Chapter 115 Fried Rice, Pickled Cabbage, Pepper and Mackerel, Peanuts
In fact, the so-called japonica rice, indica rice, and glutinous rice are just rice with different tastes, similar to fruit corn and glutinous corn.
They are all specially cultivated by people from rice grains.
In the previous life, glutinous rice gradually withdrew from the ranks of daily staple food for various reasons and became the raw material for various snacks, wine making, and vinegar.
But here in Dawu, there are demons and bandits, and the martial spirit is more prosperous.
The development of other agriculture, industry and commerce is relatively backward, and rice has not yet been cultivated and differentiated into clear japonica, indica, and glutinous varieties.
As soon as the rouge rice came out, Gu Ke couldn't help it and announced that he would have a "big meal" today.
Take out the black smoked meat, burn the skin with fire to prevent the skin from being bitten, and then scrape off the burnt black layer on the surface with a knife.
Add onions, ginger, garlic, and peppercorns, and throw a newly acquired star anise, and boil in cold water.
The main reason is that Liangshan Village is located in the Nanye Mountains, and there is no salt-producing land around, so salt is relatively expensive.
When marinating game, not much salt is used, but more smoke is done with cypress branches to remove some of the moisture.
Then hang it on the beam above the stove and smoke it naturally every day to prevent it from spoiling.
Game itself has a stronger fishy smell than livestock, and it is more obvious if there is less salt, so spices must be used to remove the fishy smell.
Star anise is the main ingredient in spices, and it has an excellent effect in removing fishy smell, and the amount used is not large.
When cooking meat at home, one or two each time is enough.
On the other hand, loosen the steamed rouge rice, let it cool slightly, and then let Sister Bai use Bi Hai Jing to stir it a little, and the artificial overnight rice is done.
Add scallions, ginger, and garlic to the hot oil and stir-fry until fragrant. After frying dry and yellow, remove it and leave only the oil. Dice the cooked bacon and mushrooms, cut green bean rice, matsutake, and bamboo shoots into small pieces, and pour them in to stir-fry.
After frying evenly and fragrant, add the still slightly cool rouge rice, stir-fry over high heat, and quickly mix the two.
A large pot of rouge rice weighs about 20 jin, and it is as light as a feather in the hands of Xia Lan, who is now a female man. She flips it with ease.
In just a moment, the fragrant and hot mountain fried rice is out of the pot.
Chunshuang on the other side, under Gu Ke's reminder, is processing several large grass carps.
Cut open the fish belly, remove the fins, scrape the scales, remove the internal organs, remove the gills, and pick the teeth. Cut the fish back so that they can lie more peacefully, and then make a flower cut on the fish.
Rinse the blood and sprinkle plenty of salt on their wounds.
Mix the scallion, ginger and beer and rub them, then evenly apply them on the fish, marinate for a quarter of an hour, and further increase the peace of the fish.
Heat the oil and put the marinated fish skin side down.
Don't be in a hurry to disturb them at this time. Wait for a while, and then shake the iron pan gently after the fish skin is set, so that the fish is heated evenly.
After frying one side, quickly turn it over and fry it again while the fish is not paying attention. When both sides are golden brown, put it in the iron basin for later use.
The fish are ready, and the next step is the soup.
Add oil, add fresh green pepper and fry until it changes color, then add green onion, ginger and garlic to sauté, pour in beer, water, salt, pickled cabbage strips, and grind into powdered shrimp skin to replace MSG to enhance the flavor.
After the soup boils, pour it on the fish in the iron basin to let them complete the final sublimation.
Sprinkle with fried beans and chopped green onions, and the pots of pickled cabbage, pepper and spicy fish are ready.
The women who had been waiting for the meal came up and served the fragrant fish on the table.
On the other side, someone began to take out the mountain delicacies fried rice from the constant temperature large tank and added a large bowl for everyone.
Gu Ke looked at the women and found that Xiaoman had tears on her mouth, and the throats and noses of the others were also moving slightly.
He smiled and picked up the big bowl of fried rice in front of him: "Okay, everyone, let's eat."
As he took the first bite of rice, the sound of bowls and chopsticks colliding in the small hut suddenly became dense, and Xiaoman's vague cheers were heard in between.
Gu Ke didn't care to watch the scene of others eating.
When the fried rice entered his mouth, tears of emotion immediately flowed from his mouth.
How long has it been, how long has it been since he tasted this familiar taste.
The distinct grains of fried rice, mixed with the aroma of oil, reminded him of the fried rice restaurant next to the school when he was studying.
From the most classic Yangzhou fried rice, twice-cooked pork fried rice, salt-fried meat fried rice, to bacon, sausage fried rice, pickled pepper chicken fried rice, as well as potato shredded pork, fungus and meat slices, Kung Pao chicken fried rice, etc., everything is available.
Well, of course, many fried rices don't taste right, for example, Yangzhou fried rice is made with shreds.
However, the fried rice in that small restaurant is mostly around five yuan, the cheapest is four yuan, and the expensive is six yuan, which is very affordable.
