Chapter 424 Zheng'er's Thoughts
Zhou smiled and said, "This is a scroll."
Shen Zhaonian: "Isn't there taro and glutinous rice inside the scroll?"
The three brothers Shen Keting also found it a bit strange. During the Spring Festival, the Shen family followed Shen Huazheng to make scrolls.
At that time, Shen Huazheng made two kinds of rolls, both of which were filled with yellow tofu membrane.
Tofu skin is very similar to tofu skin, but it is thinner and has a more flexible texture.
The appearance is shiny yellow, the skin is thin and transparent, and the surface is smooth.
One type of roll is filled with glutinous rice, shiitake mushrooms and dried shrimps, while the other type is filled with taro, which is then wrapped in fermented bean curd and rolled into strips.
The finished seals, like white jade belts, lie quietly on the plate, waiting for the next transformation.
The last step is to fry the rolls in oil until they are golden and crispy.
After taking it out of the pot, cut it into pieces and you can eat it.
When you take a bite, the skin is filled with bean fragrance, and the filling is either sweet or crispy, each with its own unique flavor.
Thinking of the scroll, Shen Zhaonian and his sons could still clearly recall the crispy and fragrant feeling in their mouths.
But the "juanzhang" in front of him looked like a thinner meat patty. Both the filling and the size were different from the juanzhang he had seen before.
Zhou smiled and said, "This is also a scroll, but it's just filled with pork meat."
In fact, before leaving the capital, Shen Huazheng made pork rolls at home.
At that time, Zhou had just finished the work at hand, so she followed into the kitchen and joined the ranks of making the seal.
Just like the glutinous rice and taro rolls, the production process of pork rolls is extremely complicated and the ingredients are also very particular.
The pork inside is made from freshly slaughtered pig hind legs, with a ratio of 70% lean and 30% fat.
Carefully remove the fascia, add preserved vegetables and other seasonings, and pound repeatedly to make meat paste.
Finally, spread the prepared filling evenly on the bean curd film, roll it up and tighten the two ends to ensure that the filling does not leak out.
But not much was made that time, so it was all given to the mother and daughter. Princess Lejia and Zhou Ying ate it together as a side dish for lunch.
Different from the previous way of eating rolls, pork rolls are not fried.
Instead, just throw it into the pot together with the vegetables, pour some water, and cook it into a pot of delicious soup without any complicated seasoning.
Of course, in order to prevent her husband and son from knowing that her daughter had given her special treatment, Zhou did not tell anyone about this.
Hearing this, Shen Zhaonian and the others looked at the pork roll on the plate again.
If you look closely, you can see that the pork is covered with a layer of rotten film.
Just because it was cut so thinly, everyone's attention was drawn to the large piece of meat in the middle, and no one noticed the thin and transparent rot membrane on the outside.
Zhou pointed to the pork rolls on the table and said, "These are for hot pot. We will fry them later. If you like, we can try steaming them or stir-frying them with vegetables next time."
Zheng'er said that there are many ways to eat Juanzhang.
It can be fried, steamed, boiled, or used for hot pot and stir-fry.
You can even cook it together with vegetables and rice noodles and eat it as a staple food.
Just by listening to what their wife/mother said and smelling the rich aroma of the hot pot base, Shen Zhaonian and his sons felt their stomachs begin to growl.
Shen Zhaonian smiled and picked up the chopsticks: "Thank you for your hard work, Madam. Come, let's start eating."
As he spoke, he picked up the serving chopsticks in one hand and the colander in the other, picked up some pork rolls and put them into the tea pot that was filled with the aroma of tea.
This Longjing tea base is Zheng'er's gift, he has to taste it to see how it tastes.
Seeing Shen Zhaonian picking up his chopsticks, the Shen brothers, who were already eager to eat, also picked up their chopsticks.
I didn’t expect that tea can be used not only to drink directly, but also to make various drinks and snacks, and also to be made into hot pot base.
No matter how it tastes, just for the novelty and Zheng'er's dedication, they all have to try the pork rolls and tea soup base.
As everyone put the pork rolls into the boiling Longjing tea, the bottom of the tea instantly had a hint of meaty aroma, and the fragrance became even stronger.
As soon as the rolls were cooked, they didn't care about the heat and couldn't wait to put them to their mouths and taste them.
Shen Zhaonian tasted a piece of pork roll without any dipping sauce. He took a bite and it was full of meat and juice.
The outer rot membrane is tough, and the pork meat inside has a delicate texture.
As he chewed it carefully, the aroma of meat mixed with the elegant scent of tea and flowers flowed between his lips and teeth, almost making him dizzy.
Zhou picked up a piece of seal with chopsticks, dipped it in a little mashed garlic and white vinegar, and put it into her mouth.
The outer layer of the roll is chewy and delicious, while the pork meat inside is tender and fragrant.
It tastes unique when eaten with mashed garlic and white vinegar.
Shen Keting and Shen Kesi also ate it with garlic and white vinegar dip. The sour taste of the dipping sauce made the fragrance of the roll more obvious.
As you chew it, the delicious flavor rushes to your head, and your lips and teeth are filled with rich fragrance.
