Don't be stingy when frying pork liver, be willing to add oil. Heat the pot to a boil and pour in the soybean oil. The hot iron pot will quickly heat the cold oil until it smokes. At this time, pour the marinated pork liver into the pot and stir-fry until it changes color. The pork liver slices are distinct and will not stick to the pot at all.
Jian Jia quickly put the discolored pork liver on the plate and sighed: "It still needs a big iron pot to stir-fry it." When she rented a house to cook in the past few years, she always felt that the wok was not strong enough and the cast iron pot was not well maintained. Sometimes fried eggs will stick. Although the non-stick pan will not stick to the ingredients, I always feel that the temperature cannot rise. The food is not so much fried as it is stewed. When it needs to be stir-fried, it is always less. Pot gas.
The big iron pot from the farmhouse is different. Once the firewood is lit in the stove, the pot can be heated for a week. The iron pot is large enough so that no matter what ingredients are put in, they can be stir-fried quickly and evenly without worrying about the ingredients jumping out of the pot.
Slices of off-white pork liver are covered with a slightly thick sauce, and the slightly curly slices of pork liver are stacked completely on top of each other. This made Qin Yi dumbfounded. Qin Orion held the drawing brush with his deep eyes in disbelief: "Is this already familiar??"
It's not like he's never eaten animal liver before, but he's never eaten anything that came out of a frying pan after being pulled twice. Is this edible?
Jian Jia smiled and glanced at Qin Yi gently: "There is still a little work to do." If there were no onions and garlic sprouts, she took a few garlic seeds instead, and if there were no fresh green and red peppers, she cut a few shredded red peppers. embellishment.
After leaving some base oil in the pot, Jian Jia pushed the minced garlic into the oil pot. This is new garlic harvested from the Qin family's vegetable field. I don't know whether it's because Qin Yi doesn't know how to manage it or because of the variety. The new garlic has very small knots. The largest garlic seed peeled off is no bigger than Jian Jia's little finger. However, this kind of garlic has a particularly rich garlic flavor. As soon as the minced garlic meets the hot oil, a garlic aroma will waft out.
After the edge of the minced garlic turned a light golden color, Jian Jia poured the pork liver and chili shreds into the pot. The stir-fried pork liver with minced garlic and shredded chili peppers is embellished with side dishes, adding two more flavors and an eye-catching color.
After two more rounds of rolling in the pot, the stir-fried pork liver is officially out of the pot. Jian Jia fried a whole set of pig livers at once. She originally thought that a large coarse porcelain bowl could fit it, but Jian Jia had to use a second small bowl to get all the pig livers out of the pot.
The fried pork liver has completely lost its previous smell of blood, and only the smell of the sauce and side dishes can be heard. The twice-fried pork liver is crispy and tender, and your mouth is filled with the delicate aroma of pork liver. The garlic-flavored sauce is moderately salty and sweet, and the slight spiciness brought by the shredded red pepper stimulates the taste buds in a moderate way on the lips and tongue.
Jian Jia tasted a piece of pork liver and handed the chopsticks to Qin Yi with satisfaction: "Try it?" Hot pork liver is her specialty, and with Qin Yi's knife skills, this dish will definitely win over the Qin family.
Qin Yi glanced at Jian Jia, then looked at the chopsticks in Jian Jia's hand. His eyes darkened a bit, but he hesitated to take the chopsticks. This made Jian Jia happy: "Don't worry, I've tasted it. It's cooked and it's not poisonous."
It’s not surprising that the Qin hunters behaved like this. The locals felt that the liver was unclean and were reluctant to throw it away, so they would marinate the liver with other offal. After simmering it with various spices for more than half an hour, people will feel that the dirt in the liver has disappeared and they can eat it safely. Jian Jia has eaten marinated pork liver. After marinating, the pork liver becomes very chewy and has the flavor of seasonings. It is perfect as a cold dish with wine. It's just that she prefers crispy and tender pork liver to braised pork liver.
Qin Yi glanced at Jian Jia with a strange look, then picked up two pieces of pork liver with chopsticks and put them into his mouth. The crispy and tender pork liver instantly conquered his taste buds. When Qin Yi came back to his senses, his chopsticks had picked up two or three more pieces and put them into his mouth.
Jian Jia's eyes lit up, she rubbed her long fingers and looked at Qin Yi expectantly: "How is it? Is it delicious?" It must be delicious, otherwise how could Qin Yi eat so many slices in a row? It's a pity that there are no suitable side dishes, otherwise the taste and flavor of this dish would be better.
Qin Yi put down his chopsticks and breathed a sigh of relief: "It's delicious." Looking back, he wanted to write down this dish. It's so convenient and quick, and it doesn't look complicated. Maybe he can reproduce it too.
Jian Jia narrowed her eyes and shook her head happily. From now on, someone would enjoy the delicious liver with her. You must know that it is not easy to find like-minded people in terms of taste. It is difficult to agree with everyone. Everyone has their own taste. For example, Jian Jia herself doesn't eat bitter melon. She feels that anything on the same plate as bitter melon will taste bitter. Until now, she feels that bitter melon should not exist.
Later, she discovered that some people don't eat coriander, some don't eat celery, some don't eat offal, and some can't touch ginger... It's too difficult to find a meal with the same taste. Being under the same roof, Jian Jia actually has selfish motives. She hopes that the Qin family can eat together with her.
Now it seems that it is not impossible for a family to have the same taste! Jian Jia raised her voice and summoned Qin Lang: "Lang'er, come and taste the pork liver."
