Chapter 24: The Little Banquet

The two chatted for a while, Li Junge said goodbye to Uncle Mingjiang, and when he returned home, his mother complained when she saw him: "Why are you so unbehaved, tomorrow Xiaoliang and they are going to come to play, you don't say it in advance, and you come back so late." ”

Li Junge said: "Ah, you don't need to prepare anything, I'll cook tomorrow, you just do your business." ”

Mom said, "Ha, then Mom will eat the ready-made food you made!"

When he got up early the next morning, Li Junge was busy, first went to the freezer and took out a piece of pork belly meat to thaw, then boiled a pan of boiling water, prepared a big bowl, filled half a bowl of cold water, sprinkled some salt into it to dissolve, and then went to the chicken pen under the longan tree to catch chickens.

After picking a fat chicken mother and coming to the house, she gave a knife, carried the chicken feet and dripped the chicken blood into a large bowl, filled a large bowl, and then gently stirred it with chopsticks, and put it aside to stand.

Take out the pot of boiling water, put it on the cement table, throw the chicken in and scald it for a while, take it out and soak it in cold water, and start to defeather the chicken.

After the big hair was faded, there were still some fine fluff that could not be removed, Li Junge went to the kitchen and grabbed a handful of straw and lit it to rip off the fluff.

After processing the chicken feathers, take the chicken to the house and disembowel it.

Remove the offal and chicken fat, wash the chicken, and chop it all into small pieces.

A large coal casserole was pulled out of the kitchen, which was an enlarged version of the black casserole used to boil Chinese medicine, and this thing stewed soup was the most fragrant.

First, fill the coal casserole with half a pot of boiling water and boil it, then boil a small pot of boiling water, and blanch the chicken pieces in a small pot to remove the residual blood.

Then put the blanched clean chicken pieces into a coal casserole, both of which must be hot water in the process, otherwise the chicken will be firewood.

Pat a large piece of ginger and throw it in, wait for the coal casserole to boil, remove the firewood, cover the remaining charcoal with firewood ash, let it burn slowly, and let the casserole slowly simmer at 80 or 90 degrees.

Make sure that the water in the casserole bubbles up one or two fish eyes every few seconds, and that state is the most suitable.

In this way, the stewed chicken can not be covered with a lid.

Just let the chicken stew openly, Li Junge now turned his head to deal with the wild boar.

Wild boar meat is lean all over the body, and the piece of pork belly on the stomach is still a little fat, so it is best to make braised meat.

Li Junge cleaned the thawed wild boar, cut it into strips, and soaked it in cold water and cooking wine for about 20 minutes.

Then add water and a few pieces of ginger to the pot, and blanch the soaked wild boar meat in the water after the water boils.

Blanch until the surface of the pork turns white, remove and rinse, and then cut the meat into mahjong pieces.

Then heat the pot, do not put oil, directly put in the cut wild boar pieces, stir-fry until the surface is slightly discolored and oily, and start the pot when the four corners are gilded.

Looking at the wild boar meat that is quite fat, in fact, there will be no excess oil left at the bottom of the pot.

Then remove the pork pieces and set aside.

Add a small amount of vegetable oil to the pot again, turn off the heat after boiling, wait for the oil temperature to cool, add rock sugar, and then slowly fry the rock sugar on low heat.

When the color of the rock sugar liquid became darker, Li Junge began to pour in the fried wild boar meat pieces and stir-fry.

After that, add dark soy sauce, add some mash, rice wine, then add water to cover the meat noodles, add star anise, sannai, cinnamon and bay leaves, bring to a boil, and then move all the ingredients into a small casserole to simmer.

Then I grabbed a handful of dried bamboo shoots and fungus and soaked them.

After finishing this, Li Junge returned to the house and began to process the chicken offal.

Wash the chicken heart and liver, cut the chicken intestines and chicken gizzard to remove the debris, tear off the yellow hard membrane inside the chicken gizzard, and throw it on the stove to bake.

