Chapter 535 Chen Yan: The law of conservation of damage! Only 34B injured world has been achieved! [Subscribe]

"Is lard residue really that delicious?"

In Beijing, Chen Yan was chatting with Dou Wenjing and Shu Yun in the store. When she saw the pictures and videos posted by Chen Yuanyuan in the group, she was all attracted.

Especially the crackling sound when chewing, which makes people want to taste it.

Unfortunately, it is hundreds of kilometers away and I can't taste it at all.

"Yuanyuan hates it so annoying!"

Chen Yan knew that when her cousin's family went to Yinzhou for the New Year this time, they would definitely release poisons in various ways. However, what she didn't expect was that before her cousin started to release poison, Chen Yuanyuan, a guy with thick eyebrows and big eyes, could not hold back and took the lead in reversal.

At around 10 a.m., what's the point of sending such delicious and attractive lard residue to the group?

Dou Wenjing said with a smile:

"It's easy to eat lard residue. Just let the masters upstairs make some. It's not difficult. It happens that lard is often needed in the store, but the boss kills pigs at home and wait for the pig-killing vegetables to be prepared. There will definitely be a next round."

There will naturally be the next round, and it will come very quickly.

Not long after, Chen Yuanyuan posted a photo of her grabbing the fan bone and gnawing on the meat, and commented in the group:

"It's different to eat fresh pork. It's a bit sweet and recommended!

Chen Yan: “…”

Do you recommend something that is useless?

The capital city does not allow pigs to be killed, so we have no place to eat even if we want to.

This big bone looks tempting, and I like the feeling of eating meat with a big bone the most.

After thinking about it, Mr. Chen finally couldn't help but:

"Baby Shu, let me make some big bones and lard residue in the kitchen, and I will also release poison later."

Shu Yun was a little surprised:

"Can you fight Yuanyuan even if you put poison? She is guarding the six pigs."

Chen Yan said:

"I don't fight with Yuanyuan. I'll be angry that Xiao Qiqi and Xiao Qing who came home for the New Year may not be able to eat them today, so let the flat-breasted sisters bear the harm I suffered!"

According to the law of conservation of energy, the damage cannot be reduced, but it can be transferred.

Humph, Yuanyuan is angry with me, then I can only anger you.

Dou Wenjing commented:

"The world of only 34B is injured has been achieved... Speaking to Director Zeng, he had swearing that he would not go back to his hometown for the New Year. Now that he has a boyfriend, he has to hurry back. It's really a person with the opposite sex without humanity."

When Zeng Xiaoqi said she would not go home for the New Year, she didn't plan to go back, and she also said she would stay with Dou Wenjing and Shu Yun.

Now that I have a boyfriend, this guy immediately grabbed two high-speed rail tickets to his hometown, and even swears to find a reason for himself to go home:

"It's like walking in the night with a single body without returning home!"

Therefore, Qi Siming became a tool for Director Zeng to return to his hometown to show off.

Qi Siming wants to look good and have a big head. At the same time, he works in a foreign-related hotel like Yanjing Hotel. In addition, his identity as a Tianlong person makes him a killer of Zeng Xiaoqi's former blind date partner.

The past blind date experiences made Director Zeng miserable, so this time I went home to draw a perfect exclamation mark for these pasts.

In Longqi Mountain Scenic Area, Shen Jiayue and Shen Guofu and his daughter each held a piece of pig's spine and ate the meat on it.

On the table next to it, half a pot of broth was hanging.

When it cools, the blood sausages start to be filled.

Shi Wenming came over and asked:

"Brother Guofu, how about salty?"

"It just so happens that the meat is really fragrant, fragrant and fresh. It seems that the pork must be raised by this kind of farm pig, and it tastes much better than those pigs that are quickly slaughtered."

Shi Wenming smiled:

"You must like to eat. When we go back, we specially booked a few in the group, which just so happened to give the villagers who couldn't go out to work a income."

Shen Guofu thinks this proposal is good:

"Okay, I'll tell my second brother, order a few more, and give them to the relatives and friends in the capital at that time, so that they can also try it."

In Lao Shen's opinion, the taste and taste of this kind of pig raised in farmhouses is even better than the Black Mountain pig that costs hundreds of yuan per pound.

Compared with ribs, the ravines of the spine are more difficult to chew, but this increases the fun of eating meat. The feeling of accomplishment of squeezing a large piece of pork from the corners is something other parts do not have.

Not far away, the fourth pig had been slaughtered, and Lin Xu was dividing pieces of meat.

Shen Jiayue tore off a large piece of bones with a little fat meat from her bones and ran over:

"Xu Bao, come and try it, it's delicious."

Lin Xu opened his mouth and took the meat, couldn't help but nod and said:

"It's really good, fragrant and fresh. This kind of big bone that has just been picked is much better than the frozen big bone."

After eating the meat, he was about to continue working. When he saw his aunt Lin Hongxin holding half a basin of pig blood that had just been collected, he said:

"My aunt, remember to filter the blood. Don't boil too much when boiling in water. Just boil the water slightly, so that the pig blood will be even tender."

