Chapter 484 Sounds Very Powerful
Zhou Ying: "A Ning has been counting the days and talking about lamb wine every day. Today is finally the day."
Princess Lejia was very excited: "I have never tasted wine made from mutton. Of course I have to taste it."
Zhou Ying: "The wine made from mutton is really fresh."
In fact, not only Aning, she also wanted to taste what this lamb wine tasted like.
Will it have the aroma of mutton?
And the wine made from pork that Zheng'er mentioned should also have a meaty aroma.
Although some meats are cooked with some wine to remove the fishy smell or make them taste better.
But tasting the aroma of wine in meat is a different feeling from tasting the aroma of meat in wine.
At least for now, Zhou Ying couldn't imagine what lamb wine tasted like just by imagination.
After hearing what the two of them said, Shen Huazheng also felt a little greedy.
She thought for a moment and said, "Since we are going to drink lamb wine today, we have to prepare some good food."
When Princess Lejia heard about the delicious dishes, she was immediately happier: "Zheng Zheng, what dish do you think goes best with lamb wine?"
Since Zheng Zheng said this, it must be necessary to arrange some food that goes well with the lamb wine.
Is it possible that the food that goes well with lamb wine is also made of lamb? ?
Even if it's not mutton, it should be some other meat.
For some reason, when Princess Lejia heard Shen Huazheng say that she had to prepare dishes for drinking lamb wine, she subconsciously thought it must be meat.
Of course, no matter what it is, it will taste great with lamb wine.
Before Chen Huazheng could answer, Zhou Ying thought of another thing: "By the way, Zheng'er, the things you wanted have been delivered. They are all in the kitchen. Do you want to go and take a look?"
Chen Huazheng: "Yes, go and see it now."
Then, she looked at Princess Lejia again: "Aning, after we look at what's in the kitchen, we'll know what we're going to eat today."
These things came at the right time, it can be said to be a blessing in disguise.
Princess Lejia was waiting for Chen Huazheng's answer. After hearing this, she immediately followed Chen Huazheng and Zhou Ying towards the kitchen.
She is very active in anything related to food.
Zheng Zheng looked as if she had forgotten the days for brewing lamb wine, but in fact, just like her, she probably counted the days in her mind every day.
Otherwise, why would someone send something over today?
The things in the kitchen now must be the ingredients to be eaten with lamb wine.
As Princess Lejia expected, a lot of meat was indeed delivered from the kitchen.
There are fresh fish, duck, lamb, vegetables, fruits, etc.
Besides that, there is another weird thing...
"Zheng Zheng, what is this?"
Princess Lejia looked at the white mesh made up of small grids in front of her with some confusion.
Chen Huazheng looked at the cleaned, flawless white pig net oil: "This is pig net oil."
Princess Lejia: "Pig fat? Is this the fat from pigs?"
Why does this lard look like a woven fishing net.
Shen Huazheng nodded: "Yes, this is a layer of fat in the pig's body to protect the internal organs."
Lard is a layer of fat tissue that wraps around the internal organs in the pig's abdominal cavity and has a net-like appearance.
It looks like a dense net.
Princess Lejia: (⊙o⊙)
It sounds like it's very powerful.
But what does Zheng Zheng need this net for?
Zhou Ying and Princess Lejia thought of the same thing: "Zheng'er, what are you going to do with this pig fat? Refining oil?"
Shen Huazheng shook her head: "We use lard to cook directly."
The lard refined from pig fat is indeed very fragrant, but the dishes made directly with it are even more fragrant.
Zhou Ying was a little surprised, as she thought lard was used to refine oil.
I didn’t expect that it could be used directly for cooking.
[Whether it is cured eggs, baked fish, steamed fish, or deep-fried fruit, as long as lard is added, it will taste delicious. ]
Princess Lejia: (⊙ｏ⊙)
Wow, this lard oil sounds even more powerful now.
Zheng Zheng said it was so delicious that it flew away.
