Go back to the valley to farm

Chapter 192 Dry Roasted Crucian Carp
Chapter 190 Three Dry Roasted Crucian Carp

Li Junge said, "Huh? Why did you bring back two pigs? Where did you buy them?"

Dad said: "The road was closed last year, and many juniors from other families didn't come back, so the village killed fewer pigs."

My mother said: "Dongfang's family has raised three more this year, plus the ones that were not killed last year, the pigsty is full."

Dad said again: "This year, Qingguo and his wife finally came back, but you dragged them to run the boat again. Dongfang is too busy, and knowing that our family's Pig Ban Jiudouwan has been killed, we can share the two together." Give us a home."

Li Junge said: "That's great! I'm back this year, and there are A Yin, and the two daughters of the fourth grandpa's family. Maybe some friends from the city are coming. It's really unreasonable not to kill the two pigs during the Chinese New Year. "

The two girls are doing needlework with grandma. The elderly are like this, and they never leave their hands when they have time.

Seeing their parents driving two pigs over from a distance, the two girls hurried over to see the strange things.

Li Junge hurriedly shouted: "Come around from the other side of the fish pond, it's hard to get here, don't go back again!"

After receiving the bamboo strips from his mother, Li Junge yelled "Hey, hey", and hurriedly drove the big white pig to his pigsty.

As a result, the big white pig didn't want to go in again after it was out of the slaughterhouse, and wanted to go to the grassland of the sweet elephant, so he refused to leave.

"Damn! You don't have to drink a toast!" Li Junge took out the eagle whistle and summoned Bai Da.

After a while, Bai Dabai and a group of dogs hula la came out from nowhere, their bodies were still covered in hay, and just now they looked like they were digging straw stacks in some field.

As soon as he saw the two big pigs, his eyes lit up, and he rushed towards this side with his mouth wide open.

A good hunting dog is like this. When it’s okay, it can be restrained with a piece of cotton thread. When it’s busy, it dares to face a black bear.

Li Junge shouted: "Bai Da, don't talk, just scare and scare, drive these two guys to the open dam first."

Bai Da led his brothers and sisters to bark at the two pigs, bared their teeth, and occasionally threw them on their ears and nibbled their necks.

The two pigs were terrified, and quickly fled along the side of the fish pond towards the open dam.

The road was narrow, and the few behind were so excited that they couldn't make it, so they simply ran around the fish pond and blocked it at the other end of the open dam.

Dad hurried to the pigsty to get the board.

The two white pigs ran all the way to the open dam and looked up. There were a few demons grinning grinningly next to me. When I turned around, I found that I was surrounded. Now I was surrounded by sharp white teeth, and I was so scared that I lost my head. Mindlessly drilled into the pigsty.

Seeing the big pigs entered the pen, Dad quickly put the pen boards back and locked up all the pigs.

Bai Da and the others didn't give up, they continued to jump up and down on the pigsty, barking and barking to show their presence.

The two white pigs were so frightened that they hid in the corner at the other end and hummed.

Li Junge quickly patted Bai Da's head: "Okay, okay, the task is completed, everyone go out to receive the reward!"

After cutting a strip of crucian carp for each dog, and scratching their heads and scratching their chins, they all praised each other. Then Bai Da and the others laughed so hard that they couldn't see their eyes, and went on to trouble the voles and crakes.

Mom wiped the sweat from her forehead: "I knew that Baida and the others were so capable, so I took them with me early in the morning, and I didn't exhaust me and your father to death on the way back!"

Dad was also exhausted, and said while pouring water for himself: "I also said that this dog is useless, one housekeeper is enough, so why raise so many! It turns out that it is not in vain when the critical moment comes! Hahaha! Your mother and I can do it in an hour or two! That's too neat."

Alice and Shirly were also very excited. This was the first time they saw how the hounds hunted. Even though it was just scratching the surface, they felt very enjoyable.

