Chapter 197

The farmer's own pickled sauerkraut is much more fragrant than the one sold in the market, heat the oil, put the ginger, garlic and shallots to burst a little, wait for the oil temperature to be lower, throw a bay leaf, one star anise, two Sannai, more than a dozen peppercorns, and fry it full, wait until the taste of the spices comes out, pick up the spices with chopsticks and throw them away, at this time the sauerkraut begins to fry.

The farmer's mother-in-law told her that the fire of stir-fried sauerkraut should not be too small, and it should be maintained on medium and high heat, and only when the sauerkraut was fried in spice oil and overflowed with the fragrance of saliva could it be put under the pork belly slices to continue stir-frying. If the meat is taken too early, the sauerkraut will not be easily stir-fried, and the taste will not be strong.

Stir-fry the meat slices until the color changes, add water, and start to simmer. Stew over medium-low heat to maintain the soup bubbling in the pot, but not to the extent that it is dried up in three or two times, and it basically stews for about 20 minutes to absorb the flavor. At this time, add the soaked potato vermicelli to see if the taste is bland and then add the appropriate amount of salt.

If you want to add monosodium glutamate and five-spice powder, you can decide whether to add it according to your taste, and some elderly people don't like to eat MSG. Chen Xin specifically asked Ye Lao, and the other party said that it was casual, so she added some less flavor. As for the five-spice powder, it was originally fried in oil with spices, so there was no additional addition.

This is in H Province, if it is in her hometown, this pot of sauerkraut stewed vermicelli must be added with chili peppers, and the red ones will look good. However, Ye Lao can't eat spicy, Chen Xin can only add salt and pepper powder with chopped pepper, and then pour hot oil when stir-frying, and then add soy sauce vinegar and a little sugar to mix and dip in water.

The sauerkraut stewed vermicelli was slowly stewed on the small stove, and she brushed the wok and heated it on the fire, intending to make a pot of meat.

In fact, the pot-wrapped pork here is the same as the sweet and sour tenderloin in her hometown.

The pot meat made by Chen Xin is not the same as the pot meat that most people make now. Nowadays, many people use tomato sauce or tomato sauce to make it. And she still chose the original sweet and sour sauce. This practice is a test of the skill of juicing, if the juice is not well adjusted, it will not taste as good as tomato sauce. But if the juice is good and the heat of the meat is good, this pot-wrapped meat will definitely crush the tomato sauce version.

The meat is tenderloin bought by the farmer, and the meat of the grain pig has a different feel when it is cut. Considering Ye Lao's teeth, the meat she cut was a little thinner, the starch slurry was slightly clearer, and after hanging the pulp, she was slightly coated with a layer of dry powder, so that the fried meat could not only ensure the crisp appearance, but also not make the meat inside turn firewood.

The sweet and sour sauce is adjusted in advance, wait until the meat is fried, directly control the oil, fry the ginger, onion and garlic in the pot, then add the fried meat, and finally cook the sweet and sour sauce, and then the juice can be dried out of the pot. In order to keep the outer layer of the pot wrapped meat crisp and the inside tender, the amount of juice must be controlled, and the pot must be constantly thrown and flipped.

If you leave it for a long time, the soup will invade the meat, and the crispy outer layer of dough will become soft, some people like it, and some people hate this taste.

As soon as he put the pot wrapped meat on the table, Chen Xin was about to make a fried three fresh dishes to start the meal, when he heard someone knocking on the door, and the voice of the old man who was full of anger came in, Ye Lao and the child pouted in a temper, saying that Lao Dou is becoming more and more unparticular now, and he must have smelled that they had delicious food here and ran over to rub the rice.

This is the old professor's concentrated residence, which is a four-storey, one-story two-family house. Now the fourth floor of this building is no longer occupied, and the old professors can't climb the building.

Professor Dou is a physics student, a dry little old man, his wife has been dead for more than ten years, and his son and daughter are all out of town. His two sons said that they would take him over to care for the elderly, but Professor Dou was not happy, saying that the old man had the life of an old man, and they had different habits, and forcibly tying them together would attract suspicion, so it was better for him to live here by himself, and if he didn't want to cook, he would eat in the canteen, and the housekeeper would come to clean up, and he didn't need to work.

Professor Dou has no other hobbies, he likes to eat meat and drink wine, but the amount of alcohol is extremely poor, and half a bottle of beer can be thrown over.

Although Ye Lao was disgusted in his mouth, the smile in his eyes had already surfaced. Mrs. Ye went to open the door and found that in addition to Lao Dou, there were also several old professors who usually said that they wanted to maintain their health, and one of them was carrying a little thing in his hand.

Professor Dou took a bottle of wine, a very ordinary two-pot head. The other two male professors carried half a pocket of apples, and the other brought a plate of fried yellow croaker. There are also two female professors who directly brought the vegetables and meat at home, and they called them a partner!

Chen Xin has never seen such a forcible partner, but as a "cook", it is too late for someone to be happy if someone likes the dishes she makes, and she will definitely not say that she is not welcome.

Because so many people suddenly came, it was too late to cook again, so Chen Xin planned to cook a few quick dishes, and then cook a pot of noodles as the main food.

The noodles were also bought in the village this time, and the old mother made the noodles herself, purely handmade!

Because it was too late to make anything else, Chen Xin made a hometown dish, Kung Pao diced pork and fish-flavored shredded pork, both of which have been slightly improved, not spicy, and suitable for dough slices as a dish.

Then cut a piece of chicken breast down, chop it two or three times, separate the egg white and yolk, stir the egg white with four or five chopsticks, until the chopsticks are inserted and do not fall, then add the chicken minced meat, add a little salt, and mix up and down to make the meat completely integrated with the egg white.

In her hometown, this chicken egg white is used to stir-fry, heat the pan with oil, fry until the egg white is foamy, then filter out the excess oil, add sliced tomatoes and pea tips, and then stir-fry until the pea tips are broken. This dish is called Hibiscus Chicken Bean Curd. Of course, if it is a large restaurant, it will be more particular, and the oil used and the soup of the ingredients are not available to ordinary families.

Chen Xin didn't plan to give the old people such a big amount of meat, so she used the chicken soup that had not been used up the day before to re-boil, filter out the oil slick, pour in the chicken egg white liquid while the soup was boiling, and then slowly stir to let the egg white liquid spread out slightly, forming the most tender tofu brain state, this is her favorite soup chicken bean curd at home. When the pot starts, add some cabbage hearts into the blanching, put it under the soup bowl, scoop up the chicken bean curd and put it on top of the green vegetables, and slowly pour the soup from the side, so that the chicken bean curd remains intact.

She can guarantee that not many people here have eaten this dish. Sure enough, as soon as they went out, the eyes of the female professors lit up, and they especially liked this innocent soup dish.

Although it seems that there are many people, in fact, the appetite of the old professors is not large, and these dishes are enough.

Chen Xin went to boil the noodles, and squeezed out a place in the corner of the table with the bowl in a regular manner.