Ten years as a substitute!Now that she leaves, she regrets it too much

Lin Xixi stared at Jiang An curiously and asked puzzledly: "Teacher Jiang, I don't understand. If we don't cut it, will it affect the taste? Anyway, we will put it in the soup pot in the end, so I think the taste should be about the same."

Jiang An rubbed his hair lovingly and explained patiently: "You don't understand this, you see, this position is a joint, just like our joints."

"When we move a lot, fluid accumulates in the joints between our bones. The same is true for animals. There is a special kind of mucus in these bone joints. If you add it to the soup, the taste of the whole pot of soup will change."

"really?"

Xiaolin took a step back in surprise and asked with a puzzled look on his face, "Then could these things also be found in the bones we eat?"

Jiang An smiled mysteriously and replied, "Well, as long as I didn't do it myself, I don't know."

After hearing this, Lin Xixi suddenly felt an inexplicable worry: "Teacher Jiang, wouldn't the restaurants outside be like this? They shouldn't be so irresponsible, right?"

Jiang An stretched out his finger and shook it. "Well, it's really hard to say. Some restaurants may skip some steps in pursuit of efficiency. Also, to clean all the fluid from the bones, in addition to cutting them open, you also need to rinse them carefully with water and then scrub them with your hands."

Having said that, Jiang An started to demonstrate.

Lin Xixi stared at him intently until he completely cleaned the remaining fluid in the bone joints, then she revealed a slightly stiff smile.

"Teacher Jiang, I really can't imagine, if the bones outside are not processed like this, then what would I eat every day?" Lin Xixi asked worriedly.

Jiang An thought for a moment and said, "It's actually not that bad. At least the takeaways we ordered are all from local hotels with good reputations. They should still have a certain level of quality assurance."

Of course, the price of such takeout is indeed a bit higher, but for Jiang An, ensuring that Xiaolin eats healthily and well is the primary consideration.

"Teacher Jiang," Lin Xixi looked at Jiang An's washed bones and said thoughtfully, "How about we not eat out anymore in the future, go home for lunch, and go back to the company in the afternoon? What do you think?"

Jiang An smiled helplessly after hearing this, "I want this, but there is definitely no such condition in the company. Anyway, we don't have to go to the company now. We can cook and eat whatever we want at home. Isn't that wonderful?"

"But this is not a long-term solution after all." Lin Xixi felt sorry for them as Zhang Zhejie and Lin Qingyou were still working hard on the front line.

But Jiang An had a different idea, "Don't worry, brothers are here to 'trick' you."

He smiled and said, "Besides, the company doesn't have any major tasks that require me right now. To tell you the truth, my absence from the company is actually a good thing for Lao Zhang and Lao Lin. They can implement their ideas more freely."

At this point, Jiang An sighed softly, "Sometimes, I can feel that they have something on their mind, but they just can't say it. Now that I'm not in the company, it can be regarded as giving them a chance."

"Teacher Jiang, why do I feel like the relationship between you two has changed a bit?" Xiao Lin hugged Jiang An from behind and asked softly, "It seems that since the company started to expand, there has been an extra layer of estrangement between you two."

"Not this one."

Jiang An is very confident, but he also admits that changes do exist. "The main reason is the change in the company's system. This time I chose to rest at home for a while, and also to allow Zhang Zhejie and Lin Qingyou to better adapt to the new environment of the company."

"In the past, we all called each other brothers in the unit, but now, with the company's employee size expanding to several hundred people and the addition of a branch in the north, the importance of the company's system has become increasingly prominent. The existence of this system inevitably has an impact on the relationship between us," Jiang An explained.

He patted Lin Xixi's shoulder gently and said with a smile: "But don't worry, this impact is limited to the work level. Privately, we are still close friends."

At this time, Xiao Lin suddenly asked in surprise: "Teacher Jiang, what is your intention in kissing me?"

