Food: How come this boss knows everything?

Chapter 216: Shop renovation, sausage stuffing

Behind every "authentic" and "genuine" delicacy is a different food culture.

People who have lived in a certain land for a long time have used their persistence to protect their favorite taste.

The uncle he met by chance also told Li Rui the story of coming here to eat shabu-shabu since he was a child.

When talking about his deceased father, the uncle's eyes turned red.

Pointing to the seat where he often sat, he said that the old man often brought a bottle of Erguotou with him and drank while eating.

Li Rui was deeply moved when he heard people's stories in person.

People need three meals a day.

What you eat shapes your soul and body. The people you eat with enrich your memories.

What about Li Rui himself?
In addition to eating, he is also a cook.

He realized more deeply that cooking requires care.

In the afternoon, Li Rui and Xiao Ma returned to Jianghai City.

Li Rui first went to the shop to check the progress of the renovation.

The small shop on the pedestrian street is about nine meters deep and seven meters wide.

Divided into upper and lower floors.

As soon as you enter the door, you can see the semi-open kitchen inside the store.

An "L"-shaped bar was built around both sides of the kitchen.

By abandoning the long table and appropriately reducing the area occupied by the kitchen, more customers can be accommodated.

After entering the door, there are stairs leading up and down the stairs on the left.

The wall building that the stairs climb up makes the long side area of ​​the L-shaped bar more private.

The two ends of the L-shaped bar are the entrances and exits to the kitchen.

Go up the stairs and you can see a bamboo tree at the corner.

The size is just right so as not to affect people's passage.

Because it grows so well, it is difficult to notice if a few leaves are occasionally pulled out.

However, some small cards grew where the leaves were picked off.

It says:

"someone and someone",

"This year I will get rich"

"Thanks to Boss Li's shop, I can taste the flavor of my hometown" and so on.

On the second floor, there are two rows of booths, which are suitable for a small gathering of three or five friends or a family.

The main thing is the layout of the first floor, which has undergone some renovations.

There weren't many changes on the second floor.

The new decoration layout of the shop looks like this, and the workers are still busy.

So far, initial results have been achieved.

It is estimated that it will be completed in less than a day and a half.

The next day, Xiaoqingshan bungalow.

Li Rui brought a truck of pork and two employees.

Started making sausages.

The pork selected is the plump meat at the top of the front leg, also called the front shoulder meat.

The fat-to-lean ratio is about 30% to 70%.

When stuffing the pork into the casing, you should try to keep its original texture. So you should cut the lean pork into long slices according to your thumb and cut the fat pork into cubes the size of a finger joint.

Casings also come from pigs.

It needs to be soaked and scrubbed with water to remove excess salt on the surface.

There are two flavors for sausage: original and spicy.

The original flavor of sausage has more of the original flavor of sausage.

A lot of salt is essential.

Also add an appropriate amount of high-proof liquor.

Salt and white wine can not only provide seasoning, but also ensure that the activity of microorganisms is inhibited during the drying process.

In addition, seasonings include oyster sauce, sugar, light soy sauce, and five-spice powder.

Red yeast rice is used for coloring.

It is worth mentioning that fresh orange peels of the season are also added, washed and chopped. Add them to the pork and mix well with the seasoning.

Spicy flavor,

Then add the roasted and ground pepper and dried chili peppers.

The sausage meat stirred in this way looks more rosy in color than the original one.

The tiny particles of chili pepper give people a natural spicy feeling.

Although Xiao Ma was wearing gloves when stirring the meat filling, he still felt the spiciness on his hands.

"Boss, why do we have to let the sausage dry for a few days before we can eat it? It looks delicious now and has been marinated well."

"When drying, because we add a lot of salt, the moisture in the meat will come out, and the meat itself has endogenous enzymes that can break down large molecules of protein and fat into small molecules. The unique flavor formed by these small molecules is what we call cured meat."

Xiao Ma nodded, "Although I don't quite understand it, I feel that what you said makes sense."

Li Rui continued: "In addition to drying, the sausages can also be smoked. The organic compounds in the smoke will adhere to the surface of the sausages, bringing a smoky aroma."

The two employees seemed to understand what was being said and were very impressed by their boss's knowledge.

In this regard, Li Rui felt that if he said too much, it would only be tears.

He recalled the past.
Just said lightly:

"No way, this is what Tiankeng majors are like."

After the pork is processed, it is time to fill the sausages.

There are now special tools for enema.

It is a food-grade device that you put the pork in at one end and put the casing on at the other end.

The casings are put layer by layer on the tubular outlet at the front end, and a knot needs to be tied at the longer end to prevent the meat from falling out.

Don't overfill the machine with meat filling.

Then press the machine evenly.

Squeeze the meat into the casings.

After one casing is used up, pause for a moment and tie a knot at the other end of the casing.

Then use your hands to smooth the sausage to make it even in thickness.

Finally, use a thin string to divide the sausage into sections.

In this way, a section of sausage is ready.

In traditional methods, after the sausages are stuffed, the surface of the casing is pierced with a small rake to squeeze out excess air.

This allows the moisture inside the sausage to evaporate in time.

The ready-made casings you buy now already have tiny holes on the surface that let water in but not meat.

Saved a lot of trouble.

But it's also less fun.

Making seasonal delicacies such as sausages and sauerkraut is often a collective activity for every family when the time comes.

The whole family, young and old, worked together.

It also gives the food a more human touch.

The stuffed sausages need to be dried in a cool and ventilated place.

The only defense is the greedy cats and weasels nearby.

So you have to choose a good location to avoid being picked by these small animals.

Given the current weather in Jianghai City, the fruits can be picked and cooked in about seven days.

Although smoked food is delicious, it is not allowed in the Xiaoqingshan area.

There are considerations of protecting the environment, as well as concerns about the dry winter and the need to prevent forest fires.

After drying, if you want to smoke it, you have to take it back to the city or find a special place to process it.

Because it is limited to the winter season, Li Rui also posted the recipe of the sausage on his social account in time.

“Many families may have their own way of making sausage.”

"Let's talk about how to achieve the smoky effect in urban homes."

"The kitchen has a small operating space, so we use the iron pots at home, preferably the ones that are not used normally and have an unused one."

“You don’t need to add water to the bottom of the pot, just put a layer of tin foil on it and then put the smoking material directly in.”

"Put the sausage on the smoking material, and smoke over a high fire, then start smoking over a low fire."

"When the sausages we made this time are dried, I will demonstrate them to you."

(End of this chapter)