The car stopped, mahjong naturally jumped out of the window, Fang Hong pushed the car door, and stepped on the thick grass. Pen, fun, pavilion www. biquge。 info

These grasses are all really twenty-eight meridians, taller than the grass of the prairie that is barefoot, maybe even higher than the knees and thighs, not the grass of the meadow or swamp, although the weather is hot, Fang Hong still brought a pair of heavy desert boots, who knows if there are poisonous snakes here.

Walking to the back of the car, Fang Hong pulled the spare tire rack behind him open, and then opened the door below.

This design is very good, after all, the tail box is not as strong as the real body, and it is not a luxury tail box, so the door is not so firm, and there is a tire rack to cover it.

Fang Hong brought a total of two spare tires, a spare tire rack, and one in the rear compartment, for fear that there would be problems on the road.

Opening the car door, the sailors exclaimed.

"I rely on Brother Gun, others are carrying all kinds of emergency supplies after their road trips, your back box, is it designed according to the refrigerator?"

The back box can't be entered, so it's divided into three major pieces, one of which is a large mailbox, on the right, and the left is Fang Hong's use to put kitchen utensils, the entire tail box, all food, all kinds of food, a water tank, a bunch of mountain treasures to work, and even a large box that is used to put ice cubes at a glance, which contains meat.

"This trip is really luxurious."

"What else can I do...... Take out a bow and kill a wildebeest and drag it to the cart......"

This time Fang Hong brought a lot of dry goods, not only mushrooms, but also dried vegetables, but also dried meat, but it was still not enough, on the way Fang Hong planned to deviate from the route three times to refuel, at that time you can purchase food, but it is not much fresh, there is not necessarily ice, but the boat will naturally go straight to the bridge, and when the time comes, the living will never be suffocated by urine, nor will they be starved to death.

"In Africa today, there are a lot of protected areas established by private funds, which allow people to hunt for profit, and in turn to protect animals, which sounds ridiculous, but it is feasible, because the animals that need to be protected have poor reproductive ability, and some animals have strong reproductive ability, and they do not need to be protected, but they need to be controlled."

Fang Hong took out some of the materials that were quite fresh this time, green lettuce, pork, and fungus.

It sounds like you can tell what this is going to be made - fish-flavored shredded pork.

Fang Hong moved out of the stove, this time the stove was a relatively high-grade stove with a pedestal, which looked a little smaller than the single-stove gas stove.

"The first dish on our trip this time was fish-flavored shredded pork."

"When I was a child, I didn't learn to cook, I often ate fish-flavored shredded pork, and at that time, I always felt that the history of fish-flavored flavor was so long, and the fish-flavored shredded pork should have been many years, but later I learned that this dish was less than a hundred years old, and it was a new dish invented by Jiang's chef Changchuan cuisine during the Anti-Japanese War, which was invented based on pickled pepper shredded pork."

A dish that has only been invented for 70 years has swept the world, and I have to say that the inventor of this dish is simply a cow, the same as Chen Mapo and Ding Baozhen (the inventor of Kung Pao Chicken).

Fang Hong's car, from the height of the waist, can pull out an iron plate, which happens to be used as an operating table.

In fact, if you look closely, the invention of the most popular Sichuan dishes is only a hundred years old, and the oldest is only two hundred years, because the bean paste needs chili peppers, and the chili peppers entered Sichuan too late.

However, the food culture with a history of 3,000 years has been passed down to the present day, and when the chili peppers are waited, the strong heritage of Sichuan cuisine is completely activated, and it explodes in an instant.

Although these dishes are not necessarily spicy, the bean paste is too classic for flavor.

Fang Hong peeled off the skin of the lettuce: "The lettuce should be shredded and marinated with salt for a while, mainly to let the water marinate out. ”

If the lettuce has too much water, the first is that the oil will splash everywhere, and the taste will be wrong to reduce the heat and stir-fry, and the second is because it will be thickened later, and there is no need for the inside of the food to have such rich moisture.

After the lettuce is shredded, the pork also has to be shredded, and they all have to be the same thickness and length, which is right for the Chinese master, this kind of Sichuan cuisine that needs to be fried has to be the same thickness, and it looks classic, not only to see, but also to eat.

