Chapter 49: A table of delicious food
After a while.
The whole piece of pork, moistened with soy sauce, is brightly colored and shiny, looking like pork belly.
Jiang Ning washed his hands.
Cut the whole piece of pork into thick slices.
Each piece is covered with bubble-covered pig skin, shiny fat, and layers of lean meat.
Place them neatly at the bottom of a large bowl and sprinkle with minced ginger and a little salt for seasoning.
Finally, add the soaked pickled mustard greens and pour in a little pickled mustard greens juice.
Then you can put it in the pot and steam it over high heat.
During the steaming process, the aroma of the pickled mustard greens will permeate into the pork, and the fat aroma of the pork will also permeate into the pickled mustard greens.
The aromas of two different ingredients are perfectly intertwined.
Just like that, a fragrant, soft and delicious braised pork with preserved vegetables is ready to be served.
Braised pork with preserved vegetables, online photo
To this point.
Jiang Ning just needs to stir-fry seasonal vegetables and cook a simple mushroom soup.
The three dishes and one soup, a combination of meat and vegetables, are ready.
But Jiang Ning wanted to do more than just that.
She took half a piece of pork with fat on the side, removed the lean meat, and then cut it into small pieces.
Each square piece of meat was glistening with bright white fat.
Then don’t add anything, just put it in a big boiling iron pot.
This is - fried lard.
The white pork chunks were sizzling in the iron pan, and the rich aroma filled the whole house.
Not only Grandpa Qin and Grandma Qin smelled it.
I'm afraid anyone passing by the yard can smell this fragrance.
It makes people drool.
Over time.
The crystal clear oil was forced out by the high temperature.
The white pieces of pork turned into golden lard.
The aroma of frying is the most charming.
Jiang Ning prepared shredded onions and wild garlic segments on the side.
This wild garlic is completely different from ordinary onions and garlic. It has a particularly strong aroma. Wang Chunxia dug it from the cracks in the rocks on the mountain and planted it in her own vegetable garden.
You can’t buy it just by buying it.
Put onions and wild garlic into the oil pan.
Roll together in boiling lard.
The original meat aroma was instantly filled with the aroma of garlic.
The onions and wild garlic were fried until crispy in a short while and then fished out along with the lard residue.
A small bowl full.
It’s also a dish.
The lard residue is delicious when eaten hot and crispy, or when used to make soup.
The lard is placed in an enamel cup and will turn into solid fat once it cools down.
It can be used anytime and anywhere, and is also convenient to carry with you.
If there is no meat at home, adding a little lard when cooking can satisfy your craving.
Jiang Ning looked at the finished product in front of him and smiled with satisfaction.
Continue to be busy and start making the next dish.
…
A quarter of an hour later.
The five of them sat around a small table and the hot meal was served.
A plate of vegetable egg custard, a plate of braised pork with pickled mustard greens, a small portion of wild garlic and lard, a plate of stir-fried cabbage, and a bowl of clear yellow mushroom soup.
A full table.
Rich and fragrant.
I would like to say something more about the dish of vegetable and egg custard.
Why a plate and not a bowl?
After being steamed, this egg custard is not in the state of ordinary solidified egg liquid, but more like an egg roll.
QQ bouncy.
Jiang Ning took the egg custard out of the rectangular lunch box, upside down, and it became square like a sausage.
Then cut into similar sized thick slices.
Arrange them piece by piece.
Golden egg liquid, orange carrots, and green vegetables. ∞
The combination of the three colors is fresh and harmonious.
It's eye-catching.
Vegetable egg custard, online photo
Grandpa Qin and Grandma Qin had never seen such a practice before and were stunned.
Especially.
In just one hour, Jiang Ning washed, cut and cooked the vegetables by himself and managed to prepare such a large table of dishes.
This is so capable!
Lin Shijiao's face turned even paler, she was shocked, confused, and couldn't believe it.
But...
She had been peeking at the scene in the kitchen from outside, and she saw with her own eyes the meal that Jiang Ning had prepared himself.
Even though I was so angry that my teeth were itching, I couldn't find any fault.
The feeling of frustration from the whole day deepened in my heart once again.
Qin Jiulie first handed Jiang Ning a wet towel and said, "Wife, you've worked hard. Wipe your hands."
Then he asked Jiang Ning to sit down.
The man took the bowl, chopsticks and rice spoon and served a full bowl of rice to everyone present.
Grandpa Qin had been staring at the table full of food with his bright eyes.
So fragrant!
It smells so good!
Ever since Jiangning started frying meat, the aroma has been getting stronger and has never dissipated.
Now there are pork and eggs in front of me, which are delicious and fragrant.
How can I bear it!
Grandpa Qin said immediately after Qin Jiulie finally sat down.
"Everyone is here, let's eat!"
A concise and imperative tone.
The chopsticks were already in his hand, reaching straight for the pot of braised pork with pickled mustard greens.
A thick slice of meat with pickled mustard greens soaked in gravy.
He opened his mouth and took a big bite.
The tender and flavorful meat slices paired with the unique aroma of pickled mustard greens instantly fill the taste buds.
“Delicious! So delicious!”
Grandpa Qin ate with voracious appetite and could not stop at all, with a satisfied smile on his face.
Even at this time, he did not forget the people around him.
"Yulan, Jiaojiao, you guys should eat quickly too. Granddaughter-in-law's cooking skills are really great. I have never eaten such delicious food. Eat quickly, everyone eat together."
The time it takes to speak.
Grandpa Qin had already extended his chopsticks to the plate of golden and crispy wild garlic pork scraps.
Bite in mouth.
Click, click.
Crisp and crunchy.
The taste is completely different from pork with pickled mustard greens.
But it’s just as delicious!
Grandma Qin was as elegant as ever. Before she started eating, she said, "Aning, you've worked hard."
The first thing she picked up with her chopsticks was vegetable egg custard.
Take a bite.
The sweetness of eggs and the freshness of vegetables are a perfect match.
tasty!
It was unexpectedly delicious.
Grandma Qin couldn't help but admire Jiang Ning's cooking skills once again.
The next dish to try is naturally the most fragrant braised pork with preserved plums.
When you take a bite, not only does it not feel greasy, but it feels just right.
In addition to being soft, pickled mustard greens also have a crispy texture.
It is fragrant and chewy.
Grandma Qin suddenly widened her eyes, revealing a look of surprise and disbelief.
She picked up another piece of pickled mustard greens covered in gravy, and still tasted another sweet and rich flavor in it.
So familiar...
Just fine
Just like I've eaten before.
Grandma Qin's memories of her youth were awakened and surged up.
“This taste is…”
She was so emotional that her eyes turned red for a moment, and her voice was slightly choked and trembling.
This time.
Everyone at the dinner table became nervous.
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