Cut the spinach into two-inch long sections. After the water in the pot boils again, throw it in and boil it, then pick it up. Set it aside to control the water. You also need to wait until the spinach is cold before mixing it.
The spinach mixed in this way is not very flavorful, and it can produce two different textures and flavors at first entrance and after chewing. It has a little taste of eating with dipping, but it is better than eating with dipping.
The taste is much more even.
In fact, according to Jiang Li's original intention, it is best to quench the blanched spinach with ice water before mixing it, so that the spinach will be crispier. But there is no ice in Old Man Wei's refrigerator. Who would store ice in this cold weather?
Ice cubes? Only in summer do people make small ice cubes and store them.
After cleaning the pot again, put two spoonfuls of the oil used to stir-fry the meat into the pot over low heat, throw in two star anise, break a piece of cinnamon into the oil, and fry until the aroma comes out, then fry it.
Skim off the browned star anise and cinnamon, pour half of it into the braised pork in the casserole, cover it and continue to simmer. In fact, you can also stir-fry it with the garlic cloves at the beginning, but because of the need to stir-fry the shredded beans,
It still needs to be used. Jiang Li is also a lazy man. If he can do it in one step, he doesn't want to do it in two steps, so he stirs it at the back. Moreover, this kind of sesame oil is put at the end. Although the fragrance is not as strong as the one at the front, it will not make the soil dirty.
The sweetness aftertaste of pork is too much destroyed. There are advantages and disadvantages. It all depends on the choice of each person. For Jiang Li who pursues the sweetness aftertaste, he naturally chooses the latter.
Turn on the fire, keep the sesame oil on the pot seat until slight green smoke rises, Jiang Li pours the shredded beans in and stir-fries, his skillful left hand holds the pot and shakes it, the right hand holds the spatula, and the left hand
With every shake, the upturned bean strands flipped over in mid-air, and when they were about to fall to the bottom of the pot, the spatula held in the right hand slid forward, stirring up a piece of the overturned bean strands.
, repeat this several times, until the shredded beans are stir-fried evenly, then add wine and continue stir-frying for a few more times, then add some salt, pour in the fish flavor sauce prepared in advance, stir a few times, and add two spoons
When the water starch is thickened, pour a little more oil, turn off the heat, and turn it over twice before taking it out of the pot.
At this time, the aroma of meat had begun to waft out of the casserole. Jiang Li turned down the fire where the meat was stewed, which only served to maintain the temperature of the casserole. Before the braised pork was cooked,
There is a procedure to be done, and this temperature will not stew the meat until it becomes pulpy, but also allows the gravy to slowly seep out at this temperature and fully mix with the broth, laying the foundation for the final step.
(Book friends who often eat pig's feet should know that the second meal of pig's feet is more delicious than the freshly cooked ones. This is because most people use big bowls to serve pig's feet. The amount of pig's feet is large, and the amount of pig's feet is large.
There is a thick layer of oil, which has good heat preservation effect and slow heat dissipation. Under these conditions, the meat juice first seeps out and mixes with the blanching juice, and then feeds back to the pig's feet. This is why pig's feet cooked overnight are better than freshly cooked
delicious effect).[
As for making the soup, it’s just a mushroom and egg soup. It’s the simplest. Put water in the pot, throw in all four pieces of the mushrooms, add some salt, wait for the water to boil for two minutes, the mushrooms are cooked, then use a spoon
Scoop in three tablespoons of watery starch and stir evenly to make a light thickening. Do not over-thicken the mushroom soup. Fresh mushrooms are soft and smooth. If the thickening is heavy, it will overwhelm the soft and smooth taste of the mushrooms.
.
When the soup boils again, pour the beaten egg liquid into the soup at a speed slightly thinner than the chopsticks. Hold the spatula with the other hand and stir quickly so that the eggs are evenly formed in the soup, and then rise. The pot and the soup noodles were sprinkled with a few chopped green onions as a decoration. Jiang Li clapped his hands. These dishes were basically finished. Now he had to do the last step.
Put water in the washed pot, find an empty bowl, pour half a bowl of wine and let it warm in the water. Turn on the fire, not too high, so that the temperature of the wine in the bowl and the temperature of the water in the pot are as close as possible. Otherwise, when the water boils and the wine temperature has not yet risen, the water vapor will be dense, blocking the observation line of sight, causing the best opportunity to be missed. When the opportunity is missed, the wine with excessive temperature will be wasted. It can no longer be used and needs to be warmed again.
In order to ensure synchronization, Jiang Li filled half a pot of water and let the small half bowl of wine float on it. There was no other way. This was a kitchen at home, not a hotel. There were no small pots or drawers specially designed for steaming wine. If you can use such a crude method, if it is a tool specially used to steam the wine that is used to add the finishing touch, the water vapor will only heat the wine from below, and then be led out from other channels, without disturbing the steamer from above. Observing sight, such timing is the best to seize.
