With Su Qingluan's "invitation", Xu Yuanwei nodded very reservedly and agreed, and then stood aside and watched. Seeing that Su Qingluan was about to have an enema, he quietly rolled up his sleeves and gave Su Qingluan a hand.
The cook next to him who originally wanted to help was driven back by Xu Yuanwei with a wave of his hand, dismissing him with the words "Just do whatever you have to do."
Su Qingluan knew that Xu Yuanwei probably refused to let the kitchen help for no reason. Sure enough, Xu Yuanwei knelt down and said, "None of my men have ever done blood sausage filling. They have only seen it done once or twice. I'm afraid your good blood sausage will be spilled with blood accidentally by them." You must have thought we were killing people in the back kitchen to make human meat buns."
Su Qingluan laughed twice, thinking that your old man's joke was really creepy and not funny at all.
However, she also understood that although it was all "enema", because the content of blood sausage was in a liquid state, it could easily splash everywhere if you were not careful. A novice would not even know how to remedy the situation, or a veteran chef like Xu Yuanwei. Help is more reassuring.
So the two people cooperated with each other, one held the casing to prevent it from slipping off the funnel, and the other slowly poured a mixture of broth and pig blood from the upper opening of the funnel with a ladle.
When blood sausage is heated, the liquid inside will not turn into solid instantly, so if it boils accidentally, the contents of the filled intestine will splash everywhere. In order to prevent this kind of bloody scene that can basically accompany the mosaic, at the beginning of the enema, the blood sausage cannot be stuffed as much as the solid meat sausage.
The solid meat sausage only needs to leave a few gaps, so that the meat sausage can be folded, kept or tied after drying. But when the blood sausage is almost eighty or ninety percent full, it must be ligated with cotton thread.
The two people present were obviously veterans and would stop when they saw something approaching. In the meantime, a rude assistant chef came over and lamented, "The casings left behind are wasted if you don't fill them enough." Xu Yuanwei retorted, "You are everywhere, you will be the chef."
After the enema is over, everything is still not over yet, so the next step is to cook the blood sausage without hesitation. The most important point is that it cannot be cooked over high heat like other foods. Otherwise, even if the blood sausage is not full, the heated expansion of the air inside will still cause the blood sausage to "splatter three feet".
This is one of the reasons why Xu Yuanwei is not confident about leaving the blood sausage to his little chefs.
Su Qingluan kept some for herself, enough for her family to eat, and threw the rest into the pot to cook.
"Master Xu has worked hard for so long." Su Qingluan was very grateful to Xu Yuanwei for his help. If he hadn't helped me today, I would have spent a lot of time working on this. "I'm going to cook some blood sausage now. You and these little brothers can take it and try it later."
"Huh, they didn't contribute any money or effort, so what are you going to taste?" Although he said it with disgust, Xu Yuanwei raised his head and said loudly, "Mrs. Su will invite you to try the craftsmanship later, and you will gobble it up one by one like a hungry ghost reincarnated. , try to learn other people’s craftsmanship!”
The kitchen assistants all responded in agreement, while Su Qingluan adjusted the heat in the stove to the minimum and then prepared the sauce.
The ingredients for the sauce are not difficult at all, they mainly include soy sauce, minced garlic, sesame oil, and minced ginger. As for the proportion and what to put in it, it depends on everyone's taste preference.
But Su Qingluan's preparation of this sauce can be said to be "no special features", or it can be said to "take care of most people's tastes".
After adjusting the sauce, Su Qingluan and Xu Yuanwei seemed to be guarding some experimental equipment, staring at the pot for a moment, opening the lid from time to time to take a look - especially after the pot was boiled.
When he found that the blood sausage had bulged out where the air had originally been reserved, Su Qingluan used a toothpick to poke two small holes to deflate the blood.
The blood sausage was separated section by section, and each section had to be deflated, so Su Qingluan was like playing whack-a-mole, piercing it twice to the left and twice again.
At the beginning, whenever Su Qingluan pricked the blood intestine, a little dark red liquid would flow out. As the boiling time becomes longer and longer, less and less contents will flow out when the blood sausage is punctured.
After boiling the pot for about a quarter of an hour, Su Qingluan took the pot aside and simmered it for about a cup of tea. At this time, almost nothing inside had leaked out, and Su Qingluan knew that the blood sausage was almost ready.
"Ms. Su, could you please go get a large flat plate? It's on the penultimate shelf of the shelf over there." Xu Yuanwei pulled the kitchen knife next to him and scratched it on the whetstone.
Su Qingluan estimated that this man had been standing nearby for a long time and had already wanted to make a move. However, he, who was also a veteran, was there and he couldn't get in, so he kept working beside him in a hurry and had nowhere to exert his strength.
Su Qingluan decided not to compete with Xu Yuanwei on such trivial matters - besides, she had no grudge against him, so why should she compete?
Su Qingluan brought over the plate, and Xu Yuanwei raised his knife, cut the blood sausage into slices about the thickness of his thumb, and placed them neatly on the plate.
Su Qingluan looked at the cut surface: Well, the dark red blood sausage has turned brown after being heated. The cut surface is delicate and full, and there are no empty bags. It seems that his craftsmanship has not deteriorated yet.
After secretly commenting on himself, Su Qingluan greeted: "Brothers, come here and have a try. Can you master my skills?"
Xu Yuanwei cut the blood sausage slowly and snorted beside him: "With your skills, they can wake up from their dreams with joy."
In fact, several young chefs were a little unconvinced at first, especially those who had been working under Xu Yuanwei for a long time. They all felt that after all, they had five, six or even ten years of apprenticeship experience, and they would not lose to a thirteen-year-old. Film of a four-year-old girl.
As a result, when several people dipped the blood sausage in the sauce and put it into their mouths, they changed their minds.
Originally, blood sausage and the outer casing both had a strong fishy odor, and it would be easy to ruin the craftsmanship if not handled properly. However, the blood sausage in front of me was fragrant and tender, even as elastic as those tender tofu, and had a different kind of freshness.
The fishy smell of the casings has been neutralized by the sauce and becomes refreshing and chewy. Although many people are unwilling to eat the casings together, if they are willing to "swallow it in one bite", it will not affect the taste at all.
"You make better blood sausage than me." Xu Yuanwei said matter-of-factly, "The taste of the blood sausage I make is not inferior to yours, but it is not as slippery and a bit scummy."
Su Qingluan smiled and said: "I added lard, soybean oil and beaten egg liquid. It's hard to avoid slipping after using so much 'lubricant'."
Su Qingluan tasted two mouthfuls of blood sausage, turned around and asked for a pen and paper, copied down the entire recipe and the matters needing attention and handed it to Xu Yuanwei: "Now is the time to make pig-killing stew in autumn, and the pig blood is very good." If Master Xu likes it, just use this recipe!"
Anyway, blood sausage is something you can only come across. It all depends on when the butcher kills the pigs. What's more, pig blood will solidify quickly in the air and will no longer be used. Su Qingluan felt that it was too troublesome to obtain and prepare this ingredient, so he gave up the idea of "mass production" and simply made the recipe. I gave it to Xu Yuanwei as a favor.
