Step by step, a gentle breeze leads to a smooth path

Chapter 10 Wisdom in the Kitchen

Winter has passed and spring has come again; it's that busy time of spring planting once more.

During this period, you have to work to pull rice seedlings, plant rice, and pick spring tea to earn work points. Although it doesn't require much physical strength, it's hard on your back.

Adults always say, "What's wrong with a kid? Hurry up and get to work."

Seriously, kids are people too, how come they don't have waists?

The aches and pains from working with your back bent over all the time can only be understood by those who have done it.

When Tingnan, who was seven years old, returned home from work, she began to learn to cook under the guidance of her grandmother.

She was very happy. She loved going into the kitchen, especially with her grandmother, because there was delicious food there.

Qian Shuzhen's health was always poor in winter, but thankfully spring arrived. Her feet couldn't walk far or stand for long periods, and as she got older, she exercised even less, so she was always a bit listless.

Ting Nan felt incredibly fortunate to be born in this new era where we don't need to wear cleats.

"Ting Nan, it's time to eat March Yellow potatoes again." (Locals also call them taro or potatoes depending on the variety; March Yellow potatoes are generally small.) Qian Shuzhen sat behind the wood-fired stove, in charge of tending the fire.

"Grandma, should I cut it into shreds or slices?"

"Today, I'll teach you how to make Perilla Stewed March Yellows. Cut the March Yellows into thick slices, and go to the vegetable garden to pick some perilla." Grandma said happily, "Your mother isn't very good at cooking, but this Perilla Stewed March Yellows is her first attempt."

Mom? What dishes did Mom cook? Song Tingnan's memory was vague.

"Add oil, ginger slices, and potato slices, stir-fry." Grandma's voice interrupted Tingnan's thoughts. "Add some salt and continue stir-frying."

"Tingnan, add some water and boil it. You wash some chili peppers and put them outside to dry. I'll teach you how to roast chili peppers later."

"Tingnan, put the perilla leaves in, cook for a little while longer, and then it's ready to serve."

Song Tingnan is indeed intelligent and has a talent for cooking. "Appropriate amount, a little while, a little bit..." It all depends on your own feeling and judgment.

The perilla-infused March Yellow soup is ready. Ting Nan tastes it and says, "Hmm, it tastes really good. I think I've had this kind of soup made by my mother before."

“Of course, this soup is suitable for all ages. You were over two years old back then. I can’t say for sure about other dishes, but you must have had this soup. Besides, it’s your mother’s specialty. Hahaha…” Qian Shuzhen had basked in the warm spring sun for a while this morning, and felt much refreshed and in a good mood.

"Tingnan, bring the chili peppers over," Grandma instructed. "Tingnan, you're still young, so watch these dishes for now."

"Okay, Grandma." Song Tingnan watched her grandma operate the stove. She saw her grandma use fire tongs to pick up two chilies, put them into the stove, and turn them over and over to cook. She watched as the chilies slowly softened, and when they were almost done, she would pick up two more chilies. She cooked more than twenty chilies in this way.

Grandma put down the fire tongs, washed her hands, and started peeling the chili peppers. She wouldn't let Nan peel them, saying, "Your hands are delicate; peeling them like this will make your hands burn."

My grandmother's hands were very thin and dry, with many age spots on them.

These hands, from a young age, taught Tingnan many things, giving her a lot of warmth in place of her mother.

"Tingnan, stop daydreaming and chop the garlic into smaller pieces." Grandma peeled all the chili peppers, washed them with warm water, drained them, and poured them into a bowl.

Then heat the oil, stir-fry the minced garlic with salt, and with a "whoosh," the hot oil is poured into the chili bowl.

A sizzling sound rang out, and Ting Nan jumped back in fright. Qian Shuzhen stirred the chili peppers evenly and then crushed them with a spoon to let them absorb the flavor.

"Alright, Tingnan, do you want to try some? It's a little spicy." Grandma tried it, and looking at the bright green chili peppers, Tingnan swallowed hard. It looked so appetizing! It looked delicious! One bite, and it was fragrant and spicy—but—it was really spicy! *Cough cough cough…*

"Hahaha..." Amid Qian Shuzhen's loud laughter, her eldest uncle, Song Wanli, walked in. "Mom, you made roasted chili peppers today! That's great, I can eat three bowls of rice now."

"Eat up! You've been so busy lately, you must be exhausted!"

The younger brothers tasted the chili and started coughing... Then they just drank the perilla-infused March Yellow wine and enjoyed it immensely. Ting Nan couldn't resist taking a little bit, just a little bit, and coughed...

Grandma, my eldest uncle, and my eldest aunt all ate with great relish, finishing the whole pot of rice.

After dinner, while Tingnan was washing dishes in the kitchen, Song Wanli slipped in and instructed her, "Tingnan, cook less chili peppers in the future, it makes you eat too much rice."

"Oh!" Ting Nan couldn't help but roll her eyes, thinking to herself, "It's not like you ate the most."

The dishes taught by Qian Shuzhen are all very suitable—they use little oil, are simple, and delicious.

The "steamed eggplant" she taught us is a staple dish in our family, requiring very little oil and firewood.

When cooking rice, steam the fish together in the rice cooker until cooked through. Then tear it apart, add some salt, drizzle with hot oil and minced garlic, and mix well. To roast the fish, similar to roasting chili peppers, place it in the stove while cooking rice. The marinated fish will roast until golden brown and crispy, with absolutely no fishy smell.

The most economical way to make "potato stewed rice" is to stir-fry potatoes in a little oil with some salt until they stick to the pan. Then, cover them with rinsed rice, add an appropriate amount of water, and cook the rice until done. You'll have a complete meal, fragrant and delicious. The rice is infused with oil and salt, making it tastier than usual and also nutritious and easy to digest.

Many years later, Song Tingnan moved to the city. The kitchen was filled with a full set of tableware and various seasonings, but the wood-fired stove was gone.

Ting Nan really misses these dishes, and misses her grandmother.