Wen Yanqing picked up the chopsticks, picked up the pig ear slices and swirled them in the oil. The pig ear slices dipped in the oil kept dripping red oil when they were picked up.
The ear tendons are white, the ear leaves are light pink, the spicy red oil is bright red, and white sesame seeds, crushed peanuts, and chopped green onions with soy sauce are stuck to the ear leaves, which looks colorful and smells fragrant and spicy.
The pig ear tendons are crispy and have a brittle bone texture. The ear lobe is soft and tender, with a bit more toughness than the meat, and has a gelatinous texture, with a mellow aroma amidst the meat.
The red oil is incredibly fragrant, mellow, and long-lasting, the chili aroma being refined through the oil far outweighing the spicy spiciness of the peppers. The soy sauce is salty and fragrant, with a hint of sweetness, a sweetness that is masked by the aroma of the sauce and the spiciness, serving only to enhance the flavor.
The cold-boiled pig ears are smooth, crispy and tender, fresh, sour and spicy, with a rich meaty aroma but not greasy. They taste numb, spicy, crispy and fragrant, with a slight sour taste at the end. The taste is rich and layered, and very appetizing.
Wen Yanqing's eyes lit up: "Wife, I thought eating cold dishes in such cold weather would not taste good, but I didn't expect this cold dish to be beyond my expectation."
Jiang Yu smiled and said, "That's right. You kept smelling the meat while you were cooking just now, so you might be a little sick of it. This cold dish is the perfect way to relieve that greasy feeling."
"Okay, let's go quickly and don't let grandpa and the others wait too long."
After they sat down, Mr. Wen, the head of the family, said a few simple words of blessing and then couldn't wait to start eating.
Fortunately, Jiang Yu had made some special designs when customizing the table, so that a charcoal stove could be placed underneath to keep it warm. Otherwise, in this weather, the dishes on the table would have been completely cold.
As soon as the food started, everyone started to eat their favorite food.
Grandpa Wen picked up the braised pork he had been craving for. The braised pork was extremely tender and crispy, so crispy that it seemed to melt with a single bite. The square piece of meat trembled between the chopsticks, shining with oil, making one's mouth water.
When he put it in his mouth, the fat melted as soon as his teeth touched it. It was sweet and soft, fat but not greasy. The aroma of the meat spread in his mouth, long and endless, and the more he tasted it, the mellower it became. Grandpa Wen almost squinted his eyes while eating. You can imagine how much he liked this braised pork.
Wen Yanqing immediately set his sights on the fish-flavored shredded pork, which was also made by his wife and he had not tasted it yet.
He picked up a piece of rice with chopsticks and put it on the rice. The sauce instantly soaked into the white rice. The plump rice was dipped in the shiny brown-red soup, and it looked very good.
He picked up the hot rice mixed with fish-flavored shredded pork and put it into his mouth. The scorching heat made him almost unable to hold back his breath. The rice soaked in the sauce was imbued with the sweet and sour aroma of fish, and the saltiness of the fish-flavored shredded pork was also neutralized.
There is a slight spiciness in the sweet and sour taste, but the spiciness is just a supplement. It is not as stimulating as ordinary spicy taste. It only stimulates the salty fragrance in the sweet and sour taste. After chewing and swallowing, the mouth is full of rich sweet and sour flavor.
The aroma of meat and the fragrance of rice are balanced, it is fragrant but not greasy.
Gu Qingli set her eyes on the crystal clear candied apple, picked it up with chopsticks and put it into her mouth. She took a bite and found the sugar coating crispy and fragrant. The apple was crispy on the outside and soft on the inside. The mixture of sugar and oil brought a different kind of happiness, but it was not greasy at all. Instead, it made people fascinated and wanted to eat piece by piece.
But she thought that there were not many candied apples and her two children loved them, so she reluctantly put down her chopsticks and moved on to other dishes.
As for the two little guys, they reached out with the same goal and picked up the chicken wings wrapped in rice. This was specially made by their aunt for them. There were only two in total, and they would be gone after they were eaten.
This chicken wing rice wrap recipe is quite laborious. First, steam the glutinous rice and let it cool before frying it. The chicken wings are deboned with scissors and marinated with seasoning. Then, stir-fry the steamed, cooled glutinous rice with carrots and corn kernels. Once the wings are cooked and placed in a bowl, the marinade is almost complete, and it's time to move on to the next step: stuffing the wings with glutinous rice and finally baking them in a bread oven.
Although it’s laborious, it’s delicious.
The baked chicken wings have slightly shrunken edges and a burnt yellow hue, and the surface has an oily and transparent luster, which makes the brown and honey-colored skin even more delicious and tempting.
Before I even started eating, the meat's freshness with a hint of honey sweetness and the charcoal-grilled aroma rushed into my nose.
Wen Ziyao couldn't help but saliva on the root of his tongue. He took a small bite first. The skin of the chicken wing was brushed with honey and roasted to be very tough. The edges and corners were a little crispy. After biting through the skin, the rich aroma of meat immediately rushed out.
The juice and oil of the chicken wings were all baked out, but were firmly held by the skin, gushing out at this moment. The juicy and delicious chicken was so tender that it seemed to melt in your mouth without chewing.
The glutinous rice is firm and full, each grain is chewy, and the chicken juice and oil have penetrated into the glutinous rice. It has the fresh taste of glutinous rice, the sweet fragrance of corn, and the rich and pure flavor of meat. Even though you only eat a small bite, it makes people feel satisfied and happy.
Compared to Wen Ziyao's elegant eating manners, Wen Zizhao was much more unrestrained. He ate with his mouth full of oil, and smiled brightly at Jiang Yu while eating. His words of praise came one after another, which was so witty that I don't know where he learned it from.
Everyone enjoyed the meal very much. If Jiang Yu hadn't asked them to take it easy, they would have been reluctant to put down their chopsticks.
After eating and digesting the food, Jiang Yu suggested holding another barbecue party because the previous one was very successful. Everyone responded positively to this idea since the ingredients were ready anyway.
Moreover, barbecue is simple and convenient. When everyone gets together to barbecue, talk and play games, the atmosphere is very good.
After everything was ready, the Wei family and the Jiang family next door were also invited.
Gu Qingli sat next to Jiang Yu, looking at the two bowls of rich sauce on the small table, and swallowed silently.
"Sister-in-law, why don't you try some tofu skin?"
Gu Qingli nodded.
Jiang Yu put the skewers on the grill, dipped the brush in the sauce while grilling, and brushed it on the bean curd skin neatly. The tender yellow bean skin was covered with the salty, sweet and transparent sauce. He turned it over and brushed a layer of chili sauce on it. The bright red sauce with sesame seeds hung on the skewers, and the color was rich, which made anyone who saw it unable to move away.
After brushing it with sauce and grilling it for a while, he handed it to Gu Qingli. Gu Qingli thanked him, took it, and couldn't wait to put it in her mouth.
The bean curd sheets are rolled into narrow rolls with chives inside, just enough to eat in one bite.
The instant I took a bite, a rich, spicy flavor immediately filled every inch of my mouth. The tofu skin was roasted to perfection, with crispy edges and tiny bubbles dotted on the surface. It had a crispy, rich, roasted flavor without losing too much moisture, retaining its tender texture, soft yet chewy.
The leeks inside are soft after being grilled over charcoal. The cooked leeks have a special fragrance and are crispy when chewed. The juice that splashes out is sweet, which is just right with the salty, spicy and spicy sauce on the outside of the bean curd skewers.
Gu Qingli's eyes lit up: "It's delicious." After saying these four words, she couldn't help but take a bite.
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