I rely on supernatural farming to support my family

Chapter 94
With the stone mill, Shen Yiyao's gourmet recipes have been expanded.

Just like this steamed pork.

Like the braised pork, the steamed pork is also made of pork belly.

Cut a piece of pork belly with skin that is just enough to buckle a bowl, handle the pig hair, wash it with cold water, and stimulate the meat to make it easier to cut thick slices with the knife.

Boil the thick slices in boiling water to remove blood and dirt, put them in a bowl, put the green onion and ginger into small pairs of wells, smash, add water, stir, remove the residue and keep the water, and pour it into another bowl for later use.

Add pepper, soy sauce, sugar to the meat bowl, add green onion and ginger water, grab well and marinate for a while.

Take rice, a few peppercorns, an aniseed, and a piece of Angelica dahurica from Guo's family, put it into the pot and stir fry until fragrant, the beige is slightly yellow, add sesame seeds, crushed peanuts, chili noodles, salt, and continue to stir saute.

Thoroughly fry the rice until fragrant, put it out, let it cool, and grind it into powder.

Pour half of the rice noodles into the bowl of the marinated meat, grab it evenly, and then add some green onion and ginger water to make the rice noodles stick to the meat completely, and the oil is not dry.

After rubbing again, add the other half of the rice noodles and rub evenly.

Add rice flour twice to avoid clumping and affect the taste.

This is something Shen Yiyao's father has emphasized proudly.

Shen Yiyao took the green onions and shallots that she secretly spawned, smashed them into pieces, sliced ​​ginger, sliced ​​celery, and sliced ​​carrots.

It's a pity that there are no chives, no onions, and no parsley, which is a fly in the ointment.

Pour soybean oil in a small pot, pour all the cut ingredients together, add an aniseed, two fragrant leaves, and fry the shallot oil slowly over low heat.

Shen Yiyao still remembered what my mother said when frying scallion oil, the scallion oil should be fragrant, not bitter or burnt, and the seasoning should be sufficient, and the heat is also very important.

A pot full of ingredients, slowly frying the water, gradually turning yellow and wilting, this is the key point, and we have to wait a while.

If the water is not completely fried, the scallion oil will not taste; if it is fried too much, the scallion oil will have a mushy taste, and it will be bitter to eat.

Just when a pot of scallions had been hollowed out, and he was as thin as a wood, and when he was about to show off his face, Shen Yiyao picked up the small pot.

Let the fried material soak in the oil for another five or six minutes before she fished it out, drained the oil and put it away.

These deep-fried frying can still keep the stew, which is very fragrant!

Prepare a small pot, put a fence on it, pour the oil, and filter it again.

The scallion oil in the basin is clean and free of residues, bright yellow and translucent, with bursts of fragrance.

Take a spoonful of scallion oil, pour it on the mixed meat, grab it evenly again, take a new bowl, put the meat slices into the bowl neatly skin-side down, and finally cut a thick potato strip to cover the top and put it in the pot middle.

Bring to a boil over high heat, and cook over medium heat.

A bowl of steamed pork is ready.

Shen Yiyao now has a relatively large pot at home, and one pot is more than enough to steam ten bowls.

It's quite complicated to make scallion oil and rice noodles once, she simply prepared enough, put it around, and steamed twelve bowls.

She gave Gu Anxun a bowl, ate a bowl herself, and put the rest in the space. When she missed her parents, she took out a bowl to eat.

As for the Guo family... what she used for this was her private storage, so it's not easy to give it away.

After eating, Shen Yiyao left the two hind legs of the roe deer and the good-looking ribs, and removed the rest of the meat according to the texture, cut it into strips, washed it, and started to make jerky.

Put the meat strips in a pot, smash the onion and ginger, add the wine and stir, and pour it into the pot.Add soy sauce, salt, pepper, chili noodles, salt and pepper, and mix well.

Cover the lid and marinate.

Add water to the pot, add bay leaves, cinnamon, pepper, aniseed, dried chili, onion, ginger, white wine, sugar, salt, and pour in the marinated meat strips.

Bring to a boil over high heat, skim off the scum, and then turn to low heat and slowly marinate.

Marinate and remove the meat strips, leaving no residue.

Add scallion oil to the pot, add the meat strips, fry on medium-low heat until the surface of the meat strips is slightly dry and hard, remove.

Leave a little base oil in the pot, then pour in the meat strips, salt and pepper, and sesame seeds.

Shredded pork jerky eats more oil and lasts longer, which is completely different from the jerky made in the village.

The villagers are reluctant to finish the meat so quickly, of course, because lean meat is not very popular in this era compared to fatty meat... Lean meat that has no head to eat will be made into dry jerky.

Because they are reluctant to put oil, in order to store for a longer period of time, the brined meat will be hung under the beams of the main house to ventilate and dry.

Although the dried meat will become firewood, it will be stored for a long time.

One piece can be chewed in the mouth for a long time, which is even more difficult to chew with the dried sweet potato!It is one of the common snacks for children in the village to grind their teeth and fill their mouths.

Compared with that one, Shen Yiyao's jerky uses more ingredients and is more fragrant.

A large pot of jerky was still sizzling with oil, and the aroma was catching people's fingers.

Shen Yiyao put the jerky into the space, planning to divide it into three parts tomorrow, and send two parts to Gu Anxun and the Guo family.

After finishing this big pot of jerky, the outside is almost completely black.

Shen Yiyao glanced at it and went out by pouring dirty water.

When she came back to close the door, she inadvertently kicked a stone under her foot. She didn't pause for a while, and went back to the yard, closing the door and locking it.

In the dark, a pair of eyes stared uncertainly at the figure whose face could not be seen clearly, but unexpectedly appeared delicate and beautiful, and did not move for a long time.

Li Jidong still had a feeling of collapse all over his body, but he couldn't sleep.

He tossed and turned, but couldn't help but ran over to the Shen family on the other side of the river to take a look.

From the time it was about to get dark, he saw that the smoke from the Shen family's chimney had been smoking, and the fire never stopped.

The appetizing aroma of onion, spicy, and meat was mixed, and it kept digging into his nose.

damn it!What is the dead girl doing?

So late, who did she do so much for?
Is she going to come out later and deliver it to Gu?Or prepare for tomorrow?
The more Li Jidong thought about it, the more ugly his face became!
Seeing people really come out!
He wanted to move; he wanted to stand up; he wanted to block her mouth and push people into the Shen's house while it was dark.

But his body is too weak now. He has been squatting here for too long, and his feet are numb.

He couldn't stand up for a while, and watched the dead girl go back after pouring the water!
The hatred in Li Jidong's heart!He couldn't help but beat his calf hard, it was sore and numb, and he couldn't help but contort his face with a "hiss".

After a long while, when he was able to recover and leave, the Shen family suddenly heard the sound of "ding ding ding dong", the sound of chiseled stones.

Li Jidong thought of Hei Ya'er's ghost father... He was so frightened that he didn't dare to stay any longer, he turned and trotted all the way towards the educated youth.

Behind Li Jidong, Gu Anxun with a gloomy face slowly walked out from behind the haystack on the other side.He stared coldly at Li Jidong who stumbled across the river, then turned to look at the Shen family whose voice had disappeared, his eyes softened again...

He didn't step forward, as if he had never come before, quietly left again.

……

(End of this chapter)