Chapter 16
When they got home, the father and daughter took the pickled vegetables out of the big barrel and put them into small pickle jars.
Su Yuanzheng bought the jar overnight last night, washed it carefully with hot water, and it has dried after being left to dry all day today.
The pickled ones include pickled cabbage, sauerkraut, sour beans, sour bamboo shoots, dried radishes and dried papayas. They are all great for porridge. They have a strong taste and are consumed slowly. They can be used up in about half a month and the cost is not high.
Su Yuanzheng went to a co-worker's house and brought back a long table. The wooden low table was more than three meters long when stretched out, just enough to place all the dishes horizontally.
Su Miao and his father used a rag and a brush to clean the table from top to bottom, and then placed it in the shade of a tree in the backyard to dry. The solid wood looked simple but not worn out.
After packing up, Su Yuanzheng went to apply for a qualification certificate for setting up a stall. The procedure was very simple. He just paid the money and registered. Apart from verifying the registrant's information, nothing else was checked.
Although many small vendors are unlicensed now, Su Miao feels that it is safer to get a license so that he will be more confident if he encounters trouble in the future.
The next day, the father and daughter went to the market and bought two pounds of pork offal and a lot of side dishes and seasonings. They would try the dishes tonight.
Su Miao felt that it was a bit inconvenient not to have a refrigerator. Pickled vegetables could be eaten for two or three days after being fried, but pork offal had to be purchased early every morning.
Fortunately, there wasn't much to buy, so I just agreed with the stall owner to leave some for them.
Pork offal mainly consists of large intestine, pork kidney, pork heart and pork liver. Pork offal has a strong smell and requires a lot of seasoning. Nowadays, fewer people eat it. They only eat it when they are very hungry for meat but cannot afford it, so the price is very low.
Generally, pork costs RMB 1.50 per pound, while pork offal costs RMB 40 cents per pound, and they have already been washed.
Su Yuanzheng picked up the pig intestines and sniffed them, then made a disgusted expression and said, "Miaomiao, if we want to completely wash out the smell of the intestines, we need to use some flour and salt. Will this increase our costs?"
"Dad, these are the only two meat dishes on our stall. They make it stand out. That little bit of flour is nothing compared to it. Besides, we can try using wood ash instead of flour."
"Wood ash? What kind of seasoning is that?"
"It's the ash under our stove. Putting the ash into the pig's large intestine and rubbing it can also help absorb mucus."
"Oh! We usually just call it stove ash. I've heard of this, but I haven't really tried it."
Su Yuanzheng tried his daughter's method with half-belief and half-doubt. He put the pig intestines into a large basin, added some wood ash and white vinegar, and rubbed them repeatedly until the intestines became slippery.
Rinse it twice with clean water, then turn the intestines over, remove most of the oily lumps in the intestines, and then rub and wash them repeatedly using the previous method.
After washing, Su Yuanzheng smelled it again and said in surprise: "Miaomiao, it really doesn't stink anymore!"
Su Miao accidentally heard the master chef talk about this method when he was working in the kitchen. He said that people in the past processed pig intestines in this way, but now people dislike eating offal and think it is not real meat.
The remaining pork kidneys, hearts and livers each have their own way of being processed, and Su Yuanzheng has been cooking at home for so many years that he is very good at it.
Su Miao wrote a recipe for stir-fried pork offal to his father and asked him to try to make it.
Heat oil in a pan, add shredded ginger, minced garlic and fermented black beans and stir-fry until fragrant. Then add shredded sour bamboo shoots and stir-fry until fragrant. Add a little rice vinegar and chopped chili peppers, and the hot and sour flavor will be created.
Next, put the pork kidneys, pig hearts and pig livers marinated with salt, shredded ginger and soy sauce into the pan and stir-fry over high heat.
Add the large intestine after the liver and kidneys change color. The subsequent frying time should not be too long, and should be controlled within one and a half minutes, otherwise the crispy taste of the large intestine will be greatly reduced and it will become difficult to chew.
