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

48. Cured bacon

The spicy sausages are already hung up, just waiting to dry for a few days before they can be smoked.In previous years, bacon, bacon, bacon, etc. were smoked with sausages. The sausages are already in place. Are the rest still far behind?At least bacon is on the way.

After lunch, Ji Pingan began to arrange the cured bacon. He likes to use the streaky pork ribs and the meat from the hind legs to make bacon.Stir-fried bacon tastes fatter, while the bacon on the hind legs tends to be thinner. The bacon is perfect whether it is cooked empty or used to stir-fry vegetables.

Yesterday He Lang had already cut the meat for bacon into long strips, and Ji Pingan put the meat in the grain hopper.At this moment, he was receiving the meat in the grain hopper into the bamboo basket. The meat was still the same as it was divided yesterday. It looked bloody and ugly but it was very fresh.

Xiaobai asked enthusiastically, "Do you need to wash the meat?"

The wild boar has a lot of hair. Even with the help of Xiaobai yesterday, there are still bits and pieces of pig hair left on some corners and corners.Now that there is plenty of time, he can clean the remaining pig hair and blood on it.

Unexpectedly, Ji Pingan refused him with a smile: "No need to wash. It's best not to wash the meat of marinated meat. If it is washed, it will be easily spoiled during marinating."

Xiaobai asked in surprise, "Is there such a thing?"

Ji Pingan nodded: "Yes. He Lang's sister-in-law hated him and washed the meat offal. All the bacon made by his sister-in-law that year was spoiled."

Xiaobai thought of that yin and yang woman, he nodded knowingly: "It's her..."

That's not surprising, Xiaobai knew by feeling that she couldn't cook anything delicious.

Ji Pingan picked up a basket of meat and carried it into the kitchen: "When grandma was alive, she said that there are dirty things in the unboiled water. When making marinated meat, even if you wash the meat, you have to drain the water completely after washing. .”

Xiaobai half understood: "Oh..."

Ji Pingan smiled and said: "Don't look at it now, these meats have to be marinated. After marinating, they have to be washed, and after cleaning, they have to be dried and fumigated... It's not a bad thing to wash."

In addition to cutting long strips of meat, Ji Ping'an also wanted to make some cured pig's face and pig's feet.The wild boar that Xiao Huang brought was very big, and he couldn't eat so much meat for the time being.It would be a pity if these scraps are not dealt with.

Moreover, he prefers to eat the leftovers of wax, and when he cooks hot pot in winter, he puts some, and the fragrance can waft for miles.

After placing the bamboo basket on the table, Ji Pingan looked at the wooden barrel beside him.I saw the wild boar's head and hooves in the bucket. The pig's head was huge with two fangs on it, but the pig's hooves were very thin.

The thickness of the wild boar's hooves looks extremely uneven. Seeing such hooves, it is hard to imagine that the wild boar's huge body is supported by such thin legs.

There are a lot of black and yellow fine hairs on the pig's head and feet. If you want to make bacon, you have to deal with these fine hairs first.

In the past, when the tandoor at home was not broken, Ji Pingan would raise the stove, and then take the pig's head and pig's foot to the stove and roast it carefully.After the pig hair is baked, it will be mushy. After scraping off the pig hair, it can be marinated normally.

It's just that the tandoor is broken now, and he doesn't want to make the stone house smell of burning.Ji Pingan was in a difficult situation. If he couldn't do it, he could only light a fire in the courtyard to deal with the pig hairs.

And the pig's head had to be split open. He only wanted the meat from the pig's face, not the bones inside.

When Ji Ping'an was struggling, Xiao Bai seemed to see through his distress.There was a flash of inspiration outside the kitchen, and after a while, Xiao Bai, who was tall and tall, walked in with Xiao Huang in his arms: "Let Xiao Huang help."

Ji Pingan covered his face helplessly: "Didn't I let you take a good rest? Why did you become a human again?"

Xiao Bai avoided this question with a smile, and said softly, "Xiao Huang can help you deal with the pig hair. Xiao Huang, let Ping An see your flame."

With He Lang present yesterday, Xiaobai didn't want to expose too much. Today, there are no outsiders around, so he can finally pull Xiaohuang out to do things.Wouldn't it be easy to deal with the big monster of the fire department?

As soon as the words fell, Xiao Huang opened his mouth, and a yellowish flame burst out of his mouth.The flame was one foot long, and looked at it carefully, it had no power.

But as soon as the flame came out, the temperature in the kitchen rose rapidly, and Ji Pingan faintly felt that his face was so painfully baked by the flame.

