Baozi Xishi's Struggle

Chapter 371: Salty and Delicious Pickled Radish and Egg Fried Rice

Lu Lang knew that he couldn't help here, so he invited the master to sit in the dining hall next door, and told Qi Xi: "You stay here, if Miss Shen needs any ingredients, you can help her find them."

Qi Xi agreed, and the two left.

Shen Yu took the apron and tied it on, then turned to Yu Tao and said with a smile, "Look, wearing a dress like this will make you feel inconvenient when cooking."

Since Yutao entered the kitchen, she has been very careful, for fear of dirtying her new pink clothes.

Qi Xi said, "Girls, I'll do whatever you want to wash and cut. Both girls' clothes are so beautiful today, it would be a pity if they get dirty."

The sleeves of Shen Yu's short-sleeved shirt today are much larger than the ones he usually wears at home.

At this time, she rolled up her sleeves, thinking that it would be nice if she had a loop to roll them up. Seeing Qi Xi say this, she didn't hesitate and said, "Please wash a large cabbage for me, wash it well and cut it into large pieces, and take two pieces of tofu and cut them into one-inch thick slices.

Yucheng and Dundun said, "Brother Qixi, I'll help you."

The three of them went to prepare the side dishes, but Yutao came over quietly and handed over a piece of soft cloth in her hand. Shen Yu took it and saw that it was exactly the armband she wanted.

She deftly rolled up her sleeves with her sleeves and fastened them behind her back, then asked with a smile, "Why did you think of bringing this out today?"

Yu Tao was a little embarrassed and smiled: "The sleeves of the clothes I wore today were too big, and I thought it would be inconvenient to eat at noon, so I brought two with me. I didn't expect that they would come in handy."

As Yutao spoke, she rolled up her sleeves and said with a smile: "Sister, let me light the stove first."

As he spoke, he sat on a small stool in front of the stove and skillfully lit the fire.

Shen Yuze brought the rice bowl over, placed it on the small table next to him, and used a wooden spatula to break up the rice as much as possible.

She estimated that there was a lot of rice, enough for seven people.

After beating the rice, Shen Yu took a large soup bowl, beat six eggs into it, and beat them into egg liquid for later use.

Take another soup bowl, beat three eggs, beat them into egg liquid, and add a little salt to season it.

As soon as he finished all these, Yu Cheng happily went to the small table next to the stove on Shen Yu's side to bring the cut tofu and cabbage.

On the large table for cutting vegetables next to him was a shallow bamboo basket, which contained the green onions, shallots and garlic that Chef Jiang had washed but not used.

There are also clay pots filled with various pickled vegetables next to them. I think they were pickled in a large jar, and some were put in the small clay pots for easy access.

Shen Yu opened it and took a look. One of the cans contained dried radish cut into strips.

Shen Yu cut some garlic slices, green onion segments and chopped green onions.

He also took a pair of clean bamboo chopsticks and picked up two wrinkled dried radishes that were pickled to a sauce-colored color from the pickle jar.

I rinsed it with clean water, cut it into small pieces, picked up one and tasted it. It had a light flavor of soy sauce, not very salty, and also had the taste of peppercorns. It tasted salty and fragrant.

After all these were prepared, Yutao also lit the stove and could start cooking at any time.

Shen Yu poured a proper amount of oil into the pan, dipped the thick tofu slices one by one in the egg liquid with salt on both sides, and then put them in the pan and fry them on low heat.

Probably the meals cooked in big pots were cooked in front of the yamen, and the kitchen utensils needed were all huge and thick.

The iron pan was twice as big as the one in the restaurant, and the spatula was also big, so when frying tofu, the heat was evenly distributed and it was extremely easy to use.

Shen Yu smiled and said to Yu Tao: "This big iron pot is even thicker than our small frying pan. I wonder where you bought this kind of iron pot. I have never seen it in the store."

Yu Tao said as she lit the fire: "This pot is too big, inconvenient to use, and difficult to move when needed. I still think the small wok my sister ordered is the best, it's thick and easy to move."

While Shen Yu was chatting with Yutao, he was using a spatula to stir the tofu slices that were sizzling in the pot.

Only after frying them until both sides were golden brown did Shen Yu take them out one by one and put them in a soup bowl for later use.

Pour a proper amount of oil into the pan, stir-fry the onion and garlic slices, add the chopped cabbage and stir-fry.

Then add some bean paste, stir-fry until it is well-seasoned, add salt and some peppercorns, then place the fried tofu on top of the cabbage, add appropriate amount of boiling water, and simmer over low heat.

While the cabbage and tofu were stewing in the stove over here, Shen Yu picked up the beaten eggs and placed them on the edge of the stove next to it.

When the pan is hot, pour in a proper amount of oil. When the oil is 80% hot, quickly pour in the beaten egg liquid.

With the sound of "sizzling", the tender yellow egg had become soft and fluffy. Shen Yu quickly took the spatula and scraped it a few times, breaking the whole egg into egg crumbs and served it out.

Yutao asked curiously, "Sister, the eggs don't seem to be fully cooked yet, why don't you fry them again?"

Shen Yu poured all the rice in the rice bowl into the pot and explained, "The eggs will be stir-fried with the rice later."

"If you fry them until they are fully cooked at the beginning, the eggs will be a little tough when you stir-fry them later, and they won't have that tender and fragrant taste."

"Don't add more firewood yet. Wait until I beat all the rice."

Putting down the rice bowl, Shen Yu used a wooden rice spatula to press down the rice ball that had been almost broken up.

The pot is still hot at this time. After the rice is slightly heated, it is broken up more evenly, with distinct grains and separated.

Only then did Shen Yu put down the short-handled wooden rice spatula in his hand and replaced it with a long-handled spatula.

Move the rice in the pot to the edges to expose the bottom of the pot in the middle, and pour in an appropriate amount of oil.

When the oil is hot, pour the chopped pickled radish in.

Stir-fry slightly in the oil at the bottom of the pot to dry out the moisture from the pickled shredded radish, and the air will have a very special salty and fragrant smell.

After frying the pickled radish, mix in the rice around the pot.

At this time, because the rice has been sticking to the wall of the pot for a long time, the moisture in the cold rice has been reduced.

As the spatula stirs, the originally white rice grains begin to turn light yellow.

Finally, fry until the surface is slightly shiny golden brown, then pour in the chopped fried eggs and stir-fry quickly.

Cook until the rice and chopped eggs are evenly mixed, sprinkle in an appropriate amount of salt for seasoning, and then turn off the fire at the bottom of the pot.

While the pot is still warm, sprinkle a handful of chopped green onions into it. The simple yet salty and delicious dried radish and egg fried rice is ready.

Following family custom, Yutao called Yucheng and Dundun to come and serve the rice.

Seeing that the bowl was quite large, Shen Yu quickly said, "Just give me half a bowl. This bowl is much bigger than ours. I can't finish it if it's too much."

Yutao said with a smile: "Don't worry, sister, just serve according to your usual appetite. If you don't have enough after finishing, you can just add more."

Shen Yu then opened the lid of the pot of stewed cabbage and tofu to see how the dish was cooking.