Chapter 45 Jin Cancan, Pumpkin Millet Porridge
Song Qingqian closed the door again and walked back to the back room.
During this period, some noises were heard one after another.
Maybe Song Qingqian is looking for something.
After a while.
Song Qingqian is back again.
This time, when she opened the door, the gap in the door became a little bigger.
"Here you go. All my millet is here. I don't know if there are three pounds or not. You can see for yourself."
Talking.
Song Qingqian handed Jiang Rou a white cloth bag, which was full of golden millet.
After Jiang Rou took it, she weighed the bag of millet with her hand. It was very heavy, probably more than three kilograms.
She accepted them all without hesitation.
"This piece of pork is yours now."
Jiang Rou handed the hemp rope tied with pork to Song Qingqian.
They bartered and the deal was done.
To this point.
Jiang Rou met Song Qingqian and got the millet she needed, so she could turn around and leave with Zhou Xiaohua.
But she didn't. Instead, she said something else to Song Qingqian who was about to close the door.
"I tasted this pork yesterday. It was very fresh. It must have been freshly slaughtered. This kind of pork is also very delicious when used to make boiled meat. It is not inferior to braised pork at all. And boiled meat is easy to make.
Just put half a pot of cold water and put the pork in. Then add cooking wine, scallions, garlic, ginger, onions...all kinds of seasonings will do. Don't be too particular. Just put them in and it's okay even if you don't cut them.
Just put it in and cook it for half an hour, then take out the pork, cut it into slices, and eat it with a little soy sauce. The taste is absolutely amazing!"
Song Qingqian listened to Jiang Rou's words and subconsciously remembered every step she said.
but……
Why did Jiang Rou tell her this?
Song Qingqian looked at Jiang Rou with a puzzled look.
Jiang Rou cried out in surprise, as if she had just woken up from a dream.
"Ah... this pork is yours now, not mine. I really thought too much... Thank you Xiaomi, see you another day."
Jiang Rou held Xiaomi in one hand and Zhou Xiaohua in the other, and left with a smile.
Just like what she said before, she was just greedy and couldn't help but say more.
Song Qingqian was holding the pork and looked at Jiang Rou's leaving back, her eyes moving.
Boiled meat...
It sounds simple enough.
…
Back home.
Zhou Chongshan and Zhou Xiaochuan haven't come back yet.
Jiang Rou just seized the time and hurried to cook.
When I opened the millet that I exchanged with Song Qingqian, it was golden in color and had a very good texture.
She took out some millet and put it in a large bowl to wash and soak it.
When washing millet, you cannot rub it like rice.
On the one hand, millet particles are relatively small and have a brittle texture. If you scrub them back and forth, they will easily turn into powder, affecting the taste.
Secondly, many of the nutrients in millet are on the surface of the grains.
If you scrub too hard, the nutrients will be lost.
Jiang Rou took a pair of chopsticks and stirred gently.
The water flows and takes away the dust on the surface of the millet, making it clean.
The golden millet sank to the bottom of the bowl, soaking temporarily.
During this period.
Jiang Rou started to light a fire, cleaned the iron pot and poured water into it.
She first boiled half a pot of hot water.
The steps for cooking millet porridge are different from those for white rice porridge.
White rice porridge is rice and water cooked together.
But for millet porridge, you need to boil the water first and then put the soaked millet in.
The ratio of water to millet is also very important.
It is probably controlled at 15:1.
That is, one hundred grams of millet requires one thousand five hundred milliliters of water.
Jiang Rou has been a food blogger for a long time in her previous life. She no longer needs any tools to grasp the proportions. She can do it just by feeling and experience.
In the stove, the burning firewood made a crackling sound.
In the iron pot, half a pot of water began to boil.
Jiang Rou poured the washed and soaked millet into boiling hot water.
Immediately, the golden rice grains began to tumble along with the boiling water.
Jiang Rou puts the lid on the pot.
Turning back to... an old pumpkin.
The old pumpkin was given to me by my sisters-in-law a few days ago.
It looks a bit ugly and crooked, but its color is orange and you can tell at first glance that it is of good quality.
In Jiang Rou's previous life, the soft and chewy baby pumpkin became increasingly popular on the market, and she rarely saw authentic old pumpkins like this one.
Jiang Rou cuts off a small circle from an old pumpkin. (Photo)
Peel, cut into small pieces, and wash thoroughly.
She put the old pumpkin into the boiling millet porridge and simmered it together.
The simmering time takes 20 to 30 minutes.
Open the lid from time to time and stir gently to prevent the millet from sinking to the bottom and getting burned.
While Jiang Rou was paying attention to these details, she was not idle.
I made today's lunch in front of the stove.
Chop 3 taels of pork into small pieces, add salt and cooking wine and stir, put the meat paste on a plate, then make a depression in the middle and put an egg on it.
It's a bowl of steamed egg with minced meat.
Cut the rectangular purple eggplant into 4-5 cm long pieces, place them side by side in the middle of the plate, and sprinkle with a thin layer of salt.
It is the simplest and most refreshing steamed eggplant.
There are two pots on the stove.
One pot contains pumpkin and millet porridge, and the other pot contains rice.
There are no other iron pots to cook in.
The most convenient thing about these two dishes is that they can be steamed and cooked together with rice.
After the rice is cooked, the steamed egg with minced meat and steamed eggplant are also cooked.
You can add a little soy sauce to the steamed egg with minced meat to enhance the flavor.
The steamed eggplant has become soft. If you peel it gently with chopsticks, the long pieces of eggplant will be torn into strands like scallion shreds.
At this time, add chopped green onion, soy sauce, and a little sesame oil.
The seasoning of steamed eggplant is ready.
During this period.
Jiang Rou also did not forget the millet porridge that was bubbling all the time.
The millet porridge stove was turned down to a low heat, and the pumpkin pieces had become quite soft after being simmered for a long time.
Jiang Rou took a spoon and crushed all the soft pumpkin pieces into pumpkin puree.
The orange-yellow pumpkin puree is completely integrated into the millet porridge.
Make the millet porridge thicker, the color a little darker, and have a golden fragrance.
And there is a lot of starch sugar that has settled in old pumpkins.
In this way, the millet porridge does not need to be seasoned. The sweetness of the old pumpkin alone is enough.
Finish this.
Jiang Rou turned off the stove and covered the millet porridge.
This is the last step of millet porridge.
Keep the millet porridge warm for 15 minutes under the residual heat of the charcoal fire.
While Jiang Rou was cooking.
Zhou Xiaohua stayed beside Jiang Rou, walking around in small steps.
Jiang Rou made a fire and she passed the firewood to the side.
Jiang Rou was washing vegetables and she was watching from the side.
Jiang Rou was chopping meat. The timid girl was frightened by the noise and almost shrank back into the corner.
Later, Jiang Rou waved at her, and Zhou Xiaohua walked out tremblingly.
Zhou Xiaohua stood on tiptoe, trying to look towards the stove. She watched Jiang Rou busying herself in an orderly manner, and gradually smelled an alluring fragrance.
The aroma is so delicious.
Zhou Xiaohua kept swallowing her saliva, looking at Jiang Rou with eyes full of sparkling admiration.
At this moment, Jiang Rou became a fairy in Zhou Xiaohua's eyes.
The fairy just moves her fingers and her house will be full of delicious food!
Swish, swish.
It smells so good, I sip it hard.
While they were busy, Zhou Chongshan's voice came from the front yard.
"Wife, Xiaohua, we are back."