If you are afraid that it is not enough, you can order a large portion, which costs one dollar more and adds a large amount of rice.
Ingredients? Of course, it is impossible to add more.
A bowl of vegetable soup and a small plate of kimchi are also provided, which is enough for people with average appetite.
Thinking of this, Gu Ke couldn't help but stretch out his chopsticks, pick up a little from the small plate of pickled cabbage in front of him, and put it into his mouth.
The chopped pickled cabbage releases sourness, which neutralizes the oil and gas in the fried rice, which is quite appetizing.
This is life. He sighed in his heart and looked at the table.
When it comes to eating, Xiaoman is not inferior to others.
In the time that Gu Ke took a bite of fried rice and a bite of pickled cabbage, she had finished one-third of the bowl of fried rice, and by the way, she also poked a large piece of pickled cabbage and pepper fish in the iron basin.
At this moment, her cheeks were puffed, and she lowered her head from time to time, spitting fish bones on the table.
With this example, others seemed to have opened the seal, and their chopsticks kept flying on the fried rice and fish.
Even Miss Qin and Bai Suqing were very busy.
But they were Wuzong after all, and they ate fish more elegantly than Xiaoman.
The blood and qi wrapped around the fish meat, and then put it into the mouth to chew. The actual eating speed was much faster than Xiaoman.
Seeing this, Gu Ke was satisfied: it seems that the pickled pepper and spicy fish that he pieced together from his memory is not bad.
He stretched out his chopsticks, picked up a piece of fish meat, and wrapped it in the soup before putting it into his mouth.
Taking the time to pick out the fish bones, he tasted it carefully.
The fish meat was a little old, but the aroma of pure natural river fish was good.
Compared with ordinary dried peppers, fresh green peppercorns seem more "raw", the spicy taste is more fragrant and distinct, and the fishy smell is not so obvious.
In addition, with the help of pickled cabbage, it tastes smooth and delicious.
The salt in the fried rice was deliberately less, and with the slightly salty pepper and spicy fish soup, a large bowl could be finished in one breath.
Soon everyone had almost finished the first bowl of rice and the fish.
Xiaoman wanted to find a spoon to soak the fried rice in fish soup and have another bowl, but was stopped by Gu Ke: "Don't worry, there are dishes later, don't just fill your stomach with fried rice."
Several small stone basins were brought to the table, some red charcoal was put in, and then the iron basin without fish was put on it.
Then, baskets were placed on the multi-layered purple bamboo shelves next to everyone, and fresh mushrooms, bamboo shoots, bean sprouts, cabbage, green vegetables, potato chips, celery, shepherd's purse, tofu, and bean curd were placed in different categories.
Soy milk, peach, red pear, pear, and orange juice were also brought up.
Pour various vegetables into the gradually boiling fish soup, and Gu Ke poured himself a glass of peach juice: "Everyone, eat slowly, don't worry, the taste of these vegetables is not worse than fish."
The girls smiled and nodded.
The taste is only one aspect. The key is that vegetables are not as filling as fried rice, so you can eat more.
Moreover, today was a big dinner, and according to Gu Ke's custom of preparing big dinners, no chores would be arranged in the afternoon.
That is to say, they could eat here for a long time, until they could not eat anymore.
It was just like the snow foam and milk flowers floating in the afternoon cup, stealing half a day of leisure from the floating life.
…
A few days later, the peanuts were ripe.
Peanuts are also called fallen peanuts. Gu Ke has been eating them since he was a child, but he never thought about how these two names came from.
This time, watching them grow up every day, he realized that peanuts were not the fruits that he thought were produced from rhizomes.
The specific process, the name of fallen peanuts is more vivid.
When it blooms, the flower branches will fall down to the ground, insert into the soil, and finally grow into fruits.
So peanuts are not only generated by "flowers", but also by "fallen flowers". The name clearly explains this process.
This peanut is also a little later than the rouge rice, and it will mature in the fifteenth day. The variety in the system description has become white jade peanuts, and the quality is inferior.
Its shell is white, the peanut skin is purple-red, and each pod usually has three or four seeds.
After peeling the peanut skin, the peanut kernels are white and plump, just like the nursery rhyme "a hemp house with a red tent, and a white fat man lives inside", and they look delicious at first glance.
Harvesting peanuts is a hard job for ordinary farmers. They need to be pulled out of the ground first and let them dry slightly to facilitate the removal of a bunch of peanuts.
Common methods of taking peanuts include threshing peanuts, which is somewhat similar to threshing rice and wheat straw.
Gu Ke naturally would not be so troublesome and directly used the roller for threshing wheat.
Anyway, the fruits are pulled off the plants, and the bamboo strips on the roller are strong enough, which is enough.
He also asked Miss Qin to help and dried a small batch of peanuts by hand, some of which were boiled in shells and some were fried.
By noon, most of the peanuts were still drying outside the house, waiting to be stored later.
Salted peanuts and fried peanuts were served as snacks during the break.
