The car zigzagged around the farmland and drove into a modern village. With rural construction now underway, there are three-story villas and small fenced yards everywhere. Although the roads in the village are narrow, they are also flat cement roads.
.
Yu Jian jumped off the tractor and followed Wu Guoliang in small steps. This Uncle Wu was really capable of doing anything. He could operate the tractor with one hand and he could fly quickly.
"Dahuang, follow me quickly!" Wu Guoliang turned around and shouted, waking up the yellow dog who was in a daze. It howled and jumped up and down happily.
Yu Jian's pursed lips straightened even further.
Today is really a fantasy day...
"In winter, you have to eat mutton. Let me tell you, Lao Gu's mutton soup is really one of a kind." The soup is thick white in color and the mutton is soft and glutinous. Sprinkle a handful of chopped green onion and take a warm sip.
Wow, my mouth is watering.
Wu Guoliang wiped the corner of his mouth with his sleeve and asked the two people behind him to step up their pace: "Go faster, I will not pick up guests after twelve o'clock."
Nowadays, rural pottery is popular. After the reform of the contemporary village committee, Gujia Village has formed a rural tourism industry chain, including restaurants, B&Bs, picking, and farming. It attracts people from the noisy city to come and relax every weekend.
Gu Sanjia's mutton business only opens in late autumn. It starts selling at 10:30 p.m. and ends at 12:00 p.m., from 4:30 p.m. to 7 p.m., which has never changed over the past few years.
"Lao Gu, three bowls of mutton soup~" Wu Guoliang sniffed his nose and was overjoyed, "Have you started grabbing the mutton?"
Gu San poked his head out of the kitchen and scolded with a smile: "You are the only one with a good nose. Do you want one?"
That's for sure.
Gu San's hand-caught mutton is made using authentic Beijing techniques. The raw mutton needs to be soaked in water for more than five hours, and then simmered in a pressure cooker for an hour. The most amazing thing is that the mutton dipping sauce he prepared can be eaten in your mouth.
, that’s a pleasure.
Yu Jian curiously looked at the customers who were constantly passing through the shop. Some people couldn't wait, so they squatted on the ground with their bowls and drank. Others were not satisfied with the meal, so they called the waiter and asked for a portion to be packed.
Lamb take away.
Is this mutton really that delicious?
After watching eagerly for a while, three bowls of soup were served first. The surface of the soup was covered with chopped green onion and minced garlic, and the color of the soup could not be seen. Yu Jian held the spoon and carefully set it aside, and then the white soup was revealed, and then
Scoop it out and it will be filled with radish pieces.
"Eat quickly, the radish in winter is as good as ginseng!" Wu Guoliang held the hot radish pieces in his mouth and told Yu Jian not to be polite. He wolfed down what was in his mouth and took a big sip of the soup.
This was the first time that Yu Jian saw modern dishes with such rich spices. Although they usually use a lot of spices when cooking, when serving them, they would pick out some appropriately for the sake of appearance. It was so naked when presented like this.
It's really rare.
The mutton soup has a refreshing chive flavor at first glance, but when you eat it, it turns into a rich meat flavor. The radish is not stewed to a pulp, and is crispy when you bite it. When combined with the mutton soup, it has a unique taste.
"Here comes the hand-caught mutton! I'll give you a little bit of both sauces. If you can't tolerate spicy food, just don't touch the bowl of spicy oil!" the waiter explained enthusiastically. She would always say something to a stranger when she met a stranger.
Yu Jian thanked her and turned to the mutton in the basin. The hand-caught mutton was made from mutton bones, two of which were stewed to a crisp. The bones and flesh were separated by a slight touch, and there was no smell of mutton at all.
The aroma of the mutton itself.
Then dip it in soy sauce and put a big mouthful into her mouth. This wonderful taste made her take a breath.
With this delicious food, you will have no regrets in life.
…
On the swaying tractor, Yu Jian kept recalling the smell just now. Yu Jianping saw that she was distracted and stabilized her body: "What are you thinking about? She is so absorbed." She almost fell down and didn't feel it yet.
"Thinking about the sauce just now, I always feel that the taste of soy sauce is different from what I usually eat."
Wu Guoliang smiled brightly in front of him: "Lao Gu's soy sauce is all cooked soy sauce." Simply put, the soy sauce is boiled in a hot pan, let cool, and then poured into a bowl with minced onion and garlic.
No odor at all.
So that was the case, Yu Jian silently made another note in her mind, and then asked: "Is it time for the fried dough in the refrigerator to wake up?" She still couldn't forget the cake she couldn't make well.
Wu Guoliang was stunned for a moment, then raised the corners of his lips again, admiring Yu Jian even more in his eyes.
Take out the oil skin and slowly roll it into thin slices with a hammer. This step is called "opening the skin". Use a toothpick to prick any bubbles and smooth them with your fingertips.
"If the air bubbles are not handled properly, it will affect the pastry layer." Wu Guoliang pointed while moving.
Roll the center of the oil into half the size of the dough, fold it onto the dough, and pinch the edges evenly. Then roll it out thinly, fold it in half and remove the particularly thick part on the edge, then roll it out again, repeat this process, and fold it into ten layers.
The puff pastry has turned into a beautiful marble pattern, red and white, which is particularly beautiful. Then it is frozen for a while, and then cut into two-millimeter slices with a dry knife. Then roll the slices into one-millimeter thin slices, and brush with egg wash.
Then wrap the filling and brush with egg wash to close the edges. Slowly, an oval-shaped plump red date appeared in his hand.
Put oil in the pot, the oil temperature is 3.5%, use a strainer to put the jujube cake, and let it stand in the oil pot. The lard in the oil skin is fried at high temperature, and white bubbles separate and roll. When you take it out, it will
It has become a lifelike and vivid red date, with a translucent skin and slightly wrinkled areas, which is exactly the same as the real one.
"Touch and see." Wu Guoliang pinched a jujube cake and handed it to Yu Jian.
The fingertips first touched the slightly hard skin, and with a little more pressure, it became elastic and soft. Yu Jian carefully recalled every scene she saw, and suddenly raised her head: "I understand."
During the process of opening the pastry, Wu Guoliang did a very important thing, which was to repeatedly pop the air bubbles. Ordinary people would not notice things on the pasta sheets, but Wu Guoliang noticed it. This is how he finally made the perfect jujube crisp.
The secret to winning.
There is also the oil temperature, controlling the jujube cake at an appropriate time. This is a feeling. Without a deep foundation, it is far from being able to do what he does.
Yu Jian sighed slightly and felt a little discouraged. She was indeed still too far behind...
Wu Guoliang threw a jujube cake into his mouth and chewed it crunchily. Seeing that she kept lowering her head and spitting out the crumbs in her mouth, she said: "Don't be discouraged. You are still young and you have a long way to go. If you want to learn
, I’ll come here to play often from now on. When I feel better, I might be able to give you some tips.”
"Really?" Yu Jian looked at him with shining eyes.
"I never speak big words. If you don't believe me, just ask Yu Jianping..."
Yu Jianping just walked in and asked puzzledly: "What are you asking me?" He raised the vibrating mobile phone in his hand and said, "Ajian, you left your mobile phone in the car. I made several calls at home. Don't worry.