Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 535 Chen Yan: The Law of Conservation of Damage!Only 34B Wounded World reached! 【Subscribe】

"Is lard residue really so delicious?"

In Beijing, Chen Yan was chatting with Dou Wenjing and Shu Yun in the store, and was attracted by the pictures and videos posted by Chen Yuanyuan in the group.

Especially the crackling sound when chewing, which makes people just want to taste it.

It's a pity that it's hundreds of kilometers away, so I can't taste it at all.

"Yuanyuan is so annoying!"

Chen Yan knew that this time her cousin's family would go to Yinzhou to celebrate the New Year, and they would definitely do all kinds of poisoning, but what she didn't expect was that before her cousin started poisoning, Chen Yuanyuan, a thick-eyed guy, couldn't hold back, and took the lead in jumping back.

At around ten o'clock in the morning, what is the intention of posting such delicious and tempting lard residue to the group?
Dou Wenjing said with a smile:

"If you want to eat lard residue, it's easy to do. Just ask the masters upstairs to make some. It's not difficult. It happens that lard is often used in the shop, but the boss kills the pig at home, and the pig will be ready later. There is another round."

Naturally, there will be a next round, and it will come very quickly.

Not long after, Chen Yuanyuan posted a photo of grabbing the fan bone and eating meat, and commented in the group:
"Fresh pork is different when you eat it, with a hint of freshness and sweetness, recommended for cracking the wall!"

Chen Yan: "..."

Do you recommend a fart?
Pigs are not allowed to be slaughtered in the capital, so we have no place to eat if we want to.

This big bone looks attractive, and I like the feeling of holding a big bone and eating meat.

After much deliberation, Mr. Chen finally couldn't hold back:
"Baby Shu, let me make some big bones and lard residue in the kitchen, and I will poison you later."

Shu Yun was a little surprised:

"Are you stronger than Yuanyuan in poisoning? She is guarding six pigs."

Chen Yan said:

"I don't fight with Yuanyuan. I'm angry with Xiao Qiqi and Xiao Qing who are going home for the New Year. They may not be able to eat today, so let these flat-chested sisters bear the pain I have suffered!"

According to the law of conservation of energy, the damage cannot be reduced, but it can be transferred.

Hmph, Yuanyuan is angry with me, so I can only be angry with you.

Dou Wenjing commented:

"Only 34B's injured world has been achieved... Speaking of director Zeng, he swore before that he would not go back to his hometown for the New Year. Now that he has a boyfriend, he hurried back. It is really inhumane for the opposite sex."

When she said she wouldn't go home for the New Year, Zeng Xiaoqi didn't plan to go back, and said she would stay with Dou Wenjing and Shu Yun.

Now that he has a boyfriend, this guy immediately snatched two high-speed rail tickets back to his hometown, and vowed to find a reason for himself to go home:

"Leaving the singles and not returning home is like walking at night in brocade clothes!"

Therefore, Qi Siming became Director Zeng's tool to show off when he returned to his hometown.

Qi Siming wanted to look good, he wanted to be tall, and at the same time he was working in foreign-related restaurants like the Yanjing Hotel, coupled with his identity as a Tianlong person, it was an instant kill for Zeng Xiaoqi's former blind date.

The past blind date experience made Director Zeng miserable, so going home this time is to put a perfect exclamation mark on these pasts.

In Longqi Mountain Scenic Area, Shen Jiayue and Shen Guofu, father and daughter, each held a piece of pork spine and ate the meat.

On the table next to it, half a pot of broth was drying.

When it cools down, start filling the sausage with blood.

Shi Wenming came over and asked:

"Brother Guofu, how is Xiandan?"

"Exactly, this meat is really fragrant, fragrant and fresh. It seems that the pork must be this kind of farm-raised pigs. It tastes much better than those pigs that are released quickly."

Shi Wenming smiled:

"If you like to eat, we will reserve a few in the group later, so that those folks who can't go out to work will have an income."

Shen Guofu thinks this proposal is good:
"Okay, I'll tell my second brother to order a few more heads, and then give them to relatives and friends in the capital, so that they can try something new."

In Lao Shen's opinion, the taste and taste of this kind of farm-raised pig is even better than that of a black mountain pig worth a hundred yuan a catty.

Compared with pork ribs, the ribs are more difficult to chew, but this adds to the fun of eating meat. The sense of accomplishment of digging out a large piece of pork from the corners is something that other parts do not have. of.

Not far away, the fourth pig had been slaughtered, and Lin Xu was cutting up the meat.

Shen Jiayue tore off a large piece of flesh with a little bit of fat from the bone, and ran over erratically:

"Xubao, come and taste it, it's delicious."

