I Am Not a Savage Chapter 103

The first and third chapters how to eat braised pork with rice?

The rice in Yunchuan's hands is not brown rice. Chi You and his family also have this thing, but they are all brown rice.

Chi You has never eaten this kind of polished rice that Yunchuan got in his entire life. To make polished rice, he must remove all the husks, peels, seed coats, etc. of the rice, leaving only the endosperm. The color is white. of.

In addition, brown rice has only removed the husk of the rice, and the other parts are preserved. The color is usually dark brown or light brown.

Yunchuan knows that the nutritional value of brown rice is higher than that of polished white rice. However, in this **** wild world, Yunchuan only needs-delicious, delicious, delicious-he has eaten too much coarse grains. The intestines are full of crude food fiber. A person who uses bamboo as his main food all day does not have any problems with bowel movements.

White rice with braised pork is not a food issue at all. For Yunchuan at this time, he is a faith issue.

Therefore, in order to have the best and most satisfying bite of rice with braised pork, Yunchuan started by selecting pigs.

The original wild boar Yunchuan with too long pig mouth is naturally unnecessary, and the first-generation wild boar Yunchuan that has been castrated is also unnecessary. This kind of pig still has the wild nature of wild boar on its body, and the meat is too thin, and there is no good pork belly.

The second generation of castrated pigs looks very good. The mouth is not that long and the color is black. The whole pig has a beautiful saddle shape with a drooping belly. The front and hind legs are relatively small. It is obviously not as sturdy as a wild boar. Intrepid, the meat produced by this pig must be fat and thin, especially the pork belly on the belly must be beautiful like a piece of red and white marble.

After Yunchuan selected the pigs, he found Sophora to kill the pigs. In order to kill the pig, Yunchuan even specially built a three-handed pig-killing knife. A peach leaf knife was used to pierce the chest and heart of the pig. The advantage is that it can quickly bleed, taking advantage of the pig's time to die, with the help of its body's natural rhythm, to squeeze more blood out of its flesh.

The second is a mountain knife. This knife has a thick back and is used to separate the spine of a pig.

The third knife is a deboning sharp knife, specially used to separate the flesh and bones.

Yunchuan feels that these things must be prepared. This is also a belief in eating braised pork with rice.

Belief in this thing is actually to complicate and ritualize a simple thing, and finally rise to the spiritual level.

However, Yunchuan thinks it is very worthwhile.

For this long-awaited meal of braised pork with rice, Yunchuan has only drank millet porridge for every meal since yesterday. The purpose of this is to keep his body feeling hungry at all times without being too hungry. This is when the appetite is strongest.

Huai, the ability to kill pigs is good, especially from the patriarch said that as long as he can clean up the pig in line with the patriarch's wishes, these three pig-killing knives belong to him personally.

Therefore, Huai, when killing pigs, also regarded this matter as a sacred job.

On weekdays, there were more slaughter of pigs, and when the guy took advantage, Huai hit the pig's heart with a single knife. The pig's original low howl immediately became sharp, and then it came to an abrupt end.

The two servants waited nervously to collect the pig blood while holding the pottery basin. The moment the peach leaf knife of Huaihua pierced in, a burst of red blood blew out. As Huai slightly turned the pig-killing knife, the blood flowed again. Becoming ferocious, he stood there and used a peach leaf knife to pry open the wound, so that the pig blood flowed more quickly.

When the blood of the pig was cleaned up, the servant women filled a pottery urn with hot boiling water. After the water filled most of the pot, Kuafu picked up the one hundred and fifty-sixty jin pig and put it into the pottery urn. Soaked in water.

Huai took off his coat, revealing all the tendons, holding a piece of volcanic stone floating on the water in his hand, and rubbing it against the pig's body severely.

The pig hair fell one after another, revealing the white flesh.

Huai has always been a very capable person. In a moment, the whole pig was cleaned and cleaned by him without leaving a single hair.

Under the command of Yunchuan, Kuafu again hung the fading pig on a bamboo stand. Huai cut off the huge pig's head with a mountain knife, and hung the headless pig upside down and let it flow. Residual blood.

After pouring a few pots of hot water, the pig turned from a living creature to real food.

Huai then slashed the pig's belly with a bull's ear sharp knife, and a lot of colorful intestines fell on a bamboo plaque. The two ends of the intestines were tied with a rope, which cut off the connection between the intestines and the pig's stomach. Naturally, someone took the bamboo plaque. , To clean up those pig intestines.

In the last two times, Yunchuan plans to come by himself, so that the pig intestines processed in this way can be called food.

Yun Chuan watched Huai take away the pig's heart, liver, spleen, lungs and kidneys, and watched him peel off two large chunks of white suet from the pig's belly.

When Huai followed Yunchuan's instructions, he divided the two pieces of pork into front scapula, pig neck, hind legs, back mound, tenderloin, spare ribs, and pork belly, and then took a piece of the best pork belly with three layers.

To make braised pork belly, it must be left in the wind for an hour or two to remove more water from the meat and to eliminate the fishy smell of pork.

