"These guys are really disgusting, and you can't even teach them all." Following Jiang Li's instructions, Lian Cuiying made another dish of Mapo Tofu and tasted it. It was indeed much better, although it was different from the previous one.
Those famous Sichuan restaurants can't compare, but this is also the first time she has used the three-time thickening method. She is not very good at controlling the heat. I believe she can master it well if she does it a few more times.
The Mapo Tofu made is not much different from that of real famous Sichuan chefs. After being verified, Lian Cuiying said this righteously.
"Auntie, you can't blame them. Think about it, if every household can cook delicious dishes that are not much different from those of famous chefs, then what will they eat? Who would go out to eat? What about those people on the street?
Most of the numerous hotels and restaurants must close down? Therefore, if you ask them to communicate within the industry, they may say more, but when it comes to teaching home-cooked dishes to outsiders, they will reserve more and give you a rough idea.
That's it. But even communication within the industry will be reserved. This is just like the formulas of many effective medicines are kept secret. Even the prescriptions for curing diseases and saving lives must be kept secret, and the cooking methods are kept secret.
, which is also excusable." Jiang Li smiled. Every industry has its own confidentiality measures. This is the norm, not an exception. If you want to blame it, you can only blame the current intellectual property protection for the film and television and television industries.
No effort is spared in protecting vocal works, but other things that really should be protected are not so protected. There is only one reason. All those who engage in vocal music are celebrities and have great influence. What about other industries?
It's unknown, no matter how much you stir, you won't be able to create much waves.
"That's right. Ali, you are a nice person. You can always consider problems from others' point of view. It seems that Xiao Yue should be able to take things into consideration this time. If you have time, you should watch it carefully and don't let it go.
She went wild again." Lian Cuiying just sighed with emotion, but Jiang Li said a lot of words. She became more and more satisfied with Jiang Li in her heart, and drove Jiang Li out of the kitchen with a smile on her face.
Let him go and accompany Zhuo Yue.
After Jiang Li went out for a while, he ran back to the kitchen, still holding a packet of things wrapped in oil paper, and handed it to Lian Cuiying: "Auntie, make this and give it to Uncle Zhuo to drink with."
"What is this?" Lian Cuiying opened the paper package, but there were pieces of dried fish. Looking carefully, she found that they were baked by loach. Each piece was even in size, about as thick as an index finger, except for the back, which was originally black.
It is brown, and no changes can be seen, while the rest is golden in color, which looks good just by looking at it.[
"Dried loach is dug from the field after the autumn harvest, and it is dug out from the own field. It is considered semi-cultured. After planting in the spring, we put the loach seedlings in the field for our own use. After the autumn harvest,
, it’s just a field of loaches, you can catch a handful with your hands. Don’t worry, auntie, the food grown in these self-use fields is eaten by oneself, so no one is willing to spray pesticides and fertilizers. These loaches are definitely not polluted. They are comparable to going to the market.
Those farmed ones I buy online are much more reliable." These dried loaches were specially selected by Jiang Li to be even in size, so that when cooked, the flavor will be uniform and the texture will be the same. Generally, a loach in one year can only grow to
So big, the two-year-old can grow to be as thick as a thumb, and the three-year-old is even thicker.
It is impossible to dig out all the loaches released in the fields in one year. There will always be some that slip through the net. These ones will lay a lot of eggs in the coming year. The size of these naturally laid eggs is also different from those that were released in the past year.
, so every time the loaches dug out were large and small, this was what Jiang Li brought back this time. However, he also divided them into several parts according to large, medium and small, and tried to make them about the same size. In this way, not only did they look good, but they also looked good.
Delicious too.
Dried loach is not difficult to bake. First use clean water, throw in a few slices of ginger and let it sit for two days. Change the water twice a day. After the loach has drained all the dirt in its belly, use boiling water to scoop it out, and then put it in boiling water.
Bake it over a charcoal fire, or bake it directly in a pot over low heat. When the loach is hardened, it is almost ready. If you are not afraid of the fishy smell, you can just dip it in some salt and pepper.
This kind of roasted meat is even crispy on the bones. You can put the whole piece into your mouth and chew it. It is very chewy and no residue is wasted until it enters the stomach.
But that’s the lazy man’s way of eating. If you really want to eat extremely delicious dried loach, you can’t do it without three things, that is, dried chili peppers (any variety, just spicy), cinnamon leaves and wine. Of course, it’s not just that.
, the ginger to remove the fishy smell is at least necessary. You can also add garlic and green onions depending on your taste. The method is also simple. Cut the ginger into ginger rice (that is, the size of millet). After the pot is 60% hot, add the green onions and garlic and stir-fry.
If fragrant, add chopped dried chili peppers and ginger rice and quickly stir-fry until fragrant. Pour in the dried loach and stir-fry quickly for a few times. Then pour wine, add salt, stir-fry evenly, and then reduce the heat to low.
, cover and simmer for a while.
