That evening, Cheng Yuan rode her bicycle in the cold wind to the courtyard to find Jiang Yu.
When she arrived, Jiang Yu was stir-frying duck meat, slowly sautéing the oil over low heat. The whole room was filled with the rich and fragrant aroma. There was also a duck soup stewing on the side, which was so delicious that it made people drool.
As soon as she came in, she couldn't help swallowing: "It smells so good, Xiaoyu, what are you doing?"
Jiang Yu smiled and said, "I'm using the duck broth to make duck porridge."
She went to Wei's house to make clothes again today. She originally planned to buy a sewing machine to make clothes at home, but Grandma Shen asked her to do it at her house, so that she would not be so bored and could help her at the same time. Jiang Yu thought about it and agreed.
Strength lies in numbers, so besides making clothes for her children, she could also take this opportunity to make a set for her family. Although her parents-in-law hadn't returned yet, they often mailed things to her, as did the other two old men, so she planned to make a set for them as well.
She had just finished making the children's clothes and was about to go home when she met Grandma Shen's relatives who were bringing them ducks. Because there were several ducks, Grandma Shen gave one to her.
She has been eating a lot of spicy food recently, so she decided to make some duck porridge to clear away heat and detoxify while also clearing her stomach.
Cheng Yuan came over and sniffed the delicious aroma of the duck soup: "Duck porridge? How is this made? It smells so good."
Jiang Yu: "This is easy, just remember it."
The duck meat is slowly simmered in the pot, releasing a thin layer of golden fat that floats on the surface of the clear, fragrant broth. Now it's time to add the rice, still simmering over low heat, allowing the rice to slowly expand in the broth, fully absorbing the savory and delicious flavor of the broth. Just by eating the rice, you can savor the authentic flavor of the duck meat.
Duck meat is not as thick as pork, but it is still as delicious, rich and sweet, and not greasy.
When cooking duck porridge, you must control the heat well. It cannot be cooked as thickly as regular rice porridge. Instead, the rice itself should retain its soft, glutinous and elastic nature, with each grain distinct but not too hard. It tastes smooth, sweet and delicious, and is paired with the fresh and mellow flavor of the soup, which is truly delicious.
After the porridge is cooked, add shredded ginger and chopped green onions to remove the greasiness and enhance the flavor. Finally, put the stir-fried duck meat on the porridge.
The method was not complicated. After hearing it, Cheng Yuan took out a pen and paper from the bag she carried with her and wrote down everything. This was her habit when she came here to learn how to make snacks.
Then he looked at Jiang Yu with sparkling eyes and said, "When it's ready, can you let me have a taste?"
She always felt that the food Jiang Yu made made people feel happy and their mood improved after eating it, which was something that was not found in the food she made.
"Sure, I just cooked more." Thinking of sending a portion to the Wei family, Jiang Yu specially cooked a big pot.
Cheng Yuan held Jiang Yu's hand and rubbed her shoulder with her head: "Xiaoyu, you are so kind, you."
Jiang Yu felt that she was getting in the way of her work, so she pulled her hand out: "Okay, stop being cheesy. Tell me, why did you come to see me?"
Cheng Yuan then remembered what she was doing. She took out the packaged seasoning powder from her pocket and handed it to Jiang Yu: "Weren't you making the hot pot base before? During this time, I slowly taught Chen Xiaorou some snacks as you instructed. Now that she's slowly getting the hang of it, I have some free time, so I tried mixing the seasoning powder. Can you help me taste it and see how it tastes? Is the ratio right?"
Upon hearing this, Jiang Yu asked Cheng Yuan to help her watch the pot. She took the chopsticks, dipped them in some seasoning powder and put them in her mouth.
The seasoning powder is very salty, but the saltiness cannot overwhelm the spicy aftertaste. The spicy taste is fresh and sweet, and the flavor is rich and spicy, which is very successful.
Cheng Yuan is the person who loves spicy food the most that Jiang Yu has ever met. Ever since she first tried Chuan Chuan Xiang, she has been completely hooked on spicy food, and the spiciness has become stronger and stronger.
Even the snack bar's Chuan Chuan Xiang later added extra spiciness, which she described as "spicy enough to satisfy your taste."
There must be people who have the same taste as her. They have to meet the needs of different customers. Not to mention, because of the weather, quite a lot of people choose extra spicy food.
So the spiciness of this seasoning is the highlight. As Jiang Yu tasted the seasoning powder, an idea suddenly popped up in her mind: "Xiaoyuan, we can try making spicy noodles with this seasoning!"
Cheng Yuan was very interested when she heard the name: "Latiao? How are they made?"
Because it was getting late, Jiang Yu couldn't teach her personally, so she could only explain the method to her.
Gluten or bean rolls are usually used to make spicy strips. They are very time-consuming and there is no rush to make them.
She wrote down everything Jiang Yu said and planned to think about it when she got home.
By the time she had memorized it, Jiang Yu's duck porridge was ready.
Jiang Yu took out a bowl and spoon and served a bowl to Cheng Yuan.
The duck porridge has a clear soup base, the rice grains are round and plump, and golden duck oil floats on the edge of the bowl. Not much, it melts into the rice soup, adding a rich oily aroma to the delicious duck soup.
Cheng Yuan couldn't wait to scoop a spoonful into her mouth. The fragrant and delicious duck soup and the sweet and chewy rice grains blended perfectly together. The taste was rich but not salty. The rice grains absorbed the sweet duck soup, and the duck soup had the fragrance of rice. The delicate duck meat was boiled and broken into pieces. It was plump and delicious but not greasy. After swallowing, the warmth went straight to the stomach, and the delicious sweetness lingered between the lips and cheeks for a long time.
After she took a sip, Qiao Jiangyu gave her a thumbs up and praised, "It's just as I imagined, not greasy, sweet, tender and smooth, delicious."
Jiang Yu also scooped some out to taste. "It tastes okay. If you have fried dough sticks, cut some and dip them in. They'll taste great too. The dough sticks absorb the soup really well, and the skin isn't too soft. The freshness of the duck soup is just the right amount to cut through the greasiness. It's fragrant but not overpowering, and it's very satisfying."
Cheng Yuan took the time to reply while wolfing down her food: "Really? Then I'll try it as you said next time."
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