Chapter 1003： Bazhen Fried Rice Uncompleted Version (Part 2) (1/2)
Generally speaking, there are two kinds of oils used in fried rice, lard adds coriander oil to add color.
For example, fried rice with eggs, use rapeseed oil to fry the dazzling golden color.
But when Lin Chou took out the third oil, Wu Ke was a little bit intolerable.
”Brother Sorrow, are you preparing oily rice...”
Lin Chou sighed.
The third type of oil was collected when the hazel chicken was just roasted, not much, not more than half.
These orange-yellow chicken fat has a little barbecue smell, the smell is divergent, and coupled with the fresh fragrance of the chicken fat itself, it is conceivable that it is not only used for fried rice, I am afraid that the taste of any green vegetables will not be bad.
Two words: Be careful.
But it’s hard for people to imagine that Bazhen fried rice was actually not originally called “Bazhen”, which sounds extremely extravagant, and there are not many people who even know this fried rice, only in some survivors in northern China. Many areas have only a little reputation, but they are almost as street food but not in the elegant hall.
Lin Chou clapped his hands and said in a daze.
”Ahhhhh... I forgot an important seasoning...”
Bazhen fried rice uses light and delicate ingredients. When it first appeared, it was cooked with light-dried seafood from the south and treasures from the mountains and forests self-collected in the north. But in fact, its taste is mainly based on taking care of the Jinren and Manchu people. So Lin Chou himself subconsciously ignored some important seasonings.
——Bazhen fried rice is actually spicy!
And this spiciness is not the spiciness of chili that is usually accepted by modern people. Its source of spiciness is the moxa oil that has almost completely escaped the big stage of the Chinese kitchen.
”Compendium of Materia Medica” records: ”The cornus is pungent and bitter. The natives (here ”the natives” refer to the area of Hubei, Sichuan) harvested in August, mashed and filtered the juice, mixed with lime, and the name was wormwood oil. Spicy rice oil has a spicy taste and is used in food.”
Yes, it is true that Ai Oil is made from cornel.
”Qi Min Yao Shu” records: ”Eating cornel, planted in February and March, is suitable for the high dry place of the **** of the ancient city, when it is opened, it will be collected. Hang it on the wall of the house to make the shade dry. Don't use it. Smoked, smoked is bitter but not pungent. When it is used, the sunspot is removed, and the fish in meat sauce is cheap to use.”
In China's long history of thousands of years, Zhuyu has played a very important role in the spicy flavor and is the main source of the ”spicy” in the six flavors.
However, since the cornus is mostly wild, it is not easy to pick, and the processing process is more complicated. After the introduction of pepper from the Americas to Cathaysia and gradually evolved from an ornamental plant to use as a condiment, cornus gradually disappeared from people's sight.
The scent of cornel is very special, spicy and strong. Both the leaves and the fruit can be used as seasoning.
This thing is also called red thorn tree (green onion), with tumor-like spikes on the branches, and even birds dare not roost on it, so it is called ”birds do not step on”.
As soon as I heard that Lin Chou was going to go to Zhuyu for doing what he did, Wu Ke was so frustrated that he whispered--the last time Lin Moumou said this, Young Master Sikong was almost depressed to death by the hot pepper oil. Haven't come out of the psychological shadow yet.
Cornel, the spicy oil made by this name is definitely not a gentle master~
Brother dare to ask if you have ever heard a poem-one less dogwood is inserted all over! !
If you leave it here, just say you panic or not? Just ask if you are afraid?
”If the undergraduate understands it correctly, this is simply the ancient version of death on the spot,” Wu Ke thought involuntarily and then let go for a while, ”Shan pepper oil is awesome, why is there no poem written about it... . So it’s still cruel to say that Cornwood... is a waste... No... Actually I want to say... wolf fire...”
Red thorn onion is not a rare thing at all, in a warm climate like Mingguang, right? Is the season like a dormant~!
It’s normal to grow dogwoods. There are no trees, grass, or shrubs in the Zushan Mountain. You can’t think of it and you can’t see it, okay?
