Miao Chu

Chapter 143 How
Song Miao looked around and saw that all the seasonings were available, so she said, "Then I'll fry a human head egg and cook a dish. However, this rice is cold and hard. It can only be softened by soaking it in water, not soaked through. The three of you have been traveling for a long time and have been hungry for half a day. Your stomachs are empty and you can't stand eating like this. Let me cook it for you. It will be ready in just a short while."

The embers in the official post station's kitchen were kept burning year-round, and Da Bing, sensing the danger, put the food in and then went to start the fire.

The three stoves were connected. Song Miao had him light the left and right stoves, while the middle one was only heated by a single piece of firewood, using the heat from the left and right stoves.

There was half a pot of rice left over from the daytime, which Wu Gongshi had already soaked in hot water. Song Miao then sat the pot on the left stove and added some more hot water to cook porridge.

Plain rice porridge is obviously not very palatable, but serving it with just a fried egg is a bit too simple.

She thought for a moment, and just then, the cook from the Xiang family delivered two jars of pickled vegetables today. The pickled papaya and pickled ginger could be served with porridge, and the pickled shallots were especially good. She had tasted them in the afternoon, and they were pickled just right, sour and crunchy, with the unique aroma of shallots. Unlike garlic, which is fragrant but smelly, it was refreshing and spicy, with a stronger flavor than scallions. It was perfect for serving with porridge or rice.

However, it needs to have some oil and meat, otherwise it will be too bland.

Seeing that the fire was already lit, Song Miao instructed Dabing to take a bowl back to the house to get some pickled vegetables and a small bottle of yellow-skinned jam that she had brought.

While waiting for the others to arrive, I put both pots on the middle and right sides, filled them with plenty of oil, and let them heat up before I started cracking the eggs.

There are no other dishes, only eggs, and it's best to cook them quickly. Apart from frying eggs, the only option is to make something flavorful that goes well with porridge.

She thought of a sweet and sour dish called Five Willow Fried Eggs.

Although the ingredients are not exactly the same right now, with only pickled vegetables and pickled cucumbers and red papayas missing due to the lack of season, it is still possible to make do with just three things and make do with what we have.

A person who has been hungry for most of the day will definitely be able to eat.

Song Miao first took several eggs, put them in two bowls, separated the egg whites and yolks, beat the egg whites until they were filled with fine bubbles, and then put the yolks back in—this was a shortcut to get them quickly.

After a while, Dabing brought back the ingredients. Song Miao took a small portion of pickled scallions and left some for the three of them to eat alone to cleanse their palates. She then cut the pickled scallions, pickled papaya, and pickled ginger into thin strips, and made a sweet and sour sauce with maltose, white vinegar, Zhejiang vinegar, salt, and water. She also added some yellow peel jam to the sauce and mixed it well.

By this time, the stove in the middle was half-heated. She cracked a few more eggs into it and used the thick, half-heated oil to fry them. Because the fire was very small, only tiny bubbles appeared when the eggs were cracked in. She didn't even need to watch the fire; she just let them cook slowly on their own.

The oil in the pot on the right was so hot that it was smoking, so Song Miao lifted the fine mesh strainer and poured the beaten egg whites into it from half a height.

The egg whites puff up instantly upon contact with the hot oil, producing large bubbles and releasing a rich aroma. Then, carefully pour the egg yolks into the center, wait a few moments, flip them over, and fry the other side.

She fried the two eggs in one bowl separately, and only after frying them separately did she empty the pan, leaving a little oil in the pan to add the chopped three kinds of vegetables.

Once the aroma is released, add the prepared sweet and sour yellow peel fruit sauce—since all the vegetables are pickled, they are only sour and have almost no sweetness, so this sauce is sweeter than sour.

The fire was blazing, and the sauce quickly boiled and thickened. It had a sweet and sour aroma, as well as the special fruity fragrance of yellow peel sauce. It was different from the oily fragrance of citrus, and it was a fragrance that was hard to describe. It was stronger than citrus and had a rich, pungent aroma.

The kitchen wasn't very big to begin with, and with six people crammed in, naturally no one could escape the aroma.

The flatbread was fine; although they were tempted, they had eaten their fill of dinner. Only the three waterworks workers who had come from afar were starving. When they smelled the aroma, they could no longer resist and stood up one after another.

I don't know who started it, but it seemed to be about the "five or six points full" business – he unconsciously moved his feet toward the stove, and after standing up, he shuffled his feet along, seemingly pacing, and before I knew it, he was standing by the stove.

Soon, one station became three stations in a row.

When Song Miao looked up and saw the row of heads with eyes gleaming with hunger and craving, she was immediately stunned and hurriedly said, "It'll be over soon—you gentlemen, be careful not to get too close and spill oil!"

After a while, Han Li returned with the tea. Seeing the three of them gathered around, he said, "Why don't we go to the outer hall to sit and wait? How can the chef perform his duties if you all stand here?"

