Chapter 141 Preserved Egg and Lean Meat Porridge
After checking the accounts, Su Ruojin asked Mother Dong to serve preserved egg and lean meat porridge tomorrow. In addition to being simmered over low heat, the most important thing about this porridge is the preserved egg. The Su family has been eating preserved eggs for more than a year or two. In those days when life was difficult, they would go to the market to buy dozens of duck eggs, marinate them with quicklime, and buy two taels of lean meat to cook a big pot of porridge with the preserved eggs. It was not only nutritious, but also enough for the whole family to eat a meal. Mother Dong already knew how to make this porridge and there was no need to teach her.
Mother Dong asked worriedly, "First, I don't know if people in Beijing can accept the taste of preserved eggs. Second, there aren't many preserved eggs left at home!"
Su Ruojin told her not to worry. "I prepared for summer a month ago and asked Uncle Shutong to buy a lot of duck eggs. I already prepared a batch and kept them at home. I will start serving preserved egg and lean meat porridge tomorrow. I will ask Uncle Shutong to buy more duck eggs to ensure the supply."
As for the taste? Not only is it difficult for foreigners in later generations to accept it, even her father Su Yanli vomited it all when he ate it for the first time. It was not because the porridge tasted bad, but he was disgusted by the black preserved eggs. After getting used to it, he ate it with great pleasure.
The main raw materials for making preserved eggs are quicklime, soda ash, salt, plant ash, etc. The first clear record of preserved eggs was in the Ming Dynasty, but there was definitely no such record in the Dayin Dynasty, which was similar to the Song Dynasty.
Preserved eggs are also known as "pine flower preserved eggs" because the egg white looks like pine flowers and is lifelike. Preserved eggs are not only delicious, but also have certain nutritional and medicinal value. They can be eaten hot in the morning in winter or cooled in summer. They are appetizing and refreshing, suitable for all ages, and are a rare nutritious porridge.
Taking into account that Bianjing City is located in the north and noodles are the main food, Su Ruojin started to teach a special noodle dish. The soul of this noodle is spicy oil. At this time, there is no chili, so only dogwood and Sichuan pepper can be used instead, and these two ingredients are boiled into Sichuan pepper noodles and Sichuan pepper oil.
Sichuan pepper is native to China and was not introduced from abroad, so Su Ruojin doesn't have to worry about being out of stock.
At this time, soy sauce was not divided into such fine categories, and soybean soy sauce was generally used. Special noodles just require authentic soybean soy sauce, so this is not troublesome, and it is sold in grocery stores.
Use alkali to make the dough into noodles, then add vegetables, broth, lard, etc., and then sprinkle with chili oil, and a bowl of fragrant special noodles is ready. It is especially suitable for people with strong taste, and I guarantee that everyone will like it after one try.
On the second day, just as the sky was bright, Su Ji's breakfast shop had already opened with steaming hot air. There was a sign at the door displaying new products, with a 20% discount on the first day. If the total purchase amount exceeded 50 cents, a preserved egg would be given for free to try.
Diners are curious: "What kind of egg is preserved egg?"
Ershi smiled as he worked, "It's made of duck eggs, sir. It's still early, come in and try it. If it tastes good, I'll buy it next time. If it doesn't taste good, it's just for this one meal, right?"
"Too."
The curious people followed him into the lobby, and Dashi's wife skillfully served the client a large bowl of soup, and also a small plate. In the small plate, the first layer of soy sauce was poured on the six-petal preserved egg, which was as translucent as black jade, and dotted with a hint of pine mist flowers.
The diner exclaimed: "I have been to Dongliao and was lucky enough to see pine flowers, just like the one in the black ink."
Dashi's wife Shan He responded with a smile, "Our preserved eggs are also called Songhua eggs."
“Hey, that’s interesting!”
At the door, people waiting to buy breakfast heard about the story behind the food, and many of them brought the fried dough sticks, sesame cakes, etc. they bought into the hall, and ordered a bowl of century egg and lean meat porridge. In a blink of an eye, the hall was crowded with people, and some people even squatted at the door with their bowls of porridge to eat.
The small breakfast stall became more lively.
For several days in a row, Hua Ping was unable to sleep because of the noise, so he had to get up, wash up, scoop up a clay pot of preserved egg and lean meat porridge, and quietly left the shop. He turned seven or eight corners and only entered the courtyard after making sure that there was no one behind him.
Unexpectedly, the young prince Zhao was also here. Hua Ping thought, could the young prince read minds? How could he know that he would bring breakfast this morning?
Zhao Lan didn't notice that Hua Ping brought the clay pot, so he asked, "How is Su Yanzu doing recently?"
Continue read on readnovelmtl.com
