Chapter 56
Radishes are cheap and in high yield in winter, so every winter every household in Bianjing City would prepare some radishes as seasonal vegetables.
But if you only eat two kinds of vegetables, radish and cabbage, you will inevitably get tired of them after a short time.
The people of Bian Jing were smart and ingenious. They always used radishes to make some delicious and convenient dishes, so pickled radishes, pickled radishes, and sour radishes were invented.
When necessary, take it out and stir-fry it with bacon, ginger, onion and garlic to entertain guests. It is also a must-have as the main dish during festivals.
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The dried radish for pickling should be cut into strips and then placed on the second-floor balcony to dry naturally. Only after the moisture is dried will the pickled radish be less likely to spoil.
However, cutting and washing radishes in the early stages is a bit troublesome.
Five thousand kilograms of radishes, two large carts, might not be enough to clean them all in the morning. Fortunately, there were many people in the store now, and Su Guoer breathed a sigh of relief.
Otherwise, it would take her forever to cut so many radishes?
There is strength in numbers. Su Guoer simply handed the task of cutting radish strips to the two apprentices, and practiced their knife skills at the same time. For apprentices, this is an indispensable step in a big restaurant.
How can you teach real skills right from the start? You have to work hard and gain the master's trust before the master can teach you the real skills.
However, Su Guoer is not such a stingy person. She must hand over the dishes. Except for those signature dishes, she can give them all without reservation.
But Su Guoer also had a condition, which was agreed upon when she recruited them. It was a one-month adjustment period. If they were willing to stay, they had to sign a document, and after they had learned their skills, they had to work in her shop for three years before leaving.
Su Guoer is not that stupid, lest she teach others and then create enemies for herself.
Su Guoer moved a few small stools into the yard. There were several large basins in the middle of the yard, filled with clean water, and a few piles of radishes on the side. Su Guoer chatted and laughed with them while washing radishes in the backyard.
As for the things in front, just leave them to Pang Ya and Lian Yuaner. Just call her when there are people around.
The four people washed the radishes very quickly and soon finished a basin. Two of them carried them to the kitchen and handed them to the two apprentices to cut. After cutting, Su Guoer took them to the second floor to dry.
Just spread it evenly in the basket.
The sun is shining brightly now, and it will take about seven days of drying to kill the moisture. Then we can make pickled radishes.
As for the time in between, Su Guoer plans to pickle some pickles first. The pickles pickled in the morning can be eaten in the afternoon. They are delicious and go well with rice. The preparation method is also much simpler than pickled radishes.
However, the vegetables needed are a bit too many. There are not only radishes, but also peanuts, cabbage stalks, lotus root cubes, cucumbers, bamboo shoots, etc. Of course, you can also choose the vegetables needed for pickles according to your personal taste and seasonal vegetables. It doesn’t matter.
Su Guoer simply chose these as her own pickled vegetables, and added some fried diced meat to make them look better.
After all, these pickles are meant to be sold for money.
Su Guoer first scooped out a bucket of shredded radish, sprinkled a few layers of coarse salt on it, and pressed a stone to squeeze out the water. When the water was squeezed out, it was almost time to make pickles.
It only takes about a quarter of an hour.
During this time, Su Guoer fried the peanuts, diced the cabbage shoots, and cooked the cucumbers in the same way as the radish strips, pressing out the moisture before finishing.
Finally, she put the chopped ingredients, fried peanuts, minced meat, etc. into a large wooden basin.
I also added some chopped garlic, and finally all that was missing was the sauce.
The key to making these pickles delicious lies in this unique sauce. This was a skill she had developed while in the Duke's Mansion. The small kitchen at the Duke's Mansion had a wide variety of ingredients, and she was close friends with the housekeeper, who often helped her cook for the servants, so she could freely use all the seasonings in the small kitchen.
After a while, she actually developed a delicious sauce. When she was in the mansion, everyone loved her pickles, which were unique to her.
They all praised her cooking skills and said she could be a cook outside...
The seasonings include appropriate amounts of white sugar, balsamic vinegar, old vinegar, Chenjiacun's special old-fashioned soy sauce, homemade ginger water, aniseed water, and finally a pot full of sesame oil.
After mixing, put it in a jar and seal it. It only needs to be marinated for half a day before eating.
A large amount of salt is also added in it, so it will not go bad even if stored for a few days, but it cannot be kept for too long. It is usually eaten as soon as it is made.
Now that Su Guoer has opened a shop, she prepares the pickled food for about five days at a time and sells it slowly. In the summer, the storage time needs to be shortened to about three days.
Let’s see. If these pickles are popular, she can make them every day. If not, she can just treat them as a complimentary side dish.
Su Guoer thought so. Turning around, she saw two apprentices still cutting radish strips. Su Guoer asked them to take a break and began to teach them how to make their first dish.
The cold dish was made from a hodgepodge of various ingredients. Of course, it didn’t matter if it wasn’t tasty. Su Guoer had originally planned to eat it as lunch.
By the way, you don’t have to cook at noon.
What's the best dish to go with salad?
Su Guoer replied: The steamed buns must be white and soft, and it will be amazing when paired with this cold dish!
Or you can put it directly in the steamed bun, let the soup of the cold dish soak the whole bun, and take a bite, and the white steamed bun will become delicious.
They ate whatever they had on hand. Su Guoer first cut some vegetables and blanched them, and also added diced bamboo shoots, shredded radish, shredded cucumber, cabbage leaves, etc., and added coriander, chopped green onions, soy sauce, sesame oil, salt and a little vinegar.
This salad is done.
If conditions permit, you can add some white sugar, but sugar is also a precious thing in Bianjing City. It is usually used when cooking meat dishes. It is too expensive to add sugar to cold dishes and it is not cost-effective.
It's a very simple dish, but it's also very challenging.
Because this requires the other party to strictly control the amount of each seasoning, otherwise it will not be possible to restore the original taste of Su Guoer.
Su Guoer had tried this before, and no matter how hard she tried, she couldn't replicate the flavor of her father's dishes. This puzzled her for a while, but she eventually stopped thinking about it.
Watching them mix the vegetables, she tasted a bite, gave a few instructions, and then the steamed buns were ready.
So a few people sat at the table and started eating, which was a large bowl of cold vegetables and braised meat.
Eating meat gave her the strength to work, and Su Guoer had never been stingy with even a little bit of food. As for the braised meat, it was something from her own shop, nothing fancy, so she could eat as much as she wanted.
While she was eating, someone came to buy her braised meat before lunch time.
They asked for twenty kilograms at once, and Su Guoer asked Yunniang to get it for them.
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