at this moment.
Wang Chunxia was shocked inside.
Because...she was seen through.
There was exactly two kilograms of pork in their house, no more, no less.
Yesterday she went to the market early in the morning and waited in line for two hours before buying it from the supply and marketing cooperative.
Pork is in short supply and in short supply.
If you go a little later, you won't be able to buy it at all.
After Wang Chunxia bought it, she was reluctant to finish it all at once.
One pound of bacon was rubbed with salt, and one pound is still hanging in the kitchen, thinking about eating it later.
Could it be that the person in front of her could read minds?
Jiang Ning is actually not that clear about these details.
She only remembered that the original article mentioned that Wang Chunxia was not only a good hand in the field, but also a diligent and thrifty person in housekeeping.
Even if the mountains are blocked by heavy snow in winter, there will be nothing to eat from house to house.
They actually have fresh Chinese cabbage stored at home.
It's just that a down-to-earth and capable person like Wang Chunxia turned out to be rustic and slovenly in Jiang Xinrou's eyes. She only wanted to be an official wife and didn't want to socialize with such people at all.
Therefore, Wang Chunxia is just a small character that was randomly skipped in the idle writings in the original text.
Jiang Ning particularly admires such people.
Just one glance and I remembered her name.
So when she was looking for ingredients, the first thing she thought of was Wang Chunxia.
"Sister Chunxia, can you?"
Jiang Ning asked again earnestly.
Wang Chunxia immediately nodded heartily as if she was bewitched by her smile.
"Okay! Of course!"
Talking.
Wang Chunxia took Jiang Ning into the house, and gave Jiang Ning the whole piece of pork that was hanging there, without cutting it.
and……
"Sister Chunxia, your spicy food looks really good, can you share it with me?... Wow! It's mountain fungus! Sister Chunxia, you are so awesome, you can actually pick up fungi. You have to distinguish which ones are edible and which ones are not. , these are so difficult...and your vegetables are so juicy and tender at first glance..."
Wang Chunxia was instantly surrounded by compliments one after another.
Wang Chunxia's dark face turned red.
It was just planting vegetables and picking fungi, but in Jiang Ning's mouth, it became something extraordinary.
She had never heard so many compliments in her life.
Let alone in this military compound.
Jiang Ning looked fair and tender, but she was completely different from the other sisters-in-law.
Wang Chunxia's inferiority complex was smoothed away silently.
When Jiang Ning walked out of the hut again, his hands were full of things.
Not only did she have what she asked for, but there were also some extra mushrooms and four or five eggs.
These days, eggs are as in demand as pork.
Jiang Ning didn't think about taking it from Wang Chunxia. After all, the livestock farm in her Lingbao space had opened, and she had already raised chickens and ducks, with plenty of eggs.
But when Wang Chunxia heard that she was going to cook for Commander Qin, she immediately gave it to her.
"Sister Chunxia, next time you go to the market, be sure to take me with you. I will go with you."
"You want to...come with me? Are you sure?"
Wang Chunxia looked hesitant and surprised, and she subconsciously touched her clothes.
Her clothes were all dirty and dirty, and the other sisters-in-law were not willing to go with her.
Jiang Ning nodded sincerely and sincerely.
She had made up her mind to have a good relationship with Wang Chunxia.
In the entire military compound, the person who knows the best about the situation around the military camp and how to buy cheap and affordable things during the market is Wang Chunxia.
"Then we have a deal!"
"……good."
…
kitchen.
When Jiang Ning came back with a bunch of ingredients.
Qin Jiulie had already lit the fire, even washed the iron pot, and filled the water tank beside it.
The ingredients Jiang Ning brought looked messy, with bits of all kinds of things.
But she already had the recipe in her mind.
Jiang Ning put on an apron and began to prepare in an orderly manner.
First up is the vegetable egg custard.
Cut the carrots into shreds and the green vegetables into sections. Heat hot water in an iron pot and put the shredded carrots and green vegetables into the hot water until cooked.
before the color of the vegetables darkens.
Take it out immediately, chop into pieces, and set aside in a small bowl.
Then beat the eggs.
Jiang Ning didn't use an ordinary big bowl, but a silver aluminum lunch box, a boxy one.
Put four eggs into it and stir the eggs quickly with chopsticks.
Then add an appropriate amount of warm water and use chopsticks to skim off the foam on the surface of the egg liquid.
This step may not seem important, but it is very detailed.
After there is no foam, the steamed egg custard will not have pits.
Then chop the shredded carrots and green vegetables and put them into the egg liquid.
Give it a gentle stir.
Boil the rice in the iron pot, put a bamboo rack on it, and put the aluminum lunch box on it.
In this way, you can cook rice and steam egg custard at the same time.
Next comes the highlight of the day - Pork with Dried Plums and Vegetables.
Dried prunes are a specialty of Jiangning's hometown and her favorite dish, so when she left home, Gu Yunshu brought her a large bag full of dried prunes.
Jiang Ning picked the best ones, grabbed two handfuls, put them in a large bowl, put them in cold water and soaked them first.
Then there’s the processing of the pork.
Jiang Ning cut into almost a pound of pork with one knife.
The piece with the lean meat sandwich is used to make braised pork with dried plums and vegetables.
The piece with more fat is put aside, waiting to be cooked with other dishes.
Put a whole piece of meat into a pot under cold water, add onion, ginger and garlic, and blanch it first.
The pork of this era is all native pork from rural areas. The meat is good and clean, and there is no foam at all when blanched.
After the pork is cooked, it will be white in color.
During this period, Jiang Ning asked Qin Jiulie to use wood to cut a few thin sticks.
Qin Jiulie had no idea what the sign was for, but he just did it when his wife asked him to.
Jiang Ning grabbed the bamboo skewer and poked many small holes in the skin of the blanched pork.
Then.
Heat the fire and pour oil.
When the oil temperature reached 70% to 80% heat, the pork pieces were put into the oil pan with the skin side down and fried.
The sizzling sound is beating beautifully and sweetly.
The pork skin undergoes subtle changes after it comes into contact with the hot oil.
The small holes made by the bamboo sticks earlier came into play at this time.
After frying for a few minutes, the originally flat pig skin developed a layer of beautiful bubbles, which is the effect of tiger skin.
After following this step, the steamed pork skin will not become old and hard, but will be soft, tender and tough.
Next, apply a layer of soy sauce to the meat.
Instead of simply pouring it on, you press it with your hands to marinate it for flavor.
Jiang Ning's thin white fingers held the pork and carefully spread the soy sauce into every inch of the pork texture.
She didn't feel that the soy sauce had stained her hands at all. Instead, her face drooped slightly, her expression serious and calm.
Concentrate entirely on the movements of your hands.
Grandpa Qin and Grandma Qin walked outside the small kitchen at some point, opened the curtain and took a look inside.
They saw Qin Jiulie chopping wood and making a fire, and Jiang Ning cooking seriously.
The two looked at this scene with relief.
Then he silently withdrew his gaze.