Jiang Li made such a small steamer himself. It's actually very simple. He just needs to find a board slightly larger than the steamer, and dig a round hole in the middle that can allow the bowl to be placed on it without falling down. Just put it on the steamer. In this way, when the water in the pot is opened wide, the water vapor can only spray out from the gaps in the steamer and will not affect the space above the wine surface. It can be easily observed.
Jiang Li stared at the wine surface without blinking. If it were before, it would be a bit difficult to see clearly under the light, but now Jiang Li's eyesight has been greatly improved, so there is no subtle change on the wine surface. No movement or movement could escape Jiang Li's observation.
"Little guy, what are you doing? You are leaning forward and looking serious?" Old Man Wei's surprised voice came from the kitchen door.
After old man Wei went into the room and drank a cup of tea, he still worried about Jiang Li. In his opinion, Jiang Li, a young man like him, would most likely waste his ingredients. He asked Jiang Li to buy it, but he actually wanted to see if he could make some remedial measures. So after he had a nice cup of tea, he ran out again to see how busy Jiang Li was. He was really worried. Woolen cloth.
Unexpectedly, as soon as he came out of the house, he was frightened by the smell of meat wafting from the kitchen. What kind of meat is this? It is so fragrant? There is also a hint of sweetness in the smell? But this sweetness is Where did it come from? There was no sugar in the kitchen, he knew this very well, and this sweetness was different from the sweetness of sugar, which was greasy.
This sweetness, starting from the nostrils, is like the first spring breeze in early spring, gently blowing across the earth. Under the gentle blowing of this spring breeze, the frozen earth begins to thaw. , the clear stream began to flow, and a few green buds timidly emerged from the soil, looking at the familiar and unfamiliar world that seemed to have passed for thousands of years. On the bank of the stream, a few little ones Birds are jumping around on the peach trees that are beginning to sprout flowers. From time to time, one or two small fish jump out of the water in the stream, as if they want to feel the first ray of spring breeze, but they are too weak and can only stay on the water. He leaned out half of his body, made a small splash of water, fell back into the water, and then jumped up again, unwilling to give up this persistence...
This is a picture that slowly unfolds in Old Man Wei's mind. The picture is so real that it seems to be the same as it exists in his memory. Even the number of branches on the peach trees, each branch
There were several flowers and bones on the tree that he could vividly remember, as if that place was the place where he had lived for many years. Every plant, every tree, every mountain and every stone was clearly visible. But Old Man Wei knew clearly that he had never been there before.
A place, at least, in his memory, there has never been such a place!
Therefore, after Old Man Wei smelled the aroma of meat, he stood in the yard, closed his eyes, and carefully experienced the aroma wafting out of the kitchen, which made him feel as if he had drank a large glass of ice-cold sour plum soup in the dog days of summer to cool his limbs.
A copper mine with hundreds of corpses; and it seems that in the icy cold wind, you and your family are sitting around a burning charcoal fire. On the fire is a suckling pig that is constantly roasting and dripping with oil.
Like everyone else, he was full of piety. He carefully used a knife to cut off a small piece of skin-on pork from the roasted suckling pig, then dipped it in the most delicious fish sauce in the world and put it in his mouth to enjoy it.
Top-notch deliciousness. The next moment, he felt like a white bear sleeping in the vast ice field. He woke up when the first ray of spring breeze came, got out of the snow cave where he had been hiding for several months, and sat comfortably on the snow.
Rolling around...
At the door of the main room, Sister Tian was also half-leaning, leaning on the door lintel, looking at the sky with a blurred gaze, and there was a faint blush on her face. I don't know what beautiful scene she thought of, and her body was slightly
He was trembling in waves, muttering something in his mouth.
When Jiang Li put the soup in the pot and started to warm the wine, Old Man Wei finally woke up from his hallucination. He came to the door of the kitchen to see what Jiang Li had cooked up. When he saw
Jiang Li put his head very close to the pot, put his hands on his knees, and looked at the pot without moving, and couldn't help but make a sound.
He was wondering, looking at it like this, several dishes have been finished, why are you still busy? What is this busy about?
Jiang Li did not look back, but stretched out a hand to wave, beckoning Old Man Wei to come closer.
Old man Wei came to Jiang Li. Jiang Li didn't even look at him, but pointed at the bowl floating in the water, because a small bubble had begun to appear at the bottom of the pot. After the bubbles rose and burst, the force caused by it shook the bowl left and right.
The moving wine: "Look carefully, I will teach you a trick. Can you learn it this time? When you see a very small spiral mist hovering on the surface of the wine, it is the best time."
, at this time, pour the wine into the broth and simmer, which can bring out the sweet aroma of the meat to the maximum extent. This method can be used for all stewed animal protein ingredients. Don’t ask me the reason, I don’t know the reason.
, do you see? The surface of the wine is stirring, and a little bit of small steam droplets have begun to condense. When they accumulate to a certain extent, they will spiral up. This is the best time. If it is too early, the heat will not be enough, and if it is too late, it will be too old.
If you don't, this bowl of wine will be invalid."
(I’m so depressed. Wor actually made an error. I checked the spelling, but it suddenly closed and only half of it was restored. The life of the gray bird is miserable! Dear friends, where are the tickets?)