Chapter 34 Fermented Pork
At this point, the tofu is almost fully formed.
Jiang Zhi glanced at the clock hanging outside and then calculated the time it took to make the tofu, so she knew roughly when the tofu would be ready.
When it was almost time to prepare, Jiang Zhi took the opportunity to prepare all the main ingredients and side dishes for her next dish, "braised chicken giblets." She then put the chicken giblets in a pot with soy sauce and simmered them over low heat. For a moment, she found herself with nothing to do.
After thinking about it, she decided to check on the two children's homework.
When she heard the two children reciting their lessons in a clear and melodious voice, she, who was standing outside the window, shuddered and her eyelashes trembled slightly.
In that instant, she seemed to return to the modern society she had missed so much during this time, and saw herself standing among her best friends, skipping class to go out and play, and hearing the sound of reading aloud from the middle school next door.
Deep down, without even realizing it, she still harbored a faint longing for everything from the modern world...
*
A gust of cold wind blew by, pulling Jiang Zhi out of her sudden melancholy. She took a shallow breath, and her eyes sharpened again.
Anyway, now that I've transmigrated here, I should at least try to live a better life!
Suddenly, she felt she smell something near her nose, like the scent of wine.
She suddenly remembered the dishes that Yan Mo had volunteered to prepare.
So he walked over there.
*
The dishes that Yan Mo ordered were "pickled pork", "fried pickled fish", and "stir-fried chicken giblets". She also said that she would make some stuffed steamed buns, which are what we now call baozi.
After a little thought, Jiang Zhi understood the purpose behind the tasks assigned to her.
Yan Mocha could probably tell from her words that her new boss was very good at making all kinds of innovative dishes and was very good at creating new ones.
However, when it comes to making traditional dishes, Jiang Zhi might be at a loss.
However, although Jiang Zhi guessed Yan Mo's thoughts, even she did not expect that Yan Mo had already resolved the issue in his mind. After all, her boss was also alone and looked like he had no family or plans to marry out, so naturally no one had taught him how to cook a big dish.
Since she's an employee, it's her duty to share the burden with her boss.
However, even though she thought this way, Yan Mo didn't voice her thoughts. She simply took on the more traditional main dishes when the boss was assigning the menu.
This "pickled pork" is one of the most time-consuming traditional dishes.
So, after Jiang Zhi finished writing the menu, Yan Mo rushed home and started cooking.
*
Jiang Zhi arrived just as Yan Mo was at his busiest.
The dish of fermented pork with rice wine has a strange taste, but it is actually extremely addictive.
The reason why Jiang Zhi was completely unfamiliar with this dish was that it had been lost during the war years due to its complicated steps.
However, in this dynasty, this dish was still a delicacy that could be enjoyed in ordinary restaurants for a hefty sum.
When Jiang Zhi peeked out of the window, Yan Mo had already cooked the pork.
Unlike the pork that Jiang Zhi had processed beforehand, this piece of meat, though from the hind leg and slightly better than other parts, wasn't much better. The whole room was filled with the unpleasant smell of pork that came from not being castrated.
At that moment, Jiang Zhi really wanted to run away.
However, at this very moment, Yan Mo, who was closest to the source of pollution, calmly and evenly coated both sides of the meat with a layer of salt.
Next, she found a piece of cloth and wrapped the meat tightly. Then, she took a large stone slab that was about the same size as the meat and placed the meat and the stone slab together in the prepared wine lees basin. After pressing for an hour or two, the meat would be extremely flavorful.
Jiang Zhi, who had been hiding outside, no longer cared about the slightly fishy smell inside. She hadn't studied how to make this kind of fermented meat dish before, and now she curiously climbed in through the window, tilting her head to observe Yan Mo's actions.
Yan Mo simply tilted her head slightly and smiled gently at the woman standing to the side, then went to use the remaining fermented rice wine to prepare the next dish—"fried fish with fermented rice wine".
...
*
When Jiang Zhi returned to her kitchen, she extinguished the flame of the braised chicken giblets, letting the aroma dissipate, while pondering the method she had just learned.
This method of marinating meat with fermented rice wine is indeed a great one! It removes the fishy smell, enhances the freshness, and gives it a unique flavor. She should definitely research how to make it this way in the future!
When she finally snapped out of her reverie, she immediately noticed the chicken giblets that had cooled down. She then scooped them out of the broth and cut them into pieces.
Clearly, the small pile of chicken giblets had been braised to a dark color after this process, and you could smell the aroma of the sauce and Sichuan peppercorns on top of it.
Jiang Zhi then fiddled with something on top of the giblets, and a layer of her secret sauce immediately covered them. She then tossed them around a couple more times, and instantly, a fragrant aroma filled the air.
While cutting the food, Jiang Zhi didn't forget the pot of braising liquid. She thought for a moment and then rummaged through the vegetable basket that Yan Mo had brought back earlier, and pulled out a piece of bean curd skin.
Indeed, bean curd sheets were on Jiang Zhi's purchase list just now.
Unfortunately, although Jiang Zhi made some tofu herself, there was still a lot of work to be done to turn it into bean curd sheets.
Jiang Zhi felt that she couldn't possibly make it by noon today, so she simply bought one, since it wasn't expensive anyway.
