During the pickling process, the herbal aroma of wood ash blends with salt to create a unique flavor that permeates the egg white and yolk. Cooking porridge allows the ammonia to evaporate, and the pungent flavors of salt and ginger further enhance the unique flavor of the preserved egg.
Su Qingluan smiled and said, "Actually, although the smell of preserved eggs is pungent, it can be completely neutralized by dipping them in vinegar. But since you are not used to the taste of preserved eggs, the taste of this preserved egg and lean meat porridge is not as obvious, so you should be able to accept it more easily."
"Preserved egg and lean pork congee?" Yang was startled, then she remembered the pork tenderloin that Su Qingluan had asked her to buy. She couldn't help but exclaim in admiration, "The shredded pork tenderloin here is so smooth and tender, not at all dry!"
Su Qingluan smiled and said, "As long as mother likes it."
While this shredded pork may not look impressive, Su Qingluan put a lot of effort into it. Preserved eggs and ginger can be cooked in a clay pot with rice porridge, but this is absolutely not the case with shredded pork tenderloin. Instead, the pork should be added right before the preserved egg and lean meat porridge is served, allowing it to simmer and season with the remaining heat to ensure the tenderloin's smoothness and texture.
This preserved egg and lean meat porridge has a thick and delicate texture. Due to the addition of preserved eggs, it exudes a salty and fragrant flavor different from ordinary salt porridge. Coupled with the unique chewy texture of the preserved egg white, the taste of the porridge is richer and more varied.
At least the two little guys, Su Xuanhe and Su Xueyan, since they found that preserved eggs are not smelly and are very chewy, they seem to have discovered a new world. They are keen on the game of "biting the egg white of preserved eggs with teeth" and have been enjoying it for a long time.
"How bizarre!" Yang exclaimed, gazing at the dark, yet somewhat transparent, preserved egg in the spoon. "Originally, it was a stinking delicacy, but after cooking it like this, it actually became so delicious!"
Su Qingluan laughed and said, "Actually, this kind of food that 'smells bad but tastes good' is available everywhere, such as stinky tofu, stinky mandarin fish, snail noodles, sour bamboo shoots, etc..."
Yang turned around in surprise and said, "Daya, how come I've never heard of any of these foods? Where on earth did you see so many of them?"
Su Guangfu also raised his head and looked at her.
Su Qingluan was stunned: Oops, she blurted it out without thinking! God knows how she is going to explain these ingredients that were never heard of in this era, but are now common in snack stalls!
After a long pause, she suddenly had an idea: "Mu Xing...Mr. Mu!" Seeing her parents and younger siblings all looking at her, Su Qingluan began to expound on the topic. "He has all kinds of books there, from classics and history books to vernacular novels and travelogues! I've also seen them in a book..."
"What? So you heard it from Mr. Mu." Su Xuanhe no longer had any doubts about the origin of the food that "smells good but tastes bad." "Since it's from Mr. Mu's family, then my sister shouldn't have made it randomly. It shouldn't be a problem for me to eat it."
Su Qingluan: “…?” It’s not that what you said is dangerous, little brother. What do you mean by “it should be fine after eating”? !
What made her feel helpless to complain was that even her own parents had an expression of "I feel relieved" when they heard that this "weird" ingredient was from Mu Xingzhi's book!
Su Qingluan was simply too tired to complain.
Inwardly scorning her family for their blind worship, Su Qingluan continued, "There are actually many delicious ways to prepare century eggs—for example, adding them to meat fillings can enhance the flavor and texture."
"Meat filling?" Yang was stunned. "In that case, how about using this preserved egg to make some buns or something someday?" Since the preserved egg, which she had previously avoided, could be eaten and tasted so good, Yang was naturally very happy.
Su Qingluan shook her head. "The dough for making steamed buns needs to be fermented. The weather at home is so cold right now that we need to wear cotton-padded clothes. Even during the day, it's a bit chilly. It's not that easy to ferment the dough."
Of course, if the fire is on in the kitchen, it is not impossible to put the basin next to the stove to keep warm and let the dough rise, but there are too many uncontrollable factors in this method, and Su Qingluan has no intention of steaming buns.
"How about making some clear soup wontons?" Su Qingluan suggested.
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