Su Qingluan looked at his brother and sister: "This stone can make the pork belly more delicious."
These ambiguous words made the eyes of the two little guys become a little suspicious, and then Su Xueyan seemed to remember something: "Sister, is this also a stone with a flavor that can be used as a natural seasoning?"
This statement was made last spring when Su Qingluan took his brother and sister out for an outing without bringing any salt, sugar or other seasonings. However, when making food outdoors, Su Qingluan had the ability to make the food salty and light. It's delicious and has a very special flavor.
In fact, strictly speaking, the taste is slightly inferior to that when special seasonings are added at home, but when it comes to outdoor picnics, the more important thing is to make it interesting than what to eat. What's more, the cooking method of barbecue only requires a little processing of the ingredients to make them delicious. In addition, the wild ingredients can be guaranteed to be fresh enough, so no extra cooking is required.
And Su Qingluan didn't just add any seasonings casually, but used the special flavors of various inorganic mineral salts contained in different types of mineral soil to be used as seasonings to wrap on the surface of the food, providing the food with all the flavor. The required salt is not only very flavorful, but this "complex salt" can also provide various trace elements. It is a very good choice in spring when most vegetables have not grown and only wild sprouts are available.
Although Su Qingluan was happy that her sister could remember what happened more than a year ago, she still shook her head: "No, this is just a relatively flat stone moved from the river."
There are several such stones at home, and they are placed in different categories and have different functions.
For example, the one in the pickle jar is for pickling sauerkraut and kimchi in autumn and winter, while the one here is specially used for making "pressure stone".
In fact, it is because there is no pressure cooker in this era - to be precise, there is no technical level to produce a pressure cooker.
However, for the Su Qingluan family, the kind of slow work and meticulous work, burning a pot of meat all day and night in order to make the meat tender and tender, is not advisable - let alone whether the Su family can buy it. If you can afford those coals and firewood, even if you can afford it, it's summer, and if you burn the kang all night long, you won't have to sleep in the house at night.
So in order to make the meat softer when stewed, Su Qingluan tried every means, such as adding hawthorn or citrus peels to increase the tenderness, or applying wild fruits on the meat in advance to speed up the tenderness of the meat. However, the effect was there, but limited.
Especially for some internal organs that are already very tough, the effect is even less obvious.
Later, when Su Qingluan accidentally broke the lid of a casserole, he used a plate to use it as a lid. However, in order to prevent the "lid" from being pushed aside by the boiling broth, causing excessive water loss and scorching the pot, Su Qingluan had an idea and placed a heavier stone on top of the plate.
The result was very unexpected. Although the stewed meat that day had more tendons, it didn’t feel chewy at all. Instead, it was softer and more flavorful than usual. It was as if it had been stewed in a pressure cooker in a previous life. Like meat!
This was an unexpected surprise to Su Qingluan at the time, so he later used this "stone pressing method" several times to treat parts that he thought were not easy to chew, such as chicken feet, fascia, and internal organs.
Then everything is crispy and soft, and the effect is simply outstanding.
The reason why the younger siblings didn't know was because they didn't pay much attention when Su Qingluan used the stone before, and this was the first time they watched from the side.
Su Qingluan took out the pork belly. Although it had been rinsed, the strong smell of the pig's internal organs still made Su Xueyan and Su Xuanhe couldn't help but wrinkle their noses and "step away".
As for Su Qingluan, on the one hand, she is older than her younger brothers and sisters, and her sense of taste is not as sensitive as that of children. But more importantly, she often deals with these fresh ingredients, which can be regarded as "pickling the taste". No problem at all.
Seeing that his younger brothers and sisters looked very disgusted, Su Qingluan smiled and drove them out: "I will let you in when it is ready. Let's go out and play for a while first!"
Then he turned around and started working on the internal organs.
Pork belly has a strong texture and a certain thickness. Generally speaking, even if it is served cold, it needs a richer texture such as sesame sauce, otherwise it will not be able to cover up the special fishy smell of the internal organs.
But for sesame sauce, Su Guangfu could eat one or two bites, but he found it boring if it was too much, so Su Qingluan thought of making him a spicy one.
Of course, when it is called "spicy", the soulful seasoning of chili is naturally missing. However, Evodia and other spices are also good choices.
Su Qingluan first uses onion, ginger water and cooking wine to remove the base flavor and foam from the pork belly, and then cooks it with a pre-prepared rich-scented stew - no dark soy sauce should be added to this stew, and less light soy sauce should be used. Add it in order to have the braised flavor but not too heavy a base color, otherwise the dish will easily turn black and dark when you add spicy food later.
When the stew was served, Su Qingluan slid a large white porcelain plate diagonally into the Feitengda stew. When the plate was leveled, a solid porcelain stone was placed on top to serve as a "pressure cooker."
The dishes and rice at Yang's side are almost done, and they are just waiting for Su Qingluan's "spicy cold pork belly".
After the pork belly was fished out, Su Qingluan first put the pork belly on the chopping board and cut it into shreds, then added coriander, onions and garlic, then added various spices, and finally fried it with hot scallion oil. Pour the top bag head down.
There was only a "chi la" sound, and a scent was stimulated.
Su Qingluan mixed the tripe with chopsticks a few times, turned around and stuck her head out and said loudly: "Xueyan, Xuanhe, I've finished it here, you guys come and help carry the plate!"
When the oily belly silk was served on the table, Yang laughed and said, "Oh, this belly silk is oily and looks quite juicy!"
Su Qingluan smiled and said: "This is a snack for my father."
Yang teased: "He can pour a glass of wine. Is it worth it for you to prepare a special dish for him to go with wine?"
Normally at this time, Su Guangfu would lower his head and eat without saying a word, in a posture of lying down and acknowledging the ridicule.
But this time, he rarely added: "Our eldest daughter said she wanted to make plum wine for me." Although this sounded a bit calm, everyone present was Su Guangfu's family, so they naturally knew him well. , you can hear the show off in his words.
