Chapter 23 Show off your skills!
After the family left, Tong Xiayue asked Ji Jiashu to move all the meat into the kitchen.
Looking at the pot full of meat in front of him, Ji Jiashu began to worry. Wouldn't this tire his beloved wife? !
Ji Jiashu: There are too many. If we can't finish it today, we can do it tomorrow. The weather is not too hot. It will be fine to put it in a bucket and refrigerate it in the well!
Tong Xiayue raised her eyebrows and looked at Ji Jiashu, and said confidently: "It can be done today, just help me!"
Ji Jiashu knew that she had good skills, so he didn't say anything more.
Tong Xiayue asked Ji Jiashu to go to the private plot to pick some garlic leaves, onions, and some useful vegetables, and then she took advantage of the fact that no one was around and flashed into the space.
Looking at the ingredients, she had already thought about what dishes she was going to make, so she quickly took out the necessary condiments from the space.
First, the halved pork intestines!
Put the pig intestines in the pot and blanch them, add scallions and ginger. There was no cooking wine, so she poured some Ji Zhiyong's sorghum wine. This is necessary to remove the fishy smell of the intestines!
After the water boils, skim off the foam, cook for another two minutes, and drain the water.
In another pot, pour oil into the pot, add sugar, and simmer the sugar color over low heat. When it turns red and bubbles appear, add the fat intestines and stir-fry quickly and evenly. Let the fat intestines be coated with sugar color, stir-fry evenly, and then add scallions, ginger and star anise. After the aroma of the star anise comes out, add oyster sauce and soy sauce. Of course, these ingredients are all taken out of the space! After stir-frying evenly, pour in clean water to cover the pig intestines.
Then add salt and pepper, cover the pot, and bring to a boil over high heat. After boiling, turn to low heat and cook for forty minutes.
Just as the pig intestines were bubbling in the pot with the brine, Ji Jiashu came back from his private plot.
Before he even entered the house, he could smell the aroma of meat coming from the kitchen! This aroma was something he had never smelled before, and it made his taste buds salivate!
He followed the aroma of meat into the kitchen, only to see green smoke curling up from the stove, and Tong Xiayue busying herself in front of the chopping board.
Ji Jiashu patted Tong Xiayue on the shoulder: Is there anything else I can help you with?
Tong Xiayue put the pig's lung and stomach in a small bucket and handed it to Ji Jiashu: "See how to preserve this until tomorrow. There is chicken soup today. I will cook soup for everyone tomorrow."
Ji Jiashu walked straight to the well, tied the hemp rope and put it into the well. The bucket did not sink into the water, but was suspended ten centimeters above the water surface. This temperature was enough to keep the pig's lung and stomach fresh and not spoil.
In the afternoon of April, the breeze blew through the leaves and made a rustling sound, which made people feel happy.
On the country roads, students were leaving school. Nowadays, children have some labor classes, which means they help farmers with their work on a voluntary basis, but they are all free and without any reward.
Tong Xiayue divided the ten pounds of pork she was given into five portions, and only took out one portion. The rest was still refrigerated in the well by Ji Jiashu.
She washed the wild boar and put it in a pot with cold water, added ginger and green onions, and then poured in a little sorghum wine to remove the fishy smell, and turned on the fire to cook the meat.
After cooking, cut the meat into cubes.
Then heat the pot, put the cut pork into the pot, and fry until six sides are browned, fry out the fat of the pork, and then serve it for later use.
Pour out most of the lard, leaving some oil in the bottom, then add rock sugar, stir-fry slowly over low heat, stir-fry until the rock sugar melts and turns into sugar color, then pour in boiling water. Of course, Tong Xiayue puts the Lingzhi water in the space.
Then add the fried pork, and finally add ginger, green onion, star anise, cinnamon, bay leaves, dried chili and other ingredients. Cover the pot and bring to a boil over high heat, then turn to low heat and simmer for 50 minutes.
