Chapter 88: Chapter 88 Tofu Banquet (2)_1 Chapter 88: Chapter 88 Tofu Banquet (2)_1 After frying the tofu skins, Lin Yuan planned to make two dishes, one was at-stuffed tofu skins, and the other was tofu skin braised pork.
The braised pork was easy to manage; she would just take out a couple of pieces from the jar where the pork was salted before.
They just needed to be rinsed clean and cut into chunks not much different in size than the tofu skins.
However, for the at-stuffed tofu skins, minced at was required, so using the jarred at wouldn’t be ideal.
Fresh pork would be better, luckily Lao Fan brought so at and vegetables earlier that day.
Lin Yuan cut a chunk of fresh pork and started chopping it with a kitchen knife, producing a skilled and rhythmic sound that was quite pleasant to hear.
Lao Fan really did as he said, not only bringing pork and vegetables but also other things like rice, white flour, sticky rice, brown sugar, white sugar, and even two old hens.
Their small kitchen was already not very spacious, and now, cramd with the tofu and all these things, there was hardly any place for Lin Yuan to stand.
The old hens were kept for making chicken soup for their mother and had been shut away with the rabbits by Lin Wei.
The little girl, after securing the hens, scampered over, and whispered mysteriously into her elder sister’s ear, “Big sister, when I was putting away the chickens, I touched their behinds.
It seems like one of them might have an egg.”
Hearing her say that, Lin Yuan was also a bit surprised.
She continued to chop the at, but it did not affect her speech, “Keep that chicken, and the other one too.
Wait another two days.
If it lays eggs, keep it; if not, we’ll slaughter it!”
Lin Wei, who had been quite excited, suddenly felt a chill run down her neck when she heard her big sister’s casual talk of keeping and slaughtering, oh my, what to do about her fierce big sister.
She didn’t resemble a delicate young girl at all.
How was she ever going to get married!
Lin Yuan finished chopping the minced at, added salt and soy sauce for seasoning, also mixed in an egg which made the at mixture stickier.
Right after preparing the filling, she slled the aroma of rice cooking in the big pot.
She served the rice, cleaned the pot, added oil, and then fried the large chunks of tofu in the oil.
Frying tofu skins required a lot of oil, Lin Yuan was initially reluctant to use too much, but after seeing the two large jars of oil brought by Lao Fan, she didn’t mind at all.
After all, if they finished this, Lao Fan would bring more, why not eat it if it’s free.
After frying the tofu skins, she placed them in a basin.
She fried quite a lot, as tofu skins could not only be used for stir-fries but also for hot pot.
When the days turned cooler, she planned to set up for hot pot.
The only issue was needing vegetables to enjoy it properly, as winter vegetables were as precious as gold.
While scooping out the used oil, Lin Yuan pondered how to get fresh vegetables during the winter.
A greenhouse might be possible, but plastic covering and glass were nowhere to be found here, and the costs would be too high.
Off-season vegetables could not be achieved overnight, so Lin Yuan didn’t dwell on it too much.
She poked small holes in the tofu skins with chopsticks, then filled them bit by bit with at.
The stuffed tofu skins needed to be filled to the brim as the at would shrink while cooking.
She made about forty or fifty before stopping.
Once that was ready, she added oil to the pot and put the side of the tofu skins with the hole facing down.
She slowly fried them until the surface sealed, then added soy sauce for coloring.
Finally, she covered the tofu skins with water, put on the lid, and simred until the sauce was reduced by half.
At this point, the tofu skins were tender and fragrant on the outside, with the at filling soft and sticky on the inside, making them delicious.
Then ca the hostyle tofu and Mapo tofu, which were quite straightforward to make.
It wasn’t long before Lin Yuan finished preparing these two dishes.
Last was the tofu skin braised pork, a dish where the braised pork thod was crucial.
First, she stir-fried a caral sauce, then added the pork and mixed in soy sauce and a spoonful of wine.
After sautéing, she poured water for stewing over low heat.
When the pork was nearly done, she added the tofu skins for a final stew.
As this dish required a longer cooking ti, Lin Yuan left it last.
By the ti the braised pork was ready, they had already set the table to start the al.
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