In the coordinates of winter food, there is always salted meat.
Every year, when the dry and cold wind blows on time, it is the best season to pickle sausages.
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Sausage is a kind of delicious food in both north and south. Making sausages is a universal skill regardless of region.
The sausage in the northeast is red and fat, with garlic and fireworks;
Guangdong sausage, crystal small, like a quiet girl, salty and sweet, with a touch of white wine fragrance.
Sichuan sausage is like a gorgeous and pungent woman, hemp, spicy, fragrant and salty, hot and charming.
As for Hubei, Hunan and Yunnan-Guizhou sausages, they are spicy and salty, black and shiny.
Twenty years ago, I lived in Funiu Road, Zhengzhou. At that time, it was a famous industrial zone in Zhengzhou, and Ersha and cable factory under the Ministry of Machinery Industry were on this road.
People from all over the world come here. At that time, the family courtyard was full of fireworks, and in the evening, all kinds of food stalls were full.
We live downstairs, and there is a Cantonese sausage seller. Short and small sausages, ruddy and crystal clear. Ten dollars to buy a catty. Go home and wash the white rice, throw a few in, and after 20 or 30 minutes, the pot is uncovered. There are several chubby red fat people lying on the white rice, and the rice is mixed with sausage, which is sweet and fragrant. It is really beautiful and smells good.
Take out the slices and stir-fry a cabbage. The meal is well-prepared, simple and delicious.
Later, my family moved to the East Side. In the past two years, the most eaten sausages are Sichuan and Xinyang.
Xinyang's sausage is made by a sister named Xiaojing. Five flavors are in the majority. Steamed and cut in the cage, the sausage lean meat is ruddy and firm, and the fat meat is yellowish and transparent, so it's a good appetizer.
Sichuan-style sausages belong to Mianyang Yuma dumb rabbit and Leshan Yuping. Spicy and delicious, all delicious. To say it's different, it's Yuping's, with more smoke from pine and cypress branches and orange peels.
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1 1 At the end of the month, Yuping's mother came to Zhengzhou to help her daughter take care of the children.
At this time, Brother Sun, a pig farmer in Ruyang Mountain, called and we drove into the mountain together.
1 1 month in Funiu Mountain, the forest is completely dyed. The warm sun in winter sparkles among the red and yellow leaves. On the persimmon tree with all the leaves gone, the persimmon like a small lantern reflects the blue sky. This is a unique view of silent Shan Ye.
Four years ago, he returned from Zhengzhou to his hometown in Wang Ping to raise pigs. His pigs don't eat feed, but only sorghum, corn grown in the base and sorghum distiller's grains from their own brewery.
At other times, pigs are running on these seven or eight hills. Drink mountain spring water when you are thirsty, and eat wild fruits and Chinese herbal medicines when you are hungry. Motherwort, Angelica sinensis, Codonopsis pilosula, Plantago asiatica, cornus ... countless. It is precisely because of this that this black pig, which runs freely in the original ecological environment and has been killed for more than a year, has a vivid name: Running Mountain Pig.
In the big basin of the yard, the fat is three and the thin is seven, and the two big basins of red and white meat stuffing have been chopped.
Yuping's mother has been making sausages since she was a little girl in her teens. Thirty or forty years have passed, and the skills are even more perfect.
She took out two big bags from her bag to make sausage seasoning. "I've used this for decades, and it smells good here."
The bright red and humid flavor should include Shizhuhong and bullet pepper in Sichuan, purple-skinned and oily pepper, rock sugar, white wine and salt, and finally, good fermented grains should be added. "This way, the taste is thick, not spicy."
The old lady grabbed several handfuls of seasoning and sprinkled it into the meat stuffing, and began to stir in one direction. The minced meat swished around and gradually became ruddy and bright.
Seeing that the stuffing and ingredients are really in harmony, the old lady ordered people to bring casings from the kitchen.
Snow-white casing, washed without a smell. She picked up a bowl of warm water and dipped the casing slowly in the water. She said that the purpose of doing this is to stretch the casing that has been shrunk together.
However, you can't use too hot boiling water, otherwise "the casing will be cooked and there will be no tenacity."
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One end of the casing has been fitted with a funnel.
The red meat stuffing slipped into the casing along the funnel, and the hand kept falling down. It was almost 10 to 15 cm. The old lady twisted her intestines gently and tied a piece of cotton thread. Here, she began to pick up a toothpick and tie a small hole in the casing.
Simple steps, in fact, there are many exquisite. For example, the casing should be tight, but not too much or too little, otherwise it will either burst or be uneven in thickness and too ugly after drying.
Punch a small hole to exhaust, and gently prick it from top to bottom, not from the side. "As soon as the intestines are exposed to the sun, they will crack."
Yuping's mother told us while working quickly. Under her hand, red Sichuan-style sausages were coiled in a big iron basin.
This old lady with fine features and a shy smile speaks. Her home is in Sichuan. Leshan Giant Buddha is at home, and you can see it when you look up and down.
Minjiang River, Qingyi River and Dadu River meet here, and the soup is endless all year round.
It is in this place that she has cooked sausages for her husband, daughter and son-in-law for decades.
Now, because of her grandson, she came to Henan. In this deep mountain in Henan, she also brought us delicious food from Sichuan.
Behind her, distant mountains are like Dai. Rows of sausages hung on bamboo poles are swaying slightly in the sunset and breeze.
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Cured meat is known when you are cold.
One Saturday more than ten days later, Brother Sun sent some photos. That's rows of sausages in the warm winter sun.
The pure sunshine and dry mountain breeze have drained their water. They become compact, red and shiny.
Reflecting the blue sky behind, the rich and full jubilation overflowed the screen.
"Let's sausage, can taste right away.