Chapter 196 Roasted Suckling Pig and Beggar's Chicken
Half a bowl of amber-colored wine has a body between sake and rice wine, slightly clinging to the walls but not appearing sticky, with star-like pearl bubbles at the bottom.
Sang Yu sniffed gently and could smell a sweet fragrance like freshly peeled lychees, with a faint aroma of fermented rice.
She took a sip. The lychee nectar had a slightly sandy taste, a bit like champagne. In the first few seconds, the tip of her tongue first felt the pure sweetness of the lychee and a hint of sour green plum.
After a few seconds, you can taste the unique cooked aroma of rice koji and the clear spring water.
After swallowing, the taste lingers on your lips and teeth, with a light salty and sweet aftertaste.
“Good wine!”
After taking a sip, Sang Yongjing couldn't help but exclaim in admiration.
This lychee wine is indeed a fruit wine unique to Lingnan. It has an excellent balance of sour and sweet, and the wine slides across the lips and tongue as smooth as silk.
If you want to admire the full moon and compose poetry, this is the most suitable wine in the world.
"Hahaha, if you like, drink more, Brother Sang."
"Don't just drink, start eating." This time, Sang Yongjing's brain brightened up. Seeing that everyone was just tasting the wine without eating, he quickly asked everyone to start eating.
After the host greeted everyone, everyone stopped being restrained and started picking up dishes with their chopsticks. The two children, who had been drooling with greed for a long time, went straight for the roast suckling pig with their chopsticks.
After the roast suckling pig was served, Sang Yu cut the whole suckling pig slightly with a knife. Zhao Baoer picked up a piece of rib meat as big as her face with a chopstick and tried to put it to her mouth but couldn't get it to her mouth.
He got angry for a moment and simply threw away his chopsticks, reached out to grab the bone, opened his mouth and took a big bite.
After a long roasting process, the crispy pork skin is completely separated from the fat, and the crispy skin breaks apart the moment you bite it.
The teeth pierced through the broken pig skin, bit off the fat layer and lean meat, and then chewed it in big mouthfuls.
The fat thickness of suckling pig is not as thick as that of adult pig, only about three to five millimeters. After a long period of slow roasting, the fat melts into transparent oil and seeps into the gaps of lean meat.
The moment you put it in your mouth, the warm fat layer melts away like curd, and the lean meat, fully permeated with the aroma of garlic, bursts with juice.
The crispy aroma of the skin offsets the greasiness of the fat, and the gravy complements the oiliness, creating a cycle of crispness, tenderness, and freshness.
The thing Zhao Baoer eats the most on weekdays is pork, but he doesn't like it very much. After all, the unique fishy smell of pork is particularly obvious to children who have the most sensitive taste buds.
But the pork rib meat in his hand was obviously different. After taking a bite, his eyes lit up a little, and then he just kept gnawing on the bone without saying a word.
Zhao Hu, who always cared about his reputation, felt a little embarrassed when his son came up and grabbed the ribs and gnawed on them so impatiently, as if the family was short of food.
There were so many people around that he didn't know what to say, but he became curious about the taste of the roast suckling pig.
He took a piece of leg meat, which was slightly smaller than the ribs, but still a large piece.
After taking a big bite, Zhao Hu's mouth was instantly filled with the crispy, sweet and slightly burnt skin, the greasy fat and the slightly chewy but not tough leg meat.
The fascia inside the leg meat is transformed into gelatin after three or four hours of roasting, and amber-colored threads can be seen when it is torn.
It was a huge piece of leg meat with skin on. Zhao Hu finished it in just three or two bites. When he subconsciously wanted to pick up another piece, he suddenly came to his senses.
Was what he just ate really pork?
It does not have the fishy smell of the pork we ate before. The meat is tender and juicy. You will want to eat more after you finish it. It is so addictive.
He couldn't help but ask, "How did Miss Sang cook it? There's not even a fishy smell."
Sang Yu quickly swallowed the pork in his mouth and replied with a smile, "The fishy smell of pork comes from the meat itself and the blood in it."
"Soaking the pork overnight allows the blood to separate, and then adding enough seasoning to marinate it will mask the fishy smell."
Zhao Hu wasn't good at cooking, but when it came to butchering pigs, if he claimed to be an amateur, no one would dare claim to be an expert. His eyes lit up when he heard this: "Blood? Doesn't that mean that when butchering a pig, simply draining the blood can remove some of the fishy smell?"
"Yes, but it can only play a small role. The most important reason why this roast suckling pig tastes good is because it is small."
Sang Yu wanted the other party to help her try to castrate pigs and raise pigs, but that didn't mean she had to tell him right away that castrating pigs could remove the fishy smell of pork.
Firstly, the two parties have only known each other for a short time, so it is taboo to talk about deep things with someone you just met.
Secondly, if the pig slaughtering experiment is successful, the profit will definitely be an astronomical figure, enough for a family and their descendants to make a living from it.
If she said it rashly, and the other party accidentally figured out the trick, who would she turn to for justice?
Zhao Hu nodded in agreement. He had killed so many pigs that he understood a little bit about this. Pork was cheap, and many rich families were unwilling to eat it.
But they are occasionally willing to buy some piglets to eat, as the fishy smell is much lighter than that of big pigs and is easier to accept.
"Let's not talk about that for now. The beggar's chicken has cooled down a bit. I'll open it and give it to everyone to try."
Sang Yu didn't really want to talk to him more about this topic right now. Seeing that the white smoke floating above the beggar's chicken had become much lighter, she immediately stood up and prepared to cut the chicken apart.
The way of cutting the meat of beggar's chicken is completely different from the way of cutting the meat of ordinary roasted chicken or grilled chicken. Sang Yu picked up the whole chicken with a banana leaf as a cushion, shook it a few times, and then put the chicken back in its place and sat down again.
Her movements were extremely fast, and she didn't break the chicken wings or legs, let alone use a knife. Everyone present was stunned for a moment. Is this the end?
Looking at the beggar's chicken in the banana leaf again at this time, the complete chicken skeleton lies safely in the middle, and the chicken meat falls to the bottom of the leaf.
Sang Yu made an invitation to everyone: "Try this 'Beggar's Chicken' and see how it tastes."
Beggar's chicken? They knew the word "beggar" was probably referring to a beggar, but when combined with the word "chicken", why couldn't they figure out what this dish was?
While the adults were still thinking, the two children were very obedient. Each of them picked up a large piece of chicken with chopsticks and stuffed it directly into their mouths.
Sang Xinghao picked up a large piece of chicken leg with chopsticks and stuffed it into his mouth, with half of his cheek bulging high.
Before you put the chicken in your mouth, the first thing you feel is the aroma.
As soon as the chicken enters your mouth, before you even have time to chew it, the chicken with firm skin, soft texture, tender and juicy texture melts in your mouth.
The two children looked at each other, picked up their chopsticks in tacit understanding and reached for the beggar's chicken again.
Zhao Hu, who originally wanted to chat with Sang Yongjing while drinking lychee wine to get closer to him, had long forgotten his original idea and just kept extending his chopsticks.
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