Chapter 219 Pig Cake
“If you say so, then I will give you another one?”
“Dare! If you dare to give it, then I will burn it! In front of you a couple What a shameless man!" Feng Xueshan said harshly: "You are so shameless, I will look at Shu Yi when the time comes. She can't stand it!"
"Hahahaha..." Zhou Zhi finally felt relieved: "No matter how cruel your words are, your heart is still the same Xue Shan I know."
"Give it to me, thank you." As they spoke, the two of them had already arrived downstairs in the dormitory of the Water and Electricity Bureau.
Zhou Zhi handed the bacon and sausages to Feng Xueshan: "You don't need me to carry them up?"
"No." Feng Xueshan took the things naturally: "You also go to bed early tonight, after twelve o'clock every day, even if you are made of iron People can't stand it."
"Okay." Zhou Zhi smiled, thinking that the Internet era has not yet arrived. When the time comes, it will be strange to go to bed before twelve o'clock.
But there is no need to talk to this girl too much, lest her mother get cancer.
When I got home, I cleaned the wine bottle and dried it carefully. Then I held the melon-rimmed pot and carefully inspected the opening on it. I was addicted to it after seeing it.
Or Yang He came in and asked: "Didn't you say you need to prepare materials, elbow? Are we ready for this?"
Zhou Zhi reluctantly put away the set of Hutian kiln porcelain: "I don't understand, I can't understand. .”
“What can’t you understand?”
“I think the quality products of Hutian Kiln are no worse than Ru Kiln. . Monk, look at the pot in my hand. How unique is the shape? How delicate is the glaze? "
"This type of porcelain is as fine and clean as the glaze. Qingying, light shows shadow, there is a sentence "jade pillow gauze kitchen" in Yi An's "Drunk Flower Shadow", this "jade pillow" refers to the shadow celadon pillow. "
"First of all, I don't know what you mean by the difference between the two kilns." Yang He never talks in accordance with Zhou Zhi, he always says what he wants: "Also, do fruits have an odd number of ribs?"
< br>"Uh..." Zhou Zhi was stunned for a moment: "If an apple is cut crosswise, there is a five-pointed star inside. It can't be said that there are no odd numbers."
"Okay, then I will change it, three, five and nine. Odd numbers are common in nature, but seven shouldn’t be common?”
“This is really a problem, I haven’t studied it before.” Zhou Zhi thought for a while: “Maybe tomorrow is the market time. Count the pumpkins by the way?”
“Let’s do what needs to be done first.” Yang He was speechless: “I’m not here to talk about this with you.”
"Ah, yes!" Zhou Zhi quickly put away the porcelain: "Business matters."
The so-called business matters are actually chopping stuffing. The big talk has been blown out to the friends. Today we have bacon at home. , the pig will be full tomorrow morning.
The pig cake filling needs to be chopped very finely, because the smoked pork is still salty, so it needs to be seasoned with fresh meat.
Similarly, if only glutinous rice is used for the skin of pig cake, it will be too soft and needs to be tempered with rice pulp.
You can’t do this downstairs, grandma likes to watch, so you can do it here.
First, chop the smoked meat. After the smoked meat is chopped, chop the fresh meat.
Peel the skin twice for fresh meat, so that the final stir-fried meat will be a little elastic and taste better.
Then there are stir-fried ingredients. The meat fillings of pig cake also have two flavors, one is sauce flavor and the other is light flavor.
Mao Xiang is made of bean sprouts, black bean sauce, soy sauce, stir-fried stuffing, some thirteen-spice powder, and fresh minced meat stir-fried into paste.
For the light fragrance, minced winter bamboo shoots and shiitake mushrooms are added, and the meat is mixed with fresh meat and smoked meat. There is no need for the sauce to overpower the taste, and you can eat the original flavor brought by the ingredients. Zhou Zhi doesn’t like to eat sauce-flavored pig cakes, and the mainstream in Jiachuan is also based on fragrant fillings.
After the ingredients are ready, stir-fry the stuffing. First add a little lard to make a "primer", then add minced ginger and pork stuffing and stir-fry until the oil becomes crispy, then add in smoked minced pork and continue to stir-fry until fragrant, and finally add Add minced winter bamboo shoots and shiitake mushrooms to taste, add salt to taste, put the pot into a basin, wait until it cools down, and then refrigerate.
The current filling actually still needs the last step - adding shallots, but that stuff needs to be mixed, wrapped and put into the pot, so that the steamed pig cake will be fragrant and fragrant.
So the work for the night is done.
After a night of silence, Zhou Zhi was obedient and went to bed at eleven o'clock. And because he didn't sleep in, he woke up at five o'clock the next morning.
Now that I'm awake, I just get up and take out the stuffing from the refrigerator.
Because of the lard, the fillings are now coagulated together, which actually reduces the difficulty of wrapping them.
Cut the shallots into small pieces and sprinkle them into the basin. Carefully take out the rice dough and start wrapping the cake.
There is also a point here. If you mix the shallots in advance, the salt in the filling will bite out the moisture in the onions, causing the shallots in the steamed pig cake filling to lose their freshness and texture. Crisp.
Wrapping is also a craft. The reason why Zhou Zhi got up so early is because he knows that few of his friends can do it well. This is the job of himself and Feng Xueshan.
In order to reduce the viscosity, pure glutinous rice flour cannot be used in the skin of pig cake, and 40 to 50% of rice flour must be added.
The purpose of this is to make the steamed cakes non-stick to the steaming cloth, hands and teeth. This is a feature of practical significance.
In the old days, in the early morning before transplanting rice seedlings, everyone gathered at the edge of the field, the host’s wife and the helpers gathered together. The host’s wife opened the cloth on the big basket, and everyone grabbed the cake and ate it. , and immediately went to work on the ground.
So this daddy can't be stuck together. It's because the master's wife is not good at her craftsmanship, which is a waste of time.
To achieve this, when the leather is raw, the stickiness is even worse, so pig cakes cannot be rolled like glutinous rice balls. They will break as soon as they are rubbed. You need to use the "slapping" technique to wrap them up. .
Zhou Zhi was cooking the cakes leisurely like this, and his unhurried efficiency was actually quite good. By the time grandma got up, there were already four compartments in the refrigerator.
"My dear grandson got up early." The first thing my grandma did when she got up was tie an apron around her waist, and then she looked up at the long balcony covered with bacon and sausages. He took a breath and said: "My dear grandson, I dreamed last night that the meat was gone."
"Huh? ”
“Then I searched everywhere. Guess where I found it?” It’s a huge psychological burden: “Grandma, where did you find it in the end?”
"I found it on the foundation of the new house! The fifth child has moved to his own house and you are calling him unlucky!" Grandma complained: "You have to hang it on the pigsty house! Even if you steal a girl, it's still meat. You have to hang it no matter what. The fire is on the stove!"
"If you don't let it go, mold will grow!"
"Hahahaha..." Zhou Zhi couldn't stop laughing: " Fortunately, it was a dream, otherwise my uncle's butt would have suffered, right?"
"That's right." Grandma looked at the meat on the balcony and became worried again: "There is no anger here... ..."
"Then eat faster," Zhou Zhi said with a smile, "try to put the leftovers in the refrigerator before the weather gets warmer in March."
"That's really a prodigal son!" Grandma laughed and said: "My dear grandson, don't talk nonsense. You can't eat bacon during the Mid-Autumn Festival, so how dare you call someone else's house? Even the matchmakers are not willing to come to your door!"
(End of this chapter)