Chapter 366: He felt 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 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 lid and simmer the old duck soup on 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 stewed, 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 meat is the easiest to cook, so she plans to stew it first before starting to fry the fish!
First blanch the pig's trotters cut into small pieces.
Take advantage of this moment to prepare the auxiliary ingredients.
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 gradually Shen Xiu'e also learned how to do the same.
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 the 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!
Song Shiwei cut the onion into sections and the ginger into slices.
Ask Xiao Sun to pour the corn porridge and steamed rice from the earthen pot into the basin.
After brushing the iron pan clean, heat the oil in the pan.
When the oil is hot, add rock sugar and start frying the sugar color first. When the rock sugar turns into caramel color and starts to foam, quickly add the pig's trotters and stir-fry quickly to color them.
Then add the side dishes you just prepared, stir-fry until fragrant, add the chopped scallions, ginger slices, and a spoonful of soybean paste.
Now the flavor comes out.
The fragrance drifted 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 delicious cooking, she couldn't help but feel happy.
"Weiwei's cooking smells really good! It tastes better than the food cooked by the chefs in state-owned restaurants! You don't know how many big leaders over there want to ask her to help cook a meal!"
"Yeah?"
Old Li's eyes were shining, it seemed he was in for a real treat! !
He felt so happy just thinking about having Song Shiwei cook for him for a whole 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 soft and tender. If you add cold water, the meat will suddenly become firm when it encounters cold water due to heat expansion and contraction. Then it will not be tender 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, boneless, fragrant and not greasy.
Little Sun was drooling as he watched.
He was facing the delicious food head on. He could smell it but couldn't eat it, which made him very greedy.
The pig's trotters are stewed and the old duck soup is ready.
Song Shiwei asked Xiao Sun 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 evenly.
Skim off the foam and steam for about ten minutes.
While she was steaming it 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 starch to half a bowl of water, 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, sesame oil would be added to steamed egg custard for children. One reason was that sesame oil would enhance the flavor, and another reason was that sesame oil could 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 and fever.
Therefore, Song Shiwei took very 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 rush, Fritillaria cirrhosa, etc. in them.
Provide daily health care for your children.
Rush can also reduce heat, but because it is cold in nature, Song Shiwei dare not put too much in it every time.
Fritillaria cirrhosa can 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 Sichuan loquat paste for her at home.
The egg custard will be more fragrant if you add a few drops of sesame oil.
As soon as Xiao Sun brought it out, the little guys 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 very quickly. Carp is an irritant, so when handling 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. Because there was no cooking wine, Song Shiwei poured a spoonful of rice wine, sprinkled some salt in every wound of the fish, and marinated for about 10 minutes.
While this is going on, prepare the batter.
In another bowl, put three tablespoons of flour, 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, one spoonful of salt, two spoonfuls of soy sauce, three spoonfuls of sugar, four spoonfuls of vinegar, and five spoonfuls of water, and mix well.
Fortunately, Song Shiwei likes to make French fries for the children, and ketchup is usually indispensable.
It is good for children to eat ketchup, and making it yourself is pure 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 the ketchup. The sweet and sour carp made in this way has beautiful color, bright red, and is sour and sweet and delicious!
The next step is to hang the pickled 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 a pot of oil into the pan, and when it is 70% hot, bend the fish with both hands and fry the bottom first. Then put the whole fish into the pan, and use a spoon to pour hot oil on the fish to shape it. This way, the fried carp will look good.
Fry over medium heat until the fish skin turns golden and crispy, then remove from the pan and place on a plate.
The next step is to make the sweet and sour sauce.
Song Shiwei 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 on the fish.
Sprinkle some chopped green onions for garnish.
This sweet and sour carp dish with good color, aroma and taste is ready!
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