Go back to the valley to farm

Chapter 123 Discussion on Vegetables
Chapter 120 Four Discussion on Vegetables

Li Junge nodded and said: "Well, this is good, lively and not wasteful, uncle is thoughtful."

Pointing to the tofu again, he said, "This is a birthday feast, isn't this taboo?"

Liu Sangao said: "In the old days, white vegetables could not be served on the table at birthday and wedding banquets, and rice cakes, tofu and chicken feet soaked in white rice cakes were also indispensable. There are no taboos about adding it into the dish, just like stewed chicken feet. This is because the fourth ancestor liked this dish, so it was specially added, it can be regarded as an improvement."

Li Junge said: "Okay, then there is no problem. Uncle Liu will work hard for you and Uncle Wang. Afterwards, there will be a red envelope. By the way, the head of Jiudouwan Liang has applied for intangible cultural heritage. This banquet saves money." There are people from all over the city, and the county secretary and the county magistrate are expected to be there, this banquet is done, so that they have an intuitive impression, and it will be easier to pass."

Liu Sangao was so happy that he couldn't see his eyes, and said: "Oh, this is going to show your face! Piwa, if you say that this intangible cultural heritage declaration can really be completed, then can I also be called something? ? This is also a handicraft handed down from my ancestors!"

Li Junge said: "Are you talking about the inheritor of non-inherited genetics? This is entirely possible. By the way, you have so many bowls in your menu. Which ones are the authentic Jiudou bowls? You can't just cook. , to be able to sort out the context of the doorway, then you are qualified to be an inheritor."

Liu Sangao said: "I'm very knowledgeable about this, but how can there be so many dishes in the old days? The main ingredient is pork! If there is chicken or duck, it will be the top-grade noodles. Shuzhou is deep inland. Add some kelp and golden hooks to decorate it, and it will become a sea vegetable banquet, and the whole Jiachuan will make a commotion!"

"The old style is called 'Three Steams and Nine Buckles'. Three steams refer to the cooking method, which is divided into clear steaming, powder steaming and dry steaming. Nine buckles refer to nine classic dishes: steamed inlaid bowls, steamed crispy broth, bream meat, Braised chicken, braised duck, salty roasted white, sweet roasted white, steamed elbow, braised pig's trotters."

“While the crispy pork knuckles in a bowl, chicken and duck knuckles need to be steamed with water, it’s steamed; bream meat is steamed with thick rice flour, which is steamed with flour, so it’s also called steamed pork with flour; sweet roasted white salty roasted pork knuckles don’t add water, it’s dry steamed.”

"These dishes need to be steamed in a buckle bowl, and then put the buckle upside down in the bowl before serving. That's how the name Jiukou came about. This is the traditional Jiudou bowl."

"Up to now, Jiu Dou Wan dishes have been greatly enriched. Sometimes white fungus soup is added, sometimes bloody soup or planed pig soup is added, or it is replaced with soft-shelled turtle eggs or seaweed stewed trotters, and even prawns and scallops can also be served. The dishes are already eclectic, but customs and taboos for weddings and weddings and nine-course dishes must be paid attention to, and there can only be more and no less."

"Of course, this is because life is better now. When I was poor, steamed taro, eggplant, red sweet potato, and scallion. The better ones can be filled with steamed eggs and steamed vermicelli. But you probably haven't experienced it with Piwa. Such a day!"

Li Junge said: "In the old days, there were nine big dishes. How to judge the skill of oil cooks?"

Liu Sangao said triumphantly: "A good oil cook will hold a nine-douwan banquet, and a pig will not waste anything except hair and feces."

"Pig face and pig tail fat intestines are used as a brine platter, pig lungs and pig blood pig small intestines are made into soup, pork liver and pork loin are stir-fried, pork belly is roasted with three delicacies, and pig heart, pork and tongue are put into a nine-dou bowl. This is where the team leader's skills are tested!"

"Besides, the Jiu Dou Bowl dishes look rough and uneducated, but they are actually quite exquisite. Let's take this 'inlaid bowl' as an example. It is actually a hodgepodge of steamed and shredded silk. The cooking of the dishes themselves is not complicated. The key is the skill of hanging the soup. .”

