It's raining so hard. This bag will help to put my feet in. Look at this, it's easy to get in. Okay Today we are going to share a breakfast meal for Sichuanese. Is it true that when it rains, that vegetables grow faster? Uncle Yes Let's do it. How to pick them? Just pick whatever you want. Let's do it. This vegetable (peastalk tips) can only be found in this priod of year. After from the begining of autumn. Grow it at august (lunar calendar). It still takes two or three months to grow full out. Of course it does. This is the second batch, isn't it? It's the first batch. First batch？ Some of them are still small. It grows fast in this stage. If you find the tough one leave those tough ones. Not need those. Good That's enough, Uncle. Okay This is enough for breakfast. I have a hand full of them. Okay I've got two hands of them,. Good Don't wash this vegetable hard. They will break when you apply too much force. The colour of it also may change. Got it. That's it. It's okay. Good Good Now we've got our bowl of peastalk tips back. We're going to cook two kinds of breakfast. For the first one, we'll use this pork. To make a noodle. Spicy hot pot noodle. And we will use some eggs and leftover rice to make a congee. It's that simple. Simple and easy. Uncle, you take a rest. Sure Let's use this hot pot base for the noodle. Cook it as a spicy flavour. This one 1 jin (500 grams). We only need 2 liangs (100 grams) Cut straight down here. And cut it up a bit. Then crack a couple of eggs for the congee. Sichuanese breakfast is actually very simple. Some leftover rice would do the trick. This egg, whisk it. But don't whisk it too much. Just whisk the egg yolks a little bit. That's it. You cook the congee later, call aunt to give you pro tips. Yes I'll cook the noodles. Okay Just slap it, right? Slap will do the job. Okay Let's start cooking. Auntie, give him some tips. He's making the egg congee. The congee. Step by step, you tell him. When the wok is hot, add some oil in. Fry the eggs. Wait for the oil to heat up. Auntie has been cooking congee for decades. Egg congee Egg congee is so easy. We cook it when we have cold leftovers for breakfast. So let you teach him the most authentic breakfast in the countryside. Hot egg congee for breakfast. Now add the egg in, right? Yes, add eggs in. Look how high that egg is floating. This egg is good. Good quality. Fry it until aromatic, isn't it? Yes, aromatic. Remember to flip it over and continue fry it. Don't burn it. Turn down the heat. Okay, now what? Let go for the water now. Crush the eggs. Crush it? I'm sure it's going to be crushed. Are you going to eat it alone? That's right, crush it. But don't crush it too much. Then add the water in. Boiling water or cold water? Both of them are the same. You need to bring it to boil anyway. Boiling water is faster for this. Salt? Yeah, a bit of salt. Here You can't do it without salt. Don't make it too salty though. The elderly need to eat a little lighter. Okay, we'll add more in later when there's not enough. And then what, Auntie? It's time to put the rice in. Where's the rice? Here Good to go. Here is the rice. Is this enough of rice? Should be good. It's going to be more when it become congee, isn't it? This rice is good. It's the same as porridge. Now it's just a matter of boiling it until rich and thick. I think it will be okay just after boiling. No need to be rich. Once it's boiling, it's okay to go. It's going to boil until rich. The congee is ready when it's boiling. No, listen to your wife. That's fine. It's better when the rich start to melt. It's better when it's melted. Good Just turn down the heat and boil for a while. Let it cook for a while. Turn down the heat a bit more. Okay, Auntie. Take a rest. I'll cook the noodles with shredded pork. Sure, sure Spicy noodles with shredded pork Okay Red oil hot pot flavour Okay, let's start. Add some in rapeseed oil. Rapeseed oil. Not too much. And then some lard. You will cook spicy hot pot? Hot Pot Pork Noodle? Noodles with shredded pork Spicy hot pot flavor. That's a lot. Not too much. Add some Sichuan peppercorns. It will be too spicy later. It won't be that spicy. This is mildly spicy hot pot base. That's about right. And then the scallion and garlic. Sizzling them. Then you add boiling water. For seven people we'll add that much of water for it. Okay, bring it to a boil. You're cooking the noodles in here? No, this is only for the soup. It's sauce. Sauce Yes Sauce is good. Uncle you know this. Okay, let's boil the soup. Three minutes. Not too long. Not salty enough. Let's add some more salt. A small spoonful of salt. Add some more soy sauce. Finally add this shredded pork in. No need to marinate the meat or anything. Just add it in and cook. We want the meat as fresh as it can be. Don't bother to marinate it. Cook it purely as its meaty flavour. Just like hot pot. For fresh beef in hot pot, doesn't need to be flavoured. Just cook it. Good. Now pour it out. Look at the shredded meat. This is the sauce soup. When the noodle are done, just add it to this and it's ready to go. It will be good. Okay, the water's boiling. Noodle in. You're wrong with this. That's how you get the noodle out. Thumb in and push. Then it's out easily. Turn down the heat. The water's boiling again. Add some cold water. Have a look. There are still hard cores. You can see the hard core. The color is still pure white inside. Now place the peastalk tips in the pot all of them. Okay, turn the fire off. Now get the noodles on top. With some water won't hurt. Put it in. It's no big deal. A bit more hot water. Now give it a little mix. Mix it up. Look at this. The pea tips are cooked right away. This one's cooked. This one's not fully cooked. Did you see? It's a different colour. This much of it. Get the congee out. Let it cool. It's hot. Be gentle. Add some chopped scallions. Okay, let's go. All right. It's time to eat. Let me have some noodle first. Help yourself. Yes, yes I love the peastalk tips. These pea tips are so tender. And it's just picked up from the soil today. This morning. That we call it fresh. Smells good. Now we get some of this shredded pork. That's a lot of shredded meat. First the meat, then the oil. This noodle won't be good without oil. I'm sure it is. This noodle is all about the oil. Your uncle! He doing it great. His diet is no good. Wow, that's a lot of meat. You take less, I want some of the meat. There is more, Auntie. There's, more. Auntie, bring me your bowl. Let me get it for you. That's good, just some more oil would be good. Let me get you some more meat. This is one of Sichuan's favourite breakfasts, at least in our local area. You guys are more civilised. Look how savage I am, super big bowl. Don't cut the meat along the muscle. Cut it across. I'm definitely hungry today. Let's get some congee to cool. Otherwise it will be still hot later. Do you want a bowl of this? After the noodle. After I finish. Sure Uncle do you know why we don't cook the tips? The peastalk tips. If you cook them in the soup, they will loose the flavor, don't they? But only if it's clean. Once it's cooked, it doesn't have the same flavor. It loose the special flavor. This is a refreshing noodle. It's the thing that gives you the energy to go for work. This noodle will be lumpy. Come on, let's eat together. I'll pour everything in. It's actually better eaten like this, see? Then mix it up a little bit. This noodle should be eaten in soup. Come on, help yourself. Be gentle. Okay, I'll teach you how to eat the congee. I cooled this from earlier. Let it cool down a bit. Then drink from the edge. Don't eat the middle. It's still very hot in the middle. This congee looks really good. I didn't know how to eat this when I was a kid. Once I spoon it up from the middle. It scalded my mouth. I've learnt my lesson. My grandpa taught me how to eat it. Eat from the edge. Eat from the edge.
