ps: The title of this chapter is not closely related to the content. The main reason is that when I was writing it, I suddenly thought of a famous folk dish in southern Zhejiang - Pickled Duxian: simple ingredients, only bacon and fresh spring bamboo shoots; simple method, only oil,
It’s colored by wine and a little soy sauce, but the taste is unforgettable!
When Huo Niao said this, Wahuang Xiushi quickly shut up. Huo Niao didn't say that he had really forgotten that when he first arrived in China, he loved the braised pig's feet. Since there is such a thing
There is a precedent, so it should be worth looking forward to, right?
So he watched Jiang Li direct Wei Jingang to dip the chopped chicken pieces into the boiling water until the color changed slightly, then washed away the foam on the surface of the chicken with clean water, and then directed Lin
Zhiyang smashed large pieces of ginger with the back of a knife. He also smashed a lot of garlic and cut a lot of bell peppers. These techniques are rarely seen on automatic cooking machines. Generally,
When the automatic cooking machine processes ginger, it usually scrapes, slices or shreds, or continues to cut into ginger rice. It is rare to shoot such a violent "bang, bang!"
Heat the pan with cold oil, throw in a few star anise and slowly fry over low heat until the star anise is fragrant and becomes a little brown, then take out the star anise and skim it off, change the heat to medium heat, increase the oil temperature a little more, and then throw in the chopped
Continue frying the ginger until the aroma comes out, then add the green onion and garlic and stir-fry until fragrant. Finally, add the chili pepper, stir it over slightly, and put the chicken pieces into the pot (you can also add Sichuan peppercorns and peppercorns at the same time as the chili pepper, if you have cinnamon
Leaves, also put one or two pieces at this time), stir-fry over high heat until the chicken completely changes color, pour wine (about half a bowl of rice wine for one chicken, if it is beer, just add a little more white wine
Absolutely not. Also the so-called cooking wine bought in the supermarket is absolutely not good. This kind of cooking wine is worse than adding rice wine! As for the reason, the story of the King of Food has already explained it in detail.), continue to stir-fry, let the wine and oil
Mix thoroughly. Add salt and stir-fry evenly, then cover the pot and simmer for half a minute (do not add water! This is very important!).
On the other side, Wei Jingang had already prepared his casserole, which was preheated directly on the fire. (The casserole must be preheated. If it is a cold casserole, it will have a fishy smell. Of course, this fishy smell
It’s not very heavy. People who don’t have a particularly sensitive taste will not be able to eat it.) After everything is done here, just move the chicken pieces to the casserole (at this time, you need to skim off the scallions inside, otherwise the scallions will be simmered for a long time)
There will be a sour smell. At the same time, if there are cinnamon leaves, you can also burn one or two pieces and throw them in), cover it. Use the smallest fire to maintain the temperature and let it simmer slowly. Just pass it in the middle.
Stir slightly for a few minutes so that the soup formed by the small amount of wine can fully coat each piece of chicken.[
Because it is a casserole, the water vapor dissipates very slowly and the heat is the lowest, so this braised chicken can almost lock all the flavor of the chicken into the meat. There is no such thing as chicken with soup, soup
It's very fresh, but the taste of the chicken is a bit lacking.
The moment the lid was opened, Wahuang Xiushi's nostrils twitched involuntarily, and his eyes were very bright. Well, this is not completely cooked yet, and the taste is so fragrant. It really does have that kind of flavor.
The taste of spring and early summer.
Jiang Li stewed about three chickens in a pot, and Wei Jingang and Lin Zhiyang stopped letting him do the rest. They called him Jiang Li. He was a master. How could he be fooled by such a cumbersome process?
, what about the problem of repetitive labor? Such mechanical repetitive work should be done by them. Jiang Li also knew that they actually just wanted to practice their skills, so he let them go. There is free labor, so if you don’t use it, it will be in vain.
Besides, there is basically no technical content in this braised chicken dish. The key is to use wine instead of soup. The flavor is completely locked in the chicken, and the low heat ensures that the meat will not be braised in firewood. Unless the person is a
Only those who don't know how to make egg fried rice and have never worked in the kitchen may mess up this dish.
Thinking of the group of children before, Jiang Li asked Tu Madeng and Tuhar to invite several leaders over. The things were limited, so only a few people had to enjoy them first. What Jiang Li wanted to do next was to watch.
Let’s see if we can help Xin Heizixing plant purple fungus first. If it works, we can then raise sheep. Many things in the Great Rift Valley may not be eaten by people in the future, but they can be harvested.
Come to feed the sheep.
In fact, it is not that there are no livestock on the New Black Planet, but there are no sheep. Instead, there is a rodent that is twice the size of the largest guinea pig on the earth. This animal has the same advantages as pigs.
, that is, the reproductive capacity is particularly strong, with more than a dozen babies being born at one time. Moreover, the maturity period of this animal, which is similar to nutria on earth, is shorter than that of pigs. It can grow up and breed the next generation in one year.
Of course, the shortcomings of fast-growing animals are also very obvious, and the meat quality is not beautiful. This is the same reason that pork on earth is not as delicious as mutton and beef. Similarly, pork that has been raised for one year is not as good as pork that has been raised for two or three years.
It’s delicious (here specifically refers to pigs raised for eating, not breeding). In the past, in the countryside, if rural people raised a pig for more than two years, they would mostly refuse to sell it and would kill it themselves.
