Chapter 1102： Existence that can distort the style of painting (two in one) (1/2)
Lin Chou put the chopped pork net oil into the hot pot,
”Bah~”
As soon as the large cast iron pan, which was heated by the red charcoal fire to the point of burning its face, met the pig's net oil, a curl of green smoke rose and the oil star burst.
Lard net oil is also called ”flower oil”. It is actually the mesentery of pigs. The fat accumulated in the greater omentum forms a net-like grease on the abdomen of the pig. It is only a few taels in the belly of a pig, and the oil output rate is not high. But it is more mellow and aromatic than lard made from suet.
Just like a simple bowl of lard bibimbap, it is more fragrant and delicious than yours. It is probably not a problem of craftsmanship, but the wrong oil.
The oil film that has been boiled on the net oil is browned and crispy, and should be removed in due course to avoid smashing the pot.
Animal fats have special aromas that are not found in vegetable oils. People who understand will naturally understand that sometimes the role of animal fats cannot be replaced by other oils-such as this pot of oiled rice.
Lin Chou used the net oil of two Black Mountain wild boars to produce a large bottle of flower oil, about 2.5 liters.
The rest is preserved. With the remaining flower oil in the pot, the minced pork belly and the pork belly are fried, and when the surface is browned and firm and firm, the minced pork, maitake mushrooms, and carrots are added to the fire. Dice, diced white radish, boneless chicken diced, green broad beans and so on, stir fry for a while, and then flourish.
Leng Han was a little moved by the fragrance of the fire-fried recipe.
”Huh? It came out. Where's the rice? Where did you put the rice.”
Just now she saw Lin Chou rub the rice with oil, and then a pot of rice disappeared without paying attention.
Lin Chou took out the green rice that had been ”aired” for 48 hours from the hot air box.
”Isn't it here?”
After rubbing and drying the green rice, the faint greenness seems to come out of the rice core, which is very touching. The surface of each grain of rice seems to be covered with a thin layer of oil, which makes the rice grains smooth, transparent and full of texture. .
Lin Chou found fire tongs, carefully sorted out the charcoal in the stove, and took out the excess red charcoal, so that the heat transmitted from the stove to the large cast iron pot was kept gentle and even.
When the green rice was put into the pot, Lin Chou waved a large spoon to push and stir it unhurriedly.
Pay special attention to the heat when frying rice. Fired rice grains are easy to bloom into rice flowers or even simmered. If a grain of rice is smashed, it can be said that the whole pot of fried rice will be stained with a smelt flavor-the so-called ”smoke”.
The time to fry the rice is about 20-25 minutes, during which you need to keep turning. It is best to push the rice from one direction of the pan to another, so as to ensure that each grain of rice can be fried evenly and properly. Until the surface of the rice grains is slightly smoked and yellow, it swells to 1.5 times its original size without forming cracks.
The green rice, which is washed with water and oil and dried, is fragrant and very fragrant after being fried.
Especially when the fried charred rice grains are washed away by the warm chicken soup, the dry and hot rice fragrant and the moist, moist chicken soup are thoroughly fused, and the taste is simply unforgettable.
Lin Chou said while spreading the fried raw materials on the rice.
”Actually, I prefer fish soup, emmm, because I forgot to prepare it in advance.”
Leng Han guessed,
”So, do you want to use graminaceous fish? No one here will be extravagant enough to raise fish in the green rice fields. It is said that it hurts the roots.”
Lin Chou just smiled,
”In fact, it's not the root damage. The paddy fields where green rice is grown are not very far away from the green salt fields. The paddy fields are rich in salt and are not suitable for cultivating phalaenopsis. After all, carp and crucian are both freshwater fish.”
Lin Chou said that he closed the lid,
”The chicken broth is fresh enough, but not thick enough. If I want it, it's best to use deep-fried loach or unagi stewed soup.”
”Walk around and kill a chicken with me.”
Leng Han simply agreed, ”Okay!”
After more than half an hour, Leng Han reentered the kitchen with a faded white chicken with a depleted belly, while Lin Chou dragged a bunch of weeds with purple inflorescences.
Leng Han regretted it, and the expression on his face was very bad.
Lin Moumou's so-called ”killing a chicken” is not as simple as it seems.
