Needless to say, Lin Chou still prepared a variety of dumpling fillings to accommodate the unreasonable fanaticism of these guys - it was as if they hadn't eaten dumplings in several years.
Four kinds of wild vegetables, with water celery as the main flavor and cattail as the base, paired with a beautiful, two-to-one mixture of ground beef and wild boar meat, red and translucent green.
This is the dumpling filling strongly requested by the evolutionists. Boss Lin insists that wild boar and ground beef will be as hard as steel bullets when cooked. He wants to replace wild boar with mutton. This suggestion was ruthlessly and unanimously rejected.
Denied.
The classic leek, egg and shrimp filling, but Mr. Shan secretly poured half a bowl of abalone juice into it. Well, it is Lin Chou's hand-cooked stock. It is sticky and has a strong taste. I don't know if it will be filled with leek, egg and shrimp.
The freshness is covered up.
Veal stuffed with wild onions, half fat and half lean veal that is about 8 months old has the most beautiful texture and a pleasant fragrance.
There are more than a dozen kinds of fillings like this, all of which are cooked up by the guys among the Evolvers who think they are good at craftsmanship. It is worth mentioning that Boss Lin also made a kind of dumpling filling: diced eggplant and chicken fat filling.
emmmm...
In this regard, evolutionists have expressed:
What's that?
have no idea!
never seen it!
Lin Chou looked a little sad.
In fact, this filling is much more difficult than meat filling. Eggplant itself is common and its ability to absorb fat is quite amazing.
His method is to first wash and pickle the eggplants with salt water, squeeze out the water until they are semi-dry, then heat the chicken fat of colorful hazel chicken over water to keep the oil temperature between 90 and 100 degrees, and then put the pickled eggplants into
Slowly "fry" the cubes in chicken oil.
Compared with normal chicken fat, hazel chicken fat is slightly lighter, light yellow and almost colorless, and even the smell does not have the sticky and greasy smell of fat.
Only a small amount of chicken fat is needed. Fry for ten minutes until the fat is completely absorbed by the diced eggplant. Remove from the stove and let cool slightly. Add salt, five-spice powder, pepper, soy sauce, oil, green onion, ginger, etc. in batches.
Wait for simple seasoning.
Compared with normal seasoning, the amount of soy sauce consumed is slightly larger. When stirred until it becomes sticky, the aroma of eggplant and hazelnut fat seems to bloom suddenly and multiply.
When they were wrapped up into white fat men, they were plopped into the pot, uh, and then they expanded again...
The evolutionists all over the mountains and fields squatted on the hillside holding old bowls the size of their heads. It was quite spectacular. Everywhere on Yanhui Mountain was filled with the smell of mature vinegar and minced garlic that even the fragrant red beans had no time to purify.
“Gan, Lao Jin, what’s in that bowl of yours? Sesame sauce? Eat dumplings dipped in sesame sauce??”
"Oh, don't act surprised. Are you curious? What's wrong with dipping mutton stuffed dumplings in sesame sauce? Why don't you eat hot-boiled mutton dipped in sesame sauce? I also added chive flowers and fermented bean sprouts.
It’s so fragrant!”
"This vinegar is not good. Aged vinegar is far worse than balsamic vinegar~"
"Hey, last year someone dug out a whole glass jar of Zhenjiang Balsamic Vinegar from nowhere. It turned into a semi-dry paste. Later, it was auctioned off by Yishanfang at a high price."
"Tsk, tsk, even a chain fast food restaurant like Yishanfang is a waste of such a good thing."
"What does it have to do with you, bibi lai lai? Let's have a drink together. Dumpling wine and dumpling wine. The more you drink, the better~"
"Dry!"
Evolutionaries are mostly meat-free, but today the most popular food is leek and eggs. Huang Dashan is very proud of this.
"Did you see that everyone still has eyes? It's all thanks to the half bowl of abalone juice I put in, you know?"
Lin Chou’s nose is not a nose or eyes,
"You know, this mountain is really quiet without you."
He was still feeling sorry for that bowl of abalone juice. Making abalone juice was simply not making abalone juice, it was just boiling people.
The whole process is simmered over low heat, with some soup added and a few abalone added from time to time. Sometimes it even takes dozens of hours to get the finished product.
"Groups of them, all with heavy flavors!"
Boss Lin kept complaining, shouldn't the dumplings stuffed with leek and egg be light and light? Why did you put several kilograms of abalone juice in it?
"Oh, my dumplings are cooked too."
Nothing special, diced eggplant and chicken fat.
When you bite into a packet of hot oil, it bursts out instantly without being greasy. It fills your mouth with the fragrance of wheat, oil and diced eggplant, which is like a symphony in your mouth, jingle bell, jingle bell, which is particularly beautiful and emotional.
However, in the opinion of Huang Dashan and others, this stuff is a "vegetarian" stuffing with surprisingly little oil and water. The stuffing of veal, wild onions and wild boar is more substantial. One bite is full of meat, and there is oil in the meat.
The fragrance goes straight to the forehead.
"I'm done eating, let's do some work."
In fact, the thing Lin Chou was staring at in the vegetable garden before was eggplant. When he had nothing to do, he would often plant some strange things on the back mountain. Anyway, there are almost no seasons in this era. There are 365 days in a year.
The name is all summer, anything you plant can be harvested, and it can be harvested on any day.
This kind of long, tough little eggplant has a completely green skin and is crunchy and crunchy when chewed, which is particularly good.
Ever since he heard that Leng Han went to catch red-spotted flying fish, he began to think about what to use to make a dish with the flying fish, um, or make some dishes for Comrade A Leng with flavors she had never tasted before.
So Boss Lin thought of eggplant. The marinated flavor of eggplant actually goes well with ham and bacon. Leng Han will definitely like it.
The original meaning of 鲞 refers to cut open and dried fish, pickled and flaky dried fish. You can imagine how to make 鲞鲞.
The peak of Qie Kun's reputation can probably be understood as originating from Cao Dada, and Lin Chou would also like to refer to this for his approach.
According to repeated research by a group of people, it is believed that Solanaceae:
Aged vegetables are eggplant products that have been preserved for a certain period of time, rather than fresh or fried ones.
Dried vegetables, cured meat and other vegetables are dry and do not have any soup, stew, vegetable juice, etc.
It is salty, fragrant, chewy, and has various special flavors of "鲞".
I am used to eating it cold, which is neither hot food like stir-fry nor cold meat that can be cooked at any time. It takes a long time to taste delicious, such as glutinous rice, glutinous rice, preserved meat, etc.
"Fry, simmer, collect, mix and seal" can be said to be the "five-character mantra" of eggplant. There are many people who have tried to recreate this dish, and the method remains unchanged.
The ancients had two succinct sayings about the cooking of various dishes: those with flavor will be brought out, and those with tasteless food will be brought in.
Eggplant is a vegetable. It has a delicate fragrance, but not a strong taste. Eggplant is a seasonal dish and is not available all year round. If you want to eat eggplant in the season when eggplant is not available, you must create a dish that can not only maintain the fragrance of eggplant, but also be delicious.
It is a delicious eggplant-made delicacy that is rich in flavor, easy to preserve, and can last for a long time. Therefore, eggplant fish came out at the right time.
"You can make flowers out of an eggplant, it's true."
Huang Dashan said sarcastically.
Lin Chou's mind was buzzing,
"Wait, did I say what I just thought again?"
Master Shan nodded naturally,
"Aren't you always like this? Why do you seem to be quite surprised~"