Go back to the valley to farm

Chapter 24 Small Banquet
Chapter 24 Small Banquet

The two chatted for a while, Li Junge bid farewell to Uncle Bale Carpenter, and when he returned home, his mother complained when she saw him: "Yaoer, why are you so misbehaved, Xiaoliang and the others are coming to play tomorrow, and you don't want to play?" Say it in advance, and come back so late."

Li Junge said: "Ah? There is no need to prepare anything. I will cook tomorrow, and you can do your work."

My mother said: "Ha, then my mother will eat what you made!"

Li Junge got up early the next morning and went to the freezer to take out a piece of pork belly to defrost, then boiled a pan of boiling water, prepared a large bowl, filled half of it with cold water, and sprinkled some The salt goes in and dissolves, and then goes to the chicken coop under the longan tree to catch the chicken.

I picked a fat hen and came to the house, gave it a knife, held the chicken's feet upside down, dripped the chicken's blood into a large bowl, filled a large bowl, then stirred it gently with chopsticks, and put it aside for a while. place.

Take out the cauldron of boiling water, put it on the concrete platform, throw the chicken in and boil it for a while, take it out and soak it in cold water, and start to pluck the chicken.

After the big hairs were shaved off, there were still some small fluffs that could not be removed. Li Junge went to the kitchen and grabbed a handful of straw and lit it to plagiarize the fluffs.

After processing the chicken feathers, lift the chicken to the house and open it.

Take out the viscera and chicken fat, wash the chicken, and chop it into small pieces.

I dug out a large coal casserole from the kitchen, which is an enlarged version of the black casserole used to boil Chinese medicine. This kind of stew is the most fragrant.

First fill the coal casserole with more than half of the pot of boiling water and boil another pot of boiling water. First, blanch the chicken pieces in the small pot to remove the remaining blood.

Then put the clean chicken pieces after blanching into the coal casserole. During this process, both must be hot water, otherwise the chicken will burn.

Take a large piece of ginger and throw it in. After the coal casserole is boiled, remove the firewood, cover the remaining charcoal with firewood ash, let them burn slowly, and let the casserole simmer slowly at eighty or ninety degrees.

It is most suitable to ensure that the water in the casserole has one or two fish-eye bubbles every few seconds.

In this way, the stewed chicken can't cover the pot.

Leaving the chicken to stew like this, Li Junge now turned his head to deal with the wild pork.

The whole body of wild boar is lean meat, but the pork belly on the stomach still has a little fat, which is best for braised.

Li Junge cleaned the thawed wild pork, cut it into strips, soaked it in cold water and cooking wine for about 10 minutes.

Then add water to the pot and throw a few slices of ginger. After the water boils, put the soaked wild pork into the water and blanch.

Blanch until the surface of the pork turns white, remove and rinse, then cut the meat into mahjong pieces.

Then heat up the pan without oil, put the cut pieces of wild pork directly, stir-fry until the surface changes color slightly and the oil comes out, and start the pan when the four corners are golden.

Looking at the fat wild pork, in fact, there will be no excess oil left at the bottom of the pot.

Then remove the pork cubes and set aside.

Add a small amount of vegetable oil to the pot again, bring to a boil and turn off the heat. After the oil temperature cools down, add rock sugar, then turn on a low heat to slowly fry the rock sugar.

When the color of the rock sugar liquid became darker, Li Junge began to pour in the fried wild pork cubes and stir fry.

Then add dark soy sauce, fermented glutinous rice, rice wine, add water to submerge the meat noodles, add star anise, three Nye, cinnamon and fragrant leaves, after the fire boils, move all the ingredients into a small casserole and simmer.

Then I grabbed a handful of dried bamboo shoots and fungus and soaked them.

After finishing all this, Li Junge returned to the house and began to process the chicken offal.

Wash the chicken heart, chicken liver, cut the chicken intestines and chicken gizzards to remove the sundries, tear off the yellow dura mater inside the chicken gizzards, and throw them on the stove to bake.

