Lo-mei platter? ”

Ji Yu nodded and gave a general explanation of her plan.

"Sounds good, but why don't you try it first, why do you buy so much at once, and all that...... What is this? ”

Widow Xie pointed to the bag of things next to her.

Ji Yu said: "I bought it yesterday, eggs, dried tofu, as well as pig tongue and pig ears." Don't try it, I'll make you taste it later, it's absolutely delicious. ”

Ji Xuelan hesitated a little, and pointed to the ones she was washing in the basin: "Just this thing, no one will dislike it when we eat it at home in the countryside, can people in the city buy it?" ”

"What's wrong with these things? Duck claws, duck heads, duck necks, duck gizzards, duck intestines, duck livers, these are all good things, it is not easy to get, I entrusted the Hong shopkeeper to buy. ”

Nowadays, people don't know that these things can make a variety of tricks, and they are generally processed as goods or additives. Shopkeeper Hong is a native of Yeyang, and he is in the catering industry, so he knows almost everything about the butcher shops and meat stalls in the city, and he almost didn't spend much money on it. In addition, he also has to buy his own ingredients by the way, so many of them are half-given and half-given.

Ji Xuelan heard her say as if she had taken a big advantage, and became more and more curious, and she was not in a hurry to leave, and stayed with Widow Xie to help.

Shave and select hair, soak in cool water, and rinse repeatedly...... After all the ingredients were cleaned, the three of them sat down and gossiped for a while.

Ji Yu asked about the progress of dehydrated vegetables, after all, there are still a few days until the end of the month.

"There's not much left, it's just a matter of the past two days, otherwise Aunt Xie and I won't be able to come over with confidence today."

"That's good, you two have worked hard during this time."

"What's the hard work...... Huh? When I came here, why didn't I see Guan Shan and Dabao. ”

"After eating at noon, I ran back to the mountain."

Widow Xie muttered: "On this cold day, why do you always like to run to the back mountain." ”

Ji Xuelan said: "Isn't it a horse walker?" ”

Ji Yu smiled silently.

After a break, the halogen was officially opened.

Xie Widow burned the pot, and Ji Xuelan helped to help.

Lo mei, first of all, there must be a pot of brine.

Brine is further divided into red brine and white brine.

The materials and flavor types of the two are basically the same, both belong to the compound flavor type, salty and fresh, and have a strong five flavors, and are also suitable for aquatic products, meat, poultry and game, vegetables, soy products and other raw materials.

The biggest difference is that the red and braised foods are golden or brown in color, such as braised fat sausages, braised beef, etc.

White braised food is natural or colorless, such as white braised chicken, white braised tripe, white braised pork belly, etc.

Learn the previous lesson, to be lively and attractive, it is naturally better to have a conspicuous red halogen.

"The main ingredients are chicken bones, pork bones and water. The ingredients are green onions, ginger salt, cooking wine, rock sugar and sesame oil. The seasoning is fourteen spices including Sichuan pepper, spice, cinnamon, nutmeg, grass fruit, white cardamom, cloves, cumin, licorice, angelica, mountain naphthalene, patchouli, bay leaf, powdered grass, etc., each of which is five yuan. ”

The reason why this marinated recipe was chosen is not only because it is suitable for all foods that can be eaten after marinating, and the marinade is mellow, but also because it is simple and easy to operate.

According to this marinated recipe, a light red brine can actually be derived, but the kind is suitable for foods that are marinated and then smoked, such as smoked chicken, smoked duck, pastrimi beef, etc.

There is also a white braised soup, the ingredients are almost the same, the rock sugar can be reduced by half, and the taste of the boiled brine is lighter, which is suitable for foods that are marinated and then mixed with other seasonings, such as mixed beef head, beef, beef offal or boiled chicken in Sichuan cuisine.

Ji Xuelan handed the things she needed to Ji Yu next to the stove in the same way.

Half a pot of water has been filled in the iron pot, throw the boiled chicken and pork bones into it, bring to a boil over high heat, and skim off the foam as you open.

Crack the ginger, add the whole green onion, turn to low heat and cook into soup. Then remove the slag and turn it into a clear soup.

Then wrap the spices that have been washed and soaked in advance with clean gauze and throw them into the soup, and still simmer over low heat.

