The live broadcast life of Lao Linzi in Northeast China

Chapter 115 Let's Eat!
The second aunt kept stirring until the crackling sound in the pot became smaller and smaller, and the domestic pork suet also slowly floated up. A strong aroma of fat filled the whole kitchen in an instant. go outside.

The second aunt just put the chopped green onions and two spoonfuls of salt into the pot. Of course, this step is also a crucial step in refining the oil. It cannot be ignored. Putting them into the refined lard will make it more fragrant and tender.

Edible salt can not only relieve greasiness, but also prevent lard from going bad, and the addition of green onions can enhance the aroma of lard, so the refined lard will naturally be particularly good.

In fact, in the village, such work of refining lard or stewing butchered vegetables is almost always done by the elderly at home.

Because such dishes are very particular about basic skills, if one step is not done correctly, the taste will be much worse. Even the second aunt, who is in her 50s, actually started to make these things only in recent years.

I saw that the second aunt was not in a hurry to fill out the lard, but took the blood sausage that was made earlier to the cutting board and cut it open.

Because the temperature of the lard is too high now, we have to wait until the temperature of the lard cools down, then remove the oil residue and put it in a bowl, then pour the oil into the jar prepared in advance, and keep it sealed .

The suet produced in this way will be stored for a longer period of time, and this can of lard will be enough to eat until this time next year.

"Sure enough, the oil coming out like this is crystal clear..."

"It's true that there are no more oil residues. It seems that I really did something wrong."

"Innocence, I thought it was wrong to let the water go, so I'm sorry, I'm sorry."

"It turns out that this lard is actually made in this way."

"A kind reminder, although lard is delicious, don't eat too much! It's a high-fat thing!"

After cutting the blood sausage and waiting for a while, the temperature of the oil in the pot also slowly dropped.

The second aunt put the oil in a jar beside her, and then put in some soybean oil again to boil.

At this time, it was the second aunt who started to cook pig dishes officially.

Li Yuan: "Everyone is optimistic, the pig-killing dish is about to start."

Studio.

"After waiting for so long, it turns out that I just started making pig-killing dishes."

"I thought it was over, but I didn't expect it was just the beginning."

"Oh my god, I think the dishes that the anchor showed us are getting more and more troublesome. It's been almost two hours, and it's just started."

"The anchor also said that this is a home-cooked dish, liar! How is it home-cooked?"

"If you go back upstairs, the time will be longer..."

This time, the second aunt did not clean the pot, but just cleaned out the oil residue inside, and then put some soybean oil in it.

In this way, there is a mixture of lard and soybean oil in the pot. The dishes made in this way are not only fragrant, but also not greasy.

Heat up the mixed oil, add sliced ​​ginger and scallion and fry until fragrant, then pour in the shredded sauerkraut that has been washed twice, stir-fry first, and then add some of the milky white soup that boiled pork bones before.

Put the pork belly and pork bones together. After boiling, skim off the floating foam on the top, and then add an appropriate amount of refined salt, pepper, cooking wine, soy sauce, and chicken essence to taste.

After it was done, the second aunt then covered the pot and let the vegetables in the pot boil by themselves.

The audience in the live broadcast room saw this scene and hurriedly reminded them.

"Wait a minute, I forgot to put the blood sausage!"

"Blood sausage!"

"Anchor, blood sausage..."

"Why didn't you let the blood sausage go?"

Li Yuan couldn't help but smiled and said: "The blood sausage should be cooked until it is almost cooked, otherwise it will be old after cooking for too long, and the tender taste will be more delicious."

Everyone will understand after hearing Li Yuan's explanation.

At this time, it was already past 12 o'clock in the noon, and the blood sausage that had been made before had been steamed in the pot for a while, and it was waiting for the pot to boil.

In the room, the bowls, chopsticks and plates of the three tables have been set up at this time, and on each table, a large bowl of garlic sauce can be said to be the standard dish for killing pigs.

Everyone was busy, chatting and chatting.

The children were running and making noise in the yard, their faces were flushed, and the whole yard was steaming, but they didn't feel the slightest chill.

In fact, in the countryside, the taste of killing pigs is similar to that of Chinese New Year.

As long as you surround that pot of pig-killing dishes, how many people are so sophisticated and the customs of the world will come out

However, although the slaughter of pigs is lively, there are gradually fewer people raising pigs, and more people who don't know how to cook pig-killing dishes.

So in such a big environment, relatively speaking, it is natural not to cook butchered vegetables in the traditional way.

But... If you want to eat authentic pig-killing dishes, of course you have to come to the countryside and let those grandparents who can cook big pots cook them.

Only in this way can one realize what a large piece of bloody neck is.

Li Yuan looked at the dishes that were gradually coming out of the pan at this time, the fat and oily ones, the thin and refreshing, delicious original ecological dishes... and the chewy and delicious pork blood sausages, with garlic juice or chive flower chili sauce, Then sip a few sips of white dry wine, it will be even more delicious.

Only those who have eaten it once know what it means to be greedy and never forget.

The air is filled with the aroma of various dishes.

There are already several plates of dishes on the table at this time.

A neat dish of white meat with garlic paste: cooked the large and tender pork, cut into large slices, and prepared garlic sauce to eat on the side, so as to relieve the greasy and enhance the flavor, the taste is naturally the most authentic and delicious.

A heart-protecting meat with garlic: This is also Li Yuan's favorite dish. It is the part of the pork between the heart and the liver. It has a chewy texture. It is also good to eat with garlic sauce.

A piece of chai-bone meat: pure lean meat cut from big bones, also known as deboned meat in Northeast China, that is, torn apart by hand, because the deboned meat removed in this way is separated according to the texture of the bone and meat, and the pork is retained Organization, can not help but look good, taste better.

The dipping sauce for boneless meat is usually prepared with soy sauce, vinegar, chili oil, garlic paste, mustard, fermented bean curd, sesame paste, etc. Naturally, the taste is quite good when eaten alone.

There is another dish, which is to break the liver by hand: the old people say that if the pork liver is stained with iron, it will spoil the taste, so the cooked pork liver cannot be used with a knife, so it is simply broken into pieces. When eating this dish, it makes people find a rough feeling of the northeast man.

Of course, when it comes to killing pigs, wine is naturally inseparable.

And drinking... there must be a plate of peanuts and small salted fish!

The crispy browned small salted fish is spread on the red sprinkled salted peanuts. One bite of salted fish, one bite of peanuts, and a sip of wine.

That feeling is so cool...

There are also dried cucumbers, dried tofu, green onions and miso for the relief.

On the other side, there are sweet and sour appetizers mixed with shredded carrots, which are placed on the table one after another, causing many people to salivate.

(End of this chapter)