When Lin Chou returned to the fire, the new firewood had burned into charcoal. This temperature was just right for refining lard. If the fire was too high, the lard would be bitter.
Add lard suet to one-third of the water in the pot. When the water has dried and only the lard is left, add a few green onions to cool down the lard while adding a rich onion aroma.
Wild onions have a spicier taste than the onions Lin Chou usually uses and are not suitable for eating raw, but the dishes fried with them taste better.
During the time of refining lard, Lin Chou had already treated two pheasants and a wild boar cleanly and neatly.
The big keel of the pig was cut off separately, with a whole piece of tenderloin attached to it, and the chicken was simply cut into eight pieces.
Then put the refined lard in a stone basin, leaving a little in the pot for frying the tamarillos.
Sauté the galangal and wild onions until fragrant, stir-fry the chicken until fragrant and white, add the halves of the tamarillos to the pot, add water and simmer.
When the water in the pot starts to move the chicken pieces, chop the pork keel into several pieces and throw them into the pot.
The bones of the pheasant and wild boar are very good. When the water boiled for the first time, they were already a little white. After repeated beating for six times, the orange-yellow chicken fat began to float on a large scale. At this time, it was no longer possible to beat the scum. It's foaming, so I have to give up.
Lin Chou broke the taro into pieces and put them into the pot together.
The taste of pheasant stewed with boar bones was unexpectedly rich. When the aroma hit their faces, the three little ones of the scientific researcher immediately swallowed the saliva in big mouthfuls.
"You can eat it...I feel like you can eat it already..."
"The mountains are good and the water is good. No matter how you stew it, it will be so fragrant."
"Hey, this is one of the reasons why I stay at the Tiankeng Research Base. Even if I find a corner to roast a potato and enjoy the scenery, it would be great."
Lin Chou suddenly felt that the three little guys were very appetizing, much more so than those guys who always credited the chef with whatever they cooked.
He threw the pile of rock salt into another small stone pot, added water to boil, grabbed a handful of pods from the bushes behind him, and ground them between two stones.
This kind of wild leguminous plants are everywhere in the wilderness. You can see them wherever there are bushes. They come in various names. They are not toxic or delicious. They naturally do not have the origins that evolvers need. But the advantage is that the protein content is quite high.
The green beans are quite moist, and Lin Chou grinds out a bowl of green "soy milk" after just three or five handfuls of the pods.
Xiaoba blinked his eyes and said seriously,
"Thank you so much~...that boss Lin is grinding tofu!"
Lin Chou rolled his eyelids,
"roll!"
After the not-so-clean rock salt dissolved in the water, many small impurities precipitated out, and the entire pot of water turned into a blue-black color.
The wisdom of our ancestors tells us that the simplest and easiest method of rough processing at this time is to use soy milk for brine. Things like magnesium chloride and magnesium sulfate will cause the protein to clump.
Salt brine is the "brine" of tofu, and soy milk is also the "brine" of salt brine.
Lin Chou didn't know the specific composition of these rock salts, but I guess the difference shouldn't be big. Let's try our luck~
When a little soy milk is cooked into the salt brine, a large amount of dirty flocculent foam immediately forms in the pot. At the same time, the smell of the beany and the salt brine intensifies, creating an indescribable unpleasant smell.
Lin Chou clapped her hands in relief,
"Tsk, you're so lucky, it works."
If the rock salt had different ingredients, Lin Chou would probably be embarrassed...
After ordering the braised food about three times to skim off the foam, the water in the pot was almost dry.
A little bit of tiny salt crystals appeared slowly, and the color was surprisingly good, much like the green salt Lin Chou used before.
Dip some with your finger and put it in your mouth.
"Well, it's a little bitter, but even if ordinary people eat it, there won't be any problems."
The three researchers looked at each other blankly, and it took them a long time to finally realize:
"This is the salt frying method, right?"
"Yeah, I saw it in a book."
"interesting..."
Interesting sir! Why didn't you say it was interesting when I was worried about this pile of pitch-black soil salt just now?
Sprinkling a little fried salt into the stew pot makes the whole pot of soup become energetic and different as if it is infused with soul.
"Hey, Boss Lin, there is still one pig left...you only used one backbone...don't waste it!"
Lin Chou made a sound of disdain.
He set up a tripod three times, set out some kindling to ignite the firewood, and hung two fans of pork high on it.
He put the Patchouli seedlings he brought back into his hands, rubbed them for a while, and rubbed them on the pigs.
The seedlings of Patchouli are no more than a palm tall and have a fresh and tender aroma, which is lighter but more tender than the aroma of dried and mature Patchouli used in many marinated meats.
As the saying goes, ginger is spicy when old, and green onions are fragrant when young.
The same goes for Patchouli. The fresh and tender Patchouli leaves with the budding lavender flowers are the most charming, especially when paired with mutton.
After wiping the whole body, Lin Chou cut a slit in the flesh of the waist area, stuffed a few fat little packages inside, and pinned them in place with long needles cut from wood, giving it a mysterious feeling.
Xiaoba felt like he would be full just by swallowing saliva.
"Barbecue and stew, I haven't had such a feast for a long time..."
Lin Chou threw the remaining four green peppers and a few tamarillos into the charcoal ash and buried them, then asked casually,
"Isn't the food at the Research Institute good?"
What a liar! Apart from the production committee of Quan Mingguang, your scientific research institute is the most profitable. I don’t know where the distribution points allocated to you every year have been tossed and sold.
Baal interface,
"It's so good, but it's all the same big pot rice, it won't win the soul!"
Xiaoba sighed,
"Last time, I complained a few times about eating potatoes, which almost turned me into potato essence. I asked the canteen chef to prepare some hard dishes to satisfy my craving. But, when I saw it during dinner, it was potatoes stewed with frozen tofu! This is a special What’s the point?”
Potatoes... can also be used to stew frozen tofu...
Lin Chou sweated.
"Don't tell me, at least these two things were quite hard before they were alive, no, before they were put into the pot..."
Baal cursed and cursed;
"If you have the same money to buy frozen tofu, why don't you buy some Montenegro wild boar? Why don't you know that tofu is as expensive as chicken!"
Lin Chou smiled, took out the roasted peppers and tamarillos from the charcoal ash, and patiently peeled them one by one.
Lin’s friendly reminder: If you really can’t stand the charcoal ash on it, just wipe it off with a dry towel. Be sure not to rinse it with water, otherwise all the previous preparations will be meaningless.
Besides, there’s nothing wrong with eating some plant ash~
Put them in a stone mortar and pound them into a paste, add salt, and then scoop some of the stewed soup into the pot to make a beautiful bowl of dipping water. The only pity is that Lin Chou did not find the perfect match of saw-leaf coriander (also known as saw-leaf coriander). Called spiny coriander, stinky greens), it has a fly in the ointment.
The three of them turned the pork roasting on the tripod around in circles while Lin Chou was busy, to ensure that Lin Chou would not make any mistakes and burn the meat.
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