Jiang An was speechless for a moment. He originally wanted to tease Lin Xixi, but he was caught off guard by the question. He smiled helplessly and decided to change the subject: "Um, do you still want to eat this pot of food?"

Sure enough, when food was mentioned, Lin Xixi immediately became excited and looked at him eagerly: "Teacher Jiang, I didn't say anything just now, let's make something delicious quickly, I'm really hungry."

Jiang An smiled slightly, touched her head lovingly, and then continued cooking.

However, what he didn't hear was that Lin Xixi secretly swore in her heart: "How dare you, you bastard, bully me like this. After we finish dinner and go to bed, I will let you know who is the king."

Jiang An has his own unique method of making sauerkraut stewed with bones.

He doesn't need to heat up the oil in a pan, just add enough water to the pan, and then put the pickled cabbage and ginger slices into the pan. Next, it's up to time to simmer over low heat to allow the ingredients to fully blend.

As for the large bones, you need to blanch them in water first, skim off the blood foam on them, and then wash them carefully with warm water to ensure that there is no trace of residue.

Jiang An’s cooking techniques are both rigorous and creative, making people look forward to the final presentation of this delicacy.

After the big bones were cleaned, the sauerkraut in the pot was boiled.

At this time, Jiang An picked up the iron spoon and gently skimmed off the foam on the soup. Although sauerkraut is a vegetable, as a pickled product, it still retains some pungent sour taste.

If you want the dishes to be fragrant, refreshing and pleasant, you must remove this pungent sour smell.

Many people tend to overlook this step, but it can have a profound impact on the final taste of the dish.

After preparing the big bones and pickled cabbage, the next steps are much simpler. Jiang An puts the blanched bones into the pot and adds an appropriate amount of salt.

Is it that simple? Lin Xixi watched him do this, her eyes full of disbelief: "Teacher Jiang, are you kidding me? Can the dishes made this way be delicious?"

"When have I ever let you eat something that tastes bad?" Jiang An smiled and told her confidently, "Only sauerkraut stewed with bones made in this way is the most authentic delicacy."

"But there is no oil or water at all, will it taste good?" Kobayashi was still full of curiosity and doubt.

Jiang An patiently explained: "What we need are big bones with their own animal fat. This fat can be dissolved in hot water. When it reaches a certain concentration, it will not only make the soup more attractive, but also allow the sauerkraut to absorb the aroma of the fat, making it more delicious and moist."

However, if you want to make the sauerkraut bones more delicious, you need to prepare some additional seasonings.

"Teacher Jiang, do you want me to be your garlic peeling girl?" Lin Xixi joked.

Jiang An glanced at her helplessly, picked up a head of purple garlic and handed it to her: "Peel all the garlic, and then use the garlic mortar to mash it into garlic paste."

"Okay, big brother!"

In order to taste the delicious sauerkraut stewed with big bones, Lin Xixi didn't care about the face of the female knight. In her opinion, it was not strange to do something small for the sake of food, especially in front of Jiang An.

Soon, Xiaolin finished mashing the garlic.

"Teacher Jiang, is there anything else you need me to do?" she asked expectantly.

"You can take some sesame oil, mix the mashed garlic, and soak it in the sesame oil. It's best to add a little bit of sugar in it." Jiang An instructed.

"Add sugar?" Lin Xixi asked in surprise, "Teacher Jiang, are you kidding me? What would it taste like if sugar was added to mashed garlic?"

"You'll know if you try it." Jiang An smiled mysteriously, "The combination of garlic aroma and the sweetness of sugar can add some special flavor and effectively neutralize the spicy taste of garlic."

He explained: "The reason why many delicious garlic pastes taste so good is that white sugar cleverly balances the spiciness of garlic. Otherwise, it will taste pungent and lose the original fragrance of the garlic paste."

As he spoke, Jiang An took out another bottle of soy sauce from the seasoning cabinet.

"The garlic sauce used in northern cuisine is actually very simple to make. It's just mashed garlic and soy sauce. But today, I want to show you something new."