"Tch, you are called a chef at your level!" Fu Mei directly despised him, but she also found that Zhang Heng was much more cheerful than before, and a little more narcissistic, but he was still a little man!
Zhang Heng chuckled and said to himself: "What I made for everyone today is actually a steamed pork with rice flour. ""Steamed pork with rice flour?" The girls all showed surprised expressions, because they didn't see any signs of it.
"Haha, have you seen this piece of meat? This is pork belly, also called plum pork. The pork belly on the pig is not valuable, but the pork belly on this lean beast is precious." Zhang Heng said and picked out a large piece of meat weighing about ten kilograms.
Come on, expose the sides, three finger widths thick, with two layers of white grease in the middle.
He added: "There are also pork ribs. Be sure to choose the ribs. These ribs have a little fat and will be more glutinous when steamed."
"There is also the large intestine. The cyan part needs to be cut off. The taste of the cyan part will not be affected, but the color looks disgusting."
As he said that, he sliced the pork belly into slices, not too thin or too thick. Just cut the ribs freely and cut them into pieces. Cut the sausage into four centimeter sections.
He had cooked this dish during his last expedition to the west. Later, due to the bumper rice harvest, this dish also became popular in the tribe. It was also one of the few dishes he could produce. His cooking skills were actually pretty good.
, of course limited to home-cooked meals.
"You need to marinate it for a while at this time, because the meat you choose is greasy. Ten minutes is enough, and it doesn't matter if you marinate it for half an hour. There are three steps to making steamed pork. Chapter 1: Fresh green peppercorns taste more fragrant, because
In season, fresh Sichuan peppercorns only cost 25 yuan a pound, and can be sold for 61 pounds in winter. For thirty kilograms of peppers, just sprinkle two or three ounces of Sichuan peppercorns. If you like to eat hemp, you can sprinkle more. The taste of hemp is also there
Sichuan cuisine is indispensable, and it actually has the flavor of Sichuan peppercorns.
Soak the broad beans in oil, mix them with Sichuan peppercorns, and then expose them directly to the sun. The time does not matter, the longer they are exposed, the more fragrant the flavor will be. In rural areas, it usually takes about a week. It is best to stir it with chopsticks when drying. The aroma will make people salivate.
As for fermented broad beans, they are sold everywhere in the market and cost seven or eight yuan a pound. It is nothing more than making broad beans mold, which is similar to fermented fermented bean curd mold. This is to produce yeast. If you don’t mind the trouble, you can make broad beans yourself, but
If the quantity is small, in the end it is better to just buy fermented finished products. Thirty pounds of peppers and one pound of broad beans are enough.
Due to time constraints, broad beans need to be prepared in advance. After beating the peppers, mix the soaked broad beans with the clear oil and stir evenly. In addition, salt is needed, about one pound of salt for five pounds of peppers, because now salt is added to the mix.
There was so much stuff and it was not salty at all. If it were in the past, ten pounds of chili peppers wouldn't be able to put even one packet of salt in it.
In rural areas, you just put the mixed chili sauce directly into the jar. The average jar can hold just thirty kilograms, and you can scoop it out for cooking in a few days. Moreover, the villagers themselves grow broad beans, peppers, and pepper trees.
Rapeseed, so the cost is only salt.
If you want to make the bean paste thicker, you can add a little wheat flour in an appropriate amount. In addition, adding a little soy sauce will make the color darker and more beautiful. If you add soy sauce, you need to add less salt. The point of making doubanjiang is actually to make it salty or not.
It can be light, but if there is not enough salt, it will become sour and it will be scrapped.
The manufacturing process of Pixian Douban is a little more complicated. At this step, it will not be installed in a jar, but directly placed in a large vat, placed in the open air to expose to the sun, stirred occasionally, covered at night, and continued again during the day.
Stir and fry. The so-called secret bean paste, chili sauce, etc. are actually just fried in the sun. Most people will omit this process, so it is not so fragrant.
Doubanjiang sold in the market is generally dried in the sun for more than half a month. This is a deep fermentation that removes moisture and releases all the flavors of peppers, broad beans, and Sichuan peppercorns. It is very fragrant when cooking, because there is already salt in it, so you don’t need to add it when cooking.
If you have soy sauce, just add a little salt at most. Some families in rural areas of Sichuan cannot buy two bottles of soy sauce a year, and even if they do, they only eat soy sauce with noodles.
Doubanjiang is also the foundation of Sichuan cuisine. Without this ingredient, it would not be Sichuan cuisine.
One of the more deceptive things is that Pixian Doubanjiang has been exported abroad, and all exported Doubanjiang are high-quality products that have been exposed to the sun for more than half a year. All the good things are available to foreigners to enjoy, Zhang Heng thought with quite contempt.
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At this time, stir-fry the bean paste in the pot until it becomes fragrant. You can actually skip this step, but frying it in this way will remove the raw smell in the oil, and the soybean paste will be thicker.
"Everything is ready!" Tang Xiaomi shouted.
Zhang Heng smiled, then poured the seasonings into three basins, stirred the ribs, sausages, and pork belly evenly and marinated them. Since the fermented glutinous rice water and the oil for frying the bean paste were already available for this step, there was no need to add additional water.
"Okay, it's a little late to proceed with Chapter 1. To be continued. If you like this work, you are welcome to come to Qidian to vote for recommendations and monthly votes. Your support is my biggest motivation. Mobile phone users please go to n