After cutting the dried strands, put them into clean water and let them grow slowly. Watching the dried strands spread out in the water like a cloud would make the cook proud, just look at the knife skills! Our Master Yao is still a treasure trove!
I am secretly proud of myself. Now I am full of energy, my hand holding the knife is steadier, my vision is sharper, and my sense of taste is obviously more sensitive than before. It seems that I am the chosen chef!
I feel good today. The shreds are a little thinner, but the flaws are not hidden!
Up to now, the boiled dried shredded silk is half done. There are two Jiangnan side dishes prepared for my mother today. One is "hairy crab fried rice cake". The hairy crab used today is not the kind of underage small river crab, and it is carefully selected. There are more than four liang of female crabs, all of them are full of yellow!
You don’t have to worry about wasting money when cooking for your mother. People don’t know what they’re selling these days anyway. Such good crabs are all sold at cabbage prices. If you don’t eat them, you won’t get them for free. Let’s eat them in vain today!
However, after Yao Yuan chopped a few crabs, his hand stopped. A good cook should not spoil things, but should make the best use of good ingredients.
I have a good Huadiao for 20 years at home. I just need to sprinkle a lot of rock sugar, add a little good soy sauce, add a few coriander roots, randomly select some star anise, cinnamon and other spices, and cook it over high heat. After the cooked soup is cooled on the balcony, you can make Huadiao drunken crab. My mother will definitely like this taste.
When he poured Huadiao wine into the pot, Chef Yao didn't even think that he was wasting this difficult and good wine!
After adding a drunken crab to my mother on a whim, I checked the glutinous rice lotus root soaked in red yeast rice and osmanthus sugar water. The color of the lake lotus root has slowly faded in. The crimson and plump lotus root is a sight to behold.
I have almost prepared a few side dishes for my mother. When the meal is ready, I just need to stir-fry and cut everything and it will be ready to serve.
Next, I have to fool my father's appetite. My father's hometown is from the Bohai Bay. His ancestors have been farmers for a living for several generations. The old man's taste also retains the authentic farmer's taste. I guess he has become tired of eating in the northwest in the past few years. When it comes to beef and mutton, what I miss most is the taste of my hometown.
Nowadays, the streets are full of vendors selling Chinese cabbage stored for the winter. Large Jiefang trucks are transporting truck after truck to the city. The cabbage is piled up like a mountain at every vegetable vendor.
Residents also buy hundreds or hundreds of kilograms of cabbage from home. When they buy cabbage, they have to carefully wrap each cabbage in newspapers and stack them neatly along the wall. Then these cabbages last for the family for the whole winter. vegetable protection.
I really don’t know when this custom started to form. Just like eating dumplings every New Year, every household will feel unsure if they don’t store hundreds of kilograms of Chinese cabbage in winter.
During this season, in order to ensure the supply of these cabbages, the government even did not hesitate to ask for help from the army.
The price of cabbage currently available in the market is five cents per pound!
There are several varieties of cabbage available in Pingcheng. The local cabbage with yellow heart has large and thick leaves, and can weigh more than ten kilograms each. The cabbage brought to Pingcheng with support from the Shandong area is larger, with tight core, more leaves and fewer leaves; The cabbage from the suburbs of Jinhai is green, fresh and sweet, but unfortunately there is not much of it; there is also a kind of cabbage from Yutian in Hebei Province that looks inconspicuous. The cabbage that has been beaten by frost is wilted, and the cabbage has many leaves and few leaves. Those who know the product will be confused. not much.
But my father only loved this Yutian cabbage. Maybe it was because this kind of cabbage was closer to his hometown, and he had grown up eating this kind of cabbage.
According to him, this kind of cabbage tastes sweet in the mouth. The sweetness dispels fire and gives cabbage the most flavor.
Yao Yuan chose this kind of cabbage today, paired with three pounds of Pippi shrimp that costs ten yuan, and wanted to surprise his father.
Take out the skinned shrimp meat, pound it into a puree, mix in some fat, add some white pepper and salt to give it a little base, and make shrimp paste rolled into the cabbage leaves flying through the water.
After a while, the neat cabbage rolls only need to be steamed for a few minutes, then covered with a thin layer of glazed gravy, and what comes out is an improved version of "Jade White Jade Rolls".
'Emerald White Jade Roll', the name sounds very fancy, but this is a home-cooked dish that farmers in the Bohai Bay area can put on the table during the Chinese New Year.
However, local farmers usually use pork as the filling. People who cannot afford pork can simply make it with lard mixed with tofu, and it tastes pretty good.
Based on his own feeling, Yao Yuan recreated this cheap and attractive dish from his hometown, which may give the old man a little surprise.
Dad loves pork, especially braised pork.
In recent years, in ethnic minority areas, there are many cattle and sheep, and pork is rarely seen. Today, I will stew a pot of pork belly with braised pork to make him enjoy himself.
It is said to be braised pork, but in fact it does not use the braised technique, because my father does not like the way it is too oily and has a sugary color. He likes to stew the pork belly with some soy sauce. After stewing for two hours, the pork becomes rotten and the tongue is so chewy. It would be nice if it could be melted away.
In fact, braised pork is cooked differently in every place in China.
There is red oil and red sauce from Shanghai style. The housewife holds a sugar jar in one hand and a soy sauce bottle in the other and pours it into the pot. The cooked pork belly is sweet at first and then salty, with a bright red color.
