After having breakfast, Du Chuanfu also packed the bean paste.
Mr. Lu is an old acquaintance. Just like Xian Fulai and Fang Hui, the bean paste does not need to be packed in small jars one after another. It can be directly packed in large jars according to the amount of 80 jars and 400 kilograms. They will pull it.
It is also convenient to walk.
After the three large jars were divided, Du Chuanfu took them to the inn to store them.
Mr. Lu's people will come to pick them up later, and Fang Hui's people will take them away together when the grocery store comes to pick up vermicelli. As for Xianfu's arrival, they will have to wait for Fang Hui to bring the letter, so they will leave it alone for now.
Du Chuanfu not only brought vegetables and meat, but also cloth and cotton.
Song Qiu arranged for Lu Yan and the others to do needlework in the house today.
Wang Laifu and his son and Li Daqian asked them to clean the outer courtyard of the new house.
With all the people arranged, Song Qiu was busy with his own work.
Today is grandma's birthday, so she has to celebrate it properly.
She has the birthday cake - Shoudao, and she has prepared birthday gifts. Now she just needs a table of food to celebrate her birthday.
Yesterday, her mother said that she still likes to eat the food she cooks. If you think about it carefully, she hasn't cooked properly for quite some time.
So today, she planned to make something fresh to make her happy.
She decided on the menu yesterday and asked her to buy and deliver all the needed ingredients this morning.
Twelve dishes in total.
Four meat dishes: Tai'an fish, braised mutton, hot and sour chicken, stir-fried liver and kidneys.
Four ingredients: fried spring bamboo shoots, homemade tofu, stir-fried yam and fungus, garlic mushrooms.
Two cold dishes: pig ears in red oil, celery mixed with peanuts.
One soup and one soup: wild vegetable and tofu soup, pickled radish and old duck soup.
On the day of the warm house wine, I agreed to cook new dishes for my sister-in-law and the others, so I planned to follow this menu and just add four more noodles and snacks.
Today, Mrs. Yuan is the birthday girl. Song Qiu does not want her to enter the kitchen house, so she can just let Aling accompany her to talk and relax in the house.
The people who helped her were Lin and Wang Chunxi.
Both of them knew that the girl bought them and arranged for them to work in the kitchen. Seeing that the girl wanted to cook by herself, both of them were a little scared.
After all, in the previous owner's house, no girl was seen entering the kitchen.
However, they have changed to a new master, and they still don't know his master's habits, so all they can do is listen to his master's arrangements.
They do whatever their master tells them to do.
Then Lin was in charge of garnishing the dishes, while Wang Chunxi washed the dishes in the first half and lit the fire in the back.
Song Qiu first planned to make braised mutton. This dish needs to be simmered for a while before it becomes tender and delicious.
She chopped a leg of mutton with skin into pieces, put it into a bowl of water and soaked it with some salt for a quarter of an hour to remove any scum.
Then prepare aniseed, star anise, leaves, cinnamon, etc.
Heat the oil in the pan until it is 80% warm, add the bean paste and aniseed and stir-fry until fragrant, then add the peppercorns, minced garlic and sliced ginger.
After sauteing until fragrant, pour in the mutton soaked in water, add two tablespoons of soy sauce, then add white wine and stir-fry.
Then put the fried mutton and the sauce into the earthen pot on the back stove, add boiling water, cover and simmer.
Lin and Wang Chunxi looked at her neat cooking techniques and the rich aroma, and secretly glanced at each other.
It's strange, the girl knows how to cook and is an expert.
The calm and skillful look on his face was just like the great chefs they had seen.
Then, Song Qiu started to stew the old duck soup.
Wash the duck and chop it into pieces, smash the ginger and set aside.
Add water to the pot, add duck pieces, add a little wine, and blanch.
After blanching, pick up the duck meat and wash off the blood foam.
Then heat the pan and add oil, add duck meat and stir-fry, add more water to cover the duck meat, throw in a handful of peppercorns and old ginger slices, add ginger and stew, cook for half an hour, then add pickled radish cubes and continue stewing.
The old duck soup is stewed in one pot, and the pig ears are braised in the other pot.
