PFC Chapter 132 Pickled Dexian
Chapter 132 Pickled Dexian
After arriving home, everyone simply washed up and fell asleep.
Even after a whole night's rest, Xu Si still felt tired the next day. It seems that he should do fewer activities like this in the future.
She forced herself to cook the lamb ribs and went back to a restaurant, otherwise the strong smell of lamb would make her feel dizzy.
Lou Yuexin and others had the same feeling. They were not as efficient as before in preparing the dishes. They all had droopy faces and their movements were mechanical and slow.
Xu Si was responsible for the job of making fire. Apart from adding some firewood from time to time, he just leaned against the stove and stared blankly with the same expression. His body felt warm and his eyelids were a little sleepy.
Suddenly she felt a pair of small hands on her shoulders, which then began to pat her gently. She turned her head and looked back.
Qi Ning's face was full of seriousness, and he punched his fists at a certain frequency.
"Our Qi Ning is so thoughtful." Xu Si praised with a smile.
"Aunt, you've worked so hard. A massage will make you feel better." The child's soft voice was filled with heartache.
Xu Si moved his neck and felt quite comfortable. Children's strength was not that great and their hands were soft, but the most important thing was that he felt at ease in his heart.
"When I grow up, I will do everything and you just have to rest." Qi Ning said proudly.
Xu Si poked his forehead with a smile, "Haha, that will tire you to death."
Others also enjoyed listening to Qi Ning's childish talk.
"Grandma, I'll give you a massage later." The little guy arranged for the next person in advance.
"Okay," Lou Yuexin agreed softly, with love in her eyes.
"Why don't you let your mother beat you?" Su Jinyue waited for a while but she didn't hear anything. She felt a little resentful. It was not right for the little guy to do that with his temperament.
"Didn't Daddy beat Mom last night?" Qi Ning's little eyes were full of confusion.
It was after seeing Mom say she felt much more comfortable after Dad gave her a massage that he learned to do the same for other people.
Su Jinyue blushed at the teasing looks from everyone, "What are you talking about, kid?"
Xu Si raised his eyebrows and smiled. What the child said was true.
I have to say, Su Jinyue and Shen Jingchuan have a really good relationship, and they are often shown affectionately.
The two women who made the meatballs were also married, so they naturally understood and laughed along. Only An Yu, the innocent boy, had red ears, and inexplicably felt that he shouldn't be here.
After all this commotion, Xu Si was no longer sleepy. When people have free time, they like to think about what to eat.
I'm tired of the usual dishes and want something different.
She looked at the ingredients purchased today. In addition to the commonly used tofu skin and pork belly, there were also winter bamboo shoots.
Thinking of the ham that he hadn't touched since he bought it, he came up with an idea, "Let's have a Yan Du Xian drink today."
"Isn't this pickled pork with preserved vegetables a spring dish?" Lou Yuexin remembered that she had eaten this dish in a restaurant when she was out for an outing. The ingredients were very particular and everyone was flocking to it. If you didn't have a certain status, you couldn't even get in line.
Xu Si asked the little guy to stop, stood up and did some stretching exercises, and replied, "Yes, but we will eat at home, so we don't need to care so much."
Of course, the most important thing is that she just wanted to drink this today, she was so willful.
Spring bamboo shoots are usually needed to make pickled pork with preserved vegetables, as they are tender and sweet. But now we only have winter bamboo shoots, so we’ll have to make do with that.
"Xiaoyu, where did you put the ham?"
When the boy heard that she had spent one tael of silver, he treated it as a treasure and said he would find a good place to put it. She let him do what he wanted, but later on she didn't know where he hid it.
An Yu glanced at the cabinet and said, "Let me get it."
"Okay," Xu Si began to prepare other things he would need.
As he was cutting the ginger, he heard An Yu's slightly raised voice, "Oh no, Master Xu, the meat is bad."
He carefully took the ham down from the top of the cabinet, thinking that this leg was worth one or two taels of silver, and the meat and the money were no different. He treated it as a fragile item and did not dare to use any force.
As soon as I removed the oil paper, I saw green hair growing on some parts of the bottom.
He looked at Master Xu, afraid that she would be unhappy.
"It's broken, it's broken, it's okay, luckily you found it early, otherwise it would be more troublesome to eat a bad guy," Lou Yuexin was closest to An Yu and saw it at a glance. She was afraid that Xu Si would blame himself, so she hurried to comfort him.
As he said this, he walked over and wanted to rewrap the ham and throw it away.
"Hey, no, wait, it's not broken," Xu Si hurriedly stopped her. She had naturally checked it when she bought it, and she knew about the hair problem.
He strode over to the two of them and explained, "It's normal for hair to grow. It means the fermentation is good. Smell it. Is the meaty aroma strong?"
The two of them sniffed it doubtfully and nodded.
A large number of beneficial microorganisms will exist during the fermentation process of ham, and the mold that grows can protect the ham. In addition to preventing it from being attacked by pests, it can also verify the quality of the ham's pickling.
The growth of green hairs means that the ratio of salt and water in it is appropriate.
She wanted to teach An Yu some gourmet dishes, so she asked him to watch.
"The so-called Yan Du Xian, "Xian" means pickling meat, and "Du" means stewing, so this dish is simply salty and fresh."
Pointing to the ham that had been scraped of the green hair, he said, "Look at this leg. We can divide it into five parts, namely the fire claw, the fire heel, the upper part, the middle part, and the dripping oil."
As he spoke, he cut it open neatly.
"The fire claw is the part of the pig's trotter. The bones make up the majority of it, and the rest is tendons. It is the most suitable for making soup. I will make you a golden and silver hoof later. The soup will be milky white and have a very rich flavor.
The hot heel is the trotter's trotter. This part has a light salty taste and a strong aroma, making it most suitable for stewing. It can be made into a stew with ham, dried bamboo shoots and old duck.
The top part is the most essential part of the ham. The meat is tender and suitable as a main dish. Honey-glazed ham is made with it.
The middle part, located at the hip joint, has firm lean meat and can be stewed, steamed or stir-fried. It can be stewed or steamed with vegetables, tofu or fish.
Finally, the drippings are where the fat from the ham collects, perfect for old hen soup.”
This dish hasn't been cooked yet, and when Xu Si mentioned other dishes, everyone's saliva was almost flowing.
Xu Si cut a piece from the heel of the fire and cut it into slices.
An Yu wrapped the other parts separately and put them back into the cabinet, paying more attention to it.
Remove the outer skin of the washed winter bamboo shoots, leaving the tender part in the middle, and cut into small pieces for later use.
Cut the tofu skin into appropriate sizes, roll it up and tie a knot.
Blanch the sliced ham and pork belly with scallion, ginger and cooking wine. Also blanch the winter bamboo shoots and tofu skin.
Add ham and pork belly to the hot oil, stir-fry for a few times, then add boiling water and a few slices of ginger. After boiling, turn to low heat and simmer for 40 minutes.
During this process, the casserole made a constant tapping sound due to the heat.
When the time is right, add the bamboo shoots and finally add the tofu skin to make a knot.
The finished pickled pork with preserved vegetables has a thick and white soup, the meat is tender and crispy, and the bamboo shoots are fragrant and crispy.
Su Jinyue blew on the soup in the bowl and said, "It looks like there's no oil."
"It was all absorbed by the tofu skin."
“So fresh.”
Although it is described as fresh, it is difficult to explain what the specific taste is. However, when you eat it, you can know that it is this taste.
“It’s really delicious.”
Seeing that everyone liked it, Xu Si agreed, "Then I'll make it again next spring with spring bamboo shoots."