Abandoned the Immortal Cultivator, returned to his hometown to farm and sing

Chapter 893 887. Eat as much as you want

Xianshaobai is a staple dish at the table. No matter whether it is Tianhan’s 24 dishes or Sichuan and Chongqing’s nine bowls, Xianshaobai must be included.

It’s similar in other places. For example, similar dishes like braised pork with garlic are a must-have during the New Year’s Eve dinner.

Grandpa Gonggong lived to be over ninety years old. He had no idea how many times he had eaten this in his life. He could tell what it was as soon as it entered his mouth.

And it is the most beautiful and fattest piece of salty roast pork.

In the past, people didn’t pay much attention to health and eating less fatty meat like they do now.

Going back a few decades, to the 1980s and 1990s, was when Uncle Gonggong and his friends were young.

After just a few years of having enough food to eat, there was even less meat.

At that time, the fatter the meat, the better. Fatty but not greasy? No, it didn't work. There was no need to get rid of the greasiness. The fatter and more greasy the meat, the better.

It would be best if it was pure white and all oily.

Replenish oil and water.

Because white meat is better, the salty braised pork served at local weddings and funerals is topped with a piece of pure fat, without any lean meat, and at most a layer of skin.

This piece is given to the oldest or most senior person at the table.

Uncle Gou Gou thought that this was the piece he was going to eat.

Not only Uncle Gou Gou, but several uncles all felt that the love they put in for Hangwazi was not in vain, as the best fat meat was given to them.

I feel so happy.

But no one said it.

Aren’t there guests/leaders/grandfather here? It’s not appropriate to show off anymore.

As a result, Grandpa Gonggong called out, "Qiqi is so good. You gave all the good things to Grandpa. Next time, remember to save some for your real grandpa. We can't be partial."

After saying that, he exclaimed again and showed off, "This big piece of fat meat is really delicious. You guys are all thin, right? Not many people cook according to the old rules nowadays."

After saying this, there was laughter all around.

Except for the few who were blindfolded, they were wondering.

Luo Yihang said, "Master Gonggong, I am not partial. You all get the same food."

"You made a whole fat roast pork?" Grandpa Luo Luo didn't think about anything else.

Luo Yihang reminded him, "Try carefully and see if you find anything else."

While he was talking, another piece of food was fed into his mouth. It was a big piece of fat meat, oily, fragrant and very satisfying.

But, "Anything else?"

At this time, Luo Yihang's grandfather Luo Hongyi thought about it and asked, "Did you use the mushrooms to marinate the meat?"

There was laughter all around again.

I still think it's fat.

But the three words "fresh mushroom" reminded the two professors.

Professor Wang Zhuoren was surprised and said: "Is this a delicious Chinese mushroom? Why does it look so much like meat?"

"That's right." Luo Yihang agreed happily, "Everyone take off your blindfolds and see what it is."
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"Mushrooms?" Grandpa Luo Luo was the first to take off his blindfold. He saw half a portion of roast pork on the table. Each piece was completely white, slightly transparent and oily. It looked like fat no matter how he looked at it.

I picked up a piece with chopsticks and broke it with a little force. It was soft and rotten, just like fat.

Gently pick up half a piece and bring it close to your nose to smell it carefully. The aroma of meat and oil still tastes like fat.

Throw it into your mouth and take a sip. The meat melts in your mouth and the juice flows out. It tastes exactly the same as before, it is obviously fat.

He picked up the other half and looked at it carefully. It seemed that the pattern was different. "Is this really a mushroom?" Grandpa asked again, but he still didn't believe it.

Luo Yihang answered affirmatively: "This is a mushroom, its scientific name is Agaricus chinensis."

And introduce Professor Wang to everyone, "This mushroom was first discovered and named by Professor Wang Zhuoren in 2015."

When she heard 2015, Luo Qi suddenly raised her hand, "Same age as me? Eight years old this year?"

Lin Jia pulled her over and said, "You are so smart, you haven't even celebrated your birthday yet. You are seven years old this year."

Luo Yihang smiled and said, "If you count the birthday based on the time of discovery, then I'm two months younger than Qiqi."

"Is it his younger brother?"

The childish words made everyone laugh again.

Professor Wang explained seriously, "It should be a brother and a sister. Fungi can have two different gametes combined in sexual reproduction, which will show characteristics similar to gender. Just like mom and dad, giving birth to a baby."

The great professor is in charge of the lecture.

However, this knowledge was a bit difficult for a seven-year-old kid. Little Luo Qi tilted his head, seeming to understand but not quite.

It doesn’t matter, as long as you have a concept.

Professor Wang did not talk much, but asked curiously: "Why does this mushroom look so much like meat?"

It was normal for others to ask this question, but when he asked this question, Grandpa Gonggong felt very strange, "You discovered it, but you don't know it?"

Professor Wang laughed and said, "What I found is true, but I can't cook, so I used it to stir-fry meat slices. It tasted delicious. So I named it delicious."

So, there is no story behind this name, it’s just because it’s delicious.

Very straightforward and appropriate.

Back to the topic of why it tastes like meat, Luo Yihang pointed at the three chefs and said, "Why does it taste like meat? We have to thank the three chefs Wang, Xu and Lin for their discovery. They found that this mushroom has less water and fat, and needs to be cooked with meat to taste good. Then they found that it tastes very much like meat because it lacks lignin, so it is soft, smooth and thick. Then, through a series of cooking techniques, using lard and fat grains, the meat flavor is blended into the mushroom and made it softer. In this way, it simulates the taste and texture of fat."

Then, I asked Grandpa Gou Gou and several other grandfathers, "What do you think? Do they look like them?"

A thumbs-up was given to the dish. "It's really similar. I can't tell them apart." "It also has a mushroom flavor, which is even more fragrant than the fatty pork slices."

The personal experiences of these people are more effective than anything else.

"Not satisfied yet, how about a bowl for each of you?" Luo Yihang urged again.

The grandfathers immediately took the bait, "That's beautiful."

The village head’s grandmother was nervous for a moment. “Is it okay? Isn’t it made of lard? I can’t eat too much when I’m old…”

Luo Yihang waved his hand, "It's okay. I've done some tests here. Even after processing, the indigestible ingredients that you're worried about affecting your cardiovascular system are only one-seventh of the fat, which is about the same as tenderloin. The taste deceives your tongue, but it's actually very healthy and has extremely high nutritional value. As long as you have a stomach, you can eat as much as you want..."

When these words were spoken, Secretary Wang's ears pricked up in excitement.

I quickly asked, "Can this mushroom be made into healthy meat? Vegetarian meat?"

Healthy eating is a huge market. Nowadays, people care about their health, so anything that has something to do with health will be a hot seller.

Luo Yihang nodded, then shook his head, "Simulated meat is just one of its characteristics, there are many other features, just wait and see."

After that, he invited everyone to take their seats.

Serve.

Mushroom and old duck soup, chicken stewed with mushrooms, mushrooms stuffed with meat, stir-fried mushrooms, fried mushrooms, roasted mushrooms, and staple food mushroom-stuffed buns with "oil residue" inside.

Today's family dinner is a mushroom dinner.

After a meal, my mouth is full of fragrance and my stomach is full of words...

(End of this chapter)