Xiao Bai gently patted Xiao Huang on the head: "It doesn't need to be so hot."

If this level of demon fire was sprayed out, the wild boars would be cremated, so why would they eat bacon?

Xiao Huang closed his mouth: "Oh."

As soon as the flame disappeared, the temperature in the kitchen dropped rapidly again.

Then he opened his mouth again, and this time the flames sprayed out of his mouth were yellow and orange, and the burning sensation disappeared.Xiao Huang was actually able to breathe fire while talking: "Is this okay?"

Xiaobai reached out and touched the flames sprayed out by Xiaohuang, and under Ji Pingan's stunned gaze, he nodded: "It's almost there."

Ji Pingan was stunned by the scene in front of him, it turned out that his little Huang could breathe fire!He has grown so big that he has never seen an animal that can breathe fire!Xiao Huang really opened his eyes!

Xiaobai is even more frightening, he can reach out to test the fire without changing his face!If it was Ji Pingan who did this, the skin on his hands would be burnt.

Ji Pingan looked at Xiao Bai with a strange expression, maybe he really underestimated Xiao Bai.Xiaobai has always been a thin little white cat in his heart, even if he has become Kong Wu's powerful man, Ji Pingan always feels that he is weak.

And Xiaobai had already shown him his strength with this hand, at least Ji Pingan didn't have the courage to stretch out his hand to test the temperature of the flame.

Seeing Ji Pingan stunned in the distance, Xiao Bai said softly, "Don't you want to deal with the pig's head and trotters?"

After the ordinary flame burns the pig hair on the pig skin, the pig hair will become scorched black, and the flame will leave black and yellow burn marks on the pig skin.Moreover, the hair on the pigskin is burnt, and the hair stubble will be left in the skin.

But as soon as Xiao Huang's flame came out, the hairs on the pig's skin started to burn with a bang.After a few breaths, the flame suddenly disappeared.The black and yellow pig hair turned into a layer of off-white powder, but there was not even a trace of burning on the pig skin.

Xiao Bai picked up the pig's head by its fangs, he shook it lightly, and a layer of dust fell on the pig's skin.The pigskin under the ashes is pink and white, which looks much better than it looked at first.

Xiaobai sighed: "I have to admit that the cleaning ability of the flame is extraordinary."

No matter what kind of filth is burned by the demon fire, it will be turned into fly ash, especially this is the unique phoenix demon fire in the world, this wild boar died well.

Ji Pingan looked at it with his pig's trotter in disbelief, and after reading it, he was silent for a while.The effect was really good, not only did it remove the excess hair, but it also burned away the blood on the skin. The pig's trotters looked cleaner than he had washed them with warm water three or four times.

Xiao Huang patted his little wings and rubbed against Ji Ping'an's leg: "Ping An, am I good?"

Ji Pingan bent down and touched Xiao Huang's head, and he seriously praised: "Amazing."

If I knew that Xiao Huang was so powerful, why did I keep Lang Zi and Xiao Bai busy all afternoon yesterday!

Xiaobai asked, "Is the pig's head just marinated like this? Is there any other process required?"

Ji Pingan was still checking the pig's trotters, and he subconsciously responded: "If you want to split the pig's head, you only need the meat on the pig's face, not the bones inside."

Xiaobai nodded: "I see."

As he said that, he carried the pig's head and went to the kitchen, his back was chic and neat.Ji Pingan only came back to his senses after putting down the pig's trotters, what did Xiao Bai know?

When he walked into the kitchen, he saw Xiao Bai was wiping a kitchen knife, and there were two lumps of things on the chopping board in front of him.

One ball is a complete pig's face. The pig's face is separated from the lower jaw. After it is spread out, it is all flesh and meat, which looks bigger than a chopping board!Ji Pingan had never seen such a perfectly cut pig's face.

There is also a pile of white pig skulls. The bones have been removed, and there is not even a trace of meat left on them. Dogs will cry when they see it.

Ji Pingan:! ! !

what happened?He just stood outside the kitchen for a while, what did Xiaobai do to the pig's head? !

Xiaobai asked warmly, "Is that so?"

Ji Pingan gave a thumbs up in full of conviction: "Amazing!"

After a pause, he glanced at Xiaobai and they rubbed their hands together: "Why don't you...help me deal with the leftover meat by the way?"

Green smoke billowed from the chimney, it was Ji Pingan frying pepper and salt to marinate bacon.Xiao Bai was burning a fire behind the stove, and the corners of his lips were slightly raised: "Is Ping An shocked? Have you recovered now?"