After drying, this thing is called chicken inner gold, and it is ground into powder with Atractylodes macrocephala. It is a good medicine for treating children's food accumulation.

Next, rub the chicken intestines with salt to remove the mucus and clean them.

Then cut the chicken intestines into small pieces, slice the chicken heart, chicken gizzard and chicken liver.

After the chicken liver is sliced, there will be a lot of slurry, so it should be soaked repeatedly in clean water until the surface is clean.

After packing the chicken giblets into a bowl, Li Junge began to arrange the ingredients again.

Take out the sauerkraut, pickled peppers, and pickled ginger and shred them separately, cut the celery into sections, and chop some chopped green onion, minced ginger and garlic.

Then chop the chicken fat and start cooking the chicken fat.

Filter out the oil residue, keep a small bowl, and pour the rest into the chicken soup that was just stewed.

Li Junge moved quickly, and it was only around ten o'clock after finishing all this, so he sat in the yard picking vegetables while waiting for Liang Huili and the others to come to the door.

After ten o'clock, I saw three figures walking from the end of the fish pond in the distance.

It was Liang Huili, Wang Congjun and Zhu Chaoan.

Li Junge stood up, holding an unfinished spinach in his hand and waving at them.

Liang Huili was wearing a white T-shirt, sports pants and sneakers on her feet, and a white baseball cap on her head. She looked youthful and beautiful.Wang Congjun wore leather shoes and trousers, and a gray shirt on his upper body, looking quite mature.The big fat man Zhu Chaoan was wearing a cotton shirt, a pair of slippers, and two bottles of wine in his hand.

When the three approached, Li Junge smiled when he saw it: "Are you three generations of old, middle-aged and young people out for a walk?"

Liang Huili ran up to grandma and shouted, "Grandma, I'm here to see you!"

Grandma was so happy that she couldn't see her eyes: "Oh, girl Liang is here! Is Teacher Tian okay?"

Liang Huili's face was flushed, she shook her grandma's hand, and said, "Well, my mother is in good health, and she still misses you from time to time."

Wang Congjun also came over to say hello to grandma, and grandma said, "Isn't this an eight-year-old woman, and this is a good one."

Zhu Chaoan stuffed two bottles of wine into Li Junge's hands, and said, "Oh, I'm a bit overwhelmed by the mountain climbing all the way."

Li Junge smiled and said, "It's only half an hour away from the boat, why are you so stupid?"

Wang Congjun said with a smile: "Wine is poison that pierces the intestines, and sex is a steel knife that scrapes bones."

Zhu Chaoan ran into the main room and saw a pot of herbal tea brewing on the table, he quickly poured a bowl of herbal tea and drank it first, without even thinking about talking.

At the same time, Liang Huili sniffled and asked, "What's so delicious?"

Wang Congjun said: "That's right, this chicken soup is delicious. Alas, it's not easy to get such authentic chicken soup in the county now."

Li Junge dragged a few stools over, sat the three of them down, and said, "That's right, these are pure-grain New Year's Eve chickens, the bones are oily, of course they are delicious. Take a rest first, drink water, I will Pick the vegetables."

The three of them sat down and chatted while helping Li Junge pick vegetables.

Li Junge brought out the chicken blood bowl, which means that the chicken blood had condensed into blood, and cut the chicken blood into small cubes with a small knife.Then pour Xuewang into boiling water and scald it to make it more coagulated.

This is when Mom and Dad came back after turning over the corn. As soon as they arrived at Changba, Dad said, "Well, the chicken stew is delicious today."

The three quickly got up and greeted them.

When everyone was present, Li Junge went into the kitchen and started cooking other dishes.

First remove the lid of the braised wild pork casserole, add the soaked dried bamboo shoots and mix well, then let it slowly collect the juice over low heat.

Mix the chopped chicken giblets with cooking wine, white pepper powder and starch, and then marinate. Li Junge first makes blood.

