Chapter 99 A Hodgepodge of Stews and a Fistful of Pots
Cut the eggplant, tomatoes, and potatoes into small pieces, and break the green beans into small sections as well.
Take out a piece of fresh pork leg meat, slice it into thin slices, prepare some chopped green onions and minced garlic, and then turn on the heat.
Pour some oil into a wok, sauté chopped scallions and minced garlic until fragrant, then add thinly sliced meat and stir-fry together.
Stir-fry the sliced meat until it's just cooked through, then add all the vegetables to the pan and stir-fry together.
After stir-frying until fragrant, add a little light soy sauce to enhance the aroma, then add warm water to cover the vegetables.
Add some salt and chicken bouillon for seasoning, then wait for it to cook and serve.
Pour more water into the flour and mix it into a sticky batter.
When the vegetables in the pot are almost cooked, wet your hands with water, scoop up a large clump of batter, and quickly spread it along the edge of the pot.
Spread all the batter into the pan, making sure it covers the entire rim.
When spreading the batter, be careful to go a little lower, so that the bottom edge of the batter can be soaked in the soup.
When cooked this way, the part that's submerged in the broth will become especially soft and flavorful.
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We call this "guolun'er," which means to spread batter around the edge of a pot.
You can make potstickers with all kinds of flour. I think white flour is the most fragrant, but my parents used to prefer buckwheat noodles. We also ate corn noodles at my maternal grandparents' house.
It's just a matter of personal taste; no matter what kind of noodles they are, the part soaked in the broth is the essence.
The difference between potstickers and pancakes is that the dough for potstickers is fermented with yeast before being stuck to the side of the pot, and the texture is more like steamed buns or leavened flatbreads.
The rice cake doesn't need to be proofed; you can just use batter. It tastes more like the flatbread in old Beijing-style braised pork offal, except it has a hard crust on one side.
Perhaps this practice exists elsewhere as well, only with different names.
Sitting by the stove, warming himself by the fire, he threw in two sweet potatoes.
Little Di lay beside me by the stove, and I stroked its fur while whispering secrets to it.
It's nothing more than giving it more meat later and warning the little one to be careful, that its husband might not be a good person.
Little Di probably couldn't understand, but he was always very polite, staring at my face with his bright eyes.
When the wok starts to sizzle and make a sound similar to deep-frying, that's when the food is ready to be taken out of the wok.
When the lid of the iron pot is opened, a splashing sound is heard as distilled water from the lid drips onto the pot.
Little Di always runs far away before I open the pot lid.
I guess it wasn't paying attention when I lifted the pot lid one time, and the distilled water on top attacked it, so now it hides whenever it sees the pot lid open.
As soon as the pot lid was opened, the aroma filled the air, and the missing little melon and the third and fourth mistresses reappeared.
The four dogs sat huddled together, their eyes all fixed on the pot.
I held a spatula in one hand and a kitchen knife in the other.
First, use a kitchen knife to cut the pot into pieces about the width of your palm.
After cutting, the wok stick remained firmly attached to the side of the wok.
Gently use a spatula to scrape the pieces of pot from the bottom up onto the plate.
After all the pots and pans have been removed, quickly stir-fry the vegetables a few times, then serve them in a large bowl.
At this point, add a ladle of water to the pot. If you don't add water, the pot will be full of dry, burnt rice crust after you finish eating. It will be sticky and difficult to clean.
Although several dogs were watching longingly, it was too hot for them to eat right now.
I quickly carried the stew and pot into the house, sat down, and prepared to eat.
I found a TV series, and as usual, I watched it while eating.
The stew was cooked until very soft and mushy; the potatoes were no longer in their original shape, but round and plump like irregular little balls.
I gently picked up the potato with my chopsticks and put it in my mouth, afraid that if I pressed it too hard, it would break.
Put it in your mouth and gently sip it; it has a slightly smoky aroma from the edge of the pan, mixed with the flavors of green beans, eggplant, tomatoes, and meat.
The flavor is complex and wonderful, the texture is smooth and melts in your mouth, it's absolutely delicious.
Actually, my favorite food is the tomatoes in the stew. They're sweet and sour with a hint of saltiness, and they're so smooth that you can swallow them without chewing.
Eggplant and green beans are also delicious. The eggplant is soft and tender, and the green beans are stewed until very tender. They both have the flavor of the vegetables themselves, mixed with the flavors of other vegetables.
Perhaps this is the essence of a mixed stew: a state where everything is intertwined and interdependent.
After eating plain food for a while, I got a little tired of it, so it was time to start eating the potstickers.
First, bite off the part of the pot with broth at the bottom and eat it.
The flatbread is soft and smooth, soaked in the salty broth, and tastes delicious even on its own. I feel that this is the soul of the pot-cooked flatbread.
Tear the pot into small pieces and put them into a bowl. Add a large spoonful of the stew and stir.
Once the pot and vegetables are thoroughly mixed together, it's ready to eat.
The small pieces of potstickers are very chewy, soaked in broth, and wrapped around tender vegetables, becoming more and more fragrant the more you chew.
The side with the crispy rice crust hasn't softened yet, and you can still make a crunchy sound when you chew it.
I got a little tired while eating, so I stopped and watched a show for a while, and continued chewing when my jaw felt less tired.
They finally finished eating, but didn't even get up to clear the table.
Pick up the remaining pot and break it into small pieces, then pour it into the stew and stir, stirring until a whole small bowl is filled.
The small bowl was placed on the ground, and the four dogs began to scramble to eat it.
They don't gulp it down; instead, they put the pot in their mouths, chew it thoroughly, swallow it, and then continue eating.
This is really good. Instead of swallowing it whole, chewing it a few times should allow you to taste more of the flavors.
I then ladled out a small bowl and fed it to the mother wolf in the breeding shed. Her belly is getting bigger and bigger, and it seems she's about to give birth, so she needs to keep up with her nutrition.
The next day, I also assigned myself some tasks, which was to build a small heated kang (a traditional heated platform bed) for the pigsty.
The piglets have grown a bit bigger now. Looking at the bare concrete ground and the bare piglets, I feel that this winter will be tough for them.
Recalling the structure of the heated kang (a traditional heated platform bed) built by the master craftsman, a small heated kang was also built in the pigsty.
The kang (heated brick bed) was very low, high enough for a pig to climb onto.
I set up a small stove in the corner, connected to a small heated kang (a traditional heated platform bed) in the pigsty. The stove had to be surrounded by wire mesh, to prevent the piglets from getting burned and to prevent them from mistaking it for food and causing it to collapse.
The heated kang (a traditional heated brick bed) is still damp, so we've enclosed it with wire mesh to prevent the chubby little pigs from collapsing it.
Light the small stove to dry the kang (heated brick bed). After the stove is lit, the pigsty starts to get warmer.
Once the kang (heated brick bed) is completely dry, the little pig will definitely feel very comfortable sleeping on it.
I used to see that my uncle's pigsty always had a kind of lamp that could emit heat, but I never thought I would raise pigs before the extreme cold and apocalypse, so I didn't buy that kind of lamp.
I didn't see it at the exchange market last time either. I can ask Brother Liu if he has it next time I go to the White Town base.
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