Chapter 604 Glutinous Rice Pork Ribs and Sausage
"I originally thought that the sun would be strong at noon, and the sun would warm me in the yard and the ground would not be cold, but it turned out that it was still blowing. It seems that I really can't be too confident in the future."
While Xia Mingyue was getting dressed, she sniffed out the runny nose that couldn't help but squirt out, and hurriedly took some paper to wake up.
Yin Qiao, on the other hand, hurriedly made a bowl of hot ginger soup to ward off Xia Mingyue's cold.
Xia Mingyue, who was busy washing pig casings in the yard, had to give up temporarily, leaving only Yinqiao, Lu and others busy.
A bowl of rich and steaming ginger soup was quickly prepared and delivered to Xia Mingyue.
Drink it while it's hot, you don't even need a spoon, you just blow the hot air and swirl it along the edge of the bowl, and you bake it on the charcoal stove, and you're dressed quite thickly. After a bowl of hot ginger soup, Xia Mingyue felt hot all over her body, and her back was sticky with a layer of sweat.
After a while, there were big beads of sweat even on his forehead, and the sweat beads all over his body came out one after another.
She was sweating profusely, which made Xia Mingyue feel that her whole body was extremely transparent. The nostrils that were originally blocked were now completely open, and a pool of clear nasal mucus flowed out.
After waking up all the mucus, I felt more and more refreshed, as if the heavy shackles had been removed from my body, and I felt comfortable all over.
"Good luck!"
Xia Mingyue let out a long breath, and after all the sweat on her body fell off, she changed into a pair of dry and clean clothes, and started to walk out.
"My wife has just recovered a little, but she is busy again, so it would be better to take a rest."
Yinqiao opened her mouth to dissuade her, and even Mrs. Lu, who was busy in the yard, also joined in, "The cleaning times are almost enough. Just wash the water a few times. Even if you are busy, you are still good at this."
"Then I..."
"We will soak the glutinous rice later!"
"Then I'll fry the chili peppers and work on the stove. I won't get cold." After Xia Mingyue said this, she didn't give anyone else any room to refute, and went directly to pick up, clean, and dry the food. The dried chili peppers go to the kitchen.
Lu, "..."
Xiangqiao, "..."
Yes, he is just restless and doesn't listen to anything he says.
Since you can't stay idle, then as Xia Mingyue said, it is better to stay warm on the stove than to be exposed to the wind outside.
Moreover, Xia Mingyue is a person who usually likes to rush things in advance. If she is really stopped from doing it now, she might have to scream and feel uncomfortable all day long.
Lu and Xiangqiao let her go, and Qingju followed Xia Mingyue into the kitchen to help light the fire.
Xia Mingyue poured some oil into the iron pot, poured the dried red chili peppers in, and stir-fried over low heat until all the chili peppers were dried and fragrant. They smelled spicy and tangy, and the skin became crispy when pinched. Take all the chili peppers out of the pot, place them in a stone mortar, and slowly grind them into chili powder.
When all the chili powder is ready, grind all the peppercorns, pepper, rock sugar, nutmeg, cumin, cloves, star anise, woody incense, angelica, galangal and other seasonings into powder, and mix them with the previous chili powder. Pour into the basin filled with raw pork ribs that have been soaked in blood water and cut into sections. Mix thoroughly and marinate for two hours.
Everything is ready. The previously soaked glutinous rice has been soaked for twelve hours. Scoop out the dry water and mix it with the marinated ribs. Then pour it into the cleaned pig casings.
After all the fillings are completed, tie them into sections with fine hemp ropes, use bamboo skewers to poke some needle holes to facilitate exhaust, then hang them on bamboo poles and place them in a cool and ventilated place, and dry them in the shade for seven or eight days. , until the surface of the casing is dry and stiff, and there is shrinkage. Put the dried spicy glutinous rice, pork ribs and sausage directly into the pot, cook over medium heat for half an hour, then take it out and start eating.
This was the first time I tried to make glutinous rice pork ribs sausage. Xia Mingyue didn't have much confidence in her heart, so she didn't make much. At this time, she only tried to cook four or five sausages.
But just these few sausages emit a rich and incomparable aroma while they are being cooked. After they are cooked and cut open, the aroma of glutinous rice and the meaty aroma of pork ribs suddenly rushes out and reaches people's nostrils. Drilling inside, all the greedy insects in the stomach were pulled out.
Xia Mingyue couldn't help but sniff, sniffed the aroma, picked up a piece of pork rib sausage and put it in her mouth.
The first thing I ate was the chewy sausage casings, followed closely by the soft glutinous rice.
Because the glutinous rice has been soaked for a sufficient period of time before being filled with sausages, it is very easy to cook no matter how long it is dried. However, because it has gone through the air-drying step, even after it is cooked again, it will be soft and glutinous. It has a firm texture that ordinary glutinous rice does not have.
The meat and bones of the ribs can be separated very easily, and the meat is firm and chewy. After many days of air-drying, all the seasonings that were previously mixed and filled have been soaked into the ribs. The meat tastes authentic, rich and delicious.
Even the remaining bones after eating the pork ribs and sausages, taking two more bites, still feel full of flavor and endless aftertaste...
All in all - delicious!
Xia Mingyue ate with gusto and recognized her skills very much. Then she took out the cooked pork ribs and sausages and gave them to others to have a taste.
Full of glutinous aroma, spicy and delicious, the meat is firm and delicious...
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Let's take a piece of pork rib sausage and eat it slowly, chew it carefully, the more you chew, the more flavorful it becomes. Although it is not as good as the sausage stuffed with pure meat, you can eat half a sausage in one bite, but because you chew it slowly, you can eat it slowly. Because I can slowly taste the taste, I feel more and more unique.
“Delicious!”
“It’s really delicious, and the more you chew, the better it gets.”
“This glutinous rice, pork ribs and sausage is perfect as a banquet dish!”
"I think it's suitable to be eaten as a snack after a long while. If you eat it at a banquet, it will be too slow and not enjoyable."
"It is precisely because you eat slowly that it is suitable for banquet dishes. This is to prevent you from eating too fast and we don't have to eat..."
"!!!"
The popularity of the glutinous rice pork ribs sausage exceeded Xia Mingyue's initial imagination. These five or six sausages were not enough to make a sacrifice, so the remaining sausages had to be put into the pot to cook.
As for the big pot of glutinous rice, pork ribs and sausage, after lunch and dinner, only a few were left.
The remaining ones were picked up by Yin Lingyou after dinner.
"Old man, it's no use. This food is very picky. You need to eat less and more frequently. You have all eaten so much just now. Let the old man use these as a midnight snack."
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A group of people, "..."
Regardless of whether it was lunch or dinner, Mao Sanli always had the crown in terms of appetite, but Yin Lingyou only came in second place. Now you are saying that others eat too much?