Ji Pingan unhurriedly stir-fried the pepper and salt in the pot, and the unique smell of salt and pepper wafted out: "Yeah. I was surprised at first, but now that I think about it, it's quite normal. After all, you and Xiao Huang are both spirit beasts, so I can't look at you with human eyes."

Xiaobai said softly: "Ping An, you can do it too."

Ji Pingan:? ? ?

Xiaobai said: "You can gather spiritual energy, if you want, I can teach you how to practice."

Ji Pingan looked at Xiaobai in astonishment. What Xiaobai meant was, can he also practice?

Xiaobai has been thinking about this question for a long time: "Didn't you say that your grandma is also a demon clan? Since you have the blood of the demon clan, you can still gather spiritual energy without anyone's guidance, so as long as you practice properly, you can practice. Ping An, do you want to try it?"

All along, Ji Pingan held up delicious food and asked Xiaobai if he wanted to try it. This was the first time Xiaobai asked Ji Pingan if he wanted to try it.

When Ji Pingan heard this suggestion, he felt unreal.Is he dreaming?

As an ordinary person, Ji Ping'an envied those monks who could fly into the sky and escape from the ground.When he was being bullied, he also imagined that if he could also cultivate, things would not be like this.It's just that he has no contacts and no skills, and those vain thoughts are no match for money.

Now Xiaobai actually asked him if he wanted to practice?For a moment, Ji Pingan had so many feelings in his heart that he didn't know what to say.

Xiao Bai said softly: "You don't need to answer now, you can think about it again. And... Has the salt been fried?"

Ji Pingan suddenly came to his senses, and there was blue smoke coming out of the pot, and the pepper and salt in the pot had turned from pure white to slightly yellow.Ji Pingan quickly filled the pepper and salt into the wooden basin: "Oh, it almost burned!"

The hot pepper salt exudes a unique pepper-numbing smell, and Xiaobai's sharp eyes see that in addition to peppercorns, there are a few grains of star anise mixed in the yellowish salt grains.

Xiaobai smiled and asked, "Is it all right to use these to marinate bacon?"

This is not the same as usual, you must know that Ji Pingan usually puts a lot of things when frying shredded pork, but this time there are only salt and two kinds of seasonings, Xiaobai is not used to it.

Ji Pingan brought the wooden basin to the side of the wooden table: "Other families in Qingshui Bay only use coarse salt to marinate the bacon. I added two kinds of spices to enhance the taste a little. The bacon does not need to be too fancy, it is essentially to use salt to make the meat It can be stored for a while."

Xiaobai understood: "Understood, this is the way to simplicity, right?"

49. Boil lard

Dao Jian or Jian Ji Pingan didn't know, he only knew that after the salt grains became warm, they could start rubbing salt on the meat.Take a pinch of salt and rub the salt grains around the meat.

A layer of finely divided salt grains quickly adhered to the wet meat, and the surface of the meat was slightly rough to the touch.It won't take long for these fine salts to be melted by the liquid inside the meat, and the blood in the meat will slowly precipitate out.

Ji Pingan put the salted meat one by one in the cleaned wooden basin and barrel. Based on his eyesight, he estimated that the bacon weighed eighty to ninety catties this time.If nothing else, the meat will be enough for them to eat until next spring.

After pressing the pork and trotters, Ji Pingan also took out two slaughtered ducks and rabbits from the grain hopper.It was given to him by He Lang before, and he only had time to cook the duck in sour soup once.At that time, he had just returned from buying meat in the town, so the ducks and rabbits were pressed on the bottom of the grain hopper.

Taking advantage of making bacon this time, Ji Pingan rubbed the rabbit and duck with salt and put them in the basin.

Ji Pingan said in a gentle voice: "Fresh meat has the taste of fresh meat, and salted meat has the taste of salted meat. Fresh meat is available in all seasons, but salted meat can only be tasted in winter. You will understand when you eat it. "

Xiaobai smiled and said: "It seems that Ping An likes to eat marinated meat very much."

After taking ducks, rabbits and the like out of the grain hopper, there is not much fresh meat left in the grain hopper.Ji Pingan tidied up the grain hopper, and found that there were still two pieces of suet and a piece of flower oil inside.

