Go back to the valley to farm

Chapter 191 Natto and Mustard Greens

Chapter 190 Natto and mustard greens
However, Liangzi saw tears hanging from the corners of his eyes, closed his eyes, took a deep breath, and his face was full of intoxication.

Now Li Junge was so surprised that he could put an egg in his mouth: "Damn! Japanese girls have such strong tastes!"

Liangzi opened his eyes and smiled sweetly: "I never expected to meet the smell of our hometown in Lijiagou. I haven't smelled the smell of natto for a long time."

After finishing speaking, he couldn't wait to remove all the fermented soybean grass, revealing the beans inside. Surprised and delighted, he clapped his hands happily: "It's really natto!"

He turned around and ran to the kitchen to take out a spoon, dug a spoonful from the tank, and was about to fill his mouth.

Alice and Shirly had just regained their breath and were rinsing their mouths with warm water, but when they turned around and saw Ryoko's vigorous movements, they spat out two mouthfuls of "噗" and "噗", then turned their heads and hugged the pillar again to vomit.

Even Li Junge's stomach twitched when he saw it, and he quickly stopped him: "Wait, Liangzi! This is not edible, it needs to be prepared to make fermented soya bean!"

Liangzi turned his head to look at Li Junge in surprise: "I still need to make it? We all eat like this in my hometown!"

After finishing speaking, he stuffed the spoon into his mouth and said intoxicatedly: "Well, it tastes like natto, exactly the same as the one in my hometown!"

"Damn it!" Li Junge rushed into the kitchen to pour water, he also needed to press down.

On the contrary, it was from the Ayin Miao village. The people and insects in the Miao village are all home-cooked dishes, so there is no pressure.

It took a while for Li Junge to recover, came out and shook his head to Liangzi, saying, "Good guy! I wanted to scare my international friends today, but I was scared by the international friends! Liangzi, your hometown really eats like this?"

Liangzi said: "Yes, this is called natto. The longer the mycelium grows, the more authentic it becomes. Here, look!"

After speaking, he picked up a bean, and it really pulled out a long thread, which made the other two sisters feel sorry for them, and turned around and vomited for the third time.

Ryoko said: "If it is paired with our Japanese light soy sauce or wasabi, it will be more perfect!"

Li Junge stood far away from the upwind, and said: "This is simple, we can improve it, and I will make you a 'cooked dish' later, you can take it back and mix it with...'natto', You will be able to eat mustard-flavored food. Then you must give Uncle Bamboo Carpenter a good taste!"

A Yin slapped Li Junge on the head suddenly: "I just finished hurting Alice and Shirly, and want to hurt Uncle Bale Carpenter, right?!"

Li Junge also had plausible words: "We can't always let the good son of the family accommodate us from Lijiagou, can we? After finally finding one that suits the taste of the family, how can we not try it together?"

A Yin looked at him with contempt: "Then do you dare to taste it first?"

Li Junge said: "If you like something, I dare to taste it! I dare to eat bee pupae and insects!"

The dog food arrived suddenly, and Alice and Shirly were full as soon as they vomited, and Ah Yin blushed a lot.

Li Junge pulled the two sisters to the upper air, and said: "You just stand here and watch, there is no smell here. You don't need to participate in the next one."

The two sisters stood there tremblingly and nodded, obviously terrified.

First, I took out a glass jar, filled a bottle of 'natto' for Liangzi and asked her to take it home to eat slowly, then Li Junge and grandma started making tempeh.

Pour the minced ginger and minced fresh chili into the big basin, and pour out all the beans in a big jar.

Then drag out a few kimchi jars from under the concrete platform, pour the salted boiled bean water that has been preserved all the time into a large basin and mix well, then pour some five-spice powder, add salt to adjust the taste to the right level, this water tempeh That's it.

Of course, the taste is not very good now, and it needs to be left for a period of time until the aroma of fermentation comes out and the taste of the beans will be authentic.

One catty of dry beans can produce three catties of more watery beans, and this tank is fifteen or six catties. Add ginger, pepper and salt water, and one tank can make more than 30 catties of watery soybeans.

The next step was bottling. Li Junge and grandma filled the bottles, and Ayin took the bottle sealer and put on the caps. They cooperated in this way. In the end, the four tanks of fermented soybeans were filled with a total of about a hundred bottles.

The red chili water in the bottle is added with yellow beans and minced ginger, and it comes out immediately.

Li Junge washed the jars and jars and dried them before the two sisters dared to sneak over and picked up the jars to look at them curiously.

