Chapter 421 Preserved Egg Wonton
At first Mu Xi would answer "whatever", but after being better trained he would answer "whatever you cook is delicious", and now he would usually order dishes directly to save her from worrying. She really had no idea what to eat in the evening, but Mu Xi was the one who thought about what to eat this week, so he started to act badly today.
I opened the refrigerator door and saw that the shrimp powder used for seasoning was almost gone. It suddenly occurred to me that I hadn't gone shrimping in a few years. The ducks that were released had secretly flown in and eaten all the shrimps in the lotus pond. Even the lotus leaves and buds that had grown with great difficulty had been mostly eaten.
Zhao Yeqing was so angry at the time that he restricted the time the duck could go into the water every day. During the short period of time, two people would stand by and watch over it, holding a long bamboo stick. If they saw the duck trying to walk over there, they would just hit it without mercy.
Nip that evil thought in the bud.
The ducks never lay eggs late twice a year, and they even lay eggs one or two more times a year.
Perhaps because the feed is more nutritious, ducks no longer lay eggs in their wild state. They can now produce eggs three to four times a year, with about ten eggs each time.
Fried duck eggs are not very delicious, so they are used to make preserved eggs and salted eggs. Over the course of a year, dozens of preserved eggs and salted duck eggs are saved.
When they usually drink porridge or eat noodles, salted duck eggs are often consumed as a side dish. Only preserved eggs are rarely eaten by the two of them. The main reason is that due to the rainforest climate, it is rarely hot now, and food with a little warmth is more in line with their taste.
Only during the hottest month of summer would the two of them prepare some cold dishes or cold noodles to eat.
The soybeans for making melon bean paste will be fermented soon, and the dough for making steamed buns is also fermenting. Zhao Yeqing doesn't want to cook anymore, so he will make some bread and wontons for dinner tonight while the kitchen table, where he just kneaded the dough, has not been cleaned yet.
It doesn't take much meat to make wontons, so the freezer has now been almost completely emptied as expected, with only a small amount of offal and pork left.
Zhao Yeqing took out the pork, rinsed it with water to thaw it, poured flour, water, eggs and salt into a small stainless steel bowl, and stirred the dough.
The wonton filling is not as complicated as the dumpling filling, which contains cabbage, leeks, sauerkraut, etc. The wontons here are basically pure meat. Zhao Yeqing planned to make something different. After the meat was thawed, he took out a preserved egg, peeled it, and mashed it into small pieces in a small bowl.
The pork was beaten into a paste and mixed with onion and ginger water to use as the meat filling. After Mu Xi finished washing the clothes, he came in and saw the ingredients already prepared on the table. He washed his hands again and came over to help.
The kneaded dough is divided into small pieces and pressed under a rolling pin to form a large wonton wrapper. In the past, wonton wrappers were made by using a metal square mold to squeeze a large piece of thin dough into square pieces of equal size.
Now that the mold was gone, I took a small bowl and pressed down with the mouth of the bowl, and small round wonton skins appeared on the cooking table.
Zhao Yeqing took two chopsticks, picked up a spoonful of meat filling and placed it on the wonton skin, then added a small piece of preserved egg on it. He used the chopsticks to roll up the skin and pinched it to make a small wonton.
Mu Xi looked as if he wanted to say something but hesitated. He looked at the small wontons with their plump bellies showing bright red and a small dark blue object next to them. He smacked his lips, but he really couldn't imagine the taste of these century egg wontons.
After wrapping all the dough, there was still about one or two pounds of meat filling left in the bowl. Zhao Yeqing rolled them into small meatballs and put them in the refrigerator to use for cooking meatball noodle soup the next morning.
This time we made about eighty small wontons. Two people can eat half of them in one meal, and the rest can be frozen in the refrigerator for another meal.
In the past, wontons were eaten with seaweed soup base. Now that seaweed is not available, we can only cook the wontons first, scoop them out, and then use homemade soy sauce, dried shrimps and chopped green onions to make a soup base and pour it on the wontons. If we don’t cook them together, the soup color can remain clear and bright.
Sprinkle a handful of fresh green chopped green onions before eating. The chopped green onions have been cooked until they turn yellow and soft, and this handful of chopped green onions will enhance the color and fragrance. Finally, add two drops of sesame oil.
The cooked wonton skin is translucent, and the dark blue preserved egg is now more obvious. Mu Xi picked up a wonton nervously and put it into his mouth with a frown. Zhao Yeqing watched his reaction with a smile, and as expected, he waited until his brows relaxed and his eyes opened slightly.
A look of surprise.
She couldn't help but feel a little proud: "How is it, isn't it pretty good?"
Mu Xi hadn't completely swallowed the wonton in his mouth yet, so he could only nod. The kneaded wonton skin was soft but not mushy, and the tender pork and preserved egg mixed together to create a unique aroma.
You can say that this fragrance is a stinky smell, just like stinky tofu, it is very fragrant and stinky, and very heady, and the mouth and even the entire nasal cavity are filled with this smell.
Zhao Yeqing also added a handful of pickled bamboo shoots to the soup base of his bowl, which added a bit of sour and spicy flavor, and mixed with the fragrance, it was even more intoxicating and addictive.
The wonton soup was not wasted and the two drank it all up, feeling warm all over and sweating.
It's hard to sweat in the recent temperature, and the temperature has remained the same even during the Chinese New Year.
Zhao Yeqing really likes the slightly cool weather in the morning and evening. The air he breathes into his chest is fresh and clear, and he feels refreshed all over. The bamboo forest in the backyard is blown by the wind, and the bamboo leaves rustle, revealing a bit of the desolation unique to winter.
This is a rare season with a few fallen leaves throughout the year. During the New Year's Day this year, the temperature is colder than last year. Before the beginning of spring, you can still dig out a small bag of winter bamboo shoots in the bamboo forest, and the peeled bamboo shoot shells can be thrown into kitchen waste compost.
Winter bamboo shoots are more delicious than bamboo shoots from any other season. The two of them ate some fresh ones and left the rest with the shells in the corner of the kitchen. They planned to get fresh ribs after slaughtering the pig and serve a bowl of delicious pickled pork with preserved vegetables on the New Year’s Eve dinner table.
The two of them had cooked this dish several times after the ground cracked, but this was the first time they had such a full range of ingredients.
In previous years, most of the pickled pork with preserved vegetables was made with bacon. Fresh pork can be used after being pickled for about 20 days. This year, we used real southern pork. Two large pieces of meat were cut from the pig that was slaughtered last time and pickled. It took nearly nine months to pickle.
Nanfeng meat is more tender than ham and more fragrant than bacon, and the pickled pork with preserved vegetables made from it is authentic.
It was time to slaughter the pig, and the two men sharpened their knives and locked the cattle and sheep in the barn, fearing that if the pig cried out too miserably, the cattle and sheep outside would panic and break through the fence and run away.
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