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Chapter 15 Cooking skills, passed on from spark to spark

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    Walking on the ridge with bare feet, this feeling is very comfortable, actually touching the land.  Summer is already hot, but miraculously, the land will give you a cold feeling from the soles of your feet.

    There are many ridges in the countryside, which criss-cross.  Surrounding the city around the fields, most of them are quadrilaterals. Some fields have a lot of people walking, and the surface is very smooth.

    "Ren Tao, do you wear shoes or not?" Father Yao asked.

    "I like the feeling of stepping on the ground with bare feet"

    "Aren't you afraid of knocking your feet? What if you step on glass and scratch your feet?" Yao Nai also asked concerned.

    "No, I have good eyesight, so I always choose a flat place to go, and there will be no glass." I still have this confidence.

    At the door of the house, I bid farewell to my father and my grandma, and helped my grandma take up the strap, poured the sweet potatoes and sweet potato vines on the ground and spread them out.  Choose a dozen tender sweet potato vines, bring them to the chicken garden, throw them to the chickens at home, and let them taste the freshness of this season.

    "Ren Tao, come and help me light the fire, I'm going to make lunch." Grandma's voice came from the kitchen door.

    "Here, what are you having for lunch, grandma?" I walked towards the kitchen and asked expectantly. Although I probably knew that lunch was nothing more than eggplant, pepper, and cucumber, these vegetables were cooked in different ways, but I was always curious.

    "At noon, there is leftover raked eggplant from the morning, fried potato shreds, and loofah egg soup is enough"

    "Oh, okay, then I'll start the fire." I took out the match box next to the stove, opened it, took out a match, held one end of the match, and rubbed it back and forth 2-3 times.  Pick up a "grass handle" (a piece of grass about 40 cm long made of grain and grass), light it, and put it into the stove.

    This is the most critical moment. Whether the fire is successfully ignited depends on the grasp of these ten seconds.  The fire starts to burn from the bottom of the grass handle, and after touching the upper part of the grass handle, the whole is ignited. At this time, the wind outside the door and the grass handle being twisted too tightly can easily extinguish the fire.

    Gently stretch the "fire clamp" (a piece of bamboo bent and stacked together from the middle, which has the same function as the fire tongs), clamp the grass handle, and gently shake it upwards, so that the grass handle is stressed and spread out.  The open grass handle is lit at one point, and while the fire is getting stronger, add another firewood bundle full of twigs to it, well, the fire is successfully lit, and the rest will be easy, before the firewood bundle is almost burnt out  , just add new ones.

    Grandma put the washed potatoes and loofah on the stove, and brought out some eggs.

    "Ren Tao, look at how I chop vegetables, watch it a few more times, take your time, and you'll be fine in the future." Grandma rarely told me one thing with such concentration.

    "Watch me cut the potatoes first." Grandma picked up a potato, put it on the chopping board, held the potato in her palm, and picked up the kitchen knife in the other hand.

    "First cut the potato in half with a knife, then pick up half of the potato, and put the cut side facing the cutting board, so as to prevent the potato from running away and cut it into your hands," grandma said while demonstrating.

    "Before cutting, press the hand holding the potato, hold the fingers back, bend them, and press the knuckles against the kitchen knife so that the fingertips will not be cut. Every time you cut a piece, move your hand back a little, and the kitchen knife will follow it.  cut the second slice"

    I watched grandma chopping vegetables seriously. I thought chopping vegetables was a very simple thing, but today I realized that there are so many details that need to be practiced.

    "After all the slices are cut into slices, stack the potato slices at a slant, and cut bit by bit according to the action just now, this time shredded"

    "There is one detail to pay attention to when shredding. Don't try to be too fast, but slow down. You can cut a few more times, so that the shredded potatoes will be thin and even." Grandma showed me the shredded potatoes.  Very thin and even.

    "How long will it take me to cut so well like grandma?" I asked excitedly.

    "Today I'm just telling you how to cut. I'm not asking you to learn it now. I'll let you do it when you have a chance. Moreover, knife skills can't be practiced in a day or two. It won't work without a few years of accumulation.  "Grandma put the shredded potatoes into the melon scoop, scooped water into it with another melon scoop, and submerged the shredded potatoes.

    "Whether potatoes are shredded, sliced, or diced, as long as they are peeled, they must be soaked in water"

    "Why?" I don't know the reason.

    "If you don't soak in water, the potato shreds will turn black." Grandma repeatedly rubbed the potato shreds in the melon scoop with her hands.

    "Why do you want to turn black?" Hahaha, I have convinced myself that I don't know anything.

    "Potatoes contain a lot of starch, and the starch will turn black when exposed to air, but it will not change after washing with water"

    "?, That¡¯s it, oh, I understand.¡± I feel like I have learned a new knowledge. Sure enough, the teacher is right, there is knowledge everywhere in life.

    "Eggs must be broken up. After breaking up, add a little salt, so that the fried eggs will not only be softer, but also tasty. If you add salt after frying, the taste will not be able to penetrate into the eggs, and it will be uneven." Grandma used chopsticks  Quickly stir the three egg liquids in the bowl.

    After the eggs were beaten, grandma¡¯s movements suddenly accelerated, she turned around and picked up the bottle of vegetable oil, and poured it into the pot.  Go with the flow, leaving thin potato shreds.

    "After the pot is hot, pour the oil, and then the potato shreds must drip dry, otherwise it will burst out when frying. When the oil is warm, pour the potato shreds and stir fry."

    "What about the oil temperature?" I asked without missing any details.

    "Look carefully, the oil in the pot looks like, when the oil temperature rises, there will be air bubbles that will float on the surface of the oil. After all the air bubbles dissipate, the oil temperature will be right. At this time, it is time to pour the vegetables."  He took the Shau Kei with one hand, weighed it lightly, shook off the excess water inside, poured the potato shreds directly into the pot, and quickly started to stir fry.

    "When frying, don't put salt and monosodium glutamate in front of it, and put it after frying. If you put it in advance, the salt and monosodium glutamate will produce carcinogens when heated."

    "Oh, so there are so many things that need to be paid attention to." Grandma stir-fried skillfully, then put in salt and monosodium glutamate one by one, stir-fry while adding it, and put it on a plate. A large plate of shredded potatoes is ready.

    "Loofah egg soup is relatively simple and not difficult. Pour a little oil into the pan first, then pour in the eggs. The egg liquid starts to change color. When it bulges, stir fry it. When the egg liquid becomes solid, immediately pour it in and cut it.  The loofah, just stir fry it a little bit, add water and boil it.¡± Grandma told me while making it.

    "Is there anything I need to pay attention to?" The fried eggs in the pan already had a unique aroma.

    "You need to add a little pepper to make the soup, so that it can enhance the freshness." With the pepper powder in the pot, the loofah egg soup is already gurgling, and grandma puts the soup in a small pot. "Okay, go call your grandpa  It's time to eat" (remember this website URL: www.hlnovel.com
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