It turns out that the Qin brothers are particularly easy to support, especially Lang'er, who may have been abused by his brother for too long. During this period, he was very supportive of Jian Jia no matter what he did. Qin Lang chewed the liver deliciously. While eating, he praised Jian Jia: "Sister, what kind of meat is this? It's so delicious!"
After learning that what was in his mouth was liver, Qin Lang was stunned. For the first time, he knew that liver could be so crispy and tender and taste so good. And he didn't eat liver before. He couldn't accept the fishy taste of liver, nor the hard texture. But he can eat a big bowl of the pork liver made by Sister Jiajia!
Today's meal is very rich. The meat dishes include braised pork and stir-fried pork liver, and the vegetarian dishes include fried pickled cabbage. Although there are only three simple dishes, the portions of each dish are large and the taste is very delicious.
Needless to say, the braised pork and stir-fried pork liver are the flavors that everyone in the Qin family nods and praises. What is surprising is the taste of pickled cabbage oil residue. The refreshing pickled cabbage made everyone at the table eat an extra bowl of rice.
A few days ago, Jian Jia tidied the Qin family's vegetable patch. Except for the dishes that were too old to swallow or that she couldn't think of cooking methods, which she discarded, all the other dishes were properly arranged. In order to save trouble, Qin Yi planted a lot of large green vegetables with long stems and wide leaves. This green vegetable is actually a variant of mustard. It will be a bit bitter when stir-fried, but it has a high yield and is widely grown locally.
When Jian Jia was cleaning up the vegetable field, the green vegetables in the vegetable field had taken out their flower stalks and blossomed into small golden yellow flowers. Jian Jia removed the old leaves and flower stems, and dried most of the green vegetables directly to make prunes. She also made some relatively fresh vegetables into pickled vegetables.
Of course, the method of making sauerkraut was contributed by her fans in her previous life. The method is simple and quick: blanch the fresh vegetables in boiling water, then blanch them in cold water, then put them into an oil-free jar, then take a spoonful of flour and cook them into a batter. , let the batter cool until it is slightly hot to the touch and pour it into the jar. After three or four days of sealing the altar, the sour, crisp and refreshing sauerkraut will be ready.
The temperature recently is neither too cold nor too hot, which is perfect for sauerkraut fermentation. The made sauerkraut is golden in color and has just the right mild sour taste. It is crispy and fragrant when lightly stir-fried with oil residue and lard. It can be called a magical dish for rice. Eat a few bites of braised pork and fried pork liver, and then eat two bites of rice mixed with sauerkraut, which is both satisfying and appetizing.
I don't know when the rain outside the window has stopped, and the dark eaves are covered with water vapor. A few naughty little sparrows are jumping on the corners of the eaves. They are chirping and noisy, tilting their heads and staring closely with black bean-like eyes. Movement in the courtyard.
After eating, except Qin Yi who went to wash the dishes, the remaining three people started their own business. Qin Lang squatted next to the well, holding a loofah pulp in his small hands and cleaning the earthen jar. The brown jar was covered with enamel inside and outside, so it was not difficult to clean.
The second uncle was sprinkling coarse salt on the pork to be marinated. The meat had been placed in the basin for a while. They were not washed after being separated from the pig, and the cross-sections were still stained with bright red blood. A large amount of coarse salt falls on the meat. Except for a small part that sticks to the meat, most of it rolls down to the bottom of the basin.
The second uncle picked up the coarse salt and kept rubbing the pork with it. As he moved, the coarse salt broke into fine salt. Every inch of pork is fully rubbed to allow more salt to penetrate.
Summer is not the best season for curing meat. In order to prevent the meat from spoiling, my uncle increased the amount of salt used. After kneading the pork, he and Qin Yi would carry the meat and place it in the cave in the back mountain. The temperature in the cave is low, and the ham will be marinated and dried in the cave. It will also be stored in the cave. You can just pick it up when you want to eat it.
Jian Jia originally wanted to help her second uncle make ham, but she was afraid that she would be a disservice due to her lack of experience. Seeing that her second uncle was doing well alone, she focused her attention on the wooden basin in front of her. There were seven or eight pieces of pork belly cut into palm-sized pieces in the basin. These were the remaining pork belly from the wild boar. She wanted to use them to make a tantan meat dish that was delicious and could be stored for a long time.
Speaking of Tantan meat, she was lucky enough to eat it once in her previous life. One time her roommate brought a box of meat back to school. The meat was crispy but not rotten but not fat but not greasy, which left a deep impression on her. Later, she pestered her roommate and asked about the name of the meat and how it was cooked.
If you want to make tantan meat, it is best to use pork belly parts. The pork belly is marinated with salt for a period of time to give the meat a base flavor, then cleaned and deep-fried, then the meat is placed in a jar and sealed with the oil used for frying.
It sounds simple, but you must not be careless in every step. Take marinated meat as an example. If there is too much salt, the meat will be too salty. If there is too little salt, the meat will be tasteless and it will be difficult to store. In the recipe Jian Jia asked, the ratio of meat to salt was ten pounds of meat and two ounces of salt. After deducting the two cuts of pork belly used to make the braised pork at noon, there were still thirty-five pounds of pork belly.
Before making the braised pork, she had marinated the meat with salt. If it were winter, these meats would take one night to marinate, but now it's summer, and it only takes two hours to marinate them. At this time, the blood in the meat is pickled out, and the originally red and lean meat is dehydrated and looks a little dull in color.
Jian Jia poked at the piece of meat, feeling the stiffness and coldness of the marinated meat on her fingertips. The meat is almost ready for marinating, and you can start cleaning the meat.
