Yushanfang

Chapter 35 36: Intestines
Lin Yan looked at Lin Xiang worriedly.

Lin Xiang smiled, "I'm not as weak as you think."

The reason for his illness that day, Lin Xiang guessed, might be because he had worked in a restaurant for a day, and then was blown so violently by the wind on the way home at night.

Then he accidentally got sick. In order to prevent these problems from happening again, Lin Xiang will be more careful in the future.

Taking the pig offal bought a few days ago, Lin Xiang caught fire, and first washed the pig offal well in clean water, and washed it three times.

Lin Yan sniffed something with a peculiar smell, and couldn't help but sigh in his heart: Are these things really edible?

In this way, he quietly watched Lin Xiang washing things from one side.

Immediately afterwards, Lin Xiang pulled out the pig's intestines from the water and used vinegar.After washing things like cooking wine, spread a small amount of miscellaneous noodles on the surface of the intestines and knead them to evenly spread out things like fabrics.

In a short time, Lin Xiang had already done many procedures with quick hands.

On this side, Lin Xiang quickly cleaned up the things, while on the other side, taking advantage of the unused boiling water, Lin Xiang rubbed and rinsed the pig offal from head to toe with the hot water.

Cooking wine like vinegar can wash away the fishy smell of pig offal. Originally, some mung bean powder or starch was used to knead the pig offal, but now they only have some miscellaneous noodles, and they can’t be wasted, so only a small amount Use some, she will see how it works.

After finishing all this simply, Lin Xiang brought the processed pig intestines and large intestines to Lin Yan's nose: "Take a smell, but is there any particularly strong smell?"

Lin Yan put his nose closer to it in doubt, and sniffed.

After a while, he raised his head in surprise: "It's really much better, just now..." Lin Yan had a disgusted expression on his face, recalling the past that he couldn't bear to look back on just now, but he shook his head again, saying: "But there is still a little Son."

Lin Xiang smiled.

This is natural, no matter how you rinse this thing, although it can remove a lot of fishy smell and dirty smell, there will still be some residue.

Lin Xiang pursed his lips and smiled: "Don't worry, it will be gone after you make it."

In addition to the process of washing and rinsing, Lin Xiang naturally uses aniseed ingredients, ginger, green onions, garlic and other things to season and remove the fishy smell.

Besides, meat products such as pig offal will always have some fishy smell when they are raw.

Thinking about it, Lin Xiang washed and rubbed the things in his hands in the water again.

The heat on the fire had already risen, Lin Xiang quickly cut the large intestines evenly into sections, and added a little oil to the pot, and when the top of the hot pot started to smoke, he just put them in These materials were poured in all at once.

"Zizi la la—" The sound of frying quickly sounded, and the heat rising in the kitchen was combined with the faint aroma of meat.

Lin Xiang narrowed his eyes, and quickly poured some vinegar into the pot for seasoning, and added shallots and ginger along the way.

If you put some vinegar in the pig's water, it will taste good.

Salt, sugar, sauce--

"Zi la la—" There was another fiery sound, Lin Yan sniffed the rising fragrance from one side, and his saliva was already flooding.

In the hot pot, there is already a sparkling color, and the treatment of pig offal is still very successful. At this moment, Lin Xiang can only smell the aroma of the food, and as for the smell, he can't smell it anymore.

"Lin Yan, go and put the cabbages and radishes I handled just now into the porcelain jar." Lin Xiang kept moving his hands as he reminded.

Thinking about it now, the hot water should have been almost cold.

While thinking about it, Lin Xiang rotated the pot in his hand at a constant speed, swiped the spoon a few times in it, and then quickly poured a large spoonful of lotus root powder juice while it was steaming.

The lotus root starch juice is starch, and the dishes with thick soup that were often eaten in the hotel in the previous life are because of the starch water.If the lotus root starch juice is not added, the soup will be dripping like dilute water, the taste is very bad, and the whole sauce will not be stained.

In this way, the taste of the dishes will be reduced.

Lin Xiang quickly stir-fried a few more times in his hands, and after taking advantage of the heat, the lotus root powder juice quickly merged with the pork offal in the pot.

Putting down the spoon, a plate of dishes on Lin Xiang's side is already out of the pot——

Lin Yan is carefully putting the cabbage, green radish, and carrot in together.

Lin Xiang put the first plate of hot dishes on the table, walked over here slowly, took a look, and said, "Put it all in at once." After that, Lin Yan was a little surprised, but seeing Lin Xiang listened to my expression, and then poured all the materials in with a "hula la—" in one go.

"Is there any chili?" Lin Yan frowned, looking a little puzzled.

Lin Xiang smiled and shook his head: "No." In the market, chili is not cheap.So she didn't have the heart to buy it.

However, after thinking about it, Lin Xiang said again: "It is still edible if there are no peppers on the left and right."

This is true, in the previous life, most of the kimchi that Lin Yan and the others ate had no spicy taste.

Every winter, relatives and aunts in the family will pickle a lot, because everyone has different tastes, sometimes they will give each other some, and it is best not to put chili.

Lin Xiang has no dishes at hand on weekdays, and he is very happy to eat these kimchi alone. If he gets the benefits of pickling, the sour and sour taste is both crunchy and delicious.

Thinking about it, Lin Xiang squatted down and stretched out his fingers to press the vegetable leaves floating on the surface of the jar a few times.

When pickling kimchi, remember to let the water of the kimchi cover the top of the dish, otherwise when the time comes to ferment, some vegetables will stink and rot——

Lin Xiang took the salt box, walked to the side of the porcelain tile jars, put the two jars full into the water at the mouth of the mouth, and put several spoons full of them with his hands.

For fermentation, the amount of salt is also extremely important.

If too much salt is added, it will not be sour enough during fermentation. If too little salt is added, it will be very sour after fermentation, almost sour, making it hard to bite.

However, Lin Xiang personally prefers slightly sour ones.

pickles?Naturally, it is eaten as a cold dish, and there is nothing wrong with being sour.

This is even more palatable.

After finishing all this, Lin Xiang asked Lin Yan to get the two sides of the airtight fabric in the room.

When pickling vegetables, remember not to leak air.

Otherwise the fermentation will fail.

……

After a while, Lin Yan wiped the beads of sweat from his forehead, looked down at the crock pot on the ground with some satisfaction, and thought: It is finally finished.

Lin Xiang has already started to boil some bone soup.

(End of this chapter)