Crossing the Unknown Country

Chapter 210 Su He and others go to deliver new recipes

Su He told his father that Meng Qiang and his wife didn't need to change their names. Ku Wa changed his name to Su Dapeng, and Tu Zhu changed his name to Su Dazhu. It was not easy to change their names to good ones! Ku Wa and Tu Zhu were very happy with their new names. Their names were randomly given by others. Su He directly wrote them out with a pen, asking them to remember that these were their names. The two of them took the paper with their names written on it, and excitedly stroked the words on it back and forth.

Meng Qiang and his wife also shyly asked Su He: "Miss, can you write down our names as well? We also want to remember our names."

Su He picked up the pen and wrote down their names directly, then handed them to them.

Su He smiled and said, "If you want to learn to write in the future, I can teach you how to read. If nothing else, it will be an additional skill."

Wang Dashan also asked Su He to write his name for him. Those who had never been to school were very happy to know their own names, which was something that those who could write could not understand.

The five adults folded their papers carefully and solemnly and put them in their own pockets. This was very important to them.

The next day, Su He followed his father to Fumanlou to deliver goods, while Wang Dashan taught four people at home how to make noodles.

As expected, they arrived at Fumanlou, and the waiter happily took them to see Shopkeeper Wu. Shopkeeper Wu was very happy and asked the waiter to drive the car directly from the side door to the back, unload everything on the car and count it clearly. Su He carried a basket of preserved eggs and followed Shopkeeper Wu to the private room on the second floor.

Su He's father smiled and said, "Brother Wu, we brought you a few new recipes today, all about this new ingredient."

Su He opened the lid of the basket and took out the preserved eggs, the mud of which had already been removed.

Shopkeeper Wu took the light grey egg, looked at it, and smelled it. Then he asked them, "Is this an egg? How do you eat it?"

Su He smiled and said, "This is a processed egg. I'll peel one for you and let you take a look first."

As he said this, he washed his hands with hot water, cracked the egg lightly, and peeled off the eggshell, revealing the slightly black and somewhat transparent egg inside.

Su He asked Shopkeeper Wu to take a look and said to him, "You can eat this directly, or cook it into porridge, or make it into a dish."

Su He said to Shopkeeper Wu: "Uncle Wu, I will go to the kitchen and make a few dishes for you. Can you give it a try?"

Shopkeeper Wu said with a smile: "Go ahead! You know who to go to. They know you're coming, and they're probably looking forward to your visit!"

Su He's father handed the written recipe to Shopkeeper Wu and asked him to take a look at it first. Someone would naturally deliver it to the chef later.

Su He came to the kitchen. Chef Wang and Chef Cheng said to Su He happily, "Little Miss Su is here. We missed you so much. What new dishes do you have this time?"

Su He put the basket on the stove and said with a smile, "Uncles, please send someone to peel the preserved eggs. We need them to make these new dishes."

Chef Wang called a kitchen assistant to find a few people to peel eggs. Su He started to prepare the ingredients and minced ginger, while he asked Chef Wang to help stir-fry the minced meat for later use.

The first dish is cold preserved egg. It is very simple. Cut the preserved egg into slices, sprinkle with minced ginger and drizzle with soy sauce.

The second dish is century egg and lean meat porridge. Wash the white rice, add salt and cook the porridge. When the porridge boils, add the fried lean meat shreds and ginger slices. After the porridge has boiled for ten minutes, add the century egg and cook on high heat for another twenty minutes. Stir at any time during the process to prevent it from sticking to the pot.

The third dish is stir-fried green pepper with preserved egg. Cut the green pepper into sections and fry until it becomes tiger skin-like. Add oil, minced garlic and fermented black beans and stir-fry until fragrant. Add the preserved egg and soy sauce, stir-fry until fragrant and serve.

The fourth dish is stir-fried preserved egg with minced pork. Add chopped green onion, ginger and garlic to the minced meat and stir-fry until fragrant. Then add the preserved egg pieces and chopped green onion and stir-fry evenly. Serve on a plate.

The fifth dish is century egg, cabbage and tofu soup. Heat oil in a pan, fry the century egg in the oil and cut it into small pieces with a spatula, add onion, ginger and garlic, stir-fry, add water and boil, then add soft tofu and boil, then add tender cabbage leaves, a little wolfberry, pepper powder and chopped dried shrimps, boil the white soup and serve.

The five dishes were all prepared in large quantities this time, and Chef Wang and Chef Cheng also followed suit in making each dish. They already had experience and knew that as long as these dishes were out of the pot and brought upstairs, other customers would order them, so there would be nothing wrong in making them directly.