Chapter 366 Huo Bianzi

On the back of Quan Mao's bare buttocks were a wok, seasonings, oil and other items. This was a camping suitcase that Su You had to carry with him wherever he went.

That's easy to do. I made a stir-fried deer loin with sauce, a braised pork belly, cold heart and tongue, and a yam to make bone soup.

Mrs. Feng's wife was dominated by Su You, and everyone was dumbfounded. She had no room to intervene except for bone soup, and she couldn't do anything else!

Wait! The important thing is for the official to cook by himself, okay?!

Once a few dishes are halfway done, no one will be interested in doing the job anymore.

Su You had been scalding the bowls and chopsticks, serving the dishes, and said, "Hurry up and start the meal. Everyone is still busy after the meal."

Feng Laohan's family has never eaten this before. The yam soup is added with chicken antler powder. It is extremely delicious. Needless to say, the deer waist is fried in sauce. The cooking skills alone are extraordinary.

The kidneys are very spicy, but the ones made by the little official are surprisingly tender and delicious, and with the knife skills, who would have dared to believe that the strips of meat with stripes of flowers are kidneys?!

Venison is also fishy, ​​but the venison treated with soybean oil is very fragrant, but the cost is too high. The package of spices in the braised pork makes Old Man Feng's flesh ache.

The heart and tongue need more flavor, so after marinating, seasoning is also needed.

It is somewhat similar to the recipe of Meishan Pier Fei Slices, not to mention onion, ginger, garlic and celery, soy sauce, sesame oil, spicy rice oil and rattan pepper oil, which directly exploded the taste buds of Feng Laohan's family.

Su You held the corn rice and said, "Eat, eat quickly. After eating, Madam Feng, you and I will prepare the venison, and I will teach you another dish."

"Meishan Fushun salt well uses a lot of cattle, and cattle often die. The workers at the well make the beef into strips and slices, and then hang them by the fire pond to dry, which is called Huobianzi beef."

"Not only does it taste good, it is also durable in storage. This can be used as military ration. After you raise the cattle and sheep, you can also process it in this way. The military will definitely come to buy it."

Old man Feng was full of envy: "All the small officials and people in Shu eat this kind of food?"

Su You held the bowl and said: "In the middle of Sichuan, the terrain is so tight that the fields have been moved to the mountains. A family usually only has four or five acres of land. It is troublesome to cultivate terraced fields, so the government has issued policies. For terraced fields in the mountains,

A family can have ten acres."

Old man Feng was a little surprised: "How can you survive like this? We have hundreds of acres here."

Su You gave Old Man Feng a piece of yam and said, "The climate there is good, and although there is little land, we can harvest two or three crops a year."

"The soil in the suburbs relies on manure collection in the city, and in the farther areas it relies on the manure tanks below the pig pens. Every family raises two pigs, chickens, ducks and geese, and there are fish in the rice fields."

"Rice is a good thing. After ten years of improvement, the yield per mu is now about 400 kilograms. Life is getting better, so why don't we just work on food?"

Feng Da held the bowl and was envious: "With two pigs, they can eat one hundred thirty or forty kilograms of meat a year. These days, tsk tsk tsk..."

Li Laoshuan laughed loudly: "That's old Huangli! Nowadays, Meishan pigs are castrated and raised, and they all go for two to three hundred catties. If there are two pigs in a family, that's four to five hundred catties."

"And the young master has come up with good seasonings. You can eat anything from the pig. Nothing is wasted. Even the bones are collected at your door."

Old man Feng couldn't imagine what a two to three hundred kilogram pig looked like. He could only admire it, and then said: "Oh, the bones are also collected? We all threw them away."

Su You said: "The quality of beef bones is better than that of pig bones. They are both treasures. I have said before that Su Mingrun only does practical things and does not talk empty words. The place here is better than Shuzhong. It has been a granary since ancient times. Now it is just dilapidated.

It’s just for a while, life will get better eventually.”

After the meal, Su You knew that the Feng family's wife had cut the pieces of venison into strips, soaked them in blood, and marinated them, so that they could be cut into large pieces and all cut into thin pieces about a foot long.

Then cut out some skewers, gently fold up the thin slices of venison, brush with a thin sauce made from soy sauce, salt water, caramel, sugar and spices to make it more flavorful, and hang it in a ventilated place.

