Chapter 136 Winter (3)
·
Lu Feng Shi De Bai Gong Zhu
The wild boars and prey I hunted while I was there were also the prey I caught myself.
When I bought fruit in my previous life, I always bought it in a basket, but now I put eggs in it.
As for the condiments, they are now placed in the living room.
There are still fruits in the warehouse now. As for persimmons, apples, and jujubes, they will have to wait until next spring to be processed. Others that cannot be processed should be eaten. How can we process some.As for the rest, let’s talk about it when the time comes.
In the past, all the food stored in the warehouse was placed in the kitchen. Now there are not many things to eat in the kitchen. Most of the unused things are kept in the living room. I plan to make more while everyone is at home in winter. Some cooked food should not be placed here like this year's autumn harvest. The prepared food was not enough to eat. I also ate a lot of the previous stock and almost finished the meal, so I decided to prepare more while I have nothing to do in the winter. .
Instead of rushing to make pasta, I took out the wild boars and all the prey from the space and started making various bacon, sausages, glutinous rice sausages, etc. As for the pheasants and hares, I also cleaned them, just like making bacon. They all use the same seasonings:
For example, 10 pounds of pork belly, 300 grams of salt (10 grams of salt is enough for 150 pounds of meat), 5 grams of star anise, 3 grams of Amomum villosum, 3 grams of cinnamon, 1 gram of Sichuan peppercorns, and an appropriate amount of high-quality white wine.
First, pour 300 grams of salt into the pot and stir-fry until the heat is released. Then add 5 grams of star anise, 3 grams of Amomum villosum, 3 grams of cinnamon, and 1 gram of Sichuan peppercorns. Stir-fry over low heat until the aroma of the spices comes out, then turn off the heat and let cool.
Prepare a high-quality white wine for later use. When the time comes, apply the white wine all over the pork. This is to sterilize and enhance the flavor. It should be noted that the pork must not be washed after buying it, otherwise it will easily spoil and become watery during pickling. Very difficult to operate.
It stands to reason that around the winter solstice is a good time to marinate bacon. You don’t have to worry about this in the Northeast, as soon as the weather gets cold.
In fact, curing bacon is very simple, it doesn’t have to be pork belly, other meats can also be used, but I cut off a part of the lean meat from the areas with a lot of lean meat, and save it for making sausages or making steamed buns.
Cut the meat into strips about 1 inch wide and 7 inches long. Cutting them too thick or too long is not conducive to marinating and handling. Also poke a hole in the skin of each piece of meat to facilitate penetration. Hang on a rope to dry.
Then evenly apply the fried salt on the pork, evenly covering every place, then put the salted pork into a clean basin or jar that is water-free and oil-free, and add the remaining spices. , but be sure not to pour in excess salt; then cover and marinate for about 3 days.
During the marinating process, the lower meat and the upper meat must be swapped every day to continue marinating. After marinating, pass a rope through the poked hole and blanch the pork in warm water for a few times. Seconds, so that the bacon will not be too salty and the color will be better; after blanching, hang the pork outside to dry for about 10 days before it is ready to eat.
The remaining pheasants and hares were treated in the same way.I was afraid that someone would suddenly come to my house, so I didn't hang the meat in the yard to dry. Instead, I put it in a space where there happened to be a place to dry, so I just hung it on a grape rack.
After finishing it, I remembered that there were fish in the kitchen water tank, so I marinated the fish in the same way.The only inconvenience is that fish is more troublesome to handle than pheasants and rabbits, but no matter what, it has to be done, right?
As for the sausage, it's even simpler: taking 10 pounds of pork as an example, you can't just use lean meat, otherwise it will taste dry, woody and unpalatable.The ratio of fat to lean meat is 3 points fat and 7 points lean, and the taste is the best.
主料：猪腿肉5000g，辅料：腌渍肠衣1包、大葱50g、姜50g，调料：高度白酒100ml、辣椒面60g、花椒面30g、十三香10g、盐150g、白糖30g，装酒的漏斗，棉线绳子若干
Peel and wash the pork leg, dry it and cut it into slices, then cut it into small strips, put the cut meat into a basin and set aside.Adding 30g of white sugar can enhance the freshness, and adding 100ml of high-strength liquor can have a sterilizing effect. (If you want it spicy, add some chili powder.)
