Chapter 306： Ham Banquet (Part 1) (2/2)

After the three of them took the bamboo basket and shovel and went out, Lin Chou took out the weather-beaten old ham from the depths of the thermostat.

Although it has gone through many years, but under the unique climate conditions after the catastrophe, the ham not only did not deteriorate at all, but instead deposited the taste of the years, and it can also be described as flourishing.

Its appearance looks very inconspicuous, or rather ugly.

Except for a missing piece, the surface was covered with gray fleece and white spots, dried into a ball.

Holding it slightly lightly, it seems that it is an old branch that has been withered for many years, and it has been completely loosened.

In fact, the velvet on the surface of the ham is exactly the amino acid crystals and beneficial molds produced by its fermentation. The light weight is because the inside of the ham is almost completely dehydrated. Although it is light, it is still very strong.

Now that he had decided to make ham, Lin Chou would not be merciful when he started.

On the fire, use tongs to pick up the ham and roast it carefully. After it is scorched every corner, it is soaked in rice-washing water for a while, and the black ash on the surface is scraped off with a knife to lose the yellow fat.

This part of the yellow naked fat must also be removed. Without the protection of the skin, it will have some strange smell.

After washing again, the whole ham has a new look, golden color, like a pipa.

The ancient heritage before the cataclysm has an extraordinary emphasis on the eating of ham. A small ham is generally divided into five parts: the upper part, the middle part, the fire pupil (fire heel), the fire claw, and the dripping oil. Suitable for making different dishes.

To be more refreshing, just cut it into five equal parts with a big knife, and to be more careful, it will be finely divided.

Lin Chou’s method is more commonly used. The ham is cut off directly from the end to the end, with fire claws on the toes and dripping oil on the other end.

Due to the way the ham is hung, the dripping oil has the heaviest salt content, so it is suitable for stewing soup.

And near the toe, the smaller part containing the tibia and fibula is the fire pupil. After directly cutting it off, the most rounded, full and most gratifying ”pillar” is the combination of the upper and the middle.

Some people are accustomed to dividing this part into two, but the top of the best quality is only from the side with a larger bulge to a small piece of bone. The top is the essence of ham, the salt is the lightest, and the meat is the most delicate.

The last horizontal ”Jie”-shaped part can be called Chinese.

After the ham is divided, Lin Chou chooses a piece of black mountain wild boar's rump from the constant temperature cabinet, cuts it into six-inch cubes, cooks it in a pot, and removes it.

The slightly smaller drops of oil, the fire pupil and the whole fire claw are put into a large casserole to blanch the water, and then put into the casserole together with the fresh meat. Fill the water to the full, and turn to low heat after the low heat is brought to a boil.

Taking advantage of the time before the three bamboo shoot diggers came back, Lin Chou braised another pot of rice.

After the three of them came back, Lin Chou looked at the bamboo shoots they dug up, and they were full of plump and stout bamboo shoots that had already emerged with green tips.

Technically speaking, the bamboo shoots in the wind can be called spring bamboo shoots.

The tenderest ones were selected, and the bamboo shoots were only left with the tenderest core. After all the two halves were blanched, they were placed in a constant temperature cabinet to keep them absolutely fresh.

”Brother Chou, what kind of food is this?”

Lin Chou replied casually, ”The pickled fresh food comes from the Anhui cuisine before the cataclysm.”

”Oh...”

Wu Ke and Zhao Ziyu stretched their necks and looked for a while, but couldn't see anything, so they had to go back and sit down.

Lin Chou didn't have time to explain to them how this dish made the richest man in the country and an old green pine in the officialdom, because he had to take advantage of this time to prepare another dish, steamed ham.

Take the ”one” part that protrudes from the middle of the ham, put the skin down in a large bowl, add rice wine, green onion, sliced ​​ginger and the regular pork bone stock, put it in a drawer, set the pot to steam with bright fire and boiling water.

After steaming for three hours, remove it, turn it upside down and buckle it into a large soup bowl, and cut it into even squares with a cold iron knife.

Put another pot on the high heat, put a spoonful of broth to boil, add green salt and a few strands of torn chicken fungus in boiling water, drizzle with a little cooked colorful hazel chicken chanterelle, thicken the thick juice , Pour the sauce and steamed ham.

In the soup pot, the oil is constantly skimmed, and the pickled fresh bamboo shoots are put in half an hour in advance. At this time, it can be out of the pot.