PFC Chapter 119 The Universe's Super Invincible Supreme Delicious Claypot Rice!
Chapter 119 The Universe's Super Invincible Supreme Delicious Claypot Rice!
Chapter 119 The Ultimate, Most Delicious Claypot Rice in the Universe! (Read at Your Own Risk!!!)
"Alright, stop just eating."
Su Mu packed the remaining cakes into a food box, saying, "Take this box back to Her Majesty the Empress."
Persimmons are good for the lungs, which is perfect for her symptoms. But they shouldn't be eaten in large quantities, especially on an empty stomach. Tell Your Highness to just enjoy them as a snack after meals.
Li Lizhi took the food box; it was heavy.
"Thank you, Mr. Su."
She gave a slight curtsy, a gesture of respect befitting a peer.
This would have been absolutely impossible before.
She was the ruler, he was the subject, or even the slave.
Su Mu accepted the thanks without hesitation, waving his hand and saying, "No need to thank me, just remember to settle the bill for the raw materials. Those walnuts were my secret stash, they were quite expensive."
Li Lizhi stumbled and almost lost her balance.
The initial feeling of being moved and curious was instantly choked back by those words.
This person—
Why can't I say more than three serious sentences?
"knew!"
Li Lizhi rolled her eyes at him, then pulled up Xiao Sizi, who was still licking his fingers. "Sizi, let's go back and brush our teeth! Otherwise, all our teeth will fall out!"
"No, please—I want seven more—"
Little Sizi was forcibly dragged away, but she didn't forget to turn back and make faces at Su Mu all the way, "Poor guy, you're so stingy! You want money!"
Su Mu leaned against the door frame, watching the pale blue figure disappear into the courtyard gate, before the smile on his lips slowly faded.
He looked down at his rough palms.
Is it bitter?
Maybe.
But the autumn of the Tang Dynasty did indeed have a more authentic feel than that of later generations.
He turned back to the stove, picked up the last slightly burnt persimmon cake, and stuffed it into his mouth.
"Yes, the heat is just right."
Winter has just begun.
Two rows of dark red things hung under the eaves, swaying like wind chimes when the wind blew.
Those were sausages and cured meats that Su Mu had made half a month ago. They were hardened by the northwest wind, with a layer of white frost on the surface and an oily sheen locked inside the casing.
Li Yuan sat on a small stool in front of the stove, his hands tucked in his pockets and his neck hunched, his eyes fixed on the kitchen knife in Su Mu's hand.
"This thing—is it edible?"
Li Yuan sniffed; he was really craving it.
For the past two weeks, whenever he came to this courtyard, he could smell that strange odor mixed with the aroma of wine and meat, which made his old stomach ache.
Su Mu ignored him and swiftly brought down his knife.
The hard sausage was transformed into thin slices under the knife.
The cross-section is a mix of red and white, with the lean meat firm and date-red, and the fat translucent like amber, interspersed with white fat granules, giving it a festive look.
He then cut a piece of cured pork belly, with a 50/50 ratio of fat to lean meat and a golden-yellow skin.
"It's cold today, let's eat something hot."
Su Mu arranged the chopped cured meat on a plate and turned to wash the rice.
It doesn't use the round glutinous rice that's commonly eaten in the palace, but rather long and thin silk rice.
This rice doesn't stick to your teeth, absorbs oil, and is perfect for making claypot rice.
Three small, black earthenware pots were lined up in a row on the stove.
Su Mu brushed a thick layer of lard onto the bottom of the casserole, poured in the rice that had been soaking for an hour, and added water until it was about the size of a fingernail above the rice.
Bring to a boil over high heat, then reduce to a simmer and cook slowly.
Li Yuan peeked out and asked, "They're already cooking rice? There aren't even any vegetables?"
"Rice is just vegetables."
Su Mu put the lid on the pot, "Don't be impatient, old man, you can't rush things — this is good crispy rice."
Before long, white steam began to rise from the small hole in the lid of the clay pot, and the aroma of rice wafted out.
At this point, controlling the heat is crucial.
Su Mu lifted the lid. The water in the pot was almost gone, and small honeycomb-like holes appeared on the surface of the rice, which was bubbling away like fish eyes.
This is the time.
