Go back to the prosperous days and become a layman

Chapter 412 411 Family Mobilization

Looking at Tang Zhitong's retreating back, Tong Wang smiled.

After Tang Zhitong was no longer in sight, Tong Wang entered the house and closed the door while humming Boss Mei's "Chang'e Flying to the Moon".

Tong Wang felt that he was sure of it this time, but Tang Zhitong was hesitant.

On the way to the related unit to process the furnace, Tang Zhitong kept struggling in his heart. Should he accept this order?

When he and Xingang were sweeping the streets here at the beginning of the year, Tang Zhitong recorded the wealthy households in a small book, but this did not include Qianliang Hutong, because this alley was so special that it was indescribable, and Tang Zhitong did not want to be exposed in the eyes of those people. .

Tang Zhitong had not made a decision until he arrived at the relevant unit, so he decided to put it on hold for now and wait until later. After all, there was still time, so there was no need to be too anxious.

This is not the first time Tang Zhitong has come to process things. He found the key person with familiarity, stuffed two bags of peonies, and they found two masters with good craftsmanship.

Since the amount of materials used this time was still uncertain, the factory did not charge him for the time being, saying that he would settle the bill together when he came back to pick it up.

After Tang Zhitong thanked him profusely, he went to find the master.

After meeting and saying a few polite words, the key person went back first, leaving Tang Zhitong alone to communicate with the two masters.

Tang Zhitong took out a complete set of drawings. The data and dimensions of the stove were all marked, including the stove lid and fire chopsticks. In addition to those for home use, there was also a set prepared for the cabin stove.

"Hey, Tang Tiezi's drawing is beautiful." This time's drawing was much better than the last two times, and the master didn't need to estimate the size, so he felt relieved.

"I asked a friend to draw it. Please give me your trouble." Tang Zhitong took out two more boxes of peonies, one for each person.

"Don't worry, Tang Tiaodu. We are all people who have received your favor, and the small blackboard for communication is still in use." The master took the cigarette, and after seeing the sign, the smile on his face became even brighter.

"Thank you for the award. When will it be ready?" Since the data on the drawing is very clear, Tang Zhitong has no intention of staring at it here.

"We are rushing to work. We can make it tomorrow. Just come and pick it up after get off work." The two masters looked at each other and assessed the workload.

"Okay, then come over tomorrow before get off work. Then please give me a proof of the amount of iron used. I have to go to the finance department to settle the bill before get off work." Tang Zhitong said cheerfully.

"Okay, don't worry, Tang Zhitong will make it beautiful for you." The master said politely to Tang Zhitong.

"Then you must rest assured. I trust your craftsmanship. I will not delay the work of the two masters. See you later." Tang Zhitong stretched out his hand to shake hands with the two masters and said goodbye to leave the factory.

On the way to the related unit, Tang Zhitong threw the hot pot into the space. This time he went home lightly.

When riding his bicycle to Yazui outside Dongbianmen, Tang Zhitong got off the car and squatted on the road to smoke.

On the surface, they are smoking, but in fact, they are using the space to cause trouble.

To eat hot pot, you must have meat, ingredients and dipping sauces. For this reason, Tang Zhitong brought two extra lunch boxes from home when he went to school this morning.

When preparing pine nuts for Lu Jian, Tang Zhitong discovered that he could use the space to perform some basic separation operations on the items inside, but they could not combine them.

Take the ingredients this time as an example. You can make the mutton as thin as a feather, but it cannot be restored to its original shape.

Tang Zhitong feels that if he loses his job in the future, besides being a magician, he can have another option, such as being a cook who can prepare dishes very quickly.

With the help of space, Tang Zhitong cleaned the prawns, which were larger than a palm, in minutes, and then cut them into cubes so that they would not be noticed when brought back.

After filling two lunch boxes with diced shrimp, Tang Zhitong discovered that space also has disadvantages. For example, the diced shrimp meat does not have that sticky feel and has to be processed again when he returns home.

But this is all for nothing, so you can’t ask for too much.

