From a barbecue stand to a global gourmet tycoon

Chapter 166
On New Year's Eve, everything is comfortable.

The white horse has passed, and the years are quiet.

That afternoon, Chu Hao accompanied Jiang Qin and took Chu Yue to the New Year's Market. Everywhere he saw was full of New Year's flavor.

The Shancheng market is always prosperous, crowded with small merchants and hawkers from all over the world, and there are old shops full of human touch everywhere.

In the spice shop, a square tin box is filled with various spices, as well as mixed powder mixed with cumin, sesame, peanut, soybean, perilla, fragrant leaves, etc., baked with this stuff The ingredients must be delicious.

But for Chu Hao, eating barbecue every day makes everyone feel numb. For those who celebrate the Chinese New Year, forget it.

Besides, it has been a long time since I ate the dishes made by my mother.

A large group of people gathered around the door of the store, weighing the quantity.

All the ingredients, frozen hard, are placed outside in a large pile, colorful, all fresh seafood from the river.

On the side of the road, you can also see the old lady wearing a thick bright red padded jacket burning pig's trotters with an iron spray gun, piled up like a mountain, and placed on a simple iron shelf, making it lively.

When I came to the place where kelp was sold, there was a big pot in the store, which was full of sesame oil, and the whole stall was full of strong smell of sesame oil.

A corner of the market sells all kinds of knives and log cutting boards, and the stalls are piled up with various simple and convenient tools, such as axes, measuring rulers, saws, etc...

My mother is going to make a special dish tomorrow. Both are frozen. A large amount of collagen is dissolved in the soup. When placed in a cold environment, it becomes a jelly-like texture, soft and chewy, with tiny chicken shreds inside. It will only be made during the Chinese New Year.

That's right, chicken jelly.

And dry tofu with pork, carrot, and fungus stuffing, steamed in a pan, sliced ​​when eating, the outside of the bean curd is chewy, and the inside of the meat is fragrant, suitable for breakfast with porridge.

I also bought a whole roasted duck. After the smoked sauce, the whole body was sauce-colored, and the fatty fat was marinated by the sauce, leaving only a thin layer of fat and creamy skin, wrapped in dark red and cold lean meat, and the sauce was thick. The smoky smell of sweet, fruity and sweet aroma bombards in turn, and the smoke and snow outside the window of the small shop is like a hay field in a snowstorm.

As well as the marinated pork head meat, goose wings, and hoofs, there are two gaudy domineering door gods pasted outside the small shop door. You can see everything going well, wealth, and good luck everywhere. Auspicious words written.

There is a taste of the year here.

Rich or not, celebrate the New Year well.

If you deal with it, it will be over, even delicacies from mountains and seas are not considered a New Year's Eve dinner.

But for Chu Hao, the bacon he dried by himself at home, the chicken he killed by himself, the egg dumplings he made by himself, and the fish soup he cooked by himself were considered the taste of the New Year.

……

A few days before this, Jiang Qin and her younger sister Jiang Qi went back to their hometown to visit Lao Tzu's grave. At that time, Chu Hao and Chu Yue were busy, so they didn't go on the road together. In fact, they could go, but Jiang Qin Afraid of delaying things, he deliberately didn't let the siblings follow, and when he came back, he carried a bag of bacon in his hand.

Bacon means to be dried. In the past, when making bacon, it was usually done in the twelfth lunar month. Choose the kind of better hard ribs, and cut them into strips about two inches wide with the top knife. You don’t need to change the knife, and then find There is a big vat, each household makes bacon, not just one or two, but a lot, enough bacon for a whole year.

After the meat is placed in a large tank, it is marinated with white wine, green onion and ginger, pepper, and salt.

In the past, the proportion of salt used to make bacon was very large. About [-] grams of salt was added to a catty of meat.

Nowadays, the bacon does not put so much salt. At most, it is turned and kneaded every half a day to make the seasoning inside more even.

Marinate for at least two days, shake off the seasonings on the meat, green onion, ginger, pepper, etc., bend a hook with a wire, hang the meat on one side, and hang it on the pole at the same time, and dry it in the wind. It will take two days if the wind is strong, and the wind will be small. The weather is almost three days.

Then find a large vat, spread some charcoal under the post, and then spread some sawdust and pine branches around the charcoal, and then pour a little water on it, let it smolder slowly, and emit thick white smoke while burning. Put a few sticks in the mouth, and hang the bacon in a string one by one.

Cover the top layer with a sack and some small quilts, leaving only a little bit of the mouth exposed, and let it smoke slowly until the cooked smoke is completely burned and dissipated.

After smoking, hang it under the window to continue to air dry.

This kind of bacon doesn't need to be cooked, it smells very fragrant.

Jiang Qin and Jiang Qi brought back a few strips, the streaky ones with skins on them, Chu Hao salivated when he took a look at them, the strips were crystal clear like agar.