Most of the girls are familiar with peanuts, except for the two children from remote villages, who have eaten them at home before.
Talking and laughing, he picked up the shell and put it in his mouth.
Fried peanuts are a timeless classic. Just relying on their own dry fragrance and oil fragrance, they are rich and heavy.
When Gu Ke was a child, he always ate melon seeds first and then peanuts, otherwise he would feel that the taste of melon seeds was overwhelmed.
Salted peanuts were a frequent visitor to barbecue stalls in the previous life. The combination with salted edamame is similar to fried melon seeds and peanuts.
It is called salted water, but it is actually a five-spice flavor. When boiling, in addition to salt, you can also put ginger, star anise, pepper, cinnamon, bay leaves, sugar, and cooking wine in the water.
The layers of the five-spice flavor are rich, all contained in the soft peanut kernels. It is not as dry as fried peanuts, and you can eat a large plate in one breath.
This is just the most common way to eat peanuts.
In two days, under the "encouragement" of the foodie Man, Gu Ke and Chun Xia made cookies.
The processing workshop produced low-gluten flour, which was mixed with peanut oil, peanut crumbs, sugar, and salt, and then sent to a constant temperature oven to bake on a low fire. The simplest peanut biscuits came out.
With this thing, Xiaoman would save some energy even when eating.
There was no way, the biscuits were made of purple wheat flour, which was super filling.
How could she eat sweet and delicious snacks after eating too much?
After that, she carried a small cloth bag with her, which was either filled with fried peanuts or biscuits.
After being busy, she took it out and shared it with Xiao Ping'er. The two children squatted in the fields and ate a little happily. Don't be too satisfied.
The other girls were not so exaggerated, but even Miss Qin always had fried peanuts and biscuits.
Practice martial arts and work in the morning and eat at noon.
When resting in the bedroom and study in the afternoon, the trees around were all autumn colors, and the mountains were only sunset.
There were whispers and casual conversations in the house, peanut cookies on the table, and a pot of purple leaf tea, all of which were peaceful and harmonious.
…
In the midst of such busyness, December came, the cold winter had arrived, and heavy snow fell, covering the Yulong Valley again.
It was the time when the six-petal flying flowers entered the house, and I watched the green bamboos turn into jade branches.
This year, the vegetation in the valley grew wildly and was particularly prosperous.
Even though the snow was heavy, the deep green branches and leaves had never left, adding a little bit of quiet vitality to the lonely valley.
At this moment, they looked down on the wind and snow, and they would revive early next year, unyielding and tenacious.
The situation on Yulong Peak was much better than this time last year.
Using the skill book to make up for the shortcomings of literacy and martial arts foundation, Spring, Summer, Autumn and Winter have all been promoted to the second round.
Although it is only the fourth turn, the strength is incomparable to the first round.
Xiaoman has been steadily rising and has reached the fifth turn.
Not only does Xiao Ping'er's physique fit well with the Sunflower Sutra, but the ghost-faced sunflower in the fairy field took half a year to finally bloom and bear fruit.
This thing can only be taken by people with extremely yin physiques. People who practice the Sunflower Sutra can eat it and it has the effect of condensing the blood and qi of the sunflower.
On the contrary, if other people eat it, it is easy to cause imbalance between yin and yang, which is harmful rather than beneficial.
By eating this sunflower seed, Xiao Ping'er actually entered the sixth turn before the end of the year, and the speed was jaw-dropping.
Plum, orchid, bamboo and chrysanthemum improved slightly, and it was still between the fifth and sixth turns.
Compared with the blessing of the exotic food and building characteristics they enjoyed, the improvement of the strength of the women was indeed a bit slow.
However, this was also the unanimous opinion of Qin Bai and the others.
The Yulong Valley was isolated from the world and could not be left in a short time, and the strange things in the Zuling Hall no longer appeared.
Even if there were strange things, they would have the two Wuzong to deal with them.
There was no need for the women to rush for quick success and rush for promotion.
It was best to repeatedly temper the foundation and pave the way for the opening of the third round.
As a result, the women's promotion speed slowed down, but the chakras and blood in their bodies were polished to be round and mellow.
In the outside world, only the core disciples of large sects and forces can do this.
Qin Bai and his men asked the women to do this, and they also took steady steps to improve their strength bit by bit, never rushing to make progress and leaving hidden dangers.
They are only in their teens and twenties, and have achieved martial arts. They will have at least a hundred years of life in the future, so there is no need to rush.
The third round of the self-wheel is different from the big light wheel and the immovable wheel. It only has the only blood sea orifice, which is located in the lower abdomen below the navel.
Once the blood sea orifice is opened, the capacity is extremely large, exceeding the sum of any of the previous blood orifices.
And its efficiency in controlling, refining, and purifying blood is far superior to the previous two wheels.
The self wheel is the main one, and the big light wheel and the immovable wheel are the basis. The three wheels of blood and qi interact continuously. The effect of cultivation is not 1+1+1=3, but multiplied several times, starting from at least 10.