Go back to the valley to farm

Chapter 144

Chapter 140 Five Bracken's Right and Wrong
After crossing the hillside, Si Xingzhun was overwhelmed by the magnificent scenery of Miao Village.

"I rely on this to be too magnificent!"

In the middle of the Miao village is a forest of towering ancient trees, with wooden buildings of various colors on both sides.The surrounding high and low hills are all terraced fields built against the mountains, which opened Si Xingzhun's horizons.

Ayin said proudly: "It's a bit late now, the rice has already been harvested, if spring and autumn come here, the mountains will be green and golden, it will be beautiful."

When I came to the chicken hall, I saw many colorful figures the size of pigeons fluttering around the door cage from a distance.

Zhu Chaoan and Si Xingzhun yelled excitedly: "I got it, I got it!"

Si Xingzhun's legs were no longer sore, and he rushed over in three steps at a time, grabbing a bamboo chicken in his hand.

"This bamboo chicken is quite beautiful!"

It was just a big male bamboo chicken, half a catty in size, with a dark brown mouth, gray forehead, two gray eyebrow lines above the eyes extending to the back of the neck, the top of the head and the nape of the neck were tender olive brown, and there were small white spots. It is chestnut brown from below the eyebrow line to the chest and abdomen, and gradually turns to brownish yellow. There are dark brown spots like fish scales between the ribs, which look very beautiful.

It also has tawny tarsus and toes, which looks like a miniature pullet as a whole, but with a longer tail and more beautiful color patterns.

The biggest feature is a gray spot on the chest.It seems to be wearing a silk scarf.

Li Junge smiled and said to Si Xingzhun: "If you like it, you can raise it. This thing is not afraid of people. You can often see two bamboo chickens fighting in the woods, and they don't even care about people coming within three meters."

Si Xingzhun said, "Then does it sound nice?"

Li Junge said: "Uh... this thing likes to call it very much. Shanzhou calls it muddy slippery, and we call it flat pot. They are all named according to the sound, but the sound is not very pleasant. It is difficult to raise it. It’s for gambling. It’s the same way as quail thrush.”

Zhu Chaoan was afraid that the meat on the plate would fly off, so he said, "Now there are still a few people who gamble on fights. Thrush fights are popular, and quail fights are not popular anymore. Now the city has a small space, so noisy that people can't sleep and cause trouble." .If you want to raise them, you might as well raise yellow birds and thrushes, that will sound nice."

Si Xingzhun thought about it, so he didn't worry about raising bamboo chickens anymore, and the two continued to collect bamboo chickens from other door pockets.

Li Junge didn't participate in collecting the chickens either, he just watched Zhu Chao'an and Si Xingzhun yelling and busy, and he just collected the door covers they threw in disorder.

Grandpa Yu was right. There are quite a lot of chickens in this old chicken hall. There are more than a dozen chickens collected in the two E-shaped arrays.

Two male bamboo chickens were put in a cage and were still fighting.

Back in the stockade, Zhu Erchong and Si Xingzhun spread out next to the beauties outside the main room, only to realize that their legs were so sore that they were not their own.

A Yin dragged a wooden basin over and placed it at the corner, and let the two of them sit on one side of the corner, poured boiling water of gallinaceous vine, and sprinkled a handful of salt to burn their feet.

The two of them put their feet into the tub and sighed in unison, it was so comfortable.

Then hand over two large cups of Wujin blood rice soup with sugar, and the two of them are so beautiful that they can't see each other. They take small sips, this is the enjoyment!
"What is this? Rice soup? Why is it such a color?" Si Xingzhun asked.

Li Junge said: "This is a good thing. When you leave, I suggest that you don't take anything with you. This thing can be recited as much as you can. The black gold blood rice from Bifeng Mountain is a holy product that nourishes qi and blood."

"Wujin blood rice must eat brown rice, the purple-black rice skin is the most important, but it is different from eating white glutinous rice!"

"The rice in the Miao family is eaten on the spot, so what we eat in the Miao Village is the freshest rice every day. But we are not so lucky. We can only pack the rice and take it down to make porridge when we leave. Or make it into rice noodles and drink it in rice soup."

Blowing the cool mountain breeze, the two of them were so comfortable that their eyes were closed. Zhu Chaoan waved to Li Junge: "I'll talk about this in two days. Hurry up and clean up the bamboo chickens. Let's squint for a while. Call me again when you're eating!"

Li Junge came to the back of the kitchen, picked up the bamboo chicken, chopped it into dices the size of the forefinger's head, and then seasoned it with cooking wine, scallion knots, and sliced ​​ginger.

Then put the fermented bamboo fungus into the chicken soup, and then go to the kitchen to pick up ginger and pepper.

The ginger should be soaked with young ginger, and the peppers should be soaked with Ervitex peppers.

Cut the chilli into sections, pickled ginger into slices, garlic into slices, and shallots into sections.

Bring the oil to a boil over high heat in a pot, and deep-fry the diced bamboo chicken.

Fry until the surface is browned, take it out and put it in a Shau Kei to remove the water vapor. After cooling, put it in the pan and fry it for the second time.

After two times, the bones of the diced bamboo chicken are crispy, and the mouth is full of burnt fragrance when chewed.

If you want to eat the original flavor, you can serve it with a plate of salt and pepper now, but if Zhu Chaoan wants to eat stir-fried ones, you have to continue.

Leave some bottom oil in the pot, soak ginger, soak chili, stir-fry red oil with a small amount of bean paste, sprinkle a lot of peppercorns, pour a spoonful of chicken soup, a small bowl of fermented glutinous rice water, a little dark soy sauce, and then pour the diced chicken into it stir fry.

Fermented glutinous rice has both wine and sweet taste, which can remove fishy smell and enhance freshness, so there is no need to add cooking wine and sugar.

