Song Qiu returned to town and took Tao Dongping to the lumberyard to order a batch of wood.
As soon as the wasteland is cleared, construction is ready to begin.
The small courtyard we rented was kept clean and bright. We had dinner and slept in the small courtyard that night.
The next day, Song Qiu didn't go to Daxing Yazi. Ah Ling, who couldn't sit still, led the team there. The woods behind it were spacious, so she could practice Kung Fu for a while.
As for the wages of the villagers, Aling also brought them with him, and he will pay the money after work today.
Song Qiu taught the bench how to make stewed rice, and today everyone who works for him will eat rice.
Soak the rice in water for two quarters of an hour.
Cut the fat and lean meat into cubes, stir-fry until the oil is released, add two tablespoons of bean paste, cut the taro into cubes, season and stir-fry until fragrant, put the soaked rice on top, cover and simmer over low heat.
The rice is stewed in the bottom of the cauldron. When the rice is ready, lift the lid and stir it evenly with a spoon. The fragrant stewed rice contains diced pork and soft and glutinous taro. When you take one bite, it tastes amazing.
Lihua, who hadn't left yet, held Song Qiu's arm and acted coquettishly, saying that they also wanted to eat this stewed rice at noon.
Song Qiu asked her to work, so he naturally smiled and said yes.
She is not going to Daxing Yazi today. She is staying in the town just to make kimchi jars!
Yesterday morning, I went to the market to buy things. I met an old vegetable seller carrying a load of red peppers to Fangji Grocery Store. When he sold them, Song Qiu asked and found out that he still had some in his field.
So I asked him to deliver it today.
Moreover, the radishes unearthed now are very juicy and tender, making them the best for making kimchi.
At that moment, Song Qiu took the three girls to the market to buy radish and pickle jars, and asked Tao Dongping to buy two large vats.
When everything was ready, we started to make the kimchi jar.
As soon as there were red peppers, Song Qiu was ready to build an extra tank. When the time came, he went to Jianping County to see if the place was suitable and built an inn so that he could bring a tank there.
When making a kimchi jar, nothing should be stained with oil. If oil comes into contact with it, the kimchi jar that comes out will not be a kimchi jar.
I bought a lot of radishes, washed and peeled them, and worked for a long time before sealing the two large jars.
It was only half the afternoon, and the people who went to Daxing Yazi hadn't come back yet. Song Qiu stretched his legs and decided to go to the evening market, buy some food, and reward himself with a delicious meal tonight.
Suddenly, the autumn wind blew, and the clear sky looked like an endless ocean, and she wanted to make a delicious meal.
As I thought about it, a menu appeared in my mind.
Now I took Pear Blossom, Mian Mian and Ah Yin with me, carrying the vegetable basket, and headed to the market together.
The evening market in Chunlin Town is also quite lively. There are people buying vegetables, and naturally there are people selling vegetables. The meat at the meat stalls is also quite fresh.
First I cut a leg of mutton and then bought three large radishes.
I also bought two sticks of lotus roots that had just emerged from the pond. They were so fresh and pleasing to the eye.
Pork short ribs, chestnuts, tofu, pork liver, celery, yams...
After visiting a market, the vegetable baskets carried by the four of them were all full of things.
After returning home with a full load, the sun sets in the west. Along the way, there are many small courtyards filled with smoke, and pedestrians walk home easily.
Home.
This small town, prosperous yet plain, gives people a sense of comfort and belonging.
Song Qiu liked the atmosphere here, and his mood was particularly cheerful.
I rolled up my sleeves and started working on dinner, feeling very energetic.
Mutton is warm in nature, nourishes the spleen and kidneys, dispels wind and cold, strengthens bones and muscles, while radish eliminates accumulated phlegm, strengthens the spleen and regulates qi. Winter has not yet arrived, and Song Qiu can't wait to drink a bowl of mutton soup.
Lamb leg meat with bones is best for stewing in soup. Cut the meat into pieces first, soak it in water, then blanch it in a pot, skim off the scum, scoop it into cold water and rinse it thoroughly.
Then cut the radish into pieces and blanch them in water so that the stewed radish will not be bitter.
Don't pour the water used to blanch the radish. Put it in a casserole. The casserole sits on a small stove. Put the washed mutton, green onions, peppercorns, and ginger slices into the radish soup. The most important thing is to add a few pieces of Angelica dahurica.
