Lin Yan looked at Lin Xiang with some concern.

Lin Xiang smiled: "I'm not as weak as you think." ”

The reason for the illness that day, Lin Xiang estimated that it might be because he worked in the restaurant for a day, and then was blown by the wind so violently on the way home at night.

Then he will accidentally get sick, in order to prevent these problems from happening again, Lin Xiang will be careful in the future.

took the pig water bought a few days ago, Lin Xiang started a fire, and first washed the pig water in clean water, and washed it three times.

Lin Yan sniffed something with a peculiar smell, and couldn't help but sigh in his heart: Can these things really be eaten?

watched Lin Xiang wash things quietly on the side.

Immediately, Lin Xiang pulled out the intestines in the pig's water and used vinegar. Cooking wine and other things are washed raw, and a small amount of mixed noodles are spread on the surface of the intestines and kneaded around, and the fabric and other things are evenly kneaded.

After a moment of effort, Lin Xiang had already done a lot of work.

Here, Lin Xiang quickly processed the things, and while the boiling hot water had not yet been used up, Lin Xiang rubbed and rinsed the pig from head to toe.

Vinegar and other cooking wine can rinse the fishy smell of pig water, originally, to treat pig water is to use some mung bean flour or starch to knead, but now they only have some mixed noodles, and can not be wasted, so only a small amount of some, she to see how the effect is.

After doing all this simply, Lin Xiang brought the processed pig intestines and pig large intestines close to Lin Yan's nose: "You smell it, but there is any special smell?" ”

Lin Yan leaned his nose over and sniffed in disbelief.

After a while, he raised his head in some surprise: "It's really much better, Fang Cai is really ......" Lin Yan had a disgusted expression on his face, thinking back to the past that Fang Cai couldn't look back on, but he shook his head again and said, "But it's still a little bit." ”

Lin Xiang smiled.

It's natural, no matter how you rinse it, although it will remove a lot of fishy smell and dirt, there will still be a slight residue.

Lin Xiang pursed his lips and smiled: "Don't worry, it will be gone when it is done." ”

In addition to the process of washing and flushing, Lin Xiang naturally has to use ingredients, ginger, green onions, garlic and other things to season and remove the fish.

In addition, meat products such as pig water, there will always be a little fishy smell when the meat is raw.

Thinking about it, Lin Xiang washed and rubbed the things in his hand in the water again.

The heat on the fire had already risen, Lin Xiang quickly cut these large intestines evenly into sections, added a little oil to the pot, and when the top of the hot pot had begun to smoke a little, he poured these materials into it in one go.

The sound of frying quickly sounded, and the heat rising in the kitchen combined with the faint aroma of meat.

Lin Xiang squinted, and quickly continued to pour some vinegar into the pot to season, adding green onions and ginger by the way.

If the pig is put in the water with some vinegar, the taste is also good.

Salt, sugar, sauce -

"Zilala-" There was another fiery sound, Lin Yan sniffed the rising fragrance on the side, and his saliva was already overflowing.

In the hot pot, there is already some crystal color, the pig sewage treatment is still very successful, at this moment Lin Xiang can only smell the aroma of the food, as for the smell or something, he can't smell it anymore.

"Lin Yan, you go and put the cabbage and radish I handled just now into the porcelain jar." Lin Xiang's movements in his hand kept moving, and he reminded.

Now that I think about it, the hot water should have been almost cold.

While thinking about it, Lin Xiang rotated the pot in his hand at a uniform speed, the spoon was scratched a few times in it, and then while it was steaming, he quickly poured a large spoonful of lotus root flour juice.

The lotus root flour juice is starch, and the dishes with thick soup that I often ate in hotels on weekdays in my previous life were poured with starch water. If you don't use lotus root flour juice, the soup will be like thin water, the taste is very bad, and the whole sauce will not be contaminated.

In this way, the flavor of the dish will decrease.

Lin Xiang quickly stir-fried a few more times in his hand, and waited for the lotus root flour juice to quickly fuse with the pig water in the pot while it was hot.

Put down the spoon, a plate of dishes on Lin Xiang's side is already out of the pot-

Lin Yan was carefully putting the cabbage in with the green radish and carrot.

Lin Xiang put the first plate of hot dishes on the table, walked over slowly, looked at it twice, and said, "Just put it all in at once." After that, Lin Yan was a little surprised, but when he saw Lin Xiang's expression of listening to me, he poured all the materials into it with a "hula-la-" in one go.

"Is there any chili?" Lin Yan frowned, looking a little puzzled.

Lin Xiang smiled and shook his head: "No." "At the market, chili peppers are not cheap. So she didn't have the heart to buy it.

However, after thinking about it, Lin Xiang said again: "You can eat it without chili peppers left and right." ”

This is also true, in the previous life, most of the kimchi that Lin Yan and the others ate were not spicy.

Every year in winter, relatives and aunts at home will pickle a lot, because everyone's taste is different, sometimes they will send some to each other, and it is best not to put chili peppers.

Lin Xiang just doesn't have any dishes at hand on weekdays, and he can eat these kimchi very happily alone, if he gets the benefits of pickling, the sour and sour crispy taste is the same as the rice.

Thinking about it, Lin Xiang squatted down and stretched out his fingers to press the vegetable leaves floating on the surface of the jar a few times.

When pickling kimchi, remember to let the water of the kimchi flood the top of the dish, otherwise when it is time to ferment, some of the vegetables will stink and rot.

Lin Xiang took the salt box, walked to the side of the porcelain tile jar, and put the two jars full of water at the mouth of the road, and put several spoons full of them in his hand.

For fermentation, the amount of salt is also extremely important.

If you put too much salt, it will not be sour enough when fermenting, and if you put less salt, it will be very sour after fermentation, almost sour, making people unable to bite it.

However, Lin Xiang personally prefers to be slightly sour.

Pickles. Naturally, it is eaten as a cold dish, and there is nothing wrong with being sour.

This is more palatable.

After doing all this, Lin Xiang asked Lin Yan to get the two sides of the house that were not very airy.

When pickling vegetables, remember not to leak the air.

Otherwise, the fermentation will fail.

……

After a while, Lin Yan wiped the beads of sweat on his forehead, looked down at the clay jar on the ground with some satisfaction, and said in his heart: It's finally done.

Lin Xiang had already started to boil some bone broth.