Now in April, every household in Suijin Town has a vegetable garden, and the few acres of land that the garrison station dug out themselves have already grown green.
However, only Song Zhenping can grow vegetables like green beans, peppers, and pumpkins.
When Song Liyun arrived at the garrison's kitchen, Luo Baihu was also there, eating his rice while talking to Wang Junxu.
He missed his mealtime, so the kitchen prepared a special meal for him.
Upon seeing Song Liyun, Luo Lun immediately put down his bowl and shouted, "Song girl, come here! I've heard you're a good cook, and since we're here today, I'll show you what I can do!"
These past few days, Song Liyun has been thinking about how to thank Commander Luo, and she also wants to find out how the Tianxianglou matter is being handled.
Now that Luo Baihu is asking to cook for himself, whether it's early or late, it's probably not as simple as just wanting to eat vegetables. Thinking of this, she naturally agreed without hesitation.
Instead of sending a message to Baolinju requesting her usual seasonings, Song Liyun directly used ingredients from the garrison.
The kitchen had pork and sauerkraut, as well as acorn vermicelli, so Song Liyun wanted to make a simple pork stew with vermicelli.
The cook assisted her.
First, soak the glass noodles in hot water, then chop the scallions, ginger, and garlic and set them aside. Next, take a head of pickled cabbage from the pickled cabbage jar, wash it, and cut it into thin strips.
These items are all standard supplies in the garrison.
Once the pot on the stove was hot, Song Liyun put the finely shredded pickled cabbage into the pot and stir-fried it to remove some of the moisture, thus making the pickled cabbage more sour and fragrant.
Once the sour aroma was released, Song Liyun scooped up the pickled cabbage shreds, added oil to the pot, and then stir-fried the thin slices of lean and fatty meat until the oil was rendered.
Then, sauté chili sauce, scallions, ginger, and garlic until fragrant. While the heat in the wok is high, add the dry-fried pickled cabbage shreds back into the wok and stir-fry evenly again.
Pour in enough water to cover the pickled cabbage, cover and simmer for the time it takes for an incense stick to burn.
The cook next to Song Liyun had a long face.
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