Chapter 264: Boiled Pork Slices
Xu Qingmeng also made steamed cakes, fearing that the old lady would have no appetite, because she had heard from Pei Cheng that the old lady had a poor appetite.
It just so happened that Xu Qingmeng had soaked the millet yesterday. After being soaked overnight, it was soft when squeezed by hand and could be easily mashed into a paste.
However, in order to make the taste more delicate and without any graininess, Xu Qingmeng spent more time processing the millet porridge.
Then comes the most difficult step, which is beating the egg whites.
Fortunately, Xinting has become more and more skilled now because she learned how to make cakes.
In modern times, since the invention of the automatic egg beater, Xu Qingmeng no longer beats eggs by hand because she thinks it is an extreme waste of time.
Xinting beats the egg whites, and Xu Qingmeng mixes the beaten egg whites and millet paste evenly. After shaking out the bubbles, they steam them in a pot over high heat for half an hour. Just wait for the time to be done. It is actually very simple, but it takes a lot of effort.
Since Mr. Pei was a military general himself, he was in very good health and had no taboos, so it was easy to deal with.
The first dish Xu Qingmeng made was sweet and sour spare ribs. Because it was Chinese New Year, the Gu family’s signature dish, braised meat, had to be included, so she just fished it out and cut it into a plate.
Spicy diced chicken, pickled fish, boiled pork slices.
Boiled pork slices is a classic Sichuan dish in modern times. It is spicy, fresh and fragrant, and the meat is tender and smooth. It is very popular. Although Xu Qingmeng has cooked many Sichuan dishes, he has never made this one.
Cut the pork tenderloin into thin slices. This requires a test of one's knife skills. The thinner the slices, the better, so that the slices can be more flavorful.
Put the sliced meat into a bowl, add a spoonful of rice wine, a spoonful of soy sauce, an egg white, and two spoonfuls of starch, stir well, and marinate for a quarter of an hour.
Since she didn't know what vegetables others liked to eat, Xu Qingmeng naturally prepared the vegetables she liked.
Boil water in a pot, put in vegetables after the water boils, blanch them for a while, then remove them, drain the water, and place them on the bottom of a bowl for later use.
Pour oil into the pan, add dried chilies and Sichuan peppercorns, and stir-fry over low heat until fragrant.
Add minced ginger and minced garlic and stir-fry until fragrant, then add red chili oil and stir-fry until red oil comes out.
Since there was no time to prepare the broth, I had to add an appropriate amount of water to the pot and bring it to a boil over high heat.
Put the marinated meat slices into the pot one by one, and gently spread them out with chopsticks to prevent them from sticking together.
Put the meat slices into the pot and cook until they change color, which doesn’t take too long, then turn off the heat.
Pour the cooked meat slices and soup into the vegetable bowl, and sprinkle chopped green onions, pepper powder and chili powder on the surface of the meat slices.
Take another wok, pour in a proper amount of oil, heat it until it is all over, pour the hot oil evenly on the surface of the meat slices, which will stimulate a pungent aroma.
The boiled pork slices came out of the pot, spicy and fragrant, the meat was very tender and the soup was rich. Xu Qingmeng didn't make it too spicy, fearing that Grandpa Pei and the others wouldn't be able to adapt.
"Aunt, the fried tofu is ready. I just tasted it. It's crispy and delicious!"
"Really? Let me try it. I can use it to make a dish together later."
The soaked tofu was fried very well, golden and crispy on the outside and soft and tender on the inside. It tasted very good. Xu Qingmeng gave Xinting a thumbs up.
Xu Qingmeng tasted a piece. If this thing was soaked in a bowl of spicy hot pot and absorbed the spicy hot pot soup, it would be so fragrant when bitten. It would be more delicious than the current one. However, it is not suitable to make spicy hot pot now, otherwise he would have had a bowl of it.
Then Xinting continued to fry the meatballs while Xu Qingmeng prepared the next dish.
Tofu stew with meat.
Cut the pork belly into pieces and blanch it in cold water to remove the blood foam.
Put oil in the pan, add rock sugar to turn it into sugar color, then add the chopped pork belly and stir-fry until the surface is golden brown.
Add onion, ginger, garlic and star anise and stir-fry until fragrant. Pour in rice wine and soy sauce for seasoning. Add hot water to cover the meat, bring to a boil over high heat, then simmer over low heat for half an hour.
Add the tofu puffs and continue to simmer for a quarter of an hour. Add a little salt to taste and serve.
Xinting is frying some meat here.
The so-called fried meat is deep-fried large pieces of pork belly.
Xu Qingmeng also took this opportunity to fry some oil residue and boil a lot of lard.
She uses fresh pork fat and pork lard because of its high fat content, and the oil boiled from it will be more fragrant.
First, cut the pork fat into small pieces or thin slices to make it easier to extract the oil.
Xu Qingmeng chose the dry pot cooking method.
Do not put oil in the pot, just put the pork fat and simmer over low heat.
Keep turning the fat to prevent it from sticking to the pan. As it cooks, the fat will gradually melt, and the lard will be released, finally turning into golden oil residue. When the oil residue becomes crispy, it is done.
After removing the oil residue, place it on a strainer to dry and remove excess grease.
After the oil residue has cooled, it can be stored in a jar. The oil residue can be used for cooking, chopped into stuffing for dumplings and buns, and can also be used to add flavor. When cooking soup or stew, add a few grains. The lard boiled out can be used for cooking or making snacks. The lard used to cook with this animal oil is very fragrant, much more fragrant than ordinary oil.
He talked with Old Madam Pei in the room for a long time until the old lady could no longer bear it and came out. Old Master Pei was accompanied by Gu Yunyi.
"Meng Niang, thank you for your hard work."
"Mom, why do you say that? We are a family." Xu Qingmeng glanced at He, but did not stop his hands.
Xu Qingmeng was rolling out pancakes at this time. "It's my mother's blessing to meet you. What is this for?"
"Mom, I'm planning to make a new dish, mutton soup with steamed buns. There's still a lot of mutton left."
"I haven't eaten this yet, but your cooking skills make everything delicious."
"Mother~"
"We are all family, there is nothing to be shy about."
"That's right, my aunt is the best."
Xu Qingmeng was really helpless towards them. It seemed like she didn't do anything. How could these two people praise her so much?
After the dough has rested, knead it evenly, divide it into small pieces, and roll them into round cakes as thick as a fingernail.
Preheat the pan without adding oil, put the pancake into the pan, and fry on low heat until both sides are slightly yellow.
After the baked steamed buns have cooled, break them into small pieces the size of soybeans with your hands and set aside. Then you can start stewing the mutton.
The mutton had been cut into fist-sized pieces in advance and soaked in cold water for three hours to remove the blood.
Put the mutton in cold water, add ginger slices, bring to a boil over high heat, skim off the foam, remove and wash.
Put the mutton into the stew pot, add onion segments, ginger slices, bay leaves and other spices, then add appropriate amounts of salt and rice wine, and stew for two hours.
Take out the stewed mutton, cut into slices and set aside. Filter the mutton soup and set aside.
Tear the soaked black fungus into small pieces, and soak the vermicelli in hot water in advance.
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