Girlfriend's Fortune

Chapter 663 Chapter 660 Two: What to Eat in Autumn

Song Qiu went back to the town, took Tao Dongping to the lumber yard, and ordered a batch of wood first.

As long as the wasteland is cleared, it is ready to start construction.

The small courtyard I rented was clean and bright, and I had dinner and slept in the small courtyard that night.

On the second day, Song Qiu didn't go to Daxing Yazi, and the restless Ah Ling led the team. The forest behind the left and right sides was spacious, and she could go to practice for a while.

As for the wages of the villagers, I also brought them to Ah Ling, and I will pay the money when I finish work today.

Song Qiu taught the bench how to make stewed rice, and today everyone who works is eating rice.

Soak the rice in water for two quarters of an hour.

Cut the fat and thin meat into cubes, stir-fry until the oil comes out, then put two spoons of bean paste, diced taro, season and fry until fragrant, put the soaked rice on top, cover and simmer over low heat.

The rice cooker is stewed out from the bottom of the cauldron. When cooking, lift the lid and stir it evenly with a spoon. The delicious stewed rice has diced meat and soft and glutinous taro.

The failed Lihua took Song Qiu's arm and acted like a baby, saying that they would also eat this stewed rice at noon.

Song Qiu asked her to work, so he naturally smiled and agreed.

She didn't go to Daxing Yazi today, but stayed in the town just to build a kimchi jar!
Going to the market early yesterday morning to buy things, I ran into an old farmer who specialized in selling vegetables, carrying a load of red peppers to Fangji grocery store to sell. When he sold them, Song Qiu asked, knowing that there were still some red peppers in his field. Let him send it over today.

And the radishes unearthed now are juicy and tender, and the pickles are the best.

Now Song Qiu took the three girls to the market to buy radishes and things needed for the pickle jar, and asked Tao Dongping to buy two big vats and come back.

When everything was ready, the kimchi jar was started.

Just when there was red pepper, Song Qiu prepared to buy an extra tank, and then went to Jianping County to check it out. If there was a good place, an inn was built so that he could bring a tank to use.

When you start a pickle jar, everything will not be stained with oil. If it encounters oil, it will not be a pickle jar.

I bought a lot of radishes, cleaned and peeled them, and worked hard for a long time before I sealed the two big jars.

It was only half the afternoon, and the people who went to Daxing Yazi hadn't come back yet. Song Qiu stretched himself out and decided to go to the evening market, buy some food, and reward himself with a delicious meal tonight.

Suddenly, the autumn wind was blowing, and looking at the clear sky, like an endless ocean, she wanted to cook a delicious meal.

Thinking of this, a menu has already appeared in my mind.

Immediately, he took Lihua, Mianmian and Ah Yin with him, carrying a vegetable basket, and went to the market together.

The evening market in Chunlin Town is also very lively. There are people who buy vegetables, and naturally there are people who sell vegetables, and the meat on the meat stalls is quite fresh.

First cut a leg of mutton, and then bought three big radishes.

I also bought two sticks of lotus roots that had just come out of the pond, and they were very fresh.

Pork ribs, chestnuts, tofu, pork liver, celery, yam...

After shopping in a market, the vegetable baskets carried by the four of them were full of things.

Returning with a full load, the sun was setting, and walking all the way, the sky above many small courtyards was filled with smoke, and pedestrians rushed home with ease.

Home.

In this small town, the bustling yet plain makes people feel comfortable and a sense of belonging.

Song Qiu liked the atmosphere here, and his mood was extraordinarily open.

Rolling up his sleeves, he started to work on dinner, and he was also full of energy.

Mutton is warm in nature, invigorates the spleen and kidneys, dispels wind and cold, strengthens muscles and bones, and radish eliminates accumulation and phlegm, invigorates the spleen and regulates qi. Before winter comes, Song Qiu can't wait to drink a bowl of mutton soup.

Lamb leg with bones is the best stew. Cut the meat first, soak it in clean water, then blanch it in the pot, skim off the foam, and wash it in cold water.

Then cut the radish into pieces and blanch it in water, so that the stewed radish will not be bitter.

Do not pour the water for blanching the radish, put it in a casserole, sit on the small stove, put the washed mutton, green onion, pepper, and ginger slices into the radish soup, and the most important point, add a few slices of Angelica dahurica, you can go Fishy, ​​cover the casserole with a lid and boil over high heat, turn to low heat and simmer for half an hour.

