The wild boar blood, which had been dead for some time, should have solidified a long time ago, but Zhao Youqian did not expect to use a hundred points to decompose the system, and what he got was a basin of hot, fresh red blood.
Zhao Youqian was originally thinking about making some pig blood, but then he thought of the pig-killing dish from Yaozhou Northeast cuisine.
No, the wild boar meat is so fresh, it would be a pity not to make this dish.
However, making blood sausage is not that simple. Zhao Youqian has always been prepared for sausage casings. After all, he occasionally makes sausages and other meat dishes, not to mention that this wild boar comes with a lot of large intestines.
But to get rid of the fishy smell in the pig blood, you have to make some spice powder. It is different from directly using ready-made spice powder for marinating salted pork. In order to make the aroma of the spices more intense, the taste can penetrate better. This The spice powder must be freshly fried and crushed.
While Hong Qigong continued to taste the jelly in the bowl, Xiao Li's face gradually turned red, not knowing whether it was because it was too spicy or because he tasted the alcohol in the fermented bean curd sauce.
Zhao Youqian opened the stove, not using a heavy weapon like a cannon, but a row of small stoves for cooking casseroles or hot things.
The ratio of sea salt to ordinary fine table salt is about one to two. It depends on the amount of pig blood. For example, today's pig blood is about ten kilograms, so today's salt will be 300 grams, and then the 300 grams of salt will be used according to the A ratio of one to two.
After adding the salt to the pot, stir-fry slowly over medium heat. This will add a bit of aroma to the salt, and also allow the spices to be fragrant faster when added to the pot.
In fact, there are many ways to make blood sausage. What Zhao Youqian makes is pure blood sausage. It is a delicacy when steamed or cooked in hot pot. In other areas, there are also methods of adding meat or animal fat. However, for this wild boar, each part is originally a delicacy. The fishy smell is so strong that it will be even more difficult to mix it together and make the next step of cooking.
Zhao Youqian didn't have much free time to process it, so he simply filled the blood sausage alone.
Stir for a few minutes, and some of the salt will turn a light yellow color. At this time, you can add the spices to be crushed.
Bay leaves, star anise, cinnamon, Sichuan peppercorns, pepper, if you have onion powder and ginger powder, you can also add some garlic powder at this time. Zhao Youqian has added them all here since they are available, but if it is powder, then add it in You need to stir-fry the other whole spices before putting them in, otherwise the powdered ones will become bitter after being stir-fried for a long time.
It kept frying until the whole Zhutian Restaurant was filled with fragrance. It seemed that even the blush on Xiao Li's face was dispelled by the aroma of spices. Only then did Zhao Youqian add these pieces of sea salt and spices to the wall-breaking machine to crush them.
This time, the purpose was to crush it as small as possible, so Zhao Youqian used the maximum power and basically ignored the movement of the wall breaker. Instead, he made a few tablespoons of soup stock, sprinkled some high-strength white wine in it, and then added some Dilute the concentration of the stock with water and lower the temperature. When the stock is about 50 degrees, put these things into the plate of wild boar blood and stir.
As soon as the half-hot soup was added to the pig's blood, the original bright red color immediately dimmed, but it did not solidify the pig's blood, but suppressed its original fishy smell.
The faint smell of high-strength liquor drifted out, making Xiao Li, who was already sober, have his eyes covered with a layer of mist again.
On the other hand, Hong Qigong enjoyed eating jelly very much. He had already finished two and a half bowls of the four bowls in front of him, and his appetite was slightly satisfied. Only then did he have time to notice something strange about Xiao Li's body.
He sniffed the air and noticed the smell of alcohol. Hong Qigong looked at Xiao Li in surprise.
"You're not the kind of person who gets drunk if you smell alcohol, are you?"
After eating a bowl of jelly, Xiao Li felt a little dizzy, but fortunately he was awake. He shook his head, quickly got some cold water and drank it, and then he recovered.
Upon hearing Hong Qigong's question, Zhao Youqian, who was pouring the spice powder and salt from the wall breaker into the pig's blood, raised his head.
"Pfft, I almost forgot, but there were two spoonfuls of sweet wine in the jelly and the fermented fermented bean curd sauce. At that time, when making fermented fermented fermented bean curd, white wine was added. Isn't it possible to get drunk like this?"
However, Xiao Li was much better now. After drinking some cold water, he no longer felt dizzy.
"It's okay, store manager and Senior Hong, I can still accept this kind of fermented and alcoholic food, but... according to Teacher Kai, you really can't drink alcohol, otherwise you will be in big trouble..."
Every time he drinks, he will go crazy and make a scene. When Xiao Li is drunk, even Metkai, who is already a jounin, must handle it carefully, so Xiao Li is strictly restricted and does not allow him to touch alcohol.
Hearing this, Zhao Youqian didn't care, but Hong Qigong started to have a little fun, but I'm afraid there is no chance today.
'There's always a chance...'
Hong Qigong snickered inwardly, and then he took the two bowls from Xiao Li's side to his side.
The good name is: to prevent him from getting drunk and then going crazy with alcohol.
Xiao Li was thinking about Hong Qigong's method of lucking out energy, so he didn't stop him. After all, Zhao Yougan would make pork-killing dishes later, so he didn't pay too much attention to it.
Seeing that the two diners in the restaurant were chatting and nothing happened, Zhao Youqian continued to handle the pig blood in his hands.
After putting the spice powder and salt in, Zhao Youqian noticed that the smell of pig blood still had a fishy smell, and knew it couldn't end like this.
He minced two more onions and celery, squeezed out the juice and added it to the pig's blood. At this time, the fishy smell in the pig's blood was finally completely eliminated, and he nodded with satisfaction.
“Finally we can enema the sausage!”
This step is not troublesome. Put the processed casings on the enema machine. Pour in the tasted pig blood with one hand, and slowly push the casings filled with pig blood forward with the other hand. Soon, I brought out a big plate of blood sausage.
Leaving some space and not filling the casings too full, Zhao Youqian tied each blood sausage in sections, then put it into a pot of warm water that had been prepared, heated it over medium heat and slowly boiled it until the water started to boil. When it boils and small bubbles appear, immediately turn down the heat and simmer slowly for about twenty minutes to half an hour.
The main purpose of this method is to slowly soak the blood inside to keep the pig blood in the blood sausage smooth and tender. In fact, there is no problem if it takes longer.
To judge whether the blood sausage is cooked, use a toothpick to prick the casing a little while in the middle of cooking. As long as there is no blood coming out after it is cooked, it is basically cooked.
However, in order to prevent parasites from being contained in the wild boar's blood, Zhao Youqian deliberately lengthened the cooking time and simmered it for more than 40 minutes on low heat, while also making other parts of the pig-killing dish.
You must know that although the name of this dish seems crude, the details and skills in it are really unexpected. For example, if the blood sausage is not cooked well, your mouth will be full of fishy smell instead of the tenderness of fresh pig blood. Fresh and fragrant.
It could have been made directly with stock, but Zhao Youqian firmly believed in the synchronicity of the ingredients, so he directly took the backbone and keel of the wild boar to make the soup first. Only then did he realize that the wild boar was different from the ingredients that Xiao Li had brought before. What's the difference...