Zhou Ying: (*^_^*)
Every time I hear the food that Zheng'er is thinking about, I start to drool.
It sounds delicious.
However, she knows baked fish and steamed fish, but what are cured eggs and deep-fried fruit pulp?
Cured eggs are made from chicken or duck eggs into cured meat.
Does dry-fried fruit mean frying the fruit?
However, eggs are usually braised.
There is also dry-fried fruit pulp. What kind of fruit pulp is used to make it?
Princess Lejia also thought of this question, but she just thought about it for a moment and put it aside.
She couldn't ask Zheng Zheng directly, because she couldn't come up with the answer even if she racked her brains.
Besides, none of this matters right now.
Anyway, when the time comes, Zheng Zheng will naturally cook for them.
Compared to not knowing when you can taste the food, what’s happening now is naturally more important.
"Zheng Zheng, what are we going to eat today?"
Zhou Ying also looked at Shen Huazheng, wondering what ingredients she was going to cook with lard.
Shen Huazheng smiled and said, “Today we are going to make steamed sea bass with pig net oil and steamed duck with rice wine.”
Zhou Ying was slightly stunned. The steamed sea bass with pork net oil was fine.
Why is there steamed duck with fermented rice wine?
Princess Lejia was also a little surprised. When she saw the duck meat just now, various cooking methods flashed through her mind.
Roast duck, braised duck, duck vermicelli, braised duck, stewed duck, wild mushroom and scallop duck soup...
The only thing I didn’t expect was steamed duck with fermented rice wine.
Because she had no idea there was such a practice.
Princess Lejia: "Zhengzheng, is the fermented rice used in the fermented rice steamed duck the same fermented rice that we usually eat? The same fermented rice used in making fermented rice dumplings and fermented rice milk tea?"
So far, most of the rice wine-related foods she has eaten are sweets.
So in her impression, fermented glutinous rice can only be made sweet.
Whether it's sweet soup, milk tea, or cakes.
But the combination of fermented glutinous rice and duck...the taste is really hard to imagine.
I always feel it's a little weird.
Chen Huazheng naturally knew what Princess Lejia and Zhou Ying were thinking: "Yes, it's the fermented glutinous rice balls and fermented glutinous rice milk tea."
She paused and continued, "When you have dinner, you will know how delicious the steamed duck with fermented rice wine and lamb wine are."
After hearing this, Princess Lejia instantly forgot all thoughts about whether it was weird or not.
"Okay, let's eat this!! Zheng Zheng, I'll help too."
Since Zheng Zheng said that this dish is suitable to be eaten with lamb wine, she must have her reasons.
Zheng Zheng has never lied to them.
*
General Xie said sullenly, "Pass the order down and assign more people to guard all entrances. Anyone entering or leaving must be strictly inspected. Not even a fly is allowed in."
"Yes, General!"
The subordinate took the order and left.
Yun Gan also frowned: "General, do you want to send some people to the inn?"
Since returning here, General Xie and Yun Gan have been on guard against similar incidents happening in Yuzhang County as in Pingyu Town.
During this period of time, Yuzhang County has been relatively calm except for the two violent attacks that occurred in the case of the pancake stall owner and Lin Sheng.
I thought that even if there was going to be chaos, it would start from the outside.
Unexpectedly, today, a sudden attack and injury occurred in the heavily guarded military camp.
Wang Er was a clerk in the Wang family butcher shop and would regularly deliver mutton to the military camp.
Today he diligently delivered the mutton to the kitchen, and suddenly he swung the kitchen knife to chop someone.
When being subdued, Wang Er was muttering something that no one else could understand.
Sometimes she cries, sometimes she laughs.
It looks like he's possessed.
Thinking of Wang Er's appearance, Yun Gan still felt a little scared.
Wang Er used to be a very honest person, but today he acted like a madman.
Who is behind this? Using drugs to control people and make them lose their minds with ulterior motives?
Fortunately, Wang Er didn't make much trouble this time and was quickly suppressed.
If chaos breaks out in the army first, the consequences will be disastrous.
