A year later, the price of blue bricks still did not drop. Song Qiu had also expected it, so he didn't think there was anything wrong. He made an order with the brick kiln and had the green bricks and tiles delivered to his door at the right time.
A few days ago, I went to the town to find a craftsman who was good at building houses. He also arranged for the strong laborers in the village to start laying the foundation in a hurry.
The wages are the same as those of the Liu family, fifteen cents, including two meals.
Although they are the same, the food is different.
Song Qiu is good at this and wants everyone to work vigorously, so the meat tube is enough to ensure that everyone is not wasted.
With so many people working, cooking was a big project. Their family didn't have as many sisters-in-law as Liu's daughter-in-law, so they were busy, so they hired a few women from the village to do the cooking. They were paid ten cents, and food was included.
Fortunately, several women made salted vegetables with her and ate them at home.
Song Qiu saw that the salted vegetables he had made at the beginning had been sitting in the jar for a few days and that they could be taken out and cooked, so he decided to make braised pork with pickled vegetables.
It is also to teach them. This is a meat dish. It is very fragrant and is just right for people who work.
In her previous life, in her hometown, braised pork with pickled vegetables was called Shao Bai, and it was a must-have dish for every family's banquet.
A bowl of Shao Bai costs ten yuan, and one bowl is provided for each table, which is just one yuan per person.
If any banquet restaurant does not cook the dish in white, the people who eat the banquet will definitely tell you.
The steamed white meat mixed with that big pot tastes much better than the home-made one-for-two portions.
Song Qiu counted the people doing the work and planned to make twenty bowls in one go.
Among the ingredients Du Chuanfu bought early in the morning, there happened to be a large piece of pork belly, weighing about twenty kilograms. It was fat and thin, and it was best cooked in white.
Several women knew that she was about to make pork and vegetables, and all of them opened their eyes to see how it was done.
Especially Manju, Jinjian salted vegetables were made on Friday, and she has been talking about it for several days.
After learning today, she will buy meat and cook it tomorrow.
Lao Yuan and Lao Deng knew what they were going to do, so they came to join in the fun.
Being looked at by so many pairs of eyes, Song Qiu didn't panic. He washed the whole piece of pork belly, divided it into pieces, put it in a big pot and boiled it. The water should cover the meat, add a little wine to remove the smell, and then
Add some scallions and ginger slices.
After two-quarters of an hour of cooking, it was almost done. Song Qiu used chopsticks to take out the cooked meat and put it on the table to cool for half-a-quarter of an hour.
Then apply a layer of white wine on the skin of the meat, then evenly apply soy sauce, and apply a few more layers for color.
The soy sauce is aged soy sauce from a shop specially bought by Du Chuanfu. It is darker in color and is equivalent to dark soy sauce in later generations.
Manju and the others saw her applying soy sauce over and over again. While helping her hands to apply it, they couldn't help but wonder, "Aqiu, wouldn't it be salty if you put so much soy sauce on it?"
Song Qiu shook his head, "No, no, no. If you do it yourself later, you should apply a few more layers like this so that it can be colored. When it is steamed, it will look good and smell good."
Several people listened, nodded, and continued to watch what Song Qiu did.
After smearing the soy sauce, Song Qiu heated oil in a clean pot, carefully grasped the inner side of the meat, put the meat skin into the pot and fried it until the skin wrinkled.
Lala's oil splashed all the time, which made Manju and others afraid that she would fry her hands. However, Song Qiu's face did not change, and the oil did not splash on her hands at all. She looked very skilled.
Old Mrs. Deng couldn't help but praise, "I remember that Aqiu's mother was also very good at cooking stoves at that time. Aqiu was even better than her mother! Look at her skills!"
Old Yuan laughed when he heard this, "Mei Niang's cooking is delicious, but A Qiu is the smarter one. She can make flowers out of the same thing!"
Manju and others also nodded.
