Previously, they were worried that it would be even more tiring, but Pei Yuezhi promised to hire people to help, so now they were only happy and no longer worried about things like before.
"Mother, you said before that after you opened a big shop, you would have Grandpa and Uncle come over, and Mu'er will be able to see them soon!"
Pei's father always doted on Pei Yuezhi's two children, especially the younger one, Fan Mu.
So Fan Mu has been looking forward to what was said last time.
Fan Chao also leaned closer to Pei Yuezhi and asked her, "Mother, what should we do about Grandpa and Uncle's rooms? Should I share a room with Uncle?"
It turns out they were worried about the room. Pei Yuezhi was also a little worried and was thinking about renting a small house for the father and son separately. Now that the shop comes with a room, it perfectly solves the problem.
Upon hearing this question, Liang Zhenzhen, who was standing nearby, quickly offered to sleep in the woodshed, anywhere that could provide shelter from the wind and rain.
“When I was at my second uncle’s house, their woodshed was dilapidated, drafty and leaky. Our woodshed is much better and very tidy.”
Pei Yuezhi reassured her, "I have a room in my newly rented shop, so my brother can stay there. You can stay here without worry."
Upon hearing this, Fan Mu said, "That's great, now everyone has a room to sleep in."
Liang Zhenzhen still had some concerns: "Aunt Pei, why don't I go and stay at the shop, and you can all live together as a family?"
“Anyone can go to the shop, but I’m worried that you, a little girl, will be scared living there alone,” Pei Yuezhi said.
There is another reason, which is that Liang Zhenzhen's family background has not yet been verified.
Pei Yuezhi was a little worried. After all, it was her own shop, and there were many things that were different from other places. People living there should choose carefully.
But Pei Yunzhi is different. He is not only the original owner's younger brother, but also doesn't know much about kitchen matters. Most importantly, he is a trustworthy person.
"Let's agree on this for now, and we can discuss the rest later." Pei Yuezhi made the arrangements accordingly.
There was nothing else, so everyone went back to their rooms first, even though it was still a bit hot outside.
Pei Yuezhi also returned to her room. Liu Yuanyuan was resting in her room. Since Grandma Liu was not home and Li Nian'an was here, she did not go back. While she was talking to the children, she slipped directly into her room.
"Have you finished talking? What should we eat tonight? Is the kiln almost ready?"
"Let's wait a little longer. Even though it's covered up after the rain, let's leave it for a couple more days," Pei Yuezhi said.
Liu Yuanyuan cried out in agony, looking up at the sky, "When will I be able to eat grilled food again! It hurts! It hurts so much!"
I'll make you a roast chicken tomorrow.
"It doesn't hurt anymore." Liu Yuanyuan jumped up, looking at Pei Yuezhi with a grin. "How did you do it?"
Pei Yuezhi shook her head helplessly: "The kiln will take a few more days to prepare. I'll make beggar's chicken for you tomorrow."
"Beggar's chicken?" Liu Yuanyuan thought for a moment, "I don't think I've ever had it before."
"Actually, I've never done it before. I've always wanted to try it since I was a child, but I never had the opportunity. I can't guarantee that I can do it well."
Pei Yuezhi first gave her a heads-up.
Liu Yuanyuan waved her hand dismissively: "You're the kind of person who loves to study things. Even if you've never done it before, you won't do it badly. I'm very confident in you."
"Beggar's chicken needs to be marinated for a while in advance. We can't have it today. What do you want to eat tonight?" Pei Yuezhi asked her.
"I want to eat the stewed meat we used to have in my hometown when I was a child, the kind that's boiled in water."
Liu Yuanyuan reminisced about the taste of her childhood.
Pei Yuezhi thought for a moment: "How about the Northeastern version of garlic pork belly?"
"Yes, yes, that's it."
"Okay, then I'll make two other dishes."
Liu Yuanyuan said happily, "I'll help you! What are you doing?"
"Fish-flavored eggplant fritters, Mapo tofu, stewed eggplant, potatoes, and green peppers? I'm having trouble thinking of what to make."
Pei Yuezhi steamed the rice, then selected two slightly lean pork belly pieces, singed the skin until it was black, soaked it in water, and then handed it to Liu Yuanyuan to scrape it with a knife.
After processing, blanch the meat in boiling water. Once the water boils, remove the meat and rinse it thoroughly with clean water.
Prepare another pot of water, add bay leaves, Sichuan peppercorns, star anise, ginger slices and scallion segments, and a little salt. You don't need too many seasonings, so as not to cover up the meat flavor and to preserve the meat's aroma to the greatest extent.
After the water boils, simmer over low heat for at least an hour.
While we're at it, let's chop some minced meat and get ready to make fish-flavored eggplant fritters.
Mince the pork and add minced ginger, minced scallions, white pepper powder, light soy sauce, oyster sauce, MSG and salt. Mix until the mixture clumps together and set aside.
Next, prepare another paste.
Mix all-purpose flour and cornstarch in a 2:1 ratio, add some baking powder and salt, then add water and stir to make a slightly thin paste. Add some oil and stir until you can't see any oil.
Chop some ginger into thin strips, garlic into slices, chopped green onions, and some chopped green peppers.
After everything was ready, Pei Yuezhi then prepared the fish-fragrant sauce.
Mix together sugar, cornstarch, aged vinegar, light soy sauce, oyster sauce, and a little water.
Find another long eggplant, one that's straight.
Cut it two-thirds of the way down, then cut it into sections. This creates a small pocket-like structure that can be used to hold minced meat.
Stuff the eggplant with minced meat, but be sure to use the right amount, not too much.
Once the eggplants were stuffed with meat filling, Pei Yuezhi started heating the oil to fry the eggplant fritters.
First, coat the eggplant slices with batter. When the oil is hot enough to be dripped into the pan, it will quickly rise to the surface, indicating that the oil is at the right temperature.
Fry the eggplant until golden brown, then remove it from the oil.
After scooping them all out, use a slotted spoon to remove the batter residue from the pot, then raise the oil temperature and fry them again.
Fry for another ten seconds or so until the color deepens, then you can take it out.
The remaining steps are quick, so let's make the other dishes first, so we don't have to make the fish-flavored eggplant fritters first, as they will get soft if left for too long.
It tastes pretty good as it is now, but stir-frying it a bit more would make it even better with rice.
Now let's start making a stew-like dish of Three Treasures of the Earth.
Pei Yuezhi took the three ingredients for making Di San Xian: eggplant, pepper, and potato. This version doesn't require deep-frying, making it easier to make.
Break the eggplant and peppers into chunks, break the potatoes into chunks as well, and then chop the garlic and scallions.
Heat oil in a wok, then add a little lard, followed by scallions, garlic, and thirteen-spice powder to sauté until fragrant.
Add sugar, soybean paste, and chili powder, and stir-fry the sauce over low heat until fragrant. Add some light soy sauce and dark soy sauce.
After simmering until fragrant again, add all the vegetables, stir-fry evenly, add water and oyster sauce, bring to a boil, then simmer over low heat for about 20 to 30 minutes.
Then I'll make Mapo Tofu.
Cooking was a busy day!
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