Su Qingluan looked at her brother and sister: "This stone can make the pig's stomach more delicious."
This ambiguous sentence made the two little guys look a little suspicious. Then Su Xueyan seemed to remember something: "Sister, is this also a stone with a flavor that can be used as a natural seasoning?"
This story came from last spring when Su Qingluan took her younger brother and sister out for an outing. They didn't bring any salt, sugar or other seasonings. However, when preparing food outdoors, Su Qingluan was able to make the food salty and palatable, and with a very special flavor.
Strictly speaking, the taste is slightly inferior to that of food cooked at home with special seasonings, but when it comes to outdoor picnics, what’s more important is to have fun rather than what to eat. Moreover, barbecue is a cooking method that only requires a little processing to make it delicious. In addition, the ingredients in the wild are guaranteed to be fresh enough, so there is no need for extra cooking.
Su Qingluan did not simply add any seasonings. Instead, she used the special flavors of various inorganic mineral salts contained in different types of mineral soils, wrapped them on the surface of the food as seasonings, and provided the salt needed for the food. Not only is it very flavorful, but such "compound salt" can also provide more trace elements. It is a good choice in spring when most vegetables have not grown and only wild sprouts are left.
Although Su Qingluan was very happy that her sister could remember something that happened more than a year ago, she still shook her head: "No, it's just a relatively flat stone moved from the river."
There are several such stones at home, all of which are classified and placed in different places and have different functions.
For example, the one in the pickle jar is used for pickling sauerkraut in autumn and winter, and this one here is specially used as a "pot pressure stone".
In fact, it was because there were no pressure cookers in that era - to be more precise, there was no technological level capable of producing pressure cookers.
However, for Su Qingluan's family, the practice of slow work and careful preparation, and burning firewood all day and night to make the meat tender and tender, is not advisable - not to mention whether the Su family can afford the coal and firewood. Even if they can, it is summer now, and if they keep the kang burning all night, no one will be able to sleep in the house at night.
So in order to make the meat softer, Su Qingluan tried many ways, such as adding hawthorn or citrus peels to increase the softness, or applying wild fruits on the meat in advance to speed up the softening. However, the effect was there, but limited.
Especially for some internal organs that are already very tough, the effect is even less obvious.
Later, when Su Qingluan accidentally broke the lid of a clay pot, she used a plate as a lid. However, to prevent the "lid" from being pushed aside by the boiling broth and causing excessive water loss and burning the pot, Su Qingluan had an idea and placed a heavy stone on top of the plate.
The result was quite unexpected. Although the stewed meat that day had more tendons, it did not feel tough at all. Instead, it was softer and more flavorful than usual. It was almost like the meat stewed in a pressure cooker in the previous life!
This was a pleasant surprise for Su Qingluan at the time, so she used this "stone pressing method" several times to chew parts that she thought were difficult to chew, such as chicken feet, fascia areas, and internal organs.
Then everything becomes soft and crispy, the effect is simply outstanding.
The reason why the younger brother and sister didn’t know was that they didn’t pay much attention when Su Qingluan used the stone before. This was the first time they watched from the side.
Su Qingluan took out the pig's stomach. Although it had been rinsed, the strong fishy smell of the pig's internal organs still made Su Xueyan and Su Xuanhe wrinkle their noses and step back.
As for Su Qingluan, on the one hand, she is older than her younger siblings and her sense of taste is not as sensitive as that of children, but more importantly, she often deals with these fresh ingredients and they have been "marinated in flavor" so she does not feel that there is anything wrong at all.
Seeing that her younger brothers and sisters looked very disgusted, Su Qingluan smiled and drove them out: "I'll let you in after I'm done. Go out and play for a while first!"
Then he turned around and started to process the internal organs.
Pork tripe has a chewy texture and a certain thickness. Generally speaking, even if it is served cold, it needs a richer taste such as sesame paste, otherwise it cannot cover up the special fishy smell of the internal organs.
But when it comes to sesame paste, Su Guangfu is fine with just one or two bites, but he finds it too greasy if he eats more than that, so Su Qingluan thought of making a spicy one for him.
Of course, when it comes to spicy food, the key ingredient, chili pepper, is missing. However, wuzhuyu and other spices are also good choices.
Su Qingluan first used scallion, ginger water and cooking wine to remove the base taste of the pig's stomach and remove the floating foam, and then boiled it with the pre-prepared fragrant braising soup - this braising soup should not contain dark soy sauce, and light soy sauce should be added in small amounts, so that it has the aroma of the braising but not too heavy a base color, otherwise the dish will easily become dark after the spicy flavor is added later.
When the broth boiled, Su Qingluan slid a large white porcelain plate diagonally into the Feitengda broth. After the plate was leveled, she placed a solid porcelain stone on top of it as a "pressure cooker."
Yang's side has almost prepared the dishes and rice, and is just waiting for Su Qingluan's "Spicy Cold Pork Tripe".
After the pig's stomach was taken out, Su Qingluan first put the pig's stomach on the chopping board and cut it into shreds, then added coriander, onion and garlic, and then added various spices, and finally poured the hot fried scallion oil over it.
There was a "hiss" sound, and a fragrance was stimulated.
Su Qingluan stirred the tripe with chopsticks a few times, turned around and leaned out to say loudly: "Xueyan, Xuanhe, I'm done here, come and help carry the dishes!"
When the juicy tripe strips were served on the table, Yang smiled and said, "Wow, these tripe strips are so juicy and look really juicy!"
Su Qingluan smiled and said, "This is a snack for Dad."
Yang teased, "He can drink so much with just one glass, is it worth it for you to make a special dish for him to go with the wine?"
Usually at this time, Su Guangfu would lower his head and eat silently, lying down and accepting the ridicule.
But this time, he rarely added: "Our Daya said she would make plum wine for me." Although these words sounded a bit calm, everyone present was Su Guangfu's family, and naturally they had a certain understanding of him, and they could hear the show-off in his words.
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