After this thing is roasted and dried, it is called chicken inner gold, and it is ground into powder with atractylodes, which is a good medicine for treating children's food accumulation.

Next, rub the chicken intestines with salt, remove the mucus and wash them well.

Then cut the chicken intestines into small pieces, and slice the chicken heart, chicken gizzards, and chicken liver.

There will be a lot of slurry after the chicken liver is sliced, so soak it in water repeatedly until the surface is clean.

After packing the chicken offal into a bowl, Li Junge began to organize the ingredients again.

Take out the sauerkraut, pickled pepper, pickled ginger and shred them separately, cut the celery into sections, and cut some chopped green onions, ginger and garlic.

Then chop the chicken fat and start boiling the chicken fat.

Strain out the oil residue and save a small bowl, and pour the rest into the chicken broth that was just stewed.

Li Junge's actions were swift, and after doing this, it was only about ten o'clock, so he sat in the yard picking vegetables while waiting for Liang Huili and them to come to the door.

After ten o'clock, I saw three figures walking at the end of the fish pond in the distance.

It was Liang Huili, Wang Congjun and Zhu Chao'an.

Li Junge stood up and waved at them with an unfinished water spinach in his hand.

Liang Huili was wearing a white T-shirt, sweatpants and sneakers on her feet, and a white baseball cap on her head. Wang Congjun was wearing leather shoes and trousers, and a gray shirt on his upper body, looking quite old. The big fat man Zhu Chaoan was wearing a set of cotton silk shirts, a pair of slippers, and two bottles of wine in his hand.

The three of them approached, and Li Junge smiled: "Are you the three generations of the old, middle and young people coming out for a walk?"

Liang Huili jumped up and ran to her grandmother and shouted, "Grandma, I've come to see you!"

Grandma was happy to see her eyebrows: "Ouch, Liang girl is here! Teacher Tian is okay?"

Liang Huili's face was flushed, she took her grandmother's hand and shook it, and said, "Well, my mother is in good health, and she still talks about you from time to time." ”

Wang Congjun also came over to ask his grandmother, and grandma said, "This is not a baba, this is also a good thing." ”

Zhu Chaoan stuffed the two bottles of wine into Li Junge's hand and said, "Ouch, I climbed the mountain all the way, which made me a little unbearable." ”

Li Junge smiled and said, "It's only been less than half an hour to get off the boat, why are you so empty?"

Wang Congjun said with a smile: "Wine is a poison that pierces the intestines, and the color is a steel knife that scrapes bones." ”

Zhu Chaoan ran into the hall and saw a pot of herbal tea brewing on the table, so he hurriedly poured a bowl and drank it first, but he didn't care about speaking.

On the other hand, Liang Huili snorted and asked, "Why does it smell so fragrant?"

Wang Congjun said: "That's it, this chicken soup is so fragrant." Alas, it is not easy to drink such authentic chicken soup in the county now. ”

Li Junge dragged a few stools over, asked the three of them to sit down, and said, "That's it, these are all pure grain New Year's chickens, and the bones are oily, of course they are fragrant." You rest for a while, drink water, and I'll pick the vegetables. ”

The three of them sat down and chatted while helping Li Junge pick vegetables.

Li Junge took out the chicken blood bowl, this is the chicken blood has condensed into blood wang, and used a small knife to take a few knives horizontally and vertically, cutting the chicken blood into small squares. Then pour the blood into boiling water and scald it to make it coagulated even more.

This is my father and mother came back from turning the corn, and as soon as I arrived at the open dam, my father said, "Well, this chicken is so fragrant today." ”

The three of them hurriedly got up and greeted them.

Seeing that everyone had arrived, Li Junge entered the kitchen and began to cook other dishes.

First open the lid of the casserole of braised wild boar, add the soaked dried bamboo shoots and mix well, then let it slowly reduce the juice over low heat.