"That's right, we are constantly around the stove three days a day, but we never thought that this meat can be cooked like this. It is boiled, rubbed with wine and soy sauce, and fried. I don't know how good it will be.
What a taste!”
"It must be delicious! It smells so good right now!"
Song Qiu listened to everyone's words and smiled. Without saying much, he put the fried meat one by one into the meat soup and soaked it for half a quarter of an hour. When he picked it up again, he saw that the skin of the meat turned amber.
of wrinkles.
Then let it cool, don't worry, it's easier to slice when it's cooler.
While the meat was drying, Song Qiu started to make the sauce. Add soy sauce and sugar and a small amount of vinegar, mix well and set aside. Then cut some old ginger paste and set aside.
Rinse the picked salted vegetables with water. The softer ones are easier to cut, and they should be chopped finely. When they are laid on the bottom, steam them and it will be better to eat with rice.
Everyone looked at this step by step and felt that it was troublesome. Mrs. Miao couldn't help but said: "It's almost time to hold a banquet."
When Song Qiu heard this, he laughed and said, "Not to mention, this dish of braised pork with pickled vegetables is just for table noodles, isn't it? It's delicious and easy to see, so it's definitely good for table noodles!"
Chenghua, Li Fawang's daughter-in-law, raised her eyebrows when she heard this, "My family is going to host a banquet for my father's 60th birthday next month. Aqiu said that the roasted white rice is really good, so I will prepare a dish for the banquet when the time comes! Aqiu can
I have to trouble you to teach your master Dashao how to do it."
When serving wine in the village, Huang Dashao is always hired. After all, they all belong to the same village, so it is not cheap for outsiders.
Huang Dashao has been cooking spoons in eight villages for decades. If he can't do anything else, he can prepare banquets with his eyes closed.
Song Qiu didn't dare to underestimate this chef who was specialized in hosting banquets. Although it was a big pot of food, the taste was so special that others couldn't make it even if they wanted to.
She hurriedly waved her hands, "How dare I teach Grandpa Dashao? I should learn from him!"
"You are so humble! Your uncle, Mr. Shao, praised you for your cooking skills! Everyone who had eaten at the Songshan Inn also praised you! When I get back, I will tell him that you are willing to teach me even if you are not afraid of trouble."
Give it to him, he will definitely be happy to learn it! This is a multi-level skill in preparing banquets for people, and it is popular everywhere!" Chenghua said with a smile.
The apprentice that Huang Dashao accepted was her youngest son. The two families were already close, and her son would provide for Huang Dashao and his wife until they were old, so she and Huang Dashao were able to talk to each other.
Song Qiu chuckled, "As long as Dashao wants to learn this dish, I will take care of him and teach him, and I can also teach him a few more dishes suitable for making banquets!"
"Then it's settled! I'll bring a message to him when I get back!" Chenghua was very happy. Her son was Huang Dashao's apprentice, and she would teach him after he learned it.
To make twenty bowls of Shao Bai, a lot of salted vegetables are needed. When Manju and the others saw Song Qiu talking, they all started to help cut it. They just cut it into fine pieces. They knew it at a glance.
After cutting the salted vegetables, mix the salted vegetables with sugar, vinegar, and minced ginger and garlic.
After he was done, he sat down and leisurely for a while. Song Qiu felt that the meat was almost cool to the touch, so he started to cut it.
She started first and showed a few people how to cut the meat into slices to ensure that each slice was of the same thickness.
The thickness actually depends on each person's preference. If it is thicker, it will be steamed and soft, and it will give you a sense of satisfaction when you eat it in your mouth.
Generally, the ones served at banquets are not thick, just thin slices, in order to save costs, but the thin ones taste good.
Song Qiu liked to eat thick food, so he cut most of it into thick slices.
She estimated at first that one piece of meat could be cut into ten slices, which would be enough for a bowl.
Manju and others watched her cutting for a while, then imitated her and took a piece of meat and started cutting it.