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Chapter 98 Ham and Lotus Root
"Old Huang and his son Shujiang are building an earthen stove by the stream. The job of this earthen stove every winter is to boil salt. The water is brine, the raw material for boiling salt. This salt well has existed in Nuodeng Village for thousands of years. "

The simple and honest old farmer in the picture is making an earthen stove with red mud with his son. Through the narration, he also knows that this earthen stove is used for boiling salt.

"Isn't it enough to make ham with the salt you bought?"

Chen Xianrong murmured.

The wife next to him patted him lightly.

"Don't talk, look carefully."

"The production of table salt is to make the unique local delicacies of Nuodeng. The experienced Lao Huang immediately recognized a mature Nuodeng ham. The ham was salted three years ago and has been thoroughly air-dried here."

"In three years, the fat on the surface of the ham has oxidized into a special delicacy. The ham needs to be cut open with a knife, and each part has a different way of eating. The meat close to the middle bone is the best. The meat that is more than three years old Deng ham can be eaten raw."

Lao Huang came to the room full of air-dried hams. In this room, the hams completed a period of fermentation.

Because of the ventilation, Lao Huang grabbed the ham with his palm and slapped it, and countless dust splashed from the surface of the ham.

Dust represents the precipitation of time, and also represents that this dusty ham is going to a stage that belongs to it.

Under the blade, the washed ham was separated into pieces, revealing the jade-like skin texture.

Under the light, you can still see traces of white fine fat in the blood-red lean meat.

It's like embellishment, and it's also like a blank space, making countless greedy people imagine what this piece of ham will taste like when they eat it in their mouths.

Of course, it also includes Chen Xianrong and his wife.

"Stir-fried ham with lettuce, choose fat and thin ham and fresh lettuce to fry together, add garlic to taste, the combination of meat and vegetables is a local home-cooked dish in Nuodeng"

The green and jade lettuce is cut into strips, added with sliced ​​Nuodeng ham and fried in the oil pan, then added white garlic slices to add a touch of embellishment, the dark bottom of the pan becomes a stage, green, red White, white and black, the four colors are intertwined.

In the end, it became, fried ham with lettuce steaming in the dish!

Chen Xianrong and his wife did not speak, but the saliva they swallowed at the same time proved their state.

"Nuodeng salt contains potassium, which is good for health, and the light taste is the best choice for making ham. The weight of salt that has passed the mold is fixed. Such an accurate measurement method proves that salt was once the most important commodity in Nuodeng."

In the picture, Lao Huang and his son Shujiang fixed the boiled salt according to the method of passing on from generation to generation, from water to crystallization, and then to white wet salt, which made Chen Xianrong and his wife, who are used to seeing salt in bags The two opened their eyes once.

As soon as the screen changed, Lao Huang and his son Shujiang came to the county vegetable market to choose pork for making ham.

"The pigs on the plateau are not ordinary pigs. The top-quality Nuodeng ham can grow perfect oily flowers. It can be used to make ham fried rice. The hot rice is mixed with diced meat and rolled together with your hands while it is hot, making the rice and meat mixed. Get up and eat while it's hot, it tastes best."

The off-white rice has become soft after steaming, add the diced red Nuodeng ham, mix and stir-fry until it is cooked, and sprinkle with green onion before serving, and it becomes an oval shape when you grasp it with your hands. They are neatly stacked in the plate, although the shape is not so beautiful, but the ability to seduce is indeed fatal.

Chen Xianrong was the first to take it no longer and waved at his wife.

"Quick, quick, what about the snacks you prepared, fill your stomach first, I'm starving to death"

After waving for a long time, I found that there was no movement, and when I turned around, my wife had already started eating potato chips by herself.

"The pickling process of Nuodeng salt is very simple. The homemade Nuodeng salt is evenly covered on the ham, kneaded repeatedly, and the process of making salt by hand is complicated, so Lao Huang cherishes every grain of salt."

"It is difficult for people today to appreciate the preciousness of table salt. Advances in transportation and technology have made salt an extremely low-cost commodity, but we still believe that Nuodeng salt is a special gift from nature to the mountain people."

In the picture, Lao Huang and his son Shujiang are holding hams and laughing happily.

"From now on, thousands of pieces of Nuodeng ham have started to become moldy, and this mold is slowly growing along with the deep fermentation of the ham and the deliciousness hidden in the mountains"

"In October, the water level of the lake near the lake in Perylene Province dropped. This natural law gives people the opportunity to get close to the world at the bottom of the lake"

Along with the narration, the picture came to the shallows where the water level dropped.

Chen Xianrong was taken aback, and patted his wife.

"Hey Lake! Isn't this your house?"

As he spoke, he took the potato chips from his wife's hand while she was attracted by the screen.

The wife nodded blankly.

"correct."

In the next second, the hand holding the potato chips was empty.

"Shengwu and Maorong are two brothers. Whenever the water of the lake drops, they will face a hard job, and new opportunities and challenges are at hand."

The two youths in the picture are standing on the boat, supporting the bamboo poles on the left and the right, and let the boat advance rapidly in the river. They came to a muddy field and kept looking for it among the dry branches and leaves.

"The brothers are here to dig for a natural delicacy that grows in the deep silt beneath the plant, and it's not an easy task to dig."

The two brothers Shengwu and Maorong kept searching in the mud with shovels. Their bodies were already covered by a thick layer of mud, but they dug several places in succession but found nothing.

This made Chen Xianrong and his wife puzzled.

"What are they digging?"

"should be"

The wife hasn't spoken the last word yet, but her mouth is already in the shape of an "o".

The next moment, Maorong dug out a plant root in the picture.

"The root of the plant that Maorong dug is the lotus root, which is a high-yield vegetable in the lake. To dig the lotus root, you need patience and skill to take out a complete section of the lotus root, find out the trend and length of the whole lotus root, and then cut it off one by one. Remove the silt, if the lotus root is broken, the appearance will be broken, and if the silt is poured in, it will not be sold at a price.”

"Huperi produces lotus root, and the people in Huperan know how to eat lotus root. They make lotus root clips. Peel the lotus root and cut it into thin slices. Use chopsticks to stuff the meat filling into the lotus root so that the meat filling can be evenly distributed. Put the lotus root into the batter. Hang in the batter and fry in warm oil until golden.”

The white lotus root is cut into slices, and eggs are added to the meat filling. The yellow egg yolk is mixed with the meat filling to make it smooth. Sprinkle a handful of green onion, and the color of the meat filling becomes lighter. Two slices of lotus root are stuffed with meat filling Hang the batter and put it into the oil pan. With the sound of sizzling, a golden lotus root folder is formed. Put it in a bowl to drain the oil, and you can still see the continuous ups and downs of the oil bubbles.

Chen Xianrong licked his tongue. At this moment, his stomach was growling, but his curiosity about the delicious food that appeared next made him sit firmly on the sofa again.

So caught in a dilemma.

　(Humble tone) The tipping inventory of the small theater has come back to life again, thanks to "Xiaolou Yunyan" for the tipping of 1500 points.

　　I know where I am wrong, but please be patient and watch the following plot. (Humble again)
　　
　
(End of this chapter)