aircannonsinc Chapter 174 Hainachuan [1 more]
Chapter 174 Hainachuan [1 more]
Chapter 174 All Rivers Are Inclusive
"What the hell, I'm talking about this as if I've never seen it before!"
Li Shimin laughed loudly: "Where is the queen, you are my queen. The queen is open to all rivers and rivers. She has never tasted delicacies from mountains and seas. Suning, come quickly!"
Of course, when Li Shimin and Empress Changsun were talking.
This group of girls couldn't help but chirping, and the eldest grandson Ruyan pulled Qingqing over.
Looking at Su Ning with strange eyes, "Qingqing, why does General Su want to eat this?"
"I don't know either. Is this thing for people to eat?"
"Hey, I didn't expect General Su's taste to be so special!"
Du Qingqing here also intervened, "To be honest, I really can't eat it. Even if I kill me, I won't eat this kind of food. General Su is good at everything, but the taste is a bit special .”
After speaking, she retched a bit.
It seemed that he was disgusted by the sheep entering the water, so he hurried to the side.
Seeing everyone chirping, Su Ning was a little puzzled, "What are you all talking about?"
Everyone looked back at him and smiled awkwardly.
He figured it out, and it turned out that he despised this sheep for going into the water.
This made him quite unconvinced, "Eat your tongues later, just watch!"
This made everyone a little speechless, they were afraid to spit out their stomachs.
When the meeting is on the dining table, no one will care about these offal sheep.
Fortunately, there are grilled lamb chops, let's eat this at noon.
Li Shimin glanced at the sheep in the basin again, and curled his lips.
"Well, let's go to the front hall and wait for your delicious food, so let's not look at it!"
"Okay, okay, you guys sit down for a while."
After sending everyone away, Suning forcibly left a few servants behind.
There are so many haggis, I can't handle it by myself.
These boys looked unwilling, but they couldn't bear the nausea and had to finish it.
With the help of people, the processing is very fast.
Suning uses foaming powder, which is the baking powder used by Datang people to make steamed buns.
It was poured into the haggis, and people scrubbed it vigorously, and added rice vinegar to clean it.
In modern times, alum and white vinegar are generally used to clean haggis, but the conditions in the Tang Dynasty were limited.
Fortunately, alternatives can still be found, and the effect is the same, but it is more troublesome.
A few boys washed and washed, washing out a pile of impurities.
It's completely different from when they went outside to wash up just now, it's much cleaner now.
Moreover, the fishy smell of sheep's offal has disappeared, which is very miraculous.
If you don't smell it close now, you can't smell the sheep's offal at all.
Even the peculiar smell of sheep disappeared, and the servants were extremely surprised.
"Grandpa, this sheep seems to have no taste in the water!"
"Of course it's tasteless. I wouldn't eat it if it tasted like it! Well, cut these up for me, and cut them into smaller pieces."
While everyone was chopping the haggis, Suning began to boil lard.
People in the Tang Dynasty would not eat pork.
Because the pigs they raise are not castrated, and they don't bleed when they kill them.
So pork tastes fishy, which is much worse than sheep's offal.
So over time, no one eats pork anymore.
But the common people in the Tang Dynasty did not all eat pork, and some poor people loved it.
Although this thing tastes particularly fishy, it is still meat.
At least it is much better than sheep offal, so it has become a meat choice for the poor.
Suning now asked someone to buy a piece of lard suet, and then boiled it in a pot.
After a while, I got a pot of lard.
This lard has no fishy smell, because suet is the fat of pigs.
Not like meat, so no fishy smell.
But because it is fat, no one eats this thing at all.
After he cooked the lard, the servants also chopped the haggis and Suning brought some dogwood, soaked it in vinegar and wine and put it aside.
Then soak the haggis in wine again, and then prepare pepper.
Pepper was a luxury in the Tang Dynasty, and ordinary people could not afford it.
You can tell by the name that it is an imported product.
They are all spices brought in by barbarians. Once upon a time, pepper was too valuable.
People in the Tang Dynasty replaced all their property with pepper, and there were even more corrupt officials.
There is no gold, silver or jewelry in the house, only pepper.
It can be seen that the rarity and preciousness of pepper in Tang Dynasty.
Of course, it is not that simple to fry haggis.
The ingredients must be complete, and the onion, ginger and garlic will not work.
If you don't have any, use other spices instead, anyway, you can barely make up a pot.
And fried haggis, the ingredients must be at least half of the haggis.
To fry such a pot of haggis, at least half a pot of ingredients is needed.
Everything is ready to start frying the haggis.
Cauldron cooking is a technical job, and Suning has never done it in his life.
At most, I make meals at home, but I don't do so much at the same time.
But this is almost the same as cooking in a small wok at home, and it is quite easy to use.
First pour the lard into the pot and heat it up. When frying haggis, no matter what kind of oil it is, it must be indispensable.
Wide oil is a must-do step, and half of the freshly boiled lard is gone.
When the oil boils, it is the stir-fry.
Some of the ingredients are fried in the oil pan, just to make the oil more fragrant.
The dishes fried in this way will be more flavorful.
Especially for dishes such as fried haggis, the ingredients are even more reluctant.
Of course, the fried ingredients are naturally not usable.
After picking up all the fried ingredients and throwing them away, stir-fry the haggis while the oil pan is still hot.
Stir fry twice, you can smell the aroma.
These are the flavors left when the ingredients are fried, and then the rest of the ingredients are put into the pot.
These scallions, ginger and garlic can be eaten as side dishes, which makes the greasy sheep go into the water, and it is very greasy.
As soon as the ingredients were put into the pot, the smell in the kitchen suddenly smelt.
The boys on the side were all dumbfounded, if they hadn't watched the haggis go into the pot.
I thought it was some delicious treasure, and at the same time they were shocked.
This novel cooking method is the first time I have seen this cooking method.
Everyone leaned their heads together, wanting to see what was going on in the pot.
The scent made the servants salivate, and they couldn't even imagine that this was sheep offal.
They never imagined in their life that sheep offal was so delicious.
Although I haven't eaten it yet, I can tell from the smell that this sheep must be delicious.
Suning here looked at the fried haggis in the pot, and secretly swallowed his saliva.
I was actually greedy for the dishes I made, but this stuff needs to be stir-fried for a while.
Soon, a pot of haggis came out like this.
Let the boys bring the tableware, and let the people fill it.
A group of boys, look at the attractive color and the tangy fragrance.
The saliva almost flowed out, just looking at the finished product, who would have thought that it was actually a lamb?
Thinking that they lost so many sheep into the water before, this group of boys really regretted it.
I have lost all the delicious food, the taste of this lamb is no worse than that of roast lamb.
Seeing that there were more ingredients, Suning stir-fried mutton with green onions.
This scallion fried lamb is much simpler, and there are all kinds of ingredients.
Not long after, a delicious scallion-stir-fried mutton dish came out of the pan again.
Suning was extremely happy at this time. For Changsun Wugou, they could not wait to taste this delicacy.
(End of this chapter)