Chapter 1134 Large Plate of Chicken and Belly Pork
“It’s not too late to say it’s late.” Xia Mili probably ran on the road a lot, and said with a smile: “Actually, this dish has been available for a long time, yes, it seems It was invented by your cooks in Sichuan.”
“It never happened before. To go from Urumqi to Yili, Tacheng, Altay and other places, you must pass through SW County. The road conditions at that time were not good. It took half a day to drive from Urumqi to Shawan, so most drivers had to take a rest there. There are many small restaurants specially opened for drivers on both sides of the road. . ”
“One of the Sichuan chefs stir-fried the appetizing dried chili and green chili with the chicken, and served it with potatoes, wide noodles, etc. It was very popular and the dish gradually spread. "
"At first the store wrote the name of the dish on a small On the blackboard, it was called 'Spicy Fried Chicken'. Later, a chef named Li Shilin opened a restaurant called 'Manpengge' on the side of the highway. He was particularly good at cooking spicy chicken nuggets. He added potatoes and garlic to the spicy fried chicken. Piyazi has been improved and has been well received.”
"One time, a group of employees from a construction company came to eat spicy chicken nuggets. They thought that although the taste was good, the portion was not enough for them. When they saw Li Shilin coming out of the back hall with a whole chicken, they asked him to give them the whole chicken. Stir-fry."
"But the fried chicken pieces were not on such a big plate, so Li Shilin I served it on a plate with mixed noodles and gave them a piece of wide noodles.”
“The guests were very satisfied with the meal and asked for such a large plate in the future. The reputation of the large plate of chicken. Only then did word spread. I heard that the brand was registered by Zhang, the owner of the Dapan Chicken Shop in Shawan Xinghua Village, which triggered a similar opening next year. The people in the store were dissatisfied, and they also changed their signboards to the words "Big Plate Chicken" to express their protest. Instead, the practice of serving chicken nuggets on large plates spread, and now they are all sold on both sides of the national highway in SW County. It’s a big plate chicken restaurant!”
“No wonder, that’s what it is.” Zhou Zhi picked up a piece of chicken with a smile. : "I feel that this dish is a bit Jianghu cuisine. It turns out that it is similar to the recipe of Guixi catfish."
"It is also served to passing drivers, and it is also served on a large plate, although the ingredients and seasonings are all the same. The flavors are very different depending on local conditions, but the idea is exactly the same.”
Green peppers are a life-saving thing. Because of their thick waxy skin, they naturally have the properties of freshness preservation and storage resistance. They also have high vitamin C content. They can be called the "King of Vitamin C" among vegetables. Whether they are outside or outside. What was transported here was grown in local greenhouses, and the green peppers in the chicken supplemented Zhou Zhi's body with the substances he desperately needed.
After some preparation and food, Zhou Zhi regained his appetite and began to taste other delicacies.
The barbecue skewered on red wicker sticks was still sizzling with oil when it was brought into the steam room. The mutton here is made of Niya sheep, which grows from the herbs grown on the salt-alkali tidal flats. The big ones are delicious even if they are boiled in plain water with just a little salt. What's more, with salt, cumin powder, chili powder, and roasted with tamarisk charcoal, the taste is even more extraordinary.
“Is this lamb?” Zhou Zhi was very naughty, and he could immediately tell that the tenderness of this barbecue was different from ordinary skewers.
Old Alquaim smiled and said: "This is a little trick. Sprinkle spice water several times in the middle of the barbecue, so that the roasted meat will be more tender and fragrant."
"So that's it." Zhou Zhi suddenly realized: "Sure enough, he is knowledgeable in paying attention to everything. I guess not many people in the mainland know this trick."
"If you want it to be more tender, you have to eat this. This is called Kuileimu Kavafu.” Old Al Kuimu recommended another dish.
Kuelei Mukawafu is very unique. When translated into Chinese, it should probably be called "sheep tripe meat".
Mix the chopped mutton with seasonings, stuff it into the sheep's belly, tie the mouth of the sheep's belly with sheep intestines, bury the sheep's belly in the ashes and bake it for about three or four days. It will be ready to eat within an hour. When this dish was served, it came in a big black bun. Zhou Zhi was stunned for a moment, but when Alquamu cut the lamb tripe with a dining knife, a strong and tangy steam with the smell of tar immediately hit his nostrils. Filled the entire steam room.
Because the lamb tripe has completely locked in the moisture of the meat inside and has been roasted for a long time, the moisture and fat of the lamb have completely turned into fragrant gravy, which works together with the seasonings and salt, a bit like Yunnan Province A unique cooking tool - the effect of a steam pot, but the airtightness is better than that of a steam pot, the temperature is higher than that of a steam pot, and the ingredients used are not the original ones like steam pot chicken and cordyceps duck, but focus on a rich and fragrant flavor. Moisturize.
Zhou Zhi feels that this kind of "dry stewing", which uses the moisture of the ingredients to cook them, is the most flavorful of all cooking methods.
The cooking method that can bring out the richest flavor, coupled with rich-flavored ingredients and condiments, the effect obtained by adding one plus one plus one is far better than ordinary cooking methods.
Zhou Zhi feels as if the fat in the mutton has turned into gelatin, as if it is sticking to his mouth. Among the mutton dishes he has eaten so far, this lamb tripe bun is the best. .
“This dish is amazing!” Zhou Zhi took a mutton chop and flicked it, then put all the mutton into his mouth. He found that there was no fat left on the mutton bones, and the bones were even They all have a soft feeling, indicating that the cooking heat has been completely reached.
"We are preparing some staple food." The old man was happiest when watching the children's appetite: "Our naan is thinner than the ones in the north. You can try the elbow with the broth."
"This time I am really full. It's a blessing." Zhou Zhi smiled and said, "I'll probably gain two or three pounds."
"Come here again during the summer vacation and have fun." Xu's father smiled and said: "It's not that hot when we go to Tianshan Mountain. There are lots of fruits along the way, so there's no need to eat canned food."
Everyone laughed. Laughing as if eating canned food was such fun.
After they had eaten and drank enough, everyone began to take a bath in the wooden barrel. Alquamu added medicinal soup to everyone in the barrel, saying it could drive away colds and prevent colds.
After everyone finished bathing in the wooden barrel and got dressed, Alquan gave everyone a bowl of yogurt, saying it would help with digestion!
Yoghurt is hard to find in mainland China nowadays. Zhou Zhi made it twice at home using yeast powder. After putting it in the refrigerator to chill, the friends still liked it.
However, the flavor is far different from what we eat now, because the milk that Zhou Zhi uses is made from milk powder, while the yogurt here is made from fresh milk, which is boiled and sterilized over low heat before being added. The ferment is called "leave starter", also It is the old yogurt that has been "raised". The yogurt fermented for more than ten hours is rich in nutrition and delicious. In the bowl given to Zhou Zhi, Old Alquamu also sprinkled some chopped nuts and dried fruits. Crush it, and the flavor will become richer.
This meal took a long time to eat and needed to be digested, so although it was a little late, old Alquamu made tea for everyone and let everyone chat and digest before going to bed.
This kind of tea is also very special. There are very few tea leaves, but red dates, wolfberry, rose sauce, walnuts, sesame, flax, longan, raisins, and rock sugar are added. It is fragrant, sweet and delicious.
(End of this chapter)