Next, Yao Meixiang began to clean up the vegetables to be soaked.

You don't have to buy vegetables, Yao Meixiang will be delivered with a phone call.

The man who came to deliver the food was in his thirties, not very tall, drove a van, and was very polite to Yao Meixiang.

Without waiting for Yao Meixiang to start, he took a bag of fresh vegetables from the car and sent them directly to the kitchen.

Yao Meixiang gave him money, but he resolutely refused to accept it.

When he was about to go out, he also helped Yao Meixiang pack and take away the garbage in the trash can at the door.

This made Xu Zhuo a little puzzled, what's the situation?

This godmother already has a godson?

Yu Keke also came over and asked her curiously: "Godmother, who is he?" ”

Yao Meixiang smiled: "This baby is Lao Wei's apprentice, but he is not talented, and he didn't get started after two years of study, so Lao Wei simply invested a sum of money in him and let him open a dried vegetable shop." ”

"He doesn't have a mind to learn cooking, but his business is doing well, he is very honest with customers, he doesn't cheat, and he doesn't engage in those vain things. ”

"Now business is getting better and better, and now there are several branches. ”

"At first, I asked him to deliver food to me every time, but he resolutely refused to accept the money, so I was embarrassed to let him deliver it, and I got up early every day to go to the vegetable market to buy food. ”

"Only in the afternoon will he be asked to deliver the dishes, because at this point, the vegetable market has no good dishes, they are all picked up by others, and they are not suitable for making kimchi. Flash"

As she spoke, Yao Meixiang poured the vegetables out of the bag.

White radish, carrot, cherry radish, celery, lettuce, beans, cabbage, red wattle, Chaotian pepper, tender ginger, old ginger......

I didn't expect there to be so many dishes in the bag.

Xu Zhuo asked Yao Meixiang curiously: "These have to be soaked in?"

Yao Meixiang nodded: "By the way, the customer wants a mixed mix of kimchi, and the more categories, the better." It's a pity that Chinese cabbage is not in season now, otherwise it will taste more comfortable if you put some cabbage stalks. ”

The two began to clean.

Yu Keke was idle, and secretly took a video of Yao Meixiang with her mobile phone.

Then he secretly poked and sent it to Wei Junming.

"Godfather, I took a video for you, you watch it first, and in a few days, I promise to bring her back to you as Mrs. Zhai......"

This girl is talking as if she is possessed by a little drill wind, and she begins to speak out of tune.

Wei Junming made an expression with his hands folded.

Then turn over 10,000 dollars.

And left a message to Yu Keke: "This is the activity fund, and I will make up for it when it is not enough." ”

It's a real surprise to post a video and even get a cash reward. Flash Dance

In the kitchen, Xu Zhuo held a kitchen knife and cut the washed vegetables into diamond-shaped pieces.

"Yo, your baby's knife work is hard to get, cut evenly in size, not bad. ”

She has lived with a chef for many years, and she can tell at a glance whether her knife skills are good or not.

Yao Meixiang put the diced vegetables into the pot, then sprinkled a few spoonfuls of salt into it, mixed well and put it again.

"If you want kimchi to be delicious, you must first kill the water, kill the water in these radish vegetables with salt, and then wash the inside of the altar to soak, the taste will be better. ”

"Otherwise, the water is too large, and the kimchi will spoil easily. ”

The process of killing water takes about an hour, and taking advantage of this time, Yao Meixiang brought a new jar, cleaned it inside and out, and then boiled a little boiling water and poured it in to scald it.

The purpose of this is also to sterilize and disinfect the kimchi to avoid rotting and spoiling.

After scalding, the jar is placed upside down in the window to control the moisture.

An hour later, Yao Meixiang rinsed the vegetable pieces that had been pickled and watered, washed off the excess salt, and then spread them out in a large bamboo basket and placed them in the yard to ventilate and dry.

In order to prevent small insects from climbing up, she also used a special spun mesh cover to cover it.

After finishing these, the boiled kimchi water in the pot was also completely cooled, and began to be prepared in the jar.

"To make kimchi, it's best to add some Laotan kimchi water to it first, so that the taste will be more authentic. ”

"From a scientific point of view, Laotan kimchi water is rich in a large number of lactic acid bacteria, which can make the kimchi ferment quickly, and the kimchi will taste shorter, and it will be more crisp and delicious. ”

"That's why a lot of people take some of the old tan kimchi water with them when they buy kimchi in the morning. ”

As she was talking, Yu Keke suddenly asked, "Godmother, what if there is no such old altar kimchi water? For example, what if we want to make kimchi in the Central Plains?"

Yao Meixiang said: "You can go to the vegetable market or supermarket and buy a pack of pickled wild peppers, the soup in it is Laotan kimchi water, and the effect is the same when poured in." ”

Xu Zhuo only knew that he needed an introduction to boil Chinese medicine, but he didn't expect to add an introduction to make kimchi.

Yao Meixiang took Xu Zhuo to the courtyard, picked a very old-looking kimchi jar, and poured out all the water in the sealing sink first.

Then I opened the lid, and a sour smell peculiar to kimchi suddenly wafted out.

Yao Meixiang held a bamboo wine pick, which was the kind of bamboo tube water scoop with a vertical handle, and hit almost a bowl of kimchi water from it.

Then pour in the freshly boiled kimchi water, close the lid, and fill the sink with water.

"The kimchi water in this jar has been in this jar for nearly 40 years, and it is the longest kimchi water I have kept here. ”

Pour the old jar kimchi water into the jar that has just been scalded and thoroughly dried, and then add all the water in the pot.

Then throw in the washed and dried ginger and garlic.

The purpose of this is to make the kimchi water more flavorful.

"According to the normal practice, it is to put the old ginger and dried sea pepper in this jar of kimchi water, soak it for two days, and wait for the water in it to turn yellow and start to ferment before serving. ”

"But I'm in a hurry today, and that old customer is used in the restaurant, so we don't pay attention to it so much, so we can do this. ”

"If you eat it yourself, you must raise kimchi water first. ”

In this way, the taste of old ginger has been soaked in the soup, and the kimchi water has been fermented, and the vegetables will be fermented more quickly when they are put in, and the taste and texture will be better. ”

After putting it in, Yao Meixiang looked at the vegetables in the bamboo basket, felt that it was almost time to bring it over, wiped her hands dry, and began to add it to it.

"The large pieces are slow to taste, so you have to put them first, so that they don't have to be troublesome to rummag. ”

"Put the small pieces at the end, such as cabbage, and you can eat them overnight, just put them on top. ”

"Erjingtiao and Chaotian pepper are scattered in the middle, so that when soaking, the spiciness of the sea pepper will also come out, allowing the surrounding vegetables to soak in the flavor. ”

Although Yao Meixiang didn't plan to let Xu Zhuo learn this, she explained it very carefully in her professional field.

She was putting vegetables in it when the system's chime finally came......