Chapter 119 Pig Intestine
When she mentioned this, she couldn't help but raise her lips with pride: "You should still remember those beautiful accessories I made for my sister-in-law and her family not long ago, right? This time, a few buyers took a fancy to some of the sketches and bought them!"
"I see. If you think I, your third brother, have this talent, you might as well consider recommending it to me! But there is one thing you need to pay attention to: this matter can only be known among our family members, and must not be leaked to others!"
Hearing this, he nodded to show his understanding and made suggestions.
However, before she fully achieved her goal, she decided not to take the initiative to reveal this way of making money to others.
Zhao Yunbai shook his head and said, "Drawing a design is not as simple as you think. If you want to complete such a job, you not only need to have a strong interest in this field, but also need to have certain professional knowledge and practical experience. If you ask me to draw a design, I'm afraid I don't even know the basic materials used to make jewelry."
But when Zhao Yunbai learned that Zhao Chunhua had found an effective way to make money, he felt very happy and proud of her.
At the same time, he made a decision not to put money into his sister's hand as usual today.
Since it was the sister who treated her brother to a delicious pig's trotter feast through her own labor, this feeling made him feel very gratified and satisfied.
"I have already told you my methods. As for whether you want to try them or not, that is entirely up to you."
As she spoke, Zhao Chunhua quickly ate the pig's trotter in her hand clean, then simply washed her hands and prepared to get up and return home.
Before leaving, he did not forget to remind Zhao Yunbai to bring a message to his family - to tell them that the autumn harvest time was approaching, and the promise he made before to help them with the harvest was not just a joke.
The ox cart we took home today seemed much more crowded than usual.
This is not just because Zhao Chunhua intends to give everyone something good to enjoy after their hard work;
Also, during the autumn harvest season, everyone is extremely busy and tired.
Even families who live frugally on weekdays will try their best to let their families enjoy more sumptuous food during this period to replenish their energy and relieve fatigue.
So many people took the opportunity to rush to the town to buy the necessary supplies.
On the way back, although the ox cart was full of people, Zhao Chunhua remained almost silent.
But it is precisely this kind of quiet listener who becomes the perfect confidant in the eyes of people around him who like to share the trivialities of daily life.
After hearing all kinds of family gossip along the way, I finally arrived at the door of my home and staggered into my home.
At this time, Aunt Zhu had already brought over the pig offal she had prepared;
The other pork leg is scheduled to be delivered to the home early tomorrow morning.
After seeing the freshly delivered food, Shu Ziying, holding a child named Xiao Shitou in her arms, stood up from a distance and asked, "Aunt, what should we do with these things?"
She herself actually doesn't like dealing with pig intestines, as she feels that no matter how she cleans them, there will always be a strange smell that is difficult to remove.
"I plan to make it into braised pork intestines. I believe it will taste great in the end."
When she said this, Zhao Chunhua couldn't help but feel impatient to taste the final results.
After entering the room and putting down the bamboo basket she was carrying, Zhao Chunhua immediately put on her specially made cotton mask, and then gave the same protective equipment to Shu Ziying, who was also involved in processing the food.
Although the pig intestines are indeed delicious, the cleaning and processing process is a very uncomfortable experience.
Fortunately, the pig intestines delivered this time had been washed several times with water, so the odor was not so strong.
The pig intestines, which were originally greasy and had a strong fishy smell, became much fresher after being rinsed with running water several times.
Despite this, Zhao Chunhua still asked Shu Ziying to flush it a few more times.
After all, she has strict requirements on food hygiene. Only after ensuring that any possible remaining dirt and odor are thoroughly removed can she start the next step of preparation with confidence.
Take some wood ash from the stove, roll the intestines in it, making sure each side is evenly covered with a layer of gray dust, then roll it again over and over. After repeating this several times, the wood ash can fully absorb and remove excess impurities on the intestinal wall.
This process seems simple but requires very careful operation.
Some people say that flour can also be used to clean pig intestines, but that would be a waste of precious food resources.
Zhao Chunhua believes that using the ash produced by daily burning at home for cleaning is both environmentally friendly and economical, so why not do it?
Then, she carefully removed some of the fat attached to the inside of the pig intestine bit by bit.
For most ordinary people this may be part of a delicacy, but in Zhao Chunhua's opinion, neither the greasy fat on the outside nor the accumulated grease inside is her favorite.
On the contrary, these removed excess substances can also be used to improve the growth of field crops and become one of the important components of organic fertilizers.
After carefully rubbing it with your hands and rinsing it repeatedly with plenty of water, there will basically be no unpleasant smell unless you get too close to the pig intestines.
At this time, use fine wheat flour and an appropriate amount of salt to continue to remove residual stains on the surface and further increase its cleaning level.
For Zhao Chunhua, who has always attached great importance to the safety of the food she is about to eat, only such a rigorous attitude can allow people to enjoy delicious food with peace of mind.
After both portions of pig intestines were processed according to standard procedures, it was finally time to put them into the pot and cook them.
She quickly lit the fire and set up the copper pot to boil water.
When the water in the pot gradually heats up and approaches the boiling point, add the pre-chopped scallion segments, ginger slices and a small amount of rice wine in turn to remove the fishy smell and enhance the flavor.
The next step is to let the whole piece of pig intestine go through a slow-cooking process on low heat for about twenty minutes.
During this time, as the temperature continued to rise, the whole room was soon filled with a special aroma. However, in order to avoid discomfort caused by inhaling too much smoke, the two women decided to go to the yard for a while to get some fresh air. While breathing in the fresh air, they also discussed what additional ingredients they would make next that would better suit their respective taste preferences.
When the estimated time has almost reached the set standard value, go back to the kitchen to check the situation inside the pot.
Sure enough, at this moment the pig intestine has a translucent appearance and feels soft and elastic.
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