Chapter 678： Sour Soup Minced Pork Abacus (1/2)
Lin Chou slept directly until noon the next day.
Regular customers all know that Boss Lin, who is not doing his job properly, has gone to the black sea again to spend time, so no one has bothered him yet.
However, he was still awakened-still by his own stomach.
Yesterday, I only ate half a meal at sea, and the sequelae of my return was the grunting protests in my stomach like a ring.
”Hi...so hungry...”
I subconsciously looked at my watch, ah, I have completely missed the breakfast and lunch time for myself and all the guests.
Washed up casually, and hurriedly jumped off the home tree.
The air is as fresh as ever, well, the **** cries and the dogs bark peacefully.
”The boss is early.”
Su Yourong blinked with big eyes. She is wearing a Lolita-style short-sleeved, high-waisted retro dress today. The dark black tone is full of cuteness.
”Wet Tiger~ It's already noon~”
Lin Chou waved his hand to beckon the two of them to step away and rush into the kitchen through the back door.
”It's delicious. Where is it? I remember there are some leftovers...”
Su Yourong tangled her face and turned her skirt in a circle.
”Don't you look good in the little skirt? Isn't the wet tiger swollen at all?”
dining room.
”Ah, boss Lin!”
”Bao Er? Come so early... oh right, you came to me before, right? What fresh ingredients do you have?”
Bao Er looked a little cramped and scratched his head.
”No, it’s just that the freshly preserved salted vegetables in the house have been opened. My old man has to let me give it to you personally-they are all ordinary salted vegetables. I have told him several times, you don’t need it. Well, the old man...cough cough cough...He is very headstrong when he is old. If I don't follow the rules, I will knock on the forehead.”
”Salt dishes?” Lin Chou showed a big smile, ”I need it, why don't I need it, I'm hungry.”
Bao Er was surprised and pleasantly surprised. He hurried out and took a kimchi jar from the motorcycle.
”Boss Lin, do you still use this thing? Few people in the base city specialize in pickling this thing now, they just throw things away...”
Lin Chou said,
”In the past, my old man had to have this for every meal. When I took over the small restaurant in the alley, the old people in the alley who knew how to make salted vegetables had basically passed away. When I was a child, I didn't want to eat and smell salted vegetables anymore. The smell is disgusting. When I grow up I want to find it but I can't find it.”
The so-called salted vegetables generally refer to the vegetables that have been pickled with salt, and the name is slightly different from place to place.
The ”salt vegetables” that Bao Er said is actually a by-product of pickling mustard heads.
When Lin Chou was young, the old people in the alleys who knew how to pickle mustard heads liked to use a kind of coarsely burned earthenware pot with a cover. The bottom was laid with the leaves of Mujiangzi and Zanthoxylum. Dip the roots down in the kimchi water. The mustard tassels are plated into knots, then all the tassels are tied together and piled up neatly. Finally, evenly sprinkle salt on the tassels. After covering it, it only takes a few days to ferment. Sour, take out and eat.
This kind of crude mustard tuber is more called pickled cabbage head. The mustard tassels above it are dried up by the rough sea salt grains and the excess water is unbearably salty. You need to eat it beforehand. It lasts for a day or so, but even so, the salt content of a short piece of mustard green can easily feed a whole bowl of rice porridge.
Mustard tassels have a faint sour and stinky smell. Except for the alleys in Xiacheng, they rarely appear on Mingguang dining tables. Almost all of them are thrown away. The elderly can't tolerate this waste, so they like it. There are several layers of potherb mustard in the bowl of pickled vegetable head. The freshness of potherb mustard and the bitterness and bitterness of the mustard tassels are combined. I didn’t expect it to be a bit popular. Many people in the alley like the taste of this kind of salted vegetables—well, speaking of it. Potherb mustard is also a variant of mustard, and it is used for the root and the leaf of the mustard.
The pickled cabbage can be sold and used to stir-fry shredded pork and serve with rice.
