During the home quarantine period, I cannot go out, and even the takeaway courier is helped by the epidemic prevention staff, which is very inconvenient. So, we picked up the spatula again and explored the mysteries of the kitchen .
At present, there is no shortage of materials in Shanghai, so we don’t have too many materials. Basically, we buy vegetables on the same day and fry them on the same day, or buy them a day in advance. Some vegetables that can be stored for a long time, such as potatoes and fungus, will also be bought and kept, so that they can be used at any time.
The last time I was in the kitchen was almost before winter. As soon as the weather is cold, I start to suffer from difficulty getting out of bed, let alone getting up early to cook. I’m too tired on weekdays, and I don’t have the energy to cook on weekends, so it’s basically a takeaway solution. This quarantine has just given us an opportunity to cook again .
The arrangement of cooking is basically to take turns and occasionally substitute. One or two people cut vegetables and cook, and the other person cleans the pots and bowls. The division of labor is clear. If someone is busy with work, it sometimes happens that others do well for several days in a row, but they all understand each other. It lasted for more than a month, and it was fine.
Among the three, one is from the south (Guangxi), one is from the north (Shanxi), and the other is from the far west (Xinjiang), and everyone’s dishes are also different. I cook a lot of stir-fry dishes, my friends in Shanxi make potatoes and fans, and my friends in Xinjiang make all kinds of chicken wings and feet. Although the emphases are different, we have one thing in common – we all follow the tutorials while cooking or before cooking – which shows that we all learn it on an ad hoc basis.
Thanks to my habit of recording every day, I recorded all the dishes I made every day.
Breakfast is basically a sandwich bread solution. I have eaten the “Purple Rice Sandwich” for a long time. In contrast, I prefer the “Pumpkin Sandwich”. The ingredients with the highest export rate must be eggs : scrambled eggs with peppers, scrambled eggs with tomatoes, scrambled eggs with zucchini… Everything can be scrambled with eggs.
With the passage of time, we have also arrived at the “seven-year itch” of cooking – the ingredients that come and go are those, and I have basically tried all the dishes that can be made, and gradually returned to the most common home-cooked dishes. During the period, even There are signs of not wanting to cook. We began to “indulge” occasionally, such as Friday, ordering a shredded chicken and a few skewers of barbecue, plus three cans of beer, and let’s have a good time together. The next day, I started to go back to normal cooking.
Life is probably the same, surprise at first, then boredom or even boredom, then reconciliation, and finally peace.
This article is reprinted from: https://aaronnick.github.io/posts/cooking-recently/
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