Chapter 103: Fragrance (Part 2)
When she thought of this, Mrs. Cui became excited.
Now she no longer treats unfamiliar vegetables as grass.
And this dish looks completely different from grass.
Jiang Zhiluo explained with a smile: "Mom, this is snow red, a vegetable that can be eaten. The taste of this vegetable is very different from other vegetables."
“You can mainly use the three-steaming and three-drying method to make preserved plums.”
"I thought we could set up a stall to make preserved vegetable guokui, mushroom guokui, fresh meat guokui and other foods. Guokui is not easy to imitate."
She originally thought that the prepared pickled mustard greens could also be used to make pickled mustard greens cakes.
But this method is just like making a pie, there is nothing novel about it. If you want to have a booming business, it still has to be different from other pies.
Guokui is just fine. It is crispy, sweet, and with the flavors of various fillings, I believe many people will like it.
Mrs. Cui felt bitter in her heart, "You kid, you never rest even when I ask you to. All you think about is business."
Mrs. Cui felt that the child had contributed too much to the family and was so naive.
Jiang Zhiluo smiled with her eyes curved. If she earned more money, she could buy precious medicinal herbs and completely cure Cui Hejin's disease.
In his previous life, he would rather bear the infamy and risk his life to protect her, and in this life, she would be the one to treat him well.
"Mom, I feel that what I do is very meaningful and it doesn't make me tired."
She was especially in a good mood when she caught a pheasant and found pickled mustard greens.
If you feel that you have gained something from the day, you will feel fulfilled.
Moreover, during these four days, Madam Cui and Cui Hejin took good care of her, and she was in good health, not tired or catching a cold.
The water used for washing is warm, so after I feel better, I immediately feel stronger and more energetic.
Cui Hejin looked at Jiang Zhiluo with a look of pity and care in his eyes.
Jiang Zhiluo didn't pay attention to these. She looked at the pickled vegetables, and her mind was full of pickled vegetable pot cakes. It seemed that the snack stand was doing a booming business.
Thinking of this, she felt strong.
Madam Cui rolled up her sleeves and said, "Zhiluo, tell me what you want to do and I'll do it for you."
"And this pheasant, how about we stew it tonight to nourish you?"
Jiang Zhiluo nodded and said, "Well, we happen to have mushrooms and pheasant. I was thinking about making mushroom stewed chicken tonight."
Jiang Zhiluo felt that she was fine. Mainly, she thought that stewed pheasant and mushroom soup would be good for the health of Mrs. Cui and Cui Hejin.
Mrs. Cui hadn't eaten stewed chicken for a long time. When she thought of the aroma of stewed chicken with mushrooms, she couldn't help feeling hungry.
"There's hot water in the pot, so I'll take care of this chicken."
Jiang Zhiluo took a bowl and put some salt in it.
This way the chicken blood can coagulate.
She said, "Mom, let's release the chicken blood first. The chicken blood can be used to cook or make soup."
Mrs. Cui had never killed a chicken or done this before.
However, Mrs. Cui knew that her daughter-in-law knew a lot, and it would be right to do as she said.
Cui Hejin was worried that Jiang Zhiluo would be scared, so he walked over and said, "Let me do it!"
As Cui Hejin spoke, he took a knife and cut the chicken's neck very neatly.
It was as if the shadow of a knife flashed by, and everything was fine.
Jiang Zhiluo almost lost her consciousness. Seeing the chicken blood flowing out, she hurriedly took a bowl to catch it.
After processing the chicken blood, Mrs. Cui began to scald the chicken feathers with hot water, pluck the feathers and start processing the chicken.
Jiang Zhiluo began to wash the mustard greens.
After washing the snow mulberry, dry it in the yard first.
I washed too much snow lettuce and used up most of the water in the tank.
Cui Hejin watched and quietly carried the bucket on a shoulder pole to fetch water from the village well.
After Jiang Zhiluo washed the mustard greens, she began to wash the mushrooms.
After washing the mushrooms, Jiang Zhiluo washed the green onions, ginger, star anise, peppercorns, red dates and other condiments, and chopped the green onions and ginger in advance.
After everything was ready, she looked at Mrs. Cui and saw that she had not yet processed the chicken.
She took out a small piece of old dough from the cupboard to make the dough rise.
She scooped a large bowl of flour and began to knead the dough to make it rise.
Let it rise overnight, and you can get up early tomorrow morning to make the pot cakes.
You can make pot cakes with mushroom and meat filling.
After kneading the dough, cover the basin with a lid and let it rise.
By this time, Mrs. Cui had already processed the chicken.
Mrs. Cui was ready to throw away all the chicken feathers.
Jiang Zhiluo hurriedly said, "Mom, the chicken feathers can be used after washing and drying them."
"What's it for? Do you use it to start a fire?"
Jiang Zhiluo patiently explained, "Mom, chicken feathers can be used to make mattresses. They're very warm when the weather is cold."
Jiang Zhiluo had told her parents about it before, but she forgot to mention it to Old Madam Cui as well.
Although Mrs. Cui was confused, she believed Zhiluo's words, so she didn't throw it away. She put it aside, thinking of washing it after dinner.
Then she carried the processed chicken into the house and cut it into large pieces.
After chopping it, she looked at Jiang Zhiluo and asked, "Zhiluo, should we just put it in the pot and stew it with water?"
Jiang Zhiluo shook her head and said, "Mom, it won't taste very good if cooked that way. You have to blanch it first."
Mrs. Cui still didn't quite understand what blanching meant.
Jiang Zhiluo said patiently, "Mom, add cold water to the pot first."
"good."
Mrs. Cui took a ladle and scooped some water from the jar and poured it into the big pot.
Jiang Zhiluo then put in the chopped chicken pieces, followed by the chopped onion and ginger slices, and a little rice wine.
There was no such seasoning as cooking wine in that era, so she could only use rice wine.
Of course, I bought the most common rice wine available in the market, which is cheaper.
Although the wine tastes rough, it is not for drinking. It can be used as a seasoning to remove fishy smell in dishes.
Then light the fire, wait for the water to boil, and squeeze out the blood foam from the chicken pieces.
Then take out the chicken pieces and put them in a bowl.
Then clean the pot, put it back into the pot, put the blanched chicken pieces in, and add all the seasonings, rice wine, soybean sauce, red dates, etc.
It has to be said that in this era people made soybean sauce with soybeans, and ordinary people liked to add some soybean sauce when cooking.
Add mushrooms and pour water to cover the chicken pieces.
There is no doubt that Jiang Zhiluo also added spiritual spring water to the water.
The soups cooked in this way are fresh, delicious and nutritious.
Old Madam Cui was stunned watching from the side. It turned out that so many things were needed to make stewed chicken.
Before, whenever Mrs. Cui stewed something, including soup, she would just add a little salt.
I don't even know what blanching is for.
"Zhiluo, is this how we light the fire?"
Jiang Zhiluo nodded and said, "Mom, boil it over high heat first, then simmer it over low heat so that the flavor can be released."
Madam Cui nodded and said, "Just use a high flame to fan the fire. If you lower the flame, you won't need a bellows."
When you pull the bellows to burn firewood, the flame in the stove will burn very strongly, which is a big fire.
Without a bellows, the flame is much smaller.
Since the invention of the bellows, it has become much easier to control the flame.
In the past, no matter whether Jiang Zhiluo was burning a big fire or a small fire, she could only use an iron rod to stir the firewood on the stove to control the flames.
When the fire was burning and steam came out of the pot lid, Mrs. Cui actually smelled the fragrance.
A strong and fresh fragrance rushes into the nose, immediately arousing one's appetite.
“It smells so good!”
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