, because the purchase price is the same, but the pork that has been cooked for a long time is much more delicious.
However, fast-growing also has the advantages of fast-growing, that is, the cost of breeding is low and the utilization rate of feed is very high. For example, it takes about 20 kilograms of feed to make a cow grow one kilogram of meat, but seven or eight kilograms of feed can make a cow grow one kilogram of meat.
Pigs grow one pound, but the animals fed by Heizi people can grow one pound of meat with four pounds of feed.
Of course, this is also related to the protein content in the feed. If it is all grass, then more feed will be needed. However, because the Heizi people have limited resources, the way they feed this animal they call a woodchuck is unexpectedly
It is very similar to the way ordinary people in rural China raise one or two pigs, that is, they are fed all the leftovers, so the protein content of their feed is naturally much higher than that of grass.
After everyone arrived, Feng Ling started to make the stir-fried lamb tripe she was going to make. There are two ways to stir-fry the lamb tripe. One is to simmer the lamb tripe until it becomes tender and then slice it and stir-fry it.
The method is very simple and there is no risk, but in the process of simmering the lamb tripe, a lot of the flavor is lost into the soup, and the taste of the lamb tripe itself is much worse.
The other kind requires very high requirements for eyesight and control of heat, and that is direct stir-frying. Lamb tripe, pork tripe, sheep intestines, pig intestines and chicken and duck have a special feature, that is, they are fried just now
When it's well cooked, it's crispy and smooth, but when the cooking time passes a little, it starts to become hard and tough. As the cooking time gets older, it becomes harder and harder, so hard that you can't chew it at all.
It's hard to chew. But as it continues to be cooked, it will slowly start to become rotten again, but at this time, many of the nutrients in it have also been lost.
There are two methods of direct stir-frying. One is relatively safer, that is to overheat the oil first, and use high-temperature oil to quickly fry the modified chrysanthemum knife belly slices (it only takes a few seconds).
When it's time to stir-fry, first mix the ingredients and stir-fry, then add the tripe slices and stir-fry twice, add some paste to thicken the gravy, and start the pot.
The other method, which is also the most difficult, is to first pour boiling water on the lamb tripe to make its surface slightly hardened for cutting, then cut it into paper-thin slices, and fry it over high heat, which will probably
It just takes a few turns.
During the entire stir-frying process, the operator's eyes cannot blink. He must stare at the pot with all his attention, paying attention to the color and shape changes of the tripe slices at all times. The hand holding the spatula is even more important.
It requires fast speed, steady force, even stir-frying, and no turning of the pot is allowed. Because during the tossing process, the tripe slices will become hard when exposed to the air and quickly cooled, and at the moment of tossing the pot, the pot will become empty.
The temperature rises rapidly, causing the belly piece that falls first to be exposed to too high a temperature and ages.
This process can be said to only take a few seconds. It requires a series of actions such as stir-frying, pouring sauce, thickening, pouring oil, etc. It needs to be done in one go and with a high degree of concentration, so it is very tiring.
In China, there are several restaurants that are very famous for their stir-fried tripe tips. They all require reservations in advance because the chef needs to recharge his batteries for this dish. This is a signature dish. If you are not careful, it may be overheated.
If not, or the heat is overdue and your signboard is damaged.
This is Feng Ling's specialty, and Jiang Li really doesn't know it, so he can only give Feng Ling a hand and help her mix the sauce. Since Feng Ling has received electrostimulation and strengthening in the "Tu" base,
After drinking Type 1 and Type 2 living water, she became more and more proficient in the stir-fry technique. Even Lin Zhiyang lamented that the stir-fries he had eaten by famous chefs from ancient and modern times were inferior to Feng Ling's stir-fries.
, or not as good as that.
"Aha, I finally saw a dish that even the captain doesn't know how to cook!" Ji Liaofei announced happily as if he had discovered a new world.
The result was that everyone rolled their eyes. Liu Gentian even looked at him with contempt, stretched out his little finger and waved it in front of Ji Liofei's eyes: "Didn't you say you are a business genius? Where is your Ji Liao Mining Group?"
Whose hands is it now? You boast that you are the best in the world in identifying mines. Can you guarantee that you can recognize all the mines?" This sentence choked Ji Liofei until he was speechless for a long time. If nothing else, Wei Wei
When he took out the casserole made from the Tianxing meteorite as if he was offering a treasure, he didn't realize that it was made from the Tianxing meteorite.
The most outstanding and important thing about stir-fried lamb tripe is its crispiness. As for the taste, there are no hard and fast requirements. You can eat it hot and sour, you can eat sweet and sour, and you can even fry it directly (so-called
White stir-fry is just the three simplest seasonings (oil, salt, and wine), just add a little salt and wine. Of course, it can also be paired with other ingredients, such as crispy asparagus, or winter bamboo shoots, or
Smooth and tender fresh mushrooms, etc., everything depends on personal preference.[
Soon, all the dishes were ready and everyone was here. The most valuable thing was the wine. This was the credit of Lao Chuan. He had set up rotations for some of the grains that had been stored for a long time in the warehouse.
I took it to make wine and said it couldn't be wasted. For someone as smart as Lao Chuan, the job of making wine is easy.
The invited Tu Andu and Tu Jing Se Hai were worried. Although they forced themselves to laugh and frequently clinked glasses with Firebird and the others, it was clear that they had not yet reached an agreement on whether to temporarily shelve their hatred of Se Heavenly People. (Unfinished)
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