Chapter 456: Rely on the river and eat the river - Stir-fried young ginger
After a tiring day, I fell asleep with a lot of money. In the middle of the night, I was awakened by the continuous thunder and lightning. The smell of meat came out from the kitchen in bursts, forming a white cloud shape, covering the entire barracks, and the thunder and lightning rumbled.
There was a loud bang near the kitchen, and lightning flashed. Strangely, there was only thunder but no rain. This phenomenon lasted until the rooster crowed.
The soldiers lived a life of licking blood with the blade of a knife, and they valued this kind of difference. Especially Lieutenant Han, whose parents sent him here to be gilded, knew some of the Book of Changes, and the one he burned yesterday was a pig, a dragon, and so on.
Without arousing his imagination, he put in a few bamboo chips and said mysteriously to his fellow barracks: "What is boiling in the pot is a sacred object. It caused the nearby mountain spirits and water monsters to come and snatch it. I don't know why I didn't succeed. Chicken."
The sound of the sun is heard, and the spirits and monsters are dispersed by it."
The thunder and lightning came so strangely that his comrades believed his analysis. During the morning exercise, everyone in the barracks knew about it. During breakfast, Lieutenant Han discovered the bucket of Jiangshan placed in the middle of the barracks.
, walked around it again and again, looked at it again and again, and then whispered to his colleagues: "The thunder and lightning failed yesterday, maybe it was protected by this treasure."
Isn't this the ginger that everyone eats every day? How could it become a treasure? The colleague reached out curiously and wanted to take out the ginger piece and take a closer look. Captain Han shouted: "Don't move, lest it break the feng shui."
The colleague was startled and stopped immediately. Seeing Qian Duoduo greeting the guests, he quickly asked: "Is today's main course going to treat everyone to pig-pork dragon meat?"
When General Sheng heard this, he felt something was wrong and hurriedly said to him: "This is a turtle, not a dragon meat."
A creature has several names. If you say dragon, it will be a taboo. General Shi and General Sheng knew the powerful relationship, and secretly ordered the captains to tell the soldiers that no matter who asked, they would say mutton meat and those who dared to say dragon meat.
Two words, no mercy. After the soldiers received the order, they tacitly understood each other. Although the breakfast was silent, everyone was talking about it privately, with undercurrents surging, and they were looking forward to the next feast.
After nine hours of cooking, Qian Duoduo inserted his chopsticks into the meat and it was already stewed. This is an extremely precious ingredient and should not be wasted. Qian Duoduo ordered the fire to collect the juice.
Good food is not afraid of spending oil. I have a lot of money. I added a lot of vegetable oil to the other three large pots. I ordered the stoves Luo Bixiang and Ni Ren who came from Xianju to cook a stove with me. After cutting the potatoes into hob pieces,
Add oil and fry until slightly brown. Leave the base oil, add onions and sauté until fragrant. Add the pork belly that has reduced its juice. Add Chinese Huadiao, salt, Sichuan peppercorns, and chili peppers. Fry for about a quarter of an hour. Add water and starch to blend.
, stir-fry for a while, take out of the pan, and sprinkle with chopped green onion.
The main course is ready, but the pigs are too cold in nature. In addition, the meat yield is also low. After peeling off the skin and removing the meat, organs and bones, the weight of two pigs is just over a hundred pounds. It is not enough for nearly 2,000 people to share. The money is naturally not enough.
Many people asked for a small portion of fried young ginger to be eaten with it, using the hot nature of ginger to offset the cold nature of Pig Po Dragon.
The method of stir-frying young ginger is to cut the ginger and pork belly into small pieces, slowly simmer the fat in a cold pot over low heat to remove the oil, add the lean pork shreds and stir-fry, then add the ginger shreds and stir-fry evenly over high heat, and finally season. This dish
The key is to choose the materials. Ginger needs to be tender, so choose the part that has just grown and is fleshy white. If the ginger is too old, it will be full of fiber and taste very poor. The other thing is the heat to cook the fatty meat. If the time is short and the temperature is too low, the meat will be fat.
It’s not fragrant. If the oil temperature is too high, the fat will be burnt on the outside and raw on the inside. However, pork is very common and the stoves Luo Bixiang and Ni Ren cook a lot on weekdays, so the heat is quite well controlled. Finally, add Shaoxing rice wine and chili powder.
, salt, soy sauce to taste, add chopped green onion and serve.
"Breaking Time, Stir-fried Young Ginger"
Chop the pork belly into pieces and shred the October ginger. Boil the oil in a cold pan over low heat, stir-fry over high heat and stir evenly. What seasoning should be used?
Shaoxing Huadiao is used for flavoring, and Xianju soy sauce is used for color. The king of flavors is salt, and chili pepper is the dominant flavor. Add chopped green onion when it is out of the pot.
Finally, it was time for the main meal. The soldiers lined up and everyone was silent. Dragon meat was probably only served this time in their lives. After it was served, everyone murmured a few words silently.
Start using chopsticks. The taste of this meat is really strange, tender and chewy. Compared with some common meats, such as chicken or beef, its meat is firmer, tight and full of elasticity. Bite
When you take the first bite, you can feel the firmness of the meat, but then it begins to gradually release moisture, making you feel that your mouth is filled with delicious juice. This unique chewiness and moisture release make tasting it
The meat becomes a pleasure. In addition, the pork dragon meat also has a subtle seafood flavor. Although it has never seen the sea in its life, it lives in the water, which also injects some ocean elements into its meat. Therefore, in
When tasting, you may detect some subtle seafood notes, which add a surprising layer of flavor to the meat.
After taking two bites, there was a chill in the stomach that made people shiver. Qian Mucho ordered everyone to eat a few more bites of young ginger. The soldiers obeyed the order and stuffed a few chopsticks into their mouths. The warmth of the ginger defused the pig dragon.
The coldness in their stomachs disappeared. The soldiers started to take a second bite. After tasting it carefully, Colonel Han found that the meat of Zhu Polong was delicious and light. Compared with some other meats, its taste was relatively light.
, there is no overly strong smell or greasy feeling. It maintains its unique flavor. Instead, it brings a novel experience in texture and taste. Tasting its meat is definitely a fascinating taste adventure.
In this way, the stomachs of all the sergeants were cold and hot for a while, and the hot and cold alternated. It was as cold as eating ice in summer, and as hot as drinking soup in winter. It was very comfortable. The name of Mianzhu Polong is more reminiscent of wildness and mystery, and in
During the tasting process, it can indeed bring a unique taste adventure. Amidst the uneasiness and excitement, everyone ate a piece of pork dragon meat, even the soup was not left in a mouthful, and the bowls were cleaner than they had been washed.
.
General Shi Sheng was worried. After eating, he asked everyone in the kitchen: "Brothers, what did you eat just now?"
"To tell you what the general said, it's pork belly." The soldiers replied in unison.
"If you eat everything, it will turn into shit after digestion. You have to forget all about it. You can't mention it again in the future." General Shi ordered again and said: "Use all your strength to suck milk and feed it to me.
Run ten laps on the training ground.”
The soldiers agreed in unison. After arriving at the training ground, they ran around and around and felt that they were more energetic than usual. Could it be that the meat of the Pig Po Dragon was working in the body?
Qian Xiaowei's food was so delicious. He used to feel full as soon as he ate and didn't do much physical training. But now he trains every day and feels that he hasn't eaten enough. After breakfast, he thinks about lunch, and after lunch, he feels full.
Even though he was thinking about dinner, he was always hungry. The soldiers jokingly said: Since General Huotou came to Caishiji, two thousand soldiers have been complaining of hunger every day.