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Chapter 40

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    The small courtyard of Hongxia's sister-in-law's house is always clean and tidy, but today it is full of heavenly gates, and it is too lively to get in.  There are racks and bamboo sieves everywhere, hanging and drying mustard greens.

    Hongxia's sister-in-law was sitting on a pony with her sleeves rolled up, squeezing out the mustard greens that had been pickled in the basin, and Xiaoqiu obediently squatted aside to watch Hongxia's sister-in-law work, helping her with salt from time to time, wiping off her sweat,  Xia's sister-in-law was so happy that she called her heart.

    As soon as she saw Lin Ranran, Hongxia's sister-in-law called out: "Ran Ran, why did you come here, I am so busy that I can't move my feet!"

    "Isn't there Xiaoqiu here?" Lin Ranran scooped up water to wash her hands, and tied up her apron.

    Hongxia's sister-in-law said happily: "That's right, Xiaoqiu is really caring, it's better to have a daughter. Look at those two brats, I don't know where they went crazy with Xiaojing."

    "Aren't you going to watch the fun again?" Lin Ranran frowned.

    Sister-in-law Hongxia asked, "Why is it so lively?"

    Lin Ranran told the story of the children throwing stones when they entered the village just now.  Sister-in-law Hongxia rubbed the mustard greens in her hands, and said frowningly, "What's going on, even the teacher has suffered, and the days to come hey."

    "Don't mention those unhappy things. Sister-in-law, what happened to the mustard greens you made? Has the water dried up?" Seeing that Hongxia's sister-in-law was unhappy, Lin Ranran changed the subject.

    The two of them decided to get together to pickle pickles. Anyway, Hongxia's sister-in-law's family grows a lot of vegetables, especially mustard greens, mustard lumps and white radishes.

    The traditional method in Tianshui Village is to pick the fattest and largest mustard greens and chop them off at the same root, peel off the old leaves of the outer layer, wash them and dry them in the sun to remove the water.  According to the method of ten catties of mustard greens and half a catty of salt, carefully spread the salt on the inside and outside of the mustard greens, put them one by one in the pickle jar, and press them tightly.  After more than a month of fermentation in this way, the mustard greens have turned into dark green pickles.

    Pickles that are more than one month old are the easiest to eat. They are crunchy and sour when chewed, and they are close to the flavor of pickled potherb mustard.  But this pickle has to be eaten for a whole year. The pickle that has been pickled for a long time is sour and salty. If you eat it empty-handed, it will be so salty that you can drink a pot of water.  When frying old pickled vegetables at home, you must first wash them with boiling water to get rid of the strong salty taste.

    Pickled vegetables are best served with lard. Finely chop the pickled vegetables, then chop a little green pepper, add lard and fry a sea bowl, don't mention extra rice.  If it can be fried with small miscellaneous fish, loach or diced fatty pork, it will be a very popular guest dish.  Among the children who brought food to school, whoever brought such a box of food to school would definitely be the envy of all the children.

    "Of course, do you think your method can work?" Hongxia's sister-in-law asked a little worriedly.

    Lin Ranran asked her to rub the mustard greens with salt, drain the water, and then squeeze the mustard greens to dry.  Then there is no need to rub the mustard greens with salt, but directly soak them in the old soup that pickled the pickles last year.

    This old soup is a good thing. Every year's new pickles are soaked in it. It is delicious, fermented quickly, and tastes good.  The pickles in every household have their own unique taste, relying on a good old soup.

    But Lin Ranran's method is too flattering, saving salt is not such a cheap method, what if the pickles are not salty?

    "If it can be done, don't worry." Lin Ranran said with a smile.

    She went straight to the kitchen and went to work. She added two catties of salt to last year's old soup, poured it into a pot and boiled it, then poured it out and set it aside to dry.

    After cooking the mustard greens, Lin Ranran helped Hongxia's sister-in-law handle the mustard greens too.  The mustard head is commonly known as pickled kohlrabi, and Tianshui Village also calls it horseradish, because the mustard head that has not been pickled in place has a spicy taste.

    The skin and stalk of the mustard head are very old, hard and rough, and must be peeled off.  For the white radish, cut off the cherry seeds and fibrous roots, and clean the skin.

