Transmigrated into the fat wife of the future prime minister

Chapter 264 Boiled Pork Slices
Xu Qingmeng also made steamed cakes, fearing that the old lady might not have an appetite, because she had heard from Pei Cheng that the old lady had a poor appetite.

Xu Qingmeng had just soaked the millet yesterday, and after soaking overnight, it was now soft to the touch and easily mashed into a paste.

However, in order to make the millet paste more delicate and without any grainy texture, Xu Qingmeng spent more time processing it.

The next step is the most difficult one: whipping the egg whites.

Fortunately, because Xinting learned how to make cakes, she has become increasingly skilled.

In modern times, since the advent of this automatic egg beater, Xu Qingmeng no longer beats eggs by hand, because she feels that it is an extreme waste of time.

Xinting whipped the egg whites, and Xu Qingmeng mixed the whipped egg whites with the millet paste. After tapping out the air bubbles, she steamed it over high heat for half an hour. It's actually very simple, just a bit tiring to do.

Because Old Master Pei was a military officer, he was in very good health and had no taboos, so things were easy to handle.

Xu Qingmeng first made sweet and sour pork ribs. Since it was Chinese New Year, the Gu family's signature dish, braised meat, was a must. She took some out and sliced ​​it into a plate.

Spicy diced chicken, pickled fish, and boiled sliced ​​pork.

Boiled sliced ​​pork is a classic Sichuan dish in modern times. It is spicy, fragrant, and tender, and is very popular. Although Xu Qingmeng has cooked a lot of Sichuan dishes, she has never made this one before.

Slicing pork tenderloin into thin slices requires skillful knife work; the thinner the slices, the better, as they absorb the flavors better.

Place the sliced ​​meat in a bowl, add a spoonful of Shaoxing wine, a spoonful of soy sauce, an egg white, and two spoonfuls of cornstarch, mix well, and marinate for 15 minutes.

Since she didn't know what vegetables others liked to eat, Xu Qingmeng naturally prepared her own favorite vegetables.

Boil water in a pot, add vegetables after the water boils, blanch for a few moments, remove and drain the water, then place them at the bottom of a bowl for later use.

Pour oil into a wok, add dried chili peppers and Sichuan peppercorns, and stir-fry over low heat until fragrant.

Add minced ginger and garlic and stir-fry until fragrant, then add chili oil and stir-fry until the oil turns red.

Since there wasn't enough time to prepare stock, I had to add an appropriate amount of water to the pot and bring it to a boil over high heat.

Place the marinated meat slices one by one into the pot, and gently separate them with chopsticks to prevent them from sticking together.

Cook the sliced ​​meat in the pot until it changes color, but not for too long, then turn off the heat.

Pour the cooked meat slices and broth into the bowl of vegetables, and sprinkle chopped green onions, Sichuan peppercorn powder, and chili powder on top of the meat slices.

In a separate pot, pour in an appropriate amount of oil and heat it until it reaches the eye level. Pour the hot oil evenly over the surface of the meat slices to release a pungent aroma.

The boiled pork slices are ready, spicy and fragrant, the meat is very tender and smooth, and the soup is rich. Xu Qingmeng didn't make it too spicy, afraid that Grandpa Pei and the others wouldn't be able to handle it.

"Auntie, the fried tofu puffs are done! I just tasted them, and they're crispy and delicious!"

"Really? Let me try it. I can use it to cook a dish later."

The tofu puffs were fried perfectly, golden and crispy on the outside and soft and tender on the inside. They tasted great, and Xu Qingmeng gave Xinting a thumbs up.

Xu Qingmeng tried a piece. If this thing were soaked in a bowl of spicy hot pot and fully absorbed the broth, it would be incredibly delicious. It would taste much better than what she had now. However, it wasn't suitable to make spicy hot pot right now, otherwise she would definitely want a bowl.

Then Xinting went to fry the meatballs, while Xu Qingmeng prepared the next dishes.

Tofu puffs stewed with meat.

Cut the pork belly into chunks and blanch it in cold water to remove the blood and foam.

Heat oil in a pot, add rock sugar and caramelize it. Add the chopped pork belly and stir-fry until golden brown. Add scallions, ginger, garlic, and star anise and stir-fry until fragrant. Pour in Shaoxing wine and soy sauce for seasoning. Add enough hot water to cover the meat. Bring to a boil over high heat, then reduce to low heat and simmer for half an hour.

Add the tofu puffs and simmer for another 15 minutes. Season with a little salt and serve.

Xinting is frying large pieces of meat over here.

This so-called "fried pork belly" is simply deep-fried large chunks of pork belly.

Xu Qingmeng also took this opportunity to fry pork cracklings and render a lot of lard.

She selects fresh pork fat, specifically pork back fat, because its extremely high fat content makes the rendered oil more fragrant.

First, cut the pork fat into small pieces or thin slices, which will make it easier to render the oil.

Xu Qingmeng chose the dry-pot cooking method.

Without adding oil to the pot, directly simmer the pork fat chunks over low heat.

Keep turning the fatty pork to prevent it from sticking to the pot. As it cooks, the pork fat will gradually melt and render out lard, eventually turning into golden-yellow cracklings. When the cracklings become crispy, it's done.

After the oil residue is removed, it is placed on a filter screen to dry, thus removing excess grease.

After the cracklings have cooled, they can be stored in a jar. They can be used for stir-frying, chopped into fillings for dumplings and buns, or added to soups or stews. The rendered lard can be used for stir-frying or making desserts. Stir-frying with this lard is very fragrant, much more so than with regular oil.

Madam He talked with Old Madam Pei for a long time inside the house until the old lady could no longer hold on and came out. Old Master Pei was accompanied by Gu Yunyi.

"Mengniang, thank you for your hard work."

"Mother, why do you say that? We are family." Xu Qingmeng glanced at Madam He, but her hands did not stop moving.

Xu Qingmeng was rolling out pancakes at that moment. "It's my blessing to have met you. What are you making?"

"Mom, I'm planning to make a new way to eat it: mutton stew with bread. We still have quite a bit of mutton left."

"I haven't tried this before, but everything you make is delicious."

"Mother~"

"We're all family, what's there to be shy about?"

"That's right, my aunt is the best."

Xu Qingmeng was truly exasperated with the two of them. She didn't seem to have done anything wrong, so why did these two admire her so much?
Once the dough has rested, knead it until smooth, divide it into small portions, and roll each portion into a round cake about the thickness of a fingernail.

Preheat a pan without oil, place the pancake in the pan, and cook over low heat until both sides are slightly golden brown.

After the baked flatbread has cooled, break it into small pieces the size of soybeans by hand and set aside. Then it's time to start stewing the mutton.

The mutton had been cut into fist-sized pieces and soaked in cold water for three hours to remove the blood.

Put the mutton in a pot of cold water with ginger slices, bring it to a boil over high heat, skim off the foam, and then take it out and wash it.

Place the mutton in a stew pot, add scallions, ginger slices, bay leaves and other spices, then add an appropriate amount of salt and rice wine, and stew for two hours.

Remove the stewed mutton from the pot, slice it, and set it aside. Filter the mutton broth and set it aside.

Tear the soaked wood ear mushrooms into small pieces, and soak the glass noodles in hot water beforehand.