The peace of the Three Realms depends on me [Food]

23. Homemade Pork Liver

A circle of bright yellow flames burst out from the large iron pot, and the smell of fat sausage exploded with the aroma of wine.Ji Pingan was satisfied now, he was not in a hurry when he saw the flames, but poured the seasoned side dishes that had been prepared in the plate into the pot.

The side dishes used for seasoning are not garlic and chili peppers, but thinly shredded ginger and small shallots, with a few crushed garlic inside.It didn't feel much when I cut it, but after cutting it, there was a small bowl.

As soon as the side dishes were put into the pot, they quickly mixed into the fat sausage camp.The alcohol in the liquor was evaporated, and the bright yellow flame quickly extinguished.

Ji Pingan unhurriedly added soy sauce and salt into the pot, and after a few scoops of stir-frying, the side dishes were stained with soy sauce and sticky, and fell in love with the fat intestines.

After stimulating the aroma of minced ginger and minced garlic, you can add garlic and chili flakes. The iron pot in the country is large and deep, and the fire at the bottom of the pot is burning.The black iron pot exudes amazing heat, and the vegetables are cooked within a short while.

After Ji Pingan poured the garlic leaves on the chopping board into the pot and stir-fried them a few times, the stir-fried fat intestines were ready to be cooked!

He Lang had long been standing by the stove with Ji's big plate in his hand, and he urged Ji Pingan: "Quick, quick!"

Ji Pingan took the plate dumbfounded: "Didn't you eat it just now?"

He Lang is not a bit thick-skinned, he said solemnly: "The taste of marinated fat sausage and stir-fried fat sausage are different!"

The bite-sized fat intestines were slightly curled, and they were oily and trembling slightly with He Lang's movements.The cyan, white and red vegetables in the middle of the fat intestines poke their heads, and the tempting aroma keeps rushing to the middle of the nose, making the gluttons in the stomach eager to move.

As soon as He Lang put the big plate on the table, he touched the chopstick cage on one side, and he took out two pairs of chopsticks.After placing a pair of chopsticks by the bowl, he couldn't wait to pick up a piece of fat sausage and throw it into his mouth.

As He Lang said, the taste of stir-fried fatty intestines is different from that of stewed fatty intestines.The stewed fat sausage is cold, Ji Pingan stewed it for a long time, and the fat sausage tasted rather rotten.However, stir-frying will force out the fat in the fat intestines. Some parts of the fat intestines become thinner and chewy, while the parts that still have fat inside are softer.

There are a few garlic leaves in the fatty sausage with chopsticks held by He Lang. The emerald green garlic leaves have just broken off, and the garlic is very fragrant in his mouth.

With the sauce and side dishes, the fat sausages are revitalized, and they are endowed with a new taste and dance flexibly between the mouth and tongue.It is soft and waxy, strong and mellow, and the mouth is full of fat and fragrance after one bite.

This smell is really fascinating, and I can't stop at all.

Seeing He Lang eating so happily, Ji Ping'an didn't feel anything, and Xiao Bai felt uncomfortable: "Ping'an hasn't eaten yet."

Yes, Ping An has worked so hard to take care of the fat intestines and cook. He has not eaten until now. Why does He Lang eat so happily? !

He Lang wiped his mouth and put down his chopsticks: "I'll have a taste first, and we'll eat together later."

Xiaobai once again looked at the Fat Intestine Mountain in the bowl, is this called tasting?He Lang once again dug a hole in the mountain of fat intestines in his heart.

Ji Pingan said softly: "It's okay, don't wait for me, there is still a pork liver, just fry it."

The previously pickled pork liver had been cleaned by Ji Pingan. At this time, he added half a bowl of flour and a little salt to it and was stirring it.The dirt in the pork liver was absorbed by the flour, and the flour was dyed a light pink.

After just stirring it for a while, and then washing it with clean water, most of the blood color of the purple-red pig liver has faded, and the area around the knife edge even began to turn slightly white.The sticky pork liver looked much refreshed, and only smelled a faint smell of blood.

Just when He Lang thought that the pork liver could be treated like this, Ji Pingan picked up the seasoning again.This time he wants to lock the moisture in the pork liver to make the taste of the pork liver more tender and delicious.I saw him adding pepper, soy sauce and shredded ginger to the bowl.

After a little stirring, it's the starch's turn.

It is said to be starch, but it looks like white stones. This is potato flour made some time ago.Ji Ping'an is a diligent person, as long as there is arable land around him, he will plant hungry crops such as pumpkins and yams.

This year's sweet potato and pumpkin have produced a lot, and the uneaten pumpkin can be fed to the chickens, and the excess sweet potato is made into sweet potato powder by him.Making potato flour is a big project. In the first half month before picking up Xiaobai, he had been busy making his potato flour.

The precipitated potato flour is in large pieces when it is taken out of the pot. After drying, it can be broken into small pieces according to your own needs.The fine yam powder particles will become a powder when pinched lightly. It doesn't matter if it can't be pinched, as long as it meets water, it will melt.

Sometimes when he is too lazy to cook, Ji Pingan will take a small bowl and melt it in cold water.After boiling and cooling, the potato flour will condense into powder lumps, which is a delicious side dish after being cut and fried with oil.

Fortunately, his yam flour didn't suffer when the house collapsed, otherwise his hard work for half a year would have been turned into fly ash.

Throw a small handful of yam flour on the pork liver and stir for a while, the surface of the pork liver slices is covered with a layer of milky white yam flour.The pork liver wrapped in yam powder will be more fresh and tender. After cooking, there will be a thin layer of gravy, and the pork liver will look good.

