Chapter 837: Big head and sesame salt

Saying marinate, it is actually cutting many small holes on the small wild boar's body, and then evenly applying a mixture of soybean paste, chili powder, crushed wild onion, and crushed wild garlic on the pig's body.

And when applying, one also has to press it, letting the pork absorb the flavor of these four seasonings as much as possible.

The wild onion Wang An used is also called wild onion, and in other places, it is also called sand onion.

To put it plainly, this thing is actually a type of onion, and it looks similar to domestic onion, it is just relatively thinner overall, and the color of the onion leaves is also a bit darker.

And in these mountains, wild onion can be said to be seen everywhere; Wang An just plucked a few plants in front of the dugout.

It is just that wild onion is truly quite delicious when used as an onion or stir-fried or pickled, but if dipped in sauce, the taste is truly not very good.

Because this thing is not only very spicy, but also a bit bitter and astringent.

Anyway, when there is domestic onion to dip in sauce, basically no one uses wild onion to dip in sauce.

As for wild garlic, it is also called small root garlic, bitter garlic.

However, locally, people only call it "big head" or "big forehead".

Big head is quite popular locally; whether dipped in sauce or used for pickling, it is quite delicious.

This thing is also like wild onion, and it can be seen everywhere in these mountains.

And in this season, almost every household's dining table has this thing in every meal.

One has to say, when Wang An marinated the small wild boar, after adding these two things, wild onion and big head, it was like injecting a soul into the roast suckling pig; the taste "wow" came up, instantly raising the roast suckling pig by more than one grade.

It is mainly because compared to the onions and garlic planted at home, the taste of wild onion and wild garlic will be more intense and unique, and finally neutralized with soybean paste; just the fragrance of these simple seasonings is already very good.

Of course, this kind of seasoning is actually a very famous small dish locally, that is, "mixed chili".

The method is also quite simple, that is, mixing dried chili, garlic, and green onion in a 5:2:3 ratio, and cutting them all into dumpling filling shape.

Finally, stir them evenly with thinner soybean paste and it is done.

If there is MSG, pinch a little bit, and the taste will be even better when eaten.

Not lying at all, this small dish "mixed chili" is simply an all-around dish; dipping dumplings, mixing noodles, mixing rice, clamping in steamed buns, rolling in pancakes, etc., etc., are all delicious existences.

Just like that, after Wang An finished tanning the small wild boar with these only four seasonings, he wrapped the meat completely with soybean paste, and the whole marinating work was finished.

Finally, Wang An whittled a few sticks, spread the small wild boar into a sheet shape, fixed it in front of the fire, and began to roast it.

Actually, when roast suckling pig reaches this step, one should brush some oil on the wild boar, but the conditions don't allow it, so it can only be like this.

Very quickly, the very special fragrance of roast suckling pig was emitted.

In this fragrance, the main fragrance is the meat fragrance and the roast soybean paste fragrance, but it also contains the milk fragrance and the fragrance of onion, garlic, and chili.

Even though Wang An is not hungry now, he couldn't help but keep swallowing saliva after smelling this fragrance.

One has to say, although Wang An had eaten a lot of roast suckling pig in his past life, and it was the kind of roast suckling pig with very complete seasonings and very professional methods.

But now Wang An suddenly discovered that this original ecological method is actually better.

At the very least, the fragrance smelled now is not something that professional roast suckling pig can compare to.

If borrowing a sentence from later generations to describe it, that is "high-end ingredients, simply do not need complex cooking methods." In order to roast the suckling pig more quickly, Wang An pondered for a while and divided the fire into two.

In this way, there are fires on both sides of the roast suckling pig; not only is there no need to turn it over to roast, but the heat is also quite even.

Just when Wang An was staring straight at the roast suckling pig, analyzing when he could take a bite to taste the saltiness, Wang Li rode back on a horse.

Before even getting off the horse, he heard Wang Li shout:

"Fourth brother, this is too fragrant, right? When will it be cooked? Oh my god, I have lived so long and this is the first time I have smelled such a fragrant fragrance."

Wang An looked at his watch and then said with a smile:

"This has only been roasted for less than half an hour; the fastest will be after an hour and a half."

Actually, because the small wild boar's meat is relatively tender, it is still very easy to cook.

It is just because roast suckling pig is roasted whole, and it is relatively thick with bones and meat, so the speed naturally cannot be fast.

After Wang An finished speaking, Wang Li said with a bitter face:

"Still have to wait an hour and a half? Oh my god, this smell is also too tempting, making my saliva almost flow out."

Ignoring Wang Li's complaint, Wang An said with a smile:

"Did you bring the things I asked you to take? Mainly wine and sesame seeds."

The reason he didn't mention garlic is because Wang An felt that big head could replace garlic.

After Wang An finished speaking, he heard Wang Li say:

"Brought, brought, garlic also brought, by the way, fourth brother, what do you want sesame seeds for? Do you have to put sesame seeds on roast meat? It won't stick even if you put it on now."

When saying the last sentence, Wang Li also pointed to the roast suckling pig whose surface had already been roasted dry.

Wang An didn't answer Wang Li's question, but pointed to the small iron pot and said:

"You go and make some sesame salt, we will dip the meat in it later."

Sesame salt is actually the product of stir-frying sesame seeds, crushing them, and finally mixing them with salt powder and stirring them evenly.

This thing is very fragrant; it smells fragrant, can be eaten dry, can be mixed with rice, and if used as a dipping sauce, it is actually a bit too luxurious.

It is mainly because sesame seeds have never been cheap since ancient times.

Actually, sesame seeds are the raw material for squeezing sesame oil, and the crushed residue after squeezing sesame oil is the well-known sesame paste.

Wang Li was stunned upon hearing this and asked very surprisedly:

"Dip meat in sesame salt to eat?"

It can be seen that Wang Li hadn't eaten like this, and hadn't even heard of it.

Wang An nodded with a smile and said:

"Yeah, must dip meat to eat, you'll know when you eat it, delicious, hahahaha."

On this point, Wang Li didn't doubt it; it is mainly because sesame salt itself is a delicious thing, and if put on roast meat, it should be the so-called "strong combination".

Just like that, according to Wang An's instructions, Wang Li also got busy.

It is just that stir-frying sesame salt didn't take much time, so less than 20 minutes later, the hot sesame salt was stir-fried by Wang Li.

Thanks to "Emperor of the Great Empire" for the reward, thanks, thanks, thank you very much!

(End of chapter) ===== CHAPTER 838 =====