Riding the wind of rebirth

Chapter 1132 Large Plate of Chicken and Tripe Pork

"It's not too late, actually." Xia Mili, who probably often travels on the road, said with a smile: "Actually, this dish has been around for a long time. By the way, it seems that it was invented by your cooks in Sichuan."

“In the past, people traveling from Urumqi to Yili, Tacheng, Altay and other places had to pass through SW County. At that time, the road conditions were not good. It took half a day to drive from Urumqi to Shawan, and most drivers had to take a break there. As a result, many small restaurants specially opened for drivers appeared on both sides of the road in SW County."

"One of the Sichuan chefs stir-fried the appetizing dried and green chili peppers with the chicken, and served it with potatoes, wide noodles, etc. It was very popular with everyone, and the dish gradually spread."

"At first, the store wrote the name of the dish on a small blackboard and called it 'Spicy Fried Chicken.' Later, a chef named Li Shilin opened a restaurant called 'Manpengge' on the side of the road. He was particularly good at cooking spicy chicken nuggets. , the spicy fried chicken was modified by adding potatoes and skin potatoes, and it was very well received.”

"One time, a group of employees from a construction company came to eat spicy chicken nuggets. They thought that although the taste was good, the portion was not enough for them. When they saw Li Shilin coming out of the back hall with a whole chicken, they asked him to give them the whole chicken. Stir-fry."

"But the fried chicken nuggets were not placed on such a big plate, so Li Shilin served them on a plate with noodles and gave them a piece of wide noodles."

"The guests enjoyed the meal so much that they asked for big dishes like this in the future, and the reputation of Big Pan Chicken spread. I heard that the brand was registered by Zhang, the owner of the Big Pan Chicken restaurant in Xinghua Village, Shawan, the year before last. This caused dissatisfaction among the people who also opened a shop next door, and they also changed their signboards to the words "Big Plate Chicken" in protest. Instead, the practice of serving chicken nuggets on a large plate spread, and now it is spread on both sides of the national highway in SW County. , all of them are chicken restaurants!”

"No wonder, it turns out to be like this." Zhou Zhi smiled and picked up a piece of chicken: "I feel that this dish is a bit Jianghu cuisine. It turns out that the cooking method is similar to the Qiuxi catfish."

"It is also served to passing drivers, and it is also served on a large plate. Although the ingredients and seasonings are adapted to local conditions, and the flavors are very different, the idea is exactly the same."

Green peppers are a life-saving thing. Because of their thick waxy skin, they naturally have the properties of freshness preservation and storage resistance. They also have high vitamin C content. They can be called the "King of Vitamin C" among vegetables. Whether they are outside or outside. What was transported here was grown in local greenhouses, and the green peppers in the chicken supplemented Zhou Zhi's body with the substances he desperately needed.

After some preparation and food, Zhou Zhi regained his appetite and began to taste other delicacies.

The barbecue skewered on red wicker sticks was still sizzling with oil when it was brought into the steam room. The mutton here is made of Niya sheep, which grew up eating herbs on the salt-alkali tidal flats. Even if it is cooked It's delicious with plain water and just a little salt. What's more, with salt, cumin powder, chili powder, and roasted with red willow charcoal, the taste is even more extraordinary.

"Is this lamb?" Zhou Zhi was very naughty, and he could immediately tell that the tenderness of this barbecue was different from ordinary skewers.

Old Alquaim smiled and said: "This is a little trick. Sprinkle spice water several times in the middle of the barbecue, so that the roasted meat will be more tender and fragrant."

"So that's it." Zhou Zhi suddenly realized: "Sure enough, he is knowledgeable in paying attention to everything. I guess not many people in the mainland know about this trick."

"If you want it to be more tender, you have to eat this. This is called Kuileimu Kavafu." Old Al Kuimu recommended another dish.

Kuilei Mukawafu is very unique. When translated into Chinese, it should be called "sheep tripe meat".

Mix the chopped mutton with seasonings, stuff it into the sheep's belly, then tie the mouth of the sheep's belly with sheep intestines, bury the lamb's belly in the ashes and bake it for about three or four hours, and then you can eat it. .When this dish was served, it came in a big black bun. Zhou Zhi was stunned for a moment, but when Alquamu cut the lamb tripe with a dining knife, a strong and tangy steam with the smell of tar immediately hit his nostrils. Filled the entire steam room.

Because the lamb tripe has completely locked in the moisture of the meat inside and has been roasted for a long time, the moisture and fat of the lamb have completely turned into fragrant gravy, which works together with the seasonings and salt, a bit like Yunnan Province A unique cooking tool - the effect of a steam pot, but the airtightness is better than that of a steam pot, the temperature is higher than that of a steam pot, and the ingredients used are not the original ones like steam pot chicken and cordyceps duck, but the main focus is a fragrant one. Moisturize.

Zhou Zhi feels that this kind of "dry stewing", which uses the moisture of the ingredients to cook them, is the most flavorful of all cooking methods.

The cooking method that can bring out the richest flavor, coupled with rich-flavored ingredients and condiments, the effect obtained by adding one plus one plus one is far better than ordinary cooking methods.

Zhou Zhi felt as if the fat in the mutton had turned into gelatin, as if it was sticking to his mouth. Among the mutton dishes he has eaten so far, this lamb tripe bun is the best.

"This dish is amazing!" Zhou Zhi took a mutton chop and flicked it, then put all the mutton into his mouth. He found that there was no fat left on the mutton bones, and the bones even had a soft texture. The feeling indicates that the cooking heat is completely in place.

"We're preparing some staple food." The old man was happiest when watching the children's appetite: "Our naan is thinner than the ones in the north. You can try the pork elbow with the broth."

"This visit is really a feast for the eyes." Zhou Zhi said with a smile: "I will probably gain two or three pounds when I go back."

"Come here again during the summer and have fun." Xu's father smiled and said, "It's not that hot when we go to Tianshan. There are lots of fruits along the way, so there's no need to eat canned food."

Everyone laughed, as if eating canned food was such a fun thing.

After they had eaten and drank enough, everyone began to take a bath in the wooden barrel. Alquamu added medicinal soup to everyone in the barrel, saying it could drive away colds and prevent colds.

After everyone finished bathing in the wooden barrel and got dressed, Alquan gave everyone a bowl of yogurt, saying it would help with digestion!
Yogurt is hard to find in mainland China nowadays, but Zhou Zhi has made it twice at home using yeast powder. After putting it in the refrigerator to chill, the friends still like to eat it.

However, the flavor is far different from what we eat now, because the milk that Zhou Zhi uses is made from milk powder, while the yogurt here is made from fresh milk. After it is boiled and sterilized over low heat, the added starter is called "starter" ", that is, the old yogurt that has been "raised". The yogurt that has been fermented for more than ten hours is rich in nutrition and delicious. In the bowl given to Zhou Zhi, Old Alquamu even sprinkled some chopped nuts. Chopped with dried fruit, the flavor becomes even richer.

This meal took a long time and needed to be digested, so although it was a little late, old Alquamu made tea for everyone and let everyone chat and digest before going to bed.

This kind of tea is also very special. There are very few tea leaves, but red dates, wolfberry, rose sauce, walnuts, sesame, sesame, longan, raisins, and rock sugar are added. It is fragrant, sweet and delicious.

(End of this chapter)