Chapter 121: twelfth lunar month sausage
Chapter 121 Lamei in the twelfth lunar month
Here, above each kitchen stove there are horizontal wooden strips nailed with gaps at both ends, which are used to hang bamboo poles, and strings of bacon and sausages are hung on the bamboo poles.
Burning the fire to cook and stir-fry vegetables every day, the smoke is smoky, and the sausage and bacon made in this way are extraordinarily fragrant.
There are many people in the house, so the meat was washed and put away quickly, and it was waiting for the hexagram the next day.
The highlight is the sausage.
The sausage has to be cut first, and the meat is cut into pieces the size of a thumb, put in a large basin, and seasoned with various seasonings.
The taste of sausage and bacon made by each family is different, it's all about the seasoning.
The Zhao family has no experience and dares to do so much and is not afraid of overturning, of course they have something to rely on, there is Luo Shuyan. Luo Shuyan's seasoning will only surprise you and never make a mistake.
One hundred and sixty catties of meat was cut up. This was not a light job, but it was a simple job, so the women of the whole family went to battle and cut together.
As a result, there were not enough kitchen knives and chopping boards, so I had to go to the neighbor's house to borrow them.
The big guys put together two Eight Immortals tables in the yard, and they fit right around.
Miss Zhao Liya and Zhao Lin found it amusing to see it, and wanted to play too. Who would dare to let them hold a knife? It was Zhao Xiang who took them out to fish.
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 make only five-flavored sausages, why don't we make more flavors."
Aunt Li Shishi and Widow Qu couldn't help laughing when they heard this.
"Aren't these sausages all five-flavored, what other flavors can they make?"
"No, the salt and other seasonings must be flavored enough, otherwise the food will not taste good, not fragrant, and will not last."
"But Xiaoya has a lot of ideas, so let's listen to them."
"Haha, yes, we're going to have a good time! We'll try it then, and we'll learn how to make some next year."
"Yes!"
Luo Shuyan was the happiest, her eyes lit up with a "swish", and she hurriedly smiled and said, "Xiaoya, tell me what else you can do, I'll give it a try!"
Everyone couldn't help laughing. Luo Shuyan is like this in daily life, she is very skilled in skills.
Zhao Liya smiled and said: "I also never saw it in any miscellaneous books before. After all, I haven't eaten it myself, so let's try it. There is one that adds chili noodles and crushed pepper powder to it. It is said that It’s spicy and very good. There’s another one that adds less soy sauce and salt, and some sugar, so it’s a bit sweeter.”
By the way, there are also delicious dried pork and dried meat floss! I will make some later, everyone will definitely like it.
Widow Qu and Aunt Li Shiyi were dumbfounded.
"Add chili?"
"Can you still add sugar? Can it be sweet and salty at the same time?"
"Not to mention, I'm really curious about this taste!"
"Me too!"
Everyone was talking about it, and Luo Shuyan suddenly felt enlightened, and laughed happily: "Then let's do it, I think it sounds pretty good too! Really, why didn't anyone think of it? You can add chili peppers to other dishes." , of course you can also add it to sausages. It’s sweet and salty, isn’t it the same as the sweet and sour pork tenderloin and pot-packed pork we ate a few days ago, as long as the salty and sweet flavors are well reconciled, they are still delicious !Maybe it has a different flavor!"
"Yes, yes, yes, that's the reason!"
"We must try it when it's ready!"
The big guys chatted and laughed, full of enthusiasm and anticipation.
Luo Shuyan especially suddenly became enlightened. He originally thought that sausage should be spiced, but now it opened his eyes again.
She really felt that following sister Zhao Liya had taught her a lot.
Her culinary skills have improved by leaps and bounds, definitely thanks to Sister Li Ya!
Cut all the meat today, and when seasoning and marinating, divide the meat into three portions.
Five-flavored flavors still account for the majority, and it is estimated that it weighs eighty or ninety catties.
The rest is divided into two parts, one for spicy and the other for sweet.
This is a critical step, and only Luo Shuyan can do it alone.
Season the meat in this big pot, cover it and marinate for two or three hours, and you can fill the sausage in the afternoon.
The intestines are all ready, so many people work together, the efficiency is still very fast.
It doesn’t matter if you can’t finish it before dinner, you can come back after dinner or tomorrow morning.
The weather is getting colder in the twelfth lunar month, so there is no problem with keeping the marinated meat overnight.
In addition to the preserved meat, Aunt Li Shiyi also instructed and helped to make a jar of sour pork ribs.
Cut the meat or bones into two-finger or three-finger-sized pieces, season and marinate for one night, and fry the rice in a dry pan with no oil on the second day until it is lightly browned and burnt, then add some cooking wine and mix well.
After the fried rice is cooled, stir it with the marinated meat. You can add some sliced garlic, shredded ginger, shredded pepper, etc. After stirring evenly, put the fried rice layer by layer covered with the meat or bones Yard in the jar.
After the altar is installed, cover the altar and pour water on the edge of the jar to prevent air from entering.
After about a month and a half, the sour meat and sour ribs will be ready to eat.
When you want to eat, take a bowl of high heat and fry quickly. If you think it is not spicy enough, you can add chili and a handful of garlic sprouts cut into small pieces. It is fragrant, spicy and sour. After the meat is processed in this way, it has a very special sour and crispy taste. The taste is unique, and when the person you like can't eat it, you can't sleep because of this mouthful.
After two days of busy work, all the cured meats are finally finished.
The kitchen can't hang it all, so a considerable part can only be air-dried.
Wait until that batch is almost smoked, and then hang up the air-dried ones to smoke for a while.
Sausage must be smoked to have that taste.
Zhao Liya originally planned to make cured fish and cured duck, but now that she thinks about it, there are no specially bred big fish, and the fish caught from fishing nets in the river are uneven, large and small, so they are not suitable for making cured fish. .
The meat of the cured fish must be thick so that it will not be shriveled until only the bones and skin are left. If there are only bones and fish skin left, and nothing but salty taste, what is there to eat?
How about digging a big pond next year to raise some fish? Then next winter, we can make cured fish.
It is also more convenient to eat fish on weekdays.
As for the cured duck, I thought that the fresh one would taste better, so I gave up the idea.
I have made so many bacon and sausages this year, I will do the rest later.
Two days after making the sausage and bacon, Aunt Li Shiyi's daughter, Li Xiaoying and Pan Erzhu, came to pick her up.
It's almost Chinese New Year, pick her up, and help to clean and clean the outside of the house, the front and back of the house by the way.
Looking for subscription and monthly pass
(end of this chapter)