After stewing, use chopsticks to pick out the spices, let Ji Jiashu increase the heat, and cook over high heat to reduce the sauce. When the soup is thick and covers the pork belly, it can be removed from the pot and served on a plate. Finally, sprinkle a handful of green onions
for decoration! This is a fat but not greasy, melt-in-the-mouth braised pork.
Thinking of the chicken soup that Xiaoni had been thinking about, Tong Xiayue started to prepare mushroom chicken soup.
She cleaned the pheasant caught today and the chicken oil mushrooms and porcini that Xiaoni had picked, then put the pheasant in a casserole and added the Ganoderma lucidum water prepared in advance to simmer.
After a busy period, the sky gradually darkened.
Today, Yangliu Village is clearly a village full of the aroma of meat. People from all over the surrounding area are standing at the door looking in, and they have to sniff hard with their noses when passing by!
But no one's house is as tempting as the aroma wafting from Secretary Ji's kitchen!
Sister Wang next door had already smelled the aroma coming from Ji's kitchen. She also made braised pork tonight, so why didn't it smell so good?
But thinking of the radish balls that Tong Xiayue gave her last time, she knew that Jiashu's wife must have cooked again!
When it was almost time to get off work, Tong Xiayue put chicken oil mushrooms and porcini mushrooms into the chicken soup. While the chicken soup was still stewing, Tong Xiayue began to cut pork liver, pork kidneys and pork heart. Ji Jiashu took the initiative to walk to the stove to help her light the fire.
Then it was time for Tong Xiayue to continue to show her cooking skills!
Cut the pork liver into thin slices, soak it in clean water, change the water once, remove the blood, then take out the pork liver and drain the water.
Wash the garlic sprouts, remember to use a knife to cut off the white part of the garlic, flatten it, cut the garlic, and cut the ginger into shreds.
Next is to marinate the pork liver. Mix the shredded ginger, salt, sugar, dark soy sauce, light soy sauce, and cooking wine with the pork liver and let it sit for 20 minutes.
Add an appropriate amount of oil to the pot. When the oil is hot, add the pork liver. Stir-fry quickly for about half a minute and then add the garlic. Stir until the garlic is cooked. The essence of this dish is the sauce, so you can spray some hot water along the edge of the pot before serving.
Stir-fry over high heat and collect the sauce before serving!
A simple dish to go with rice is ready!
Looking at the tempting green pork liver fried with garlic on the plate, Tong Xiayue couldn't help but think of the pork liver and garlic rice in the school cafeteria when she was in college before she traveled through the book!
The tender pork liver with the sweet sauce can instantly wipe out a large portion of rice!
Soon after the hot pot was finished, Tong Xiayue made stir-fried pork kidney with onions and stir-fried pork heart with green peppers. Looking at the empty noodle bucket, Tong Xiayue looked worried: "Jiashu, what should we do if there is no cornmeal today?"
Recently, Tong Xiayue has been cooking at home, so no one has paid much attention to the leftover food at home. Ji Jiashu walked to the rice jar and gestured: Let's eat rice tonight, seeing that you have made all kinds of dishes.
Tong Xiayue was surprised and said: "White rice? How can this be? Eat it today and you won't have it tomorrow?"
Ji Jiashu: It's okay, I'll go to the grain station to buy cornmeal tomorrow.
Tong Xiayue became interested when she heard that she was going to the grain station. She had never seen what a grain station looked like. Since she had come here from a book, she had to go for a visit and check out the prices. This would also facilitate her future "business" plans!
Seeing Tong Xiayue's hesitant expression, Ji Jiashu walked to the rice jar, washed the rice and started cooking.
We haven't had white rice at home for a long time, so today is a real luxury!
After cooking a few dishes, Tong Xiayue opened the still blanched pig intestines. She picked up a chopstick, poked it, and then asked Ji Jiashu to help turn down the heat: "It's ready. If you cook it any longer, it will become rotten and chewy. Now put it in the pot and let it slowly absorb the flavor!"