Stir-fry until the juice is almost dry, add diced cucumber and green onion knots and continue to stir-fry until cooked. There are more side dishes than bamboo chicken. In fact, this is similar to the practice of Qianzhou famous dish dry pot series.

The scent wafted upstairs.

Mother Ni was ordering tofu curds, and said to Li Junge with a smile: "Pi Wa, the dishes you made are really delicious!"

Li Junge smiled while starting the pot: "It's not my fault, it's because the bamboo chicken tastes so good."

Mother Ni said: "Bamboo chicken is sweet and warm in nature, which can nourish the mind. We steam Gastrodia elata and stew pork belly here, and give them to pregnant women. I hope she can give birth to a smart baby. It is also a confinement dish."

Li Junge laughed loudly, and said, "That's right. Actually, we've wasted the efficacy of the medicine by taking it like this, but it can't stand its fragrance! If it weren't for this dish, those two people would still be halfway up the mountain now!"

It was over here, so Li Junge watched Mama Ni order tofu.

This is one of the classic dishes of the Miao family. The tofu is not made of gall water like Jiachuan bean curd, nor is it made of gypsum like tofu nao, but the physalis that is available in every Miao family.

First boil the soy milk, pour the ground soy milk into the pot, add water to make a big pot, and then boil it.

The old rule of cooking soy milk is "three boils and three breaths". When the soy milk expands and is about to overflow the side of the pot, keep using a large scoop to scoop it up and pour it back high. Let it cool down in this way, and repeat it several times. , to ensure that the soy milk is completely boiled.

Miaojia vegetable tofu is originally used together with bean dregs, and it can be served as a vegetable after boiling.

However, in order to take care of Li Junge's taste, Mother Ni still filter the soy milk to remove the bean dregs before pouring it back into the pot. After re-boiling, add the minced vegetables and stir a little. Lift it to the ground and prepare for dotting.

The green vegetables used in Miaojiacai bean curd are particular. Pumpkin tips, loofah tips, tomato seedlings and other fluffy vegetables are the best. These hairy broken leaves are easy to grasp and shape the bean curd. The smooth surface of cabbage and kale is the second class.

The amount of the dish is about the same as that of soybeans before soaking in terms of weight, and more is fine.

Lifting the pot to the ground, Mama Ni held a large bowl with her homemade clear and sour soup in one hand, poured the sour soup into the pot with an iron spoon in the other hand, poured it twice, and then scooped it with a spoon The soup in it is self-poured, and this is done over and over again until the vegetable tofu gradually sinks and the soup gradually clears up.

Put the Shau Kei into the pot and press lightly to let the bean curd condense into one piece.

Li Junge said with a smile: "Although the coagulant for ordering bean curd is different on the mountain and down the mountain, the method is the same. My mother orders bean curd in the same way."

It’s still chili pepper seasoning. This time, Li Junge added watercress, sesame oil, cooked vegetable oil, star anise powder, pepper powder, and soy sauce to make another special taste of bean curd dipping water.

Soon the dishes were ready, Li Junge helped Ni's mother prepare the dishes, and A Yin went to ask Zhu Chaoan to have dinner with Si Xingzhun.

Everyone sits in the main room and starts eating.

Si Xingzhun picked up a piece of fern cake and asked, "What's in the hot pot meat this time? I've eaten fried hot pot pork with sliced ​​steamed buns, fried hot pot pork with sliced ​​bread, and fried hot pot pork with dried tofu, but I've never seen this."

Mother Ni said: "This is mountain fern cake, it's delicious, try it quickly."

Si Xingzhun put a piece into his mouth, chewed it vigorously, and said, "Well, it's really good, hahaha chewing it feels so tough, the QQ is bouncy, the taste is good, and the texture is delicate! "

A Yin also picked up a piece, wanting to eat but struggling: "I heard that bracken contains carcinogens, what a scary thing to say!"

Mother Ni was taken aback: "Erpi, is what A Yin said true?"

Li Junge said: "There is a saying on the Internet that Japanese people love to eat bracken. Later, it was discovered that the young part of bracken contains a substance called 'proteroperenin', which can damage DNA and promote tumor growth. This fern cake is also Some fern root vermicelli are made from fern roots, which are not the same as the young part of bracken, so I don’t think there is any need to worry about it, but you may still need to eat less bracken, just eat it a few times a year and enjoy it good."

"Take another step back, bacon sausage skewers, which one has no carcinogens? There are also those pesticide vegetables in big cities, additive chicken and duck, I don't think it is necessarily safer than bracken. As long as you don't eat it every day, it will cause some kind of cancer in your body. Excessive accumulation of carcinogens will do.”

"Even if you only drink water, the human body still produces cancer cells every day. There is no need to talk about cancerous discoloration. Healthy life is the most important thing. Diet is only one aspect. The harm caused by staying up late every day may be worse than eating a few. The harm caused by sub-bracken is much more serious, right?"

Grandpa Yu said: "I think what Piwa said makes sense. In old age, people in the mountains have been eating fern roots for half of their lives. Without this, everyone would not be alive during the famine, and they would die cleanly!"

Ayin said: "It turns out that it is like this. I was so scared that I didn't dare to eat fern cake for a long time. Today I want to have fun!"

Mother Ni also laughed: "When A Yin was young, he liked to eat fern cake sticky candies by the side of the pot. I said why the mouth-sniffing dog didn't come today. So that's what happened."

Li Junge said: "I like this bean curd the most. My mother, Ni, filtered out the bean dregs in order to take care of our habits. This sour soup bean curd with loofah vine is tender and fragrant. Unique."

　Check for typos...see how these suddenly get hungry...

　　
　
(End of this chapter)