Then add radish cubes, adjust the salt to taste, continue to simmer for two quarters of an hour, and add some chopped tangerine peel, which also removes fishy smell and improves freshness, so there is no need to cover the pot at this time.

Stewed mutton, the less seasoning the better, but the taste will be spoiled if it is too much.

After stewing, put a little coriander (that is, coriander) on it.

Then make a braised pork ribs with chestnuts.

Chestnuts are harvested in autumn, which is the best way to invigorate the kidneys and strengthen the waist.

Chop the ribs into pieces, blanch them in a pan under cold water to remove the blood and scum, then remove them and wash them in clean water.

Then use a knife to cut cross-flowered chestnuts on the skin. It doesn’t need to be too deep, just cut the shell and the skin inside. Then put the cut chestnuts into the pot and boil until they are seven mature.

Remove the cooked chestnuts from the pot and quickly put them into cold water.

Gently squeeze the cut edge, and use your nails to peel off the chestnut meat.

Pour oil into the pot, add sugar and boil until the sugar turns brown, then pour the drained pork ribs into the pot and stir-fry until the color changes, then pour in soy sauce, add green onion, garlic, dried chili, star anise and stir-fry together for color .

Add the peeled chestnuts and fry quickly, then pour a little vinegar, then transfer the stir-fried ingredients into a casserole, add a bowl and a half of water, cover and simmer on medium-low heat until the ribs and chestnuts are tasty, then continue to simmer Wait, and then lift the lid when the meal is ready.

Braised enough heat, more tasty soft rotten.

Then make a fried lotus root box.

The lotus is full of treasures, and the autumn lotus is the most nourishing. In autumn, the best thing is to eat lotus root.

All kinds of lotus roots have grown into flowers, so today Song Qiu wants to make lotus root boxes to eat.

Wash and peel the lotus root first, then cut into thin slices, without cutting the middle of every two slices, put the cut ones into the water and soak them first, so as not to turn black.

Put the flour and sweet potato starch into a large bowl, pour in an appropriate amount of water and mix well, then let it stand for a quarter of an hour for later use.

Then chop the meat filling, and adjust the meat filling after chopping.

Put a spoonful of soy sauce and a little salt into the meat filling in turn, and then stir continuously in one direction, and finally put the minced ginger, 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 slices of lotus root. The meat filling should be evenly spread on the slices of lotus root. After clamping, press the lotus root lightly.

Then put the lotus root folder into the batter, and coat the surface with a layer of batter evenly.

Put oil in the pan. When the oil is hot, put the lotus root clips wrapped in batter into the pan and fry until golden on both sides, then control the oil and remove.

Then make a stir-fried pork liver with celery to nourish the liver, nourish blood and improve eyesight.

Remove the roots and leaves of the tender celery, cut it obliquely into long sections, blanch it in boiling water, put it in cold water, and drain the water for later use.

Wash the pork liver and cut it into willow leaves, add a little salt and wet starch to coat evenly, put it into [-]% hot oil and scatter it until tender, then pour it into a colander to drain the oil.

Leave the bottom oil in the pot, heat it up, add green onion, ginger, garlic to the pot, cook a little rice wine, add celery and salt and fry for a while, then add pork liver and pepper noodles, stir well, pour sesame oil, take out of the pot and put on a plate That's it.

Make another pork steamed tofu, eat tofu in autumn, nourishing and beautifying.

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 sesame oil, green onion, and cold boiled water and stir well.

Put it in a pot and steam it over water, heat it on medium heat until the water rings, then change to low heat, and steam for another quarter of an hour.

Finally, fry a yam slice to promote body fluid and moisten dryness.

The staple food is steamed rice with red beans, which calms the nerves and nourishes the brain.

Song Qiu also cooked pear soup, planning to drink it after dinner.

A burst of fragrance wafted over the small courtyard, making the neighbor's children cry.

When Ah Ling and the others came back and the food was on the table, all the aromas were eaten into his stomach, and the aroma dissipated, and the voice of cursing and cursing next door gradually faded away.

　During the Mid-Autumn Festival, I wish all book lovers, cute and happy families, happy, safe, healthy and successful.

　　
　
(End of this chapter)