"Cut, at your level, you're still called a chef!" Fu Mei directly despised it, but she also found that Zhang Heng was much more cheerful than before, and he was a little more narcissistic, but he was still a little man!

Zhang Heng smiled and said to himself: "What I made for you today is actually a dish of tamales. ”

"Tamales?" The girls all showed surprised expressions, because they didn't see any signs at all.

"Hehe, see this piece of meat, this is pork belly, also called plum blossom meat, the pork belly on the pig is not valuable, but the pork belly of this all-thin beast is precious." Zhang Heng said and picked out a large piece of meat weighing about ten catties, exposing the side, three fingers wide thick, with two layers of white grease in the middle.

He also said: "There are also pork ribs, you must choose the ribs, such ribs have a little fat, and they are more glutinous when steamed." ”

"There is also the large intestine, the cyan part should be cut off, the taste of the cyan part has no effect, but the color looks disgusting."

While talking, slice the pork belly, not too thin or too thick, the ribs will be swayed at will, cut it off, and cut the fat intestine into four centimeters and sections.

This dish he had made in the last expedition to the west, and later because of the bumper rice harvest, this dish also became popular in the tribe, and it was also one of the few dishes he could show his hands, and his cooking skills were actually okay, of course, limited to home-cooked dishes.

"At this time, you need to marinate for a while, because the meat you choose is greasy, and it will be fine for ten minutes, and it doesn't matter if you marinate for half an hour. There are three steps to making tamales, and the first step is marinade.

Xiaomi, a few of you can help me prepare, Jiang Mi. There is also mash with garlic and mash, and the mash is used as cooking wine. This must be added to make the taste more glutinous. In addition, there is soy sauce, choose light soy sauce, the color will not be so dark. Add some sugar to neutralize the saltiness, sweet and spicy sauce, and if you don't have one in the kitchen, grab a bottle of oyster sauce. Sichuan pepper powder, chili powder, monosodium glutamate, these are naturally indispensable, by the way, and salt, that's all. Zhang Heng said lightly.

The women began to rummage through the kitchen with bitter faces. Fortunately, there were a few chefs in the kitchen, and everything was ready quickly.

At this time, Zhang Heng had already started the fire by himself, poured some oil into the pot, evaporated the blisters, and then poured about a pound of bean paste, which is indispensable in Sichuan cuisine, into the pot. The county bean paste is also cheap, only five yuan per catty, and some are at most ten yuan, of course, if you make it yourself, the cost price is about three yuan.

The recipe for bean paste is actually very simple. In the summer of July and August, choose a long strip of fresh red peppers, the wholesale price is about two yuan a catty, wash it directly with a small machine into chili foam, not too troublesome can be chopped with a knife. Then the fermented beans (also called broad beans. Douban) in the wine to remove the surface of the mold, and then soak the broad beans in rapeseed oil, with blended oil can also be just not so fragrant. Then grab a handful of peppercorns and sprinkle them inside, there are fresh green peppercorns in this season that taste more fragrant. Because in season, fresh peppercorns only cost 25 yuan a catty. In winter, it can be sold for sixty-one pounds. Thirty catties of chili peppers, sprinkle two or three taels of peppercorns on OK, if you like to eat hemp, you can sprinkle more, the taste of hemp is also essential for Sichuan cuisine, in fact, it is the taste of peppercorns.

Broad beans soaked in oil mixed with peppercorns directly exposed to the sun, the time does not matter, the longer the sun is dried, the more fragrant the taste, the countryside is generally about a week, it is best to stir it with chopsticks when drying, the fragrance can make people swallow saliva. As for the fermented broad beans sold everywhere in the market, seven or eight yuan a catty, it is nothing more than to make the broad beans moldy, which is similar to the method of moldy tofu milk, which is to produce yeast. If you don't feel too troublesome, you can also make your own broad beans, but if the amount is small, it is better to buy the fermented finished product directly in the end. Thirty catties of chili peppers, one catty of broad beans will do.

Because of the time relationship, the broad beans should be prepared in advance, and after the peppers are beaten, the soaked broad beans are mixed with the clear oil, stirred evenly, and salt needs to be put in addition, about five catties of chili peppers will be put in a catty of salt, because the current salt is too TMD, not salty at all, if you change in the past, ten catties of chili peppers can not put a bag of salt.