If you savor it carefully, you can also taste the faint fragrance of tea and flowers.
Shen Keheng loves spicy food. Even if the soup base is tea, he still wants to dip it in some hot sauce.
He picked up a piece of curd with chopsticks and rolled it around in the dish of chili sauce.
The white and tender pork patties were immediately covered with a layer of red hot sauce, making them look even more delicious.
The chili sauce smells a bit pungent, but it tastes extremely delicious.
The fragrant and spicy sauce maximizes the deliciousness of the pork roll, bringing the aroma of the roll to a new level.
As you chew, you’ll feel a variety of different tastes: fresh, tender, smooth, salty, fragrant, spicy...
The delicious aftertaste lingers in your mouth for a long time, it is simply a feast for your taste buds.
Shen Keheng swallowed the roll in his mouth and couldn't help but sigh: "It's delicious. The pork roll dipped in hot sauce is really delicious."
Shen Kesi: "It's also delicious with mashed garlic and white vinegar."
I thought the glutinous rice rolls and taro rolls were delicious, but I didn’t expect the pork rolls to be even more delicious.
Shen Zhaonian tasted another roll dipped in garlic and white vinegar: "You can try it without any dipping sauce, it tastes delicious too."
He really liked the delicate aroma of the tea soup base, and he hoped to taste the original flavor of the ingredients.
Although the rolls with dipping sauce are also delicious, the tea and floral aromas from the soup pot are slightly masked.
Compared to the rolls with garlic and white vinegar, he still prefers the ones without any dipping sauce.
Zhou smiled and said, "Okay, everyone has their own preferences. Let's all have our own hot pot."
Knowing that everyone in the family has different tastes, Zheng'er arranged a double-flavored hotpot and asked people to prepare so many kinds of sauces.
Shen Keheng looked at the hot pot ingredients on the table, his eyes sparkling.
I just had an appetizer, the main course is still to come.
Thinking that this spicy hot pot was a little different from the ones he had eaten before, Shen Keheng suddenly became excited again.
This is the spicy hot pot base that Zheng'er made specially for him to relieve greasiness and reduce heat. He has to eat more today.
Shen Keting dipped some beef in the tea soup pot, dipped it in some shacha sauce, and put it into his mouth.
The beef is tender to begin with, and absorbs the aroma of Longjing tea and osmanthus during the hot pot process.
The aroma of tea permeates every inch of the beef, and every bite feels refreshing. This way of eating is absolutely amazing! !
Shen Zhaonian shabu-shabued some grouper meat, which was sliced into thin slices.
Put it in the tea pot for a few dozen times and it will curl up into a white flower.
Shen Zhaonian first picked up some with chopsticks and put it in Zhou's bowl, then poured the rest into his own bowl and started eating.
He looked at the several sauce plates in front of him, picked up a piece of fish with chopsticks, dipped it in the bean paste, and blew on it before bringing it to his mouth.
In order to taste the original flavor of the soup pot, Shen Zhaonian only dipped it in a small amount of bean paste.
The fish meat is tender and white. After dipping it in bean paste, it has a little bit of yellow in the white, which looks very tempting.
He put the fish into his mouth and was immediately speechless because of its deliciousness.
The texture of grouper is delicate and layered, it tastes soft and elastic, and the meat is full.
Served with the salty and delicious bean paste, the deliciousness of the fish is brought out to the fullest.
As you chew it, the faint tea aroma and the rich umami flavor unique to grouper are intertwined and bloom on the tip of your tongue. The feeling is truly wonderful.
The lingering aftertaste of the tea aroma and the sweetness of the fish linger in your mouth for a long time.
Zhou also ate the fish in the bowl happily. It was the first time for her to taste fish with the aroma of tea and osmanthus.
The aroma of meat, tea and flowers is a perfect combination, similar to the osmanthus spare ribs and Longjing shrimp I have eaten before.
It's so delicious!!
Shen Keheng immediately picked up some mutton, put it in the colander, and then put the colander into the boiling red soup pot.
Seeing that the mutton was almost cooked, he quickly scooped it out of the pot and couldn't wait to eat it.
The moment the mutton entered his mouth, Shen Keheng was amazed.
The cooked mutton is tender and fresh. You can feel the lean meat fibers when you put it in your mouth, but it doesn’t feel dry at all.
During the hot pot cooking process, the aroma of the spicy hot pot base permeates every strand of meat.
The addition of Longjing tea adds a refreshing taste to the spicy hot pot.
Chewing it carefully, the rich, fresh, spicy taste mixed with the delicious lamb explodes on the tip of your tongue, with a faint scent of tea.
Shen Keheng tasted the mutton in his mouth, it was so delicious that he almost wanted to scream.
As soon as Shen Kesi saw his brother's expression, he knew that this spicy hot pot base must be much more fragrant than before.
He took the cooked prawns out of the red soup pot, peeled them and started eating.
The shrimp meat is soaked in the spicy flavor of the soup pot. When you take a bite, the refreshing, sweet and spicy taste of the shrimp meat spreads between your lips and teeth.
After the spiciness, the aroma of tea follows, and the taste is rich and layered, leaving people with an endless aftertaste.
Continue read on readnovelmtl.com
