Food: The super chef just wants to set up a stall leisurely

Chapter 206: Rice Porridge, Shepherd's Purse Cake

The old lady looked up and recognized the girl who bought all her radishes yesterday. She smiled brightly. "Yes, shepherd's purse grows in spring and autumn!

It’s just that more people eat it in spring, and more people know about it, thinking that it is only available in spring. In fact, it is not. Shepherd’s purse in autumn grows fatter than in spring! Why? Because this vegetable grows fast in spring, you have to pick it as soon as it emerges, otherwise it will bloom in a few days.

But in autumn, it grows slowly and blooms slowly. If you can pick it later, it will grow fatter and more tender, but the taste will be lighter, not as strong as in spring.

But they are also delicious. They all grew in my radish field, so I just dug them up!"

When it comes to vegetables, the old lady started talking nonstop. She picked up a handful of shepherd's purse and held it in her hand to show Zhao Xiaojing, showing it as if to prove her words.

"Look, these are all fresh ones I dug early in the morning. I was just digging the soil. They grow in my own fields and are very delicious. They can be kept in this season. You can keep them for ten days without getting them wet! Want some, girl?"

Zhao Xiaojing took a look and found the dish quite tender and plump. She hadn't eaten shepherd's purse for a long time and was craving for the taste. Her appetite was aroused by the words "How much do you have? How much per pound?"

"One dollar per pound, it's very cheap! Wait for me to weigh it for you." The old lady became excited when she heard it. She packed the shepherd's purse in no time, weighed it with a rod, and looked at it with squinting eyes.

"Eleven pounds, I'll give you ten bucks if you want it all, okay?"

"Okay, I want all the radishes too." Zhao Xiaojing waved her hand and watched the old lady happily start to pack the vegetables. She was already thinking about shepherd's purse fried with minced meat, shepherd's purse and eggs, shepherd's purse dumplings, shepherd's purse buns...

"Grandma, what time do you usually set up the stall here?" The more Zhao Xiaojing thought about it, the hungrier she became, so she quickly stopped thinking and asked about the real matter.

“Before 8 a.m., we’ll be here. After 8 a.m., we’ll drive people away. If we can’t sell all the goods, we’ll go sell them under the Third Bridge.

I don’t sell them every day. Whenever there are more vegetables in the fields, I send some to my grandson and bring some back to sell.”

There were ten pounds of radishes in the basket. The old lady quickly put the radishes into two large plastic bags for Zhao Xiaojing. After weighing them, she felt that the radishes were too heavy, so she pulled two more bags over them.

"Then can you please leave your phone number? You can't buy this radish at the market. Next time I need it, I'll call you and ask if you have a stall." When Zhao Xiaojing heard that he didn't sell it every day and was a mobile vendor, she immediately asked for his phone number.

"Okay! Come here, I'll report it for you." The old lady put three big bags of vegetables on the plastic sheet, stood up with the support of her legs, moved closer to Zhao Xiaojing, stretched her body and squinted her eyes as she looked at Zhao Xiaojing's mobile phone and reported the number.

"Girl, you know what's good. I need someone like you who knows what's good. I'm willing to give it to you! This radish is very juicy and delicious when stewed with meat or made into soup!

I told my granddaughter-in-law that she loved to eat radishes, so I picked some for them, but they thought they were too small to peel and refused to take them! You ignorant spendthrifts!" The old lady got angry when she mentioned this, and while cursing, she took out the old cell phone in her pocket that was singing loudly.

"You called, right? Okay, got it. Please save your phone number for me. I'll call you next time I need food. I won't deliver it to them anymore!"

The old lady handed the phone to Zhao Xiaojing and asked Zhao Xiaojing to save the number, but she was still furious and kept cursing before closing the stall angrily.

Zhao Xiaojing tried to persuade the old lady with a few words, and asked her what vegetables she had planted. After talking for a while, the old lady's expression finally relaxed. She rolled up the plastic sheet and put it in the basket. She thanked Zhao Xiaojing and left.

