Baozi Xishi's Struggle

Chapter 441: The charm of pork with preserved vegetables, pickles can also be used for banquets

After Shen Yu reported the dishes, he continued to report the meals: "Recently, there are more diners eating hot pot in the restaurant, and the meals are tendon cakes."

"The gluten cake can be cut into shreds for hot pot, or it can be used directly with these pickled vegetables."

Lu Zheng listened to Shen Yu's words, and a warm look appeared on his face. He nodded and said, "The girl is indeed a good cook and eater."

"When I was at home, my mother would often ask the cook to prepare gluten cakes and sweet porridge in the winter, and add a few plates of crispy and salty pickles to the table."

"The whole family sits together and eats a steaming hot meal, which is very delicious."

"What the girl said reminds me of my hometown. Let's have this for lunch today."

Lu Zheng said, and then turned to ask Lu Lang beside him: "Xiao Si, do you want to eat anything else? Order a few more?"

Lu Lang heard that there were Laba porridge and pickled cabbage chicken, both of which were his favorites. He thought for a moment and said, "These dishes are great. The girl can add a light soup as you like."

"Today's meal is for my father and me only, so don't overeat."

Shen Yu agreed, and asked Zheng Sanniang to bring two bowls of hot sweet soy milk to the two of them, asking them to drink them slowly, while he went to the kitchen in the backyard.

At this time, Li and the others also knew that the county magistrate was coming to have lunch.

Everyone knew that he didn't like to be served and disturbed while he was eating, so after coming over to greet him, they went about their own business and did not stay by his side.

The braised pork with preserved vegetables had been steamed to perfection, and the ingredients for the other dishes had already been cut and prepared.

Shen Yu asked Yutao to add charcoal and fan the fire. In just a cup of tea, he had prepared three quick dishes: sauerkraut chicken, stir-fried pork with Chinese mustard greens, and scrambled eggs with dried radish.

Zheng Sanniang and Jiang had been waiting nearby. They placed two bowls of sweet porridge and freshly-baked gluten cakes on two large trays and served them up first along with the three cooked dishes.

Shen Yu asked Yutao to mix some starch water in a small bowl, and then sat on the wok and waited.

She went to the steamer and took out a bowl of steamed pork with preserved vegetables, wrapped it in a cloth, and carefully poured the steaming soup in the large bowl into the wok.

When the soup boils again, add some starch water and cook for a while to make a glossy and slightly thick sauce.

Taking the wok away from the stove, Shen Yu took a large flat plate and placed it on the large bowl.

He held the edge of the plate and the bottom of the bowl with both hands, and flipped it over neatly, putting the bowl of braised pork with preserved vegetables onto the plate.

Lift the lid of the large bowl on the plate, reach out to wave away the steaming hot air, and a piece of pork with preserved vegetables shaped like a full flower and overflowing with fragrance will appear.

Pick up the still bubbling sauce and pour it evenly on the steaming braised pork. The glossy sauce coats the soft and glutinous braised pork with a layer of tempting sauce color.

Shen Yu sprinkled a few chopped green onions on the braised pork. Zheng Sanniang, who was waiting after delivering the meal, quickly served the dish while it was still hot.

While Shen Yu was making the braised pork, he had already thought of what kind of soup he wanted to make.

She and Yutao worked together to cut the tender white tofu into cubes, beat two eggs, and slice the soaked mushrooms.

In just a few moments, a dish of mushroom, tofu and egg custard that was fresh, fragrant, light and refreshing was cooked.

As Shen Yu poured soup into the soup plate, he sighed and said, "It's a pity that there are not many green leafy vegetables in winter. This soup would look better if it could be embellished with some green."

Yutao glanced towards the kitchen counter, her eyes rolled, and she cleverly took over the chopped mustard greens that had been placed aside and not yet used.

She carefully used bamboo chopsticks to pick up some of the thin pine needle-like leaves of Chinese mustard and sprinkled them on the prepared soup.

Suddenly the colors in the soup came alive.

Snow-white tofu, light yellow eggs like silk, fragrant mushroom slices with black edges and white bellies, and strands of Chinese mustard greens as green as grass, floating gently in the refreshing soup, are so beautiful.

Shen Yu said approvingly: "Yutao is getting better and better at cooking. In time, you will definitely be better than me."

Yu Tao blushed immediately after being praised by her sister, and said with sparkling eyes: "Sister, you really know how to make me happy. If you say that, I will take it seriously."

Shen Yu dripped two drops of sesame oil into the soup plate, put it on the tray and carried it out, smiling and saying, "I'm not kidding you, my words are more true than gold."

As he said this, he steadily carried the soup and served the dishes, leaving Yutao to slowly clean the stove with a slightly raised smile on her face.

After Shen Yu brought the refreshing soup over, he retreated to the kitchen.

I saw the father and son eating and chatting slowly, and from their expressions, I could tell that they were very satisfied with the meal.

Shen Yu and Li were sitting in the small kitchen waiting.

Li smiled as she watched the movements at Lu Zheng's table, "Today's steamed meat is very special. The county magistrate was eating it, and several regular customers came over to ask what the guests at the table over there were eating."

“It looks good, smells salty and fragrant, and is made with pickles.”

"They are all very curious and want to ask if they can order one to take home and try."

"I didn't dare to agree because I didn't have many pickled mustard greens at home."

Shen Yu couldn't help but feel a little strange. Although the pork with preserved vegetables had a strong flavor, it was not a very special dish.

It’s just a home-cooked dish that takes some effort, so why are the guests so interested in it?

Seeing that she was puzzled, Li explained, "There are few vegetables in winter, so we usually only take out the pickled vegetables at home, mix them with vinegar and sesame oil, and serve them with rice or porridge."

"I've never seen a dish made with pickles before, so I find it strange."

"If you stir-fry or steam it again, the pickles will be much more delicious and fragrant. They are not comparable to pickles that are eaten directly after mixing."

"And if you cook it with pork belly, it will be a great dish to serve to guests during the Chinese New Year."

Shen Yu thought for a moment and said, "Many dried vegetables can replace pickled mustard greens. Even the taste will be different depending on the dried vegetables used."

Li thought about it in her mind, but still shook her head: "Forget it, there are not many dried vegetables at home."

"It's not even enough for me to eat, unless I can buy some at the market."

"Next year we'll move to the courtyard over there. The bigger the place, the more sun we can get."

The mother and daughter were discussing business in low voices, and from time to time they helped to greet the customers in the store. Before they knew it, half an hour had passed and Lu Zheng had finished his lunch and was ready to pay the bill.

Lu Zheng had a very enjoyable meal and ate 90% of the food on the table, especially the braised pork with preserved vegetables, which the two of them ate clean.

He said with satisfaction: "Miss Shen, this pork with preserved vegetables tastes good."

“It’s salty and fragrant, the fat is not greasy, the lean meat is not dry, and the pickled mustard greens in it are also very fresh and fragrant.”

"Wait for Yang..."