Wu Gongshi was immediately embarrassed, but hurriedly said, "Let's just sit here and wait."

The other two echoed this sentiment.

One person said, "Exactly, exactly! Going out and having to carry the dishes is such a hassle, and it's also far!"

Another said, "Young lady, just call me when you're done, and I'll bring the pots and dishes!"

Although she wasn't being urged, Song Miao still felt bad seeing the three of them starving. So she had Dabing serve each of them a bowl of porridge, then took out the fried eggs in clear oil, drizzled some soy sauce on them, sprinkled a pinch of Sichuan peppercorn powder on top, and brought the small plate over.

The porridge was still extremely hot and difficult to eat. The three of them politely declined each other's food, but almost simultaneously reached for the egg first.

At first, Wu Gongshi was so startled that he sat up straight in his chair—the egg was trembling and almost slipped back onto the plate, nearly breaking—he hurriedly used the bowl in his hand to catch it.

After he was brought back, he took a bite, and his little eyes blinked rapidly, looking somewhat bewildered.

Good egg!

The stove was always burning at a low flame, and the oil was only kept warm while frying. This way, the "fried" eggs were so smooth that there wasn't a single air hole. The side that was in contact with the bottom of the pan turned a very light yellow color. They were fragrant, but not from frying over high heat; rather, they were the pure fragrance of egg white.

The egg white is firm and tender, while the side completely covered in oil is especially delicate and soft, with a thin layer of solidified egg white on top, like a semi-transparent mirror, revealing the color of the yolk inside.

A soft-boiled egg won't break immediately when you bite into it; the yolk is slowly pressed out. The solidified part tastes like egg yolk, while the semi-solid, semi-flowing part has a more pronounced sweet and fragrant egg flavor.

The seasonings consisted only of soy sauce and Sichuan peppercorns. The soy sauce was clearly prepared separately, with a milder saltiness and a more pronounced umami flavor. Together with the crushed Sichuan peppercorns, it effectively enhanced the flavor and aroma without overpowering the other ingredients. Instead, it obediently served as a supporting ingredient.

A poached egg can never be this tender and fragrant. Even though I'm watching the young woman make it, it looks like a pretty egg, but once it's in my mouth, it's really just an egg flavor. But the egg aroma and flavor are just so good.

Wu Gongshi was the kind of person who had eaten a bowl of hot water with rice, so he could spare half his mind to seriously savor the taste. Seeing the other two people eating their food hastily and looking like they only knew how delicious it was but didn't know what was so delicious about it, he felt both anxious and regretful.

Damn!

Those two young lads, with their thick tongues, have absolutely no idea how good this fried egg is! They simply can't appreciate such a delicious egg!!

What a waste to let your mouths have a chance to speak!
Without thinking further, Wu hurriedly picked up another egg—eating one more would save it from being swallowed by someone who didn't know its value. He secretly regretted the bowl of hot water-soaked rice he had just eaten.

What's the point of soaking it? What's the point of padding it? What's the point of half-filling it? Wouldn't it be better to just make room for this oil-soaked egg?

However, after eating only two dishes, another plate of hot, sweet and sour food was placed on the small table in front of us.

Song Miao introduced to everyone, "This is Sanliu Fried Egg. Although the method is not quite right, it should taste pretty good."

Wu Gongshi swallowed the oil-soaked egg in his mouth and looked at it. He saw that the plate of eggs was fried to be unusually fluffy. This was what real hot oil frying should be called. The outer layer of egg strands was too many, too fine and too messy, with "skirts". It was not like a honeycomb, but like a tangled net. It was lying in the red, shiny, and obviously thick sauce, and was covered with some kind of strands.

He didn't bother to ask what "Sanliu" meant, and quickly picked up a fried egg for himself.

The moment it was put in his mouth, before he even had a chance to eat it, Wu Gongshi felt as if his tongue had been slapped. He had previously eaten rice soaked in hot water and eggs soaked in oil. The former was bland, and the latter, although fragrant, had a natural and mild aroma. It was nothing like this seasoning, which was extremely sour, sweet, and fragrant.

Take a bite, and you hear a "rustling" sound in your mouth. You bite and listen to yourself, and the sound is so clear that it enhances the crispy sensation not only through your mouth but also through your ears.

The outer layer of the egg white is fried to an exceptionally crispy texture, with countless strands that are both caramelized and fragrant. When you bite into it, the sauce that has soaked up the egg white is squeezed out, creating a flavorful combination of sour, sweet, and fragrant. With a little more chewing, the egg white inside is fried into holes, which is very fragrant and slightly tender. The yolk in the center is semi-solidified. One bite is soft and fluffy, and with another bite, it starts to ooze out.

This egg has a rich flavor, combining sweet, sour, and crispy textures. The caramelized fried egg is on par with the sauce, carrying the sweet and sour taste. With the addition of pickled ginger, pickled shallots, and pickled papaya, chewing on these three ingredients brings a slightly spicy taste in addition to the sour and fragrant flavor. Each ingredient has its own unique characteristics, making the overall taste even richer.