    Both pickle jars are scrubbed clean, coated with white wine to sterilize and then dried.  Put the pickled mustard greens and mustard heads into the tank in turn, and press them tightly.  Then pour the cooled old soup into the pickle jar, covering all the pickles, and then seal it.

    The white radish was also prepared in the same way, and a small tank was marinated separately.  The radish pickled in this way is called water radish, which is slightly yellow in color. Cut into strips and bite, the radish is crispy.  But don't be fooled by its appearance, even if you bite it empty mouthed, it will make you tremble with sourness.  If you encounter badly cooked ones, sour, bitter and salty, there is no reason to eat it except for dinner.  But when it's done right, it's salty, sour, and crunchy.  In Tianshui Village, if a woman is too happy to eat, she fishes out a piece of water radish, mixes it with pepper and sugar after soaking in cold water, and the pregnant woman's appetite immediately increases.

    After finishing these three kinds of pickles, there were still more than a dozen large cabbages left, which were piled up fat and strong. Mrs. Hongxia wiped her hands and asked, "Brother Daguan, you didn't know how to do it right. How can you eat these old cabbages if you cut them off?"  ah?"

    Unlike the north, the south does not like to pile up vegetables at home.  The cabbage grows in the ground by itself, and when you want to eat it, goFinding that Lin Ranran's expression was wrong, he continued: "That's the landlord. The country says he is a landlord, but I didn't say that. Why don't you give him the lowest land and get the least centimeters."

    "Third brother Xie is a man. People with eyes can judge for themselves, instead of listening to what others say. I left the words here. Brother Xie was invited to help by me. If anyone gossips about him, it will be torn up."  My face." Lin Ranran directly lowered her face.

    Lin Ranran was in the village, except for the few times when Lin Wang was torn apart, she was always smiling and easy to talk to everyone. When did she ever see her turn her face.  The woman froze for a moment, and the others also held their breath, but no one said anything.

    It was Hongxia's sister-in-law who broke the embarrassment: "That's right, that kid Xie San is hardworking and hard-working, so you just talk about whether he helped your family when there was something wrong? He also gossips about others, are you embarrassed?"  .¡±

    "Yes, yes, the old Xie's family is good, not the kind of landlord who has no conscience."

    "Of course, don't get angry, Aunt Liuhua is just talking casually." Everyone tried to smooth things over, but no one dared to gossip about Xie San anymore, and coaxed Lin Ranran to start talking about the New Year's Eve dinner.

    Xie San, who had his back to everyone, held the bowl in his hand, raised his head and drank it all in one gulp. The ginger soup was both spicy and sweet, scalding his throat to his stomach, and his eyes were covered with mist.

    Xie San put down the bowl, got up suddenly, and joined the men who were working.  Lin Daguan patted him on the shoulder and gave him an encouraging look.

    The men were busy until dusk, when a strange aroma wafted from the kitchen, which made them gasp frequently, and some people secretly looked into the kitchen.

    A young man asked Lin Daguan: "Brother Daguan, why is it so delicious! I heard that Ranran cooks very delicious, is it true?"

    "Won't you know later?" Lin Daguan slapped him on the head.

    It happened that Lin Ranran came out of the kitchen: "The meal is ready, don't be too busy, wash your hands and eat!"

    "Okay, it's time to eat!" Lin Daguan shouted.

    All the men stopped what they were doing and wiped their faces and washed their hands.  No one noticed that Xie San picked up his tools and walked out in silence.

    Today I set up a table in the main room, and a large pot of hot noodles was served on the table. The soup base made of big bones and white radish was fragrant.  Sister-in-law Hongxia brought Lin Gui's daughter-in-law to serve dishes, fried fatty pork slices with garlic sprouts, steamed eggplant with mashed garlic, tiger skin green peppers, old milk taro

    Lin Ranran opened a bottle of white wine with a smile and put it on the table, then suddenly said, "Where is Brother Xie?"

    The men were holding bowls and gobbling it up, their tongues were almost swallowed. No one noticed Xie San. Lin Daguan thought for a while: "Aren't you still there just now?"

    Lin Ranran ran to the door to have a look, it was dusk outside, and Xie San could not be seen anywhere.  (Remember the site URL: www.hlnovel.com
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