Lin Xu opened his mouth to take the meat, couldn't help but nodded and said:
"It's really good, fragrant and fresh. This kind of big bone that has just been picked out is much more delicious than the frozen big bone."

After eating the meat, he was about to continue his work when he saw his aunt Lin Hongxin holding half a basin of freshly harvested pig's blood ready to make blood clots, so he said:
"Auntie, remember to filter the blood. When boiling in water, the fire should not be too high. Just boil the water slightly. This will make the pig's blood more tender."

Pig blood needs to be boiled in water to make blood clots.

If the fire is too high, the water in the pot will keep boiling, which will cause many pores in the blood clot, and the taste will not be delicate enough.

So you need to use a low fire, so that the pig blood is more delicate and tastes better.

Of course, when doing this, the filtering step is essential, which can not only eliminate the air bubbles in the pig blood, but also filter out the pig hair and other sundries that fall inside.

Not only do you need to filter the boiled blood clots, but this step is also indispensable for filling the blood sausage later.

Lin Hongxin said:
"Okay, I'll remember...By the way, Xiaoxu, your grandma likes to eat two-color tofu, don't forget to fry a portion later, I can't make this dish well."

"Okay, I'll make one later."

Two-color tofu is stir-fried tofu with blood clots. Cut tofu and blood clots into the same size and cook in hot oil. The tofu is soft and fragrant, and the pig's blood is tender. Many elderly people like to eat this dish.

For Lin Xu, this dish is quite simple.

Blanch the cut blood clots and tofu in boiling water before cooking. This will not only remove the beany smell in the tofu, but also make the pork blood taste more tender and smooth.

After blanching and then cooking with lard, the aroma of the two-color tofu will be enhanced.

In addition, when cooking, green onion, ginger and dried chili should be added to further enrich the taste of tofu.

At the end of the pot, add a little bit of glass thickener, the taste will be better, and the appearance will also give people a crystal clear feeling, and the starch can wrap the soup on the surface of the tofu and blood clots, making it more delicious to eat.

"Xiao Xu, take a breath before continuing."

Uncle Zhang Chunsheng was somewhat greedy when he saw the meat in the pot was cooked, and from breakfast to now, he had slaughtered four pigs non-stop, and he was somewhat exhausted.

Lin Xu said:

"Okay, let's take a break and continue."

He carefully cleaned his hands and used knives, then fished out some bones from the pot, and gnawed on the bones with his uncle Jia Xingwang, Chen Meide, Chen Meiliang, Lin Hongqi, Lin Hongjun and others.

There are two pig bones and dozens of catties of meat in the pot. It is definitely not enough to eat, but the meat will not be wasted. It will be removed later and served with garlic, which is the famous deboned meat.

The meat removed from the bone is very delicious, and it is absolutely delicious with the appetizing garlic.

As for the meat boiled in the pot, just take it out later and slice it directly into garlic-paste white meat. This kind of meat is delicious, and its texture and taste are much better than ordinary pork.

Lin Xu gnawed on the bone, saw Dundun approaching, raised his hand, tore off a piece of meat and handed it to it.

The little guy sniffed it, then lowered his head and started eating.

After taking two bites, it jumped onto the pigsty with the pork in its mouth, growled at the two remaining pigs inside, and then ate the pork proudly, with its tail wagging slightly while eating, obviously very satisfied.

After gnawing on the bones, Lin Xu continued to kill pigs.

Shi Wenming poured the cooled broth into the filtered pig blood in a ratio of 1:1, then added onion, ginger, garlic and five-spice powder, and stirred evenly.

Jia Xingwang picked up a piece of pig small intestine that had been thoroughly washed, tied one end into a dead button, and put the other end on the funnel.

Shi Wenming scooped up a spoonful of mixed pig blood with a large spoon and poured it into the funnel.

The pig's small intestine can't be filled too much, it has to be loose.

After filling, use a rope to tie every other section of the small intestine, divide it into sections, and then start filling the next one.

Fill all the blood sausage, take it to the kitchen, add water to the pot, put the blood sausage in, heat it up on high heat first, then change to low heat, keep the pot in a state that seems to be on and off, and let the pig blood in the small intestine of the pig slowly Be scalded.

During this process, it is necessary to continuously pierce the pig's small intestine with bamboo needles to release excess gas inside and prevent the small intestine from being collapsed by the inflated air.

When the small intestine looks light gray, it means that the blood sausage is eight mature.

Carefully scoop out all the blood sausage with a colander, and put it in cold water first, so that the taste of the pig's small intestine will be more tender and delicious.

The blood sausage is edible right now.

Cut directly into small pieces and dipped in garlic or chili oil, it is definitely a great treat.

When the blood sausage is completely cool, if you want to eat it, you have to stew it in the broth, or stew it with other dishes, such as the most famous stewed blood sausage with sauerkraut in Northeast China.

