Farmhouse Food Daily

Chapter 56
Chen Ping was washing, and she was a little surprised when she heard movement in the yard. Could it be that someone came from the village?
She hurriedly shook the water off her hands, and went to the yard to see that there were several people standing in the yard.

"Old girl, I've brought someone over for dinner, brother, let's do what we say."

The leading one spoke as soon as he saw Chen Ping.

"It's Brother Zhang, come on, come on, sit in the room."

Chen Ping recognized him. This person was the driver who brought her back. At that time, she told someone that she was going to open a restaurant here. The driver, Master Zhang, also said that he would come over to eat when he was free and introduced someone to her.

She thought it was a polite remark, but she didn't expect him to come.

Chen Ping asked people to enter the house, but the people brought by Master Zhang did not enter the house, but looked around in the yard first.

After looking at the yard, I looked at the kitchen.

"This is pork that was slaughtered in this village and just bought."

Chen Ping introduced the meat on the chopping board.

"Okay, this fat looks like a pig raised in the village, old girl, let me have a pig-killing dish, Hupan meat, a dish with pickles, a chicken stewed with mushrooms, and peanuts, my brother Let's have a good drink, if it's good, don't worry, I will come here often in the future."

Master Zhang looked at the meat and thought it was delicious, so he ordered the food.

"Okay, big brother, drink some water. There is poker here. You can play for a while, and bring it to big brother when it's done."

Chen Ping responded.

She served water, brought some peanuts and melon seeds, and brought a deck of cards so that others would not be in a hurry to wait.

Here, Aunt Feng Er quickly killed the chicken, stewed the chicken with mushrooms, and then she began to cook the white meat in another pot.

Chen Ping turned on the live broadcast, let alone, people came in as soon as she turned it on, asking what to eat today.

"Old irons, this is Heibei's Hubai meat and pig-killing dishes. The pork is raised in the village and fed with soybeans, corn and bran. Old irons can take a look."

While talking, Chen Ping pointed her phone at Pork for the people in the live broadcast room to watch.

"This meat is so fat, how can you eat it?"

"This pork looks like a stupid pig. Let me tell you, this pork tastes old."

"I want to taste it when I see it."

"What is white meat, can I eat it?"

Many people are asking.

Chen Ping showed everyone how to cook white meat.

Ordinarily, the Hubai meat made at home is washed and boiled directly, but Chen Ping asked Aunt Feng Er to blanch the meat, mainly because she wanted the broth. clean.

Put the blanched whole piece of meat in the water, put the scallions and star anise in it, and put nothing else, just cover the pot and add firewood to cook.

"Is the meat from this way edible?"

Someone asked suspiciously, the meat is fatter than ordinary pork, so if you call it like this, can you eat it without adding seasoning?
"You guys don't understand this. The meat exhaled in this way tastes old-fashioned, especially the meat exhaled by this stupid pig. Every time I go back to my hometown during the Chinese New Year, my mother will make a plate. It is delicious. My mouth is drooling, the anchor is harmful, so I can eat something to satisfy my cravings at noon."

A knowledgeable person took the initiative to speak for Chen Ping.

Chen Ping thinks this live broadcast room is very good, and every time someone speaks for her, it seems that she arranged it, but in fact she really didn't arrange it.

Call on the white meat side, and the second lady Feng began to cut sauerkraut again.

The sauerkraut was pickled by the second aunt herself, and it was well preserved and not bad at all.

She first squeezed the water out of the sauerkraut, then cut off the head of the sauerkraut, and took off the sauerkraut piece by piece. She sliced ​​the sauerkraut side with a knife, and put two knives on each piece of sauerkraut so that the side of the sauerkraut would not be so thick. .

"This knife is really good. My daughter-in-law cut her hand with a piece of sauerkraut last time. Look at the knife skills of my aunt, she is very sharp."

"Yeah, this knife is good, and this sauerkraut is also good."

"This is sauerkraut. Why is this different from the sauerkraut I've seen? Isn't this Chinese cabbage?"

"You don't understand. The sauerkraut in Heibei is different from the sauerkraut in the south. The sauerkraut on Cuihua is this kind of sauerkraut. I have been to Heibei once, and the sauerkraut with big bones over there is delicious. It's delicious."

Many people in the live broadcast room began to discuss sauerkraut.

Here Chen Ping didn't talk too much, holding up her mobile phone, she pointed at the second aunt, and saw that the second aunt quickly cut up the sauerkraut.

The sauerkraut she cut out was uniform in thickness, put it in a basin, spread it out, and looked at the traces, it turned out to be very beautiful.

"Is this blood sausage?"

"Is this blood hula can be eaten?"

"The blood sausage is delicious, the steamed blood sausage is so tender, I drool just thinking about it."

When Aunt Feng Er was cutting the blood sausage, there was another discussion in the live broadcast room.

"Beautiful anchor, how do you cut this blood sausage? I didn't cut it well last time. Tell me."

someone asked.

Chen Ping was a little amused when someone asked how to cut the blood sausage.

"For cutting blood sausage, the knife needs to be faster. If the knife is not fast, it will not be easy to cut. In addition, pay attention to cutting the blood sausage in reverse, that is, starting from the end of the blood sausage. After cutting the rope, hold the blood sausage with one hand. The skin of the intestine, and then cut it with a knife, just like the aunt. In addition, it should be noted that the knife should be light and not too heavy, otherwise the blood in the blood sausage will come out and it will be out of shape. When cutting, cut the skin first Cut open, shake the knife down, and then cut the blood in the blood sausage, so that it will not disperse when it comes out."

Chen Ping told the people in the live broadcast room the elements of cutting blood sausage.

She has experience with this. When she first cut the blood sausage, she also scattered it. Later, when she cooked it, she also had experience.

"Thank you, the beautiful anchor, I learned another trick today."

Those who asked thanked Chen Ping.

After the blood sausage was cut and placed on a plate, Chen Ping asked Er Madam Feng to cut three plates, this one was for the guests, and the other two were for them to eat later.

Paste the pancakes over there, and the meat here is almost cooked.

Aunt Feng Er took out the meat and poured the kneaded sauerkraut into the pork broth.

This broth looks oily, but sauerkraut absorbs oil, so it is just right to use this broth to cook sauerkraut.

"It's such a big pot, I want to eat it."

"Want to eat +1"

It will be added to 35 in a while.

Chen Ping wanted to laugh when she saw it, and she also wanted to eat, so she made more, and served a portion to the guests later, and the leftovers were enough for them to eat for two meals.

The sauerkraut was stewed, and the second aunt here started to cut the meat. The meat was still hot, and she was not afraid of being scalded. She picked up a piece of meat, quickly rubbed it with salt, shook the knife, and cut the meat into slices.

After cutting a plate, Chen Ping put the meat evenly on the plate, and left nothing else, but she asked Aunt Feng Er to make a bowl of garlic juice and a bowl of soy sauce. If you like to dip it, you can dip it and eat it. I don't like dipping it in, it's delicious just eating it like this.

When she was done, Aunt Feng Er picked up another piece of meat, which she had not salted but cut into slices, and she poured the plate of meat into the stewed sauerkraut.

　The meat and bones exhaled from the stupid pork in the countryside are really delicious, and the sauerkraut cooked in broth is particularly fragrant, but the pork on the market does not have that taste. Those who buy stupid pork can try it.

　　
　
(End of this chapter)