Chapter 145 The rights and wrongs of bracken

Turning over the hillside, Si Xingzhun was stunned by the magnificent scenery of Miao Village.

"I'm so beautiful by this!"

In the middle of Miao Village, there is a forest of ancient trees, and on both sides are all kinds of wooden buildings. The surrounding high and low mountains are all terraced rice fields built against the mountains, which opened Si Xingzhun's eyes.

Ayin said proudly: "It's late now, the rice has already been harvested, if spring and autumn come, the mountains are full of green and gold, then it is called beautiful." ”

When I came to the chicken hall, I saw many colorful figures the size of pigeons fluttering near the door cage from a distance.

Zhu Chaoan and Si Xingzhun shouted excitedly: "Arrested, arrested!"

Si Xingzhun didn't have a sore leg anymore, ran over in three steps and two steps, and grabbed a bamboo chicken in his hand.

"This bamboo chicken is quite beautiful!"

It was just a big male bamboo chicken, half a catty in size, the mouth was black-brown, the forehead was gray, there were two gray eyebrow lines above the eyes that extended to the back of the neck, the top of the head and the back of the neck were tender olive-brown, and there were smaller white spots, the underbrow line to the chest and abdomen were chestnut brown, and gradually turned brownish-yellow, with black-brown spots like fish scales between the ribs, which looked very beautiful.

It also has tawny tarsal planters and toes, and the overall appearance looks like a miniature version of a small hen, but the tail is longer and the color pattern is more beautiful.

The most distinctive feature is a gray spot on the chest. It seems to be wrapped around a silk scarf.

Li Junge smiled and said to Si Xingzhun: "If you like it, you can raise it, this thing is not afraid of people, you can often see two bamboo chickens fighting in the forest, and you don't even care if people are within three meters." ”

Si Xingzhun said, "Then it's called good, isn't it?"

Li Junge said: "Uh...... This thing is very easy to scream, Shaanzhou calls it slippery, we call it a flat can, all of them are named according to the sound, but the sound is not too good. It's all for gambling. Plays the same way as a quail thrush. ”

Zhu Chao'an was afraid that the meat on the plate would fly, and said: "Now there are still a few people who bet on this, and they are all fashionable to fight thrushes, and fighting quails is not popular." Nowadays, the space in the city is small, and people can't sleep and get into trouble. If you want to raise it, it is better to raise yellow birds and thrushes, then it will be called beautifully. ”

Si Xingzhun thought about it, so he didn't bother with raising bamboo chickens, and the two of them continued to collect bamboo chickens on other door covers.

Li Junge didn't participate in collecting chickens, just watched Zhu Chao'an and Si Xingzhun shouting and screaming, and he just collected the door covers that they threw in the back.

Grandpa Yu is right, there are really a lot of chickens in this old chicken hall, and more than a dozen of them have been collected in two E-shaped arrays, and they are actually two groups, drilled out from different channels.

The two male chickens were put into cages, and they were still fighting.

Back in the village, Pig Worm and Si Xingzhun were leaning against the beauty outside the hall, only to find that their legs were so sore that they were not their own.

Ayin dragged a wooden basin over and placed it around the corner, let the two of them sit on the side of the corner, poured hot chicken blood vine water, and sprinkled a handful of salt to burn their feet.

The two of them put their feet into the tub and sighed in unison, it was too comfortable.

Then handed over two large cups of sweetened Wujin blood rice soup, and the two of them were so beautiful that they couldn't see their eyebrows, and they took a small sip of the ground, this is enjoyment!

"What is this? rice soup, why is this color?" asked Si Xingzhun.

Li Junge said: "This is a good thing, I suggest you don't bring anything when you leave, but this thing can carry as much as you want, the black gold blood rice of Bifeng Mountain, and the holy product that nourishes qi and blood." ”

"Brown rice must be eaten in Wujin blood rice, that layer of purple-black rice skin is the most critical, but it is different from eating white glutinous rice!"

"The rice of the Miao family is eaten freshly, so the freshest rice is eaten every day in the Miao village. But we don't have that blessing, so we can only take the rice down to make porridge when we leave, or make rice noodles and make rice soup to drink. ”

Blowing the cool mountain breeze, the two of them were so comfortable that their eyes narrowed, and Zhu Chaoan waved his hand to Li Junge: "I'll talk about this in two days, go and clean up the bamboo chicken, let's squint for a while." Call me again when you're eating!"

Li Junge came to the back of the kitchen, cleaned up the bamboo chicken, chopped it into dices the size of the index finger knot, and then used cooking wine, onion knots, and ginger slices to taste.

Then put the dried bamboo sunflower into the chicken broth, and then go to the kitchen to pick up the ginger and chili.

Pickled ginger should be soaked with tender ginger, and the chili pepper should be soaked with two jingtiao chili peppers.

Slice the chili pepper, slice the pickled ginger, slice the garlic and cut the shallot.

Bring the oil to a boil over high heat and fry the diced bamboo chicken.

Fry until the surface is browned, pick it up and put it in a basket to cool to remove moisture, and then fry it in the pot for a second time after it cools.

After two times, the bones of the diced bamboo chicken are crispy, and the mouth is full of burnt flavor when you chew it.

If you want to eat the original flavor, then you can serve it with a salt and pepper dish now, but Zhu Chaoan wants to eat stir-fried, so you have to continue.

Leave some base oil in the pot, soak ginger and chili peppers, fry a small amount of bean paste to fry the red oil, sprinkle a large handful of Sichuan peppercorns, pour a spoonful of chicken soup after stir-frying, a small bowl of mash water, a little dark soy sauce, and then pour the diced chicken into it and stir-fry.