If it smells fishy, cover the casserole and bring to a boil over high heat, then turn to low heat and simmer for half an hour.
Then add the radish cubes, adjust the salt to taste, continue to simmer over low heat for two quarters of an hour, and you can also add some shredded tangerine peel to remove the fishy smell and enhance the freshness. At this time, there is no need to cover the pot.
When stewing mutton, the less seasoning the better, but too much seasoning will spoil the taste.
After simmering, add a little coriander (that is, coriander).
Then make a chestnut braised pork ribs.
It is best to harvest chestnuts in autumn to nourish the kidneys and strengthen the waist.
Chop the ribs into pieces, blanch them in a pot under cold water to remove the blood and debris, then take them out and rinse them in clean water.
Then use a knife to cut cross patterns on the skin of the chestnuts. It doesn't need to be too deep, just cut through the shell and the skin inside. Then put the cut chestnuts into a pot, add water and cook until they are seven ripe.
Take the cooked chestnuts out of the pot and quickly put them into cold water.
Then gently squeeze the cutting edge and use your fingernails to tear open and peel off the chestnut flesh.
Pour oil into the pot, add sugar and cook until the sugar turns brown, then pour the drained pork ribs into the pot and stir-fry until brown, then pour in soy sauce, add onion, garlic, dried chili and star anise and stir-fry together until coloured.
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Add the peeled chestnuts and stir-fry quickly, then add a little vinegar, then transfer the stir-fried ingredients into a casserole, add a bowl and a half of water, cover and simmer over medium-low heat until the ribs and chestnuts are fragrant, then continue to simmer.
Leave it on until it’s time to eat, then lift the lid.
If it is simmered for a long time, it will become more delicious and soft.
Next, make a fried lotus root box.
Lotus is a treasure, and autumn lotus root is the most nourishing. In autumn, the best thing to eat is lotus root.
All kinds of lotus roots have bloomed after being eaten, so today Song Qiu wants to make lotus root boxes to eat.
First wash and peel the lotus root, then cut it into thin slices. Do not cut the middle of each two slices. Put the cut pieces into water and soak them first to prevent them from turning black.
Put the flour and sweet potato starch into a large bowl, pour in an appropriate amount of water, stir evenly, and then set aside for a quarter of an hour.
Then chop the meat filling, and then adjust the meat filling.
Add a spoonful of soy sauce and a little salt to the meat filling in sequence, and then stir continuously in one direction. Finally, add the minced ginger, chopped green onion and sesame oil into the meat filling and stir evenly.
Take a lotus root clip, and then add an appropriate amount of meat filling to the two pieces of lotus root. The meat filling should be evenly spread on the lotus root slices. After clamping, gently press the lotus root.
Then put the lotus root clips into the batter and evenly coat the surface with a layer of batter.
Put oil in the pot. After the oil is hot, put the batter-coated lotus root clips into the pot and fry until both sides are golden brown, then control the oil and remove.
Then make a dish of fried pork liver with celery, which can nourish the liver, nourish blood and improve eyesight.
Remove the roots and leaves of the tender celery, cut it into long sections, blanch it in boiling water, drain it into cold water, drain and set aside.
Wash the pork liver and cut it into willow leaves. Add a little salt and wet starch to make a paste. Add 40% hot oil and spread until tender. Pour into a colander to drain.
Leave some oil in the pot, heat it up, add onion, ginger and garlic to the pot, cook a little rice wine, add celery, stir-fry lightly with salt, then add pork liver, pepper noodles and stir-fry evenly, pour sesame oil, take out the pot and serve on a plate
That’s it.
Make another dish of steamed tofu with pork. Eat tofu in autumn to nourish your skin.
Chop the pork into fine pieces, and crush the tofu as a whole. Put the two in a bowl, add salt, sugar, soy sauce, sesame oil, green onions, and cold boiled water and mix well.
Put it into a pot and steam it over medium heat until the water starts to boil. Then reduce the heat to low and steam for another quarter of an hour.
Finally, stir-fry a yam slice to promote body fluids and moisturize the body.
The staple food is steamed rice with red beans, which calms the nerves and nourishes the brain.
Song Qiu also cooked Daoli soup and planned to drink it after the meal.
Wave after wave of fragrance floated over the small courtyard, making the neighbor's children cry.
When A Ling and others came back and the food was on the table, all the aroma went into their stomachs. The aroma dissipated and the sound of cursing next door gradually faded away.