Chapter 91: Chapter 89 Braised Pork
Chapter 91: Chapter 89 Braised Pork
Gu Ye was making pickled at, they had dried pickled vegetables at ho, so he decided to make pickled at and additionally wanted to prepare Stead Rice Flour at and Stead Rice Flour Ribs, which make dining convenient because simply steaming them once more when it’s ti to eat turns them into a dish.
First, to make the pickled at, it was necessary to soak the dried pickled vegetables beforehand, and the children had started soaking them in the afternoon—they were ready now. Dried pickled vegetables can have dust, so they needed to be washed repeatedly to avoid eating any grit.
A large piece of pork belly with skin was taken, boiling water was prepared, and the at was cooked until a chopstick could be inserted, then taken out.
With a fork, small holes were poked densely across the surface of the skin, the denser the better, as this would make the skin puff up when fried. While it was still hot, so dark soy sauce was spread on the surface of the skin.
A good amount of oil was put in the pot, heated until it was about seventy to eighty percent hot, when the blue smoke spread out evenly over the surface of the oil, indicating the right temperature, then the whole block of at with the skin facing down was placed in the pot to fry.
Once the at was added, the lid was quickly put on the pot to prevent hot oil from splattering and causing burns, then the heat was turned down and the skin was fried until golden and then removed to drain the oil.
The whole piece of at with the skin side down was then soaked in ice water until the surface beca soft and then taken out to drain the water.
The fried at was cut into slices, each about the width of a finger, the skin side down, arranged neatly in a bowl.
The pot was heated up, no oil was added, just dry frying the washed dried pickled vegetables until they were dry, then they were taken out.
A small bowl was taken, adding two pieces of red bean curd, sugar, dark soy sauce, light soy sauce, rice wine, star anise powder, salt, etc., with a bit of water mixed evenly, seasoning to taste. Oil was put in the pot, heated, minced garlic was fried until fragrant, then the pickled vegetables were added and stir-fried, then the sauce from the bowl was poured in and brought to a boil. Once cooked, it was poured over the at in the bowl, and the bowl was placed in a pressure cooker and stead for about half an hour until the at was soft and could be taken out.
A plate was placed on top of the bowl, turned over, and the sauce in the bowl was poured out, so greens were blanched to arrange around the edge, and the bowl was taken out. The sauce was put back into the pot to adjust the flavor, adding so chicken essence and sesa oil, and a thin sauce was made with so cornstarch and poured over the pickled at, and the dish was completed.
If you like it spicy, you can add so small chili and Sichuan peppercorn to enhance the flavor, which also tastes quite good.
Once the pickled at was prepared, it was frozen. When it was ti to eat, simply steaming it again would make it soft enough to eat.
Next ca the Stead Rice Flour at and Stead Rice Flour Ribs, which were simpler to prepare than the pickled at.
Pork belly was typically used, or slightly fatter at from the hind leg, cut into strips about the width of a finger. The at strips were first marinated with ginger, soy sauce, Sichuan peppercorn powder, you could also add so chili powder, Floral Carving Wine, and chicken essence salt for half an hour.
Then either rice or millet was put into a hot pan without oil, dry-fried until slightly yellowed then taken out to cool, then ground into powder with a machine. A bit of ginger powder was added and mixed well into the marinated pork belly, making sure each piece of at was coated with the rice powder.
Favorites like sweet potatoes or potatoes, taro, and such were washed, cut into chunks, and placed on a steaming cloth. After spreading a layer, the pork belly was then placed piece by piece separately to avoid sticking, then stead for an hour.
The next day, steaming it for another half an hour would make the at soft, tender, fragrant, and lt in your mouth, which was the best state, requiring a second steaming.
This dish could also be prepared in advance, frozen, and then stead a third ti without any issues, the third steaming for about twenty minutes was enough to heat it thoroughly.
Gu Ye, with the children, made several bowls at once, allowing them to have several als, as preparing it was quite troubleso, usually making up to twenty bowls each ti, and everyone loved it, finishing it within a few days.
