Chapter 527: Steaming, steaming, frying

I took out a ball of twine from my pocket, opened it all, tied a small stone to one end, and folded it in half one meter at a time and spread it on the reef.

Take a bamboo pole cut on the road, the length is about three and a half meters, and from the pocket feel out a few small bamboo pipes that are polished very smooth at both ends and tied to the bamboo pole, the inner diameter of the pole body is larger, the more the rod is slightly smaller, the rod is slightly top of the smallest, used as the rod body of the wire loop.

The end of the twine on the ground is passed through several wire loops, and then through the pottery pendant, and then tied a small awl with seven or eight inverted whiskers made of bamboo pipes and bamboo silk toothpicks with skin, and inserted the awl tightly to the bottom of the pottery pendant, saying: "It's the last day, but it's just an addiction to sea fishing, I'm sorry for this trip to the island." ”

Ah Yin smiled: "Are you good at this thing? It looks so simple, and you come up with it now?"

Li Junge said with a smile: "So if you only try five, it's just fun!"

Let Ayin stand aside, Li Junge parted his legs, carefully did not step on the line on the ground, received the pottery shrimp twenty centimeters in front of the head of the rod, pressed the twine with the thumb of his right hand, raised the rod with both hands above his head, waved it forward, and at the same time released his thumb and beat the pottery shrimp out with the technique of hitting the sea rod.

The bright clay shrimp drew a beautiful parabola, and the twine on the ground was quickly pumped away piece by piece, and the clay shrimp flew out thirty or forty meters before falling far into the sea.

Li Junge said to Ayin: "Come Ayin, you hurry up and hold the pole, and I will reel in the thread." ”

Ayin has also seen a lot of fishing friends, and knows how to hold the rod, so he takes the rod and stands it, and the lower end is against his lower abdomen.

Li Junge began to rotate his hands and took back the twine.

After a trip to collect it, there was no movement, Li Junge took the rod over again, and beat the pottery shrimp out for the second time.

Still no harvest, until the third time the shrimp is like a sea, just four or five meters of harvest, Ayin suddenly "ouch", and then saw the tip of the rod trembling slightly, and couldn't help shouting: "There is something!"

Li Junge held the rope in his hand, felt even more obvious, and said: "It's not big, hahahaha, but it's definitely hit." ”

Speed up to retract the line, and when the pendant was pulled out of the water under the reef, Ayin found a mollusk hanging under the pendant, and his eyes widened: "Squid!

Li Junge was triumphant: "How about it? No matter if the yellow cat is a white cat, it is a good cat if you catch a mouse! Although my reflective insect is ugly, it has an effect, right?!"

Carefully taking off the squid and throwing it into the small puddle behind him, Li Junge laughed: "Come again, this cuttlefish stewed chicken is in trouble!"

The two kept throwing like this, and Ayin also joined in and played as a game. The two compete to see who throws far.

There were a lot of squid in the sea, and after a while, there were four or five squid more than one and a half pounds in the puddle behind him.

But the good thing didn't last long, and the big thing under the water came.

This fishing group is completely inadequate, and Li Junge can't hold the twine that is quickly drawn out with both hands, so he has to let go.

After dozens of meters of twine, the pebble was pulled to the bottom of the wire loop, the pole was bent and pulled down, and Ayin screamed and felt a strong force pull himself into the sea.

Li Junge grabbed Ayin's waist, quickly put his hands on the rod, and the two of them controlled the rod together.

Then he felt his hand loosen suddenly, and Ah Yin screamed again, and both of them fell backwards and sat back on the reef together.

Ah Yin hurriedly threw away the bamboo pole and straightened up: "Erpi, did you press you?"

Li Junge only felt that his buttocks were hot and painful, and waved his hand and said, "It's okay, it's okay, the things in the sea are really violent!"

When he got up from the reef, Ah Yin's face turned red, and he quickly took off his shirt, wrapped it around Li Junge's waist, and laughed in a low voice: "Your pants have two holes in your buttocks......"

Li Junge recycled the twine and rewound it into a ball of thread, and as for the pottery shrimp, it had long since disappeared.

Li Junge smiled: "Yes, I can't play, go home!"

Ayin was still nervous: "What was that just now? It's scary!"

Li Junge smiled and said: "How about it? Fishing can also be very exciting, right? Just now it was estimated that there was a squid on the bait, and then the guy who ate the squid came to cut off the beard, there are many varieties, the ghost knows what it is!"

Ayin said: "The sea is so scary, because we have played in the water so many times on the beach. ”

Li Junge said: "Don't worry about this, no matter where you are, the most terrifying thing is people." Ordinary sea creatures, like those on Bifeng Mountain, do not dare to take the initiative to attack people, but run as far as they see people. ”

The two of them picked up the squid back in their nets and went to check the trap of the strange crab.

The trap last time was 100% effective, and this time it's not bad, five cages, and three have already inhabited guests.

After restoring the cage, Li Junge smiled and said, "It's all very lucky to come to the island! This meal is hearty enough!"

Ah Yin said with a smile: "Let's see if the wild duck is caught, if you can catch it, the chicken, duck and fish are complete, this is an authentic nine-bucket bowl noodle......"

Li Junge, who said in one sentence, was itching in his heart, and the two hurriedly collected all the way back to Xiaohu.

The reeds are small

There are too many waterfowl in the continent, and four of the five traps are hit, but the duck only has one green-headed duck, and the rest are things like the sniple night heron's foot sandpiper, so they can only be released.