At this time in the countryside, the mixed chili sauce is directly put into the jar, the general jar can just hold 30 catties, and you can scoop it out to fry vegetables after a few days, and the villagers themselves plant broad beans, peppers, pepper trees, rape, so the cost is only salt.

If you want to make the bean paste thicker, you can add a little wheat flour in moderation, and add a little soy sauce to make the color darker and better-looking.

And Pi. The manufacturing process of county watercress will be a little more complicated, and at this step it will not be installed in a jar, but directly put it into a large vat, put it in the open air and expose it to the sun, stir it occasionally, cover it at night, and then stir it again during the day. The so-called secret bean paste, chili sauce or something, in fact, is on the point of exploding, and ordinary people will omit this process, so it is not so fragrant.

The bean paste sold in the supermarket is generally dried for more than half a month, which is deep fermentation to remove moisture, and the flavor of chili, broad beans and peppercorns is fully released, and the stir-fry is very fragrant, because there is salt in it, so you can stir-fry without soy sauce, at most put a little salt OK. Some families in the rural areas of Shunai can't buy two bottles of soy sauce a year, and even if they do, they eat them with soy sauce and noodles.

Douban sauce is also the foundation of the Sichuan cuisine series, and without this thing, it would not be considered Sichuan cuisine.

One thing that is more cheating is that Pi. The county watercress has been exported to foreign countries, and all the exported watercress sauce is a boutique that has been exposed to the sun for more than half a year, and the good things are TMD for foreigners to enjoy, Zhang Heng thought with contempt.

――――――――

At this time, the bean paste in the pot will be fried directly after the fragrance, this step can actually be omitted, but this stir-fry will remove the raw flavor in the oil, and the soy milk sauce will be thicker.

"All set!" Tang Mi shouted.

Zhang Heng smiled, and then poured these seasonings into three basins, stirred the pork ribs, fat sausages, and pork belly and marinated them evenly.

"Alright. Now proceed to the second step, frying the flour. That's right. Millet, you go peel some potatoes and cut them. Zhang Heng commanded, unconsciously with the tone of issuing an order. The momentum is very strong and cannot be questioned, which makes the women stunned a little.

Put on the fire, heat the pot, no need to put oil, at this time scoop a pot of tiger tooth rice and pour it directly into the pot, and then throw a variety of spices such as star anise, kaempfera, cloves, grass fruit, cumin, hanging skin and other spices into the pot. Or ask the spice shop aunt to bring you a small packet.

"What are you doing fried rice!" Fu Mei came up, she was actually a little embarrassed, standing in the kitchen couldn't help anything, at first she didn't think Zhang Heng could make any food, but now she believes a little bit when she looks at this posture.

Zhang Heng said with a smile: "Of course it's fried rice, look, you have to fry the rice until it turns yellow, by the way, the most important thing is not to wash the rice before frying." If you get wet, you won't be able to. ”

Within a few minutes, Zhang Heng exclaimed with satisfaction: "Okay! ”

"It smells so good!" Fu Mei sniffled, as if smelling the misty fragrance of rice in the air.

The yellowed tiger tooth rice looks like a delicious snack that will whet your appetite.

"Huh. This is the taste of rice and spices, but it is not yet edible, and the rice can only be said to be half-cooked. All right. The next step is to break the rice and spices together, as if there is no small machine. You can use a small stick to break it at home, and now it doesn't have to be so troublesome. I'm going to do a magic trick for you. ”

Zhang Heng poured the rice into a big cloth bag as he spoke, slapped it directly, and then said with a smile: "It's okay, don't beat this rice into powder, keep it in small granules, so that it will be more glutinous." ”

The time was just about the same, and he directly scooped some rice noodles and sprinkled them on top of the marinated meat, and then instructed the soup millet and a few people to stir it evenly, and the fat intestines and pork ribs would look a little dry after being stained with rice, so Zhang Heng scooped some bone broth and poured it inside.

As for the rice noodles, just look at the situation and add them, and make sure that each piece of meat is coated with flour, not too much, because the rice noodles will swell up after steaming. About a pound of meat, two or two rice noodles are OK.

