Ruan Xiaotang was holding two full net bags in her left hand.
The cloth pocket in his right hand was also stuffed full.
Fortunately, as soon as I entered the military district gate, I met a young comrade riding a bicycle.
He enthusiastically helped me load the things to the gate of the courtyard.
"Thank you, comrade!"
"You're welcome. This is what I should do."
Ruan Xiaotang didn't stop for a moment after returning home.
After washing his hands, he took the enamel basin, opened the cloth bag, and scooped three scoops of flour with a ladle.
Tear open a packet of Angel baking powder, pour it in, stir the flour while pouring in warm water at about 30℃, stir it into flocs, finally knead it into a dough with a smooth surface, cover it with a lid, and let it rise for half an hour.
Soak five pounds of pork ribs in a basin of cold water to remove the blood.
Cucumbers, tomatoes, celery, green beans, bean sprouts, dried tofu, shiitake mushrooms, chicken greens, garlic shoots, edamame, peanuts, pork tenderloin, beef and other ingredients.
Pick, wash, cut, and put on a plate for later use.
Given this era, the variety of vegetables is not that rich.
Ruan Xiaotang could only select the most commonly used ingredients in the space.
Everyone knows it and has eaten it, so it won’t arouse unnecessary suspicion.
In order to entertain Zhou Xingze's comrades, she also specifically inquired about the other three's hometowns and food preferences.
Zhao Weiguo, whose ancestral home is in Shaanxi, likes noodles with strong flavors.
Xiao Jian, whose ancestral home is in Hunan, likes hot and sour food and prefers light taste.
Sun Ming and Zhou Xingze are from the same region and have similar tastes in food.
After finding out her comrades' preferences, it's time for Ruan Xiaotang to show off her cooking skills.
We guarantee that they can taste the long-lost taste of their hometown.
When you invite someone to dinner, of course you have to show sincerity and treat them with courtesy.
Ruan Xiaotang arranged the order of ingredients presentation reasonably according to their maturity time.
Light the coal balls in the bucket outside the house, put cold water in the pot, put the soaked ribs into the pot and blanch them.
When the water boils, use a spoon to skim off the blood foam floating on the ribs.
Add scallion segments and cooking wine to remove the fishy smell.
Then, take out the blanched ribs, wash them with clean water, and put them in a porcelain bowl.
Clean the iron pan, heat the pan with cold oil, add a handful of rock sugar, and stir-fry the sugar color.
Pour the ribs into the pot and stir-fry quickly with a spoon so that each piece of ribs is evenly coated with sugar color and the water vapor is fried out. Wait for the surface of the ribs to be golden and crispy. Add scallion segments, ginger slices, dried chili peppers, cinnamon, aniseed, light soy sauce for flavor and dark soy sauce for color. Stir-fry evenly. Finally, add the source of life, a spoonful of bean paste, and appropriate amount of salt. Cover and simmer on low heat for one hour.
Start anew.
Put the steamer on the stove, clean the fresh bighead carp, split it in half, make a cross-shaped cut on the fish face to make it more flavorful. Put it on a plate and set aside.
Crush a piece of old ginger, cut a handful of scallions, put them in a bowl, pour in an appropriate amount of cooking wine, grab it a few times with your hands to get the ginger and scallion juice out, then pour the ginger, scallion and cooking wine into the fish head, sprinkle some salt to make a bottom, add two spoons of light soy sauce, mix well with your hands, marinate it simply, and set aside.
Next comes the soul of cooking this dish – chopped pepper sauce.
Cut the pickled red pepper into sections and then chop into pieces.
Crush the prepared garlic into pieces and then mince it.
Next, prepare a few grains of fermented black beans, chop them into foam, and put them aside for later use.
Next step.
Heat oil in a pan.
First, put the chopped garlic into the hot oil and fry until slightly golden. Then add the chopped pepper and stir-fry quickly with a spoon to release the moisture. Pour in the fermented black beans and continue to stir-fry until fragrant. The last step is seasoning: add light soy sauce, oyster sauce, and chicken essence.
After frying, serve in a bowl.
Prepare a larger round plate and place two chopsticks on the bottom of the plate to allow the steam to fully contact the bottom layer, thereby shortening the steaming time.
Place the simply marinated fish on a plate, and finally spread the fried chopped pepper sauce evenly on it.
When the water boils, put the fish head in and steam over high heat.
The duration is between 13 and 15 minutes.
Today her fish head is not small, so it only needs to be steamed for 15 minutes.
"What are you doing? It smells so good!"
Zhou Xingze returned home an hour earlier at night just to help his wife.
Ruan Xiaotang was steaming the fish head and was sweating profusely from the heat.
He used the towel around his neck to wipe the sweat from his forehead and temples.
"It's just been put into the pot, and you can already smell it?"
"I could smell it from two miles away."
Ruan Xiaotang looked at him and smiled. He could smell it from two miles away. It must be a dog!
Zhou Xingze took off his military jacket and cap and hung them on the iron hook on the wall.
Holding a palm-leaf fan in hand and wearing a white cross-bar vest, he stood beside her and fanned himself.
The smell was so delicious that I couldn't help but ask, "What's in these two pots? They smell so good!"
Ruan Xiaotang raised her face proudly, pointed at the pot and said, "This is braised spareribs, and that is chopped pepper fish head."
Listen.
Zhou Xingze's eyes lit up. "Xiao Jian is from the south, and chopped pepper fish head is a dish from his hometown. My wife is thoughtful and deserves praise."
Being praised.
Ruan Xiaotang was very happy. She looked up with a smile, cupped her hands, and asked expectantly, "How do you want to reward me? Tell me, I want to hear it."
Zhou Xingze felt bad, so he squatted down, leaned close to her ear and whispered a few words.
Ruan Xiaotang's face suddenly changed, and her pretty little face turned as red as her bearded butt.
"Get lost! It's so indecent in broad daylight!"
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