Sister Tian glanced at Jiang Li with a smile but not a smile: "Really? Think about it, with them, you can just sell one or two pieces and become rich overnight."
"I really don't dare to ask for it. First of all, if I do, it will be something given by Sister Tian. I can't possibly sell it. Think about it, looking at a large amount of wealth right in front of you all day long, but you can still eat it."
No, I can't even chew it. Isn't this torture? Secondly, brother Wei also knows the crime of a common man and the crime of carrying a jade. I still have troubles that I haven't solved yet. If I am framed by someone and say that I am like this
The origin of the precious things is unknown, and I will have to shed my skin even if I die." Jiang Li spread his hands and was very helpless. Looking for a reason? It's easy to find. You can either look for righteousness or the most common reasons.
Back then, he always got good scores in politics exams. He relied on this trick and clung to the truth. Who dared to give him a low score? Who dared to say that his answer was unreasonable?
Things given by others are a sign of friendship, so they cannot be sold. This is the truth and no one can refute it.
"Cunning little guy." Sister Tian gave Jiang Li a strange look, and stopped mentioning the matter. She leaned over and took out a tea can from under the table, "This is the real West Lake Longjing. I went to Longjing Village to see it myself.
I bought it on the spot after frying, it's just right, the boiling water has been cold for a while, and the temperature is just right." As he said that, he poured some into the two glasses on the coffee table, picked up the kettle and started to pour.
"Hey, Sister Tian, slow down, the water is still boiling. In fact, to brew green tea, you still need boiling water to fully release the aroma. The low temperature of the tea cannot truly brew thoroughly. The real tea aroma must be given by the water.
It's sealed in the tea leaves. Don't look at those people who keep saying that 80 degrees is the best water temperature for brewing green tea. In fact, the water they use to make green tea is at least 90 degrees. Think about it, freshly boiled water,
It's only been drying for three to five minutes, could it be as cold as 80 degrees?" Jiang Li quickly stopped Sister Tian, put the electric kettle on the base again, and pressed the switch.[
When brewing tea at a water temperature of 80 degrees, the final result is that most of the tea leaves are floating on the water, which is inconvenient to drink. Moreover, the tea cannot be completely soaked, and the real tea aroma cannot come out. Although it can be extended to replace the tea leaves.
In Jiang Li's opinion, a cup of good tea will reach its limit if you add water twice, and if you add more water, it will be tasteless, so Jiang Li thinks that it is a waste.
No matter how good the tea is, he will no longer be interested in it after two brews.
Jiang Li didn't know who first suggested brewing green tea at a water temperature of 80 degrees, but he knew that if you really brewed it at this temperature, you would never be able to drink real good tea. You can brew it yourself.
If you don't produce good tea, then it will appear that some people have superb tea skills. Hehe, they are really scheming.
Although Tieguanyin is said to be semi-fermented oolong tea, in Jiang Li's view, it is not much different from green tea. To brew Tieguanyin, you need to iron the tea set first to ensure that the temperature is high enough. Even if the temperature of green tea is not required
If it is so high, the gap will not be so big. Jiang Li clearly remembers that the water temperature for making green tea was said to be ninety-five degrees more than ten years ago. Then, it dropped every few years, reaching
Eighty degrees now.
"Can't you tell, do you know how to make tea?" After listening to Jiang Li's words, there was no resistance. After the water boiled, Jiang Li washed the tea leaves in boiling water first and then brewed them. Sister Tian took it and was not afraid.
Hot, I picked it up and looked at it for a while: "Not bad, the tea leaves have sunk, so it's convenient to drink it like this."
"The tea brewed in this way can fully develop the aroma, so drink it while it's hot, and add water while the cup is still warm. Just drink two brews and it's almost done." Jiang Li smiled, raised the cup, and took a sip.
Sure enough, it is a good Longjing tea, with a mellow fragrance. One sip will fill your mouth with saliva and refresh your mind. In fact, just the aroma of the tea that rises after boiling water has just been washed down. Just smelling it is already refreshing. As for appreciating the shape of the tea leaves
, Jiang Li considers himself not that kind of elegant person, just take a look at it and think it looks good, that’s enough.
"Hey, old woman, there's no sugar?" Old Man Wei shouted from the kitchen, "How can you make braised pork without sugar?"
Jiang Li's heart moved: "I'll go take a look." After saying that, he took the cup and went out.
Many people like to add sugar when making braised pork, but Jiang Li dislikes adding sugar when cooking. The sugar itself will cover up the sweetness of the ingredients, and the whole bowl of dishes will be filled with the sweetness of sugar.
Jiang Li doesn't like it. Except for sweet and sour dishes, he will add some sugar. In other dishes, he won't add it if possible.
Pork itself is sweet. Not only pork, most of the ingredients have their own sweetness. They are sweet aftertaste, which can make the mouth taste fragrant. If sugar is added, the sweetness of the ingredients itself will be covered up.
, the quality of this dish has been lowered by at least one level. The so-called sweet in the south and salty in the north. This sweetness does not really refer to the sweetness of sugar, but the sweetness of the ingredients themselves.
Jiang Li's hometown would always say this when describing a good soup: This soup is so sweet. The sweetness refers to the sweetness and umami. For example, for chicken soup, just add salt and a small piece of ginger and bring to a boil over high heat.
, simmered slowly over low heat, only when someone drinks this kind of chicken soup will they be praised as "really sweet". If anyone puts sugar in the dish, all he will get in the end is: "Really sweet"
(meaning tired)."