When the large intestine begins to contract, add a little soy sauce and a handful of perilla, stir-fry evenly and it is ready to serve.
The father and daughter couldn't wait to try the dishes. The large intestine was crispy and tough, the liver was tender, the kidneys were springy, and the heart was chewy. Combined with the seasoning of sour bamboo shoots and fermented black beans, it was even more fragrant than the usual stir-fried pork belly!
This dish is the later popular Laoyou Fried Pork Offal, which is fried with the specialty sour bamboo shoots from the Nanning area. It is sour, spicy and refreshing, and can be eaten with rice or porridge, and is also a great match with wine.
Their family used to eat pig blood fried with leeks often, because Liu Xu said that eating pig blood can replenish blood and improve complexion. Su Miao likes to eat leeks and thinks that leeks are delicious no matter what they are fried with, so this dish is also her favorite.
There are many side dishes to prepare, and the long-lasting pickled vegetables can be made in the evening.
The pickled mustard greens made by my second aunt look very good, with a lighter color and a clean surface. The pickled greens fried in this way are salty and fragrant without being sour.
Cut it into thin strips, rinse it with clean water and soak it for a while, then pick it up and squeeze out the water.
Heat oil in a pan, add appropriate amount of star anise and dried chilies, stir-fry until fragrant, then add ginger and garlic and stir-fry for a while, pour in shredded pickles and stir-fry, add a little soy sauce to adjust the color and it will be fragrant.
The appetizing pickled radish is also simple to make. Wash the plump white radish, cut it into slices, add appropriate amount of salt, stir and marinate for half an hour, wait for the bitter water inside to come out, pour out the water and squeeze it dry.
Add some sugar, stir well and repeat the previous steps. In this way, the processed radish will not have a raw and bitter taste.
Add a little boiled water, appropriate amount of soy sauce, sugar, rice vinegar and chili pepper to the bowl, mix well, and marinate until it is ready to eat tomorrow.
Fry the various side dishes for the porridge and put them into a medium-sized iron basin. Let them cool down and then cover them with a lid.
The father and daughter decided to just do lunch business first. They had few staff and couldn't handle it even if they were greedy, so they might as well focus on making this meal first.
So on the day of setting up the stall, he didn't have to get up early in the morning like other people who made food. When it was daybreak, Su Yuanzheng went to the morning market to buy pork offal and pig blood.
Su Yuanzheng cooked porridge first, and took the opportunity to clean up the pork offal. Su Miao went to the backyard to pick vegetables and washed the dishes to be used today. The father and daughter were full of energy.
People here don't like to drink porridge that is too thick. Rice soup is obviously the most enjoyable to eat, so there are some tricks to cooking porridge.
After boiling the porridge over high heat for five minutes, scoop out some of the rice soup and cook the remaining porridge over low heat for another five minutes, then turn off the heat. Cover and simmer for ten minutes. At this time, the rice grains are just blooming and cooked but not mushy.
Then pour in the slightly cooled rice soup that was previously poured out. This way, the porridge will be fresh and refreshing.
Today is the first day of trial operation. I only cooked enough porridge for one bucket. The big bucket has a capacity of 70 liters. The large bowl for customers can hold about one liter of porridge, and the small bowl can hold 500ml. If you calculate it this way, I can sell 70 large bowls.
Su Yuanzheng first pulled the tables and chairs over. They were all detachable and foldable, and they just fit in the cart. However, the cart was a bit difficult to pedal. He then placed them next to the guard room so he didn't have to pull them over every day.
Su Miao looked at the time and fried some fresh vegetables such as cucumbers, sweet potato leaves, and bitter gourds. His father just came back.
They worked non-stop and loaded another full cart, and the father and daughter arrived at the sugar factory on time at 11 o'clock.
Su Miao saw that her father had already tied up the long curtain when he came just now. She helped set up the table, opened the small stools and placed them in a circle around the long table, which could seat sixteen people.
There were already quite a few vendors pushing carts and waiting at the entrance of the sugar factory. When they saw the large stalls set up here, they all looked around curiously.
Continue read on readnovelmtl.com