On the other side, Shi Wei continued to process deer antlers, and the Feng family and his son were busy cooking deer hides and tendons.

When he got up in the morning, Su You asked Feng Dana to tie a frame with rattan wire and wood, and surrounded it with wooden boards to turn it into an oven.

Hang the braised venison and half-dried venison slices in the oven, smear the seams with yellow mud, and then take out a basket of dung cakes from the woodshed: "I saw your wife cooking this yesterday, but there is no such thing.

You can’t make Huobianzi beef!”

Dung cake is made by mixing thin and wet cow dung with some yellow mud and grass to make a circular sheet about one foot in diameter, shaped like a big cake, and stick it on the wall or stone wall to dry.

Dung cake is a good fuel, and the flame is green and faint. Not only does the stove not smell of cow dung, but it emits a strange fragrance of grass. It is called "cow dung cake" in the mausoleum and is even more popular than honeycomb briquettes.

Beef is different from pork because beef itself lacks fat. If it is processed with pine cypress branches, soybean meal and wood powder like smoked bacon, the smoked beef jerky will always have a smoky smell, which is not delicious.

One thing will bring down another thing, and only cow dung cake will do.

Use tongs to pick up three pieces of cow dung cake from the stove and put them into the scaffolding. You can see that there is only a faint flame coming from the edge of the cow dung cake. The flame is green like water and gas, without any smell of smoke. The edge of the fire is just right on the

Slices of beef on top.

Half an hour later, Su You took out a piece of venison that had been dried on the rack, brushed it with a layer of cooked oil with a clean brown brush, sprinkled with the chopped green onions that he had prepared, cut the beef into small pieces, and said with a smile:

"It's done, here's the meat on the side of the fire, with pancakes and corn porridge, eat it and go to the head of the canal to investigate!"

Old man Feng picked up a piece and found that the dried venison slices had become thinner, and the shadows of people could be seen through the rising sunlight.

When I put it in my mouth and tasted it, I felt that it was surprisingly delicious. It was something delicious that I had never tasted before.

Su You also took a taste: "It still lacks a bit of skill, and the tools are not very handy."

"There is a new proverb in Fushun Prison: 'Mountains have a lot of cow shit, short streets have a lot of beef, rivers have a lot of salt boats, narrow roads have a lot of cars.'"

"The cutting skills of this Huobianzi beef are very particular. It requires an even thickness when it is cut, and it can be faintly illuminated, but no leakage is allowed."

"Large-scale barbecues also need to be fenced with large-eyed bamboo strips, and specially made beams are used to support them."

"But this is the general approach. When there are more cattle in the future, it can be used as an industry in the village."

Old man Feng shook his head with joy: "I don't dare to think about it... How many cattle will be needed to make it an industry..."

Su You said with a smile: "Nowadays, thousands of cattle are replaced every year in the two Fushun Mausoleums. This place is close to the Tibetan tribe. How can cattle and sheep be collected in the mountains and seas? As long as you can do it, Sitong Company will do it."

I can sell it to you as far as the East and West!"

Old man Feng cupped his hands and said: "If that day comes, the village will have to build a shrine for the petty officials!"

Su You waved his hands and said: "No! The one enshrined in the slaughter house is Zhang Fei and Zhang Yide. I am afraid that I am a bit more handsome than the Marquis of Xixiang!"

Everyone in the room was happy. Shi Wei held the bowl and looked at her sweetheart with admiration.

Brother Xiaoyou can bring laughter wherever he goes.

After dinner, Shi Wei got the deer antler and said to Su You: "Brother Xiaoyou, look, the deer antler is ready."

Su You took it and pressed it on the horn: "Huh? Is the tip soft?"

Shi Wei used egg white to carefully paste the flying skin on the antler corners back one by one, and then placed it in a cool place: "Yes, from soft to hard, then from hard to soft, and finally after it is dried, it is concocted."

"After that, it needs to be soaked in Yongchun dew and dried. Yuan Degong said that would be the only way... oh, Brother Xiaoyou, please raise your head quickly!"

Su You quickly raised his head: "What's wrong...I'll go..."

I felt my nose was wet, and then I stretched out my hand to wipe it, and nosebleeds came out.
Chapter completed!