"It's time to get on the steamer!" Zhang Heng shouted with satisfaction, and then beckoned a few women to put the meat into the steamer, at this time, it is best to use your hands to grab the meat piece by piece and put it into the steamer, and it is best not to overlap, so as not to affect the taste when steamed.

As for the salt taste of the meat, if you are not confident in the ingredients, you can directly dip your fingers in the surface of the meat pieces and put them in your mouth to try the taste.

"That's it!" Zhang Heng clapped his hands and shouted, the steamer has been put on the pot, and then there is nothing to do with him, just turn the water on low heat, the pork belly will be steamed for twenty minutes, the ribs will be about forty minutes, and the fat intestines will be steamed for about half an hour because they have not been cooked beforehand. It doesn't matter if the time is a little shorter or longer, because it is rice flour used, and the mash is added so it is not old, the mash is not only more glutinous, but also becomes quite a cooking wine, and the mash belongs to Shao. The castrated version of Xinghuang wine, because the color of the mash is snow-white, the price is also quite low, about three yuan a catty, good quality and low price!

The manufacturing method of mash is also simple, soak the glutinous rice for a few hours, then steam it in the pot for about forty minutes, and when the temperature drops to thirty or forty degrees, crush the sweet wine koji bought and stir it inside, add a little cold boiled water when stirring, and then directly put it in the jar, leave a small nest in the middle, sprinkle a little sweet wine koji to make wine, this thing is generally made in autumn and winter, it needs to be heated, the villagers generally put the jar in the pyre, and the city generally wraps the jar with bed cotton wool, and it will be OK after a few days. Authentic mash because of the addition of less boiling water, so the wine is very small, ten catties of rice can not produce three catties of wine, the vegetable market sells a large amount of boiled water, so it is sold cheaply, two or three yuan a catty, not as expensive as glutinous rice. However, the mash can not only drink fermented rice wine, rice can also be eaten, the degree is low, suitable for all kinds of people, raw food, boiled soup, boiled rice balls, boiled eggs are very good. Mash eggs and mash dumplings are a must for entertaining guests in Shu, and almost every household makes them every year. This thing is also a tonic, and drinking it every day will make you fat, and wine is also a refined food.

And don't use an electric blanket to heat this thing, there was an aunt in Rongcheng who used an electric blanket to heat the mash and ferment, but the house was burned, which proved that the electric blanket was dangerous.

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After coming back to his senses, Zhang Heng said to the girls again: "When steaming, you can put pork ribs, pumpkin, taro slices, and cabbage under the meat." Cabbage and so on, of course, you can also put nothing at all. The taste has little effect. ”

At this moment, a barbarian ran in and reported, "King, the Holy Maiden Meiduo and Jima have arrived. ”

"Holy Maiden?" Fu Mei interjected.

Zhang Heng nodded. smiled: "You can also be called a saint when you come to me as an assistant." ”

He said: "The chef must have arrived, let's go, let's go and have a look, I won't be here to get an axe." ”

As he spoke, he beckoned everyone to go out together, and sure enough, a steamer returned, full of goods, of which the ingredients only took up a little space, most of which were kitchen utensils. And because of the time relationship, some secret sauces and so on are already semi-finished products.

"King!" Meiduo trotted over barefoot with a long skirt, like a lotus flower blooming in a river pond, pleasing to the eye. Compared with Meiduo, Yang Jima seems to be too quiet, like a pure Tianshan Snow Lotus, which does not eat the fireworks of the world, and Jixiang is just a shallow smile when she is most excited, and many times she stays quietly in her own world with her hands folded, as well as her singing. It seems to purify the mind and bring people into the world of Tantric Buddha.

"Slow down, be careful of falling, and don't change into cool clothes!" Zhang Heng said with a smile.

Mido wore a white dress. The skirt was dotted with saffron, and although the shoulders were exposed, the skirt was too long. It's almost dragged to the bare feet, and it's okay on the street. But here, everyone is wearing cool little clothes and shorts, and it looks out of place. And the Jimma in the back is dressed more conservatively. The same dress only shows the forearm, the color of the skirt is still gray, and it is not rustic, and the Buddha beads on the wrist add up to six or seven strings, and there are three strings hanging on the neck.

"We can't wear swimsuits, if the king wants to see it, I can accompany you to the indoor pool alone." Meiduo replied a little shyly.