On the [-]th day, in the kitchen at home, Chu Hao helped burn the skin with a spray gun, and burned off the pig hair on it. After a while, he saw the fat on the skin slowly melting, and a special aroma came out, mixed with With the Maillard effect, Chu Hao couldn't help taking several deep breaths.

Burn until scorched black and foaming, burn the pig hair root completely, and then brush it clean with steel wool.

"Remember to put some edible alkali, otherwise it will be sour and have a bitter taste." Jiang Qin directed with her hips on the side.

After washing, steam the meat skin down for 50 minutes.

Chu Hao wiped his hands. At this moment, there was a knock on the door. Chu Yue, who was playing with her mobile phone on the sofa, trot up to open the door in thick padded pajamas. Jiang Qi brought Chen Xian with large and small bags of gifts and entered. Home.

"master!"

Chen Xian is also funny, he is called cousin in the store, but master at home.

During the Chinese New Year this year, Chu Hao didn’t plan to open a shop, closed for five days, and took a long vacation, so the apprentices also had a lot of leisure. Chu Hao gave them a lot of red envelopes in the employee group, each of which was a few hundred dollars. bag, let them rob all night.

Just as Jiang Qin put her hair up and put on an apron, she greeted her and said with a smile, "Why are you still mentioning so many things?"

Jiang Qi: "They were all bought from outside, so I picked up some casually."

She had yogurt, donkey-hide gelatin, cake slices, and a box of health care products in her hand. Besides, she also brought two sea bass. leave it alone.

In Chen Xian's hand was a large bag of dried fruits, oranges, pistachios, melon seeds fried with cinnamon pepper, a bag of lychees and a bag of bayberry, all bright red and translucent, very sweet at first glance.

Take it into the kitchen and soak it in salt water for a while to kill insects, then wash it. Chu Yue likes to eat bayberry the most. When washing, she ran to the kitchen, stood in front of Chu Hao and stole several of them and stuffed them into her mouth.

Chu Hao also took one to eat, and shook off the water stains on his hand, "Well, it tastes good, very sweet."

Chu Yue's eyes were shining brightly, the kitchen was full of vegetables and meat, the bacon was steaming on the stove, it was fragrant, and the rich smell spilled out, the whole house felt warm and full of fragrance.

Chen Xian took off his coat and wanted to come in to help, Chu Hao glanced at him, "I found out that you have grown taller?"

Chen Xian was taken aback: "Really? Is it really tall?"

Chu Yue smiled and said, "It must be an illusion to grow tall even after going to college."

Chen Xian blushed, "I also developed in college."

……

Outside, Jiang Qin took Jiang Qi's hand and asked her, "Why don't you go back to Rongcheng?"

Jiang Qi's expression was a little downcast, but there was still a touch of hatred in his eyes, "I'm too lazy to go back."

Jiang Qin sighed, "It's been half a year, what grudges can't let go? Besides, he is still Xiaoxian's father, at least I should take it back and show him?"

Jiang Qi pursed her lips and remained silent.

Jiang Qin sighed, "I dreamed about our mother last night. It seems that the grave was not swept clean last time I went back? Her old man told me in her dream to go back and cut the grass. Dad likes to drink some Huadiao. Let's go back after the Chinese New Year. Come on, clean up the hill over there."

Jiang Qi nodded, sitting on the sofa holding the mobile phone, thinking whether to call Chen Xian's father.

But when he thought of the mistakes he made before, Jiang Qi was still unwilling to forgive.

Why should our mother and daughter be so angry?
Chinese New Year?You are so fucking alone!
……

In the room, Chu Hao looked up, his mother and aunt were talking homely, and they had to cook the New Year's Eve dinner by themselves...

He sighed, and asked Chen Xian to help with the ingredients, chop the onion, ginger and garlic, and prepare various seasonings.

And Chu Yue was just a theatergoer, she stood beside her for a long time, and she ate a pot of red bayberries, she didn't know how many, Chu Hao laughed and scolded: "You eat all the red bayberries, what will our mother and aunt eat later?"

Chu Yue blushed and stopped.

There are a few hard dishes today.

There are fish, meat and roast duck.

Chu Hao cleaned the sea bass, scraped off its skin, and then took out a bag of pork kidneys from the sink.

It feels very elastic, and the color is bright red against the luster. The outer layer of film has been treated by the enthusiastic stall owner when he bought it. Chu Hao split the waist in two with a flat knife, and then used the exquisite knife technique to slash the waist in the middle. Remove, remove the waist while leaving the kidney meat.

Chu Hao went with him to buy vegetables, and he couldn't escape his [Fiery Eyes], all he bought were pink kidneys.

Light-colored kidneys are all good ones, and you just need to avoid maroon-colored kidneys when you buy them.

