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

25. Braised Pork with Preserved Vegetables

The dried plum vegetables were just made some time ago, and there are more dried plum vegetables made this year than in previous years.Ji Ping'an made two flavors of pickled vegetables and radish sprouts, but the appearance and taste were not much different after making them.

He took out two small handfuls of dried plum vegetables from the jar specially used for storing dried plum vegetables. Even though there were only two small handfuls, the amount of soaked vegetables was quite a lot.Ji Pingan put them in a wooden basin and soaked them in cold water.

Xiaobai leaned over to the wooden basin: "Ping An, when you made dumplings before, you soaked them in warm water."

Ji Pingan explained: "The last time I made dumplings was a bit rushed, and soaking them in warm water takes a long time. Don't be in a hurry today, you can soak them slowly."

The hot water in his house should be reserved for cleaning the pork belly, so it can save a little bit.

Ji Pingan cut the long strip of five flowers horizontally twice, and one piece of five flowers turned into three pieces of roughly the same size.After carefully removing the pig hairs left on the pigskin, Ji Pingan put them in a wooden basin and rinsed them with warm water.

The pork belly felt a bit greasy after it encountered hot water, and the three pieces of pork belly that had been cleaned were placed in the pot by Ji Pingan.After adding the ginger and scallion cooking wine, he added the water submerged in the pork belly to the pot.

The flame in the stove ignited slowly, and the firewood near the bottom had a lot of water, and when it burned, the smoke was relatively large.A burst of blue-black smoke gushed out of the stove, choking Ji Pingan to wave his hands again and again.

After a while, the smoke dissipated when the fire ignited, and Ji Pingan breathed a sigh of relief: "Master Stove is reminding me to prepare firewood."

Only then did Xiaobai think of what Ji Ping'an said before going up the mountain: "Ping'an, are you going to the mountain to chop wood today?"

Ji Pingan used the torch to set up the twigs in the stove: "Yes, let's go around the nearby hills first, and bring back any wood that can be brought back."

Xiaobai nodded, and he asked, "Can you take me up the mountain together?"

Fearing that Ji Ping'an would disagree, Xiaobai deliberately added: "I won't make trouble for you."

Xiaobai said so, how could Ji Pingan disagree, he smiled brightly: "Okay!"

The water in the pot boiled slowly, and there was a layer of froth floating on the surface of the water. After Ji Pingan removed the froth, he left the meat in the pot and continued to cook.

Xiaobai asked, "Ping An, don't you scoop up the meat?"

Ji Pingan discovered one thing, that is, after Xiaobai put on the clothes, he talked more!This is a good thing, it proves that Xiaobai is willing to talk to him.So he explained in a warm voice: "It takes the time to boil two cups of tea first, then pick it up, marinate it with seasonings, and fry it in the pan."

Xiaobai blinked: "It seems... very complicated."

Facts have proved that the process of braised meat with preserved vegetables is really complicated. Ji Ping'an said it was easy, but there are more processes in actual operation.After a stick of incense, Ji Pingan took the pork belly that was boiled white on all sides from the pot and put it on the chopping board.Then he picked up a few bamboo sticks and tied them densely on the pigskin.

The slightly soft pork skin is easy to pierce when it is hot, and the bamboo stick can pierce the pig skin easily.This step can only be done when the pork is still hot. If it is delayed for a long time, the skin of the pork will be cold, and the bamboo stick will be difficult to penetrate.

After piercing the pigskin, Ji Pingan took out the largest plate in their house, which was one foot in diameter and two inches deep.This was originally a plate for his family to put fruits and peanuts and melon seeds during the Chinese New Year, but now it has been requisitioned temporarily.

He poured half a bowl of soy sauce on the bottom of the bowl, and the rich soy sauce piled up shallowly on the bottom of the bowl, exuding a salty smell.Xiaobai started to ask again: "Ping An, did you make all these seasonings yourself?"

If Ji Ping'an really did it, how dexterous he must be, he can do anything!

Ji Pingan smiled: "How is it possible? Seasonings like soy sauce and vinegar are bought in Pingqiao Town, have you forgotten? Didn't we buy some vinegar when we went to Pingqiao Town last time?"

Xiaobai tilted his head: "Oh..."

I'm ashamed to say that when he first arrived at Ji Ping'an's house, he could be regarded as a man who didn't work hard and didn't distinguish between food and grain... Cat, of course, it's right that he's not working hard now.

Ji Pingan evenly wiped the three pieces of pork belly with the soy sauce at the bottom of the bowl, and then he put the pork skin down in the bowl.

Xiaobai looked at it for a while but didn't understand: "Didn't you say... it was going to be bombed?"

Ji Pingan smiled and said: "Don't worry, let the pork belly be colored first, and the color will look good when it is fried in a while!"

Xiaobai nodded thoughtfully: "So that's how it is!" You've learned a lot!

While waiting for the pork belly to be marinated, Ji Pingan was not idle either. He washed the dried prunes in cold water twice and picked them up.

The two handfuls of prunes he took were sun-dried radish husks, with a small radish head at the bottom.After wringing out the water on the dried plum vegetables, Ji Pingan cut off the radish head at the bottom with a knife, and then finely cut the dried plum vegetables into small pieces and placed them in a large bowl on the side.

At this time, the pork belly on the big plate was almost marinated, Ji Pingan put a few pairs of chopsticks on the plate, and then put the pork belly skin up.

