The Zhang family elders have had a tough life; they've always taken good care of the original owner's family. Helping them in any way we can is good enough.
Everyone ate their fill today, and they have even more energy to work now.
Grandma Liu said, "Being able to eat delicious food every day gives me more motivation to work."
“Yes, the motivation for making money is to live a comfortable life.” Liu Yuanyuan agreed wholeheartedly.
Pei Yuezhi, who was picking chives, looked at the few people crowded in the small kitchen.
Grandma Liu was chopping meat, Liu Yuanyuan was mixing dough, and the three children were all working, but everyone had a smile on their face.
Especially the three children, the most obvious being Fan Chao and Fan Mu. When I first saw them after transmigrating, I thought, these kids are good-looking, but why are they so thin, their complexion is not good, and their hair is a bit yellow and dry.
Now, both children look a bit plumper and have better complexions, especially Fan Chao, who seems to have grown taller. Li Nian'an, whose family was relatively well-off, didn't look particularly haggard when we first met, but she's also more cheerful now.
She used to be a bit reserved, but now she's more lively and not as shy about eating as she was when she first arrived.
The first time I met this child, I knew he was a good kid. He poured me tea and, thoughtfully, poured Fan Mu plain water, worried that the child might not like it. He was quite considerate.
These three children are all very good. They are obedient and considerate of adults. They have changed the minds of both myself, who initially disliked children, and Liu Yuanyuan, who disliked children very much.
If all children were like this, that would be wonderful.
Many hands make light work. They chatted and worked at the same time, and soon they had prepared the ingredients for eighty meat pies, forty steamed buns, and forty chive and egg pies.
It was Granny Liu who insisted that she hadn't done much work in the past few days, and that today's wages were already included in the fifty coins. She said she would start calculating the wages tomorrow. Pei Yuezhi had to slip her another ten coins, and she couldn't refuse until she accepted them.
Pei Yuezhi did a mental calculation: if these were the same goods for the next two days, she would earn over four hundred each day, soon breaking the two taels of silver mark.
There's no time limit for this task, but we've almost run out of several of the seasoning gift packs, so we need to hurry.
............
The second day of setting up the stall went smoothly again, but there were more and more imitators in the neighborhood. Even the chive and egg pancakes that were newly introduced yesterday were being copied today.
Chive and egg pancakes are relatively easy to make because they don't require many seasonings. So as long as the dough is made well, even those who try to imitate them shouldn't do too badly.
"What kind of pancake is this? The crust is so thick, and there's hardly any egg inside. The pancakes from the stall across the street are much more substantial than yours."
"Yeah, I knew I shouldn't have bought your two-cent pancakes. The chives weren't even washed properly."
"There were eggshells in what I ate!"
"Their meat pie was even worse! And there wasn't much meat at all, it was just spread on. What is this?!"
It seems that these imitators, even if not because of their taste, will be disliked because of their portion sizes.
Actually, my price isn't low. Even though others don't buy from the mall, they still make a profit. Merchants always want to maximize profits, and they'd rather earn nearly half the money than not earn enough.
This led to the scene where several imitators made mistakes because of the small portions—either less meat or less eggs. One even went further, making not only less filling but also a smaller pancake.
There were some initial concerns that someone might be able to perfectly imitate these foods, but it seems that not only the taste, but other merchants without access to the system's in-game store are also unwilling to make this "loss-making deal".
Relieved, Pei Yuezhi's mind was now filled with nothing but the mission and what to eat today.
The three greatest questions humanity has: What to eat for breakfast? What to eat for lunch? What to eat for dinner?
Fortunately, I ate a little late in the morning, and I didn't have time to eat lunch because I had to sell things. I could just have another meal in the afternoon, otherwise I would have a real headache every day.
Pei Yuezhi is also quite a glutton and doesn't like to eat just anything, so deciding what to eat is a real struggle!
"Yueyue, we've been eating noodles a lot lately, let's have rice today," Liu Yuanyuan suggested.
"Okay, how about we make some meat?" I've eaten noodles so many times that I'm craving rice, and I just happened to have bought some.
Upon hearing that they were going to eat meat, Liu Yuanyuan happily hooked her arm around Pei Yuezhi's: "Let's eat meat!"
After returning home, Pei Yuezhi rested for a while before cooking, which she liked. Today she was having rice, so she started cooking the rice and then took out two pounds of pork tenderloin from her space.
The pork belly from the last batch of meat we bought has all been used up, and we've already eaten the ribs and pork hock. The only thing left to eat is this tenderloin.
Today I'll make braised pork chops with scallions. It's rich and flavorful, and the pork tenderloin will be very tender if cooked properly.
First, cut the pork tenderloin into thick slices. Then, use the back of a knife to pound it back and forth, horizontally and vertically, to break down the fibers and make it tender. Pound both sides until it reaches about 1.5 times its original size.
Pei Yuezhi cut off the sinewy parts, otherwise they would all clump together and become uneven when frying them in oil.
We took photos together with Liu Yuanyuan, and we finished quickly. We can add some seasonings to the meat to marinate it.
Add a little five-spice powder and white pepper, appropriate amount of salt, light soy sauce, then crack in an egg, mix well, and then add more starch, either corn or potato starch.
After mixing well again, add a spoonful of oil and continue mixing for a while. This oil is soybean oil from the seasoning gift pack. It's a very small bottle, so I haven't used it before because vegetable oil in the store is quite expensive. This new task allows me to make the seasoning gift pack permanent, so I feel more comfortable using it.
Then you can marinate it for at least fifteen minutes.
While the meat was marinating, Pei Yuezhi also prepared some other dishes. She bought a pound of tofu from the mall and planned to make a braised tofu with scallions to go with rice.
Today I'm going to have a showdown with scallions.
This dish is quick to prepare. The key is to make a sauce: two tablespoons of light soy sauce, half a tablespoon of dark soy sauce, one tablespoon of oyster sauce, a pinch of sugar, a little thirteen-spice powder and pepper, a pinch of chicken bouillon, salt to taste, and then about half a bowl of water.
In a separate bowl, prepare a cornstarch slurry; this will thicken the sauce slightly.
Slice some scallions diagonally, and then you can start frying the tofu.
After the oil is hot, break the tofu into pieces one by one. The broken pieces of tofu should be uneven and irregular, so that they can absorb the flavor better.
Fry the tofu for a little longer until each side is golden brown. When it's almost done, add the scallions and stir-fry until fragrant. Then, pour the sauce from the bowl along the edge of the pan.
Simmer for a while to enhance the flavor, then drizzle in cornstarch slurry, stir-fry evenly, and it's ready to serve.
It's so fresh and fragrant, even better than meat.
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