A group of people listened happily,
"If you want to say that you were really poor at that time, you didn't have enough to eat every day. Fourteen or five years ago, well, it was still like this at the time of Boss Lin, but it has been much better since then, and the farming and pastoral areas in the south of the city have kept up. , at least it’s no longer expressionless when you hear someone starving to death on the street.”
The familiar smell of cypress branches and leaves smoking on the charcoal fire made these guys sigh with emotion one by one, and the topics started to increase.
As the saying goes, half-grown children are poor. People of Shan Ye's age group, and even Lin Chou's age group, have the most profound impression of childhood. They are really hungry. They are hungry all the time, so much so that one month If you eat a meal that is a little oily or watery on a certain day, it will effortlessly remain in your memory for more than half a lifetime.
Fatty Yuan, who had just spoken and actively participated in the scene, said with a smile,
"The smell of cypress leaves is coming out. Boss Lin is going to add sugarcane bagasse. Hey, actually speaking of it, we also know some techniques for smoking meat."
Lin Chou spread the sugarcane bagasse all over the place, and the fire turned into a pointed cone shape that suited the occasion, and it looked like a perfect match for the bamboo yurt.
The very flexible green bamboo pole is about the thickness of an arm. It is light and easy to dismantle after being built into a house, but it definitely bears a lot of weight. Hanging several whole pigs on it is just a bit of a bend.
"It's almost there. If it hangs up for a long time, it may break."
After being covered with sugarcane bagasse, the light cyan smoke of the cypress leaves became thicker and thicker, but the color turned white, like the mist in a steamer.
"Hey, this smoke is different. I remember that when I smoked it at home, it always looked red."
Lin Chou pointed at Fatty Yuan.
"Here, what's the name of the purple-red sugarcane he got back? This sugarcane is pretty good."
The sugar in bagasse will bring a delicate sweet aroma to the pork during smoking, and the color will also adhere to the pork, turning its surface into a beautiful bronze or brown-red color.
After being blown by the white smoke for a while, people around me felt that it was sweet to lick their lips.
Fatty Yuan said,
"Look, this is rich in sugar. Hey, we used to grow stevia in our alley. They used stevia straw to smoke pigs, but it has no color and is extremely sweet."
Unprocessed sugar cane juice is actually reddish-brown, not as pure as purified sugar, but more natural and unique in flavor.
Therefore, Mingguang people never cook bacon with sugar, even though sugar is easier to produce better flavor. Instead, they insist on using the ancient method of sugarcane bagasse.
Lin Chou carefully adjusted the height of the smoked pig hanging. This kind of smoked pig is huge and requires higher temperature and longer time.
The fire power is often calculated based on the sound of nature. The fire in the middle cannot be broken. If it is broken, the cookedness of the pork will be broken and overlapped, which will affect the taste of the final product.
Depending on the size of the pig, the smoking time generally ranges from 7 to 28 days. At the end of the smoking period, all the doors and transoms of the shed must be sealed, and the smoked pigs must be given a final high-temperature sauna.
The Black Mountain wild boars selected by Lin Chou were all relatively small in size, while the larger ones were untied and broken into individual elbows, rib fans, etc.
Calculate the time,
"If you hurry up, you can eat it in ten hours~"
Smoked pig is not bacon. It is ready to eat as soon as it is made and tastes best when it is still hot from the smoker.
Sweetness and fat are actually not just a popular taste for the foodie empire who is fearless in taste - for example, the famous pheasant roll attracted a wave of loyal female fans before the cataclysm.
Fatty Yuan said happily,
"I can wait. I just happened to rub it in before the four walls were built in the morning. I saw that the back is quite good. It looks fat but not greasy. It's the same as mine."
Lin Chou waved his hand,
"In the morning, cut whichever piece you like in the photo, and pick up the lower part, which will be cooked and eaten."
Black Mountain wild boar is a popular food, and Lin Chou was happy to help everyone recall the taste of childhood.
Besides, this shed has already been erected, how can we only smoke three or five pigs?
Huang Dashan knocked on the table,
"Hey, now, we can't just let everyone watch, just eat a pot of meat and a chicken~"
When the Queen arrived, Mr. Shan was no longer the guy who had to count with his fingers carefully after eating a full meal or beg for nothing. He was very bloated and very pissy.
Lin Chou rolled his eyes and was about to say something sarcastic when he suddenly slapped his forehead.
"I'm knocking. If you don't tell me, I'll forget about it. Master Shan, go quickly and pick those pheasants hanging from the coconut trees for me!"
Everyone:? ? ?
What a pheasant, I didn’t see any pheasants when I was planting trees before.
Lin Chou scratched his head and said sarcastically,
"I thought they were so noisy that they hid their heads under their wings. I don't know if they were suffocated to death."
Huang Dashan ran up the tree to search for a long time, and finally brought down a bunch of pheasants that Lin had conveniently hung in the crown of a coconut tree. It must be said that their vitality was already very tenacious. Eighteen and a half pheasants were only Two died.
Huang Dashan weighed a bunch of pheasants in his hand.
"No, it's so light, so this thing doesn't weigh too much, it looks pretty big~"
Lin Chou said,
"They are all three-month-old chicks. They are pretty good to be so heavy. They look big because of their thick hair."
As he spoke, he glanced at Shan Ye's bald head.
Huang Dashan: Get out! !
Lin Chou took the pheasants, casually made a cut on their necks and threw them aside to let them flapping about on their own.
However, the young pheasants, who had been in a state of hypoxia all day and hung upside down in a tree, had no strength at all to struggle and escape, and their feeble twitching could only hasten their death.
Human tragedy.
"..."
Faced with this understatement of death, everyone always feels that something is wrong and cannot explain it - we still seem to vaguely remember that this guy is actually just a cook?
Lin Chou said,
"These are all authentic 'free-range pheasants'. No one would be willing to feed you these pre-teen chicks."
In fact, most of the pheasants are very thin. It can only be said that the two that Lin Chou met in the Tiankeng before are completely different types of chickens, especially such small pheasants that are three to four to five months old. They are so tall and malnourished. How can they have time? What fat accumulates.
Whether a pheasant is fat or not depends on the thickness of the skin. The thicker the skin, the fatter the pheasant is and the more tender it will taste - because it is difficult to see that in any non-artificially raised pheasant. Formed, bright yellow fat.
Everyone is wondering what kind of dishes can be made from such a big pheasant. I'm afraid it won't be much bigger than a pigeon after roasting, right?
Lin Chou smiled and said,
"You guys eat first, I'll go prepare it and take the feathers off these chickens."
Huang Dashan winked at Lin Chou,
"New food, don't you call me blind old man?"