At this time, the pork belly has been stained with soy sauce, and the thick soy sauce is slowly falling down along the edge of the meat.Three large pieces of meat lay across the chopsticks, looking extremely spectacular, Ji Pingan was busy pouring out the water that had cooked the meat just now.He muttered: "Langzi also likes meat with dried plums and vegetables, let him get the meat later."

Xiaobai muttered: "Is there anything He Lang doesn't like?"

According to his observation, every time He Lang came to Ji Ping'an's house, he would eat whatever he caught, even the yams cooked in the pot he thought were more delicious than those cooked at his own home.

Ji Pingan wiped the pot clean, poured soybean oil into the pot and said, "Yes, he doesn't eat bitter melon."

noob:……

Next came the most important process of frying the meat. After the oil in the pan was hot, Ji Pingan poked a piece of pork belly with his chopsticks, and he slid the pork skin down into the oil pan.

The oil in the pot was slightly covered by the pork skin, and the moment the meat was put into the pot, Ji Pingan quickly put the lid on the pot.I just heard the crackling in the pot, and the frying was very jubilant.

Ji Pingan held the long chopsticks in his hand and stood calmly by the side of the pot. Thin blue smoke came out from the edge of the pot lid, and accompanied by the occasional crackling sound in the pot, a scent of deep-fried meat slowly filled the air. the whole kitchen.

Xiaobai never jumps on the stove, and today he put on nice clothes, let alone getting his clothes dirty.He sat upright on the table and looked at Ji Pingan: "Ping An, you are amazing."

Ji Pingan didn't understand Xiaobai's meaning: "Huh? What's so powerful?"

Xiaobai said seriously: "You can tell how the meat is fried just by hearing the sound, it's amazing."

Ji Pingan chuckled, this is really a wonderful misunderstanding.Xiaobai actually felt that he was a master, and Ji Pingan felt that he had to explain: "Hey, I actually don't know what the fried meat looks like, I can only rely on my feeling."

As he spoke, he opened the lid of the pot a crack, and a puff of green smoke suddenly came out of the crack.A few drops of grease flew out together with the oil fume, and the golden oil flew through the gap and landed on the black stove, turning into round dots.

Ji Pingan quickly dodged the oil spots, he quickly poked the long chopsticks into the meat, picked out the meat for a look, and then quickly put it down: "It's not good yet."

The skin hadn't produced the bubbles he wanted, and it had to be fried for a while.

Xiaobai tilted his head and looked at Ji Pingan. As a cat, he shouldn't have too many expressions, but at this moment his eyes are narrowing happily.

How to describe this feeling?Ji Pingan has always given Xiaobai the feeling of an outsider when cooking, and it seems that there is no process that can stump him.However, such a powerful Pingan would be afraid of being scalded by splashing oil!

Careful peace is so cute!

The first piece of meat took a little longer to fry. Ji Pingan lifted the lid of the pot and looked at it three times, before picking up the meat and putting it aside for the last time.At this time, bubbles of various sizes had appeared on the skin of the meat.The meat has also changed from a simple sauce color to a beautiful brownish red, and the meat smells very fragrant at this time.

Xiaobai asked, "Is the meat ready to eat now?"

Ji Pingan was just putting the second piece of meat into the pot, he replied: "No, it needs to be steamed with prunes and dried vegetables for half an hour before it tastes good."

Xiaobai was speechless again: "This is really a laborious dish!"

Ji Pingan nodded: "Actually, it's okay. After the meat is cut up and dried plums are fried, it can be steamed. It won't take long. And the longer this dish is steamed, the tastier it will be!"

This is the second time Ji Pingan has said this, and Xiaobai is already looking forward to the delicacy of pickled pork with pickled vegetables.

When all three pieces of meat are fried, the main event has just begun.The seasoning of plum dried vegetables and braised pork is not just soy sauce!With the remaining soy sauce on the plate, Ji Pingan began to add seasonings to it.

The seasonings are very rich, including snow-white sugar, fine and pungent pepper, a small portion of five-spice powder that Ji Pingan grinds himself, and a small spoonful of rice wine.The sauce picked out is lighter in color than soy sauce, which feels very good.

Xiaobai was enlightened: "Do you want to spread these sauces on the meat, and then cover it with dried plums and steam it?"

Ji Pingan nodded: "Yes, that's almost what it means, but there are still a few changes to be made."

Speaking of which, he put the first piece of fried pork belly that had become warm and put it skin-side up on the chopping board. As I said before, this piece of meat is rectangular in shape, two inches wide and three inches long, and Ji Pingan cut the short That side was facing him, and then the horizontal knife evenly cut the meat into long slices one finger wide.

He didn't go all the way to the end, but left a little lean meat at the bottom, so that even though the skin on the top has become a neat piece, the meat still looks like a whole.

The pork belly has been marinated and oily, and the meat on all sides has turned a nice brown-red color, while the cut section is still white.When Ji Pingan used a small brush to evenly touch the sauce into the cracks of each piece of meat, the piece of meat looked delicious!

Ji Pingan took a deep breath: "Ah, it smells so good!"

Xiaobai also nodded beside him: "Yes, it smells so good!"

I really want to be able to eat it in my mouth now... But it's not enough, the process of pickling meat with preserved vegetables is only half done.

The author has something to say:

There is another dish that is similar to the first few steps of buckling pork with plum vegetables, except that the step of steaming buckle vegetables is changed to slicing and then braised.This dish is delicious, fat but not greasy, crispy and delicious, made into a salty and sweet taste, and it tastes great with rice in soup.

I don't know if you have eaten it, the old cat has not eaten it for many years.Hungry.