There was still a lunch box with rice left, so Tang Zhitong chose to put the dipping sauce in it.

Nowadays, the dipping sauce used in the authentic Sijiucheng old hot pot is mainly sesame paste. Although sesame paste has a bitter taste, it is an out-and-out delicious food these days.

Tang Zhitong remembers that many children in the alley always like to sip a little, sip, and then sip a little more with their fingers when they go to make sesame paste, so when they get home, one-third is missing.

What Tang Zhitong wants to make is Erbajiang. The so-called Erbajiang is made from sesame butter and peanut butter in a ratio of 2:8. There is no such way of eating it now.

The birth of Erbajiang will have to wait until the past three years have passed and the supply in Sijiucheng has eased slightly.

After the supply eased, the supply of sesame paste was still insufficient. In order to solve the problem of hot pot dipping sauce, some people began to try to mix it, and a classic dipping sauce was born.

Tang Zhitong filled half a box in the space according to the ratio of 2:8, then put in two pieces of fermented bean curd, mixed with some sugar and fine salt. Since there was no MSG, he could only temporarily use oyster sauce, which was about two spoons.

As for the mutton and beef, Tang Zhitong is also going to pick up some, not much, one pound each.

I also prepare a little bit of the beef louvers, peel off the dirt on it directly, and it will be cleaner. Rinse it before eating, and it will be crispier!

When Tang Zhitong thought of this, he felt like his mouth was already salivating.

There is another ingredient in the soul dipping sauce for hot pot: chive sauce, but the Tang family does not have it, so Tang Zhitong prepared a few leeks and planned to let Fengzhi exercise her body after returning home.

After thinking about it for a while, Tang Zhitong felt that everything was ready, so he got up and went home.

Riding a bicycle, I passed by the iron wheel handle. The temperature dropped sharply after the rain. Except for the water fetchers, no one was chatting here.

Tang Zhitong naturally arrived home empty-handed in front of everyone. He took out the hot pot and prepared ingredients under the door and took them into the main room.

"Brother! Why did you come back just now!" Fengzhi was the first to find Tang Zhitong, and her impatience was palpable.

"Hey, you little girl, are you waiting for me or the food?" Tang Zhitong first put the meat and beef leaves tied with straw ropes in the basin, and then took out three lunch boxes from his bag.

"Of course I'm waiting for you." Although the little girl is greedy, her mouth is sweeter than Wang Jingmin's.

"That's pretty much it. Go and get the garlic mortar." Tang Zhitong said, taking out a few leeks wrapped in newspapers from his bag.

"There are leeks today? It's rare." Zhang Guifang was surprised when she saw it.

"You know, Mom, I have a way. Well, why don't you go get a pound of rapeseed oil?" Tang Zhitong told Zhang Guifang the source of the supplies he brought home, but this time he brought some out of season.

"You need rapeseed oil to eat hot pot?" Zhang Guifang didn't chase the leeks, but wondered what to use the oil for.

"Make some different seasonings for Jingwen." Tang Zhitong explained with a smile. In Sichuan, the hot pot world pays attention to spicy and delicious flavors. Today, there is no condition to open the mandarin duck pot, so I can only prepare some spicy food for Xiao Wang. of seasonings.

"Sure." When Zhang Guifang heard that it was for her daughter-in-law, she didn't hesitate. She found the gas ticket, grabbed an empty wine bottle and walked out. Xiao Wang didn't even try to stop her.

"You're doing something special for me again." Although classmate Xiao Wang felt sweet in his heart, he still complained. In this current situation, conditions are very strict.

"It's okay, don't worry, I have a way to make it up." Tang Zhitong also took this opportunity to show Xiao Wang that what he said was true. The things he brought back would not occupy anyone else's quota. The probability is not high.

"Brother, garlic mortar!" Fengzhi came over holding the garlic mortar and gently placed it in front of Tang Zhitong.

"Fengzhen, come, work, do your homework after dinner." Dinner was coming soon, and the dishes and ingredients were not ready, so Tang Zhitong could only mobilize the whole family. Fengzhen was very obedient, stopped her hand, put the cap on her pen and came over to listen to the arrangement.