When the at was ready, the house was filled with a delicious aroma, and Li Pan couldn’t help but laugh, “Oh! The at slls so tempting, good thing I’m full, otherwise I’d definitely have to have another bowl.”
“No way, we have to steam it again tomorrow, there’s not enough ti, if it’s not stead well the at won’t taste good.”
Gu Ye shook his head with a smile, this ti he wouldn’t let them taste.
“Alright, we’ll eat it tomorrow.”
Gu Ye took out the at for tomorrow to thaw, as it wouldn’t be ready in ti in the morning, preparations needed to be done tonight.
It was late, and everyone, tired from a day’s work, went to rest.
Li Pan played with the Star Tree on the terrace for a while before going to sleep.
The next morning, Wenwen and Yang Zhengfei finished breakfast and went to the store to get busy, as they needed to prepare a lot for bento boxes today.
For breakfast, they had roasted bread, vegetable boxes, bone soup, corn mush, soup noodles, stead buns, and made two cold dishes, providing a variety of foods for everyone.
Yang Zhengfei and Wenwen took a carload of vegetables and items to the store to make bento boxes; they now knew how to cook, and could make simple bento box als quite well.
There was also a large bucket of chicken stew made by Gu Yun, also prepared for the bento boxes.
The store had reopened and the children were very enthusiastic. Last year, the store had earned so money for the farm. The deep-processed items could be sold, which was indeed very convenient.
In the store, they also sold vegetables, braised ats, and even bread, which Gu Yun would prepare at ho and send over; they sold out quickly, and by the afternoon, there wasn’t much left. They didn’t produce much, and once sold out, they returned ho, as the children had online classes in the evening.
Li Pan inspected the farm and found no issues before going to the woods to check on the dicinal herbs she had planted, such as ginseng, which also included forest ginseng.
The farm was harvesting mulberries, strawberries, and cherries, which had ripened already.
Especially the strawberries, which were thoroughly red and very sweet; all the varieties of strawberries they grew were very tasty.
Li Pan joined in picking and filling baskets; the Patrol Team ca daily to take the goods away.
They grew three varieties of cherries, all of which tasted good and sold well; she planned to pick so to make jam so that everyone could eat it with bread in the morning.
The mulberries need not be ntioned; the white, black, and purple varieties had all begun to ripen, and were simply picked, boxed, and sent away.
Xie Ling weighed and accounted for everything. She kept daily records of the goods sent, both parties signed, and they settled accounts monthly.
There were also different varieties of tomatoes in the fields, so cheap and so expensive, like the very delicious ones from Provence, slightly more expensive but still in high demand.
Their farm’s products had beco renowned for guaranteed quality, and the authentic taste of the fruits and vegetables earned unanimous high praise.
Xue Dong had created logos for No.7 Farm and No. 8 Farm, which were displayed on the products sold, making them easily identifiable. The signs also appeared on the Farr’s Market shop, helping to establish the brand.
The logo had already been certified, and combining the farms, they nad it Panpan Farm, after Li Pan’s na, simple and easy to rember.
The wheat on the farm was ready to harvest. Without taking even two days off, another harvesting round began. Xue Dong had arranged for so superpower users from the base to co and harvest the wheat and wheat straw in advance.
The purple clover and black oats at ho had also ripened, and as both farms were too vast to manage alone and to avoid ti delays, they hired a few extra hands, aiming to complete the harvesting before the rainy season to avoid losses.
Li Pan joined the harvest while activating her superpower to mature the crops that were still a few days away from full ripeness, thus saving ti.
This ti, activating the superpower did not have much impact, as it was only a few days off and would not harm the crops, unlike the one-off ripening last ti, which was different.
The fields were bustling with activity, as was the shop. Every day, the smoked and braised ats were sold out by noon, and the bento boxes were gone by the afternoon, while the fruits and vegetables were all sold out by noon.
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