Zhao Xiaojing put the vegetables away and rode the shopping cart to pick up the ordered meat and vegetables one by one. She walked around a few times and selected a beautiful old hen, as well as dried shrimps, leg bones, water chestnuts, pig skin and other ingredients before riding slowly back to the store.

It was still early for the supermarket to open. Zhao Xiaojing looked at the shepherd's purse and couldn't help but feel itchy.

Instead of buying any three-fresh bean curd, Zhao Xiaojing took out half a bowl of rice left over from yesterday from the refrigerator, added water and stirred it well, then put it directly into the pressure cooker to cook the porridge.

The amount of rice that Zhao Xiaojing set for Ouyang Yidan to cook every day was also based on Xiaozhi's suggestions. According to Xiaozhi's estimation, the amount of leftover rice has been reduced to the lowest level, and the most left is only a bowl of soup. Zhao Xiaojing and Su Yuchen put it in the refrigerator to cook porridge or fried rice the next day to avoid waste.

After the porridge was cooked, Zhao Xiaojing separated a portion of shepherd's purse, cleaned it, blanched it, wrung it dry and chopped it, added eggs and flour, stirred it evenly, added a little salt, then started to heat the oil in a pan and fry the shepherd's purse egg pancake.

A small amount of oil and salt are added when blanching the shepherd's purse. It becomes even greener after being wrung out. The chopped pieces are mixed with the bright yellow egg liquid. After the oil is hot, it is poured into the pot and spread into a circle, which slowly begins to make a sizzling sound.

Zhao Xiaojing didn't rush to flip the pan. She waited until one side was set before holding the pan and gently pushing and pulling it, and the shepherd's purse pancake was turned over steadily.

The turned-up side has been fried to a slightly burnt golden brown, the green shepherd's purse and the egg liquid have changed color from yellow to green, and the slight fragrance of shepherd's purse mixed with the fragrance of egg drifts into the kitchen with the heat of the oil.

Zhao Xiaojing fried the pancakes a little thick for fear that the shepherd's purse would be over-fried and lose its fragrance. Therefore, she stopped after frying two and put the remaining pancake batter in the refrigerator. She would prepare the pancakes again after Su Yuchen woke up.

Zhao Xiaojing had turned off the pressure cooker when frying the shepherd's purse cakes. Now that the pressure had been released, she unscrewed the lid easily and the aroma of rice rushed out.

Zhao Xiaojing stirred it with a spoon and nodded with satisfaction. The leftover rice from the previous night was pressed in the pressure cooker, and the rice grains were all blooming. There was a thick layer of rice oil floating on the top. Just looking at it, you can feel the white and glutinous fragrance, which makes people feel more cheerful.

Zhao Xiaojing served a large bowl of white porridge, opened the radish that she had pickled yesterday and took out a plate of it. She ate the bowl of porridge and the plate of pickled vegetables with shepherd's purse and egg pancake.

After eating it, I found that what the old lady said was true. The shepherd's purse in autumn is indeed a little lighter in taste, not as strong and overbearing as in spring, and the taste is also more tender. After mixing with egg liquid and spreading into pancakes, the freshness is also light, and you can feel the shepherd's purse's fragrance lingering softly on the taste buds. Although it tastes slightly different from spring shepherd's purse, it is also fragrant and memorable.

After taking two bites, Zhao Xiaojing picked up another sour radish. The radish that had been soaked for a day had absorbed all the flavor. It was sour, crisp and refreshing as soon as it was put in the mouth. If you chew it carefully, there is a faint sweetness. It is very appetizing, as if the whole taste buds have woken up from a slumber and started to immerse themselves in the rich sour taste.

This pickling method was learned from Dong Mei in her previous life. This time, Zhao Xiaojing adjusted the proportion of the seasonings herself. Although it is just a simple side dish, one can feel that the whole taste has been improved after taking a bite. Her cooking skills have obviously improved.