Braised pig ears is simple. First, put the cleaned pig ears into the pot with cold water, add ginger slices, green onion segments, Sichuan peppercorns, and some wine.
Prepare the ingredients here: a few slices of ginger, green onions, star anise, bay leaves, cinnamon, a pinch of peppercorns, a few dried chili peppers, and a crushed grass fruit.
When the pot boils, pick up the pig ears and rinse them with cold water.
Then put oil in the pot, add sugar and slowly stir-fry until it melts. Stir-fry until the color of the oil in the pot turns maroon, then add boiling water, stir it evenly and take it out of the pot.
Heat the pan again and add oil. First add the green onions and ginger slices and stir-fry until fragrant. Then add the other ingredients and stir-fry until fragrant. Then pour in the fried sugar, then pour in an appropriate amount of water and add the pig ears.
Add three tablespoons of soy sauce, then three tablespoons of salt, pour in white wine, stir the seasonings evenly, then cover the pot and cook over high heat.
You need to turn the pig ears over halfway to make the color of the pig ears more even and more delicious.
Soak the braised pig ears in a pottery pot with brine. The more they bubble, the more flavorful they will be. When all the dishes are ready, take them out, cut them, and serve them cold.
But before that, Song Qiu first poured the soaked peanuts in to brine, then took the brine out of the pot and poured it into the pottery basin with pig ears.
The two Lins just looked at what Song Qiu was doing, as if their eyes were not enough.
One person is busy with so many dishes, orderly and orderly, and it is as easy as playing.
Next, Song Qiu prepared to cook Tai'an fish.
Lin had already killed the big-headed fish that was delivered, cleaned it and chopped it into pieces according to Song Qiu's instructions.
Song Qiu put the fish pieces in a pottery pot, added salt, soy sauce, a little wine, and sweet potato starch, then cracked two eggs into it, mixed it evenly with your hands, and let the starch coat the fish pieces.
Then heat the oil in the pot, use high heat, add the fish pieces, fry the fish pieces in the oil pan for a while and then remove them all.
This step is only to fully bind the starch to the fish to prevent it from boiling apart, so it does not need to be fried for too long.
Then make the sauce, this is also key.
Heat the oil in a pot, pour the old ginger and pickled peppers out of the kimchi jar and stir-fry.
Add dried chili segments, a handful of Sichuan peppercorns, bean paste, star anise and a spoonful of salt, stir-fry them all until fragrant, then add soy sauce and a little sugar.
Then pour water into the pot, bring to a boil, add the fish, and simmer slowly over low heat.
After simmering for a quarter of an hour, open the pot, flatten the garlic and put it in the pot, and cook for another half-quarter of an hour.
Then add a spoonful of vinegar to remove the greasiness.
Now you can put the soup into the pot together with the soup.
During this period, the braised mutton had been simmered. Song Qiu moved the sour radish and duck soup to the back stove and continued to simmer it. He also used this pot to cook yam, fried fungus and garlic mushrooms.
When Tai'an fish was ready, Song Qiu used two pots at the same time and started making hot and sour chicken, braised spring bamboo shoots in oil and homemade tofu.
First drain the water from Lin's chopped chicken pieces, heat the oil over high heat until smoking, add the chicken, and stir-fry.
After the water in the chicken is fried, the surface of the chicken turns golden brown and starts to stick to the pan. At this time, add the prepared white wine to season.
After the aroma of the wine dissipates, add a few tablespoons of bean paste and stir-fry the chicken until the aroma of the bean paste comes out.
Then pour in the kimchi salt water, simmer the chicken over low heat, add an appropriate amount of warm water, and cook for half a quarter of an hour.
Then add the chopped pickled radish and pickled ginger and red pepper, place them on top of the chicken, and continue cooking over low heat.
Finally, add a handful of pepper powder, stir-fry over high heat along with the diced pickled radish, and then heat up the pot.
Once the two spicy and sour dishes, Tai'an Fish and Hot and Sour Chicken, were cooked, the entire kitchen house was filled with choking, and even the yard outside could smell the choking smell.
Lao Yuan and Aling were so choked that they couldn't sit still. They came to the stove house several times to look at it, and then they simply stayed there and refused to leave.