After salting the ham for the second time, Zhou Yan took Qin Ruoshu into the city.
When I went there, there was only one pickup truck, and when I came back, there was a Q7.
When the two returned home, my mother saw two carts full of New Year's goods. She was a little dumbfounded. She smiled and complained: "I have everything at home..."
"My parents have a share, and we can't owe it anymore..." Qin Ruoshu smiled and looked at Zhou Yan, "I have already given my uncle's share, as well as the four shares from grandma, aunt, and second aunt.
.”
"You just have to figure it out..."
As soon as the young couple entered the courtyard, they found a row of chickens, fish and geese hanging under the eaves of the courtyard, taking up most of the wall.
"So much?" Qin Ruoshu was dumbfounded, "Can you finish it?"
"Some of them are just for my grandma's family." Zhou Yan naturally knew the specific situation. "Every time I bring live chickens to my grandma's family, the two old people are reluctant to kill them and raise them. Now my mother and several aunts have learned the wisdom and give them to me."
The food is slaughtered directly, and after being delivered, it is directly pressed into the pot..."
Qin Ruoshu couldn't help laughing: "This is a good idea..."
"Hey," Father Zhou, who was plucking the goose's feathers, turned around and said, "Look at this goose, what should you do?"
"Braised in braised sauce or braised in soy sauce..." Zhou Yan naturally knew that the old man watched food programs when he had nothing to do.
"I saw on TV that the geese in the south are all roasted..." Father Zhou was naturally not convinced.
"The ones that can be roasted in the south are lion-head geese, which were domesticated from wild geese," Zhou Yan pointed to the snow-white goose feathers on the ground, "the big white geese here are domesticated from swans, can they be the same?"
Besides, the lion-head geese in the south are so fat that they can’t fly, and are covered in oil, so they are naturally delicious when roasted. The most suitable way for our big white goose is to stew it in an iron pot..."
"Swan?" Dad was confused by Zhou Yan's explanation, "The swan that the toad wants to eat swan meat?"
"So," Zhou Yan joked, "we northerners have the perseverance to eat swans, so we have to try our best to eat swan meat..."
"What about the braised goose?" Dad still refused to give up.
"It's almost the same," Zhou Yan looked at the swan hanging on the wall that had shed its feathers, "but it has to be braised separately. It's not that good if it's braised together with the elbow and the flavor gets mixed up..."
"It's just right. I'm going to make elbows tonight. You should braise it in a pot and try it first..." As he said that, Father Zhou suddenly changed the topic, "By the way, have you two eaten? There is a chicken cooked in the pot..."
Zhou Yan, who wanted to make do with it, suddenly felt a little hungry...
However, after eating the chicken, Zhou Yan found that he was starving: before he finished eating, his father had already brought him red paper for writing sparring exercises, and my mother had put bags of seasonings in front of him.
Zhou Yan glanced at his daughter-in-law, who was about to eat chicken wings, and smiled: "Braised pork and goose tonight, just eat some to fill your belly..."
Before braised pork and goose, you have to prepare the braised buns according to their weight. Naturally, the ingredients used for braised pork and braised goose cannot be the same.
After preparing the marinade package and preparing the ingredients, the next step is to stir-fry the sugar color.
Fry until it turns into sugar color, divide it into three parts, one for braised pork elbows, one for braised pork, and one for braised goose.
For the two portions of braised pork and braised goose, continue to add water, seasonings, seasoning packets, boil water, scoop out, and transfer to an extra-large stainless steel soup bucket.
The pig head, pig tail, offal and goose brine were taken out of the pot and braised. After a while, the aroma of braised pork began to spread in the kitchen...
Let's go back to making braised pork elbow. The method is similar to braised pork, except that there is less soy sauce and salt, more sugar, and the juice needs to be reduced at the end.
"Son," Mr. Zhou looked at a large pot full of elbows, and gently poked Zhou Yan, "Son, go give it to your grandma tomorrow. They will send pork, decorate the elbows, and bring the ones you bought.
New Year’s goods…”
After an hour and a half, the juice of the braised elbows is almost gone. Use tongs to pick out a few and put them into a bowl.
When Mrs. Zhou Yan saw this, without saying a word, she picked up one with chopsticks and placed it in front of Qin Ruoshu: "Ruoshu, try it..."
"Thank you mom!"
