The Most Dazzling National Style of Comprehension

【49】

The whole day of New Year's Eve is busy.

The first thing to do is to buckle the meat, which is an indispensable dish on the New Year's Eve dinner in Guanjiang Village.To make braised pork is the same as braised pork, the best pork belly should be used, preferably two fat and three lean pork belly.If you don't have pork belly, you can use half-fat lean or whole lean meat.Cut the pork into cubes of about [-] to [-] centimeters, turn on the fire, set up a pot, boil the water in the pot, put the pork in the pot and scald it until cooked. The locals in Guanjiang Village call this practice "Liao".

After the pork is cooked, it should be set aside to dry the water, the drier the better.While the pork is drying, the taro should be prepared.The betel nut taro produced in Lipu is the best taro for braised meat. If there is no betel nut taro in Lipu, home-grown betel nut taro can also be used, but you must not use taro like green seedling taro, because it is not glutinous enough, and it will be soft after steaming. Yes, not fragrant at all.

Wash and peel the betel nut taro, and cut into half-moon-shaped long pieces.Put the pot on the stove, pour the tea oil in the pot, and heat the tea oil until it is boiling hot.Then fry the taro slices in the oil pan.Stir constantly during the frying process to prevent the taro from being overcooked and burnt.The degree of frying is best when the taro slices swell in the middle. At that time, pick up the taro slices and put them on a dustpan made of bamboo slices to dry the fat and lower the temperature.

At this time, the taro slices are ready to eat. The skin has a deep-fried aroma, while the inside has the unique glutinous flour of betel nut taro.

"Delicious!" Ying Feichi squatted by the dustpan and bit the crispy taro slices into crispy bites. "It's already delicious! No need to continue!"

"Not yet." Zhou Man was wearing an apron and holding an iron hook, "Just wait."

Hook the dried pork with an iron hook and fry it in an oil pan.You need to be more careful when frying pork than taro, because the pork should not be overcooked at all.In the middle, iron hooks have to be turned many times, which requires a lot of arm strength.

When the pork is fried to brown, it can be taken out of the pan and placed on a dustpan to dry for later use.At this time, it is time to prepare the seasoning and utensils.To make buckwheat, you need a round bowl with a diameter of about [-] centimeters, and it is best to have a large top and a small bottom.The ingredients include soy sauce (at that time there was only dark soy sauce), star anise, thirteen spices, five-spice powder, fermented bean curd, fermented bean curd is really the best in Huaqiao.Pour soy sauce into a large plate, put other ingredients into it and stir, especially fermented bean curd, which must be crushed to the point of melting, otherwise the salt will be uneven.

After making the seasoning, the pork and taro have also cooled down.Cut the pork into one-centimeter-thick slices, dip the sliced ​​meat and taro in the prepared sauce, and place the meat and taro in a circle in a round bowl.The bottom part of the bowl must be close to each other, but the top part doesn't matter, if it spreads out, it will fall apart. You can add some minced meat and small pieces of taro to the spread out part.

Considering the appetites of the two of them, Zhou Man cooked six bowls in one go, thinking that he might continue to cook after eating.

After putting the meat slices on a plate, it is considered as an end. When you want to eat, put the meat on the pot and steam it. The degree of steaming is based on the softness of the taro that can be poked with chopsticks.In fact, the longer the better.

The indispensable second course of the New Year's Eve dinner is egg buns and tofu buns.Egg buns are very similar to egg dumplings from other places. They are fried with meat wrapped in eggs, and the tofu buns are also filled with meat.These are nothing, the key is what is inside the meat.

L City likes to stuff steamed glutinous rice in tofu buns, while Guanjiang Village only stuffs meat.After chopping the pork, add some dried bamboo shoots, dried shiitake mushrooms, and white garlic—the part of garlic leaves must not be added.If you are afraid of greasy, you can also add a little water chestnut.Most importantly, don't ignore salt and pepper.

Ying Feichi doesn't know how to fry eggs, and his skill at chopping meat is not as good as Zhou Man's, so he had to make stuffed tofu buns while Zhou Man was frying eggs.Every tofu bun must be stuffed firmly, otherwise it will be soaked in by the soup, not to mention scalding, and it will not taste good.

"Forty egg buns, six catties of tofu buns." Zhou Man smiled and shook his head. They are not only foodies, but also big eaters, right?

Put the tofu buns and egg buns on the pot to steam. At this time, it was already past four o'clock in the afternoon.The preparations for the New Year's Eve dinner can come to an end, and it's time to prepare for the couplets and the door gods.The door god has already been bought, but the couplets only have red paper and pen and ink.

"You write." Zhou Man poured ink and got all the utensils ready. "Feichi, you write the couplets of our family."

Ying Feichi was a little nervous: "Me? What should I write?"

"How to write auspiciously." Zhou Man said, stroking the little Taoist priest's head. "I trust you."

Ying Feichi bit his lip, his head was a little blank, after much deliberation, he could only write "five blessings come to the door, love with one heart", and the horizontal comment was "spring breeze of peaches and plums".Zhou Man is good at doing business and calculating people, but his appreciation of literature is really not high, so he blows up the couplets with great satisfaction.At this time, there is very little glue. Guanjiang Village has always used cassava flour to soak in water and boil it to make paste.Zhou Man brushed the cassava paste towards the door, Ying Feichi looked around to see if there was no one around, and pasted the couplet with a transporting spell.

"This is Chinese New Year." Ying Feichi always felt an indescribable joy and emotion in his heart.

