Rich Peasant Girl: The General's Wife Has Space

The dish Xiao Wan is going to teach you today is "steamed pork with rice flour".

The steamed pork with rice flour is glutinous and fragrant, crispy and refreshing, and the rice flour is oily and fragrant, and can be sweet or spicy. The region she lives in is probably equivalent to the north in her previous life, which tends to be salty and strong.

She asked Chef Wang to prepare some glutinous rice and mix it with rice, and then add peppercorns, a little dried chili peppers and cumin.

After frying the rice until it turns slightly yellow, roll it into powder. Finally, add some powder made from star anise and cinnamon. A more granular texture will make it taste better. Chef Wang did as he was told.

Xiao Wan took a piece of pork belly with skin, with alternating fat and lean meat, and cut it into 3 to 4 mm thin slices. She put the cut meat into a large bowl, added minced ginger and garlic, and poured in some soy sauce and salt to season. In this era, there was no distinction between light soy sauce and dark soy sauce, only soy sauce as a condiment.

She asked Chef Wang for some fermented glutinous rice. While cooking, Xiao Wan told Chef Wang that adding fermented glutinous rice was to enhance the flavor and remove the fishy smell.

Then pour a little cold water into the bowl and marinate for a while to make it taste good.

In fact, it should be marinated for half an hour to make it taste the best, but there is no time to wait that long now. Xiao Wan told Chef Wang about this step and told him to marinate it in advance before dinner.

Then sprinkle the rice flour into a bowl, add a little oil and half a cup of water, mix well, and evenly arrange it on a plate.

Then he neatly cut the sweet potatoes into pieces and placed them on top of the meat, then steamed it for about fifty minutes.

Taking advantage of her free time, Xiao Wan gave Chef Wang a free potato recipe, which made him very happy.

His family is also from the countryside, so he had naturally dug wild potatoes in the mountains, but he only knew how to boil and roast them and never thought that they could be made into dishes.

The reason why Xiao Wan taught how to cook potato dishes was that when there were more potatoes in the future, the villagers could send the potatoes to the restaurant, which would provide some income. After all, Yunkelai also had a branch in the city.

Of course, what Xiao Wan wants to teach is the most powerful potato dish, the simplest and most classic one, and Xiao Wan’s favorite: spicy and sour shredded potatoes.

Although this dish is the simplest, it is very refreshing, fragrant but not greasy, and moderately sour and spicy. After eating a table full of fish and meat, it is simply too delicious to have some refreshing shredded potatoes.

Xiao Wan took out a few potatoes from the backpack she carried with her, washed them, and together with Chef Wang, cut them into slices and shreds, and cut the green and red peppers into shreds for later use.

Xiao Wan asked Chef Wang to cut the potatoes into as fine shreds as possible and wash them with clean water until the starch was washed away and the water became clear.

Chef Wang was happily doing his handyman's work and didn't look unhappy at all. He was devoted to studying cooking. Under Xiao Wan's guidance, his cooking skills improved a lot. He didn't mean to look down on the little girl. The saying "don't judge a book by its cover" is really true.

Boil water in a pot, Xiao Wan blanch the shredded potatoes for about a minute, then remove and rinse with cold water. This way the shredded potatoes will be crispy.

Heat oil in a pan, add Sichuan peppercorns and stir-fry until fragrant, then add dried red peppers and garlic slices and continue stir-frying. Then pour in shredded potatoes and green peppers over high heat, stir-fry quickly, add a large spoonful of vinegar and continue stir-frying, and finally add salt and a little sugar to taste.

In fact, Xiao Wan personally thinks that the shredded potatoes will taste better if some coriander is added at the end, as the aroma of the coriander will overlap and make it more delicious.

The hot and sour potato shreds with good color, aroma and taste are out of the pot. Chef Wang picked up some with chopsticks and a bowl to taste. The spicy and sour taste bursts in the mouth. The potato shreds are crispy, spicy and delicious, and very refreshing.

Although this dish cannot be used for a big occasion, it is a perfect side dish. After eating a table full of greasy food, it is really great to have some shredded potatoes to cleanse your intestines.

Chef Wang was really impressed by Xiao Wan. Xiao Wan pretended to be calm on the surface, but she was actually very embarrassed in her heart. She came through time with a cheating tool. In terms of actual ability, she was certainly not as good as Chef Wang's cooking skills that he had studied hard.

With this embarrassed mood, Xiao Wan simply told Chef Wang that he could also make potatoes stewed with chicken and other dishes. Chef Wang expressed his gratitude and promised that if he needed potatoes, he would give priority to purchasing them from Dahuaishu.

Although Chef Wang is just a chef, he is also in charge of the kitchen's purchasing. Of course he can make the decision on such a small matter, not to mention that it is helpful to Yunkelai's business.

After waiting for a while, the steamed pork with rice flour is out of the pot. Sprinkle some chopped green onions and red pepper segments on it and serve it on the plate.

Chef Wang brought two dishes to the inner hall for Manager Liu to taste. Xiao Wan didn't see Duan Hongyi today. She asked Chef Wang and found out that he went to the branch in Jiyun City, which was very close. Xiao Wan was moved after hearing this.