Then I added a few pieces of chopped carrots and half a block of soft tofu.
The tofu was sliced thinly and carefully placed into a pot of cold water.
This is carrot and tofu soup. The soup base is simple, but the cooking time and temperature are important.
Su Wei turned down the heat to keep the water at a gentle boil to prevent the tofu from breaking apart.
He sprinkled a pinch of salt and a few drops of sesame oil, and the chopped scallions floated on the surface of the soup.
The second dish was stir-fried cabbage.
Heat the wok until it smokes, then melt a spoonful of lard.
Su Wei first threw it into the vegetable stalks, pressed it down with a spatula, and didn't stir it.
The sound of the vegetable stalks hitting the bottom of the pot is more muffled than that of the vegetable leaves.
Thirty seconds later, the bottom developed a golden-brown tiger-stripe pattern. Only then did he flip it over, allowing the other side to brown as well.
Then add the leafy greens and stir-fry over high heat.
Dried chili pepper segments, minced garlic, and Sichuan peppercorns release their spicy aroma when heated to high temperatures.
Finally, drizzle with light soy sauce and a little vinegar, then toss the pan and plate.
The edges of the cabbage leaves are slightly charred, while the center is crisp and tender, and the tiger-skin pattern at the bottom carries the rich aroma of lard.
The third dish was prepared while the meat was stewing: hot and sour shredded potatoes.
The potato chunks were taken out of the water.
Su Wei switched to a thinner knife and cut the potatoes into even, thin strips.
Rinse the shredded potatoes twice with water to remove excess starch.
Heat oil in a wok, then sauté dried chili peppers and Sichuan peppercorns until fragrant.
Add the shredded potatoes and stir-fry quickly over high heat for no more than two minutes.
The vinegar was prepared in advance, mainly white vinegar, with a little sugar added to balance the acidity.
Vinegar was poured around the edge of the pot, sizzling as the sour aroma rose.
Sprinkle with chopped green onions before serving and plate.
The shredded potatoes were distinct, not stuck together, and slightly glistened with oil.
The forty-minute timer went off on Su Wei's phone.
He lifted the lid of the cast iron pot.
The thick sauce simmered and bubbled at the bottom of the pot.
The pork belly has been stewed until tender and turned a deep reddish-brown.
The surface is covered with a shiny gel that can be easily pierced with chopsticks.
Su Wei turned up the heat to reduce the sauce.
He gently turned the meat pieces with a spatula, allowing the sauce to coat the surface evenly.
The broth thickened and reduced, eventually turning into a viscous amber-colored glaze.
Remove from the pot and place in a deep white porcelain dish.
Su Wei used chopsticks to rearrange the pieces of meat, making sure the most appealing pieces were facing up.
Three dishes and a soup were neatly arranged on the solid wood long table.
Braised pork belly, stir-fried cabbage, hot and sour shredded potatoes, and carrot and tofu soup.
There were no fancy decorations or exquisite embellishments.
It's just the simplest home-style cooking, served on the most ordinary white porcelain plates and stainless steel soup bowls.
But the aroma doesn't lie.
The braised pork belly has a rich and lingering savory aroma, with a complex flavor of caramel, soy sauce, and spices.
The smoky aroma of stir-fried cabbage mixed with the spiciness of chili peppers is the perfect prelude to whetting the appetite.
The vinegary aroma of the hot and sour shredded potatoes is refreshing and invigorating.
The tofu soup has a mild and light flavor.
The four flavors intertwined, filling the entire first floor of the wooden house with the aroma of food.
[ Simple Dietary Supplementation are being triggered...]
[Ingredient combination detected: pork belly (high-fat protein) + various vegetables + spices. Cooking method: stewing/stir-frying.]
[Judgment Result: Excellent.]
[Additional Temporary Buff: Warm the Stomach and Nourish Vitality (Slight). Within two hours after eating, digestive system Efficiency Improvement by 15%, peripheral blood circulation is improved, and the rate of temperature recovery in the extremities is accelerated.]
Su Wei pulled out a chair and sat down.
He ladled a bowl of soup for Emily and pushed it toward her.
"Drink the soup first."
Emily didn't stand on ceremony.
She picked up the soup bowl, blew on it to cool it down, and took a small sip.
The warm liquid slid down my throat.
The sweetness of the carrots infuses the clear broth, and the tofu is soft and melts in your mouth.
The scallions and sesame oil leave a subtle aftertaste on the tongue.
She put down the soup bowl and picked up a piece of braised pork with her chopsticks.
The piece of meat trembled slightly between the chopsticks, and the sauce slowly dripped down the grain of the meat.
She put it in her mouth.
The moment the teeth closed, the fat melted away.
The gel and oil spread throughout the mouth, but it's not greasy.
The lean meat fibers have been stewed until they are loose and easily crumble into fine strands, coated in a rich sauce that is both salty and sweet.
The base flavor of caramel, the warm aroma of star anise and cinnamon, and the richness of soy sauce.
These flavors unfolded in layers in my mouth.
Emily closed her eyes.
She chewed more slowly.
Three seconds later, she opened her eyes and picked up another piece.
This time, without pausing, I stuffed it directly into my mouth.
Then comes the third piece.
Su Wei picked up a piece of shredded potato with his chopsticks and watched her eat.
"Slow down, no one's going to take it from you."
Emily, with the fourth piece of braised pork in her mouth, replied indistinctly.
"Shut up, don't bother me."
Her chopsticks moved back and forth between braised pork and cabbage.
The crispy texture contrasts sharply with the soft and chewy texture.
She ate vegetables and meat in quick, practiced steps.
The Cotton Candy spun around under the table.
Su Wei lowered his head, picked up a piece of lean meat, and threw it into the food bowl on top.
The little fox pounced, grabbed the strip of meat, and retreated to the fireplace to gnaw on it.
The dining table was quiet for a moment, with only the sound of chopsticks tapping against the porcelain plates.
After Emily finished her fifth piece of braised pork, she finally slowed down.
She picked up the soup bowl, took two sips, and calmed herself down.
"As always."
She put down the soup bowl and picked up a tissue to wipe her mouth.
"It tastes just as good as what you made before."
Her chopsticks hovered over the last few pieces of braised pork on the plate for a second, but she couldn't resist picking up another piece.
"Even better."
She bit off half a piece of meat, chewing as she looked up at Su Wei.
" Su Wei, I'm serious."
She swallowed the food in her mouth and pointed with her chopsticks at the dishes on the table.