The bland porridge was instantly flavorful after being soaked in the egg broth.

The sweet and sour flavors are perfectly balanced, and with the addition of three shredded ingredients, the overall flavor is more sour than sweet, but not overly sour, making it not greasy at all, but rather appetizing.

The porridge was still a little hot, and Wu Gongshi wanted to shovel it down, but he was afraid of burning his mouth, so he ate it while blowing on it, making a mess of things.

This dish is absolutely terrifyingly good with rice.

Right now, we don't even have rice, let alone porridge, which is even less likely to withstand its cooking.

The three of them ate half a pot of rice porridge, about ten eggs, and it only took them the time it takes to drink a cup of tea. If the porridge hadn't been so hot, and they hadn't had to sit in cold water to cool it down, it wouldn't have taken so long at all; they could have finished it in the time it takes to drink half a cup of tea.

As he finished eating, Wu Gongshi noticed the last bit of sauce left on the plate of fried eggs with three kinds of willows and felt it was a pity. Suddenly, he heard a voice say, "What a pity! If only I had a steamed bun, I could have used up all the sauce on the bottom of the plate—I wouldn't even have to wash the plate!"

He felt a pang of sympathy and was about to nod when he suddenly realized something was wrong. He looked up and saw two young men staring wistfully at their bowls—in which was an oil-soaked egg.

"It's official business. You've just eaten a bowl of rice soaked in hot water, then drunk two bowls of porridge, and a lot of eggs, especially since those eggs were fried. It's not good to eat too many—why don't you let me take care of this one?"

The other person quickly interjected, "No need, don't force yourself. I remember you said on the way that you didn't like the pungent and numbing taste of Sichuan peppercorns..."

"Adding more will make it spicier, but today we're only adding a little bit to enhance the aroma. It'll be especially fragrant, and it's not too much of a burden at all. Let me do it!"

"Never mind, I'll do it!"

The two were still arguing seriously and were about to ask Wu, the clerk, to make a decision when they turned around and saw that the clerk looked very satisfied, chewing his sparse beard and twitching it.

Seeing them looking over, Wu Gongshi tilted his head back, swallowed his food slowly, then revealed the bottom of the bowl in his hand and chuckled, "It's nothing, just a small egg. This old man can do things and eat—he doesn't need anyone else's help!"

He was nearing fifty and exhausted after a long day of work, but he still tried to muster his energy. He sent his two men back to rest, and then looked around and found only flatbread being tidied up on the stove. He hurriedly asked, "Little boy, where are Xiao Han and the young lady who was cooking?"

With his hands full, Dabing gestured towards the doorway and said, "Young Master Han and his wife are talking over there."

Wu Gongshi was full and his mind was slow. He hadn't thought of why he needed to talk at the door, but he had already stood up and walked out.

As soon as I stepped out the door, I heard the young woman speaking.

"...Since it's a communal cooking system, it's best to have strong people who have cooked before, but it's okay if they haven't. However, they must not act on their own. When people arrive, I first need to make them memorize the rules, then I'll give them a question to answer. Only after they've answered it can I use them. Therefore, it's best to give me the people a few days in advance to avoid being rushed and flustered."

Then Han Li said, "The yamen officials are a little slow in giving them the goods. Regardless of whether they can collect them on time, I will definitely give you those twenty people by the day after tomorrow at the latest."

Why say these things at the door? Are you afraid of disturbing your meal?
Wu Gongshi, quick on his feet than on his brain, had already approached and asked, "What's wrong? The yamen won't give it to us?"

Han Li simply relayed what Qian Kongmu had said during the day.

Wu Gongshi immediately sneered and said, "This is a corrupt official abusing his power and deceiving his superiors! I've seen plenty of people like this! I've long heard that Cen Dezhang has a gentle personality and a nickname, 'Clay Man Zhang,' and sure enough, that nickname is accurate!"

He added, "I'll go to the yamen tomorrow and sit there to urge him!"

Han Li said helplessly, "What good is sitting all day doing official business if the subordinates don't do anything?"

Wu Gongshi sighed, "There's nothing we can do. Apart from pushing harder, we're just providing support. We have no real power, and we can't even supervise. What else can we do?"

He added, "It's better for me to be there than not to be there. At least I can keep them on their toes. I can't let this drag on for too long."

Han Li then said, "I have other ideas and am drafting the regulations, but it's too late now. I'll discuss it with the official business tomorrow."

***
While the three were talking, across the street, in the Xie family mansion, Xiang Yuan was also asking questions of the household steward.

"Has the reply from the capital arrived? In your opinion, what kind of person is that Miss Song?"

　Many thanks to the person in the mirror in the Xiaoxiang River for sending me three peace charms =3=
　　Thank you Feifei A for the two amulets! :)

　　Thank you to Little Brother, Jiang Feng Danxia, ​​and Caterpillar MT for each of you who gave me a good luck charm! ^_^
　　(End of this chapter)