"There is a secret recipe for clear soup for inlaid bowls handed down from my family. The old saying goes, 'the tune of the opera, the soup of the oil kitchen', you go to inquire now, how many people still make this inlaid bowl? It's because the soup can't be made well. , a lot of oil cooks simply took this dish away.”

"The most important base material in the inlaid bowl is crispy meat, which is usually made of leftovers from pigs or streaky fat. Good meat should be saved for other things."

"Slice the meat, season it with salt and pepper, mix it with egg water and starch, fry it in a frying pan until golden, and then it becomes crispy meat. It is the strength of my Shuzhou cuisine to be able to use the leftovers to make good dishes. "

"The crispy meat starch must be made from the sweet potatoes grown in the countryside, and a certain amount of eggs must be added. One is to ensure that the crispy meat remains in shape during the subsequent steaming process, and the other is to make the crispy meat sticky. The texture of the meat is better, and the color is better. The quality of the crispy meat fried with sweet potato starch is far superior to other starches!"

"The next thing is to prepare the egg roll round meat. The egg roll round meat is made by stirring the meat with starch and other seasonings, rolling it into a cylindrical meat strip with fried egg skin, and steaming it."

"The next step is the potato cubes at the bottom. Generally, sweet potatoes are used outside. This time we use yam, which is the foot plank potato. They must be deep-fried before serving to set the shape."

"Afterwards, slice the omelet round meat and ham meat, cut the chicken gizzards into chrysanthemum shapes and boil them for a while, and then start arranging them on the plate."

"First put the chrysanthemum-shaped chicken gizzards on the bottom of the bowl, then put the pork tongue slices, pork heart slices, egg roll round meat slices, crispy pork slices, ham slices, etc. Spread shredded bamboo shoots, shredded mushrooms, fungus, yellow flowers, and fried potato pieces, mix in seasoned broth and steam in a steamer until soft and rotten.”

"When the dish is served, put it in the tasting bowl, mix it with enough broth and serve it on the table."

"This dish looks quite beautiful, and it is the most crafted and stylish first dish among the nine bowls."

"Let's talk about the elbow. In the old saying of the elbow, it is called 'hooves', but in the old days, one or two pigs were killed for the banquet. Where did so many elbows come from? But this is not a problem for the ancestors."

"Cut the pork belly into squares the size of a bucket bowl, first use a soldering iron to burn the red-roasted pork skin, remove the sweaty smell, scrape and wash it, and cook it together with the lean meat at the corners to taste. Take it out while it is hot and evenly smear it with rock sugar After drying the water vapor, put it into the oil pan and deep-fry until the oil is colored, and after the pork skin is crispy and bubbly, take it out and wash the oil in boiling water to tighten the skin, and get the wrinkled tiger-striped pork skin similar to an elbow.”

"After that, take it out, first use the seasoning sauce as a base, then put the fat meat on top, spread the lean meat, put onion shreds and ginger slices, steam in a steamer until cooked, and then put it in a bowl and serve it. The 'elbow' is bright red in color, fat but not greasy, and the meat is as soft and tender as tofu. The flavor and texture are exactly the same as real elbows."

"Let's talk about Tian Shaobai again, Tian Shaobai is also called 'Jiasha Rou'."

"Choose full-fat rib meat with skin, cook it first, take it out and let it cool. Cut into two slices and wrap the filling between the two slices of meat."

"The stuffing can be bean paste stuffing, or glutinous rice ball stuffing, and you can also add candied fruit, peanuts, sesame seeds, sugar, etc. After wrapping it up, put it in a bowl and put it in a shape. There is a name called 'a book'."

"Put the side with the skin on the bottom of the bowl, put a piece of meat with sand in the space between the left and right sides of 'a book', and steam it in a steamer. When serving, put it upside down on the plate and sprinkle sugar on the table. The meat with sand is made with skin. The meat is soft and shiny, and the stuffing inside can be seen clearly through the meat surface. That is the qualification."

"Now there is also a dish that combines sweet roasted white and wine rice into one dish, which is 'cherry meat' or 'longan meat'."

