Chapter 673
Su Miao was awakened today by the quacking of ducks coming from the front yard.
After washing up, I went to the front yard and saw the two ducks flapping their wings.
Brother Yu poked his head out of the kitchen and said, "Miao Miao, I bought the ducks. When they're ready, I'll help you slaughter them."
"I'll make it after breakfast so everyone can have lunch. Brother Yu, you do your thing. I'll ask my dad to help me."
"Okay, then you'll have to wait a bit. Uncle Ten went to play chess with Uncle Zhang and the others. He said he learned a few moves in the capital and is determined to defeat them completely."
Su Miao wanted to laugh when he heard this. It turned out that when men reach a certain age, they will always be fascinated by chess and fishing.
However, even though Su Yuanzheng was having fun, he was still worried about his daughter making new dishes.
Under the big banyan tree, a group of uncles and aunts gathered around the chessboard.
Su Yuanzheng's resounding laughter drifted over on the wind. "Brother Zhang, can you solve this 'afterthought' move?"
Old man Zhang waved his fan and said, "Let's start again! Let's start again! I will definitely win the third game."
"That's all for now. I'm going home. It's other people's turn. I'll come back in the afternoon." When Su Yuanzheng won two games in a row and was about to leave.
Uncle Zhang was so drunk that he didn't want to let anyone go.
"Hey! Old Su, you're being dishonest! You want to run away after winning? No, no! Keep going! I'm going to figure out your tricks today!"
"Hey~ Miao said she would make me something delicious, I have to go back and check. You should try to comprehend it first, maybe you can figure it out by the afternoon."
After saying that, he wandered back home amid the envious gazes of several people.
"Tsk! How did you raise this daughter? She knows everything and I don't have to worry about anything."
"Yes, when they first came here, some people said they were just self-employed and nothing special. But look at them now. They have such a big business, and their daughter is an excellent student. After graduation, she will definitely join the government and may even become a high-ranking official."
"Tsk, no matter how powerful you are, it's useless. Without a son, all your family property will be given to other families in the future, and you can even become a high-ranking official. Look at the current work unit, how many women can make a name for themselves, let alone get married in the future."
"Alright, alright, stop talking. We're all neighbors. It's better for people to live well than poorly. Do you really want run-down families to live in this alley?"
"Play chess, stop talking."
…
As soon as Su Yuanzheng returned home, he started sharpening his knife to attack Yaya.
Su Miao squatted down and looked at the two ducks that had been released from the bag. They had thick webbed feet, strong breasts, and were particularly strong. It was obvious that they were free-range and good quality.
"Brother Yu picked a really good duck. It will surely be delicious when it comes out."
"Miao Miao, come and help Dad catch the duck's legs."
Su Yuanzheng raised his knife and slashed it with the sharp blade across the duck's neck. The bright red duck blood dripped into the bowl of salt water that had been prepared earlier, and would be used to make duck blood vermicelli soup later.
Both ducks were raised for a long enough time, so the duck feathers are easy to handle. If the duck is too tender, with a body covered with fine hairs, one would want to peel off the entire duck skin.
Su Yuanzheng chopped the processed duck into pieces, cut the konjac into small pieces, and cut the other ingredients for later use.
"Miao Miao, this stove is too hot. Stand further away. Just tell dad how you want to stir-fry."
"Dad, it's very simple. It's similar to stewing duck meat normally, but you add more konjac to absorb the juice."
When Su Miao told his father the whole process, he immediately understood what was going on and started to operate skillfully.
Both konjac and duck meat need to be blanched in water.
The two pots were started at the same time, the duck pieces rolled in the boiling water, and the foam was skimmed off one by one.
On the other side, the konjac cubes were also blanched in hot water, gradually becoming crystal clear.
"After blanching, the konjac has such a beautiful color."
Su Miao picked up a piece and held it up to the light. The sunlight shone through the translucent konjac, casting an amber spot on the ground.
After draining the duck meat, put a proper amount of oil in the pot, pour in the duck pieces and stir-fry until the moisture is dry. The fat under the duck skin will gradually melt, and the aroma will instantly fill the entire kitchen.
After taking out the duck meat and setting it aside, use the remaining oil in the pot to add the chili segments and peppercorns and stir-fry until fragrant. Then add ginger, garlic and bean paste and stir-fry over low heat to produce red oil.
After adding the duck meat, pour in white wine, soy sauce and rock sugar in turn and stir well. The bright red oil will whet your appetite.
"What a nice smell! This smells even better than yesterday's stir-fried meat!"
Su Yu, who was cooking at another stove, came over and inhaled the aroma.
"Brother Yu, this isn't ready yet. We'll be able to eat it in half an hour!"
After adding konjac, pour in enough water to cover the duck meat. Bring to a boil over high heat, then simmer over low heat for half an hour.
Slow cooking is the most patient test, and you need to lift the lid and stir it from time to time.
It's summer now, and the kitchen is as hot as a steamer even with two electric fans on.
Su Miao and his father hid under the grape trellis in the yard and would go in when they needed to turn the duck meat. The occasional gurgling sound from the pot was heard amidst the chirping of cicadas.
Two bowls of mung bean soup from the refrigerator relieved most of the summer heat.
Half an hour later, the fire was almost ready.
The moment you open the lid of the pot, you can smell the rich aroma. The soup has gradually thickened, and the konjac pieces are like pieces of amber that have absorbed the essence.
Finally, thicken the sauce and sprinkle with a handful of chopped green onions before serving.
Su Miao picked up some konjac and duck meat and gave it to Brother Yu, who had been working hard in the kitchen and had been drooling over this dish.
Su Yu didn't even blow on it, and couldn't wait to throw it into his mouth. The moment he opened the lid of the pot, he was filled with a rich aroma:
"Oh my god, this konjac is even more delicious than the one with meat yesterday! It's so springy and sticky, and full of flavor!"
At lunch, this red and green konjac roast duck was served.
The duck meat is tender and boneless, and the konjac has absorbed the soup. When picked up with chopsticks, it wobbles a bit like jelly.
Two large pots of super delicious konjac roast duck made everyone's mouths drool.
Even Jiang Fengyi, who was not interested in konjac yesterday, was captivated:
"This konjac is truly magical. I thought it was just average yesterday, but today, when I stewed it with duck, the taste is completely different."
Su Hui smiled and added another piece to his bowl: "I said Miaomiao can make everything delicious."
Su Yu swallowed a mouthful of rice and said to Su Miao:
"Miao Miao, I heard that fresh konjac can't be kept for a long time. Do you have to make it into tofu and put it in the refrigerator in the next two days? Brother Yu will help you with it during the afternoon break."
"Brother Yu, just take care of the store. My dad and I will do it later. I'll make half first, and I want to try to make the other half into dry powder.
My roommate from the mountain city said that after they harvest the konjac, they slice it, dry it, and then grind it into konjac flour.
When you want to use it, you can add water and alkali and mix it to make konjac tofu. After it is formed, you can boil it in water. If this konjac flour is well preserved, it can be kept for a year and can be used at any time. It is very convenient. I want to try this method. "
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