Generally speaking, there are two types of oil used for fried rice, lard and coriander oil for color.
Just like egg fried rice, you can use rapeseed oil to fry it to get that dazzling golden color.
But when Lin Chou took out the third oil, Wu Ke couldn't stand it anymore.
"Brother Chou, are you preparing fried rice..."
Lin Chou snorted.
The third kind of oil was collected when roasting hazel chicken. It's not much, no more than half a tael.
These orange-yellow chicken fats have a slight barbecue smell, and the smell is diffuse. Coupled with the fresh aroma of the chicken fat itself, it is conceivable that it is not only used for fried rice, but also for frying any vegetables.
Two words: fastidious.
But it may be difficult for people to imagine that Bazhen Fried Rice was not originally called "Bazhen", which sounds extremely luxurious. Not many people even know about this fried rice. It is only among some surviving tribes in northern China.
Only in more areas are they somewhat famous, but they are almost relegated to street food and do not enter the mainstream.
Lin Chou clapped his hands and suddenly said blankly,
"Ah... I actually forgot an important ingredient..."
Bazhen fried rice uses light and delicate ingredients. When it first appeared, it was cooked with dry seafood shipped from the south and mountain treasures collected from the north. But in fact, its taste is mainly to cater to the Jin and Manchu people.
So much so that Lin Chou himself subconsciously ignored some important seasonings.
——Bazhen fried rice is actually spicy!
And this spiciness is not the spiciness of chili peppers that is generally acceptable to modern people. The source of its spiciness is mugwort oil, which is almost completely out of the big stage of Chinese kitchens.
"Compendium of Materia Medica" records: "Cornus has a pungent and bitter taste. The native people (here "the native people" refer to Sichuan and Hubei areas) pick it in August, pound and filter the juice, add lime and stir it into a mixture. It is called mugwort oil, also known as mugwort oil.
Spicy rice oil has a spicy taste and is used in food."
Yes, moxa oil is indeed made from Cornus officinalis.
"Qimin Yaoshu" records: "Eat Cornus officinalis, plant it in February and March, it is suitable for the high and dry place of the embankment of the old city. When it blooms, it will be harvested. Hang it on the wall of the house, let it dry in the shade, and do not let it dry.
Smoked, smoked is bitter but not pungent, it can be used to remove the sunspots, and it is cheaper to use fish bream with meat sauce."
In China's thousands of years of history, Cornus officinalis has played a very important role in spicy food and is the main source of "spicy" in the six flavors.
However, because Cornus officinalis is mostly wild, it is difficult to pick, and the processing procedures are relatively complicated. After peppers were introduced to China from the Americas and gradually evolved from ornamental plants to used as condiments, Cornus officinalis gradually disappeared from people's sight.
The fragrance of Cornus officinalis is very special and strong, and both the leaves and fruits can be used as seasoning.
This thing is also called red thorn (onion). Its branches are covered with knobby and milky spikes. Even birds dare not perch on it, so it is called "birds don't step on it".
As soon as he heard that Lin Chou was going to find Cornus officinalis, Wu Ke felt uneasy and muttered - the last time Lin said this, Mr. Sikong almost died of depression due to the spicy mountain pepper oil. To this day,
I haven’t come out of the psychological shadow yet.
Cornus officinalis, the chili oil made with this name is definitely not a gentle one~
Brother, I dare to ask if you have ever heard a poem - Planting dogwood everywhere leaves one less person!!
Now that I’ve put this aside, you’re going to tell me if you’re panicked or not? I’m going to ask you if you’re scared?
"If I understand this correctly, this is simply the ancient version of death on the spot," Wu Ke couldn't help but think blankly for a moment, "Sanshu pepper oil is awesome, why is there no poem about it...
.To put it this way, Dogwood is still ruthless... He is a slut... No... Actually, what I want to say is... Wolf Fire..."
Red scallions are not rare at all, right? Mingguang has such a warm climate, right? The four seasons are like summer~!
It's most normal to have some dogwoods growing. There are no trees, grass or shrubs in Zushan. You can't think of it, but you can't see it.
Several people watched Lin Chou pick leaves and small green and red fruits from a certain red tree full of sharp thorns, put them in a wooden mortar and pestle them, and sprinkle some suspicious white powder in from time to time.
, I couldn’t help but panic in my heart——
Damn it, this is just fried rice, why should we panic?
After a while, Lin Chou came back happily, with a small bowl in his hand containing clear ointment with almost no color.
"Smell it, it's quite refreshing."
This is time-processed with a hot air box. It is definitely not as fragrant as the moxa oil produced by cold pressing and a lot of time, but it is enough for this time.
Wu Ke gritted his teeth and said with difficulty,
"Well, it is indeed very fragrant. It should... go well with Sanhe soup..."