After posting the couplets, blessing characters, and door gods, it's time to start preparing for the New Year's Eve dinner.The charm here is cooking automatically, and Zhou Man and Ying Feichi are killing chickens on the other side. The old hen was bought from Murakami.Zhou Man's movements were proficient, and it took only half an hour to kill and clean up. He raised the machete and chopped up the chicken. Ying Feichi also prepared the pot and ingredients.

There are no other ingredients. There is a layer of dried bamboo shoots at the bottom of the pot. The dried bamboo shoots have been soaked early in the morning and have been torn into strips.On top of the dried bamboo shoots is a layer of dried shiitake mushrooms, which are wild. Zhou Man didn't sell them after picking them up, but kept them for himself.Put Ganoderma lucidum on top of the shiitake mushrooms and some other medicinal materials that do not conflict with each other, and then you can put chicken on top.A circle of steamed tofu buns is placed around the chicken, and the same steamed egg buns are placed on the top of the pot.

Turn on the fire, put the pot on, put water on it, boil it on a high fire, then simmer slowly on a low fire, and start steaming the meat on another stove. The rice is already cooked, and the rest is waiting.

Ying Feichi squatted by the stove to light the fire, drooling from the bursts of aroma, and kept asking: "Zhou Man, when will it be? Is Zhou Man ready? Zhou Man, I'm hungry..."

It was as if Zhou Man was abusing him, and Tong Mingjian laughed at him severely: [Even if you have practiced for hundreds of years and become immortal, you are still a foodie! 】

Zhou Man glanced at him lightly: "Are you saying that your family respects the gods?"

In the past six months, Zhou Man has learned about Tong Mingjian and his family's gods. He knows that because the Kunlun mirror in charge of time was smashed into three pieces during the fight, there are three parallel worlds here.Tongmingjian's "Zunshen" is Bai Gesheng, the spirit of the Kunlun mirror, Kunlun Zunshen, who also traveled through the past. Before becoming a Zunshen, a little white who was confused before becoming a Zunshen became neurotic after staying in Fengshen Mausoleum and becoming a Zunshen , the only constant is the foodie attribute.It is said that he is a protoss and respects the gods. He tried to pretend to be a wronged soul and went to the underworld to steal pastries from Haolilou Xietai.

[I'm not afraid of losing my memory if I eat too much!The other shore flower is nourished by the river of forgetfulness! 】Tong Mingjian complained.

Bickering with Tong Mingjian has always been a good way to kill time. In the blink of an eye, more than an hour passed, and the hen in the pot was so bad that the meat was stewed.

Setting the table, serving the rice, and serving the dishes, the New Year's Eve dinner for two is a bit simple.But it doesn't matter, just eat enough.Zhou Man poured a glass of wine and a glass of fruit juice for Ying Feichi, then sat down and raised his glass.

"Come on, let's have a touch."

Ying Feichi had never experienced it before, so he didn't know what clinking glasses meant, but he liked this action very much, and clinked glasses with Zhou Man very simply.Zhou Man drank baijiu slowly, a good wine specially bought from L City, with a lingering sauce, Ying Feichi wanted to drink it after smelling it, but the orange juice also tasted very good, he wanted a second glass after drinking it all in one gulp.

"Heh..." Zhou Man laughed, remembering the words "I cheer, you can do as you please" said by Miss Secretary in her last life, who was one of the few people who knew his sexual orientation.It might seem that Ying Feichi gave everything to their relationship, but who could see that his mouth is so strong?Cheers and casualness, like people drinking water, only you know the depth.

"Don't be in a daze!" Ying Feichi complained about the dishes in the pot, "What a delicious food, you're still in a daze!"

The chicken soup in the pot has been boiled to a golden brown color. Needless to say, the chicken, the dried bamboo shoots and dried shiitake mushrooms have absorbed the oiliness of the chicken soup, making it crispy and fragrant.The meat in the egg buns and tofu buns is soaked in chicken soup, and the soup will flow out after taking a bite.The dried bamboo shoots, dried shiitake mushrooms, and water chestnuts in the meat are well wrapped and full of fragrance.

Oh, and pork belly.Under the influence of seasoning and taro, the steamed meat has no greasy taste at all, it melts in the mouth, and it is so delicious that it can almost bite off the tongue.And the taro has absorbed enough oil and water, and becomes homesick and soft, just smelling it can make people drool.Only a bowl of buckwheat?Sorry, it’s not enough, if there is no pot of chicken, tofu, eggs, bamboo shoots, dried shiitake mushrooms, the little Taoist will not be full!

"Are you full?" Zhou Man was helpless.After eating, Ying Feichi went to take a bath. After taking a bath, his chicken didn't move, his stomach was swollen, and he lay still on the bamboo recliner.Zhou Man carried him to the bamboo sofa, put a blanket on it, and hugged him carefully in his arms, fearing that he would not digest if he ate too much at one time.

"Zhou Man..." In the age when there were no other forms of entertainment, the happiest thing Ying Feichi could think of was to kiss Zhou Man and eat. "I want to eat water chestnuts..."

The water chestnuts are sweet and crunchy, and can melt in the mouth after chewing.In order to eat water chestnuts quickly and well, Ying Feichi also engraved a "cutting water chestnut skin symbol", activated by the existence of water chestnuts and knives at the same time.The talisman was peeling so quickly, three water chestnuts were already peeled before one water chestnut was finished chewing.

"Greedy baby fart!" Zhou Man scolded in a low voice, carried the man back to the bed who fell asleep, looked at his peaceful and happy sleeping face, leaned over and kissed his bright red lips gently one time.

Happy New Year, my little Taoist.

The author has something to say: the first update in v!Thank you everyone who bought v~