How many dishes can be made into a wild boar Even Zhang Chao, who is a foodie, can't say clearly, there are too many dishes that can be made.
It is the same part, you can make more than a dozen or even dozens of dishes that are not the same, and the major cuisines of China in later generations, pork dishes account for a large proportion.
Zhang Chao commanded Xiao Ba and the three to clean up the wild boar food residues in the pork belly and pig intestines, while the three of Wang Lao Bo and Ke Shan Ke Wu on the other side were dividing the big wild boar that had been gutted off in large pieces.
For the time being, there is no time to remove the pig hair, so I can only cut the hair together.
The pig's head with two large teeth was cut off first, and then the four legs were also cut off.
Then the pork neck was also removed, and then the pork cavity was cut into several large pieces along the ribs.
"Okay, let's go back today."
With so much raw meat, Uncle Wang didn't dare to stay longer, and the smell of blood could easily attract beasts.
Today's prey is good, enough.
Seven people, each carrying a willow basket when they came, so it was also very convenient when they went back.
Ke Shan and Ke Wu each carried a wild boar's hind legs, and each carried a large piece of loin in the basket.
The old man carried the pig's head and a piece of pork, and the three teenagers carried pig offal and lard respectively.
It was Zhang Chao, who was the most relaxed, everyone knew that Zhang Chao couldn't keep up with his empty-handed walks, so he only let him carry the pig's blood of the six gourds.
Fortunately, everyone hasn't gone deep into the mountains yet, and they are not tired when they just come back.
When he went back, he walked very fast, Zhang Chao kept lagging behind, and he was very ashamed to see that Xiao Ba and the three fifteen or sixteen-year-old boys were carrying dozens of pounds of things on their backs, and they could walk like flying.
All the way back to the Wang family Zhuangzi at the foot of the mountain, Zhang Chao couldn't help but sigh, his legs were already sore, and he was about to lose his way.
"We're back," Uncle Wang shouted at his own courtyard from afar, and the eight women, nine women, ten women, and Wang Xiaodi all rushed out, and saw that the wild boars on everyone's backs were happily surrounded and surrounded.
"Seventh daughter, take your sister to boil water and shave pig hair."
Zhang Chao didn't care about the soreness in his legs, and hurriedly followed into the kitchen.
"The small stove here is also burning, I want to boil this pig's blood."
Uncle Wang's stove is still an old-fashioned stove, his stove has a feature is that it is large, the general stove has only one fire port or two, and his family has three, and can set five pots.
The girl from the common people in the mountains is not so expensive, and she will not say that she stays in the boudoir attic all day and does not see guests, she is just a big daughter.
Ordinary people, let alone seeing guests, usually have to work in the field, and when they are young, they have to start pulling pigweed, feeding pigs, herding cattle, washing clothes, and so on.
The old-fashioned stove is difficult to burn, and the sixteen-year-old seventh daughter is very quick to direct the two younger sisters to burn the fire at the two stoves.
Zhang Chao stood aside with a few gourds of pig blood, wanting to do it himself.
The seventh girl pushed Zhang Chao away, "Just let me come, you don't have to trouble the third brother to do it." ” Pour the pig's blood from the gourd into a pot of cold water, sprinkle some salt into it, and let the seventh girl cut some ginger slices, and then pour a little sesame oil into it.
The fire burned.
"Take the chopsticks and paddle slowly to let the pig's blood heat evenly."
"Start with a small fire, don't make it too big."
Zhang Chao stood on the side, the seventh woman was responsible for the operation, and the eighth woman and the ninth woman were responsible for lighting the fire and boiling the water, and soon the pig's blood slowly changed color and solidified.
At this time, Zhang Chao asked the seventh girl to take the handle and cut the pig blood in the pot into small pieces like tofu cubes.
After cooking for a few more minutes, Zhang Chao nodded with satisfaction, this pig's blood has been cooked, you can put it away and soak it in cold water, and then you can take it for processing and cooking.
"Is this all right?"
"Well, okay, you can try a piece."
The seven girls shoveled up a piece and took a bite, and sure enough, it was very fresh.
It's not fishy, it's surprisingly delicious.
"It's delicious."
"I want it too."
The eight women and nine women also hurriedly came over to try it, and after eating, they all sighed that it was delicious.
Pork blood stew, or fried winter bamboo shoots, or stir-fried with sauerkraut, are more delicious.
After the initial processing, the pig blood was actually very delicious, Zhang Chao asked the seven girls to make a pot and bring it outside for everyone to eat.
After Wang Bokeshan and others ate it, they all praised it for being delicious.
A group of people directly fished pig blood clots from the basin of cold water to eat.
I have eaten pig's blood, and the water has been boiled.
Uncle Wang's way of shaving pig hair is very special, which is to directly pick off the pig skin first, and then scrape.
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Zhang Chao couldn't stand it anymore, the pork didn't have skin, but it didn't have that taste.
Cook pork belly and other dishes, what to eat without skin.
Before, when the old man was in the mountains, he planned to take off the whole pigskin, but Zhang Chao objected.
Uncle and their idea is to pick up the pig skin and sell it alone, just like cowhide, horse skin, rabbit skin, pig skin can also be made into shoes and clothes and the like.
However, what Zhang Chao thought was that the pork was not delicious without skin.
Boil the skin, shave it, and then roast the skin over fire.
After leaving the ground covered with pig hair, the wild boar finally became a piece of pork with smooth skin.