Lin Chou was stunned for a moment and said suspiciously,
"It seems you have some ideas of your own about this moxa oil!"
Lin Chou smelled the smell of moxa oil very carefully.
"It seems like this taste... seems worth a try..."
"But the current mugwort oil is still too rough and crude. Maybe it can be refined someday..."
Wu Ke slapped his face.
Thinking of Mr. Sikong getting sick again one day due to hot flashes, he had to come here to drink Sanhe soup. After one sip, Lin Chou was pleasantly surprised to find that besides the mountain pepper oil, Lin Chou found a whole new flavor that completely tortured him.
"hiss..."
I'm afraid he, Wu Ke, really has one less person to insert dogwood.
Lin Chou obviously saw what Wu Ke was thinking, and his expression was very happy.
Heat the lard in a pan, then pour it out and add rapeseed oil to heat.
Rapeseed oil is good in every aspect, whether it's oil color or taste. The only drawback is that it smokes a lot and is choking.
Add the diced ham and stir-fry until it changes color, then add the dried shallots and green rice.
No matter what kind of fried rice, the word "fried" is definitely indispensable. If the heat is right, you can make a good pot of rice.
It's extremely complicated when it's done right, but it's very simple when it's stir-fried. As long as the rice starts to emit a burnt aroma, add the side dishes into the pot one after another according to the degree of maturity, and add a little seasoning at the end to ensure the crispiness of the vegetables.
Before taking it out of the pot, pour a little deer blood on it, and when the rice becomes steaming hot again, dry and fragrant, it's done.
Su Yourong: "Is it over?"
Lin Chou shook his head very diligently and very seriously.
He quickly took out a jar, which was filled with yellow old hen soup, with the faint skeleton of a hazel pheasant floating in it.
Touching the body of the jar, Lin Chou said to himself,
"Well, between seventy-five and eighty degrees, the time is just right."
Take a few small quail eggs and beat them up, add chicken oil and mugwort oil, stir and pour into the old hen soup. The bowl of egg liquid instantly turns into a golden brown, rich red sauce and gravy soup.
"Wow~"
Wu Ke thinks this trick is a bit powerful, and he can definitely learn it.
Lin Chou said,
"The final sauce of the famous dish Bazhen Deer Blood Cake is made from the broth made from those kinds of light dried seafood and the egg liquid made from the old hen soup. The principle is exactly the same."
Lin Chou found a few flat plates, spread a thin layer of the thickened soup on each plate, then filled the bowl with the fried rice, compacted it slightly and poured it upside down on the plate before removing the bowl.
"Yourong, please help me sprinkle some chopped green onion and chopped water celery on each plate of fried rice."
"Okay~"
The thick golden gravy, the deep purple-red fried rice, the crystal green green onion and water celery, everything on the plate is like the afterglow of the setting sun immersed in the golden clouds.
Well, this plate of fried rice next to the campfire suddenly looks a bit grand.
If the basic composition of this dish had not been taken into account, Wu Ke would have thrown off his cheeks and stuffed the dish with it, but it is filled with deer blood and mugwort oil...
"It's really embarrassing for me~"
The big-breasted sister conveniently snatched Wu Ke’s plate of fried rice.
"If you're in trouble, don't eat. Lord Blood God just doesn't have enough."
Wu Ke hurriedly grabbed back,
"Don't mention it, don't mention it. Just the smell of Gungun's singing will be fine. If the old man has enough to eat, how much rice will he have to cook?"
Gungun whined twice and shook his legs with disdain.
Wu Ke: "???"
What is it saying and why do I feel so despised.
Lin Chou said,
"Gungun means that he is nothing compared to the one hanging on it to worship the sky. He does not judge heroes by their size. He admires yingyingying very much."
Wu Ke scratched his head,
"Uh... how about... bring a bowl to Mr. Snow Dumpling too?"
Su Yourong nodded repeatedly,
"Yes, yes, yes, thanks to the snowman, I can make snowmen and play with Mr. Gungun these days!"
Lin Chou thought for a while,
"Forget it, Lao Zhao and Master Warlock are both at the front. The fried rice we have is not enough for internal distribution."
Several people suddenly stopped talking.
It's a bit scary to think about the rush of members present today. Countless big eaters seemed to have gathered at Yanhui Mountain without even realizing it.
Wu Ke: "Haha, eat, eat!"
The rice was stolen, and Wu Ke was quite courageous. Without raising his head or opening his eyes, he snorted and scooped the rice into his mouth.
"Eh...uh..."
Unexpectedly, the first thing that reached his tongue was not the taste of various spices, sauces or seafood, but deer blood.
Wu Ke didn't know how to describe the taste of deer blood. After searching for a long time, he thought that the taste of deer blood was actually very similar to the feeling of steamed pure chicken blood fried dry and crispy in a large iron pot, and mixed with deer heart meat.
It's similar, very fragrant and strong, but definitely not that wild and mean fishy smell.
Wu Ke licked his lips,
"This blood smells a bit fragrant. I never thought that deer blood tastes like this."
The rest of the people nodded.
Lin Chou disagreed,
"There's still some deer blood left in the basin, why don't you try what the deer blood tastes like?"
No face was spared for Wu Ke—the deer blood had gone through so many procedures, and very little of its original flavor was left.
If he hadn't added some raw deer blood to stir-fry at the end, Wu Ke might not be able to taste the taste of deer blood at all.
Wu Ke was still wondering what deer blood smelled like, but the overbearing aroma of dogwood and mugwort oil had already begun to take effect.
The corners of his mouth were a little numb, his lips were a little numb, but his tongue felt like a slight breeze, and his whole face began to heat up.
"Fuck...what kind of spicy taste is this...this is too weird..."
Wu Ke continued to chew. The special aroma of fragrant rice, fragrant deer blood and the fresh aroma of various seafood bloomed in his mouth at the same time. The colorful flavors that were integrated into one were like having a private party in his mouth, with a soft and meaty texture.
Crisp and the enthusiasm in it can contaminate everything.
Especially when the tip of your tongue touches the rice grains soaked in the thick soup at the bottom of the plate,
"Wow ah ah..."
Wu Ke's eyes were full of light, even brighter,
"That doesn't make sense!"
“This fried rice is so delicious that it has no friends!”
"Why doesn't it glow? Such a delicious egg fried rice should glow, okay! You need to add a special effect of exploding your shirt when you eat it*10086!"
Lin Chou looked at him faintly,
"Stop beeping, your expression is so exaggerated that it makes people and gods angry."
Su Yourong said with merciless contempt,
"Shihu didn't ask for your money, that's too fake!"
Wu Ke immediately lowered his head and ate silently, as if nothing happened just now.
In one second, a normal person can probably transfer rice from the bowl to his mouth, and if he moves quickly, he can even chew it.
As for Gungun, Lin Chou only heard a few "click, click, click" sounds, and Lord Gungun had already started dancing.
Twist left, twist right.
Twist right, twist left.
Tigers and tigers are born with majesty and majesty.
This is Master Gungun's royal way of expressing satisfaction with food, and it cannot be imitated even if you give others one million circulation points.
——Emmm, if you can still perform such soft movements with a huge body made of six spherical objects, why are you still thinking about that little one million?
The busty lady took off most of the rice on the plate in a few strokes, stretched out her hand, and muttered to Yourong,
"Hmm...please peel a clove of garlic for me. Thank you."
"oh..."
Busty sister quickly results in garlic cloves,
"Click~"
After taking a few more mouthfuls of rice, a thin stream of sweat immediately broke out on my forehead.
Lin Chou asked with a smile,
"How is it? Is it delicious?"
The busty sister nodded and said to her boss very sincerely,
“Boss, this is the most delicious thing you’ve ever made!”
Lin Chou: "..."
I'm not handsome, but I've cooked so many dishes! Are you praising me or scolding me?
Before Lin Chou had finished eating all the rice on his plate, his vision suddenly went dark and he couldn't see anything.
"???"
Let me tell you...this meal...won't have any damn side effects...
For a long time,
"Damn it, the screen is black?"
The system makes the subtitles flash,
"Hey, the energy reserve of this system is about to be exhausted. Technical errors are still within the understandable range. Please don't beep, host, thank you."
Lin Chou: "Fuck!"
Damn it, I'll fill it in for you first, pick it up and drive away, thank you.
"Hey, congratulations to the host for making the recognized dish Bazhen Fried Rice (uncompleted version)."
"This dish is an unfinished version due to limited basic ingredients. In addition, [Buryat Steamed Buns] has occupied the unfinished dish quota, so this dish will not be added to the system's additional attribute skills for the time being.
Skills: The jade is broken and the tiles are broken, the rabbit dies and the fox is sad.
Effect: unknown, unknown.”
"I hope that the host will continue to work hard and complete the preparation method of this dish with more reasonable raw materials recognized by the system. The system will not hesitate to reward you, so..."
System: "Damn it...Why is the screen black again..."
After the system shut down, Lin Chou almost fell to the ground.
Boss Lin cursed loudly regardless of his image,
"Am I pretty? Your screen is black from beginning to end...hiss...my head is so dizzy..."
The flashing subtitles produced by the dog beeping system are really exciting.
Lin Chou felt as if his brain was boiling, bubbling. (To be continued)