Chapter 123: Only those who can eat and cook can be considered as real foodies
Qingzhi took out the pickled mustard greens that she had prepared some time ago and said, "County Lady, are we going to use the pickled mustard greens to make a meal today?"
The pickled mustard greens were made by Shen Huazheng and the cooks some time ago, and Qingzhi also participated in the preparation.
The pickled plums made after three steamings and three dryings smell extremely fragrant.
If the county lady cooked it into a dish, the taste would be so tempting.
Chen Huazheng looked at the pork belly in the kitchen and said, "I'm going to make pork with preserved vegetables today."
Speaking of braised pork, there are many types, including preserved vegetable braised pork, taro braised pork, day lily braised pork, dried bean braised pork...
But Shen Huazheng’s favorite is braised pork with preserved vegetables.
Pork belly and pickled mustard greens are like a perfect combination that complement each other in every way.
It can be regarded as the best in the "braised pork family".
The braised pork with pickled mustard greens is so delicious that it is no exaggeration to say it is delicious.
Just thinking about the taste makes me drool.
When she was a child, every time her grandmother made pork with preserved vegetables, Shen Huazheng would obediently finish a whole bowl of rice.
*
Shen Huazheng asked someone to wash the pickled mustard greens, put them in a clean basin, and soak them in clean water.
Then put the processed pork belly, ginger and cooking wine into the pot and cook them. After about an incense stick of time, the pork belly was taken out.
Chen Huazheng used a skewer to poke some small holes in the skin of the pork belly, wiped off the grease that came out, and then smeared it with the dark soy sauce, brown sugar, and a little white wine that she had prepared in advance.
After marinating, you can put it in the pan.
Chen Huazheng picked up the pork belly with long chopsticks, placed the skin side down, and fried it in the oil pan.
The moment the pork belly was immersed in the oil pan, Qingzhi, who had been waiting on the side, covered the pan tightly with the lid.
Hearing the "crackling" sound coming out of the pot, everyone in the kitchen was a little scared. What on earth was the county lady cooking?
If you don’t know, you might think the county lady put firecrackers into the pot. Why does it sound like it’s going to explode?
Qingzhi and Qingtang were fine, after all, it made just as much noise the last time they made popcorn.
While this was going on, Chen Huazheng had someone cut the soaked pickled mustard greens into small pieces. In another pot, she squeezed out the water from the pickled mustard greens, poured the oil and other ingredients into the pot and stir-fried them until fragrant.
Place the fried pickled mustard greens on top of the sliced pork belly and put them into the steamer together.
After steaming is completed, neatly turn the large porcelain bowl containing preserved vegetables and pork belly upside down on the plate, and the dish of preserved vegetables and pork belly is ready.
…
The skin of the freshly-cooked pork with preserved vegetables is shiny red, the soup is thick and delicious, and the aroma is alluring.
As soon as the food was served, Zhou's attention was drawn to it.
After a long period of steaming, the fat in the fat slowly melts and seeps into the pickled vegetables.
The originally dry preserved vegetables became extremely fragrant after being coated with lard.
At the same time, the unique aroma of pickled mustard greens also permeates into the pork meat. The two aromas are intertwined together, making people salivate.
The pork belly is fat and lean, and because it is fried, the skin has tiger-skin wrinkles and an attractive color.
The pickled mustard greens underneath are shiny and oily, making your mouth water just by looking at them.
Seeing Zhou's eyes light up, Chen Huazheng picked up a piece of braised pork for her with a serving chopstick, "Mom, this is the braised pork with preserved vegetables that I made. Please try it and see how it tastes."
"Okay, you eat too."
Zhou smiled and picked up the pork from the bowl and put it into her mouth.
The pork belly is well-balanced, soft, glutinous and sweet.
The tiger-skin-like skin has a gelatinous texture and is chewy and sticky.
The fat in the fat has seeped out, leaving only a soft and tender texture that melts in your mouth and does not feel greasy at all.
The lean meat is sweet, fragrant and mellow, lean but not dry.
Chewing it carefully, the rich aroma of meat penetrates between your lips and teeth, and there is also a fresh fragrance of preserved vegetables. It is really delicious.
After swallowing the braised pork, Zhou picked up a piece of preserved vegetables with chopsticks and put it into her mouth.
The preserved vegetables are moisturized by oil and water, not dry or arid, with a sweet taste from the salty taste, and a sour and fragrant taste.
Chew it carefully, and the fragrance of the preserved vegetables will return, blending with the mellow flavor of the pork.
The two complement each other.
Chen Huazheng also happily tasted her own cooking. She swallowed the braised pork, picked up some preserved vegetables with chopsticks and put them into her mouth.
This black, inconspicuous-looking pickled mustard greens is actually the soul of this dish, Braised Pork with Preserved Vegetables.
The pickled mustard greens have the right salty and sour taste, with a hint of barely noticeable sweetness. Mixed with the gravy from the steamed braised pork, every bite is filled with rich fragrance.
Especially when mixed with rice, it is super delicious! !
In addition to braised pork with preserved vegetables for lunch, Chen Huazheng also made a dish of taro stuffed tofu, which is also a Hakka dish.
Chen Huazheng really likes the feeling of cooking and eating by herself. Being able to eat and cook makes her a real foodie.
Zhou ate two pieces of braised pork with preserved vegetables and drank a few sips of soup before looking at the other dishes on the table.
The lunch was very rich, with meat, vegetables and soup.
But apart from preserved vegetable braised pork, only one other dish, stuffed tofu with taro paste, was made by Shen Huazheng, which is also a Hakka dish.
Taro stuffed tofu is a dish made by hollowing out the middle of fried tofu, using taro as the main filling, and then adding various auxiliary ingredients such as dried shrimp, mushrooms, bacon, etc., and stuffing it into the fried tofu.
The steaming fried tofu is golden and shiny, wrapped in transparent sauce, with full fillings, and looks very tempting.
Zhou picked up one, took a light bite, and then was stunned.
When she heard Shen Huazheng say that the dish was called taro paste stuffed tofu, she thought that the filling was only taro paste.
Who knew that in addition to taro paste, there were also small shrimps, bacon pieces, and mushrooms...
A small piece of stuffed tofu can actually hold so many ingredients.
The outer layer of fried tofu is full of fragrance, smooth and delicious.
The taro paste inside is delicate, dense, soft and smooth.
The two blend together in an incredibly harmonious way.
Add the rest of the ingredients and chew it, and you will feel the mouth is full of fragrance, smoothness and softness.
The fragrance lingers on your teeth and cheeks after eating, leaving you with an endless aftertaste.
The mother and daughter took a bite of the vegetable and a bite of rice, eating very contentedly and unconsciously let out a comfortable sigh.
It’s so delicious and goes really well with rice.
Well, I can have another bowl of rice today!
While drinking the soup, Shen Huazheng looked up at Zhou: "Mother, I also prepared a sweet soup today, which is perfect for after dinner."
Zhou: “What is it?”
Shen Huazheng smiled and said, “You’ll know in a moment.”
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