Chapter 366: He was so happy just thinking about having Song Shiwei cook for him for a year!!
When stewing duck, the water should cover the duck meat by about three centimeters. At this time, she throws in a few Sichuan peppercorns, which can remove the fishy smell and enhance the flavor.
Before the water boiled, she added a few drops of rice wine. Because the boiling point of wine is low, adding it before the water boils will have a better effect in removing fishy smell and enhancing fragrance.
After the water in the pot boils, cook it on high heat for five minutes because the alcohol will evaporate and take away the fishy smell.
Then cover the pot and simmer the duck soup over low heat for about an hour.
No salt is added during the whole process, because salt and pepper need to be added after the duck is cooked, and the amount to be added will be determined based on the sweetness and saltiness of the duck soup.
Besides, she wanted the children to drink some of the soup, so she didn't add pepper.
The duck soup was ready, and the soybeans she had soaked earlier were almost done.
It’s time to start stewing the pig’s trotters.
Fish is the easiest to cook, so she plans to stew it before frying the fish!
First blanch the pig's trotters cut into small pieces.
While we're at it, prepare some side dishes.
Dried chili peppers, Sichuan peppercorns, rock sugar, cinnamon, bay leaves, star anise, allspice, and cumin.
These seasonings were brought by Shen Xiu'e.
Usually, Song Shiwei was used to buying a lot of seasonings when cooking at home, and Shen Xiu'e gradually learned how to do it.
You know what, the food tastes much better with these seasonings!
So, this time, she was afraid that she wouldn't be able to buy spices here, so she simply bought a lot in advance and brought them over.
I even bought ten kilograms of white sugar, brown sugar, and rock sugar!
In the Song Dynasty, cut the green onion into sections and the ginger into slices.
Let the grandson put the corn porridge and steamed rice in the pot into a bowl.
Brush the iron pan clean and heat some oil in the pan.
Heat the oil, add in rock sugar, and start frying the sugar color. When the rock sugar turns into caramel color and starts to foam, quickly add in the pig's trotters and stir-fry quickly to color them.
Then add the prepared side dishes, stir-fry until fragrant, add chopped green onions, ginger slices, and a spoonful of soybean paste.
Now the flavor comes out.
The fragrance wafted out through the window cracks.
This made Old Li, who was talking to Shen Xiu'e, couldn't help but sniff.
"Oh, it smells so good!"
When Shen Xiu'e heard him praising Song Shiwei's cooking, she couldn't help but feel happy.
"Weiwei's cooking is so delicious! It's even better than the food cooked by the chefs in state-owned hotels! You don't know how many big leaders in our area want to ask her to help cook a meal!"
"Really?"
Old Li's eyes were shining, it seemed like he was in for a treat! !
He was so happy just thinking about having Song Shiwei cook for him for a year!!
At this time, Song Shiwei added water into the pot, covering the pig's trotters, and began to stew it with the lid on.
Of course, the water you add must be hot water. Only with hot water can the pig's trotters be stewed until they are soft and rotten. If you add cold water, the meat will suddenly become firm due to the expansion caused by heat and contraction caused by cold water, and it will not become rotten when stewed.
After stewing for about half an hour, Song Shiwei puts the soaked soybeans in. You can taste the saltiness and add salt according to your taste.
Then cover and continue to simmer for about half an hour.
Pig's trotters are fine.
The pig's trotters stewed in this way are soft and boneless, fragrant and not greasy.
The little grandson was drooling as he watched.
He was facing the delicious food head on. He could smell it but couldn't eat it, but it made him very greedy.
The pig's trotters are stewed and the duck soup is ready.
Song Shiwei asked his grandson to carry it out together.
She started to steam the minced meat and eggs in a small pot.
This is the simplest and most suitable for children.
Crack four eggs into a bowl, one for each of the four children.
After stirring, add a little salt and warm water and stir well.
Skim off the foam and steam for about ten minutes.
While she was steaming the meat here, she was frying the minced meat over there.
Heat oil in a pan and fry the minced meat. When the minced meat changes color, add a spoonful of her homemade oyster sauce.
Add half a spoon of soy sauce and half a spoon of sugar and stir-fry evenly.
Add half a bowl of water to the starch, mix well, pour into the minced meat, and cook until the soup becomes thick.
Sprinkle with chopped green onions.
Pour over the steamed egg custard.
Finally, you can add a few drops of sesame oil.
In the Song Dynasty, people would add sesame oil to steamed chicken and egg custard for children. One reason is that sesame oil can enhance the flavor, and the other is that it can reduce internal heat.
Children who drink less water or eat poorly in the summer are prone to getting angry, and once they get angry, they are prone to getting sick, such as a red throat or fever.
Therefore, Song Shiwei took good care of them. In addition to sesame oil, he would often make apple tea and pear tea for them, and put a little bit of juniper and Fritillaria cirrhosa in them.
Provide daily health care for your children.
Wick grass can also reduce heat, but because it is cold in nature, Song Shiwei dare not put too much in it every time.
Chuanbei is used to moisten the lungs and relieve coughs. Xiaoqi often has a sore throat and coughs. I don’t know if it’s because she talks too much or what.
Song Shiwei made Chuanbei loquat paste for her at home.
This egg custard will be more fragrant if you add a few drops of sesame oil.
As soon as the grandson brought it out, several other kids smelled it.
Shen Xiu'e was also afraid that the egg custard would get cold, so she took a small spoon and fed the four of them first.
However, Song Shiwei only had one sweet and sour carp left.
The carp was cut into pieces quickly. Carp is an irritant, so when cooking it, be sure to remove the tendons on both sides.
Then put the processed carp in a large bowl, add appropriate amount of shredded green onion and ginger. Since there was no cooking wine, Song Shiwei poured a spoonful of rice wine, sprinkled some salt on each wound of the fish, and marinated for about 10 minutes.
While you're at it, prepare the batter.
In another bowl, put three tablespoons of flour and one tablespoon of starch, add appropriate amount of water, stir, pour in some cooking oil, stir into a batter, and keep it for later use to cook the carp.
Then prepare the sweet and sour sauce: 1 spoon of salt, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, and 5 spoons of water, and mix well.
Fortunately, Song Shiwei likes to make French fries for the children, and ketchup is usually included.
It is good for children to eat ketchup, and making it yourself is pure and natural.
Shen Xiu'e brought several cans.
Song Shiwei scooped a large spoonful and put it into the prepared sweet and sour sauce.
The main thing is tomato sauce, which is the soul. The sweet and sour carp made in this way has a beautiful color, bright red, and is sour and sweet and tastes even better!
The next step is to hang the marinated carp.
First, apply a layer of dry starch on the surface of the carp, and then evenly apply a layer of prepared batter. Pour half of the pot of oil into the pot, and when it is 70% hot, bend the fish with both hands to fry the bottom first, then put the whole fish into the pot, and use a spoon to pour hot oil on the fish to fix it. This will make the fried carp look good.
Fry over medium heat until the fish skin turns golden brown and crispy, then remove from the pan and place on a plate.
The next step is to make the sweet and sour sauce.
Song Shi peeled a few cloves of garlic, cut them into pieces, and added the minced garlic when the oil was hot.
After the aroma comes out, quickly add the prepared sweet and sour sauce.
Add a little water starch, boil until it becomes bright red and sticky, then quickly pour it over the fish.
Sprinkle some chopped green onions on top for garnish.
This is how a delicious sweet and sour carp dish is prepared!