As a result, Xu Heping's house remained locked, and he was nowhere to be seen, neither under the big banyan tree at the entrance of the village nor by the pond behind the village.
"Hehe." Knowing he was in the wrong, Xu Heping stopped arguing and washed his hands before joining Xu An in the work.
Xu An is now preparing to make fried tofu balls.
Crumble the firm tofu completely, add diced carrots, diced ham, chopped green onions, and appropriate seasonings, and mix them well.
By squeezing with the index finger, thumb, and the web of the hand, press it into round balls.
Pour half a bucket of soybean oil into a wok and heat it to 70% of its maximum temperature. Fry the meatballs until golden brown and remove them from the oil.
The fried tofu balls are now ready.
The pork tenderloin that Liang Dani had prepared was already marinated. The marinated pork tenderloin, coated with starch, was placed next to the stove.
Heat the oil in the wok again to 60% heat, add the pork tenderloin and fry over low heat until golden brown. Remove and set aside.
Leave a suitable amount of oil in the pot, add white sugar, tomato sauce, white vinegar and water and simmer until thick and bubbly. The pork tenderloin sauce is now ready.
Return the fried pork tenderloin to the pan and stir-fry evenly, ensuring that each piece of pork tenderloin is coated with sauce.
After plating, sprinkle a handful of white sesame seeds on top of the pork tenderloin, and the sweet and sour pork tenderloin is ready.
Next is the spicy stir-fried dried radish. The soaked dried radish is diced and stir-fried with onions, garlic, green peppers, etc. until it has a salty and fragrant flavor, and then it's done.
The last one is rice, which usually requires two pots to cook in a small pot.
Now we've switched to a large iron pot, and one pot is equivalent to two pots before. But because the portion sizes of the boxed meals have increased dramatically, we still need to cook two whole large pots.
While the rice was cooking, Xu An and the other two began packing the cooked dishes into boxes.
At 9:30 a.m., after all the rice had been packed into boxes, Xu An set up the table, took out bowls and chopsticks, and called out to everyone, "Lunch is served!"
To avoid being late, Liang Dani got up at 4:30 this morning and rode her bike over without having breakfast.
I worked busily for four and a half hours after arriving here. Although it wasn't heavy work, it was still quite physically demanding.
Adding to the fact that she was constantly bombarded by the delicious aromas emanating from the kitchen while working, Liang Dani was already so hungry that her stomach was practically sticking to her back, and she felt like she was about to starve to death on the street at any moment.
Just then, he finally heard Xu An call out "Dinner's ready!" Without the slightest hesitation, he picked up a wide-mouthed bowl with an old-fashioned design and a rooster print.
Thinking that it wasn't good to eat too much on her first day of work, Liang Dani packed the rice tightly.
A normal bowl would hold about seven or eight ounces of rice, but the bowl of rice in Liang Dani's hand weighed a full pound and two or three ounces.
Before eating, Liang Dani was trying to be reserved, but once she took a bite of pork tenderloin, her rationality vanished.
With the three dishes on the table, I ate two whole bowls of tightly packed rice, and finally had a big bowl of yam and bone soup.
After a satisfying meal, Liang Dani slumped contentedly in her chair.
This meal was absolutely delicious!
Taking this job was the wisest decision she ever made in her life!
Getting up at 4:30 a.m. or earning only thirty yuan a day are all irrelevant when it comes to delicious food!
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