Baozi Xishi's Struggle

Chapter 394: Fragrant and Hot Crispy Pork in Casserole in Winter

Shen Yu plans to cook some new dishes every day to enrich the restaurant's menu and add more delicious food to his own table during the winter.

The weather is cold, and after the fried meat skewers are drained, the meat becomes a little cold, and is not as delicious as hot dishes with broth.

Shen Yu looked at the pork belly that was being marinated and prepared a casserole dish of crispy pork for his family for dinner.

Let's have a taste of this dish with meat and vegetables and see how it works when sold in a restaurant.

Crispy pork is actually pork cut into long strips as thick as fingers. After being marinated, it is thinly coated with a batter made of flour and eggs and then fried.

Compared to marinated meat skewers that are directly fried, this one is crispy on the outside and tender on the inside, with a soft and juicy texture, and has a different flavor.

Li and her friends had already added seasonings to the pork belly to be used tomorrow and had set it aside to marinate for a while.

Shen Yu planned to use the marinated pork belly to make crispy pork.

Shen Yu took a large bowl, added a large spoonful of flour and starch each, cracked an egg, and made a thick batter.

Use clean bamboo chopsticks to pick up some marinated pork belly and put it in the batter bowl. Stir it slightly so that each piece of pork belly is evenly coated with a thin layer of batter.

Take the kettle off the small stove used to boil water in the kitchen next door, put a small wok on it, and pour in an appropriate amount of oil.

When the oil temperature rises, put the pork belly wrapped in batter into the pan one by one. After frying twice, it becomes golden in color, crispy on the outside and tender on the inside.

After putting the fried crispy pork on the colander to drain the oil, Shen Yu went to prepare some side dishes.

Rinse the dried mushrooms I bought from 7-Up last time and soak them in warm water.

Wash some cabbage and tear it into large pieces, cut the tofu skin into thin strips, chop some green onions and minced garlic, and you’re almost ready.

After all these are prepared, the three-cup chicken in the casserole is almost done. The hot steam in the pot comes out from the small holes on the casserole lid, and the delicious aroma gradually emanates.

Shen Yu opened the lid of the pot, stirred the still slightly thick soup with a spoon, and started to cook it over high heat.

As the spoon stirred, the soup in the pot gradually thickened and turned into a bright red soup that coated the chicken. It was glossy and red, and looked delicious.

Shen Yu poured another half spoonful of sesame oil into it.

After stirring evenly, cover the pot and simmer for a while, then wrap the casserole with a cloth and take it away from the stove.

Then Shen Yu put the small wok that had been cleaned and prepared on it.

When the pan is hot, add a spoonful of vegetable oil, add onion slices, minced ginger, and minced garlic, and stir-fry until fragrant.

First, pour the cabbage stalks that are difficult to cook into the pot and stir-fry for a while, then add the cabbage leaves that are easy to cook.

Stir-fry over high heat for twice, then pour in the prepared sauce and stir-fry quickly until the soup is thick, then you can remove from the pan.

Although this dish is a vegetarian dish, it is sour, refreshing and full of garlic flavor. It is delicious and appetizing when served with meat in winter.

Shen Yu put the stir-fried vinegar cabbage and stewed three-cup chicken into the large food box with an insulation layer that 7-Up brought.

At the bottom, as Jiang had taught, a small charcoal stove for making tea was placed.

I used fire chopsticks to pick up a few pieces of charcoal that had been lit in the stove and had already dissipated the smoke, and placed them in the small charcoal stove.

Then he closed the lid of the food box and handed it to Zhou Dalang who had been waiting on the side.

Zhou Dalang has gained a lot of experience in delivering meals to the academy these days, and Xiaobai has already gotten along well with him, and is obedient and runs steadily.

He took the lunch box swiftly and secured it on the cart.

People sitting on the shaft of the cart don't need a whip. They just shake the reins lightly and shout "Gee" loudly.

The little donkey, who was well fed and well-drinked every day and only had the chance to go out for a short run at noon, immediately happily rushed out of the alley, pulling its cart.

Shen Yu looked at the sky and estimated that by the time Zhou Dalang came back, it would be almost dinner time, and Yucheng and Dundun should also be back from get out of class at the academy.

Let’s stew the crispy pork now. It will be just in time for dinner when they come back. We can also put a portion in a small casserole for Zhou Dalang to take home.

Put a large casserole on the stove, pour some oil into the pot, and stir-fry the scallion and ginger until fragrant.

Pour in boiling water and add some salt and sweet soy sauce to season.

Wait until the water in the pot boils again, then add the soaked and shredded wild mushrooms.

Cover the pot and simmer until the unique aroma of mushrooms wafts out of the pot, then add the fried crispy pork and simmer over low heat.

After Shen Yu finished all these, Jiang and Zheng Sanniang had also prepared a few home-cooked dishes.

Tonight's dinner is rice, which is just the right side of this stewed casserole.

Shen Yu was just about to go to the alley to see if the three people had returned when he heard the sound of the courtyard door.

Yu Cheng's voice rang out in the yard: "Mom, Aunt Jiang, we are back."

Shen Yu smiled slightly, turned around and took the hand-torn cabbage, added it to the casserole, pressed it down with a spoon and covered it with the lid.

When I turned around, I saw Yucheng, Dundun and Zhou Dalang coming back together.

Zhou Dalang was talking to Li and the others: "Yucheng and Dundun are so honest."

"On my way back from delivering food, I met the two of them rushing back with book boxes on their backs."

"I wanted to get them in the car and bring them back directly, but they refused to do so no matter what."

"In the end, I had to lead Xiaobai back with them. Otherwise, I would have returned earlier."

Yu Cheng said unconvincedly: "The teacher said that we should walk to and from school to keep healthy."

"If we take the bus back, wouldn't that be lazy?"

Zhou Dalang said disapprovingly: "Aren't they all on the street over here in the market?"

"It's only a few steps away anyway. It only takes a short distance to get back by bus. What's the big deal?"

"Your husband won't see it."

For a moment, Yucheng and Dundun felt that what Zhou Dalang said was wrong, but they didn't know how to refute it.

He couldn't help but look for help at Shen Yu who was standing aside and listening with a smile.

Shen Yu smiled and said, "You two did the right thing. Since you promised Mr. that you would walk to and from school, you should do it regardless of whether Mr. can see it or not."

"This is for my own good, not for my husband to see."

Zhou Dalang was not angry even though he was rejected by Shen Yu.

He touched the back of his head sheepishly and said, "The girl is right. I was too simple-minded. I just thought about the cold weather and asked them to come back soon."

Shen Yu smiled and said, "I know you mean well, but when Xiaobao goes to school, you should not be so soft-hearted and reluctant to let the child walk."

Everyone knows that Zhou Dalang loves Xiaobao like a treasure and sometimes spoils him a little.

Several mothers also advised Zhou Dalang not to spoil his children like that.

Zhou Dalang said with some guilt: "Hey, my little treasure has suffered a lot with me before, and his body is weak."

"I always felt like I owed him something, so I always wanted to love him more, and before I knew it, I had spoiled him a little."