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墨書 Inktalez
After finishing all of this, she picked two Eggplants and cut them into strips, soaking them in water. She snapped the Green Beans into long segments, washed them, and set them aside.
Then she took a piece of pork belly, cleaned it, and cut it into cubes. Once she completed this, the Bamboo Rat was also cleaned and brought over. Xia Muxin received the Bamboo Rat and asked the person to leave before starting to cut it.
With all the ingredients prepared, everything that needed chopping or washing was ready, so she began cooking.
The first dish she made was a cold dish of Purslane. She first cleaned the pot, added water, and brought it to a boil. Then she added fresh Purslane and blanched it until the stems were soft and the leaves wilted. After removing it and rinsing it in cold water to drain, she added oil to the cleaned pot and heated it until it was about seventy percent hot. She then added the pre-prepared seasonings and stir-fried them before pouring the mixture over the blanched Purslane. After adding salt and mixing well, she drizzled a small spoonful of vinegar on top. A plate of colorful and fragrant cold Purslane was completed.
"Miss, your dish is quite special; it's both fragrant and visually appealing. Just looking at it makes me hungry," Plum said while adding firewood to the stove, his eyes fixed on the plate of cold Purslane as he swallowed hard, praising Xia Muxin's culinary skills.
Xia Muxin did not stop her movements but added water to the cleaned pot, saying, "When you have time, come visit my house; I'll cook for you." When the water boiled, she added the cubed meat along with some white wine, completely oblivious to Plum's face turning as red as a cooked duck.
"Um... Miss Muxin, that sounds good," Plum replied. Xia Muxin stirred a bowl of seasonings with one hand when she heard Uncle Bingzi's anxious voice. However, it seemed he hadn't finished speaking before falling silent. Muxin frowned slightly and turned her head to see him staring curiously at the plate of cold dishes.
Xia Muxin glanced at the pot, fished out the meat cubes, and reassured him, "Uncle Bingzi, don't worry; I have everything under control." Saying this, she had already cleaned the pot again, poured in oil until it was hot, added white sugar, and started caramelizing.
Once the sugar had caramelized properly, she immediately added the prepared seasonings and cooked meat cubes. After stir-frying for a while, she also tossed in some Dried Chili. When the meat was well-coated with color, she added some water. Once it boiled, she instructed Plum to lower the heat and covered the pot to let it simmer.
The kitchen had only four burners: one for soup, one for Braised Pork. Xia Muxin then turned her attention to the third burner.
Next up was Caviar with Fish Roe. The reason for not making Caviar Fish Roe hotpot was that this season wasn't suitable for hotpot; moreover, she had her own motives—this was something she planned to keep for later profit.
Of course, this Dynasty cannot be soaked in beer, so it must be flavored with white wine instead.
First, place the cleaned Caviar into the heated oil and fry it on both sides. After adding some white wine and stir-frying, take it out. Then, sauté the Garlic and Ginger to release their flavors before adding the Caviar. Since there are no pickled peppers, add some vinegar instead, and then season with Fish Roe.
Finally, add your homemade Chili Oil and simmer on low heat.
When serving, sprinkle some Scallions on top. The flavor is so enticing that even now, I can hardly resist salivating.
Next, I am preparing to make Mapo Tofu. Since I couldn't find Douban Sauce at the last minute, I prepared some Chili Oil using Dried Chili Powder, White Sesame, Minced Garlic, Rapeseed Oil, and salt.
This Chili Oil is best after twenty-four hours, but under the circumstances, having it is better than not having it at all.
- End of Chapter -
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