Slice the waist, use a slope knife to cut obliquely along the waist, and then chop it with a straight knife. At the same time, you can’t cut the kidney meat, and finally cut two straight cuts to change it into three pieces. The distance is generally controlled at about 3mm , the pattern is as beautiful as ears of wheat.

Chen Xian was studying on the sidelines.

His knife skills are not even half of Chu Hao's, but he is more careful, no matter how complicated the work is, he can still finish it in time.

Anyway, Chu Hao has the kung fu of slicing and inheriting, so it is much easier to deal with the kidneys.

As the saying goes, the shape is used to replenish the form, and the internal organs are used to replenish the internal organs. Eating more kidneys can replenish the kidneys, which has many benefits.

Chu Yue was watching a show from the side, her eyes full of beautiful patterns, "Brother, your knife skills have improved very quickly."

Only when Chu Hao is in front of his old sister can he be full of pride, "Of course, my talent is one in a million."

Chu Yue giggled and said, "Pfft...how shameless!"

Chen Xian said seriously and honestly from the side: "Little cousin, cousin is very powerful."

At this moment, Chu Hao mixed a bowl of juice and was putting salt into it, adding about 30 grams of sugar.

Chu Yue's eyes stared straight, "Brother, this is a lethal dose of sugar, you're crazy!"

Chu Hao knew it in his heart, and said with a smile: "You can just wait for a while to eat, what are you talking about?"

Chu Yue chuckled, "Brother, Wang Ting will come to my house to celebrate the New Year tonight."

Chu Hao nodded: "Come just come. Prepare an extra set of bowls and chopsticks tonight. Your sister-in-law will also come."

As he spoke, he poured rice vinegar, soy sauce and water starch into the bowl, and added a spoonful of old soup. The soup was boiled in the morning and brought back from the store. After boiling, it was stuffed in the pressure cooker. Although it was not served at the moment. stove, but still warm.

In addition, Chu Hao made another bowl of gouache paste, which was not very thin, but extremely viscous, and he could feel lumps in the paste when he picked it up. Like fried tenderloin, it should not be too thick or too thin.

But the kidney is not the tenderloin, so you have to be slow when you grab it, otherwise it is easy to scratch, and after the kidney is hung with paste, put it in the oil pan piece by piece.

About [-]% oil temperature, otherwise it is easy to stick.

This kind of dish is very troublesome, and there are almost no ones sold outside. Chu Hao’s family cooks it for a meal because of the Chinese New Year. Of course, the recipe was passed down by his grandfather back then, but the old man is not good at learning hard dishes, and he has been studying them all his life. For barbecue, fortunately, the score is kept and not thrown away, otherwise it would be a pity.

The kidney meat is slowly shaped in the oil pan. You can feel its hardness when you scoop it up with a slotted spoon. The oil temperature rises to [-]% hot, pour it out and let it cool, and then stir-fry the juice.

There was a puff in the hot pot, and a sweet and sour smell slowly flowed out. After the sticky and bubbling, pour the fried charred kidney meat into it, and put it on the pot.

Of course, this is the whole step, Chu Hao didn't finish it directly, but stopped at the step of making paste, and went to deal with other big dishes.

After all, this kind of kidney meat that is fried and coated in flour will taste very bad when it is cooled. There are so many dishes today, so don’t rush to fry them and wait until the end.

Chu Hao yawned, "Mom! Is the glutinous rice ready to soak?"

The mother who was chatting with Jiang Qi in the living room almost forgot that there was still a lot of work to be done in the kitchen, so she hurriedly got up and walked over, rolled up her sleeves and said, "It's almost done, let's fish it out."

The glutinous rice soaked last night, about three or four liang, peeled peanuts out of the water, steamed red dates for an hour, put them in a basket, crushed them and ground them into a paste, so that the skins can be effectively peeled, and the skins will remain if you use a wall breaking machine, which will affect Taste.

The white pulp from the peanut glutinous rice is passed through the basket again, so that it slowly changes from viscous to clear and white, leaving a lot of white residue on the basket sieve. Finally, it is slowly simmered in a copper pot over low heat.

Only my mother can master this dish in the whole family, and even Chu Hao can't know how to cook it.

Put one or two rock sugar when boiling, boil until the pot is boiling, scoop it out with a spoon, the juice is all sticky, and finally pour a little jujube mud, the color changes from white to light brown, take a sip, sticky and smooth Sweet, called peanut butter.

The taste is delicate and silky, milky and sweet, a delicious one!
While Jiangqin was cooking the cheese, Chu Hao lifted the lid and took out the bacon from the steamer. In an instant, the aroma filled the whole room. In addition to the bacon, there were also sausages and blood tofu on the plate, which overlapped into pieces. Tidy up on top.

Chu Hao directly lifted the pot and put it beside him. He had already swallowed his saliva several times...

(End of this chapter)