You can prepare pig intestines or chicken intestines. Be sure to clean them and soak them in warm water for 30 minutes.Prepare the necessary tools for stuffing sausage: scissors, clean cotton string, and a funnel for wine.
Add the chopped onion and ginger, the more chopped the better.Then put the chopped green onion and ginger into the pot with the meat, add 100ml of strong white wine, 60g of chili noodles, 30g of pepper noodles, 10g of thirteen spices, 150g of salt and 30g of sugar.Stir evenly, put the casing on the funnel, and tie a knot at the other end of the casing.Hold the funnel in your left hand, use chopsticks in your right hand to slowly stuff the marinated meat into the casing, and push the meat down with your hands. Once it is full, tie it up with a rope and separate it tightly. One section of sausage is ready.Be careful not to stuff it too tightly when filling, otherwise the casing will break easily.
After filling the sausage, use a needle or toothpick to poke holes around the sausage to release the air, otherwise the casing may burst or the casing may separate from the meat when the sausage is dried.
The next step is to hang the filled sausages to air-dry. Hang the prepared sausages in a cool place away from direct sunlight and let them dry naturally.When the surface of the sausage becomes pleated, pinch it with your hands and it will be dry and hard, but still somewhat elastic. If it is too dry and hard, it will taste too hard and unpalatable.
Wash the dried sausages and put them in a steamer to steam for about 15 minutes. Take them out and wait until they are not hot to touch, then slice them and put them on a plate.It's best to eat it while it's hot, as the sausage will be more oily and delicious.When the sausages are steamed in the steamer, they smell fragrant, and the smell of wax wafts throughout the room.It is extremely delicious when eaten in your mouth. The salty flavor is accompanied by a strong wine aroma, and the spicy flavor is also particularly prominent. The more you chew, the more delicious it becomes.
After processing these, only the pig skin, pork chops, pork bones, pig head and pig offal are left. The pork chops are all made into braised pork ribs, the pork bones are kept in radish soup, and the pig skin, pig head and pig offal are all braised.Except for the remaining pork bones, which don’t need to be disposed of in a hurry, the rest should be disposed of outside. Not to mention Chen Enpeng and the others, everyone in the brigade knows that they are eating meat, so that’s okay. It’s more convenient to do it in the space. There won't be any meaty smell at all.
When I bought fruit in my previous life, I always bought it in a basket, but now I put eggs in it.
As for the condiments, they are now placed in the living room.
There are still fruits in the warehouse now. As for persimmons, apples, and jujubes, they will have to wait until next spring to be processed. Others that cannot be processed should be eaten. How can we process some.As for the rest, let’s talk about it when the time comes.
In the past, all the food stored in the warehouse was placed in the kitchen. Now there are not many things to eat in the kitchen. Most of the unused things are kept in the living room. I plan to make more while everyone is at home in winter. Some cooked food should not be placed here like this year's autumn harvest. The prepared food was not enough to eat. I also ate a lot of the previous stock and almost finished the meal, so I decided to prepare more while I have nothing to do in the winter. .
Instead of rushing to make pasta, I took out the wild boars and all the prey from the space and started making various bacon, sausages, glutinous rice sausages, etc. As for the pheasants and hares, I also cleaned them, just like making bacon. They all use the same seasonings:
For example, 10 pounds of pork belly, 300 grams of salt (10 grams of salt is enough for 150 pounds of meat), 5 grams of star anise, 3 grams of Amomum villosum, 3 grams of cinnamon, 1 gram of Sichuan peppercorns, and an appropriate amount of high-quality white wine.
First, pour 300 grams of salt into the pot and stir-fry until the heat is released. Then add 5 grams of star anise, 3 grams of Amomum villosum, 3 grams of cinnamon, and 1 gram of Sichuan peppercorns. Stir-fry over low heat until the aroma of the spices comes out, then turn off the heat and let cool.
Prepare a high-quality white wine for later use. When the time comes, apply the white wine all over the pork. This is to sterilize and enhance the flavor. It should be noted that the pork must not be washed after buying it, otherwise it will easily spoil and become watery during pickling. Very difficult to operate.
It stands to reason that around the winter solstice is a good time to marinate bacon. You don’t have to worry about this in the Northeast, as soon as the weather gets cold.
In fact, curing bacon is very simple, it doesn’t have to be pork belly, other meats can also be used, but I cut off a part of the lean meat from the areas with a lot of lean meat, and save it for making sausages or making steamed buns.