It wasn't until the pork belly was no longer sticky that it was time to make braised pork.

In addition to the ginger, onion and garlic, Yunchuan's spice on hand is only pepper, so we need to further deodorize it.

The pork is placed in a clay pot, and after adding cold water with **** slices, the fire should be small and the water should not be steamed.

After half an hour, the whole pot of water will turn red, with a layer of lymphatic impurities floating on it, and the smell is strange. At this time, the meat is still raw and the water is warm. Pour out the water, rinse with warm water and rub the pork again. In this way, the fishy smell of pork is removed.

After Yunchuan took out the pork and washed it with clean water several times, he threw all the ginger, onion and garlic on the pork and covered it with bamboo.

After doing this, I started to wash rice and steam the rice. The steamed rice is still made of clay pot...

Although Yunchuan was the only one doing these things, he was the only one on the huge Red Palace platform.

It was bright and sunny above his head, surrounded by the surging river, and all kinds of kitchen utensils full of life in front of him. Yunchuan was still busy, but just like this, those who stood in the distance and watched him felt that the patriarch was like this. It was very pitiful.

"Don't look, hide, the patriarch is inviting the gods to eat." This is the only way the simple-hearted Abu can contact the patriarch's sudden and weird diligent behavior with cooking.

"The patriarch is crying!" Kuafu, who craned his neck, whispered to Abu.

"I'll go over and take a look." Jing Wei also noticed Yun Chuan's tears dripping from his face.

"Don't go!" Abu categorically refused, and ordered the onlookers to immediately disappear from the patriarch's sight.

"There is a lot of pork on the side, just let the servants do it well."

Driven by Abu, everyone turned their heads one step at a time and left their poor patriarch.

At this time, the rice was already steaming on the small stove. Yun Chuan was chopping **** rice, and he found that his eyes were dripping water all the time.

Moreover, the flow could hardly be restrained. It was probably caused by Jiang Xun, so he accelerated the speed of chopping **** rice, but his strength became stronger and stronger, and finally with a heavy knife, he actually chopped the cutting board in front of him into two pieces.

Seeing that the pot was heated up, Yunchuan dug two spoons of honey and put it in, and slowly swiped it with a bamboo spatula. When the honey was frothy, he poured the cut pork into it and fry it for color, not much. Throw in the red pepper, a few **** rice, a few green onion knots, add a tablespoon of hot water, close the lid, squat on the edge of the fire, and add wood.

Both pots were trembling slightly. This is because the water inside is boiling, and the aroma of rice has come out. It is a sweet taste of grain, and the taste of meat is also emitted soon, which is a kind of letting cloud. Chuan missed the taste for a long time.

If the two flavors are separated separately, they can't evoke Yunchuan's mind, but when the two flavors are mixed together, it is like a knife stuck in Yunchuan's heart.

After Yunchuan came here, he has cooked a lot of braised pork dish, and it doesn't feel as strong as it is today.

Hearing that the braised pork in the clay pot has dried up the juice, Yunchuan added half a spoon of hot water to it. To make delicious braised pork, you must keep the meat in the soup and add the soup. , Let the meat spit out the absorbed soup, and then absorb it, so that the original water in the pork can be replaced with the soup.

There was no longer too much steam coming out of the rice pot, Yunchuan drew out the firewood in the small stove, and just let the clay pot continue to simmer the rice.

The broth of the braised pork was dried again, and Yunchuan heard the chuckle of the pork under the high temperature.

I opened the lid, sprinkled a little salt, lost a handful of garlic cloves, and kept stirring. The pork was red and looked very soft.

The rice is also steamed, and there is a layer of crispy rice scent that has enveloped the huge Red Palace platform. At this time, the meat and rice are all over the sleeves.

Yunchuan puts the rice in a green bamboo bowl, and the braised pork in a black-gray pottery dish. The rice is crystal clear and the braised pork is fragrant~www.mtlnovel.com~ Yunchuan beckoned, Jingwei, Jue, The little murloc rushed over.

Yunchuan smiled and said to them: "Eat!"

Jing Wei looked at Yunchuan incomprehensibly and said, "Aren't you going to eat it?"

Yunchuan patted his stomach and said, "I'm full."

After speaking, I called the bison and the little wolf, jumped on the back of the bison, put their feet on the horns, took out a very short bamboo flute amidst the hooves of the bison, and played a relaxed and cheerful song " "Shepherd Boy" song, walk down the Red Palace, pass the wooden bridge, cross the outer city, and go straight to the verdant bamboo forest.

"Keep up!" Abu kicked Kuafu, and Kuafu, who woke up, hurriedly ran down to the Red Palace, chasing Yunchuan's back.

Huai and Hui also followed one after another, leaving Abu alone watching the three young men on the platform gorging themselves.

He swallowed, and then said to himself: "We should eat the sacrifices after worshipping the gods, not burn them.

The spit of God should be a holy thing that mankind cannot ask for. "

Chapter end