The mash has both a wine and a sweet taste, which can both remove the smell and improve the freshness, and there is no need to put cooking wine and sugar.

When the juice is almost dry, add diced cucumber and shallots and continue to stir-fry until cooked, and there are more side dishes than bamboo chicken, which is actually similar to the practice of Qianzhou's famous dry pot series.

The scent wafted upstairs.

Mother Ni ordered vegetable bean curd on the side, and said to Li Junge with a smile: "Piwa, the food you made is really fragrant!"

Li Junge said with a smile while getting up the pot: "This is not my credit, it is that this bamboo chicken tastes too good." ”

Ni's mother said: "Bamboo chicken is sweet and warm, which can replenish the mind. We are all steaming gastrodia here, stewed pork belly, for pregnant women to eat, hoping that she can give birth to a smart baby. At the same time, it is also a confinement dish. ”

Li Junge laughed and said, "That's it, in fact, we have wasted the medicinal effect by eating it like this, but we can't stand its fragrance! If it weren't for this dish, those two goods would still be halfway up the mountain!"

After the work was finished here, Li Junge watched Ni's mother order tofu.

This is one of the classic specialties of the Miao family, tofu is not like Jiachuan bean curd with bile water, nor like tofu brain is made of gypsum, but with the sour pulp that every Miao family has.

Cook the soy milk first, pour the ground soy milk into the pot, add water to form a large pot, and then bring to a boil.

The old rule of boiling soy milk is "three boiling and three breaths", when the soymilk is swollen and about to overflow the edge of the pot, keep scooping it up with a large scoop and pour it back high, so that it can cool down, and repeat it several times to ensure that the soy milk is completely boiled.

Miaojia vegetable tofu was originally used with bean dregs, and after boiling, you can add some pulp to the vegetables.

However, in order to take care of Li Junge's taste, Ni's mother still filtered out the soybean milk before pouring it back into the pot, put in the minced vegetables when it was boiled again, stirred slightly, and immediately annealed the vegetables when the vegetables were cooked, and lifted the pot to the ground to prepare some pulp.

The green vegetables used in the Miao family cabbage bean curd are particular, pumpkin tips, loofah tips, tomato seedlings and other fluffy vegetables are the best, these hairy broken leaves are easy to grasp the bean curd into shape, and the smooth surface of cabbage and kale is secondary.

The amount of vegetables is similar to that before soybean soaking in terms of weight, and more is fine.

Lifting the pot to the ground, Ni's mother held a big bowl in one hand, the big bowl was her own sour soup, and the other hand used an iron spoon to pour the sour soup into the pot in a circle, poured it twice, and then scooped the soup with a spoon to pour herself, and so on and so forth, until she saw that the vegetable tofu gradually sank and the soup gradually became clear.

Put the basket in the pot and press lightly to allow the bean curd to condense into a piece.

Li Junge said with a smile: "Although the coagulant of the bean curd is different on the mountain and down the mountain, the technique is the same, and my mother also ordered the bean curd like this." ”

This time, Li Junge added watercress, sesame oil, cooked vegetable oil, star anise powder, Sichuan pepper powder, and soy sauce to make another special flavor of bean curd dipping water.

Soon the dishes were ready, Li Junge helped Ni's mother to cloth the vegetables, and Ayin went to ask Zhu Chaoan to have dinner with Si Xingzhun.

Everyone sat down in the hall and ate it.

Si Xingzhun picked up a piece of fern and asked, "What is in the pot meat this time?" I have eaten steamed bread slices fried back to the pot meat, bread slices fried back to the pot meat, dried tofu fried back to the pot meat, but I have never seen this one. ”

Mother Ni said: "This is mountain fern ba, but it is delicious, hurry up and taste it." ”

Si Xingzhun put a piece into his mouth, chewed it, and said, "Well, it's really good, hahaha chewing this feels so tough, QQ is bouncing, the taste is also good, and the taste is also delicate!"

Ayin also picked up a slice, wanting to eat it and being entangled: "I heard that bracken has carcinogens contained in it, how scary it is!"

Ni's mother was startled: "Erpi, is what Ayin said true?"

Li Junge said: "There is a saying on the Internet that the Japanese love to eat bracken, and later it was found that the young part of bracken contains something called 'protofernin', which can destroy DNA and promote tumor growth. This bracken and fern root vermicelli are made from fern roots, which is not the same thing as the young part of bracken, so I don't think there is any need to worry, but bracken may still need to be eaten sparingly, and it is good to eat it a few times a year to enjoy it. ”

"Take another 10,000 steps back and say, bacon sausage skewers, which ones have no carcinogens? There are also those pesticide vegetables and additive chickens and ducks in big cities, I don't think they are necessarily safer than bracken. As long as you don't eat it every day, it will lead to the accumulation of a certain carcinogen in the body. ”

"Even if you only drink water, the human body still produces cancer cells every day, so you don't have to talk about cancer discoloration. Healthy life is the most important thing, diet is only one aspect, and the harm caused by staying up late every day may be much more serious than the harm caused by eating bracken a few times, right?"

Grandpa Yu said: "I think what Piwa said makes sense, the people in the mountains have been eating fern roots for half of their lives, if there is no this, then everyone will not live during the famine, and they will die cleanly!"

Ayin said: "So that's the case, I'm so scared that I don't dare to eat bracken for a long time, and today I'm going to enjoy it!"

Ni's mother also smiled: "When Ayin was a child, she liked to guard the side of the pot and eat the sticky candy with fern, so I said why didn't the sniffing dog come today, it turned out to be like this." ”

Li Junge said: "My favorite is this vegetable bean curd, in order to take care of our habits, the bean dregs are filtered out, this sour soup bean curd and loofah vine, delicate and fragrant, than Jiachuan bean curd is another feature." ”