At this moment.

Wang Chunxia's heart was shocked.

Because...... She was seen through.

At home, no more, no less, just two catties of pork.

It was yesterday that she went to the market early in the morning and waited in line for two hours before she bought 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 back, she was reluctant to eat it all at once.

A pound of salt is smeared to make bacon, and a pound is still hanging in the kitchen, thinking about eating it slowly after that.

Could it be that the person in front of her still can't read minds?

Jiang Ning is actually not so clear about these details.

She only remembered that the original text mentioned that Wang Chunxia is not only a good hand in the field, but also a diligent and thrifty housekeeper.

Even if the mountains are covered by heavy snow in winter, there is nothing to eat from house to house.

They even have fresh Chinese cabbage stored at home.

It's just that a down-to-earth and capable person like Wang Chunxia has become rustic and sloppy in Jiang Xinrou's eyes, and she is bent on being an official wife, and she is not willing to socialize with this kind of person at all.

Therefore, Wang Chunxia is just a little person who skips at will in the idle pen in the original text.

Jiang Ning especially admires such people.

Just one glance and remembered her name.

So when she was looking for ingredients, the first thing she thought of was Wang Chunxia.

"Sister Chunxia, okay?"

Jiang Ning eagerly asked again.

Wang Chunxia seemed to be bewitched by her smile, and immediately nodded heartily.

"Okay! Absolutely! ”

Talking.

Wang Chunxia took He Jiang Ning into the house, and gave Jiang Ning the piece of pork that was hanging and placed without cutting it, and gave Jiang Ning a whole catty.

And......

"Sister Chunxia, your spicy looks so good, can you give me a handful? …… Wow! It's a mountain fungus! Sister Chunxia, you are so good, you can actually pick up mushrooms, you have to distinguish which ones can be eaten and which ones can be eaten, these are so difficult...... And your greens, which are watery and delicate, look very tender......"

praised one after another, and instantly surrounded Wang Chunxia.

Wang Chunxia's dark face was secretly red.

It's just planting vegetables and picking up mushrooms, but in Jiang Ning's mouth, it has become something extraordinary.

She had never heard so many compliments in her life.

Not to mention being in this military compound.

Jiang Ning looked white and tender, but it was completely different from the other sisters-in-law.

Wang Chunxia's inferiority complex was silently smoothed out.

When Jiang Ning came out of the hut again, his hands were full of things.

Not only did she ask for it, but there were also some more mountain mushroom seeds, and four or five eggs.

These days, eggs are as scarce as pork.

Jiang Ning didn't think about taking it from Wang Chunxia, after all, the livestock farm in her Lingbao space was opened, and chickens and ducks had already been raised, and there were many eggs.

But as soon as Wang Chunxia heard that she was going to cook for the old army commander Qin, she immediately stuffed it for her.

"Sister Chunxia, the next time you go to the market, you must take me with you, and I will be with you."

"You're going to ...... With me? Are you sure? ”

Wang Chunxia looked hesitant and surprised, she subconsciously touched the clothes on her body.

Her clothes were all dirty and dirty, and the other sisters-in-law didn't want to walk with her.

Jiang Ning nodded sincerely and sincerely.

She made up her mind to have a good relationship with Wang Chunxia.

In the entire military family compound, the person who knows the situation around the barracks the best and how to buy cheap and affordable things when rushing to the market is Wang Chunxia.

"Then we're done!"

“…… 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 the water tank on the side was also full.

The ingredients brought by Jiang Ning look messy, and there are a little kinds of things.

But in her heart, she already has a recipe.

Jiang Ning put on an apron and began to prepare in an orderly manner.

The first is the vegetable egg custard.

Shred the carrots, cut the greens into sections, boil hot water in an iron pot, and put the shredded carrots and greens into the hot water to break raw.

Before the color of the vegetables has not darkened.

Immediately remove and chop and set aside in a small bowl.

Then there's the egg beating.

Jiang Ning didn't use an ordinary big bowl, but used a silver aluminum lunch box, a boxy one.

Put four eggs in it and quickly stir the eggs 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 seem unimportant, but it is very detailed.

After there is no foam, the steamed egg custard will not have potholes.

Next, chop the shredded carrots and greens and put them in the egg mixture.

Stir gently.

Cook rice in an iron pot, put a bamboo rack, and put the aluminum lunch box on it.

In this way, you can cook the rice while steaming the egg custard.

Then came the highlight of the day - plum vegetables and pork.

Dried plum vegetables are a specialty of Jiangning's hometown, and they are also her favorite dishes, so when she left home, Gu Yunshu brought her a large bag of dried plum vegetables.

Jiang Ning picked the best, grabbed two handfuls, put them in a large bowl, and soaked them in cold water first.

Then there is the processing of pork.

Almost a pound of pork, Jiang Ning cut it with a knife.

The piece with a lean meat sandwich is used to make prune vegetables and button meat.

The one with more fat is put aside and waiting to be cooked.

A whole piece of meat, pot under cold water, add green onions, ginger and garlic, and blanch first.

The pork of this era is all local pork from the countryside, the meat is good and clean, and there is no foam at all when blanching.

After the pork is blanched, the color is white and red.

During this period, Jiang Ning asked Qin Jiulie to use wood to sharpen a few thin sticks.

Qin Jiulie didn't know what the sign was for, but his daughter-in-law asked him to do it, so he did it.

Jiang Ning grabbed the bamboo skewer and poked many small holes in the pork skin part of the blanched pork.

And then.

Heat the heat and pour the oil.

When the oil temperature is seven or eight percent hot, the pork pieces are put down with the skin downwards and fried in the oil pan.

The sound is beautiful and pleasant.

The pigskin undergoes a subtle change after it comes into contact with the hot oil.

The small hole that was previously tied with bamboo sticks played a role at this time.

After frying for a few minutes, the originally flat pork skin has a layer of beautiful bubbles, which is the effect of tiger skin.

After this step, the steamed pork rind will not become old and hard, but will be soft, tender, and tough.

Next, spread a layer of soy sauce on the meat.

It is not simply poured on, but pressed by hand to marinate and absorb the flavor.

Jiang Ning's thin white fingers held the pork and carefully smeared the soy sauce into every inch of pork texture.

She didn't feel that the soy sauce had soiled her hands at all, but her little face drooped slightly, and her expression was serious and calm.

Concentrate on the movements of your hands.

Grandpa Qin and Grandma Qin walked out of the small kitchen at some point, opened the curtain and took a look inside.

They saw Qin Jiulie chopping wood and burning the fire, and Jiang Ning cooking seriously.

The two watched this scene with relief.

Then silently withdrew his gaze.