In addition to the army, there is also the inn.
If something happens to the people inside, it will be a real mess.
Especially at times like this, we need to stay calm.
General Xie shook his head: "No need, there are enough people at the inn."
The inn was already guarded by soldiers, and Shen Huazheng and the other two also had guards around them.
Now everyone in the capital has heard about this, and there are more guards protecting them.
Thinking of what Ning Yu had found out, General Xie's expression darkened even more.
The person behind this must be found out before the situation escalates further.
Seeing that the atmosphere was a bit solemn, Yun Gan tried to change the subject.
"General, we have almost finished our work for today. Why don't we have dinner early so that we can rest soon after dinner?"
He knew that General Xie had been feeling nervous about this matter.
Only by having a delicious meal occasionally can I relax a little.
General Xie knew that Yun Gan had been working hard recently: "I'll have someone grill some mutton sausages. You stay and have a couple of drinks with me."
Yun Gan smiled and said, "Okay."
*
Although the lard has been cleaned, it still needs to be processed again.
Chen Huazheng had someone put the lard into warm water to thoroughly soak out the foreign matter that had not been cleaned out.
When she saw that it was almost done soaking, she asked someone to take the lard out of the water, spread it evenly on a white porcelain plate, and then pour some rice wine on it to marinate it slightly.
This can further remove the peculiar smell in the lard, and it will have a wine aroma after cooking.
Zhou Ying looked at the scraps of pig net fat that had been cleaned in the same way and said, "Zheng'er, do we need those too?"
Chen Huazheng nodded: "Yes, these will be useful later."
Princess Lejia: "Zheng Zheng, didn't you just say that you wanted to use this lard to catch the sea bass? These pieces are scattered and have no shape, so they can't wrap the fish like a net."
Shen Huazheng smiled and said, “It has other uses, you will know in a moment.”
Lard not only has the aroma of fat, but also has a strong pork aroma.
Using lard in cooking makes the taste much richer than using only lard or pork.
The maids cleaned the sea bass as instructed.
The internal organs, blood, black film, etc. in the fish's belly have also been cleaned up.
At this time, Zhou Ying and Princess Lejia finally knew what Shen Huazheng was going to do with the pig net fat scraps.
I saw her stuffing the scraps of pork net fat into the fish's belly, and then put in the processed shredded ginger.
While adding lard, Chen Huazheng explained to them: "When steaming fish, add lard inside and outside, it will taste more fragrant."
Zhou Ying and Princess Lejia both nodded to show that they understood.
Shen Huazheng placed two green onions on the porcelain plate, then added the lard, and finally the sea bass.
After all the ingredients were laid out, Shen Huazheng put some sliced ginger and chopped mushrooms on the fish.
Princess Lejia suddenly spoke up: "Zhengzheng, you always put some green onions and ginger under and on the fish, is that also to make the fish taste better?"
Logically speaking, if you just want to remove the fishy smell, just adding a little bit should be enough.
Is it the same as adding lard, in order to be able to "take care of both the inside and the outside"?
But, do ginger and scallion have the same effect as lard? ?
Chen Huazheng patiently explained: "Putting ginger slices under the fish body is to support the fish body. This ensures that the fish meat below can be steamed and will not stick to the skin."
For experienced chefs, the order in which steamed fish is served is also very important.
Putting scallion slices at the bottom of the plate before placing the fish on top is to support the fish body.
This will create air spaces between the scallion segments and the fish body, allowing air to circulate.
It is similar to using chopsticks to hold up the fish body when steaming the yellowtail fish with oil and salt.
When steaming the yellow croaker, it is important to ensure that the fish is heated evenly from top to bottom to achieve a consistent taste.
After all the preparations were done, Shen Huazheng wrapped the entire fish body with lard, along with the ginger slices and mushrooms, and poured a few drops of vinegar on it.
Then someone put the fish into the steamer and started steaming it.
In order to make the steamed fish more fragrant, Shen Huazheng also put sliced fat into the pot.
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