Not a moment later.
The whole piece of pork, moistened by soy sauce, is bright and shiny, and looks like pork belly.
Jiang Ning washed his hands.
Cut the whole piece of pork into thick slices.
Each piece has bubbles of pig skin, shiny fat, and layers of lean meat.
Place neatly into the bottom of a large bowl, sprinkle with minced ginger and a little salt for seasoning.
Finally, add the soaked prunes and pour a little prune juice.
In this way, it can be put into the pot and steamed over high heat.
During the cooking process, the aroma of the pickled vegetables will permeate into the pork, and the aroma of the fat from the pork will also permeate the pickled vegetables.
The aromas of two different ingredients are completely intertwined.
Just like that, a fragrant, soft and delicious pork with dried plums and vegetables is waiting to be cooked.
Braised Pork with Dried Plums and Vegetables, Internet picture
to this point.
Jiang Ning only needs to make stir-fried seasonal vegetables and a simple mushroom soup.
Three dishes and one soup with meat and vegetables are complete.
But that's not all Jiang Ning wants to do.
She took the fat half piece of pork on the side, trimmed off the lean meat first, and then cut it into small pieces.
The square pieces of meat were all glistening with white oil.
Then you don’t need to add anything, just put it in the big hot iron pot.
This is - fried lard.
The white pieces of pork were sizzling in the iron pot, and the rich aroma filled the entire house.
Not only Grandpa Qin and Grandma Qin smelled it.
I'm afraid anyone passing by outside the yard can smell this fragrance.
It makes people's mouth water.
As time goes on.
The crystal clear oil was forced out by the high temperature.
The white pieces of pork also turned into golden lard residue.
The aroma of frying is the most charming.
Jiang Ning prepared onion shreds and mountain garlic segments on the side.
This mountain garlic is completely different from ordinary onions and garlic. It has a particularly strong fragrance. Wang Chunxia dug it from the cracks in the rocks on the mountain and planted it in her own vegetable field.
You can’t buy it just by buying it.
Put the onions and wild garlic into the oil pan.
Roll together in boiling lard.
The original smell of meat was instantly enhanced by a hint of garlic.
The onions and wild garlic were deep-fried until crispy in a short while, and then fished out together with the lard residue.
A small bowl full.
It is also a dish.
The lard residue is excellent when eaten hot and crispy, or used to make soup.
The lard is placed in an enamel cup. As long as it cools down, it will turn into solid fat.
It can be used at any time and is convenient to carry around.
If you don’t have meat at home, you can quench your craving by adding a little lard when cooking.
Jiang Ning looked at the finished product in front of him and showed a satisfied smile.
I continued to be busy and started cooking the next dish.
…
A quarter of an hour later.
The five of them sat down around a small table, and hot meals were served.
A plate of vegetable egg custard, a plate of pork with dried plums and vegetables, a small portion of mountain garlic lard residue, a plate of stir-fried Chinese cabbage, and a bowl of yellow mushroom soup.
A full table.
Rich and fragrant.
One more thing to talk about is the plate of vegetable egg custard.
Why a plate and not a bowl.
After the egg custard is steamed, it is not in the state of ordinary egg liquid after solidification, but more like an egg roll.
QQ bounces.
Jiang Ning took the egg custard out of the rectangular lunch box and turned it upside down. It was as square as a sausage.
Then cut into thick slices of similar size.
Arrange the plates piece by piece.
Golden egg liquid, orange carrots, green vegetables.
The three colors are paired together, fresh and harmonious.
It's eye-catching.
Vegetable egg custard, internet picture
Grandpa Qin and Grandma Qin had never seen this kind of practice before, and their eyes were dumbfounded.
especially.
In just one hour, Jiang Ning washed, cut, and cooked all the vegetables by himself, and he actually made such a large table of dishes.
This is so capable!
Lin Shijiao's face turned pale, shocked and confused, but also in disbelief.
But unfortunately...
She had been peeking out at the scene in the kitchen, and she saw with her own eyes the food prepared by Jiang Ning himself.
Even if I am so angry that my teeth itch, I can't find any fault.
The frustration from this day has once again deepened infinitely in my heart.
Qin Jiulie first handed Jiang Ning a wet towel and warned, "Daughter-in-law, thank you for your hard work. Please wipe your hands."
Then he asked Jiang Ning to sit down.
The man took bowls, chopsticks and rice spoons and gave everyone present a bowl full of rice.
Grandpa Qin has long been staring at the table full of food with his bright eyes.
So delicious!
It smells so good!
Ever since Jiangning fried pork, the aroma has been getting stronger and never dissipated.
Now there are pork and eggs in front of you, all delicious and delicious.
How can I bear it!
Grandpa Qin said immediately after Qin Jiulie finally sat down.
"Everyone is here, let's eat!"
A concise and clear commanding tone.
The chopsticks were already in his hand, and he stretched them straight towards the pot of prunes, vegetables and pork.
A thick slice of meat sandwiched with prunes soaked in meat juice.
He opened his mouth and took a big bite.
The tender and tasty meat slices paired with the unique aroma of pickled vegetables instantly permeates the taste buds.
"Yum! So delicious!"
Grandpa Qin couldn't stop eating so much, with a satisfied smile on his face.
Even at this time, he did not forget the people around him.
"Yulan, Jiaojiao, you guys should eat quickly. My granddaughter-in-law's cooking is really good. I've never had such delicious food. Eat quickly, eat together. Let's eat together."
Efforts in speaking.
Grandpa Qin has already stretched his chopsticks towards the plate of golden and crispy wild garlic pork dregs.
Bite in your mouth.
Click click click.
Crispy and crispy.
It has a completely different taste than the pork with dried plums and vegetables.
But just as delicious!
Grandma Qin was as elegant as ever. Before moving her chopsticks, she said, "Thank you for your hard work, Aning."
The first thing she picked up with chopsticks was vegetable egg custard.
Take one bite.
The sweetness of eggs and the refreshingness of vegetables are a perfect match.
tasty!
It's surprisingly delicious.
Grandma Qin had to admire Jiang Ning's cooking skills once again.
The next thing to try is naturally the most fragrant braised pork with dried plums and vegetables.
When you take a bite, not only does the meat not feel greasy, but it also feels just right.
Moreover, the texture of the pickled vegetables is not only soft but also crisp.
It's fragrant and chewy.
Grandma Qin's eyes suddenly widened, showing an expression of surprise and disbelief.
She picked up another piece of prunes covered in gravy, and still tasted another sweet and rich texture.
It's so familiar...
It's like eating it before.
Grandma Qin's memories of her youth were awakened and surged up.
"This smell is..."
She was so emotional that her eyes turned red for a moment, and her voice was slightly choked and trembling.
This time.
Everyone at the dinner table became nervous.