Several people watched Lin Chou pluck the leaves and small green and red fruits from a tree full of thorns, put them in a wooden mortar, and sprinkle some suspicious white powder in them from time to time. , I couldn't help panicking in my heart——
What's more, this is just a fried rice, shall we panic?
After a while, Lin Chou came back happily, holding a small bowl in his hand with a clear and invisible ointment.
”Smell it, it's quite fragrant.”
This is time-processed with a hot air box. There is definitely not enough scent of mugwort oil produced by cold pressing and a lot of time, but it is enough at this time.
Wu Ke gritted his teeth and said with difficulty,
”Well, it's really fragrant, it should be... it goes well with Sanhe Soup...”
Lin Chou was dumbfounded, and said suspiciously,
”It seems that you have some ideas about this Aiyou!”
Lin Chou sniffed the scent of mugwort oil very seriously,
”It looks like this taste... it seems worth a try...”
”But the current moxa oil is still too rough and crude, maybe it can be refined someday...”
Wu Ke snapped his face.
When I thought that Young Master Sikong had a hot flash and had to come here to drink Sanhe Soup one day, he was pleasantly surprised to find that apart from the mountain pepper oil, Lin Chou had found a brand new taste that completely abused him.
”hiss...”
I'm afraid his Wu Ke would really be one less person.
Lin Chou clearly saw what Wu Ke was thinking, and his expression was very happy.
Heat the lard in a pan, then pour it out, add the rapeseed oil to heat.
Rapeseed oil is good at any point, whether it is oil color or taste, the catch is that the smoke is choking.
Stir-fry the diced ham in the pot until the color changes, then add the dried red onion and green rice.
No matter what kind of fried rice, you can't get rid of the word fried. When the heat is in place, you can cook a pot of good rice.
When accurate, it is extremely complicated and complicated, and it is particularly easy to fry. As long as the rice starts to smell burnt, it is put into the pot according to the degree of difficulty of maturity of the side dishes and the last few seasonings are required to ensure the crispness of the vegetables.
Pour a little deer blood before it is out of the pot, and when the rice becomes steamy and dry again, you are done.
Su Yourong: ”It's over?”
Lin Chou shook his head quickly, very seriously.
Quickly took a mouthful of the jar, which was filled with yellow chicken soup, and there was still a hazel chicken skeleton faintly floating.
After touching the can, Lin Chou said to himself.
”Well, between seventy-five and eighty degrees, the time is just right.”
I took a few small quail eggs and beat them, added chicken oil and moxa oil while stirring into the old hen chicken soup. A bowl of egg liquid instantly became a golden brown, thick oil red sauce and glutinous soup.
”Wow~”
Wu Ke thinks this trick is a bit powerful, and he can definitely learn it.
Lin Chou said,
”The final topping of that famous dish Bazhen deer blood cake is the broth made from those kinds of lightly dried seafood and the egg liquid made with the old hen chicken soup. The truth is exactly the same.”
Lin Chou found out a few flat plates, spread a thin layer on each plate of the prepared soup, and then filled the fried rice with a bowl, pressed it upside down on the plate and then removed the bowl.
”You Rong helped me sprinkle a little chopped green onion and chopped water celery on each plate of fried rice.”
”Good~”
Thick golden gorgon sauce, deep purple fried rice, crystal clear green onion chopped water celery, everything on the plate is like the setting sun immersed in golden clouds.
Well, the fried rice by the campfire suddenly looked a little grand.
If you don’t consider the basic composition of this dish, Wu Ke has already shaken off the big setter of the cheeks, but there is deer blood and moxa oil in it...
”It's really embarrassing for loneliness~”
Big breasted sister snatched Wu Ke's fried rice,
”Don't eat if you are in trouble, Lord Blood God just doesn't have enough to eat.”
Wu Ke scrambled back to grab.
”Don't tell me, just go ahead and sing to taste. If it's enough for the elderly, then how much rice should be fried.”
He wailed twice, shaking his legs with disdain.
Wu Ke: ”???”
What is it talking about, why I feel like I'm despised.
Lin Chou said,