Chapter 64 Drawing Two Bags...
Chapter 64
Lin Mujin took half a chicken to the kitchen. It was now 4:40 in the afternoon. Excluding the half hour she spent out to mail the manuscript and make a phone call, she had been writing for nearly four hours and had already completed over 10,000 words.
So I decided to make chicken soup and take a break.
Cut off the fingertips and butt of the chicken feet, and peel off the skin on the chicken neck as it contains lymph nodes, then cut into small pieces.
Some people may ask why we have to cut the chicken into pieces. Can't we just make soup with the whole chicken? It seems that restaurants always use whole chickens. They do that to make the dishes look good. For family consumption, it is naturally more convenient to cut the chicken into pieces to make the soup more delicious.
Lin Mujin blanches the chicken pieces because they have been frozen, so the mutton smell will be stronger. It is best to blanch all frozen meat, not just chicken.
Only put two sets in this time, and do not put cooking wine.
Because it has a strong taste, it will cover up the umami taste of the chicken.
After blanching, remove the chicken and rinse it with warm water. Do not use cold water, otherwise the chicken will become tough due to thermal expansion and contraction.
Add a little oil to the wok, put in two slices of ginger and scallion segments, add the chicken pieces and stir-fry over high heat until the moisture comes out. When the chicken is slightly yellow, add hot water. Add enough water at one time and try not to add more water in the middle.
Do not cover the pot at this time, let the steam evaporate and take away the remaining fishy smell in the chicken.
After five or six minutes, cover the pot and continue cooking on high heat.
Lin Mujin knew that this was Tang Bai's secret.
The food blogger also had a catchy rhyme, which she didn’t remember, but she remembered the idea of cooking over high heat very clearly.
After stewing for more than ten minutes, you can add the ingredients, fresh corn segments and lotus seeds. After boiling again, Lin Mujin transfers these ingredients into the casserole, covers the pot, turns to low heat and simmers for an hour.
After observing for a while and making sure that the soup would not burst, she went back to the house.
During this period, she checked it twice and there was no problem.
It's almost six o'clock, I have to do other things.
Steam the rice.
She was too lazy to make noodles by herself, so the rice cooker was more convenient.
I still have to cook, and chicken soup alone is not enough.
Slice the pork belly, cut the celery into sections, and stir-fry the pork belly with celery.
Wash two more potatoes and slice them, then stir-fry the pork belly slices with the potato slices.
Eat shredded food at noon and switch to slices at night, and you will live a rich life!
Blanch the spinach and make a cold dish. If you don’t have peanuts at home, you can make nut spinach.
While cooking, she did not forget the chicken soup. She put diced carrots and wolfberries into the casserole, then turned off the heat so that the carrots could be cooked.
Another big taboo when cooking broth is not to add salt in advance.
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At the dinner table, this pot of chicken soup received widespread acclaim, with each person finishing a large bowl straight from the pot.
"Sister, I have a lot of writing tasks right now, so I'll leave the grocery shopping to you," said Lin Mujin.
Cousin Lin didn't care at all. "It's okay. I bought some at the morning market. What do you want to eat tomorrow?"
The last sentence is for everyone.
Lin Muli immediately said, "And drink chicken soup."
Lin Mujin rolled her eyes. "Even if it's delicious, don't eat too much of it. If you get sick, you won't want to eat it anymore. How about seafood soup tomorrow? It's also really delicious. I copied it from a food magazine. Want to try it?"
Everyone answered at once, and all the answers were affirmative.
As expected.
"Then, sister, remember to buy the ingredients tomorrow morning: eggs, shrimp, tofu, mushrooms, and two or three kinds of shellfish." Lin Mujin elaborated, "We have eggs in the fridge. Just save a few fresh shrimp from the morning, and I'll peel them myself. Don't buy too many mushrooms; two or three will be enough. As for shellfish, just buy clams and bamboo clams."
In fact, there are many ways to make seafood soup. She just mentioned one that she likes and is relatively easy to make.
There is also a completely Western method, which is to add a large amount of olive oil, then stir-fry the shrimp heads to produce shrimp oil, then remove the shrimp heads, add diced onions and minced garlic and stir-fry until the onions become transparent, then add diced tomatoes and fresh shrimp and stir-fry, when the juice comes out, place various shellfish on top, and finally add a few hundred milliliters of frozen white.
You can buy wine in Hong Kong, but it is expensive. There is no need to buy wine just for a pot of soup. The cost-effectiveness is too low.
Besides, no one at home likes to drink it, so the rest will be wasted.
Cousin Lin repeated, "I've got it in mind. Besides the soup, we also have to cook some dishes."
Lin Mujin immediately said, "Let's buy about a pound of beef tenderloin and half a pound of shiitake mushrooms. I want to eat black pepper beef cubes and stir-fried shiitake mushrooms."
Lin Muli was very supportive, "This dish is delicious!"
Cousin Lin's eyes also curved, it seemed that he also liked this dish.
Lin Mujin added, "Buy a few more carrots and stir-fry them with the cucumber. You can also add some shrimp to this dish."
You can actually add meat slices and eggs to this dish.
But she considered that there were already eggs in the soup and a meat dish, so this dish could be made lighter.
As for adding cashews, forget it, that stuff is so expensive nowadays.
It's not just cashews. Some common nuts in later generations are not cheap now.
There is no way, everything needs to be imported.
The more important reason is that it has not yet been grown on a large scale in China.
Cousin Lin nodded repeatedly after hearing this and took it to heart.
"Just buy two more servings of vegetables and that'll be enough for the rest," Lin Mujin continued.
Lin Muli immediately said, "Big sister, buy another portion of redwood fish and fry it for lunch."
Cousin Lin asked, "We've been eating redwood fish for so many years, but we still haven't had enough. Let's try something else. How about small yellow croaker?"
Lin Muli naturally did not object, "Okay, okay."
Lin Mujin also thought that the change was a good idea. There were so many delicious foods and she had to try them all.
When it comes to food, she is a complete scumbag. She falls in love with everyone she meets, and can love many people at the same time.
It's so rubbish that it's falling apart.
Then everyone started discussing which kind of sea fish is the most delicious.
Lin Mujin wanted to talk about tuna sashimi, but she didn't say it. She couldn't say that she had eaten it in her previous life.
Nowadays, because fishing boats are not very developed, it is not so easy to catch big fish. Scarcity makes things valuable, so the price is naturally high.
Even in later generations, the price of tuna is not low.
After dinner, Cousin Lin went to keep accounts and count money again.
Lin Mujin returned to her bedroom and instead of writing, she started painting.
She has been putting off drawing two pictures of bags for two days.
She had already thought about it, one for double shoulders and one for one shoulder.
The backpack should be a brown bucket bag with a drawstring, and a snap button in the middle of the opening to ensure that the contents do not fall out.
It has a zipper on the side, a hidden pocket, and a leather handle on the other side.
This way the backpack can also be used as a leather bag.
If you don't want to carry it, you can carry it in your hand.
There should also be two zipper pockets inside the bag to store some small items.
The two straps of the backpack should be thicker so that they do not squeeze the shoulders. They should also be marked black and brown to distinguish them from the overall color of the bag.
It's a bit awkward, why not add a black and brown leather belt around the bottom of the bag?
Lin Mujin nodded. It was indeed more harmonious. She rested her chin on the pen and thought about where she could make it better.
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