Tang Zhitong took out the only two pots at home and stuffed one into each of Xiao Wang and Feng Zhen.

"Fengzhen, these two boxes are shrimp meat. You chop it like stuffing. Stop when it's sticky. You don't have to chop it into pieces." Tang Zhitong picked out two more lunch boxes of shrimp meat, put them on the chopping board, and ordered .

"Yes." Fengzhen didn't say much, nodded, and went to wash her hands first.

"Please give me this box of sauce to open. How about this?" Opening the sauce is a laborious task, so Tang Zhitong left it to the energetic classmate Xiao Wang.

Soujiang, a more colloquial term, is actually adding water to peanut butter or sesame paste, and then stirring constantly.

Sesame paste and peanut butter are very magical things. Adding water to them will make the paste more viscous, and the more you stir, the harder it will be.

"Mix it with water, right?" Xiao Wang took the lunch box and sniffed it and asked.

"Yes, this box of sauce will be enough if you add this box of water. Use the water used to clean the lunch box. Don't waste the remaining sauce in the box." Xiao Wang rarely participates in preparing dishes except for eating. So Tang Zhitong gave an extra instruction.

"Okay." Xiao Wang didn't object and started to use chopsticks to pick the sauce from the lunch box into the basin.

"Fengzhi, come here, you smash the leek flower sauce." Tang Zhitong rinsed it briefly, cut the leeks into small pieces with a kitchen knife, put them all into a garlic mortar, and added a little salt.

The most authentic version of leek flower sauce is made from crushed flowers of wild leek. However, the current conditions are limited, so we can only make do with leeks. Fortunately, this is also pollution-free, and it is better than the hard-covered technology of a few decades later. Quite a few.

After the work was assigned, Tang Zhitong was not idle either. He fried some peanuts in a pot. It felt like something was missing without adding chopped peanuts to the sauce.

By the time Zhang Guifang came back from queuing up, Tang Zhitong had already fried the peanuts.

"Mom, put the shrimp meat in a basin and cut the meat into small pieces. There is too much fumes from the frying seasoning, so I'll go to the side room to make it." Tang Zhitong cooled down the peanuts, carried the pot, picked up the peppercorns, and went to the side room with the oil.

The pepper was brought back from Chunshu Hutong. Ye Zhijuan knew that it was not easy to buy in the market, so she gave it to her son-in-law for cooking.

In order to take care of Xiao Wang's taste, chili oil is always available at home. What Tang Zhitong is making this time is sesame oil. Sesame oil must be made with rapeseed oil to be authentic.

The seasoning for making sesame oil is mainly peppercorns and Sichuan peppercorns, and then add a small amount of onion, ginger and garlic. The most important thing to pay attention to in the whole process is the heat.

Tang Zhitong opened the door, and the fire slowly exploded.

Since the heat of the stove cannot be controlled, Tang Zhitong can only control it with his hands. When he feels that the oil is too hot, he takes the pot away from the mouth of the stove and repeats it for about 20 minutes to get the pot out!

Seeing no one around, Tang Zhitong directly used the space to scrape the oil pan and peppercorns clean, and stuffed every drop of oil into the bottle.

Zanthoxylum bungeanum can be used twice later, so put it in a bowl for cooking later, or chew it with salt.

Tang Zhitong pretended to clean the pot before taking everything back to the main room.

"Hey, are you just waiting to eat?" Tang Zhitong saw that everything was ready, even the chive sauce that Fengzhi smashed had been stirred into the dipping sauce by Xiao Wang.

"We're just waiting for you, the chef." Zhang Guifang was putting charcoal on the stove to ignite. The charcoal was bought by Tang Zhitong after the wing was built during the Spring Festival. At that time, Xiao Wang bought the stove, so there was only some left for a meal. The hot pot is more than enough.

"Okay, now." Tang Zhitong put the things away, crushed the peanuts first, and said to classmate Xiao Wang: "Hey, you put the crushed peanuts in and mix it, and add some chili oil for your own dipping sauce. Sesame oil tastes better.”