The cut chicken offal is mixed with cooking wine, white pepper and starch and marinated, and Li Junge makes blood wang first.

Heat the wok, add the oil, add the soaked ginger, chili pepper, and garlic until fragrant. Then add the sauerkraut.

Once the sauerkraut is fragrant, scoop a few spoonfuls of chicken broth from the coal casserole and bring to a boil in the wok.

Put the blood in it, evenly submerge it into the soup, and after boiling, change to low heat and simmer for about 15 minutes, when the soup is about to dry. Add salt, sugar and pepper to taste and sprinkle with chopped green onions.

A fragrant sauerkraut blood is complete.

Next, make the pickled pepper chicken offal.

Pour oil into the pot, when the oil is hot to sixty percent, pour in the bean paste, green onions, garlic, pickled ginger, pickled pepper burst out of the fragrance.

Stir-fry until the red oil comes out, then pour in the marinated chicken offal and stir-fry until the chicken offal changes color, then add the soaked and washed fungus and stir-fry for about a minute, finally add the parsley shreds, add salt and stir-fry evenly.

After sending a few big dishes to the table first, Li Junge made another stir-fried cabbage sum with chicken fat residue, a dish of garlic boiled water spinach, a dish of fried green peppers with dried fish, and a brine platter made yesterday, which also filled the table.

was about to open the 1573 brought by Zhu Chao'an, but Zhu Chao'an suppressed Li Junge's hand and said: "Erpi, we won't drink this today, hurry up and take out your family's black plum wine this year, it's refreshing to drink in this weather." ”

Li Junge said: "How can you take out the local wine in the countryside to entertain distinguished guests?"

Zhu Chaoan said: "Don't come to this set, hurry up, that one is much more agreeable than this." ”

Li Junge took out the black plum wine, mixed it with rock sugar, and served it evenly for everyone, and even Liang Huili added a small glass.

Li Junge picked up the cup and said, "We haven't seen each other sometimes, come, let's go first and then eat." ”

Everyone took a sip together and began to eat.

Wang Congjun picked up a piece of chicken and put it in his mouth, and said, "Well, this chicken is really fragrant." ”

My mother also tasted a pair of chopsticks and said, "That's it, when you come back, the chicken seems to be more fragrant." ”

Grandma said: "The bitter bamboo shoots from a few days ago seem to have become fragrant, and it is good for the good grandson to come back." ”

Li Junge thought to himself, could this be the effect of the space spirit spring? After taking a sip of the soup, it seemed that it was indeed better than ordinary local chicken soup, and said with a smile: "I have eaten feed chickens in Yuzhou for a few years, but I was dreaming about the local chickens at home at that time." ”

My mother gave Liang Huili a chopsticks of wild boar meat and said, "Liang girl, are you still used to coming to the countryside? ”

Liang Huili took a bite of pork, felt full of fragrant mouth, smiled so much that her eyes were crooked, and said: "Uncle Wang's food is fragrant, a few days ago, Erpi said that he wouldn't give me meat, and wanted to use roasted sweet potatoes to send me away." ”

The old mother said angrily: "It's against him! Come here if you have nothing to do in the future, I'll let him cook for you whatever you want to eat! If it weren't for his fourth grandfather and Teacher Tian, he would still be digging in the field now!"

Li Junge said with a smile: "I'm still digging in the field now! This wild boar meat is not what I hunted when I was digging in the ground!"

Wang Congjun and Zhu Chaoan were taken aback, and hurriedly inquired what was going on.

Liang Huili took another piece of wild boar meat and said teasingly: "This matter has spread in the township, in the past there were punches and tigers, and now there are knives to split wild boars." It's all heroic deeds. ”

Then he said again about Li Junge's killing of wild boars.

After speaking, he said to Li Junge: "This year, the wild boar team in the township must be indispensable for young heroes to join." ”

Li Junge was a little proud, and said: "It's necessary, but the wild boar team is far away, and it's not difficult to scare the wild boar away." ”