The unworthy leftovers of salted cabbage were left to the neighbors in the alley, so the taste of salted cabbage almost filled the entire childhood of Lin Sorrow and the friends in the Pythagorean alley.
The moment Bao Er saw Lin Chou's expression, he knew that he had hit the big luck again.
”Haha, isn't it... My old man was so scared by the accident that he was sinking into the sea last time, and he still says that he is seasick-he doesn't go to the 11th market to go to a stall now, all day long. Make some mess at home, make some miso, pickles, pickle bumps, bacon and cured fish. The pickled cabbage head that just opened the jar just before has to give you a jar, and I'm still thinking about you. It must be bad.”
Lin Chou rolled up his sleeves and reached out to pull out a pickle head from the clay pot.
”I don't really like Caitou, but what about Potherb mustard and mustard stems? Hey!”
”I occasionally want to try pickling a little bit, but my father said that this item is very'popular'. The older you are, the more experienced the pickled dishes are, the more fragrant they are, so I have never tried it-only soaked before. Once pepper, there is no other taste except sour.”
Bao Er said,
”Ha, my old man said the same thing. He didn't let me touch his baby kimchi, pickled vegetables, sauerkraut at all, saying that the palms of young people are prone to sweating and sour the whole jar of good vegetables.”
Lin Chou smiled,
”The old man is right—you haven't eaten it yet? It just so happens that I use this salted vegetable to make a dish that I ate when I was a kid. You can eat it before leaving.”
Is there anything else?
Bao Er rubbed his hands, salivating a face,
”Use me to help you?”
After that, I felt like I was really stupid. When did Boss Lin start cooking with others.
Lin Chou waved,
”Just a few minutes, just wait.”
Simply wring out the salted potherb mustard and mustard tassels, cut them into small cubes, soak them in the fence to remove the salt, and Lin Chou began to prepare other ”side dishes”.
When the scientific research institute had not increased the output of potatoes to per mu of land in tons, the people in the alleys liked the cassava that also grew in the ground. It was unexpected that they were everywhere in the city and in the wild, and they dug the roots out to wash the foam. After soaking and steaming, it is fragrant and sweet. It can also be ground into tapioca flour, which can be used in various ways.
When he was young, Lin Chou’s father would often use steamed cassava to be crushed into puree to trick Lin Chou into saying that it was mashed potatoes. Lin Chou really believed it. He thought that his father had changed his temper and was willing to buy potatoes for him, and the salted vegetables were cassava. The fixed collocation.
The pork bone broth placed in the constant temperature cabinet is taken out and poured into a large pot to boil to boil the washed pig intestines.
A piece of cold cooked pork belly was cut into two-centre small cubes and fried in a dry pan until the oil came out. After that, the chopped salted vegetables were put in the pan together. Then, Lin Chou was finally willing to ask for the soaked chili that he had failed to make.
As soon as the jar of hot peppers was opened, a strong sour smell came directly onto the skull from the nasal cavity, making the scalp of the two people seem to be rusty with electricity.
Bao Er's teeth are straight, and he speaks with saliva.
”Hey...Brother Sorrow, is your jar of pepper soaked in old vinegar? This is too scary...”
Lin Chou coughed,
”I'm good at cooking with smoked meat. As for kimchi... and pasta, it's like a natural rival, I can't afford to provoke it-I've encountered all of them today.”
Bao Er blinked.
”There are things that your boss Lin can't do?”
”That said, if I am omniscient and omnipotent, why would I still run here as a little cook...”
The corners of Bao Er's mouth twitched. I really don't know if your old man is humble or a fan of the authorities. Are you still a cook? whispering sound!
The sour and sour hot peppers grabbed a large handful of them and threw them into the pot. The thoroughly marinated devil peppers were covered with sour water. The hot pot immediately rushed out, steam like a cloud of mushrooms. Surging.
Bao Er was smoked by the sour taste, one stimulating and the other stimulating,
”Hey fucking, Mr. Lin, you are sour and sour, I'm a little bit on my head-I feel dizzy as if I drank too much when the heat was over!”
Lin Chou was so pleased with the cuteness of this stuff.