Chapter 678： Sour Soup Minced Pork Abacus (2/2)
”Deadly dizzy.”
After the fire is boiled, squeeze out the acid water from the sour chili with a slotted spoon, then remove the chili and discard it.
The cooked salted vegetable soup is divided into two pots, and one pot is thickened and served.
The boiled pig intestines are drained and sliced with an oblique knife. Without oil, stir-fry with green onion and **** in the pan. After frying the water and fry the fat, pour it into the high clear spring mountain, set off the fire in a partial pan, and burn the intestines with wine.
After the fire is extinguished, pour the unthickened salted vegetable soup into the sausage pot and cook it together.
”It's almost there, it's time to prepare the goods.”
Lin Chou took out a bag of flour from the cupboard and melted a spoonful of lard and noodles with water.
”Huh? Boss Lin, this is cassava flour, the color looks like it.”
”Yes, one third of the taro powder is added to it.”
The cassava flour is a bit less tough than flour. It needs to be beaten vigorously to clump, and then cut into a glass marble-sized agent, gently squeeze it with your thumb and forefinger, leaving a round pit on each side.
In a pot of boiling water, the processed cassava dough agent is cooked in a pot.
When cooked, the cassava dumplings are translucent, crystal clear and sticky, and the shape resembles abacus beads.
The shape of this cassava dumpling is a Hakka dish that Lin Chou's father took from before the cataclysm-abacus.
Put the cooked cassava dumplings into a bowl, remove a few slices of fat intestines and put them into a bowl, pour the pickled vegetable sour soup with glutinous juice, and finally sprinkle with chopped green onions and minced peppers.
Bao Er probed his head and said,
”Boss Lin, when you were a kid, your dad was so kind to you, didn't he—too much effort to cook for you?”
Lin Chou scratched his head,
”When I was young, I was weak. I had a small appetite and my family was poor. Salted vegetables, tapioca flour, and pig intestines are all cheap. Meat and vegetables are nutritious and healthy. When I was young, I didn’t eat hot peppers. I only used kimchi soup, which tasted bad. Quite a lot.”
”Talk about what you are doing, try it, You Rong? Chizhi? What did you do, eat! By the way, let's see if the rammed goods under the mountain are starving to death!”
Well, Wu Ke is now the one who can't live without Lin Chou. Since the last time he gave up his life and tried to specialize in cooking with ”science” with two bodyguards, he has never touched the stove again.
”Shoot.”
Four heads suddenly appeared at the door: Chi Zhi, Su Yourong, Wu Ke, and Si Gouzi.
Si Gouzi's head rested on the door frame, and the huge nose that came in took up more than half of the dining room.
Si Gouzi snorted and smelled it. The weird sour smell made it sneezes several times, and all the tears and nose came out. In an instant, he ran away with his tail between his head and his head, leaving a miserable howl all the way.
”Oh...oh, oh, oh!”
The Lord Billowing in the cold behind the mountain stream heard the movement in front and barely lifted his eyelids and took a look, then rolled over angrily.
”Wow.”
Continue to sleep.
Lin Chou looked at the three people silently,
”What are you doing?”
Wu Ke wiped his face, and there was a handful of notes in his hand.
”Ahem, fight the landlords, fight the landlords for a while-those who didn't win, just just play around.”
Lin Chou was surprised,
”Big-chested sister, you and Wu Ke are fighting the landlord?”
Red is only weak and weak,
”I have washed the dishes several times, it's boring...”
And added,
”It's me and Yourong fighting the landlord.”
Wu Ke nodded repeatedly.
”Yeah, Big Sister Chizhi and You Rong--and Baoji Doudizhu.”
”Yes, I don't have time to be poor with you, eat something first.”
Wu Ke took a leap,
”What's this, upgrade to exclusive version of pimple soup? Can I apply for a big bowl, I haven't had a good food for a few days...”
Lin Chou rolled his eyes and said,
”This dish is called sour soup minced pork abacus, thank you.”
Wu Ke couldn't wait to throw a cassava dumpling into his mouth.
”Ah woo emmm, sigh... so sour... so spicy...”
”There is rice over there-how many times have I said it, this is food, not rice!”
When the cassava dumpling bites in the mouth, the taste buds are the first to perceive the sourness of the sour chili and the hotness of the paste. When the huge amount of sour and spicy is in the mouth, only the fragrant smells. White rice can save everyone’s destiny.
Wu Ke quickly took a big mouthful of rice, and couldn't help but **** up the soup.
”It tastes so strange, what are the vegetables inside...”
The special fragrance of the fermented salted vegetable finally emerges from the hot and sour cage under the isolation of the rice. The minced meat provides sufficient fat and burnt fragrance is its best source of power.
The potherb mustard stalk and potherb mustard stalks were evenly attached to the surface of the cassava gnocchi when chewed. When the cassava gnocchi fell apart under the teeth, the vegetable particles could no longer be covered. .
There is a hint of sourness in the fragrance, crispness and sweetness, just like the taste of spring artificially stored.
But this is not the end. The cassava dumplings are still left at the end.
After the salted vegetables and hot and sour, the sweetness of the dumplings composed of cassava flour and taro flour is once again sweet, full of flavour.
At this time, a large trembling fat intestine is added, and the inside is full of face and face, and it is so hearty and can not stop!
Bao Er's eyes gleamed when he ate,
”My God, boss Lin, you haven't put any seasoning in it. It's not too scientific, it's delicious, it's so **** good--then what, do you still have some jelly? Some more!”
Su Yourong's mouth is so greasy,
”Good times, especially good times!”
Lin Chou tasted a few bites, and felt that his father's inspiration for this dish from mashed potatoes with meat sauce was really amazing-and how picky was his mother when he was a child to be so powerful. What to do?
It's useless to say more, just take a few more mouthfuls of rice quickly.
After all, the best answer to a dish’s taste is to know how much it serves.