Nongmen sisters and brothers are not simple

Chapter 162 Spicy Cabbage

"dinner's ready."

"Brother, eat this centipede. It's delicious. The more you eat, the more delicious it becomes. You can't stop eating it. Second sister, do you want to eat it?" Before the dinner table, Xie Fanri first picked up a centipede for his elder brother. After that, he asked his second sister if she would eat centipedes.

"Let me eat one and try it!" Fanyue didn't refuse.

The centipede was coated with flour and swelled up after frying. Apart from the densely packed legs, it didn't look like a centipede in appearance.

Fanyue wasn't afraid either, and began to eat with her mouth open.

The entrance is crispy, mixed with the aroma of rice noodles and eggs, and it tastes 'click' and 'click'. Fanyue likes to eat this fried centipede, and she eats one after another.

As Fanri said, the more you eat, the more delicious it is.

Fanri, Fanyang, Fanwen, and Fanyue didn't bother to eat, and each of them ate the fried centipede first.

"Is it so delicious?" Fanchen couldn't help asking when she saw her second sister and the others eating happily.

"Fanchen, you'll know if it's delicious after you eat it." Fanyue gave Fanchen a centipede, and Fanchen quickly avoided it with the bowl: "Second sister, eat yours! I thought of that The centipede was frightened, how dare I eat it now, I'd better eat fried bacon with brown flowers!"

"Fanchen, this fried bacon with brown flowers is really delicious, eat it quickly, we don't eat fried centipedes, it would be good to eat more fried bacon with brown flowers.

After Sister Fanyue and the others free up their mouths to eat fried bacon with brown flowers, we will eat much less, and they can't take all the cheap, right? "Fan Yu gave Fan Chen a big spoonful of brown flowers and garlic ingredients and said to Fan Chen.

This brown flower tastes like sand grains, bitter at first and then sweet, with endless aftertaste, mixed with the aroma of bacon, it tastes better than eating fish roe, not to mention the super meal.

"Sister, I saw that there are so many Chinese cabbages in our vegetable garden, and some of them have flowers growing from the middle, and we can't eat them, otherwise they will all be old and can't be eaten.

Sister, see if there is a way to make these Chinese cabbage into pickles or something. After Fan Yu had eaten and drank enough, she thought of this and asked.

In the past, the Chinese cabbage in their vegetable garden was fried and eaten fresh, and they didn't use Chinese cabbage to pickle vegetables. Fan Yu didn't know if her elder sister could use these Chinese cabbages, otherwise , It's a pity that these Chinese cabbages can only be fed to chickens, ducks and sheep, which is a pity.

"Okay, I will cut off all the Chinese cabbage in the vegetable garden later and bring them to the kitchen. I will make pickled spicy cabbage for you to eat.

After the spicy cabbage is marinated, it is hot and sour and delicious, and it is super delicious. Whether it is eaten alone with white porridge or stir-fried, the taste is absolutely sour and refreshing.

Counting the time, if there are still white radish and mustard heads in the vegetable field, it should be old.

After a while, I pulled it back together and made radish skin and mustard head rubbing vegetables, both of which are super delicious dishes. "Xie Fanxing thought about it, now it's the beginning of February, and the vegetable garden should be tidied up slowly.

On the contrary, Xie Fanwen heard that Chinese cabbage, white radish and mustard heads could be dried and pickled to make vegetables, so he was idle, carrying a scythe and carrying a basket, and went to cut Chinese cabbage in the vegetable garden.

Seeing this, the Xie brothers and sisters shook their heads amusedly, Fan Wen is really a gourmet ghost, if there is food to catch him, he will do whatever you ask him to do.

The Chinese cabbage is cut and transported to the kitchen.

Xie Fanxing started to pickle spicy cabbage with Fanyu, Fanchen and Fanyue.

Every time Xie Fanxing made pickles, she would bring Fan Yu, Fan Yue and Fan Chen to do these things.

Because she felt that as a woman in this era, she had to learn the work in the kitchen. Even if they got married in the future, it would be good for them to learn it.

As the saying goes: If you want to capture a person's heart, you must grasp a person's stomach.

Up to now, Xie Fanxing has taught them more than a dozen methods of making pickled vegetables and kimchi.

All kinds of dishes are taught to them one after another. Although she cooks a lot in the family, Fanyue and the others are definitely not weak in cooking, much better than others.

Xie Fanxing first trims the cabbage in advance, removes the outermost dried cabbage leaves, rinses the whole cabbage, cuts the whole cabbage from the bottom with a knife, and cuts it into 4 pieces. .

At this time, you can lift each cabbage leaf and rub salt on the cabbage leaf.At this time, you must move gently! Because the vegetable leaves are fresh and crisp, they are easy to break if you are not careful.

You should know that pickling kimchi should not only make it taste great, but also ensure that kimchi has a complete and beautiful appearance.

Xie Fanxing put the salted Chinese cabbage in a dry, oil-free, and sundry-free large basin, and pressed it with a wooden board.

During the whole pickling process, the Chinese cabbage will gradually become soft and water will come out under the action of salt.

This step will take some time. Taking advantage of this time, Xie Fanxing washed the white radish and mustard heads, cut them into thin slices, and hung them up to dry.

If you eat it, soak it directly and stir-fry it.

After finishing these, Xie Fanxing continued to prepare pickled spicy cabbage.

Shred the white radish, cut the onion and leek into sections, peel and core the pear and apple, cut into small pieces, mash the garlic and ginger into a puree, add the minced chili and stir well.

Finally, pour in the mixed batter, stir the chili sauce and make it.

Afterwards, take out the Chinese cabbage that has been drained, lift the leaves one by one, and spread the mixed seasoning sauce evenly on the surface of each leaf.

At this time, the Chinese cabbage leaves that have been marinated by salt are very soft and sticky. You need to spread the sauce evenly on each Chinese cabbage leaf, and then put it into the earthen pot to seal it. This spicy cabbage is well pickled. up.

Afterwards, you need to put the crock pot containing the spicy cabbage in a cool place to ferment for seven days, and you can eat it when the spicy cabbage is fermented until it has a sour taste.

"This spicy cabbage smells delicious. The color is also pretty." Fanchen looked at the freshly marinated spicy cabbage, and she swallowed and said.

"Try it and see how it tastes." Xie Fanxing got a piece of spicy cabbage leaf and put it into Fanchen's mouth.

"Mmm! It's delicious, crispy, spicy, and moderate in taste." Xie Fanchen took a mouthful of spicy cabbage unexpectedly. The spicy, sweet, crispy taste of spicy cabbage exploded in her mouth, and her scalp felt like it was so delicious. a feeling of.

Seeing this, Fanyue and Fanyu also ate spicy cabbage leaves, which received unanimous praise and said it was delicious.

"Wait for the spicy cabbage to be marinated for a period of time, and the fermentation will produce a hot and sour taste. It will be more delicious than eating it now. The spicy cabbage is also marinated. Let's put it in a big tank and move it into the warehouse. Let's go." Xie Fanxing said while carefully rolling the Chinese cabbage into a tube from the tight spiral shape at the bottom and putting it into the big tank.

(End of this chapter)