"Wine rice is glutinous rice. Wash the glutinous rice and soak it in water, put gauze on the steamer, steam the glutinous rice, and mix it with brown sugar water while it is hot."

"In the buckle bowl, roll the rib meat into a small tube, put the candied cherry on the skin side, fill the bottom with bean paste or glutinous rice ball stuffing, wash the skin down and put it in the buckle bowl, sprinkle some candied fruit, tangerine peel, dried longan, etc. , then put the glutinous rice into a buckle bowl, and steam it in a steamer until it is fully cooked. When serving, turn it over and put it on a plate, sprinkle with sugar and serve it on the table.”

Li Junge nodded again and again, and said, "No wonder it has survived for so long. These dishes are really troublesome."

Liu Sangao said: "That's right, I have to kill chickens and ducks tonight. The fried meatballs and crispy meat are busy. You can watch them tomorrow!"

Li Junge said: "Good guy, I'm so hungry now, hurry up and get me some dishes, and I'll send them over to Fourth Grandpa."

Liu Sangao said: "It's been said here again, the Jiudouwan banquet starts from the slaughter of pigs in the morning, and the kitchen's food must be managed. Today's three meals at noon, evening and the next morning will all be stir-fried small fried vegetables. Waiting. Now the master is cooking, and I will share a few dishes and send them to the old man."

……

Early the next morning, when Li Junge got up and made out with Matou Baida and the others for a while, his father couldn't get used to it: "It's such a big day today, you woke up early in the morning and started playing with dogs and hawks again!"

Li Junge said: "It's because I'm busy today, so I got up early to make out with them."

Seeing that Dad's expression was about to change, he said quickly, "Okay, I'll go to the ancestral hall right away."

Mom, Dad, and Li Junge were busy at the ancestral hall until the early hours of the morning yesterday, killing chickens and ducks, frying them in baskets, serving tea and water, and coming back to take a nap at dawn, which was exhausting enough.

He added some spirit spring water to the porridge in the morning to make up for everyone, and Li Junge helped his grandma to walk to the ancestral hall together.

Si Xingzhun and A Yin have been jumping up and down since last night, plus Liang Huili and Li Hanqiu, one camera and three photographers, saying that they want to record sufficient materials and organize them on the website.

Even the eldest brother is not idle, even playing with drones.

Si Xingzhun also followed Li Junge and yelled: "Brother, don't play, you still have to shoot when you are at the banquet, don't run out of battery!"

Li Junge had a black line on his forehead: "It's all set up in a shed, what can you take pictures with drones later?"

Si Xingzhun said: "For the sake of art, you have to sacrifice. First tear down the shed, and start filming when the front row is full. After the filming, let's put the shed up!"

Li Junge called Liang Huili and Ayin over, and said, "Do you think this is appropriate?"

Liang Huili said: "In order to achieve the effect as a material report and publicity, or let the folks take care of it for a while, when tourism is launched in the future, this must be a blockbuster product. It is estimated that every farmhouse will have to open this table. It should be understandable for the folks to explain.”

Li Junge said: "That's fine! Then we will demolish it!"

While talking, the phone rang, and it turned out that a group of old colleagues from Yuzhou had arrived, and Li Junge hurried to Jiuchangju to settle them down.

This group of people is not young or old, Xie Fang from the Human Resources Department, Feng Chongfei and Wang Wenqiang from the Design Department, Ye Xiaoqin Qi Feifei from the Sales Department, and the family dolls are also No. [-] and No. [-].

When Wang Wenqiang met, he shouted: "Master, master, we see you coming!"

Xie Fang smiled when she saw Li Junge: "Hey! Cai Gezi is so handsome today!"

Li Junge had a black line on his forehead: "Sister Xie, please be merciful, don't bring this nickname to Lijiagou."

Xie Fang laughed loudly and said: "Okay! Today is your big day in Lijiagou, so I will let you go for now, let me introduce you, this is my family, and your family, Li Shuping, this is my child, It's called Li Xingyu."

　This chapter is also complicated and trivial, but in case a few dishes are lost in the future, some archaeologists have recovered the dishes through Lao Zhou's book... Hahahaha

　　
　
(End of this chapter)