This stupefied General Leng had made 7 wounds of various sizes on the chicken feet, outside of chicken legs, under the wings, and neck of a poor little hen, and then made the chicken run wild to the end with no blood left. He only chopped the poor chicken's head with a single knife, so that the whole chicken was wet and bloody-just the ingredients alone, its performance can be called ”heroic” and ”brave”.
Qing Yuanmei’s ”Suiyuan Food List” said: take the baby chicken and kill it if it has never lay eggs, no water, take out the belly, stuff astragalus one or two, put the chopsticks in the pot and steam it, seal on all sides, take out when cooked, brine thick But fresh, can cure weakness.
Yuan Mei also said: use young chickens for steaming chickens, gelding chickens for simmering chickens, old chickens for juicing; chickens use females for tenderness, ducks use males for fat...
Bah, baah, go to your uncle’s duck!
So what Lin Chou had to do was steamed chicken with astragalus, an ancient recipe.
”No water” is harder to figure out than the literal meaning. Killing a chicken without seeing the water means that you can't scald the hair with water, and you can't wash away blood stains.
After all restrictions are removed, almost nothing can be done from killing chickens.
Exercising more and putting the blood cleanly will prevent blood from stagnating in the belly of the chicken, and the whole process should not last too long, otherwise the chicken will become tight and pantothenic.
In short, very particular about skills.
Lin Chou took off the stems and leaves of the ”wild grass” in his hand, leaving only the roots, and washed them for later use.
This weed with small purple flowers is actually astragalus, which is probably a kind of ”lilac huangqi” that can be seen everywhere in the fields of Heilongjiang and other regions before the catastrophe. It is perennial and particularly hardy. It is more inconspicuous than wild vegetables. Little things.
This kind of astragalus root is slender and tender and weak, and it is almost a model of not growing up.
Lin Chou liked their fresh roots, which were thicker than the thickness of chopsticks, and felt that they were much better than the medicinal astragalus root slices that were still finger-thick after they were dried.
After a little scraping with bamboo chips, Lin Chou stuffed them into the chicken belly, found a little pepper and sprinkled it on the chicken, rubbed and massaged them repeatedly.
The next thing is naturally steaming. Fill the big pot with water, put a soup pot on the water, put a small cage made of bamboo on the pot, and put chicken on the cage.
Leng Han opened his mouth.
”So complicated...”
Lin Chou shrugged,
”You can't get tired of eating and eating. Some things are worth ‘trouble’. Besides, it’s just a little troublesome to deal with.”
After tossing these, the oily rice simmered in the pot was already fragrant, and Lenghan glanced over a dozen eyes in a minute.
Lin Chou found fresh lotus leaves,
”The oily rice is not yet ready. You must wrap the fist-sized rice ball in the lotus leaf, and the lotus leaf will be cooked when it tastes the best.”
Leng Han pouted.
Lin Chou laughed again,
”Wait, go out and sit for a while, let's talk when the chicken soup is steamed.”
When Lin Chou and Leng Han went out, they heard the misty scream of Zhao Erye who was sitting in the Liuting Pavilion, and their dim eyes suddenly became sober.
”child?”
”What kid?!”
A group of unscrupulous guys didn’t care at all about the feelings of Zhao Erye, who was already drunk and confused, and frantically complained.
”It's okay to have a boy, tsk, if you give birth to a girl... even if the appearance of Sister Xingxing is a little bit different... Think about it...”
Everyone sucked in cold air, almost vacuuming Yan Huishan into a vacuum.
”Making evil...”
”Horrible!”
”Then what, don't you always say that girls are like fathers, don't you really make a small star sister, right?”
What does Sister Xingxing look like?
The horse races on the back and shoulders, and a hairy face is extremely fierce. When you open your mouth, you will say that ”I” will shut your mouth and you will just take a knife and harden it. Just thinking about it, I feel that the shadow area in my heart is huge.
Zhao Erye’s face was glued to the table, and he burst into bubbles with the spilled wine, and yelled in horror when it was all like this.
”No...”
”I don't want Lao Tzu's baby to grow up like that... Lao Zhao is afraid that he will pinch his grandson to death...”
”Am I pretty...what did I do wrong...”
Huang Dashan couldn't see it anymore, staring at this group of nasty goods, staring at the bullseye.
”Go!”
Lord Shan comforted Zhao Erye very carefully.