Here, above each kitchen stove, horizontal wooden bars with gaps at both ends are nailed to hang bamboo poles, and strings of bacon and sausages are hung on the bamboo poles.
We cook and stir-fry every day, and the smoke makes the sausages and bacon cooked in this way especially fragrant.
There were many people at home, so the meat was quickly washed and put away, waiting for the hexagram to go up the next day.
The highlight is the sausage.
The sausage must be cut into pieces first. Cut the meat into pieces as big as your thumb, put them in a large basin, and add various seasonings for seasoning.
The taste of sausages and bacon made by each house is different, it all depends on the seasoning.
The Zhao family has no experience and dares to do so much without fear of overturning. Of course, they have Luo Shuyan to rely on. Luo Shuyan’s seasoning is always amazing and never goes wrong.
One hundred and sixty pounds of meat was cut into pieces. This was not an easy job, but it was a simple job, so all the women in the family came together to cut it together.
As a result, we ran out of kitchen knives and cutting boards, so we had to go to a neighbor's house to borrow them.
The guys put together two Eight Immortals tables in the yard, and they were just right around them.
Zhao Liya, Miss Zhao Lin and their brothers thought it was funny when they saw it, and they wanted to play even if they were making trouble. Who dared to let them take knives? Zhao Xiang took them out to fish before they stopped.
Zhao Liya wanted to eat more flavored sausages, so she smiled and said: "There is so much meat. It's a bit too simple for us to just make five-flavored sausages. Why not make more flavors?"
Aunt Li Shiyi and Widow Qu couldn't help laughing after hearing this.
"Isn't this sausage all five-flavored? What other flavors can it be made with?"
"But no, the salt and other seasonings must be seasoned enough, otherwise they won't taste good, won't be fragrant, and won't last long."
"But Xiaoya has many ideas, let's listen to them all."
"Haha, yes, we are in for a treat now! Let's try it out and see if it's delicious. If it's delicious, we'll learn to make some next year."
"Yes!"
The happiest person was Luo Shuyan, her eyes lit up with a "shua", and she hurriedly smiled and said: "Xiaoya, please tell me what kind of other things you can make, and I'll give it a try!"
Everyone couldn't help but laugh. Luo Shuyan was like this every day, and he was very good at his craft.
Zhao Liya smiled and said: "I've never seen it in a miscellaneous book before. After all, I haven't eaten it myself. Let's try it. There is one that adds chili powder and crushed Sichuan pepper powder. It is said that
It has a spicy flavor, which is very good. There is also one that adds less soy sauce and salt and some sugar, and the result is a little sweet."
By the way, there are also delicious pork jerky and pork floss! I’ll make some later, everyone will definitely like it.
Widow Qu and Aunt Li Shiyi were stunned.
"Add chili pepper?"
"Can we add sugar? Is it really possible to have something both sweet and salty at the same time?"
"Not to mention, I'm really curious about the taste!"
"Me too!"
Everyone was talking about it. Luo Shuyan suddenly felt enlightened and said with a cheerful smile: "Then do it, I think it sounds pretty good! Really, why didn't anyone think of it? Chili pepper can be added to other dishes.
, of course it can be added to sausages. It’s both sweet and salty. Isn’t it the same with the sweet and sour pork we ate a few days ago and the pot-wrapped pork? As long as the salty and sweet flavors are blended well, it will still be delicious.
!Maybe it will have a different flavor!”
"Yes, yes, that's not the case!"
"We must all try it when it's ready!"
Everyone was chatting and laughing, full of interest and anticipation.
Luo Shuyan was suddenly enlightened. He originally thought that sausages should be spiced, but now his eyes were opened again.
She really felt that she had learned a lot from following sister Zhao Liya.
Her cooking skills have improved by leaps and bounds, which is definitely a big contribution from sister Liya!
Today, after cutting the meat, and seasoning and marinating it, the meat was divided into three parts.
The five-flavored one still accounts for the bulk, and I estimate it weighs eighty or ninety pounds.
Divide the rest into two parts, one for spicy and the other for sweet.
This is a critical step, and Luo Shuyan can only do it alone.
Season the meat in this big pot and marinate it for two or three hours with the lid on. Then you can fill it with sausages in the afternoon.
The intestines are already prepared. With so many people working together, the efficiency is very fast.
It doesn't matter if you can't finish it before dinner, you can do it after dinner or tomorrow morning.
The weather has gotten colder in the twelfth lunar month, so leaving the marinated meat overnight will be no problem.
In addition to cured meat, Aunt Li Shiyi also gave guidance and help in making a jar of sour meat and sour pork ribs.
Cut the meat or bones into pieces the size of two or three fingers, season and marinate overnight. The next day, add only salt and fry the rice in a dry pan without oil until it is slightly brown and fragrant. Add some cooking wine and mix well.
After the fried rice is cooled, stir it together with the marinated meat. You can add some sliced garlic, shredded ginger, shredded pepper, etc. After stirring evenly, add a layer of fried rice and a layer of meat or bones covered with fried rice.
Code in the jar.
After the jar is installed, put the lid on the jar and pour water on the edge of the jar to prevent air from entering.
After about a month and a half, the sour pork and sour pork ribs will be ready to eat.
When you want to eat, take a bowl and stir-fry over high heat. If you think it's not spicy enough, you can add chili peppers and a handful of garlic sprouts cut into small pieces. It's fragrant, spicy and sour. After being cooked in this way, the meat will have a very special sour and crisp texture.
The taste is unique. People who like it can be so greedy that they can't sleep even if they can't eat it.
After two days of hard work, all the cured meats were finally finished.
There was not enough hanging equipment in the kitchen, so many of them had to be air-dried.
When that batch is almost smoked, hang up the dried ones and smoke them again.
Sausage must be smoked to have that flavor.
Zhao Liya originally planned to make some cured fish and cured duck, but then she thought about the fact that there are no specially raised big fish at the moment. Fish caught in fishing nets in the river are uneven, large and small, and are not suitable for making cured fish.
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The fish used to make cured fish must have thick flesh, so that it will not be so shriveled that only the bones and skin are left. If only the bones and skin are left, and there is nothing but salty taste, then what else is there to eat?
How about digging a big pond to raise some fish next year? Then we can make cured fish next winter.
It is also more convenient to eat fish on weekdays.
As for the cured duck, I thought the fresh one would taste better, so I gave up the idea.
I have made so many bacon and sausages this year, I will make the rest later.
Two days after making the sausage and bacon, Aunt Li Shiyi's daughters, Li Xiaoying and Pan Erzhu, came to pick her up.
It’s almost the Chinese New Year, so I’ll take her back and help her clean and tidy up the house and outside, in front of and behind the house.