Zhang Heng suddenly felt that he was hit in the chest by a sledgehammer, and he was still messy, so in order to avoid misunderstanding, he quickly changed the topic and said: "Which masters have arrived." ”

Jimma also arrived at this time, and answered: "Barbecue, bowl chicken, cold rabbit, bean curd, mutton ramen, and the master of the barbarian area has arrived." There are also others whose names I can't remember. ”

Zhang Heng smiled, "Let's go, go up and have a look." ”

As a result, Fu Mei trotted after him and said in a low voice: "How many good sisters do you have?" ”

Zhang Heng was stunned and asked rhetorically: "I'm just a sister." ”

Fu Mei stacked her feet and complained: "I mean how many female friends you have." "The female two bite extremely hard.

"That's all for now, I don't know much in the future, after all, the appearance is given by my parents, and I can't help it!" Zhang Heng used the moves he made at the martial arts conference and pretended to be narcissistic.

Sure enough, the effect came out immediately, and Fu Mei immediately shouted: "Die, you, less smelly and beautiful!" ”

And Zhang Heng had already run away, and quickly greeted him, and the master of the barbarian area immediately bowed down and saluted as soon as he saw that he was helping, and he was so excited that he couldn't do it, and looked at him with a kind of pilgrimage fanatical eyes, which made him feel a lot.

"Excuse me, let's get started!"

Soon another boat also arrived, but it was a barbarian strong man, and it ran three times in succession, pulling more than a hundred strong men to come, all of them carrying Tibetan knives, with a resolute look and a momentum like a rainbow, which brought great pressure.

"Xu Rong, Brother Zhang is really good, look at this posture, a big brother-level character, it's like acting in a movie."

Xu Rong's face today is completely enough, and he answered: "That is, I will put my eyes bright in a while, and strive to leave a good impression on Brother Zhang, and in the future, I will follow the fragrant and spicy food, and the sister paper is also indispensable." ”

At this time, Zhang Heng met with the Xinjiang people hiding in the corner alone, many people described this nation as cantaloupe, which is very difficult to mess with in the eyes of ordinary people, but the real situation is actually not, most of the zombie people are very honest and responsible, there are ramen restaurants in the streets and alleys of Rongcheng, and they have never heard of anything happening in the ramen restaurant.

Zhang Heng has also been in contact with ramen restaurants before, there are them in Xiner Village, and I have heard my mother talk about a lot of news in the neighborhood, generally there are underage children in ramen restaurants, these children have not studied at all, and they came out early to help, to put it bluntly, these people are just relatively weak in legal awareness, human nature is good, Huaxia is a multi-ethnic country, to put it mildly, they are all a family.

"I'm sorry everyone, can you bring me a bowl of noodles now, and a bowl of mutton steamed buns." Zhang Heng said politely, I have also heard that the power of the Xinjiang people in the coastal areas is very large, but in Rongcheng, the barbarian talent is the general trend, the only one!

"Barbarian King, we will prepare immediately, it will be done in ten minutes, and you will definitely be satisfied!" The first thin and tall Xinjiang man had a happy face, speaking barely intelligible Mandarin, wearing a square hat and a white chef's uniform, looking a little restrained, he was forcibly pulled, for fear that this barbarian boss would not be able to serve well, and now he was greatly relieved.

"Well, let the children go and play casually, there are melons and fruit drinks over there." Zhang Heng said another word and left, his identity was not suitable, and he had too deep contact with the Xinjiang people, and the etiquette would be completed when he arrived.

"Thank you, uncle!" I didn't think that a Xinjiang child shouted crisply.

As a result, he was immediately scolded by the old man and asked the child to call the barbarian king, Zhang Heng waved his hand and said: "It's okay, just call uncle, what's your name." ”

"Uncle, my name is Nurmaimat. Ernie. "The child was no more than four or five years old, and he wore a four-cornered hat, and his skin was a little dark, but very strong.

"Buy, buy? The name is very good, go and play, take whatever you want, and tell those barbarian uncles what you want to play. Zhang Heng stepped forward and touched Aini's small basket.

Zhang Heng didn't know that his touch was equivalent to adding a life talisman to the child, and it also changed the child's life......

PS: Sorry, this chapter is a little late. (To be continued......)