Shirly pulled Li Junge's sleeve and said, "Jungle, when will you take us to the mountains? Take Baida and let's go camping!"

Li Junge said: "It's a bit cold to go into the mountains at this time, in fact, the best day is April next year."

Then he said embarrassingly: "There is also... last month..."

Shirly rushed forward and grabbed Li Junge's neck: "Last month, you and Sister Ayin ran up the mountain several times! Just don't take us!"

Li Junge quickly dodged: "Didn't I take you to visit the Wuxi River! Oh, don't get stuck on me... By the way, Xiaomei will come to shoot a wedding dress on the weekend, and then I will go to the Miao Village, together..."

After finally breaking free, Li Junge hurried to the kitchen to cook.

After going to the house, cut and wash the crucian carp, lightly slash three times on both sides of the fish body, use refined salt, fermented glutinous rice juice, soy sauce, ginger and scallion slices to taste.

Then take out a piece of semi-fat and lean pork and chop it up, mince the Pixian bean paste, pickled pepper, and pickled ginger, and cut the hot spring onion into three-centimeter-long knots.

In addition to the above-mentioned materials, dry-roasted crucian carp also uses a crucial condiment-sprouts.

Outsiders may not know it, but Shuzhou is a household name.

"Xufu sprouts", "Fuzhou mustard", "Nanchong winter vegetables", and "Han'an kohlrabi", are collectively called the four major pickles in Shuzhou by Shuzhou people.

It is a bit similar to the dried plums in the north, but the vegetables are different, and the method is more particular.

The reason why the word "bud" is used shows the tenderness of the material selection.

The raw material used for sprouts is a small-leaf mustard green unique to southern Sichuan, which is called "Erpingzhuang", and the locals in Jiachuan like to call it "Youganqingcai".

Its roots are tender and elastic, crisp and delicious.

Every year when the fried vegetables are harvested, the housewives will remove the leaves, cut the vegetable stems into chopstick-thick shreds, and then dry them until every ten catties harvests one and a half catties, and then put them in buckets, sprinkle salt and press them tightly. pickled.

Boil the brown sugar to the extent that it can be turned into shreds, shake and mix with the pickled shredded vegetables, add spices, and then repack the altar, tie it tightly with salted vegetable leaves, and seal it tightly with grass petals, at least for storage Sprouts can only be opened and eaten after more than one year.

Jiachuan is mild and humid all the year round, and the Hongshui River is also known as the "Meijiu River". There are abundant microorganisms suitable for pickling and fermentation in the air and soil environment.

These a large number of beneficial microorganisms produce a unique flavor during the pickling and fermentation of sprouts.

The bean sprouts after turning over the year are greenish-yellow in color, moist and shiny, with uniform roots, tender and crisp, sweet and salty, and palatable.

Before the introduction of monosodium glutamate, sprouts were an important freshening agent for the poor in Shuzhou when cooking. It can be summed up in five words - fragrant, sweet, crisp, tender and fresh.

Therefore, in addition to being used as a base for salty cooking, sprouts are mostly used for seasoning, such as making soup, making small noodles, and making meat stuffing.

Li Junge took out a handful of sprouts from the jar, cleaned them, squeezed out the water, and chopped them into rice-sized pieces on a cutting board.

I went to the back mountain to pull out two wild bamboo shoots, and when I came back, I cut them into small cubes.

Then cut the shredded pork, shredded green bamboo shoots, and shredded fungus required for the fish-flavored pork shreds and set aside.

Then heat the iron pan, and first use a large piece of ginger to burn the pan to prevent sticking when frying crucian carp.

Add vegetable oil and cook until it is seven-ripe, deep-fry crucian carp until light yellow and remove, then fry the pork until it is crispy, add diced bamboo shoots, sauté with an appropriate amount of soy sauce, and then scoop it out for later use.