Some people also pour a bottle of rice wine into it and simmer it with the pork belly. The stewed pork belly is soft, glutinous and sweet, with a long aftertaste.
There is also the northern braised pork. The five spices must be added vigorously, and you must also grab a handful of vermicelli and put it in, so as not to waste the hard-earned meat-flavored soup.
The braised pork that my father, Comrade Yao Haiyang, likes to eat is different. The method is stew. If you can add a little squid with seeds from the Bohai Bay while stewing the pork belly to add some flavor from the ocean, it will be top quality.
This dish didn't leave any room for Yao Yuan to show off his skills. He could only follow the most village method and put the pork belly flying through the water into the ceramic pot, and then put the small squid called "pen tube" at the same time. Going in, the only extra thing you can do is to stir-fry the ginger, onion, and garlic until fragrant, and at the same time stir up the fragrance of the soy sauce before pouring it into the jar. We are cooks, and we can’t cook everything the same as the aunts in the village. The most basic principles of techniques are Can't throw it away.
Pour a whole bottle of Five Star Beer into the can, then add the lid, and time will do the rest.
At this point, the meal is almost ready. Check all the tableware again, and then prepare all the small ingredients needed for the plate.
Who says Chinese food doesn’t come on a plate? That depends on your intentions!
Whether a meal is tasteful or not, half of it must be served on the plate.
Wash the garlic slices to remove the allicin and soak them in milk. The garlic slices processed in this way will be milky white, crispy and delicious after deep-frying. The braised pork used to decorate the special village recipe will definitely be beautiful and taste good. They will complement each other, and I believe no one else in the country understands this method!
It's a pity that mom and dad must not understand either.
Cut the cucumber into slices with a planer, roll it into a roll and fix it with a toothpick. A small green flower is still in the basin for later use.
There are too few colors that can be found in winter. Except for cucumbers, which are green, the remaining colors can only be made up of white radish and carrots. This is a family dinner, and a little embellishment can make the dinner table look unique.
Moreover, you should not show off your skills too much. Arrange the dishes in a three-dimensional manner and add some flower decorations, which are within the range that ordinary people can understand. If you use a siphon pot or dry ice to create effects at this time, I am afraid that the old man will feel that he is not doing his job properly. You must not have studied hard.
The hour hand points to twelve o'clock, and all preparations are completed!
Today is Tuesday, and Xiao Hua'er has no classes in the afternoon, so I happened to pick her up and go to the airport together. There is still time to take Xiao Hua'er to have a meal at McDonald's.
Big Qin delivered the car on time.
Today, Yao Yuan has to drive to the airport in person. Since he got the car certificate, he has almost no chance to drive, because this popular imported Mitsubishi off-road vehicle has been requisitioned by Lao Ma. Yao Yuan's hands have been itchy since he has a car but can't touch it. .
Big Qin walked in. He shrugged his nose first, and then looked towards the kitchen: "Emma, Manager Yao, what are you doing? Isn't it delicious?"
Yao Yuan began to push him out of the door without politeness, and then closed the door smoothly.
These guys never knew how to be polite, and the things they prepared were all for one person. If this big guy reached out and snatched one away, the whole day's work would have been in vain.
First, I sent Qin to Xiaobailou. During this period, I learned a lot from Lao Ma and started to prepare for the preliminary work of the logistics company. The two of them sat in the car and chatted about some serious business.
"Brother Qin, how are you doing with the personnel preparations?" Yao Yuan took out a box of Hilton from his pocket and threw it to the big guy Qin. This big guy didn't follow Lao Ma's example and smoked more and more frequently.
Big Qin was overjoyed when he saw Hilton: "Emma, foreign trade cigarettes, after all, you are the manager, so your actions are different."
Yao Yuan frowned angrily: "Stop talking nonsense and tell me quickly, I have to go to the airport soon!"
The big man said seriously: "People are not the problem. Veterans are not living a good life. I am very enthusiastic about the opportunity to work in Pingcheng. But I am a little worried. The logistics company will definitely not be able to make money at the beginning. How can we afford to support this company?" Help brother?"
Yao Yuan turned his head, with a look of disgust on his face: "Why, Lao Ma didn't tell you?"
Big Qin opened the Hilton and was about to light a cigarette when he saw Yao Yuan's expression and immediately became serious: "Lao Ma said, but you are the little boss, I still want to hear you talk about it, after all, all of a sudden It’s no joke to attract so many people, and I don’t know what to do.”
After all, he was a company commander, so he had more brains than the guy who was a cook.
At once, hundreds of people were summoned to Pingcheng to seek refuge. That was the size of an entire company. As the person in charge, he had to be responsible for the future of these hundreds of people.
"Let me ask you, how are your comrades living in your hometown? Do you have a regular job?" Yao Yuan slowed down the car and wanted to have a good talk with the big man.
The big man sighed: "You may not know the situation in the army now. The disarmament and disarmament are all evil. The third-class merits are not counted. The second-class merits are all advised to go back to the place. But there are not so many places to resettle in the place. After returning home, I can only wait at home, and there is still no news, but the whole family is waiting for food, and they can't afford to wait. My deputy company commander has already started pulling a cart to earn money in his hometown."
Yao Yuan pressed down the car window and let out a sigh. The pain caused by the changes of the times is an unbearable burden for every individual and family!
The national policy in the future is peaceful development. The troops who have sacrificed their lives and blood for the country will face large-scale reforms. This is a good thing and a correct decision in line with historical development. However, what the people who are involved will bear will be determined. I can't bear to hear it!
