The Koi Wife of the Prime Minister

Chapter 130 Snail

Shen Yan understood Sister Xiaolan's worries and said with a gentle smile: "Don't worry, Sister Xiaolan, you have Guifang to help you, and I believe in your ability. You also know that growth is a process of constantly challenging yourself. I believe you can do well."

After hearing Shen Yan's encouragement, Sister Xiaolan was very grateful. She nodded, expressing her trust and gratitude to Shen Yan.

She knew that no matter what difficulties she encountered, Shen Yan would be by her side to support her.

So she made up her mind to do her best to do her job well tomorrow.

Shen Yan knew that Sister Xiaolan always watched her cook. If she had been a little smart, she would have learned how to cook these dishes long ago.

She didn't want to hide the recipe, and even wanted to train an apprentice. Sister Xiaolan learns quickly and should be able to cook those dishes.

Sister Xiaolan said, "There is one more thing. Several farmers who used to supply us with vegetables suddenly stopped delivering vegetables to us recently."

Shen Yan nodded: "If you don't want to send it, then don't send it. We don't need it. By the way, if you have vegetables, you can also send them. I will charge according to the market price, two cents per pound."

Sister Xiaolan was touched when she heard Shen Yan's words. She knew that Shen Yan really wanted to help them, not just for her own benefit. She nodded gratefully, saying that she would consider this suggestion and try her best to cooperate.

Shen Yan was relieved when she saw Sister Xiaolan's expression. She knew that her words had encouraged Sister Xiaolan to a certain extent. She continued, "We don't have to worry too much about the problem of farmers not sending vegetables. I will find some new sources of vegetables to ensure that our business is not affected."

Sister Xiaolan nodded to show her understanding. She knew that Shen Yan was a capable and responsible boss and would not let them get into trouble.

She looked at Shen Yan with gratitude, her heart full of confidence in the future.

So, Shen Yan and Xiao Lan discussed the next arrangements and planned the dishes and stalls for tomorrow. They encouraged each other, believed in each other, faced unknown challenges together, and greeted the arrival of a new day with confidence and courage.

The next morning.

Shen Yan went to the town, and this time, her main purpose was to buy pork bones.

She often bought meat from the butcher, so the two became familiar with each other. Shen Yan bought pork bones from him at a low price. She wanted to use them to make a thick soup, and then use the thick soup to make snail soup, and finally make snail noodles.

When Shen Yan returned home, the first thing she did was to make a thick soup with pig bones.

Shen Yan took out the pig bones that she had prepared in advance and rinsed them thoroughly with clean water to remove the blood and impurities on the surface.

Then she prepared a large pot, placed the pork bones in it, and added enough water to ensure that the pork bones were completely covered.

Next, Shen Yan lit a high fire, and after the water boiled, he turned the heat to medium-low, covered the pot, and let the pork bones simmer slowly.

She stirred it gently and then skimmed off the foam in the pot to ensure that the soup was clear and transparent.

During the cooking process, Shen Yan prepared some ginger slices and scallion segments and added them to the pork bones to enhance the flavor of the soup.

She also added a little homemade cooking wine to remove the fishy smell and enhance the flavor, making the soup more delicious.

The stewing time is crucial. Shen Yan knows that in order to fully release the nutrients of the pig bones, she decided to stew them over low heat for at least two hours.

During this time, she stirred the soup noodles with a spoon from time to time to ensure that the flavors in the soup were evenly mixed.

When the pork bones were almost cooked, Shen Yan tasted the soup, confirmed that it was delicious, then turned down the heat and let the soup cool down a little.

When the soup reached the right temperature, she used a colander to scoop out impurities such as pork bones, ginger and onions, leaving only the clear and thick soup.

Finally, Shen Yan poured the thick soup into a clean jar. After it cooled slightly, she could use it to cook delicious snail soup and snail noodles.

She tasted the thick soup with satisfaction, feeling its deliciousness and nutrition, and felt that such a delicious soup would definitely make good snail soup.

As for the snails caught the day before, Shen Yan also started to process them.

She planned to stir-fry the snails with black fungus and sour beans first, which would not only remove the fishy smell, but also be added as a comprehensive seasoning at the end.

Shen Yan took out the snails that she had caught the day before and washed them carefully with clean water to remove all the mud and impurities on the surface.

Then she used a small knife to gently cut open the snail's belly slightly to make it easier to remove the dirt inside when cleaning.

Next, Shen Yan prepared some fresh black fungus and sour beans, washed them separately, and cut them into pieces of appropriate size for later use.

The crisp texture of wood ear and the fresh flavor of sour beans will add a special flavor to the fried snails.

Shen Yan heated the pan and added cold oil. After the oil was hot, he put the chopped sour beans into the pan and stir-fried them for a while, releasing a rich aroma.

Then she added the black fungus and continued to stir-fry until it became slightly softened and exuded an enticing fragrance.

When the sour beans and black fungus are about 70% cooked, Shen Yan puts the cleaned snails into the pot and stir-frys them gently with a spatula so that the snails are evenly coated with the aroma of the sour beans and black fungus.

She adjusted the heat, keeping it at medium-low, so that the snails were slowly cooked, while also ensuring the taste and nutrition of the ingredients.

When appropriate, Shen Yan adds a little salt and MSG to season and enhance the flavor, making the fried snails taste more delicious.

She gave it a gentle stir, making sure the seasoning was evenly incorporated into each snail.

Finally, when the snails are fully fried and exude an enticing aroma, Shen Yan puts the fried sour beans, black fungus and snails into a clean bowl and sprinkles a little chopped green onion and coriander as decoration.

This delicious snail dish not only removes the fishy smell and enhances the flavor, but also makes people salivate.

Shen Yan looked at the work in her hands with satisfaction. This dish was not only the deliciousness of the snails, but also a reflection of her love for the ingredients and her dedication to cooking.

Such careful cooking will add a unique flavor to tomorrow's snail soup and snail noodles, which makes people look forward to it.

After doing all this, Shen Yan took out the dried chili peppers she had prepared earlier and started making the secret chili oil.

Shen Yan took out the dried chili peppers that she had prepared in advance and selected the ones with bright colors and strong aroma, which is one of the key ingredients for making secret chili oil.

She carefully cut the dried chili peppers into sections with scissors and removed the larger chili seeds to prevent too many chili seeds from affecting the taste of the chili oil.

Next, Shen Yan prepared a small bowl of ginger and garlic and chopped them into fine pieces.

Although these ingredients do not play a dominant role in chili oil, they can add a unique aroma and flavor to the oil.

Shen Yan poured an appropriate amount of cooking oil into the pot and chose a clear and fragrant cooking oil as the base oil to ensure the texture and taste of the chili oil.

She lit the fire and heated the wok until it was just barely smoking, but not too hot to burn the peppers and other ingredients.