jdhmnovel Chapter 234 Daily Necessities
Chapter 234 Daily Necessities
"Look, you need to use scissors to cut a cross on the top of the chestnut, then put a pot on the stove to boil water, pour the chestnuts in after the water boils, add a little salt, cover the pot and simmer for about an incense stick of time, then you can take them out. The boiled chestnuts are easy to peel."
"I understand." Madam Shen had never been exposed to this knowledge before, so she listened very carefully.
"Well, I'm here to cut the chestnut shells. Go and boil some water in a casserole. When the water boils, I'll have almost cut the chestnuts I need. Then you can do what I say."
"Yes."
After Madam Shen responded, she went to boil water as Lin Chuyi instructed.
Lin Chuyi brought back half a basket of chestnuts. After removing the shells, the chestnuts didn't look like many, but in fact the total number was not small. To make chestnut roast chicken, so many chestnuts would not be needed. So Lin Chuyi decided to divide the chestnuts into two parts, one for use this time and one for later use.
She grabbed three handfuls of chestnuts from the basket, and when she thought they were enough, she began to cut a cross on the top of each chestnut.
Lin Chuyi moved quickly and soon she had opened all the chestnuts she would use. After handing the large bowl of chestnuts to Madam Shen, she began to prepare the chicken for the chestnut roast chicken.
Lin Chuyi first cleaned the whole chicken, drained the water, then chopped it into small pieces. He started another pot and asked Aunt Huang to help watch the fire. After blanching the chicken to remove impurities, he took out the chicken and drained it for later use.
When Lin Chuyi was preparing the seasoning for chestnut roast chicken, Aunt Huang had already quickly washed the pot that Lin Chuyi had just used for blanching water and started the fire in the stove again.
When Lin Chuyi turned around and saw this scene, she gave Aunt Huang a thumbs up. Aunt Huang didn't know the specific meaning of the thumbs up, but she vaguely knew that Lin Chuyi was praising her, so she gave Lin Chuyi a big smile.
The iron pan was already hot. Lin Chuyi did not delay and immediately poured oil into the pan. After the oil was hot, she poured in the prepared onions, ginger, garlic, star anise and chilies and stir-fried them until fragrant.
When the aroma spreads, add the chicken pieces and stir-fry quickly. Add a small amount of rice wine to remove the fishy smell. After stir-frying a few times, pick up the gourd ladle in the water tank and add water to the pot. When the water in the pot covers the chicken, Lin Chuyi stops adding water. After covering the pot, she looks at Aunt Huang and instructs: "Aunt Huang, turn up the fire now. When the water in the pot boils, turn to medium heat and simmer slowly."
"Okay." Aunt Huang responded and started pulling the bellows lever to increase the firepower.
When Lin Chuyi estimated that the chicken was about 70% cooked, he opened the lid of the pot and added the chestnut kernels that Madam Shen had just peeled. After stir-frying for a while, he added salt, sugar and soy sauce to the pot for seasoning, then covered the pot and continued to stew.
When the chicken and chestnuts are cooked through, Lin Chuyi asks Aunt Huang to turn the medium heat up to high. She then stir-fries the ingredients in the pot by the stove to absorb the juice. When the juice is absorbed, the chestnut roast chicken is ready.
Lin Chuyi served the chestnut roast chicken, covered it with a lid, and started to make the next dish.
After cleaning the pork belly, she cut it into cubes two fingers wide. After cutting the meat, she put it into a clean iron pot, added water to the pot so that the water level covered the pork belly, then added a small amount of rice wine to remove the fishy smell. After boiling it over high heat, she skimmed off the foam on top and took out the pork belly for later use.
After cleaning the iron pan, continue to keep the fire on to evaporate the remaining water in the pan. When the pan is hot, pour in oil and rock sugar. Turn to low heat and stir the rock sugar in the pan constantly with a spatula to prevent it from sticking to the bottom. When the rock sugar melts and small bubbles start to appear in the pan, add the blanched pork belly and stir-fry quickly so that each piece of pork belly is coated with sugar color.
Then continue to stir-fry the star anise, cinnamon, bay leaves and ginger slices prepared in advance, add an appropriate amount of soy sauce, stir-fry evenly, then pour hot water into the pot, bring to a boil over high heat and then simmer over low heat for forty minutes.
While the braised pork was stewing, Lin Chuyi asked Madam Shen to pick and wash the vegetables and cut the eggplants, while she began to mince the meat.
She planned to stir-fry another dish of stir-fried vegetables and minced meat with eggplant. She would prepare the ingredients now so that she could start stir-frying as soon as the braised pork was out of the pot.
Lin Chuyi estimated that the time was about up, so he opened the lid to take a look at the braised pork. There was very little water left in the pot. Lin Chuyi dipped a chopstick into the pot, nodded with satisfaction, picked up the spatula and began to stir-fry to absorb the sauce, then served it on a plate.
After stir-frying a dish of green vegetables with the remaining oil in the pot, Lin Chuyi started to make minced meat and eggplant.
After finishing the four dishes and one soup, Lin Chuyi heaved a long sigh of relief. It seemed that she would have to ask Qian Lai to arrange two more dishwashers for Yipin Guo.
At that time, there was no detergent, and the main way to remove grease was to use wood ash or soapberries. However, most Yipin pots were oil pans with strong odors, so they were really not easy to clean.
It's like she can't stand washing the pots just a few times, and the two dishwashers have to wash countless pots every day. Their hands must be soaked. They must be given a raise.
In addition, the ancient version of high-efficiency dishwashing liquid must also be arranged. The appearance of this thing can liberate the hands of many working people. When you think about it this way, not only dishwashing liquid, but also laundry powder and soap must be arranged.
Lin Chuyi's food, clothing, housing and transportation were mostly solved in the space before. Now that it has come into practice, she finds that there are too many inconveniences in living here, and there is a lot of room for improvement.
Lin Chuyi's thoughts couldn't be pulled back once they started to spread, so she forced herself to calm down. Whether it was the appearance of dishwashing liquid, soap, or laundry detergent, it was not something that could be realized as soon as the idea came into her mind. She had to sort it out carefully and complete the idea step by step without rushing into anything.
Lin Chuyi calmly left the kitchen with the freshly cooked dishes. Madam Shen and Aunt Huang were responsible for taking out the bamboo tube rice and serving the soup respectively. They had no idea what Lin Chuyi was thinking about when he saw the pot being washed, and they had no idea that the fundamental reason why the dishwashing liquid, soap and other daily necessities that became household names in the market later appeared was because of an ordinary dinner from this farmer's family.
At this time, Lin Chuyi did not consider the sales of these items after their production. Instead, he tried hard to suppress all the active thoughts in his mind and prepared to enjoy this rare reunion dinner with his family without distraction.
They still sat at two separate tables for dinner in the evening, but the dining atmosphere was much more harmonious than before she left.
When everyone was present and ready to eat, Lin Chuyi ignored the resentful look Lin Wuyou shot her, looked at Lin Cheng, who was sitting on her right, with loving eyes, and put two pieces of braised pork into Lin Cheng's bowl with her untouched chopsticks.