"Yueyue, try the blood sausage, it tastes delicious just after making it."

Chen Meijuan cut a plate of blood sausage and served it out for her daughter-in-law to taste.

Shen Jiayue had eaten in the store before, and she didn't have any resistance to this stuff. She picked up a piece and put it in her mouth. The refreshing taste of the pig's small intestine and the fresh aroma of the pig's blood formed a sharp contrast.

In particular, the pork blood is full of the aroma of broth, and it even tastes like eating sausage.

"It's delicious, even better than what I ate in the store last time."

Last time, the blood sausage that Lao Huang got from the slaughterhouse was stuffed and there was no broth in it. Although it tasted delicious, it was quite different from this kind of pig blood with broth.

Shen Jiayue took the plate for her cousins ​​and Chen Yuanyuan to taste, and then sent it to Han Shuzhen who was helping peel the garlic at the kitchen door:

"Come, come, pickle garlic, little girl, try the blood sausage that I never forget in Dongbeiyin!"

Han Shuzhen glared at her daughter:
"It's not big or small, so be careful if others say you are uneducated."

After finishing speaking, she put down the garlic in her hand, picked up a piece of blood sausage with chopsticks and put it into her mouth:

"Well, it's really good. I thought it smelled fishy, ​​but I didn't expect it to be so fresh."

Shen Jiayue said with a smile:

"Xu Bao said just now, I will use two pieces of pork liver to make fried liver tips later, so that you can taste the deliciousness of fresh pork liver."

When Han Shuzhen heard this, she looked curiously at the pork liver not far away:
"If you want to make pork liver, you have to soak it in advance, right? Otherwise, what will happen if there is so much blood in it?"

"Ha, you're a layman now, mom, what you eat from the tip of the liver is the puddle of pig blood in it. Xu Bao said that fresh pig blood has a good taste, fresh taste, and no fishy smell at all, but if it's left over, it won't work. It smells fishy." It's going to be big."

While the mother and daughter were chatting, another pig was slaughtered.

Shen Jiayue leaned over and stuffed a piece of blood sausage into Lin Xu's mouth, then handed the plate to Shen Guofu, and strolled to the pigsty, hugging a "pig farm owner" who worked hard to guard the big fat pig middle:
"Baby, it's smelly here. What are you doing here? Go bask in the sun with grandma and grandma. If you like animals, wait until the sheep arrive in the afternoon. You can stay here."

sheep?
Dundun rolled his eyes, then jumped to the ground, watched the slaughter of pigs for a while, then strolled to the entrance of the restaurant in the yard where the sun was the best but also leeward, and found a few old ladies to bask in the sun together.

At noon, after finishing everything, Lin Xu took off his camouflage uniform and came to the kitchen.

At this moment, Shi Wenming had already made a pot of stewed blood sausage with sauerkraut and white meat with the pickled cabbage at home. There were also a lot of vermicelli in it. It was a very classic northeastern pig-killing dish.

In addition, there are two-knife meat sliced, deboned meat torn from the bone, blood sausage cut into small pieces, heart-protecting meat cooked and cut into pieces, etc.

These meats are served with mashed garlic made with soy sauce and vinegar, and they immediately become a dazzling presence on the table.

Lin Xu put on his apron and started making the two-color tofu that grandma likes to eat.

Cut the pig blood and tofu into pieces, put them in boiling water with salt, scald them, take them out and set aside to control the water, then prepare minced green onion, ginger, garlic and dried chili, add lard to the pot and start cooking.

Ready to serve, then remove the fascia and cut the pork liver into willow leaves to make the liver tip with rich juice.

Then he made dishes such as chili fried pork, shredded pork with garlic sprouts, and twice-cooked pork.

After all the preparations, the lunch officially started.

In fact, Chen Shaokang and the others were already full at this moment, and under the leadership of Shen Jiayue, they went to the reservoir to play with cannons.

The water area there is large, and it is the most suitable place for firing cannons in the entire scenic spot.

In the dining room, Lin Hongqi carried a jug of sorghum wine bought from the surrounding villages and filled it up for everyone one by one. He poured the wine and said:
"This sorghum wine is thoroughly fermented using the traditional indigenous method, and the distilled wine that is steamed is all for drinking by yourself. Last time I sold it to me for ten catties without letting it go."

Shen Guofu asked curiously:

"why?"

"Everyone brews a little before the Chinese New Year to drink at home, not take away. I only got a little bit of it after I got acquainted with it."

Old Shen is also a person who has studied wine, picked it up and smelled it and said:

"The taste is really good, very mellow."

The wine glasses were all full, and everyone pushed the glasses to change.