Now let’s talk about the difference between suet and flower oil.Suet is a layer of fat attached to the inner side of pork ribs. This layer of fat is as white as jade, and the two pieces of fat are as solid as wooden boards.The flower oil is a layer of fat wrapped around the outside of the pig's intestines. After the pig's intestines are pulled, the lower end of the fat is layered like the corolla of a cockscomb, so it has the reputation of flower oil.

If there is a lot of oil, it must be suet.Suet is basically a pack of oil. The oil boiled with suet has a clear color and a mellow taste. After boiling, there is basically no oil residue left.This kind of oil sells very well, and many people are willing to buy suet and boil it at home.

The fat of flower oil is not as good as that of suet, but after the flower oil is boiled, the oil residue is very delicious.When the oil residue is hot, the oil is crispy and crispy, and it is so delicious that you can't stop eating it.After it cools down, you can stew cabbage and make buns...

Ji Pingan hadn't eaten flower oil residue for several years. He took out flower oil: "It happens that the meat oil at home is finished, so let's make lard? The oil residue of flower oil is delicious, you and Xiao Huang will definitely eat it." like."

How could Xiaobai object, now Ji Pingan is full of anticipation for whatever delicious food he makes: "Okay, I'll light the fire."

The flower oil is close to the water, and it smells rather strong. Ji Ping'an washed it with warm water several times before he could wash off the blood on it.The cleaned flower oil is pinkish white, and there is a purple-red oblique organ like a pig's liver stuck on it.

Ji Pingan pointed at this organ and said with a smile: "I don't know what it's called. We call it shoulder-carrot liver here. Usually, when frying flower oil, we put it in and fry it together. It's very delicious!"

Ji Pingan cut the flower oil into palm-sized pieces, and the flower-shaped hem looked pretty.

Ji Pingan put the flower oil into the pot, and added water submerged in the flower oil.He added ginger slices, scallion knots and white wine to the pot: "Xiao Bai, it's time to start the fire."

As soon as he heard the word "burning fire", Xiao Huang immediately ran over with a potato in his arms: "Roasted potato~roasted potato~"

Seeing Xiao Huang insisting on roasting potatoes, Ji Pingan and Xiao Bai laughed so hard that their stomachs ached.Xiaobai took the potato under Xiaohuang's wings: "Aren't you from the fire department? Can't you bake it yourself?"

Xiao Huang actually answered this question seriously. He watched with wide eyes as Xiao Bai put the potato on the side of the stove: "The taste is different, the one baked in the stove is delicious."

Ji Pingan: ...

Turns out this guy already tried it himself?

After the water in the pot was boiled and simmered for a while, the clear water became cloudy.The boiled flower oil has not shrunk, but the color has changed from pink to off-white, looking soft and tender.

Ji Pingan picked up the flower oil from the pot, and washed the flower oil carefully with warm water.When the flower oil was put into the pot again, he added a small spoonful of water to the pot: "Xiao Bai, don't overheat."

Xiaobai nodded when he heard the words: "Okay."

After the water in the pot dries up, a shallow layer of grease appears on the bottom of the pot.Ji Pingan shoveled the fat in the pot, only to hear the creaking sound in the pot, and big bubbles popping out from time to time.

It didn't take long to cook, and the oil in the pot became more and more, and the flower oil gradually changed from off-white to transparent, and they were already a circle smaller than before.At this time, the flower oil is floating on the oil surface, and some of the edges can be seen to turn golden.

At this time, the big bubbles in the pot have disappeared, and the color of the fat has changed from cloudy white to clear golden.

The smell of boiled oil became more and more intense, and Xiao Huang came out from behind the stove.He has already shifted his attention from the potato to the oil residue in the pot: "This...looks delicious."

Ji Pingan touched Xiao Huang's head with a smile on his face: "Xiao Huang is really discerning, wait a little longer, you can eat it soon."

There is more and more oil seeping from the flower oil, and the clear oil does not have any strange smell.Ji Pingan took the jar that his family had been using to store meat oil, and he added a teaspoon of salt to the bottom of the jar.

He used a strainer to press it into the flower oil residue, and the boiled lard gathered on the top of the strainer through the gap of the strainer.At this time, as long as you scoop it with a copper spoon, you can harvest a spoonful of lard.

Ji Pingan took seven or eight spoonfuls of lard from the strainer in a row, and the fat in the pot was dropping at a speed visible to the naked eye.The oil residue that originally floated on the oil surface also accumulated together.At this time, stir-fry the flower oil residue lightly, so that there is no fear of too much oil and oil residue shaking.

When the flower oil residue is fried golden, the flower oil is ready.Ji Pingan took a clean Shau Kei and put it on the pot, he scooped up all the oil residue in the pot and put it on the Sha Kei.