If the pork is cut into strips, it will inevitably be fried softly, and if it is cut into slices, it will be burnt.

"Shredded pork, as long as shredded lettuce, mix well with starch."

"Due to the short history of this dish, but it has spread all over the world, it has led to a lot of new ways to make this dish, and the ingredients required in various methods are also different, such as green bamboo shoots in summer, winter bamboo shoots in winter, and in most practices, fungus silk is added."

Green bamboo shoots are actually lettuce in Sichuan, while winter bamboo shoots are real bamboo shoots.

As for the addition of fungus, it is very particular.

The taste of pork is delicate and fine. The taste of lettuce is soft, glutinous, with a little cotton, and the fungus can provide a strong texture to this dish, crisp and refreshing.

"The next thing is to fry the fish."

The fish flavor has the characteristics of salty, sweet, sour and spicy, strong ginger, green onion and garlic, and bright red color, which is a unique special flavor type in Sichuan cuisine. It is used as a meat and vegetable raw material for frying, slipping, and stir-frying. When preparing the "fish flavor", it does not use fish, but it has a strong fresh fish flavor, which is praised as a must-have in Sichuan cuisine.

Because the fishy smell of fish is very strong, and the people of Sichuan folk love to eat it the most, in order to get rid of the fish, people add some kimchi when making fish, such as pickled red pepper and pickled ginger, a little pickled vegetables and other seasonings. Later, the chefs set the folk method of cooking fish as the cooking method of kimchi fish, and in some areas, this method was also set as a flavor type, called kimchi flavor. Jiang's chef gradually improved on the basis of kimchi flavor, which evolved into a fish flavor formed by cooking only pickled red pepper with Sichuan salt, sugar, white soy sauce, vinegar, monosodium glutamate, ginger, green onion, and garlic.

First use the soaked red pepper to fry in the oil pot until fragrant, then stir-fry the ginger and garlic until fragrant, quickly cook the white soy sauce, vinegar, sugar, monosodium glutamate, and the juice mixed with the good water, collect the juice and bright oil, put in the green onion and turn it evenly and put it on the plate. Because the various materials are intertwined with each other at high temperatures, especially some acids, alcohols, and aldehydes react with each other to form a fish flavor.

The characteristic of this dish is that there is no fish, but there is the aroma and umami of fish, and the umami of meat is stir-fried with vegetarian dishes, and there is no other semicolon.

Other vegetarian meat dishes are made with the taste, only the fish flavor type, which is aimed at the umami fragrance.

"Pickled lettuce should be rinsed with water and squeezed out of excess water by hand." That's why it's shredded, and if it's a strip, it's squeezed.

Stir-fry the fish at the bottom of the flavor, add shredded meat, it will turn white after three stir-frying, add finely chopped bean paste and a little dark soy sauce, stir-fry and color, then pour in shredded lettuce, fungus shreds, stir-fry quickly over high heat, and then thicken, stir-fry the sauce evenly under high heat, no need to collect the juice, because under the pot gas, this dish is still steaming hot on the plate, and when you eat it in your mouth, there will be no feeling of excess water.

"I haven't talked about this dish, because this dish requires a good foundation of people to stir-fry, if the knife and spoon skills are not good, it will be very unpalatable. But if it is just right, in this complex combination of flavors, the most classic and delicious essence will be taken out, and this dish will look very homely, but in fact it has represented the highest level of Sichuan cuisine. ”

There are countless shops, and all dishes are delicious, but Kung Pao chicken and fish-flavored shredded pork are not delicious, because the fish-flavored and lychee-flavored types are too complex.

The fish-flavored shredded meat is out of the pot, the shredded meat is round and shiny, the fungus is deep and tight, the lettuce is verdant, and the red and bright juice at the bottom of the bowl with a little golden juice is even more appetizing.

Even ...... The mahjong all jumped on the roof of the car and stared at the dish in a daze.

"Master Ma Er is thinking: What is this thing, why is it so fast, this thing is a fish, because the hair is so fragrant, I didn't see a fish!"