Lin Xu tasted the two-color tofu and fried liver tip that he made, and they tasted very good. The addition of the ingredients to the dishes is really worth mentioning.

Mrs. Lin likes the two-color tofu very much:

"My eldest grandson's craftsmanship is really good, making this tofu tastes better than meat."

The elderly don't like to eat meat, so they like to eat this kind of dish that is not so greasy but has a lot of fragrance and meat.

Shi Wenming took a sip of the white wine, dipped the caring meat in the garlic paste and brought it into his mouth. While chewing, he asked Lin Xu:
"Xiao Xu, those pork lungs are all stewed, what are you going to do this afternoon?"

Lin Xu dipped the sliced ​​meat in the minced garlic, savored the freshness of the meat carefully, and then said:

"In the afternoon, I'll share the meat with everyone. By the way, I'll prepare the dishes for tomorrow's banquet. Uncle, you have to call a few master chefs from the village. The few of us alone may be enough."

Among the people here, there are quite a few who can cook, but Shi Wenming is the only one who cooks the flowing water banquet.

Although Jia Xingwang also understands, he can only do his job, and he is a little bit blind when making big pot dishes.

So I had to invite a few village banquet masters from the village. This is their strength, and only they can fully utilize the advantages of the ingredients.

After hearing this, Chen Meijuan said:

"I've already notified you. They will come after lunch, and the food will be delivered at that time. In the afternoon, your second uncle will go to the reservoir to fetch some fish, and then go to the village to buy some chickens, ducks, geese, and goats. Basically everything is ready."

The running water mat in the countryside has developed into a fixed pattern.

Under normal circumstances, there must be large-scale dishes such as whole chicken, fish, and elbow. As for other dishes, they are relatively casual.

But no matter what, meat dishes cannot be missed.

In addition, the running water banquet is held this time to entertain relatives and friends who cannot go to the capital to attend the wedding, and the formality should be more grand.

And after killing so many pigs, it must be used.

Shi Wenming said:
"Our pork is so fresh, we might as well steam some rolls and fry it in the afternoon."

Shen Guofu asked curiously:

"What is fried roll?"

"It is to wrap the egg skin with the meat stuffing and steam it in a cage. When eating, slice it and dip it in garlic. It can be eaten hot or cold. It is relatively popular in the northern part of the Central Plains. It is quite rare in other places, but it is not unavailable."

The dish he mentioned is similar to the bean curd skin rolls. The difference is that the bean curd skin is not used for the roll frying, but the egg skin from the egg stand is used, which is full of umami and tastes more delicious.

Lin Xu said:

"Steam more in the afternoon, and arrange lotus root, eggplant, tofu, and cabbage rolls, so that everyone can enjoy meat during the Chinese New Year."

Shen Guofu loves to hear these words:
"Yes, you should eat more meat during the Chinese New Year. If you don't eat meat, what's the meaning of celebrating the New Year?"

Han Shuzhen glanced at her husband with a smile that was not a smile, so you can take advantage of the crowd and don't get up to climb the mountain tomorrow morning, and I will clean you up then!
She remembered the old tradition of the Shen family, and said with a smile:

"Xiao Xu, don't forget the rock sugar elbow, this is our family's tradition."

"I can't forget, two boxes of elbows have already been ordered."

When they were discussing this, Linji Food in the capital, Chen Yan looked forward to the stars and the moon, and finally waited for the big bones to come out of the pot.

Put the big bones and freshly fried lard residue on the table, and put several dipping dishes.

Chen Yan took a photo with her mobile phone, and then sent it to the [good sisters cup does not shrink] group:

"Looking at Yueyue and her brother-in-law eating pig-killing dishes at home, I was a little greedy, so I asked Master Wei to make some big bones and lard residue, @小琪琪@肖清, ​​do you two want to try it? It tastes great !"

Zeng Xiaoqi sent a sweaty expression:
"Baby Yan, are you going to kill them all like this?"

Xiao Qing also posted an emoji holding a white flag:
"You gods are fighting, why do you have to implicate us mortals? Today I took the high-speed rail home for the New Year, and I was poisoned since the morning, and it hasn't stopped until now. You have received supernatural powers, the high-speed rail passengers really can't stand it... "

Whether it was Shen Jiayue who poisoned or Chen Yuanyuan who poisoned before, both of them did not bubble up in the group.

It's all right now, Chen Yan not only poisoned, but also directly Aite.

Is there any king law?
Are there any laws?
Shu Yun sent an emoticon covering her mouth and laughing, and then said:
"Only 34B Wounded Worlds Reached."

Zeng Xiaoqi:? ? ? ? ? ? ?

Xiao Qing:? ? ? ? ? ? ? ?

Get out of the group!
This broken group doesn't want to stay for a minute! ! ! !

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(End of this chapter)