flstandardbreds Chapter 171 The Secret of Salad Cabbage
Chapter 171 The Secret of Salad Cabbage
"It's nothing to regret. I've already wasted four years. It would be a pity to waste a few more years. Sister Jingzi, you know, our major was originally quite popular. It's easy to find a job after graduation. After a few years of hard work and studying hard for a certificate, you can get a good salary.
But the situation has changed in the past two years. Many seniors in our major have lost their jobs. Our former student union president even said in the group that he was ready to go out to deliver food! We can't make money in this industry in the past two years, and there are very few people who want us. Graduation means unemployment. Many of our recent graduates are planning to be drivers or drive excavators. When I graduate next year, the situation may be even worse than it is now."
Lu Hongwen lowered his head and peeled garlic vigorously.
“Maybe being unemployed right after graduation is not the worst scenario. The worst scenario is that there are companies that want people like us at the beginning, but after a few years of crazy hard work, the company collapses. Then, as some seniors have said, you are in your 40s or 50s, and you finally become a small leader, but the industry is about to disappear. You have to start looking for a job all over again, with elderly parents and young children to support.
As for my family, I can't be suppressed forever. If I want to really get rid of it, I still have to stand up on my own. I have to take the step of resistance. I've had enough of the inexplicable abuse over the years."
Lu Hongwen pursed his lips and put the peeled garlic into a clean small bowl. Zhao Xiaojing took a piece of pork tenderloin, cut it into slightly thicker slices, and mixed some batter to marinate the pork tenderloin.
“Times are indeed changing rapidly, and no one knows whether they will be eliminated next. But fortunately, we still have the ability to learn. As long as we are willing to learn, there will always be new opportunities.
Don't worry, you can do so well selling sweet soup, you have the ability. Even if you do something else, it won't be too bad. If you can't find a job, we are willing to let you come here, just think it through. "
Seeing that Lu Hongwen looked depressed, Zhao Xiaojing tried to comfort him in a light-hearted tone.
"Got it, thank you, sister! Actually, I just wanted to be pitiful because I was afraid you wouldn't accept me."
Lu Hongwen tilted his neck slightly, exhaled, and smiled in a pretentious and cheerful manner.
Zhao Xiaojing glanced at him and said nothing. After mixing the pork tenderloin, she took off her gloves, lowered her head and smashed the green peppers with a knife, removed the stems and poured out the seeds, then put them in the pot to dry.
"Tiger-skin green peppers?" Lu Hongwen asked after taking a look at the pot.
"Correct."
"Then I'll chop the garlic for you." Lu Hongwen picked up the kitchen knife beside him very skillfully, smashed the garlic with a few strokes, and then quickly cut it into garlic cloves of the right size.
"Wow, sister, where did you buy this kitchen knife? It's sharp and fast, feels good in the hand, and the weight is just right!" After chopping garlic, Lu Hongwen weighed the kitchen knife in surprise and looked at it again and again.
"I bought it from a roadside stall, but unfortunately the stall disappeared and I don't know where it is now." Zhao Xiaojing's eyes flashed, and she made up a story while looking at the kitchen knife drawn by the system.
She also felt that this kitchen knife was very handy. She had been using it every day since she won it in the lottery. In fact, it is not as sharp as it was at the beginning. She was even thinking of buying a whetstone at the vegetable market to sharpen it.
"Okay, I was thinking that since it's so useful, I might as well get one. So, sister, tell me next time you see one, or just buy one for me." Lu Hongwen smacked his lips regretfully.
"Okay, I'll buy it for you next time I see it. You really know more about this than the comb. If the comb was here, I would use a garlic grinder." Zhao Xiaojing smiled, roasted the green peppers in the pot until the skin peeled, then took them all out and heated the oil in another pot.
When the oil is hot, add the chopped garlic prepared by Lv Hongwen and some fermented black beans, then add green pepper, salt, and light soy sauce, stir-fry over high heat and serve.
Then, heat the oil in a pan and quickly stir-fry the shredded pork with grandma's vegetable.
Grandma's dish is a home-cooked dish in western Hunan. It contains white radish, dried beans, pickled mustard greens, etc. It is made using the traditional folk method of western Hunan, dried in the sun and pickled in a jar. It has a dry, fragrant and crispy taste, and is extremely delicious when stir-fried with meat.
It is impossible to make the authentic taste of this grandma's dish once it leaves its place of origin, so Zhao Xiaojing buys the finished product directly. When eating, she stir-fries the shredded pork and seasons it, then pours the grandma's dish in to sauté it until fragrant and stir-frys it a few times.
Then there were fried tenderloin, potato chips and ham sausage. I haven't eaten fried food for a long time. A few nights ago, Su Yuchen saw starch sausage on the way home and was tempted, so he bought two. But they both didn't like the taste, so today I just made a meal to satisfy my craving.
While Zhao Xiaojing was frying something, Lu Hongwen cleaned the kitchen counter, various vegetable baskets and seasoning bowls, as well as every nook and cranny. Su Yuchen also finished cleaning and went into the kitchen. The two of them served the rice and took the dishes to the front hall one by one.
Zhao Xiaojing's last dish, cold cabbage, was quickly prepared.
Zhao Xiaojing practiced making this dish in the virtual space after she bought it in the morning. It seemed simple, just cutting the cabbage into shreds and mixing it with the cabbage, but it took her a long time of research to replicate the taste of the Cantonese restaurant that Wang Jiandang liked to eat.
This dish emphasizes freshness and is served in many restaurants, but few have the same flavor as that of the Cantonese restaurant. Generally, it is either simple and refreshing, or complex, sour, spicy and slightly heavy.
But the cold cabbage, although it tastes light and refreshing at first, has a subtle fresh and fragrant flavor when you taste it carefully, which seems to be more complex than just a simple refreshing taste.
After Zhao Xiaojing tried several times in the morning and failed, she accidentally saw the cooking oil and added it in. As expected, the dish had a complex oily aroma.
After adding and subtracting a few seasonings, Zhao Xiaojing finally found the secret of this cold cabbage dish, and reproduced the final method based on the taste in her memory.
The first thing to do is to boil the cooking oil. Pour half a bucket of oil and boil over medium-low heat. First add carrots, onions, celery, coriander, and green onions. Boil until they turn yellow. Then add star anise, cinnamon, bay leaves, and peppercorns. Boil until they turn brown, then remove from the heat. Let the cooking oil cool and set aside.
After that, just take the leaf part of the cabbage and cut it into as thin strips as possible, and mix it in three times.
Add cooking oil for the first time and mix well; add chicken essence, a little sugar and salt for the second time and mix well; drizzle sesame oil, balsamic vinegar or rice vinegar on for the last time and mix well.
This dish is not like other mixed vegetables. The longer it is marinated, the more flavorful and delicious it becomes. Instead, it is best eaten right after being marinated, so Zhao Xiaojing prepared this dish last.
The cabbage eaten in this way is crispy and sweet, and the seasoning does not cover the taste of the cabbage itself.
After being pickled for a long time, the cabbage will inevitably release water, and over time the cabbage will absorb the taste of the soup, so the seasoning will become saltier and heavier, destroying the original refreshing taste.