Chapter 48: Fragrant, Braised Pork with Pickled Plums
At this moment.
Wang Chunxia was shocked.
Because...she was seen through.
They had exactly two kilograms of pork at home, neither more nor less.
She went to the market early yesterday morning and waited in line for two hours before buying it from the supply and marketing cooperative.
Pork is in short supply.
If you go later, you won’t be able to buy it at all.
After Wang Chunxia bought it, she was reluctant to eat it all at once.
One pound of it was salted to make bacon, and the other pound was still hanging in the kitchen, thinking of eating it slowly later.
Could it be that the person in front of her has the ability to read minds?
Jiang Ning is actually not very clear about these details.
She only remembered that the original text mentioned that Wang Chunxia was not only good at working in the fields, but also very good at being thrifty and managing the household.
Even in the winter when the mountains are blocked by heavy snow, every household has nothing to eat.
They actually had some fresh cabbage stored at home.
However, in Jiang Xinrou's eyes, Wang Chunxia, who was so down-to-earth and capable, seemed rustic and sloppy. She was obsessed with becoming an official's wife and was not willing to socialize with such people.
Therefore, Wang Chunxia is just a minor character who is casually skipped over in the original text.
Jiang Ning, however, particularly admires such people.
I remembered her name at just one glance.
So when she was looking for ingredients, the first person she thought of was Wang Chunxia.
"Sister Chunxia, is this okay?"
Jiang Ning asked again eagerly.
Wang Chunxia seemed to be bewitched by her smile and nodded immediately.
"Sure! Of course!"
Talking.
Wang Chunxia brought Jiang Ning into the house and gave the hanging piece of pork, without cutting it, the entire pound of it, to Jiang Ning.
and……
"Sister Chunxia, your chili peppers look really good, can you give me some?...Wow! They are wild mushrooms! Sister Chunxia, you are so amazing, you can even pick mushrooms. It is so difficult to distinguish which ones are edible and which ones are not...And the green vegetables in your house are so juicy and tender at first glance..."
Wang Chunxia was instantly surrounded by praises.
Wang Chunxia's dark face turned slightly red.
Just growing vegetables and picking mushrooms,
But in Ning's mouth, it became a big deal.
She had never heard so much praise in her life.
Not to mention in this military compound.
Jiang Ning looks fair and tender, but she is completely different from the other sisters-in-law.
Wang Chunxia's inferiority complex was silently smoothed out.
When Jiang Ning walked out of the hut again, his hands were full of things.
Not only was there what she wanted, but there were also some wild mushrooms and four or five eggs.
These days, eggs are as scarce as pork.
Jiang Ning didn't think of taking it from Wang Chunxia. After all, the livestock farm in her spiritual treasure space was open, and she had already raised chickens and ducks, so there were plenty of eggs.
But when Wang Chunxia heard that she was going to cook for General Qin, she immediately stuffed the food into her hands.
"Sister Chunxia, next time you go to the market, you must take me with you. I will go with you."
"You want to...come with me? Are you sure?"
Wang Chunxia looked hesitant and surprised, and she subconsciously touched her clothes.
Her clothes were all dirty and dusty, and the other sisters-in-law were unwilling to walk with her.
Jiang Ning nodded sincerely and earnestly.
She was determined to have a good relationship with Wang Chunxia.
In the entire military compound, the person who knows the situation around the military camp best and how to buy cheap and affordable things at the market is Wang Chunxia.
"Then it's a deal!"
"……good."
…
kitchen.
When Jiang Ning came back with a bunch of food.
Qin Jiulie had already lit the fire, and even cleaned the iron pot, and filled the water tank next to him.
The ingredients Jiang Ning brought looked messy, with all kinds of things.
But she already had a recipe in her mind.
Jiang Ning put on an apron and began to prepare in an orderly manner.
First up is the vegetable egg custard.
Cut the carrots into shreds and the greens into sections. Boil hot water in a wok and put the shredded carrots and greens into the hot water until cooked.
Before the color of the vegetables darkens.
Take it out immediately, chop it into small pieces, and put it in a small bowl aside for later use.
Then beat the eggs.
Jiang Ning did not use a regular big bowl, but a silver aluminum lunch box, which was square.
Put four eggs in it and stir the eggs quickly with chopsticks.
Then add an appropriate amount of warm water and use chopsticks to skim off the foam on the surface of the egg liquid.
This step may seem unimportant, but it is a very detailed one.
Without the floating foam, the steamed egg custard will not have any bumps.
Then chop the raw carrots and green vegetables into small pieces and add them to the egg liquid.
Stir gently.
Cook rice in an iron pot, then put a bamboo rack on it and place the aluminum lunch box on it.
This way you can cook rice and steam the egg custard at the same time.
Next comes the highlight of today - braised pork with pickled mustard greens.
Pickled mustard greens are a specialty of Jiangning's hometown and also her favorite dish, so when she left home, Gu Yunshu brought her a big bag of pickled mustard greens among the dried goods she brought her.
Jiang Ning picked the best, grabbed two handfuls, put them in a large bowl, and soaked them in cold water first.
Then comes the pork.
Jiang Ning cut almost a pound of pork into pieces with one knife.
The piece with lean meat is used to make braised pork with pickled mustard greens.
The piece with more fat is put aside and waits for making other dishes.
Put a whole piece of meat in cold water, add onion, ginger and garlic, and blanch it first.
The pork of this era is all local pork from the countryside. The meat is good and clean, and there is no foam at all when blanching.
After the pork is blanched, its color is white with a hint of red.
During this period, Jiang Ning asked Qin Jiulie to use wood to cut a few thin skewers.
Qin Jiulie had no idea what the sticks were used for, he just did it because his wife asked him to.
Jiang Ning grabbed a bamboo stick and poked many small holes in the skin of the blanched pork.
Then.
Heat the fire and add oil.
When the oil temperature reaches 70% to 80% hot, put the pork pieces with the skin facing down into the pan and fry them.
The sound of sizzling is beautiful and pleasant.
The pig skin undergoes subtle changes after coming into contact with the hot oil.
The small hole made by the bamboo stick earlier came in handy at this time.
After frying for a few minutes, the originally flat pig skin formed a layer of beautiful small bubbles, which is the effect of tiger skin.
With this step, the steamed pork skin will not become old and hard, but soft, tender and chewy.
Next, spread a layer of soy sauce on the meat.
It’s not just pouring it on, but pressing it with your hands to make it marinated.
Jiang Ning held the pork with his slender white fingers and carefully spread the soy sauce on every inch of the pork texture.
She didn't feel at all that the soy sauce had stained her hands. Instead, her little face was slightly drooped, and her expression was serious and calm.
Focus on the movements of your hands.
Grandpa Qin and Grandma Qin walked to the outside of the small kitchen at some point, opened the curtain and took a look inside.
They saw Qin Jiulie chopping wood and making a fire, and Jiang Ning cooking seriously.
The two watched this scene with satisfaction.
Then he silently withdrew his gaze.
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