He picked up the plate of preserved meats and arranged the red and white slices of sausage and the translucent slices of cured pork on top of the rice, forming a fan shape.
Leave a hole in the middle and crack a raw egg into it.
Finally, sprinkle some shredded ginger on top to remove any fishy smell and enhance the flavor.
The lid was put back on.
"That's it?"
Li Yuan was somewhat disappointed; it didn't seem particularly remarkable.
"It's still early."
Su Mu took a bowl of lard and held a small spoon in his hand.
Instead of pouring the oil directly in, he poured it in in a circular motion along the edge of the casserole lid.
The lard dripped down the seams of the pot, sliding directly to the bottom where it met the rice.
Sizzle sizzle sizzle—!
The delicate sizzling sound of oil popping instantly filled the casserole.
That's the sound of oil frying rice at high temperatures; it's enough to send chills down your spine.
Su Mu didn't sit still. He placed a damp cloth in his hand and picked up the three clay pots one after another, turning them sideways over the fire. He turned them to the left and then to the right, ensuring that the sides of the clay pots were heated evenly.
The aroma of burnt food seeped out through the cracks!
It's not a burnt smell, but rather the intense, overpowering aroma of grains and oils reacting violently at high temperatures.
The courtyard gate was pushed open.
Li Shimin strode in, followed by his little steed that looked like a tail.
Both father and daughter had red noses from the cold, but as soon as they entered the yard, their eyes were fixed on the stove.
"What smells so good?"
Li Shimin didn't stand on ceremony and squeezed next to Li Yuan. "Father, your nose is really sharp! I could smell it in the Liangyi Hall, and you've already got your hands on it here?"
Li Yuan snorted and moved the stool aside, as if afraid his son would take his place: "First come, first served. This pot is mine, so you can get in line."
Little Sizi toddled over to Su Mu's legs, tugging at his trousers with her little hands, tilting her head back with her big eyes sparkling: "Brother, I'm hungry! I want some meat!"
Su Mu smiled and brought over the bowl of sauce that he had prepared earlier.
Soy sauce, sugar, and sesame oil need to be dissolved in some cooled boiled water, otherwise it will be too salty.
"Take it off the heat!"
Su Mu turned off the fire, put on thick gloves, and brought the three casserole dishes to the table.
The lid was lifted.
boom!
A cloud of white steam, carrying the rich aroma of cured meat, rose up like a mushroom cloud.
The originally dark red sausage, after being steamed, becomes reddish and glossy, with the oil seeping out and turning the rice underneath into an enticing golden yellow.
The middle egg was perfectly runny, with a smooth egg white and a yolk that looked like it was about to fall off.
"Don't rush, there's one last step."
Su Mu picked up the bowl of sauce and flicked his wrist.
Dark brown sauce was poured over piping hot cured meat and rice.
Sizzle—!
A loud bang!
The fragrance released in that instant was so intense it could practically blow your mind!
The caramelized aroma of soy sauce, the rich flavor of preserved meat, the sweetness of rice, and the smokiness of lard all blend together, filling your nostrils.
Li Shimin's Adam's apple bobbed, and the sound was so loud that even he felt embarrassed.
"Mix it!"
Su Mu handed each person a spoon.
Li Shimin couldn't wait to stick the spoon into the rice and flip it over forcefully.
The rice underneath was fried to a golden brown by the layer of lard. Each grain of rice absorbed the oil from the cured meat and the sauce that had just been poured over it, becoming oily, plump, and bright red.
The soft-boiled egg was pierced, and the golden egg liquid flowed down, coating the steaming rice and sausage.
Li Shimin scooped up a full spoonful, blew on it twice, and put it directly into his mouth.
hot!
But I couldn't bear to throw it up.
First comes the rich aroma of wine and a hint of sweetness from the sausage, followed by the salty and savory flavor of the cured pork. Biting into one, the oil bursts in your mouth. Chewing the rice, the outer layer is coated with the salty and savory sauce, while the inside retains the chewiness and sweetness of the longevity rice.
The smoothness of the egg yolk neutralizes the saltiness of the preserved meat, while the spiciness of the ginger cuts through the greasiness of the pork fat.
"Hmm"
Li Shimin's eyes widened, his mouth stuffed full, and he mumbled, "This—this is amazing!"