Add an appropriate amount of cooked vegetable oil to the iron pan and heat it to 10% heat, add pickled peppers, pickled ginger, Pixian bean paste, sauté minced garlic until fragrant, add fresh soup, refined salt, soy sauce, fermented glutinous rice and crucian carp, boil over high heat and cook on low heat for [-] minutes. Turn the crucian carp over, add sprouts, minced meat, and scallion knots and cook until the juice is dry and bright, add a little monosodium glutamate and serve in a pan.

This dish is a test of heat. It should be boiled until the juice is just collected and dried up. If it is too early, the water will drip, and if it is too late, the bean paste will stick to the pan and become mushy and bitter. Cook at the right time. See The oil does not see the soup, which is the essence of "dry cooking".

Dry-roasted crucian carp has two flavors, one is salty and fresh, and the other is sweet and sour. Because fish-flavored pork shreds are sweet and sour, Li Junge chose the salty and fresh taste.

The next step is fish-flavored shredded pork. This dish is mainly sweet and sour. Just remember three, two, one, three teaspoons of sugar, two teaspoons of vinegar, and one teaspoon of light soy sauce. Sweet and sour sauce, suitable for most people's taste.

Add a teaspoon of cooking wine, a teaspoon of starch, and an appropriate amount of water to make a slurry.

Pour the shredded pork into the hot oil and stir-fry until cooked through. Set aside.

Pour a little more oil into the pot, add the soaked red pepper and minced ginger left over from the crucian carp just now, and stir-fry the red oil.

Add onion, ginger and garlic and sauté until fragrant.

Then add shredded green bamboo shoots and shredded fungus and stir fry.

Finally, pour in the shredded pork and stir-fry, then pour the fish-flavored juice along the side of the pot, stir-fry evenly, put on a plate, and sprinkle with chopped green onion.

Next, Li Junge made another big pot of soup with sliced ​​cabbage and meat, and randomly cut some cured meat platters.

Seeing that Liangzi and Uncle Bamboo Carpenter had returned, Li Junge called Liangzi in, wanting to see how Liangzi made mustard-flavored natto from his hometown.

Putting the water bowl on and uncovering the plate, Li Junge poured the mustard greens into a basin.

Liangzi first picked up a piece of mustard and chewed it, then wrinkled his nose, and said to Li Junge: "Oh... Li Sang... this mustard tastes really strong, and it also has a kind of freshness of green vegetables, which is so good!"

Li Junge said: "Hahaha, it's fine if you like it, Auntie. In this way, you can make one that tastes like your hometown, and I will mix the rest into 'cooked dishes'!"

Liangzi was so happy that he took half a bowl of natto, cut a handful of mustard greens into diced vegetables about the size of natto, and added a little soy sauce. Thinking about it, the soy sauce was too thick, so he added a little bit of cold water and mixed well. Then said: "Complete!"

Li Junge was dumbfounded: "You are too simple, aren't you? Look at ours."

After finishing talking, chop minced ginger, minced garlic, add soy sauce, salt, monosodium glutamate, sesame oil, pepper oil, chili oil, sugar, vinegar, chopped green onion and mix well. This is considered complete.

Then the dishes were brought to the table, and everyone sat down to eat.

The two sisters sat down and stared at the plate of fish-flavored shredded pork.

Grandma looked at the two younger sisters with satisfaction: "Hey, you know the rules, move your chopsticks if you like, don't keep staring."

Only then did the two girls agree sweetly, and began to move their chopsticks.

I couldn't stop this movement, and the two pairs of chopsticks were like shooting guns.

Grandma laughed loudly: "Oh, my dear girls, don't just pick up a plate and eat, come, eat some crucian carp too."

The two sisters showed embarrassment, as if they were a little scared.

Li Junge first picked a crucian carp for Uncle Orion, Liangzi, and A Yin, and then began to pick crucian carp meat for the two younger sisters, saying: "You two are used to eating sea fish meat, both of which have no bones, let me pick for you two. Bar."

(End of this chapter)