The nine girls came out with a broom to sweep the floor.
"Wait a minute."
Zhang Chao shouted to stop again, the pig bristles that were shaved off just now are useful, these pig bristles are very long and hard, and they can be used as brushes.
After processing, you can make toothbrushes, shoe brushes, etc., but Zhang Chao is fed up with brushing his teeth with willow branches or fingers, so he has to make a toothbrush himself.
I heard that the palace and those wealthy families actually had toothbrushes, as well as ivory handles, gold handles, silver handles, sandalwood handles and other expensive toothbrushes, but ordinary people do not have them, and it is difficult to find them on the general market.
For ordinary people, willow branches can also be used, so why spend that money.
In fact, making a toothbrush is very simple, cut a piece of wood, then make many small holes at one end, then find a handful of bristles and cut them together, and then fill the small holes in the handle of the toothbrush with one end, and then tie it with a thread to fix it.
After listening to Zhang Chao's plan, the seven girls and others thought Zhang Chao was so strange, but they still satisfied him, picked out those long and hard pig bristles, washed them and put them aside to dry.
The pigs were killed, and the intestines were washed.
Zhang Chao looked at this pot of meat with satisfaction, more than 300 catties of wild boar, and finally there were more than 200 catties, which was very good.
Wild boars have more lean meat and less fat.
However, two hundred catties of meat, it is impossible for everyone to eat it in one day, although it is winter, but it can't be put for a few days.
So the meat still has to be smoked.
"Have you washed your intestines?"
"It's all washed."
Little Thirteen has a few weak ways.
It's been a long time to deal with the stinky intestines, but it's not comfortable.
Zhang Chao plans to make some sausages first, and the weather at this time is a good season for drying sausages.
In fact, the history of pickled sausages has been a long time, and it was there in the Northern and Southern Dynasties, and there is a special record in the Qi Min Technique of the Northern Wei Dynasty.
However, ordinary people still do not have the tradition of pickling sausages in their homes, mainly because they can't eat enough at the beginning of the year, so how can they have money to pickle sausages.
It's good to dry some dried fish and pickles, but if you can raise pigs, you must sell them and be reluctant to eat them.
Sausages are also called, in fact, they are very simple, and Zhang Chao himself has pickled them in later generations.
Zhang Chao said that he wanted to fill sausages, and everyone did not object.
It's just that no one knows how.
"I will, just listen to me."
Take 20 catties of lean meat and foot fat from the front sandwich and back legs, cut them into small cubes, sprinkle them with salt, stir well, and marinate them for half an hour.
Twenty catties of meat, fourteen catties of lean meat, six catties of fatty meat, and two catties of salt.
Originally, I had to add some sugar, soy sauce and essence, but unfortunately the Wang family was useless, so I could only add salt so simply.
When the meat is marinated, the meat is poured into the casing.
"Remember to poke the needle on the intestine to release the qi inside, squeeze it with your hands, and tie it firmly with a thread at intervals."
Sausage stuffing is still the best done by the seven sisters and three sisters, and the little thirteen are always impatient.
"Okay, now just hang these sausages on the wall and bask in the sun, take them out in the morning and put them away in the evening when there's sun.
After seven or eight days of drying, you can put it at home to dry and ventilate, and you don't have to take it out to dry anymore, at most a month, you can eat it. ” After marinating the sausage, naturally there is no need to marinate some bacon and ham.
The curing of bacon and ham is actually very simple, the salt is used more, first marinated and then dried, especially after the pickling, it is taken to the kitchen and hung on the stove, and the smoke and fire when cooking every day do not have to worry about being bad.
Although the appearance of this smoke-smoked bacon ham is not very good-looking, it is really delicious whether it is steamed or fried after washing.
Pork tongue, pork liver, and pig heart can also be pickled and dried, and it tastes special after pickling and drying.
There is not much oil for wild boars, not as much oil as domestic pigs, but a lot of oil can be taken out, and some water is added directly to the pot to boil lard.
The boiled lard residue is also rare and delicious, especially when eaten hot, it is crunchy and delicious.
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If you add some dried radish and stir-fry it, it is also very good.
After marinating the sausages, bacon, and ham, the Zhang family began to make lunch.
The lunch was quite hearty, and it was also a very good pig-killing meal.
Zhang Chao volunteered to act as the chef of today's pig-killing rice, while the seven women, eight women, and nine women were Zhang Chao's assistants, and Xiao Thirteen and several of them acted as vegetable cutters.
Braised pork, stir-fried pork, braised lion's head, blood sausage, soybean stewed pig's feet, radish stewed pork ribs, fried pork liver, mixed ear shreds, roasted pig's tail, stewed pig's head, fried pig's blood, even the blood neck, which was generally not eaten by later generations, were chopped with sauerkraut and fresh winter bamboo shoots, and stewed a large pot of sauerkraut and winter bamboo shoots to boil meat slices.
In the Wang family's house, four tables were set up, and Uncle Wang called all the men from Wangjiazhuang over to eat this pig killing feast together.
The table was full of all kinds of pork feasts, and the men in Wangjiazhuang were dumbfounded, they didn't expect that a wild boar could make so many dishes.
In particular, many of these dishes are stir-fried, which they have never eaten.
If it weren't for the lack of seasonings and side dishes, Zhang Cai could have made a hundred and eight whole pig feasts with this wild boar. t1706231537: