Chapter 46 - 045 Date (3000 likes for additional updates)
There are no walls in the world that don’t let wind through. The villagers probably already knew that Tian Sangsang was making money selling those crab soup dumplings. They also heard that crab could be steamed and eaten, so they all went to the mountain in the back to catch crabs. In just a day or two, the crabs from the mountain were nearly wiped out by them. They tried steaming the crabs and found that they did indeed have a unique flavor. They also made crab roe soup dumplings, but they tasted ordinary and lacked the deliciousness of Tian Sangsang’s version. In the end, they could only eat them at home, as they couldn’t guarantee anyone would buy them. They gave up on the idea.
What they didn’t know was that Tian Sangsang had been an office worker in her previous life. In her spare time, one of her hobbies was playing around with food. Of course, it wasn’t about eating anything particularly extravagant, but rather using ordinary ingredients and learning recipes online to make richly flavored dishes.
Tian Sangsang didn’t bother herself with outside matters. She didn’t even know, because she had been busy the past couple of days making braised food.
She exchanged some duck heads, duck feet, duck necks, duck hearts, pig trotters, and even caught and slaughtered one of her own chickens from the house. That chicken had been raised by Meng Shuyan for a few days and had gotten quite fat. It had already laid a few eggs, but it still found itself sent to the chopping block. However, the other chicken she had to keep to wait for it to lay eggs and then hatch chicks. These were pure, pollution-free 1980s green chickens, entirely different from those in later years.
Meng Shuyan was upset for a moment, but Tian Sangsang comforted him: "Son, this is their destined fate. We raise them, but isn’t the purpose to one day eat them?"
She asked him again, "Do you like eating chicken legs?"
The little guy immediately nodded vigorously. He’s just a child after all—one day he’d surely understand.
Braising food, while seemingly simple, isn’t entirely straightforward nor overly difficult. The most crucial part is the recipe. The braised food made in ordinary households would never quite match the flavors of those made with professional recipes. Otherwise, why would people buy items made outside, while those made at home could only be eaten at home?