Heat up the frying pan, add oil, add shredded ginger, shredded chili, and minced garlic to sauté until fragrant.Then add sauerkraut.

After sauerkraut is fragrant, scoop a few spoonfuls of chicken broth from the coal casserole into the wok and boil.

Put the Xuewang into the soup, submerge it evenly into the soup, boil it and turn it to a low heat for about 15 minutes, when the soup is almost dry.Season with salt, sugar, and pepper, and sprinkle with scallions.

A delicious sauerkraut Xuewang is complete.

Next, make pickled pepper chicken offal.

Pour oil into the pot. When the oil is [-]% hot, pour in the bean paste, scallion, garlic, pickled ginger, and pickled pepper to burst out the fragrance.

Stir-fry until the red oil comes out, then pour in the marinated chicken offal, stir-fry until the chicken offal changes color; then add the soaked and washed fungus and stir-fry for about 1 minute; finally add shredded parsley, add salt and stir-fry evenly out of the pan.

First, a few big dishes were brought to the table, and Li Junge made another stir-fried cabbage heart with chicken oil residue, a dish of spinach with garlic, a dish of small dried fish fried with green peppers, and the brine platter prepared yesterday, which also filled the table.

Just as he was about to open the [-] brought by Zhu Chaoan, Zhu Chaoan held down Li Junge's hand and said, "Erpi, we won't drink this today, so hurry up and take out this year's ebony wine from your family. It will be refreshing to drink that in this weather."

Li Junge pretended to be modest: "How can you bring out the wine from the countryside to entertain distinguished guests?"

Zhu Chaoan said: "Stop this set, hurry up, that one is much easier than this one."

Li Junge brought out the ebony wine, mixed it with rock sugar, and shared it with everyone, even Liang Huili added a small cup.

Li Junge picked up the cup and said, "We haven't seen each other for a while, come on, let's go first and then eat."

Everyone took a sip and started eating.

Wang Congjun picked up a piece of chicken and put it in his mouth, saying, "Well, this chicken is really delicious."

Mom also tasted the chopsticks and said, "That's right, when Yao'er comes back, the chicken seems to be more fragrant."

Grandma said: "The bitter bamboo shoots from the past few days seem to have become more fragrant. It's good that my grandson is back."

Li Junge thought to himself, could this be the effect of the space spirit spring?After taking a sip of the soup, it seemed that it tasted better than ordinary native chicken soup. He said with a smile: "I have eaten feed chicken in Yuzhou for several years. At that time, I dreamed of the native chicken at home."

The mother picked up wild pork with chopsticks for Liang Huili, and said, "Girl Liang, are you still used to it when you come to the countryside? This wild pork looks fat, but it's actually not very oily. Eat it at ease."

Liang Huili took a bite of the pork, her mouth was full of fragrance, she smiled so much that her eyes rolled up, and she said, "The food at Uncle Li's house is delicious. A few days ago, Erpi said he wouldn't give me meat, and wanted to send me off with roasted sweet potatoes." Woolen cloth."

My mother said angrily: "It's against him! Come here if you have nothing to do in the future, and I'll let him cook for you if you want to eat! If it weren't for his fourth grandfather and Mr. Tian, ​​he would still be digging food in the field!"

Li Junge laughed and said, "I'm still digging in the ground now! I didn't kill the wild pork when I was digging in the ground!"

Wang Congjun and Zhu Chaoan were taken aback, and hurriedly asked what was going on.

Liang Huili took another piece of wild boar, and said teasingly: "This story has been spread throughout the village. In ancient times, there was a punching of a tiger, and now there is a knife slashing a wild boar. They are all heroic deeds."

Then he recounted Li Junge's shooting of wild boars in a more eloquent manner.

After finishing speaking, he said to Li Junge: "This year's wild boar team in the village must definitely be joined by young heroes."

Li Junge was a little complacent, and said: "Necessary, but the wild boars always fire their guns from a distance, scaring the wild boars away, it's not difficult."

　come on, come on, come on! ! !
　　
　
(End of this chapter)