After coating the potato flour, Ji Pingan added a spoonful of soybean oil to the bowl.This is the final process of frying the pork liver. With this layer of oil, the moisture in the pork liver will not be easily lost, and it will taste more tender and smooth.

He Lang muttered: "It's too complicated..."

Forget it, he is not ready to learn.If he is greedy for pork liver in the future, at worst he will bring the pork liver to find peace.

He Lang sat behind the stove again, he stuffed a handful of twigs into the hearth, and after waiting for a while, the flames ignited.He Lang probed and said, "Peace, it's on fire!"

Ji Pingan responded: "Here we come!" He said and brought all the pork liver and side dishes to the side of the pot.

He poured a little more oil into the pot than usual for cooking. The color of the golden soybean oil was lost when it was put into the iron pot, but the aroma of the soybean oil was obvious.When the oil heats up, as long as it does not touch the water, it will be very calm. When the oil surface emits a little green smoke, the pork liver can be put into the pot.

Ji Pingan quickly slid the pork livers into the pot, and after a sound of 'stab—', white smoke rose from the pot, and the pig livers that met the hot oil turned off-white in an instant, and the hot oil faded away the stains on them. The color of blood made them change from soft and tender to crisp and tender.

After stirring for a while, all the pork livers in the pot changed color. Ji Pingan quickly transferred them from the pot to a plate.The pork liver is only cooked on the outside, and there are traces of bright red through the outside.

This is the secret of the tenderness of the pork liver. If you keep them in the pot, the overheated pork liver will become old and sticky, and it will not be able to bite at all.

With the oil at the bottom of the pan, he poured the garlic into the pan and started frying it.After the garlic became soft, he poured the pork liver and garlic leaves into the pot together.At this time, add a little soy sauce, add a little salt, and add a little rice vinegar, stir fry evenly, and the pork liver is ready!

It only took half a stick of incense from Ji Pingan to pour the soybean oil to the pork liver, and a quick-handed home-cooked pork liver with delicious color and fragrance was just like this!

The pork liver slices are large and thin, and they are soft and tender after being cooked in hot oil and then re-cooked again.After a series of complex deodorization and pickling steps, they can't taste the smell at all.The thin gravy wrapped around the liver slices engulfed the taste of more seasonings, and the slightly sauce-colored pork liver was hot and fragrant, which aroused the appetite of the people in the kitchen.

At this time, the rice in the cauldron is also ripe, and the aroma of the rice and meat is mixed together. Ji Pingan lifted the lid of the pot: "Let's cook!"

There are three big dishes on the small wooden table in the kitchen, one is home-cooked pork liver that is crispy and tender, the other is plump and soft sausage, and the third is crispy and sweet radish wrapped in spicy sauce.

Ji Ping'an and He Lang held the bowls and ate big pieces. Of course, they didn't forget the little animals at home.Huzi's bowl has already been filled with hot oil soup and bibimbap, and Xiaobai's treatment is even higher - he has his own special place!

Xiaobai prefers the taste of pork liver even more. The food he never liked has become so tender after being cooked by Ji Pingan. This taste is no worse than the spirit beasts he usually eats!

Xiaobai sighed while eating, Ji Pingan has a pair of skillful hands that can turn decay into magic!

He couldn't help but looked up at Ji Pingan, Ji Pingan's eating movements were also very elegant, especially with He Lang as a comparison by his side.Just as he was looking at Ji Pingan, he saw Ji Pingan put two slices of pork liver with shredded ginger and garlic sprouts removed in his bowl.

He Lang was unhappy: "Hey, Ping An, you don't care so much about a cat!"

It’s okay to prepare a special bowl for the cat, and give it food!Country cats have never been so pampered!

Ji Pingan smiled: "Xiaobai has a small appetite and is injured again, so he should eat more."

He Lang snorted twice: "Just get used to it. When it leaves, don't come to me crying."

noob:……

He won't go!

He had already made a decision two days ago, when he recovered physically, he wanted to stay here with Ji Pingan.Anyway, the lifespan of a mortal is not long, and his soul will return to his body after a few decades.

Ji Pingan helped him once, and he stayed with him for the rest of his life.

After figuring it out, Xiaobai said to Ji Ping'an seriously: "Ping'an, I won't leave. I won't leave when I recover from my injury."

Before Ji Pingan said anything, He Lang sighed: "I thought that you would be enough to live here for a few months, but you actually plan to live here for the rest of your life!"

Ji Pingan couldn't figure it out, why did He Lang dislike Xiaobai?Ji Pingan said slowly: "He is so small, how much can he eat?"

He Lang quickly put the rice in the bowl into his mouth: "It can't eat much now, but it won't be so when it grows up. What if you eat it?"

Xiaobai and Ji Pingan rolled their eyes at He Lang in unison, look, is this a human language?

Xiaobai looked at Ji Pingan seriously and assured him, "Ping An, I don't eat people."

Ji Pingan smiled softly, and he took another pork liver with chopsticks for Xiaobai: "Don't listen to Langzi's nonsense, how can Xiaobai eat people? Come on, eat more meat, you can recover faster from your injuries by eating more! "

The author has something to say:

A few months later, Xiaobai became the Demon Emperor Wumo.

He Lang was heartbroken: What did I say!Ping An was so eaten up by him that he couldn't even get out of bed!

Who ordered the pickled pork with pickled vegetables?Arrange it tomorrow.