At this time, the two sisters smelled the aroma of the dipping sauce and felt that their eyes were almost exhausted. One moment they watched their sister-in-law make the dipping sauce, and the other moment they looked forward to their mother quickly lighting the charcoal.

And Tang Zhitong is ready to make shrimp sliders.

There are different opinions on the origin of shrimp slippery. Some say it originated from the ancient Chinese royal family, while others say it originated from small books.

Regardless of the origin, the method is basically the same. It is nothing more than chopping the sticky paste and adding starch, eggs or egg whites, salt, white pepper, etc., and mixing evenly.

Those who are more particular will add some scallion soaking water or marinate the scallions in advance to remove the smell. Due to time constraints, Tang Zhitong did not do this. It is already a luxury to have such a meal these days, so we do not pursue the ultimate.

There was no starch at home, so Tang Zhitong directly added flour, cracked five eggs, and put on other seasonings. He just grabbed it with his hands without using chopsticks. Although it was a bit confusing, it was faster this way.

After catching them evenly, Tang Zhitong scraped the shrimp off his hands before washing his hands.

The bottom of the pot is also very simple, just water, throw in a green onion and two slices of ginger. I don’t have wolfberry or dried shrimps at home, so I can only make do with it.

"Chef, you've worked hard today, I'll give you a reward." Xiao Wang thoughtfully brought out half a bottle of wine for Tang Zhitong, the remaining one he drank last time in Chun Shu Hutong.

"Okay, let's eat today to make sure we're full!" Tang Zhitong poured himself a glass first, and then put the mutton in first.

When eating hot pot in Sijiucheng, the first dish to be cooked must be mutton, especially in winter. The rolled mutton is frozen in advance and cut into thin slices. The old men even make it a point to rinse it in it a few times.

The Tang family is not so particular about it, because Fengzhi said: "I haven't eaten at noon, I'm just waiting for this meal!"

"Would you like to pull out a cabbage and rinse it with rice?" Zhang Guifang asked, looking at the meat on the table.

"No, let it grow for two more days. We can still have two more bites." Tang Zhitong refused. It would be good if we could eat up all the cabbage on the table tonight. When the cabbage is in the critical stage of core formation, we won't disturb their growth.

After eating the meat and louver, Tang Zhitong began to slide the shrimp into the soup, dipped it in the hot pot soup with a spoon, then formed it into balls and put them into the pot one by one.

"Brother, when can we eat it?" Fengzhi swallowed a mouthful of meat, opened his mouth, and asked impatiently.

"When it floats and turns red in color, you can eat it." Tang Zhitong said as he put it inside.

"Oh, oh." Fengzhi nodded and continued to fight with the meat in the bowl.

Zhang Guifang loved her children and ate very little meat. Most of the meat was given to the children. Tang Zhitong did not dissuade him because he knew very well that shrimp paste was no worse than meat.

"How's it going? Is this dipping sauce delicious?" Tang Zhitong saw that everyone was enjoying the food, but no one praised himself, so he took the initiative to ask for praise.

"It's delicious. Fengzhi has almost swallowed it on his tongue." Fengzhen rarely spoke and said with a slight smile.

"Yeah, yeah." Fengzhi made a nasal sound and nodded in agreement, unable to speak at all.

Classmate Xiao Wang looked at her husband with eyes that were almost twitching, full of admiration, and everything was silent.

"It would be great if I could eat it every day." Fengzhi swallowed a mouthful and made a wish.

"You really dare to think that it would be great if you can eat it just once a month." Zhang Guifang saw that the shrimps were already cooked and started to serve the dishes to the juniors.

Classmate Xiao Wang didn't even look at it, and rushed to pick it up for his mother-in-law.

Tang Zhitong did not comment on Fengzhi's wish, but happily continued to add shrimps to the pot.

As a family man, doesn’t he work hard all his life just to let his family live a better life?
Due to the general environment, Tang Zhitong did not dare to eat so much meat and fish all day long, but he could still improve his life every ten days and a half.

(End of this chapter)