Hong Cheng brought not only a video recorder and videotape from home, but also a pot of soy sauce, which was quite large.

Seeing him bring the pot of soy sauce out of the cardboard box, Parsley said, "I have soy sauce here, what are you going to do with a pot?"

"Can the grade of your soy sauce compare to mine?" Hong Cheng is the same as the soy sauce seller, boasting that the things in his hand are good, and there is really some taste of "Wang Po sells melons and boasts about herself". "I'm a soy sauce made from shrimp."

Parsley was dazed, "Isn't soy sauce made from soybeans, and shrimp can also be made into soy sauce?" ”

"It's made from fresh shrimp." Hong Cheng patted the body of the pot. "My dad's friend brought it to him from Jiangsu."

Soy sauce is originally hung umami, plus fresh shrimp, it can be said to be fresh and fresh.

Hong Cheng unscrewed the lid of the pot, poured a little soy sauce into the lid, and handed the soy sauce with the lid to Parsley.

Xiangqin held the lid of the pot containing soy sauce in the palm of her hand, and she dipped the fingertips of her little finger into a little bit, and her fingertips were immediately dyed brown and black, and some red.

Although the color of this soy sauce is mixed, it looks very pure.

Parsley licked the soy sauce on her fingertips, and the sweet, salty, and fragrant flavor melted in her mouth

She was immediately impressed by this deliciousness, and she couldn't help but sigh in her heart, this is the best soy sauce she has ever tasted!

Parsley continued to smack her mouth to taste, gradually growing her eyes, revealing a look of surprise, "There is really a smell of shrimp!" ”

"Keep this soy sauce for us to eat, don't pour it into your bun filling and spicy soup all at once!"

Does Hong Cheng think that Parsley is a loser? Parsley also knows what is expensive and what is cheap.

This kind of shrimp soy sauce is only afraid that it is not sold in a radius of ten miles and eight towns.

"You go buy some pork fat, let's eat lard bibimbap at noon." In a flash of inspiration, Parsley had already thought of what to use the soy sauce.

"Just pig fat?"

"Yes, the fatter the better, buy more."

Hong Cheng took the order and went to the butcher shop.

There are very few people who eat pig fat, and at the end of the day, the pork shop sells the rest of the fatty meat.

Hong Cheng asked for a lot, so the boss who sold the meat also sliced the fat and gave it to him cheaply.

Parsley took the stall and vacated the pot, one pot for steaming rice, and the other for boiling lard.

Raw rice is cooked into mature rice, which is also particular, especially if you want to use rice to make bibimbap or fried rice, then you must wash the raw rice well, wash the starch on the rice grains, and the steamed rice is not very sticky.

Boiling lard is a bit more troublesome, but the delicious things are basically made through complicated processes. Even if it is the pot of shrimp soy sauce brought by Hong Cheng, there are good articles in it.

You don't need to prepare so many things to boil lard, except for a wok and a container for lard, followed by pork fat and water.

Parsley washed the pork fat bought by Hong Cheng and cut the fat into slices very carefully.

She poured the sliced fat into the wok, and there was a small half pot.

Next, she added water to the pot. You don't have to add too much water, it's not even half of the lard.

Start cooking over high heat, and bring the water in the pot to a boil and turn to low heat, otherwise it is likely to be muddy.

Wait until the water in the pot has evaporated –

This is a crucial step, and be sure to wait until the water in the pot has evaporated. If the water in the pot does not evaporate, the boiled thing will become a mixture of water and oil, and the lard will not be pure.

Parsley prepared two containers for the lard, a large jar and a small jar, made of metal. The two jars were of course washed, and usually they were used by parsley to scoop water and put steel hammers. A steel hammer is a coin.

At this time, the fat in the pot is not very colored, and the stride is still the original color.

Gradually, after the oil is boiled out, the fat in the pot begins to change color.

Seeing that the oil was almost boiled, Parsley used a spoon to skim the oil in the pan into the large vat. After skimming, then boil over low heat, not too big for a while, and then a large pot of oil, and Parsley continues to use a spoon to fill the oil in the pot into a large jar.

After boiling it again, what the parsley wants is the last oil.

The fat in the pot boiled out a lot of oil, and gradually dried out and turned brown. The original fat gradually turned into oil residue.

Parsley wanted to have oil residue to sit on something else, so she didn't boil the oil residue too dry.

She put the last pot of oil in a small jar, and then brought the lard to the board in the wooden house to dry.

At this time, the rice has already been steamed and stuffed in the pot.

Parsley took out the oil residue and left a little lard in the pan. She quickly chopped a section of green onions, cut the ginger into thick slices, and threw the chopped green onions, ginger slices, two star anise, and a little peppercorns into the oil pot on the hot pot.

Parsley skimmed out the spices and put the lard from the spice wok into a bowl.

The lard that came out of the first pot was not very mellow, and Parsley planned to keep this lard for stir-frying. The second pork lard that comes out is the lard that is put into a small jar of parsley, which is the essence, and can be used for stir-frying vegetables or making bibimbap.

