Chapter 383 Roasted Suckling Pig
She thought of her college roommate who couldn't tell the difference between salt and sugar, onions and leeks...
Very good, I feel comforted.
Now the work is tiring, but at least the granary at home is full, with chickens, ducks, pigs, cattle, sheep, cars and houses...
If you think about it carefully, it seems that we are richer than before.
Speaking of livestock, Mu Xi walked to the kitchen and opened the freezer of the refrigerator. There was already a lot of space inside. "I can find some time to slaughter a sheep recently, and there is also the roast suckling pig you want to eat."
The highest temperature recently is only 28 degrees, which is probably the coldest time of the year. Eating lamb at this temperature is relatively less likely to cause getting a sore throat.
In the evening, when the piglets outside the yard were driven into the pigsty, one was left outside. Zhao Yeqing was preparing the ingredients for marinating and roasting the suckling pig in the kitchen.
If we can wait until the soy sauce is brewed before roasting, the taste will probably be better. Now the seasonings at home are limited, and the only seasoning used to enhance the flavor besides the spices is the last bottle of fermented tofu.
This thing is not afraid of going bad. As long as the place where it is stored is not very hot, causing the air pressure in the jar to rise and explode, it can be stored for a long time.
But no matter how sparingly I use it, there's only one can left.
Zhao Yeqing suddenly discovered that his soybeans could be used for this purpose. It seemed that in addition to soy sauce, fermented bean curd could also be put on the agenda for soybean products at home.
However, there don’t seem to be many soybeans left at home after making soy sauce. Spring is approaching, so we can start preparing to plant soybeans.
If the gasoline transportation device operates smoothly this time, perhaps we can use plug-in equipment for spring sowing this spring.
Just thinking about it, Zhao Yeqing's hands couldn't help but become lighter.
The ingredients of roast suckling pig are simple, mainly a sauce spread on the pig. In addition to fermented bean curd, there are also spices, salt, shrimp powder, wine... In the past, the authentic roast suckling pig marinade also included sesame paste and peanut butter, but unfortunately it is not available now.
While making a sauce for a roast suckling pig, Zhao Yeqing had three more items on his to-do list.
The auxiliary ingredients include the standard three-piece set for removing fishy smells - green onions, ginger, garlic, and chopped onions.
It is much faster to handle a small pig than a big one. Mu Xi kills and plucks the pig in one go. He then splits the pig's belly and spreads it out, and secures the pig's body with a metal fork made of twisted wire. He cuts the thick meat several times on the inner layer to make it easier to roast and absorb the flavor.
Zhao Yeqing brought a basin of boiling water through the window and handed it to Mu Xi, who was processing pork in the backyard: "Be careful, scald the pig skin, control the process within ten seconds, and then rinse it with cold water immediately."
Mu Xi carefully took the boiling water, quickly scalded the outer layer of the pig's skin, and then rinsed it with cold water. When the pig skin became cold, Zhao Yeqing took the seasoning to the backyard and began to marinate the pig.
In this step, the sauce can be easily thrown onto the ground, saving you the effort of cleaning the kitchen when making it in the backyard.
Apply seasoning inside and out and wait for it to marinate for about half an hour.
Mu Xi took the scrap red bricks that had been placed in the corner of the wall to the backyard and built a stove. He put charcoal in it and lit it. By the time the charcoal fire was burning, the suckling pig was almost marinated.
The most important thing about roasted suckling pig is that the skin is crispy, the fat under the skin melts in your mouth, and the lean meat under the fat is tender and does not get stuck in your teeth. This is a perfectly roasted suckling pig.
If you want the pig skin to be crispy, an essential step is to brush it with water.
Use a simple leather water prepared with white vinegar, white wine and maltose, and brush it evenly on the pig skin with a brush. Brush it more than three times in total, and blow the skin dry each time before brushing again.
Finally, the pig skin needs to be dried before it can be roasted. Zhao Yeqing asked Mu Xi to bring the electric fan. After quickly drying it, the meat was roasted first and then the skin. A wooden stick was used to prop up the pig's body horizontally to make the outer layer of the pig skin stretch out and not wrinkle.
It takes about forty minutes to roast the whole pig, and it has to be rotated constantly during the roasting process to prevent it from burning.
It was already dark, with only a faint glow from a charcoal fire in the backyard. Zhao Yeqing walked over and turned on the light in the backyard, then lit a moxa stick next to it to drive away mosquitoes.
I looked at the time and estimated that it would take another 20 minutes to grill, so I walked to the greenhouse in the yard and asked, "Do you want any grilled vegetables?"
All the vegetables grew well during this period. The temperature was just right, and even the strawberries had several crops.
Mu Xi estimated that the two of them would not be able to finish the roast suckling pig tonight, let alone eat vegetables. "I don't need it. You can pick some that you want to eat."
The four dogs were even more greedy than the two of them. They had been waiting by the side for a long time. Zhao Yeqing picked two large heads of lettuce and prepared to wrap them with the roast suckling pork and eat them together.
Seeing her walk to the well to fetch water, Mu Xi said, "Go inside to wash it, and wait in the kitchen until I'm done. Bring it in and cut it up before eating. There are a lot of mosquitoes outside, and it will be ready in a while."
Upon hearing this, Zhao Yeqing took the lettuce back to the kitchen, peeled some garlic cloves, cut each clove into two halves, and would eat them with the lettuce and meat later.
When the roast suckling pig comes out of the oven, the skin has been roasted to a golden color, and the fat edges are still bubbling.
Mu Xi brought the roasted suckling pig into the house and scraped the pig skin left and right with a kitchen knife, with the blade making a crackling sound.
A large plate of roast suckling pig meat took up half of the table. Zhao Yeqing prepared the dogs' meals before waiting for the roast suckling pig to be cut up. He said to the drooling dogs, "Finish your meal first before you can eat the meat."
It would be a problem if you don’t feel like eating rice after eating meat.
Mu Xi picked a piece of chest meat near the abdomen and put it into Zhao Yeqing's bowl. The meat here was very tender, with a little fat but not as greasy as the meat in the abdomen, and was the easiest to eat.
The pig skin made a crackling sound when he took a bite. Zhao Yeqing instantly raised his eyes to look at Mu Xi with sparkling eyes. He could not speak any words. He could only nod quickly and signal him to try it quickly.
The pig skin is extremely crispy, and the fat and even the lean meat inside melt away with a single sip. After marinating, the meat is delicious enough without any dipping sauce. The slightly lighter saltiness brings out the original flavor of the meat better.
If you feel a little tired of eating it, you can pair it with garlic and lettuce. The organic lettuce is rich in moisture and the stems are as sweet as fruit.
For a moment, the only sound on the table was the crispy crunch of pork skin.
......
From that day on, the remaining fifteen piglets felt inexplicably scared every time they saw Zhao Yeqing.
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