An eight-year-old kid cooks rice to feed a group of college students

Chapter 17 The sour plum is appetizing, the braised vegetables are eaten, and Su Can eats beautifully!

What about lo-mei?

It's hard to say, it's easy to say.

In the streets and alleys, you can basically see all kinds of small vendors selling lo-mei.

There is even a certain black duck, Juewei duck, which has become a chain brand and opened well-known delicatessens all over the country.

But it is precisely because there are too many people who can make lo-mei.

Therefore.

If you want to fight your way out of so many competitors.

You have to make sure that the lo-mei you make is delicious beyond imagination!

And at this moment, Su Can, who has mastered the god-level lo-mei skills.

Exactly that kind of confidence!

It's very simple.

First, blanch the ingredients of the meat and glance at the foam.

It is then placed in cold water to shrink the meat and make it firmer.

Then comes the most critical step, the marinade is blended.

First of all, put in a piece of lard!

This is very crucial.

It can be said that the finishing touch of this god-level lo-mei skill that Su Can learned lies in the spoonful of lard added to the pot.

Compared to vegetable oils such as rapeseed oil and peanut oil.

The flavoring effect of lard is stronger.

After the oil pan is hot, add soybean paste and bean paste in turn.

Sauté until fragrant, add water directly.

These two sauces make the soup richer, and then simmer for a while to add flavor to the soup.

The residue is then removed to prevent it from sticking to the ingredients.

Not to mention the appearance, but more importantly, it will also affect the taste.

Then add a little dark soy sauce to adjust the color, and the raw soy sauce is fresh.

Then add salt, chicken essence, and rock sugar in turn.

At this time, the marinade can be regarded as preliminarily completed.

The next step is to put in the spice packet that has been prepared before, including cinnamon, star anise, bay leaves, grass fruit, peppercorns and other ingredients.

Turn on low heat and simmer for a while.

At this time, the marinade is already complete!

The next step is to prepare another pot, and add dried chilies, ginger, and green onions to the bottom of the pot in turn.

Then arrange the various ingredients one by one.

Finally, pour the boiled marinade into it, and finally add a spoonful of green onion and ginger oil.

Green onion and ginger oil is fried and browned over low heat and then taken out, and the remaining bottom oil is green onion and ginger oil that can enhance the fragrance and flavor.

When all these preparations are done, cover the pot directly and boil on high heat for half an hour.

Then turn to low heat and simmer for half an hour.

After that, you can lift the lid and eat.

However, if you want to add flavor to the ingredients, you can let them sit overnight.

In this way, the lo-mei will be more intense.

But Su Can couldn't wait.

Hurriedly ran to the kitchen and served a bowl of freshly steamed rice.

I was ready to eat it directly on this large pot of lo-mei.

The rice is steamed as soon as I get home.

After all, I have to prepare a batch of overnight rice tomorrow to make egg fried rice.

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And at this time, the sour plum soup is almost boiled.

Just let it cool.

I haven't had time to throw it in the fridge for refrigeration.

Su Can is not particular about it.

Pour yourself a full cup.

First, I took a sip of sour plum soup.

Although it is said that the taste is better after freezing.

The sour plum soup that can be cooled naturally also amazed Su Can's taste buds.

The first feeling is Shun!

The second feeling is softness!

It is different from the fast-food sour plum soup made with sour plum soup powder.

The sour plum soup made by Su Can in the ancient method is extremely smooth in the mouth, without any sour feeling.

The blend between sweet and sour is exquisite.

Just took a sip.

Su Can felt that his whole person was extremely refreshed.

And the appetite is greatly increased.

It seems that this appetizing and spleen-strengthening effect is indeed not for fun.

And then it's time to try lo-mei.

In order not to spoil the taste of the whole pot of lo-mei.

Su Can had already fished out the various lo-mei he wanted to eat in advance.

It was arranged as a platter.

First of all, it is the best of the lo-mei!

That is, braised tofu!

Also called braised tofu!

Dried tofu that has been fried and boiled in brine fills the soup.

And in this soup, there is not only the umami of vegetarian dishes such as lotus root slices and kelp.

It also has the meat flavor of pork trotters, chicken feet, and chicken thighs.

Take a bite down.

The soup instantly fills the entire mouth.

It's even more delicious than eating meat!

Pick up a piece of braised tofu and stuff it into your mouth.

The rich lo-mei instantly made Su Can a little unstoppable!

It's really a god-level lo-mei skill.

Don't say anything else.

Just by virtue of this piece of braised tofu.

Su Can can show off several bites of rice in a row!

After tasting the braised tofu.

Next up is the pig's trotter!

Braised pig's trotters have always been an indispensable classic element in braised dishes.

The pig's trotters stewed in the marinade have a thorough flavor and can be separated from the flesh and bone with a slight break.

And every bite of the pig's trotters, the full collagen, will definitely make people burst out of the heart of satisfaction!

Su Can was also a little hungry at the moment.

I don't care about anything at all.

A mouthful of braised pig's trotters, a mouthful of rice.

A bite of braised tofu, a bite of rice.

A bite of braised chicken thighs, a bite of rice.

The one that eats is called a hearty.

Cool!

It's so cool!

Su Can can imagine.

Tomorrow, once this pot of lo-mei is launched, I am afraid that it will cause the crazy robbery of that group of college students!