Then I rinsed the surface with running water to make sure it was clean, and then put it directly into the braising liquid. I turned up the heat a little and continued to simmer it slowly.
The braising process doesn't require too much effort, so Jiang Zhi went to check on the lamb trotters simmering in the clay pot over there. After confirming that she didn't need to watch over either of them for a while, she simply went to prepare the next dish—"tofu soup".
*
As its name suggests, the tofu soup is a soup made primarily with tofu.
Just like the braised tofu that Jiang Zhi had sat on earlier, this is a dish that can be served at state banquets or in ordinary households.
Jiang Zhi didn't intend for this dish to be served at a state banquet, but it was still slightly more upscale than ordinary home cooking.
She deftly sliced the tofu into thin slices, then lightly sprinkled a layer of starch on top. After making sure it was fully coated, she took out some minced meat from the side, added soy sauce directly to the pan, stir-fried it until fragrant, and then quickly served it.
Using the residual heat of the pot, I added some lard and then fried the sliced and flour-coated tofu directly in the pot!
When the sizzling sound gradually subsided, Jiang Zhi rekindled the fire under the stove and gently flipped the tofu slices over.
Sure enough, a beautiful crispy crust was easily achieved.
Once both sides had developed a slightly golden-brown crust, Jiang Zhi added the previously stir-fried minced meat and sauce, then covered the pot and simmered it over high heat.
Then I washed the cabbage in the middle of the cold dish "mixed cabbage" that I was preparing, and picked out the green worms hidden in the cabbage. The tofu soup was almost ready.
As soon as the lid was opened, a light, white steam filled Jiang Zhi's face.
Anyone who has ever cooked in a kitchen knows that to make something fragrant, besides the irresistible aroma of stewed or grilled meat, the fat released when heated to a high temperature, another thing that can instantly warm you is the aroma of bean products.
The tofu, scalded by the high temperature, released a rich and mellow aroma of soybeans, mingled with the slightly charred fragrance of the outer skin and the savory aroma of meat, all rushing straight into Jiang Zhi's nostrils, making her—
I sneezed suddenly!
*
Jiang Zhi sniffed, then rinsed her hands with water before bringing out the tofu soup.
On the other side, the lamb trotters were finally stewed. As soon as the lid was lifted, the whole house was filled with the light yet flavorful aroma of lamb, which for a moment rivaled the tofu soup on the other side.
Of course, in the end, the tofu soup lost. The reason was simple: the lamb trotters were still in the process of reducing the sauce, while the heat underneath was still high.
By this time, the braised tofu over there was almost ready. Jiang Zhi finished serving this batch and then ran over there, keeping herself extremely busy.
*
After finishing the two dishes, Jiang Zhi remembered something she had forgotten.
I forgot to cook!
Although Yan Mo would make a plate of stuffed steamed buns, which are the kind of buns that Jiang Zhi is familiar with, how could these snacks be served without rice?
So Jiang Zhi simply cooked three pots at the same time: one pot of rice, one pot of stir-fried cucumber, and one pot of mixed vegetable soup.
Although she was extremely busy, Jiang Zhi had a smile on her face.
If someone were watching, they would probably think that she had a kind of "you are not a fish, how can you know the joy of a fish" kind of beauty at this moment!
*
Rice and stir-fried cucumber go without saying; these are the most common home-style dishes.
Only the "mixed vegetable soup" was something Jiang Zhi figured out after she had been in contact with Pei You and Gu for the past few days since she came here, and after constantly studying the dishes of this era.
Although she wasn't sure if anyone had ever made a similar dish, she still forced a name for it—
It's called "mixed vegetable soup".
Jiang Zhi first put a large bone that she had bought earlier into the pot.
These big bones are highly sought-after items at butcher shops. Ordinary people like to treat themselves to these cheap but meaty bones, and Jiang Zhi had to go very early in the morning to snatch one from the elderly women and men.
Jiang Zhi didn't buy this bone for the small amount of meat on it; she valued its ability to make soup.
Jiang Zhi added a little salt and enough water, and just like that, she naturally made a pot of milky white pork bone soup.
Only then did she put in the real main ingredients: sliced mushrooms, cabbage stalks cut into finger-width pieces, diced tofu, and sweet potato vermicelli.
Once the soup boiled, the pork bones were scooped out. Jiang Zhi smelled the aroma and smiled with satisfaction.
As expected of her own creation, it's sweet and delicious!
*
After the cucumbers were stir-fried, Jiang Zhi used the same pot to add enough water to steam the radishes that had been carved into flowers. She steamed a total of ten radish flowers, and then Jiang Zhi coated them with a thin layer of honey water.
This is a health regimen that Jiang Zhi brought from her previous life: steamed radish with honey, delicious and nutritious!
*
After the last dish was finished, the children also finished their homework. The two of them ran out and helped Jiang Zhi bring out all the dishes.
At that moment, Yan Mo seemed to understand as well, and brought out the dishes at the same time.
The two people laughed at each other, and the two children next to them, though not understanding why, also giggled.
The dishes are all served now, and we're just waiting for the guests!
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A note from the author: The temperature in my province has dropped significantly these past two days! I've caught a low-grade fever and cold that lasted for three days, so I'm a little late. Sending a flying kiss to all my little ones!
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