The lard dripped out of the oil residue, and then slowly fell down the bottom of the Shau Kei.The less than half of the oil in the pot can no longer make waves after losing the oil residue.

The smell of meat in the kitchen reached its peak, and everyone was covered with an indelible smell of oily residue, and Xiao Huang's mouth was already drooling.

Ji Ping shook the Shau Kei with a smile, the oil residue in the Shau Kei collided and made a nice rustling sound.He put a plate on the bottom of the shaukei, and transferred the oil residue from the stove to the wooden table.

If you are in a hurry, you can't eat hot tofu, and you can't eat hot oil residue either.When Ji Pingan slowly poured all the excess fat from the pot into the jar, the temperature of the oil residue finally dropped slowly.

Ji Pingan pushed the oil jar to the corner of the stove: "Xiaobai and Xiaohuang, don't touch this oil jar, it's very hot."

No one paid any attention to him, Ji Pingan looked back in surprise, and saw Xiao Bai and Xiao Huang gathered around the wooden table.Xiaobai took a deep breath, his blue eyes were full of surprise: "It smells so good."

It is obviously a layer of fat on the outside of the intestines, why is it so fragrant after frying?

Ji Pingan smiled: "Eat it! But you have to eat less. If you eat too much, you may feel uncomfortable in your stomach." The oil residue is very oily, and if you eat too much, it may cause a catastrophe.

He Lang was greedy for oily residue when he was a child, and he collapsed in the end, Ji Pingan would not talk nonsense about this.

As soon as Ji Ping'an finished speaking, Xiao Huang went straight to the nearest ball of flower oil like lightning.The golden-yellow oil residue is round, with the outer layer rolled up, and the high temperature makes it slightly transparent.

Take a bite while it is hot, the outer layer is crispy, and there is still a little lean meat inside.The mouthful of the meat is fragrant, fragrant and crispy. Xiao Huang only took one bite, and his eyes lit up: "It smells so good!"

Ji Pingan picked up two pieces of pork shoulder from Shau Kei. Before frying, the pork shoulder was one inch long, but after frying, it shrunk to only half of its previous size.

Ji Pingan stuffed the two shoulder-carpet livers into Xiaobai and Xiaohuang's mouths respectively: "This is the best taste in the world."

If the flower oil dregs are so delicious that they fly off, then the fried pork shoulder liver will give people the feeling of playing among the clouds for three days and three nights after taking off.It has the aroma of fat and meat, and it is crispy on the outside but chewy on the inside.

No wonder Ji Ping'an has been thinking about this taste, it's really delicious!

Even if you don’t dip in sugar or salt, you can eat a big bowl of freshly boiled oil residue!

Ji Pingan also picked up a piece of oil residue and put it in his mouth, it was still a familiar taste, and the taste was still in his memory.His eyes were full of nostalgia: "The oil residue is really delicious."

Xiaobai looked at the boiled oil: "Are these the meat oils that are usually put in when cooking? Why are the colors different?"

When cooking, the meat oil that Ji Pingan scooped out was all white.The boiled fat is clear and looks like soybean oil.But its fragrance is much stronger than soybean oil.

Ji Pingan smiled and said, "It's still hot now, so it's still liquid. When it cools down, it will become what you usually see."

Xiaobai nodded while eating the oil residue: "I see. Human beings are too powerful."

The fat next to the pig intestines, something that even monsters would not eat, can be boiled by humans into seasoned fat and delicious oil residue.Is there anything in this world that humans cannot find or eat?

Ji Pingan stopped after eating two pieces: "I'm going to chop a cabbage, tonight we'll eat cabbage stewed with oil residue!"

Stewed cabbage with oil residue?It sounds delicious.Cabbage in winter is sweet, and it tastes delicious with a little salt.The oil residue is rich in fat, and when they collide with cabbage, this dish must be delicious!

The author has something to say:

The old cat likes flower oil residue the most, and when he was a child, he looked forward to cooking oil at home.I like to choose the kind of oil residue that is boiled crispy, and it tastes full of fragrance.Just don't eat too much, or you will have diarrhea.

There is also the shoulder-carpet liver in the oil residue. Is that thing called the spleen or the pancreas?Throw it in when cooking oil, it is really delicious.

The last time I watched the video, I saw a dish in the Northeast. What is it called Northeast Fried Three?It feels delicious. Although the calories are bursting at first glance, the cholesterol exceeds the standard, but it looks really delicious.