Cut the meat into strips about 1 inch wide and 7 inches long. Cutting them too thick or too long is not conducive to marinating and handling. Also poke a hole in the skin of each piece of meat to facilitate penetration. Hang on a rope to dry.
Then evenly apply the fried salt on the pork, evenly covering every place, then put the salted pork into a clean basin or jar that is water-free and oil-free, and add the remaining spices. , but be sure not to pour in excess salt; then cover and marinate for about 3 days.
During the marinating process, the lower meat and the upper meat must be swapped every day to continue marinating. After marinating, pass a rope through the poked hole and blanch the pork in warm water for a few times. Seconds, so that the bacon will not be too salty and the color will be better; after blanching, hang the pork outside to dry for about 10 days before it is ready to eat.
The remaining pheasants and hares were treated in the same way.I was afraid that someone would suddenly come to my house, so I didn't hang the meat in the yard to dry. Instead, I put it in a space where there happened to be a place to dry, so I just hung it on a grape rack.
After finishing it, I remembered that there were fish in the kitchen water tank, so I marinated the fish in the same way.The only inconvenience is that fish is more troublesome to handle than pheasants and rabbits, but no matter what, it has to be done, right?
As for the sausage, it's even simpler: taking 10 pounds of pork as an example, you can't just use lean meat, otherwise it will taste dry, woody and unpalatable.The ratio of fat to lean meat is 3 points fat and 7 points lean, and the taste is the best.
主料：猪腿肉5000g，辅料：腌渍肠衣1包、大葱50g、姜50g，调料：高度白酒100ml、辣椒面60g、花椒面30g、十三香10g、盐150g、白糖30g，装酒的漏斗，棉线绳子若干
Peel and wash the pork leg, dry it and cut it into slices, then cut it into small strips, put the cut meat into a basin and set aside.Adding 30g of white sugar can enhance the freshness, and adding 100ml of high-strength liquor can have a sterilizing effect. (If you want it spicy, add some chili powder.)
You can prepare pig intestines or chicken intestines. Be sure to clean them and soak them in warm water for 30 minutes.Prepare the necessary tools for stuffing sausage: scissors, clean cotton string, and a funnel for wine.
Add the chopped onion and ginger, the more chopped the better.Then put the chopped green onion and ginger into the pot with the meat, add 100ml of strong white wine, 60g of chili noodles, 30g of pepper noodles, 10g of thirteen spices, 150g of salt and 30g of sugar.Stir evenly, put the casing on the funnel, and tie a knot at the other end of the casing.Hold the funnel in your left hand, use chopsticks in your right hand to slowly stuff the marinated meat into the casing, and push the meat down with your hands. Once it is full, tie it up with a rope and separate it tightly. One section of sausage is ready.Be careful not to stuff it too tightly when filling, otherwise the casing will break easily.
After filling the sausage, use a needle or toothpick to poke holes around the sausage to release the air, otherwise the casing may burst or the casing may separate from the meat when the sausage is dried.
The next step is to hang the filled sausages to air-dry. Hang the prepared sausages in a cool place away from direct sunlight and let them dry naturally.When the surface of the sausage becomes pleated, pinch it with your hands and it will be dry and hard, but still somewhat elastic. If it is too dry and hard, it will taste too hard and unpalatable.
Wash the dried sausages and put them in a steamer to steam for about 15 minutes. Take them out and wait until they are not hot to touch, then slice them and put them on a plate.It's best to eat it while it's hot, as the sausage will be more oily and delicious.When the sausages are steamed in the steamer, they smell fragrant, and the smell of wax wafts throughout the room.It is extremely delicious when eaten in your mouth. The salty flavor is accompanied by a strong wine aroma, and the spicy flavor is also particularly prominent. The more you chew, the more delicious it becomes.
After processing these, only the pig skin, pork chops, pork bones, pig head and pig offal are left. The pork chops are all made into braised pork ribs, the pork bones are kept in radish soup, and the pig skin, pig head and pig offal are all braised.Except for the remaining pork bones, which don’t need to be disposed of in a hurry, the rest should be disposed of outside. Not to mention Chen Enpeng and the others, everyone in the brigade knows that they are eating meat, so that’s okay. It’s more convenient to do it in the space. There won't be any meaty smell at all.
