Go back to the prosperous days and become a layman

Chapter 319 Chapter 318 Cooking
Tang Zhitong carried the sacks upstairs. As soon as he entered the door, Wang Jingmin gathered around him and asked Tang Zhitong excitedly: "Brother-in-law, brother-in-law! My eldest sister said we had a big dinner today. What food are we going to eat today?"

"What do you think?" Tang Zhitong rubbed his brother-in-law's head, and then said hello to Ye Zhijuan.

Tang Zhitong didn't say anything like congratulations. Now his relationship with this place is no longer what it used to be, so there is no need to deliberately greet him.

"I guess there's meat!" Wang Jingmin wanted to see what was in the sack, but he couldn't open the rope buckle, so he could only ask Tang Zhitong.

"You guessed it, there is meat to eat. Have you finished your homework?" Tang Zhitong carried the sack and went directly to the kitchen and went to Gu Yong's place. Time was a little tight, so he had to hurry up and cook.

"It's almost done. It's summer vacation. Don't rush it now." As soon as he heard that there was meat to eat, Wang Jingmin refused to leave. He stood in the kitchen with his hands on his hips, waved his little hand, and replied in an imposing manner.

"Okay, since you're not in a hurry right now, help me peel the potatoes." Tang Zhitong immediately pulled Wang Jingmin's young man and took out a dozen potatoes from the sack. Due to variety issues, the current potatoes are not very big. At this time, potatoes are not on the market on a large scale, but some early harvest varieties can be seen sporadically.

They say they are peeling potatoes, but they are actually scraping them.

Households that are more likely to wash them will either steam or boil them directly, while those with slightly better economic conditions will peel them. Commonly used tools include glass fragments, dish fragments, etc. The main thing is to get them without spending money.

The beer bottle caps used here were Tang Zhitong picked them up from the window sill and handed them to Wang Jingmin. Among all commonly used tools, beer bottle caps are the safest.

Nowadays, whether it is chef's knives or household knives, most of them are made of cast iron, which are sharp, but easy to blunt. You can't feel it when cutting vegetables, but you can feel it very clearly when cutting meat. It is precisely because kitchen knives are easy to dull, so they are A business of cutting kitchen knives was born.

The main customer base of those craftsmen who cut kitchen knives is the residents in the alleys. Whenever there is a slack time in farming, there will be people in the alleys walking with burdens and shouting: "Grind the scissors and cut the kitchen knives!"

"Go, go." Tang Zhitong found the whetstone and prepared to sharpen the knife without looking back.

The so-called "shock the boudoir" is to shock the woman out of the boudoir.

"Yes, let's make some spicy stir-fried pork belly." Tang Zhitong picked up the kitchen knife and gently scraped the blade with his thumb to test the sharpness.

Knife sharpening is an essential skill for every cook, and few chefs find outside craftsmen to do it for them.

The sound is not only charming, but also very listenable, and the whole knife sharpening process is also very relaxing. Children in the alley always gather around to watch at such times.

In fact, before this kind of shouting, knife sharpening craftsmen relied on "shock boudoir" to attract customers.

Classmate Xiao Wang understood the problem when he saw the ribs, and his smile became even brighter. Although he didn't help, he didn't walk away immediately.

"Do you need help?" Xiao Wang stood at the door of the kitchen and asked with a smile.

"Jingmin, do your best, and I'll give you an extra piece of ribs for lunch." Xiao Wang kicked his brother's butt to remind him, and then said to his husband, "I'll go chat with our mother."

Tang Zhitong found a basin, took some tap water, put the ribs and pork belly in to soak, and washed them out later.

"No, just wait and eat later." Tang Zhitong took the ribs out of the sack, showed them to classmate Xiao Wang, and winked at her.

"Potatoes stewed with ribs?" Xiao Wang saw the ribs, looked at his brother who was squatting on the ground and scraping the skin, and asked.