When I got to the kitchen, I saw Old Man Wei looking at the cut pieces of meat and worrying. It seemed that he had been accustomed to putting sugar in dishes for so many years in Kunhu. This is a cooking habit in various places. There is nothing good or bad about it.
It is said that for ordinary food ingredients, especially meat and poultry that have been stretched with feed, the sweetness of the meat itself is not thick enough. It does not matter if you add sugar or not, but looking at the cut meat, it is clear that it is the best farm soil.
Pork, if sugar is added to such meat when it is braised, it will be a real waste.
"I'll do it." Jiang Li drank the remaining half of the tea in a few sips and handed the cup to Old Man Wei. Although it was suspected of drinking from cows, it was better than letting the tea soup get cold and wasting a good cup.
Tea is so much better.
"Are you coming? Are you good at it?" Old Man Wei stared at Jiang Li with suspicion: "Don't waste my good ingredients. Everyone will be hungry by then. I'm warning you, if it doesn't taste good,
, I don’t want to eat, and I have to go out to buy it, just so you can practice your driving skills."
"I can't guarantee whether it's delicious or not, but I can guarantee that it won't be wasted." Jiang Li snatched the spatula from Old Man Wei's hand and took off his apron to wrap around himself.
He took old man Wei out of the kitchen.
"I'm telling you, I'm telling the truth. If it really doesn't suit my taste, I really want you to go out and buy it." Old Man Wei was doubtful and stayed at the door of the kitchen for a while, then he stamped his feet and ran into the main room.
As early as he was in the kitchen, he smelled the aroma of tea, which was much stronger than what he usually brewed. Naturally, his mouth was watering and he wanted to run for a drink.
Don't look at what Old Man Wei was saying on the phone that he wanted to buy more vegetables. In fact, there were not many preparations in the kitchen. Looking at the ingredients, it was just a bowl of braised pork, a few pieces of dried tofu for a plate, and then
Adding a handful of spinach and a few Xianggu can make a bowl of soup, which is three vegetables and one soup. I probably bought it temporarily, which is pork. It should be bought in the town. It is difficult to buy in the supermarket.
Farm pig.
Three dishes and one soup were all home-cooked dishes, which was enough for three people. Jiang Li estimated that Old Man Wei was just deliberately coveting Old Hei and the others. However, what really matters is whether the food cooked by Old Wei is delicious or not.
That's all. According to Jiang Li's estimate, Old Wei, who is helpless with braised pork without sugar, should not be very good at it. Lao Hei and the others are subordinates of Old Wei. Are they subordinates? They only want to show off to their boss to save face, but they just don't taste good.
You have to say it's delicious, and you have to pretend it's more delicious.
I ran to the refrigerator and rummaged through it, and pulled out an egg. The reed hen outside the yard should have been raised by Mr. Wei himself, so the eggs should have been laid by the reed hen. This is better than the local eggs bought outside.
It's even more authentic. As for the other ingredients, they were all washed and cut, so Jiang Li just made them, saving a lot of trouble. Jiang Li also found a can of Lao Gan Ma oil chili from the refrigerator, and now
Well, spinach is even easier.
Light the fire and make the pot 40 to 50% hot. Add a little oil to lubricate the pot. Then throw the meat pieces into the oil and stir-fry. When the oil turns out to be half a bowl, I find a bowl and pour the oil from the bottom of the pot.
, then Jiang Li threw in more than a dozen garlic cloves in one breath and continued to stir-fry. When the surface of the garlic cloves was golden and the garlic fragrance came out, he poured wine and stir-fried for a few times, then poured in half a bowl of light soy sauce, and turned down the heat.
Cover the pot and let it simmer for a minute. After a slight burnt aroma comes out, add water to cover the meat, add a little salt, cover and simmer over high heat.[
Four or five minutes later, when half of the soup was gone, Jiang Li turned on the other gas stove, placed the casserole on it, heated it over low heat for half a minute, then moved the braised pork into the casserole, covered it and simmered it over low heat.
.
Dried tofu is also simple. Mr. Wei cut it into slices. Jiang Li simply changed the knife and cut the slices into shreds, which makes it more delicious. Fill the pot with water, pour the shredded tofu into it, and when the water boils, pick it up. Jiang Li
I am going to stir-fry some fish-flavored bean paste. The fish flavor does not mean that there is fish, but mainly comes from the preparation of the sauce. Generally, the fish flavor requires the use of doubanjiang. This may be because there are very few doubanjiangs sold in Kunhu. Jiang
I didn't have the strength to find any in the kitchen, so I just chopped green and red chili peppers, added minced garlic, soy sauce, wine, vinegar, and a few green and white garlic shreds and soaked them for later use, which can also bring out the fish flavor.
If the two fresh ingredients of green and red pepper and white garlic are missing, the effect will not be as good.
Jiang Li is not in a hurry to fry the shredded beans. The water for blanching the shredded beans in the pot is just enough to blanch the spinach. Although spinach and tofu cannot be eaten together, it means that they cannot be mixed together and cooked together. They must be eaten separately, and spinach is boiled in boiling water.
Most of the oxalic acid has been blanched, so you can eat it occasionally. After blanching the spinach, drain it directly in a colander. This period of time is exactly the necessary soaking time for the fish-flavored sauce. The vinegar and wine will separate the ingredients.
All the juice in the seasoning is brought out, so that the cooked food has a fishy flavor.
(Dear friends, there is only one chapter left today)