Because it is a head pot brine, the meat has not been marinated, so there is no brine. Ji Yu blanched a small piece of lard that she bought back, and threw it directly into it to cook it as brine oil.

At the same time, put sesame oil in another pot, smash the rock sugar, fry it into a purple-black color, and pour it into the soup.

Finally, add salt and cooking wine to boil, and the braised soup is ready.

This pot of brine boiled for nearly an hour and a half.

Ji Xuelan glanced at the red noodle soup, and took another spoon over: "The oil on it should be skimmed off." ”

"That's not going to happen!" Ji Yu hurriedly stopped her.

The brine is divided into four layers, the first layer is oil slick, the second layer is foam, the third layer is brine, and the fourth layer is slag.

The oil slick plays a certain role in protecting the brine, too much is not good, less is not possible, a thin layer is appropriate.

One of the keys to halogen cultivation is the proper treatment of oil slicks.

If there is too much oil slick, the hot juice of the marinade is not easy to cool, and the hot air is stuffy inside, which will cause the brine to smell and bubble, and mildew may occur in the long run.

If all the oil slick is skimmed off, the fragrance is easy to volatilize, and the brine is easy to deteriorate, and it is difficult to keep the temperature in the pot constant when marinating.

When Ji Xuelan heard that it was so serious, she hurriedly put the spoon back.

Widow Xie sat down and sniffed vigorously: "Don't say it, it's so fragrant!" The smell is fragrant. ”

Ji Yu smiled: "Where is this?" Cousin, hand over the small pot of pig's tongue and pig's ears first, as well as the duck's head over there. ”

"Huh."

Brush the sugar-colored pot and re-boil the pot of hot water.

First put the pig's tongue and pig ears into boiling water over low heat, take them out and let them cool, and then hand them over to Ji Xuelan, let her scrape off the white substance on the surface with a knife, wash them and set aside.

Ji Yu freed her hand, threw all the duck heads into it, and boiled it on low heat for about five minutes, and when all the dirt was exhausted and the skin was taut and white, she took it out.

Boil the brine pot again, put the scalded duck head into it, marinate it on low heat for 40 minutes, then remove the heat and cover, continue to simmer for 20 minutes, and take it into the basin to cool.

During this period, the pig tongue and pig ears that have been cleaned also followed into the brine pot, and the duck head has been marinated for about a long time, the front and rear feet are fished out, drained, and the knife is changed into slices.

After that, the chicken and duck attachments that have been marinated for a relatively short time are put into the pot.

Widow Xie and Ji Xuelan couldn't help but start swallowing.

It's a bit embarrassing, but I can't control it.

Ji Yu asked them to wash their hands and try the marinated ones first.

"How? The things that come out of this marinated recipe are fresh and fragrant, refreshing and not greasy, and can be eaten cold or hot. ”

Ji Xuelan nodded again and again: "This pig's ears are crispy, fragrant and flavorful, and this pig's tongue is also chewy." ”

Widow Xie also chimed in.

After eating a few pieces of pig ears, she couldn't help but be curious, so she tried the duck head.

Not to mention, the more you eat, the more addictive you become!

"It's really delicious, so can this also marinate pig's trotters?"

Widow Xie usually doesn't have any hobbies, so she likes to nibble on a pig's trotter, which is a bypass by touch, and she immediately thought of the pig's trotters.

"Absolutely."

"Won't it taste bad?" Ji Xuelan asked.

Ji Liansong and Ji Mingfang are also good at this, and she is also interested.

"For ingredients that are not easy to taste like pig's trotters, the marinade is indeed easy to stay on the surface and cannot seep inside. Let's taste first. ”

The code flavor has two major functions, one is to assist in the taste, and the other is to increase the fragrance and remove the fish.

The operation is also very simple, beat the spices into powder, angelica powder, vanilla powder, and mountain naphthalene powder, which are almost enough, and then add cooking wine, ginger, green onions and salt.

It takes about two and a half hours on a hot day and four to six hours in winter.

When chatting about the day, the duck neck, duck paws, and duck gizzards were also broiled.

Widow Xie and Ji Xuelan couldn't stop eating.

However, Ji Yu frowned after trying the duck neck.

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Chapter 416: The lo-mei is fragrant