Qin Ruoshu naturally knew that this was a special treatment for her daughter-in-law, but she also knew her own tolerance. She found a plate and asked Zhou Yan to cut off one big half and leave the other half.
“Tastes just right!”
"And this..." The old Li family's ancestral "duck-feeding method" gave all the guests who came to the house a headache. Before Qin Ruoshu could react, a huge braised goose leg had fallen onto the plate.
"Mom..." Qin Ruoshu didn't know whether to laugh or cry. She turned around and looked at Zhou Yan pitifully.
"If you can't eat it, just try another one..." As he said that, he took out a piece of foie gras from the stainless steel soup bucket, put it on the chopping board, cut it into slices, and put it on his wife's plate.
Zhou Yan himself inserted the goose legs, put them back on the chopping board, and chopped them into pieces. After taking a look at the color of the slices, he picked up a piece and tasted it, and nodded with satisfaction: "Not bad, the heat is just right!"
The old lady rolled her eyes at Zhou Yan: "The pig's head, elbow, and this braised goose, should we bag them now, or should we let them cool?"
"Take out the braised pork and goose, drain the brine, let it cool and bag it, braise the elbows, find a stainless steel basin, pour the sauce in it, and when it's packed, bag it with the sauce..."
Mrs. Zhou Yan nodded and pushed Mr. Zhou aside: "Zhenghai, did you hear me? Tomorrow morning, you can bag and seal the bag!"
"No..." Father Zhou smiled and asked, "Why are you going?"
"Don't I still have to make tofu nao?" Zhou's mother felt confident.
"It's like how busy you are," said Mr. Zhou, who was a little unconvinced. "How busy can you be grinding beans at home..."
"Oh, by the way..." Mrs. Zhou Yan suddenly remembered something, "The beans haven't been soaked yet..."
On the early morning of the 28th of the year, Zhou Yan got up early and woke up Qin Ruoshu who was having a sweet dream.
"Get up quickly, we have to go out to deliver New Year's goods today!"
The two rushed to the pig farm. The soy milk had already been boiled, and my mother was watching over it: "The soy milk is on the table. Add the sugar yourself..."
"Where's my dad!"
"They are loading vegetables and fruits in the greenhouse!"
"Oh," Zhou Yan motioned Qin Ruoshu to sit down, "Drink a bowl of soy milk first..."
After sitting down, Zhou Yan found that his wife was staring blankly at the peeling soy milk in the bowl, seemingly having nowhere to eat.
"What's wrong?"
Qin Ruoshu stirred the soy milk with chopsticks and took it out. There was already a layer of oil on the chopsticks.
"The layer you take out is for making soybean oil skin and yuba. Spread out the soybean oil skin and roll it into strips to make yuba..."
"I thought..." Qin Ruoshu's face suddenly turned red.
After drinking the soy milk, I had already transferred all the soy milk in the pot to the thermos bucket, and then started to order the brine.
After stirring evenly with a spoon, the tofu curd, that is, the tofu curd, begins to take shape.
"Son, go and make some pickles..."
"Shitou, go get some cakes..."
When Zhou Yan finished his work and returned to the dining table, he found that his wife was staring at the tofu brain in a daze.
"My father-in-law doesn't usually make tofu puffs?"
Qin Ruoshu smiled bitterly and nodded.
"Let's do this..." Zhou Yan picked up Qin Ruoshu's bowl, poured out all the slurry in it, then put a chopstick of pickles on top of the tofu, and poured some soy sauce.
"Any more questions?"
"No more!" Qin Ruoshu happily picked up the spoon and started using it.
After finishing the breakfast that had been ordered in advance, Father Zhou also prepared the fruits and vegetables, filling five plastic boxes and a dozen foam insulated boxes.
"Shitou, pack up everything else first and get out of the carriage. We'll help you load it up later."
"Xiao Qin, you don't have to go there, stay in the house first, and when you've finished packing, you can just sit in the car..."
Then, Qin Ruoshu discovered the correct way to eat tofu in Qingya: neither sweet nor salty, and served with pickles to clear the mouth.
Father Zhou and Mother Zhou cooked the rice very quickly, and the battle was over in just ten minutes. Mother Zhou was left to clean up the mess, while Father Zhou helped carry vegetables and braised food to the car.
At half past eight, accompanied by the rising red sun, the young couple embarked on a trip to visit the bride.