The original yellow-orange-orange oily liquid turned into a milky white solid after not long after drying, and the color was very beautiful.

Parsley has a special sense of accomplishment, and she always feels that compared to the lard she boiled, the shrimp soy sauce that Hong Cheng brought is nothing at all.

Good soy sauce should be restored without cooking procedures to restore its original sauce flavor.

Parsley scooped a spoonful of lard from a spice wok and mixed it into a bowl of rice, then poured some shrimp soy sauce into the rice and added some finely chopped oil residue to the bowl.

She used chopsticks to mix all kinds of things in the bowl, and the rice grains looked fresh and eye-catching, as if they had been painted.

Because parsley boils lard, the smell of lard wafts around this crossing, and anyone who smells the smell will involuntarily stick out their heads and look at this side.

Hong Cheng took a bite, so fragrant that he almost bit off his tongue.

He even exaggerated: "In the future, lard bibimbap will be my favorite!" ”

Parsley glanced at him, without her, where would he get his favorite?

Dr. Liu is also full of praise for the lard bibimbap made by Parsley, "It's so delicious without vegetables, Parsley, you really have a way!" ”

Parsley was not complacent, "Eating too much meat oil is not good for your health, you two have to pay attention." ”

At this moment, Duan Xiang ran over.

To say that he smelled the fragrance from afar is not an exaggeration at all.

In fact, a person from Duanjiazhuang passed by Xiangqin, and after going back, he met Duan Xiang, and said that he didn't know what Xiangqin was made of, and the whole intersection was fragrant.

So Duan Xiang ran around to eat.

"What's delicious, do you have my share?" Duan Xiang stretched out his head and looked into their bowls, but he didn't see a piece of green vegetables, just mixed rice. "The rice alone is so fragrant, what's in it?"

This is really a foodie, Hong Cheng laughed at him, "Your long pig body and dog nose, how far away is it, you can smell the fragrance?" ”

Duan Xiang went back sourly, "I have a good understanding with Parsley, and I knew that she was going to eat well today, so I came here to eat it." ”

Hearing this, Hong Cheng's heart was as sour as if he had drunk vinegar. If Duan Xiang and Xiangqin are considered to have a heart, then what are he and Xiangqin?

Xiangqin gave Duan Xiang Shengle a bowl of bibimbap, and when he delivered the dishes and chopsticks to Duan Xiang, he couldn't help asking, "Uncle Xiangzi, why didn't my brother Yongzi come with you?" ”

Duan Xiang immediately showed a helpless expression, "My aunt, your grandmother, is becoming more and more impersonal now." ”

Parsley became concerned, "What's the matter?" ”

"Earlier, she asked your grandfather to make a will, and your grandfather cleaned up your second concubine in front of her. Duan Xiang originally came here to eat, but when he talked about it, he was suddenly in no mood to eat. He continued, "During the Chinese New Year, Duan Zheng's family borrowed 500 yuan from your grandfather, and Duan Zheng sent the money to your grandmother, and she immediately hid it. I haven't found it yet. ”

Parsley sighed faintly, poked the bibimbap in the bowl with her chopsticks, and became absent-minded.

Every family has a scripture that is difficult to read, when will this page of the Duan family be turned over?

Duan Xiang's story is not finished yet, "The five hundred yuan, your grandfather doesn't plan to come back, saying that it is to be used as a family fee, so that your grandma can go to the small courtyard to live alone." Early in the morning, Duan Zheng went to the South Courtyard to talk about repaying the money, saying that he handed over the money to your grandmother yesterday. Don't say that your grandfather didn't see it, even Yongzi didn't know. I asked your grandma, and she said that she would take the money. If your grandfather doesn't come back, he will drive your grandfather away from the South Courtyard. It's not time to eat at noon, and your grandma is going to the south courtyard again, and it's still making a fuss at this time. ”

Dou is really ridiculous, the people in the family are not short, she eats and drinks, she has to hide money that does not belong to her, and she is really not afraid of hurting the harmony.

"This family is really speechless." Dr. Liu shook his head and smiled bitterly, feeling very glad that he was alone and did not have so many things around him.

Hong Cheng is reluctant to take the affairs of the Duan family as a talking point, that is to say that it is annoying, and angry people are not in the mood to eat. Especially he didn't want to see Parsley become listless because of it.

He beckoned to Parsley, "Parsley, you hurry up and eat, you sleep after eating, don't worry so much!" ”

Parsley lifted her spirits and settled the last bite of rice left in the bowl.

I don't know if it's because this lard bibimbap is too fragrant, or because it was affected by what Duan Xiang said, Parsley always felt that the last bite of rice in her mouth didn't have the original taste.

Duan Xiang probably didn't know that there was a follow-up to what he said, but he went to Xiangqin's side to eat, but he didn't catch up.

If he chooses to leave a little later, he might catch up with the rest of the story. R1152