Listen, when the sizzling sound subsides, open the lid, add some dried chili peppers, which are also chopped, pour some wine, light two or three cinnamon leaves and throw them in. No need to stir-fry, just cover it.
For the lid of the pot, once you hear the sizzling sound subsided, open the lid and stir-fry a few times. When all the wine is gone, you can remove the pot and put it on the plate.
This kind of dried loach not only retains the slightly burnt aroma of baking, but is not so hard because it has absorbed the wine. It also retains a full chew and is full of spiciness, produced by the mixture of cinnamon leaves and loach aroma.
The unique fragrance can make people salivate just by smelling it without looking at it. If you take a bite, the fragrance will permeate the gaps between the tongue and teeth and last for a long time. Those who like to eat hemp will add some hemp.
When you put the pepper in, it's a different feeling.
There are also those who are particular about placing the dried loach in various shapes according to the degree of its bending due to baking, and decorate it with coriander leaves or parsley leaves, or a loach dragon playing in the water; or a golden loach.
Burrowing into the ground; or two loaches fighting for food, and there are a bunch of people watching the fun next to them... The red and green colors, the loach dragon looming, are really eye-catching.
There are many variations on how to make dried loach. Some people want to pursue a crispy feeling, so they fry it in a pan before cooking it. This is also a way to eat it. Others don't like the toughness or have bad teeth, so they mix the ingredients and steam until soft.
, is also a way to eat it. In short, as long as you grasp the word "spicy" and you know how to use snacks, no matter how you cook it, it will be a delicious dish to go with wine.
Under Jiang Li's guidance, Lian Cuiying was able to stew a plate of fragrant dried loach very quickly. Moreover, Jiang Li didn't even mention a word about presentation.
The appearance of dragons snatching food made Jiang Li very envious. As a woman, she has some innate advantages, that is, she is as careful as her hair.
Before the dried loach was brought out of the kitchen, Zhuo Yuanchao, who was sitting in the living room, was already restless, sniffing hard, and kept asking: "Girl, what tricks are the Jiang family boys doing again? Hurry up.
Tell me?"
"You want to know? I won't tell you." Zhuo Yue had eaten dried loach many times at Jiang Li's house. She knew what it was as soon as she smelled it. Seeing how greedy her father was, he just didn't utter a word.
, which made Zhuo Yuanchao keep complaining about the girl who was cheating on her. He hadn't married yet, but his heart was already flying. Zhuo Yue blushed, stamped his feet, and slipped back to his room upstairs.
.
Because of Jiang Li's arrival, the Zhuo family celebrated the Lantern Festival one day early. In Sanshan Province, many places have the habit of celebrating the Lantern Festival in advance. Not only the Lantern Festival, the Shangyuan Festival, but also the Zhongyuan Festival and the Xiayuan Festival.
In many places, there is a custom of celebrating a day in advance, especially if there are younger students in the family who are studying. There is a little chance of winning three yuan early.
Of course Mr. Zhuo's face was red from drinking. He burped and gave Jiang Li a task: "Ali, from now on you have to go home at least once every year. Do you hear me? It's not easy for your parents to raise you like this.
Now that you are capable and have strong wings, it is your turn to hold up your wings and protect your parents from the wind and rain."
Jiang Li responded repeatedly, while Lian Cuiying on the side rolled her eyes at her old man and said: "Ali, don't listen to him, just go back when you need to. Why go back once a year? It's just an excuse for him to let you go back, why not?"
I’m not asking you to bring him some rice wine, some dried loach or something like that, that’s really high-sounding.”
"Go, old woman, I'm too embarrassed to accept gifts from others, but why don't I eat some specialties if you don't accept them? No, I have a good son-in-law, so why don't I hurry up and get more from him? Otherwise you can
Go to the market and buy it for me. Can you buy these good things? My father-in-law accepts the gift from his son-in-law, and I accept it with dignity and dignity." Mr. Zhuo replied righteously without blushing or panting.
, after finishing it, I felt happy. I touched my gray hair that had begun to thin out, and said with emotion, "Hey, it's good to be young."
"Uncle Zhuo, you are still young. Believe it or not, I can guarantee that your hair will slowly turn completely black in the future." Jiang Li added with a smile, and Zhuo Yue also echoed.
, Jiang Li is now waiting for news from the Loma Star Federal House. Now Jiang Li's honorary citizenship is still a rumor. If there is a formal notice, Jiang Li will have to go to Loma Star. Since he has gone
, of course I won’t leave empty-handed.
"Hey, if that's really the case, that's not bad. Unfortunately, rejuvenation is still a legend. It's possible. I don't expect anything. I'm just looking forward to holding my grandson. Hey, I said you two boys, get ready.
When will it be done?" Zhuo Yuanchao only thought that Jiang Li and Zhuo Yue were saying auspicious words to please him, and didn't take it seriously. Instead, he asked about Jiang Li and Zhuo Yue's arrangements.