However, although there was only one duck, several duck nests were found.

It's the second egg season of the year, and each nest contains about 10 wild duck eggs.

Li Junge picked up the duck eggs and checked them with his hands in front of the sun, picked up one or two of each of the newly born nests, and smiled at Ayin: "This ...... This is the rhythm of making a bowl...... Oops, my mouth waters...... just thinking about it."

Ah Yin was also aroused: "When you say this, it's really a bit greedy for Uncle Sangao's inlaid bowl!"

When he came to the well, Li Junge fished out the dace and washed it, took it home together, and began to get busy with Ayin.

I made a brown silk funnel, and put a thick layer of bread grass on the inside, and opened the jar of fruit wine that had been fermented for half a month.

The faint aroma of wine mixed with the fruity aroma came to the nose, and the flesh in the jar had disappeared into precipitation, and the surface was full of clear wine pulp.

Strain the wine into a basin, wash the jar and pour the pure wine back in.

The leftover sake lees are also a good thing formed by the fermentation of the pulp, and Li Junge didn't plan to throw it away, and it was best to keep it as a condiment to remove the fish.

Pickled ginger, pickled pepper, ginger and garlic, peeled and cut.

Then Li Junge went to wash and peel the chickens and ducks, and stewed them in a broth pot.

Scrape and wash one-third of the pork belly with the skin in warm water and add it to the soup to boil.

Blanch the cuttlefish in boiling water and cut into strips.

Then start to remove the dace, add some pork belly, bacon beaten and puree, some sake lees, minced ginger, papaya starch, papioca puree and water to bubble.

The remaining pork belly is cut into strips, hung with a batter with salt and minced ginger, and let Ayin fry it into crispy meat.

On his own, he took the duck eggs and salted them and began to spread the egg skin.

The four fire eyes took turns to work, the soup stock and crispy meat began to taste first, and the big and small mustaches were swallowing saliva while shooting in a hurry.

The chicken and duck were stewed for twenty minutes, and Li Junge began to chop pieces and put them in a large pottery bowl.

On the subcutaneous meat, it is placed against the bottom of the bowl, then the cuttlefish strips are added to the chicken, the sour bamboo shoots and taro stalks are added to the duck meat, and a little lard is added to each of them, and some base soup is drizzled.

Wash the steamer out, these two are the first layer.

Put the leftovers of the neck skeleton of the chicken and duck back into the soup pot and boil it, take out the pork belly in the pot and put it together with the bacon sausage pot and let it cool for later use.

After the egg skin was spread, Li Junge began to fill half of the meat filling in the middle of the egg skin, glued it into a cylinder with egg liquid and put it on the plate, and steamed it on the second layer of the steamer.

Then he took over Ayin's crispy meat pot and began to fry the remaining meat filling into meatballs.

The smell was a bit like that, and the bearded man couldn't help but start to make comments: "Jungle, or, let's have some dinner and then continue ......"

Li Junge laughed and said, "I'm not hungry for you, I'll have enough leftovers for a meal!

After frying the meatballs, Li Junge took out the steamed egg cone, slice it with an oblique knife and spread it to the bottom of the big bowl, then slice the crispy meat with an oblique knife and spread another layer, then spread a layer of preserved pork heart slices, and then spread a layer of croquettes, and finally soaked dried bamboo shoots, dried mushrooms, add salt, minced ginger, broth, and steam them in the steamer.

Then cut the pork belly into meat squares, chop the leftovers, stir-fry in an oil pan, fry until the gold is edged, add the chopped taro stalks and stir-fry.

Dinner is crispy pork, fried meatballs, leftovers from egg skin and meat rolls, some fried taro stalks with pork belly, plus bacon sausages, tapioca bread, and vegetable soup.

The two beards devoured each other, and the master's tricks were simply endless! The crispy meat was sprinkled with spiced chili noodles, and the meatballs were poured with a layer of stir-fried sweet and sour garlic hot sauce, which tasted so delicious!

Li Junge saw that they were really not the same, and couldn't help but greet: "Don't eat again tonight! Leave some space, tomorrow will be the main seat!"

After eating, Li Junge began to make braised hooves.

The hoof is the elbow, and the bones have been shaved off in order to taste the flavor when pickled before, and the vertical knife is constantly spread out and pickled. Now you only need to brand the skin of the meat into tiger skin lines, smear the sugar color while it is hot, make up the horizontal knife on the lean side, cut it to the lower half of the fat meat, and then boil the ginger and garlic and star anise with mushroom oil, pour all the ingredients into a large bowl covered with hooves, and steam it into the second layer with the inlaid bowl.

Ayin began to knead the dough, and there are two kinds of dough, one is hot dough, which is used to make crystal pig porridge and pearls, and the other is yeast dough with baking soda, which is used to make bread.

And Li Junge began to chop bacon, chop diced bamboo shoots, chop dried mushrooms, and mix them with mushroom oil to make pig porridge filling.

Ayin began to boil the pearls, which were then cooled in cold water, then added honey, desiccated coconut and nori to the leavened dough and began to toast the bread.

Waiting for Ayin's baking of bread, Li Junge took the plate, cut the pork belly, preserved pig ears, preserved pork liver, preserved pork heart, sausage bacon, and piled up a big preserved meat platter.

After everything was done, it was already late, Li Junge asked Ayin to rest first, and he made six benches with bamboo materials.