Pig blood needs to be boiled in water before it can be made into a blood clot.

If the heat is too high, the water in the pot will keep boiling, which will cause many pores in the blood clots and will not taste delicate enough.

So you need to use low heat, so that the pig blood is more delicate and the taste is better.

Of course, when doing these, the filtration step is essential. This not only eliminates bubbles in pig blood, but also filters out pig hair and other debris falling inside.

Not only does it require filtering when cooking blood clots, but this step is also indispensable for the blood sausage after a while.

Lin Hongxin said:

"Okay, I remember... By the way, Xiaoxu, your grandma likes to eat two-color tofu. Don't forget to stir-fry a portion later. I can't make this dish well."

"Okay, I'll make one later."

Two-color tofu is fried tofu with blood clots. Cut the tofu and blood clots into the same size and cook them in hot oil. The tofu made is soft and fragrant, and the pig blood is fresh and tender. Many elderly people like to eat this dish.

For Lin Xu, this dish is quite simple.

Before making, blanch the cut blood clots and tofu in boiling water. This will not only remove the bean smell in the tofu, but also make the pig blood more tender and smoother.

After blanching, cook with lard, the aroma of the two-color tofu will be further improved.

In addition, when cooking, add onions, ginger and chili to further enrich the taste of tofu.

Finally, if you put a little glass starch on the pan, the taste will be better, and the appearance will give people a crystal clear feeling. Moreover, the starch can wrap the soup on the surface of tofu and blood clots, making it more delicious.

"Xiaoxu, take a breath and continue."

When my cousin Zhang Chunsheng saw that the meat in the pot was cooked, he became a little greedy. In addition, he had been killing four pigs in one breath, and he was a little tired.

Lin Xu said:

"Okay, then take a break and continue."

He carefully cleaned his hands and used knives, then took out some bones from the pot, and gnawed the bones with his cousin Jia Xingwang, Chen Meide, Chen Meiliang, Lin Hongqi, Lin Hongjun and others.

There are two pig bones and dozens of kilograms of meat in the pot, so I will definitely not finish it, but these meats will not be wasted. After disassembling them later, they will be accompanied by garlic paste, which is famous for the bone-decomposing meat.

The meat removed from the bones is very delicious, and it is served with garlic paste that relieves greasiness and appetizing. It is absolutely wine and rice.

As for the meat cooked in the pot, just take it out and slice it into slices and make it into white garlic. This kind of meat is delicious, and it is much better than ordinary pork regardless of taste or taste.

Lin Xu gnawed the bones, and when Dundu came over, he raised his hand and tore off a piece of meat and handed it.

The little guy smelled it, then lowered his head and started eating.

After eating two bites, it jumped to the pigpen with the pork in its mouth, roared at the two remaining pigs inside, and then ate the pork proudly. Its tail shaking gently when it was eaten, which was obviously very comfortable.

After gnawing on the bones, Lin Xu continued to kill pigs.

Shi Wenming poured the cooled broth into the filtered pig blood at a ratio of 1:1, then added minced green onion, ginger, garlic and five-spice powder and stirred evenly.

Jia Xingwang picked up a piece of completely washed pig intestine, tied one end into a dead buckle, and put the other end on the funnel.

Shi Wenming used a large spoon to scoop up a spoonful of mixed pig blood and poured it into the funnel.

The pig's small intestine should not be filled too much, it should be looser.

After filling, tie the small intestine with a rope every other section, divide it into sections, and then start filling one.

All the blood sausages were filled, and put them in the kitchen, add water to the pot, and put them in the blood sausages. First heat up, then change to low heat to keep the pot open but not open, so that the pig blood in the pig intestines was slowly scalded.

During this process, bamboo needles are needed to continuously prick the pig's small intestine to release excess gas inside to prevent the small intestine from being collapsed by the expanded air.

When the small intestine looks light gray, it means that the blood sausage is 80% mature.

Use a colander to carefully remove all the blood sausages and put them in cold water first, so that the pig small intestine will taste more tender and delicious.

The blood sausage can be eaten now.

Cut it directly into small pieces and dip it in garlic paste or chili oil, which is definitely a great pleasure.

When the blood sausage is cool, you have to stew it in the broth or stew it with dishes, such as the most famous sauerkraut stewed blood sausage in Northeast China.

"Yueyue, taste the blood sausage, it tastes so fresh after it is made."

Chen Meijuan cut a plate of blood sausage and put it on the plate, and brought it out for her daughter-in-law to taste it.

Shen Jiayue had eaten it in the store before, but she had no resistance to this thing. She picked up a piece and put it into her mouth. The refreshing taste of the pig's intestine and the fresh fragrance of pig's blood formed a sharp contrast.

Especially the pig's blood is full of the aroma of broth, which even gives people the feeling of eating sausages.

"It's delicious, more delicious than what I ate in the store last time."
To be continued...