Chapter 1,708 Food

"Let's go! Let's kill the pig!" Ga Ya happily patted the cow's back: "Ka——"

The black and yellow clouds moved obediently and walked easily by the stream.

When they came to the roadside, Ga Ya shouted again: "Lei——"

The two-colored black and yellow cloud obediently turned right again and embarked on the road back to the village.

"Hey!" Colander praised: "Not bad, this cow is well trained, so obedient!"

Ga Ya smiled and said, “It’s all my Hei baby who took care of me well!”

Ga Ya's father was also filled with envy: "Tanhua Wizard, it's almost spring, can you... get us some more cows? You see, all the cows in the village are carrying calves, so it's hard to handle them.

Already..."

The colander swayed on the cow's back: "I told you again and again last year that you must buy cows and train them as soon as possible, but you all didn't listen to me..."

"Didn't we have no money last year?"

"I told you I could give you a loan!"

"How can I get a loan?! This is a bad thing that none of our ancestors have ever done!"

There is no reason to say this. The climate, water and soil on Guangnan East Road are good, and the policies are relatively loose. The people do not have as many debts as the people in the mainland.

Because the local officials knew that there was a mixture of Tibetan and Han people here, and in many counties and villages, the Han people were as rude as the Tibetan people.

The mentality of the common people is like this - so what if I owe money, how dare you come to collect it, the dog official?

The dog officials did not dare, so the previous dog officials simply exempted them from the crime and gave them two leniency.

In fact, this is "unruly people", but turning obedient people into poor people, poor people into unruly people, unruly people into refugees, and refugees into mobs. This is not the mistake of the people in the first place, but the mistake of those in power.

Tanhua Lang asked them to grow spices, fruit trees, raise chickens and pigs, and there was no problem. However, the villagers found it extremely difficult to accept borrowing money and incurring debts, thinking it was an act that shamed their ancestors.

There is no way to do it with a colander, and the common people's considerations are reasonable. They can only organize everyone to use their own yacht poles to hang trawls to catch fish during their leisure time, and then buy saplings, chickens, ducks, and pigs, and then teach them to steam aromatic oil.

After making a lot of money selling spices, the villagers finally started raising cattle again.

It took two years, but the transition from passive to active was not in vain.

The colander smiled and said, "Okay, I'll go find a cow for you."

Nowadays, there are northern racecourses in the Song Dynasty, and the corrals on several islands in Fujian have gradually shifted from horse breeding to cattle breeding. That is Lao Sitong's industry, and the colander still has some respect.

Tanhua Wizard always keeps his word, including food.

If you want to make delicious food for the kids, it must be delicious.

Every Murakami family will kill pigs this year, and Guangzhou is uniquely endowed with pig raising. Due to the climate, sweet potatoes, cassava, and rice grow like crazy.

Nowadays, the main roads for raising pigs in the Song Dynasty are mainly Shuzhong, followed by Zhejiang and Zhejiang, and then Bianjing, Hebei and Guangnan East Roads.

Shaanxi Su You can be considered a long stay, but the cattle and sheep there are very beautiful, and it is not a traditional meat-deficient area.

In order to make it easier to scald the pigs, Colander also brought a batch of large iron pots to the village.

The men were busy going to the pig pen to pull out the pigs for slaughter, and the colander began to arrange delicious food for the children.

The colander had already organized the children the day before yesterday, and used ten kilograms of glutinous rice. Two and a half kilograms of rice were soaked overnight. When they got up in the morning, they were ground into pulp, and the grinding disc was placed in the bag to squeeze out the water.

It's almost ready now. Take it out and add a little water to make it into a round ball. Then organize the children again, knead them into shapes, make them into half and put them in a dustpan.

He put vegetable oil in the pot, burned it and then turned it to low heat. After the oil temperature dropped, he fried the delicacy he made on Guangnan East Road - shrimp crackers.

The preparation of shrimp crackers is extremely simple, and the main ingredient is tapioca flour.

Combine tapioca flour, shrimp mince, water, add an appropriate amount of sugar and salt to improve the taste, then put it into a blender and stir it into a paste, pour it into a bamboo tube and seal it, steam it, put it in well water to cool, then cut it into thin slices and dry it

It can be made by drying it.

This thing is now popular in Bianjing City as a high-quality and low-priced "sea product", especially in places such as theaters, Yujin Garden Zoo, and temple fairs, where it is well received.

Housewives also like it because it is so simple to make. Pour the shrimp slices into hot oil and they will puff up and float after a while. You can take them out and put them on a plate to eat.

There are many children in Chakeng. They use a large iron pot directly for the colander, a bag for frying the shrimp crackers, a large strainer for catching the shrimp crackers, and a dustpan for holding the shrimp crackers.

