His predecessor failed

Chapter 109: Anxious He Qiaojin

They were both well off, with no shortage of money or tickets, so they bought a lot for one meal. Other family members who came to buy groceries saw this and talked about it. The kind-hearted ones envied He Qiaojin and his wife for being rich and living a good life, while the dark-hearted ones were extremely jealous and wanted to snatch Su Zhuzhu's basket. Even though they bought bones, there was still a lot of meat on it, not to mention a chicken. How could two people eat so much!

The few family members who rarely got to eat meat were talking a little loudly, but Su Zhuzhu was too lazy to pay attention to them. She didn't want to bother with that. Besides, she wouldn't stay here for long, so there was no need to build good relationships with them. These people wouldn't be sincere to you just by building good relationships with them. Su Zhuzhu saw that clearly.

She didn't bother to pay any attention to these people. She had already bought everything. Su Zhuzhu pretended not to see them and walked straight past them towards her home.

Several family members thought that Su Zhuzhu would at least maintain the harmony, and they were ready to put on a smile and say hello to Deputy Headmaster He's wife. There was nothing they could do, because her husband had fought for a higher position than their own! Although they were not from the same group, there was no guarantee that their husbands would be working for Deputy Headmaster He one day, so they still had to maintain their face.

I didn’t expect that Deputy Captain He’s wife was so arrogant and didn’t take them seriously at all.

At this moment, these women were furious and started to denounce Su Zhuzhu, saying that she looked seductive and that it was obvious that she had bewitched Deputy Headman He and so on. This was said by a family member who wanted to introduce his sister to He Qiaojin but failed. Some also said that Su Zhuzhu was a mistress. Didn't they see that Chen Xiaoyu's sister came to the house this morning? This made everyone eat a lot of gossip. Some also said that Su Zhuzhu was arrogant and looked down on others. Why was she so proud? She was just an educated youth.

It would have been fine if he had just said it, but he even exaggerated it. Fortunately, Su Zhuzhu didn't know about it and didn't care, otherwise, no matter how good her attitude was, she would still be angry.

I got home and quickly prepared the braised bones. This is today's lunch.

The butcher had already chopped the spine into sections as wide as a man's thumb. From the side, it looked like an ill-formed triangle. The spine had more lean meat than fat, making it suitable for making braised bones and soup. Su Zhuzhu liked it very much. Thinking of this, she decided to make an extra soup at noon, since He Qiaojin, who had a big appetite, could eat it all.

First wash and soak the spine with clean water. Su Zhuzhu does not plan to blanch it. The pigs in this era eat grains and grass, and they do not have the fishy smell of feed pigs in later generations. Su Zhuzhu said that she feels very safe eating it, and the pigs are slaughtered in the morning and are very fresh.

After the blood was soaked away, I added half a pot of water to the big pot. I set aside three pieces of irregular shapes, chopped some into small pieces and used them for stewing soup. I put the rest into the pot, added a handful of ginger slices and some scallion segments to remove the fishy smell, and sprinkled some cooking wine.

Turn on the high heat, and after boiling, skim off the foam, then start seasoning. Add two marinade packets into the pot, light soy sauce, dark soy sauce, oyster sauce, and dried chili peppers, and finally four spoons of soybean paste and salt. He Qiaojin was not at home, so Su Zhuzhu put the seasonings from the space into the pot without hesitation, and finally covered the pot and cooked it on high heat.

The coal stove is also turned on, so I’ll use the small pot to stew some winter melon soup, as I just happened to have bought some winter melon.

Put the food into the pot with cold water, add onion, ginger and cooking wine, skim off the foam and start stewing on low heat. Su Zhuzhu also added a handful of coix seed according to the Cantonese method.

After adding firewood to the big stove, Su Zhuzhu had nothing to do, so she walked around the yard for a few laps and perfected the details of the planning map of her own yard. She planned to hand over the renovation of the small yard to He Qiaojin at noon and get started as soon as possible, because her own home must be comfortable to live in.

Half an hour passed quickly. The house was already filled with the aroma of braised bones, which drifted to the next door, causing the old lady next door to curse again. Fortunately, she had fallen flat on her face and now she didn't dare to do anything too excessive. Su Zhuzhu didn't bother to pay attention to her.

She would never give up eating meat for an irrelevant person, not to mention that she needed to nourish He Qiaojin's body. She would not do this every meal under normal circumstances.

After about forty minutes, Su Zhuzhu opened the lid of the big pot. The marinated bones had been marinated into the most attractive color. Su Zhuzhu took a pair of chopsticks and poked a few pieces at random. Hmm, the meat was neither tough nor hard, just right.

I put the lid on the pot again and simply turned off the firewood in the stove, leaving some charcoal to keep it warm. The food in the pot continued to simmer and absorb the flavor. It was just right for lunch.

Seeing that it was almost time to make lunch, Su Zhuzhu took out the vegetarian dishes, peeled the winter melon and cut it into large pieces, and waited for the bone soup to simmer for a while before putting it in.

Su Zhuzhu bought a bunch of fresh water spinach in the morning and decided to make some water spinach with fermented bean curd, so she took the time to pick and wash the vegetables.

The bunch of water spinach that Su Zhuzhu bought today was big, long and tender. Afraid that it would be difficult to stir-fry, she cut it into three pieces with a knife.

At this time, the bone soup is ready. The white bone soup, with the boiled coix seeds, is bubbling and the fragrance is fragrant.

Su Zhuzhu poured the winter melon pieces in, stirred them a few times with a spatula, and then turned on high heat to continue boiling.

While the water in the pot was still boiling, Su Zhuzhu found a small stove, put a few pieces of charcoal in it, placed it on the table, and poured the boiling barley, winter melon and bone soup into the casserole, covered it with a lid, and placed it on the small stove to simmer slowly.

The coal stove was empty, so Su Zhuzhu cooked the rice and cut two sausages to cook on top of the rice. It would be a good dish to eat with.

Make two more pieces of red oil fermented bean curd, add half a bowl of boiling water and mix evenly, and save them for stir-frying the water spinach later.

After the dishes were ready, Su Zhuzhu made herself a cup of tea and sat on the recliner at the door to enjoy the breeze, take a break and read a book, or admire the big willow tree in the staff compound. The scenery was so beautiful and picturesque. Lying down like this, she actually put away her morning irritability.

Soon, the rice was cooked. Su Zhuzhu quickly picked it up and started cooking on time.

The braised bones are ready, so you can just scoop them out and put them on a plate later. I cut a handful of green onions and sprinkled them into the winter melon soup, and added some salt for seasoning. Finally, I put the wok on the coal stove and started to stir-fry the water spinach.

Add oil and crushed garlic, add some red pepper rings and water spinach, sprinkle with a little salt and stir-fry. After they are cooked, pour in the prepared fermented bean curd sauce evenly, stir-fry a few times until the sauce is absorbed and serve.

Clean up the table, take out the braised bones and put them on a plate, serve the barley, winter melon and bone soup, and the fermented bean curd and water spinach. Take out the steamed sausage from the rice and put it on a plate. The rice mixed with the aroma of sausage and lard is particularly fragrant, so two bowls are also served.

Given He Qiaojin's punctual nature, he would be home in less than three minutes, so Su Zhuzhu didn't worry at all that the food would get cold.