Li Xiangdong had no choice but to make an excuse that he had seen the recipe for this dish at Xinhua Bookstore and take over the cooking.
Li Xiangdong washed the scallions he had picked from the yard, chopped a piece of fresh ginger, and cut the remaining salted meat and tofu into thin slices the size of mahjong tiles. He greased the bottom of the casserole with oil, added scallion segments and ginger shreds to sauté until fragrant, then added clam meat and pork to stir-fry until fragrant. Finally, he added hot water and brought it to a boil, then added tofu cubes and cooked it all over high heat until the soup turned milky white. Finally, he added salt and sprinkled some chopped scallions on top.
The scallions were bright green, the soup was milky white, and a fresh aroma wafted out. Li Jin, who was originally inside, was drawn out by the smell. Hearing that his son had learned the recipe from Xinhua Bookstore, he gave his son a thumbs up and also took the opportunity to lecture Li Ping and Li Jiabao, "You must study hard. If you can't read, you won't even be able to understand the recipe!"
Li Xiangdong was ashamed; in later generations, Douyin (TikTok) had all kinds of recipes, and he learned them from watching Douyin!
However, it would be good to teach them a lesson. The college entrance examination will be reinstated soon, and if they can really get into university, that will be their true way out. As for myself, I don't seem to be very good at studying in either of my lives...
Li Zhen brought in the repeatedly rinsed adductor muscles. Li Xiangdong instructed his sister to put the adductor muscles into the salt water in the pot and boil them over high heat for ten minutes. After cooking, they were immediately rinsed with cold water. In coastal areas, this process is also called "cold water rinsing." Cold water rinsing allows the cooked adductor muscles to cool down quickly and lock in their freshness. The final step is to put the adductor muscles that have been rinsed with cold water outside to dry in the sun.
Once they are about 80% dry and the surface turns golden yellow, they are considered ready and can be called dried scallops.
Dried scallops, also known as conch shells
After all that was done, Zhao Sufang's stir-fried river clam meat was served. The children couldn't wait to sit down at the table, each with a small bowl of clam and tofu soup in front of them.
Ning Ruoruo felt a little embarrassed to sit at the table. She had eaten breakfast at the brigade leader's house, and it would be ungrateful to eat lunch there as well, since no one had enough food these days.
Ning Ruoruo was originally going to return to the cowshed after carrying the fish, but then she found opening the pearl farm and drying the scallops so interesting that she forgot to leave.
"Captain, Auntie, I'm going back to the cowshed now. There's still food left at home, it'll spoil if I don't eat it soon."
"You child, hurry up and eat at the table. We're not short of food for you."
Li Jin and Zhao Sufang could easily see what she was thinking, and they insisted that she stay for dinner.
Li Jin picked up the first piece of stir-fried river clam meat with his chopsticks, and everyone immediately started eating. But before they could even swallow their first bite, they heard footsteps getting closer and closer.
"Liu Zi, are you home?" A familiar voice called out.
Li Ping was so startled by the clam meat that he dropped it on the table.
Why does her grandma always come over when there's something delicious at her house?
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