After finishing the shrimp crackers, the children had finished rolling the rice flour balls and came over one after another to eat the shrimp crackers while watching the colander cooking another delicacy.

This delicacy is very popular in Sichuan, but it was not brought over by Suyou. It had appeared as early as the Tang Dynasty. It was called "Tangyouguozi" in later generations, and "fried fried rice" in the Tang Dynasty. It developed into wrapped food in the Song Dynasty.

The type of caramel is called "charred caramel".

Every year at the Chengdu Flower Fair, many shops set up stalls to fry the fried rice cakes, and then string them together with bamboo sticks. People eat them while walking around, admiring the flowers and looking at the lanterns. This trend is now gradually spreading to Bianjing City.

In fact, the method is very simple, the main thing is to test the heat.

After frying the shrimp crackers, add 60% brown sugar to the oil and slowly boil it into sugar oil.

After the brown sugar has burned and floated on the oil surface, cover the firewood with stove ashes.

When the oil temperature drops slightly, the brown sugar sinks to the bottom of the oil, then add the rice flour balls that the children have kneaded in turn, remove a little ashes, and fry slowly over low heat.

The rice balls will sink at first, then slowly expand and become larger after being heated, and then float again soon.

At this time, you need to fiddle with it gently. If there are any adhesion, use chopsticks to gently separate them, and move the chopsticks in the pot to roll them and heat them evenly.

When the outer shell of the rice balls is slightly hard, you can push it back and forth with a spoon.

When the color of the rice balls gradually becomes darker, remove the ashes again and turn to medium heat to allow part of the syrup to float.

Keep turning until all the rice balls are evenly colored and the shell is hard. When the shell turns into syrup color, you can take it out and put it in a dustpan. Sprinkle in cooked white sesame seeds while it is hot and mix well. Then you can string bamboo skewers.

The sugar-oiled fruit has a thin and crispy skin but is soft on the inside. It looks big but is actually hollow, oily but not greasy, and has a special caramel flavor. Needless to say, it tastes great.

After a while, all the children in Hecun came running over, surrounding the cauldron and refusing to leave, all waiting for Little Witch Tanhua to deliver the "sweet skewers".

The old people who were instructing pig slaughtering over there couldn't help laughing and scolding when they saw such a lively scene: "If you want to have such energy when studying, I'm afraid you will have to go to the Golden Palace to meet the officials!"

Just like in Shuzhong, after killing the pigs, the folks on Guangnan East Road also make bacon and sausages.

There are now a lot of sugar cane planted on Guangnan East Road, and Colander has long discovered that people here like sweet and delicious food.

Different from the method of drying and then smoking in the winter in Sichuan, the temperature here is high. To prevent the bacon sausage from deteriorating, it is necessary to bake it directly with fire until the moisture is removed.

This time Colander brought them seasonings, including high-quality koji wine, sugar, and soy sauce.

Based on my father’s experience in supporting the Zhou family’s cured pork legs, don’t be afraid of expensive seasonings. As long as it tastes good and someone buys it, the money for the seasonings can be credited to the buyer.

Besides, the price of these things is not as good as the pepper grown by the people of Chakeng themselves.

Some peppers are not very good in quality, but they are fresh and full of flavor. Colander is ready to think of ways to let the folks use them.

The ingredients used in the bacon sausages on Guangnan East Road are much simpler than the spices used in the Sichuan bacon sausages prepared by my father.

Colander has touched the true meaning of delicious food. He believes that his father's era was an era that pursued turning bad food into delicious food, but he and Guangnan East Road had no need for it.

My father once said that the true meaning of good food is good ingredients.

It's so good, there are good ingredients everywhere here, and the sugar cane tips are only suitable for feeding cows.

Bacon and sausage meat must be mixed and marinated with sugar, koji wine, soy sauce, and salt. This needs to be soaked and marinated for five hours.

In addition to bacon and sausages, Colander also taught the villagers how to make oily meat and dried meat. In short, they wanted to preserve as much meat as possible.

The remaining scraps are what is used for the "Pig-Planning Feast".

The main dish of the pig-planed feast is called "douwan".

Add deep-fried taro as a base, lay on shredded kelp, top with crispy meat made from blood neck meat and belly, add bone broth and steam the bowl of crispy pork.

Rice noodles, spices, and brown sugar are used to coat meat slices, sausages, and steamed steamed pork with sweet potato as a base.

A bowl of shaved pig soup made from pig lungs, sliced ​​meat, pig heart, pig blood, small intestine, cooked meat scraped from the soup bones and fresh vegetables.

The liver slices and kidneys are stir-fried with pickled ginger, chili bean paste and tender cabbage. The liver and kidneys are stir-fried together.

Finally, there is a big plate of twice-cooked pork.
Chapter completed!