"Shocking Boudoir" is the scientific name of this thing, which belongs to the "Eight Words". Silent, that is to say, this business does not require shouting. Just use the object in your hand to attract customers with a "squeaking" sound.

The "Shocking Boudoir" is made of multiple iron plates and makes a crisp sound when it swings. It looks just like the one held by the person in the lower left corner of the picture.

The five iron plates that shocked her were said to represent metal, wood, water, fire and earth, and were said to originate from a defeated battle in ancient times. At that time, soldiers did not have automatic weapons, and sharpening weapons was a necessary skill. The defeated soldiers took off their armor one after another on the way home. Since they had no money, they sharpened knives and scissors on the way home to make money and return to their hometowns.

Some people still make a living from this business after returning to their hometowns, and string their armor patches together to attract customers. According to legend, this is the origin of the scissors-sharpening and kitchen-knife business.

Tang Zhitong finished sharpening his kitchen knife and started preparing vegetables.

Cut from the front and back, first chop the ribs into small pieces with the back edge of the knife, and then cut the meat in the middle.

The pork ribs were stocked by Tang Zhitong himself. They were thick and definitely not the kind of mass-market products with a trace of meat hanging on them.

According to the normal method of stewing pork ribs, you should put it into the water first to draw out the blood. But now that there is a lack of meat, some fat will be lost if it is drawn out. Tang Zhitong took the next step and squeezed hard along the direction of the ribs in the water to squeeze out the blood as much as possible. , this way the bloody smell will be lighter when stewed.

After processing the ribs, Tang Zhitong heats the oil in a pan, adds rock sugar and soy sauce, then puts the ribs in and stir-fry until the sugar color is applied.

After the surface is cooked, pour it directly into the pressure cooker, add water, salt, green onions, and ginger slices, close the lid, and simmer.

The conditions are limited, so I can only make do.

After processing the ribs, squeeze out the moisture from the pork belly and cut into slices for later use.

Prepare seasonings. Cut dried chili peppers, fresh chili peppers, and garlic cloves into sections or mince for later use.

One advantage of making spicy stir-fried pork belly is that you don’t need too much cooking oil, just a little non-stick pan.

Heat oil in a pan and add slices of pork belly. Since pork belly has its own fat, it will take a while to fry until slightly charred and oily.

Then add the chili segments and minced garlic, add soy sauce and salt and stir-fry evenly before removing from the pan.

This dish is rich in fat and is even more delicious when rolled into pancakes. Unfortunately, there are no pancakes here in Chunshu Hutong.

"Brother-in-law, we've finished scraping the potatoes." Wang Jingmin was very persistent in eating, and after a rare moment of peace, he scraped all the potatoes without saying a word.

"Okay, you wash your hands first, and I'll rinse them again later." Tang Zhitong motioned to his brother-in-law to wash his hands under the faucet first.

What Tang Zhitong is most satisfied with about the building here is the running water, which saves worry and trouble. It is at least 30 years ahead of the flower market.

After Wang Jingmin washed his hands, Tang Zhitong rinsed the potatoes, then took them out and cut them into pieces.

Seeing that the ribs were almost done, Tang Zhitong released the pressure, poured the potatoes into the pressure cooker, stirred it a little, then closed the lid and continued to press.

After serving the ribs, Tang Zhitong took advantage of this moment to quickly fry two more seasonal vegetables and make a spicy dipping sauce.

Tang Zhitong has never tried spicy braised pork ribs. Just to be on the safe side, this is just the normal way. If you want spicy food, just dip it in some spicy water.

After the potatoes are stewed, vent the pressure in the pressure cooker, take out the potatoes and stew the ribs, and a sumptuous lunch is ready.

There are four dishes. Since the pressure cooker is used to stew the ribs and no rice is prepared, I can just eat some steamed buns for lunch. The remaining ribs soup can be poured over the rice in the evening, and it will be another delicious meal.

(End of this chapter)