Li Junge said to the two of them: "How is it? You look familiar now? Did you have breakfast?"

The two sisters nodded again and again, and Alice said, "It's really amazing that such a terrible thing can be turned into delicious food."

Shirly said: "Then when will we make that black tempeh again?"

Li Junge said: "The jar has been vacated, and I can cook some more beans today and seal it up, but the weather is cold, so I have to move it to the kitchen stove after pressing it."

Then he said to Ryoko, "I'll make you a wasabi-flavored side dish now, and you can take it home later and mix it with natto according to your own taste."

Liangzi saw the production process of Chinese tempeh today, and discovered the relationship between tempeh and natto. She felt amazing and said happily: "Okay, okay, I'm looking at how you make wasabi."

Li Junge said: "It's not mustard, but it has a strong mustard flavor. The mustard must wait for the mustard seeds to come out before grandma can make it for you."

Leaving Ayin to label the bottle, the three of them came to the field. Li Junge pointed to a piece of green vegetables and said, "Look, this is mustard greens. Let's go to the field to pick some sprouts now."

The mustard greens are quite strong, with the tip as thick as an index finger. Li Junge said to the three of them, "We can just pick the tip of the index finger. The one with the buds is the best."

A few people went down to the field and picked a catty or two in a short while.

Bringing the mustard greens back to wash them, Li Junge spread them on the dustpan to drain the water.

Then I took a few people to the mountain to cut the tempeh grass to prepare for the next tempeh.

When the mustard greens were dry and out of water, Li Junge cut open the mustard greens, cut them into small pieces, brought them into the kitchen, and set the pot on fire.

Ryoko has a special liking for the taste of wasabi, so she had to learn this trick, and followed her into the kitchen.

Li Junge said to Liangzi: "Actually, this dish is very simple. If you like to eat it, you can come to my house to pick mustard greens at any time. This thing can be planted from August to October, and can be harvested from September to March next year. It’s fine if you don’t get tired of eating.”

The pot was hot, Li Junge didn't put anything in it, just poured the mustard greens into it and stir-fried.

While frying, he said: "Just a few key points, one is that the pot must be clean, not a drop of oil can touch it; the other is that the mustard must be dry, and there should be no moisture on the surface; the third is that it should not be fried, and it is best to be half-ripe."

After speaking, he fried the mustard greens. Li Junge put the mustard greens into a large bowl and said, "When you put the bowls in, you must fill them while they are still hot, and fill them tightly. Don't leave too much air, otherwise the smell of mustard will go away." Just put it on the plate after compaction, the opening must be sealed tightly, if it’s not possible, put a big bowl of water on it.”

After finishing these, he said: "The next step is to wait. After three or four hours, you can take it out and mix it with seasoning as a cold dish."

After finishing speaking, he looked at the time and said, "You might as well call Uncle Bamboo Carpenter and eat at my house today."

Before he finished speaking, he heard Uncle Bamboo Carpenter shouting outside: "Liangzi, Liangzi, are you still there?"

Li Junge laughed: "Oh, here comes the chasing wife."

Come out and say hello to Uncle Bamboo Carpenter: "Uncle Bamboo Carpenter, why don't you worry about my aunt coming to my house? You still chase after me."

Uncle Bamboo Carpenter was ashamed by the words, this old bachelor, the closer he got married, the thinner his skin became.

Liangzi also came out of the kitchen and said, "Huang Sang, I'm learning how to cook, and I found a Japanese dish at Piwa's house."

Uncle Bamboo Carpenter was taken aback by the words, but he didn't care too much, and said, "It's good that you are here. I saw that you didn't come back for a long time, so I thought there was something wrong! The matter of the pole cover has been settled?"

Liangzi said, "Well, it's done."

Li Junge said: "I was just calling you to come over for dinner, but I didn't expect you to come right away without saying a word. I'll get you some crucian carp at noon? Since my aunt came to Lijiagou, you haven't been here for a long time I have dinner at home."

Uncle Bamboo Carpenter's face turned red again, he laughed and said, "That's kind, your crucian carp is sometimes missing. I'll take Liangzi to see the bamboo in the back mountain first."

Li Junge also hasn't touched the pole for some time, let alone wild fishing, he hasn't even played in his own pond for a long time.

He came to his house and took down the [-]-meter Wuximan, and went to the back of the house to pick up the fish basket.

The two sisters were picking up fermented soybeans with their grandma. Seeing Li Junge's posture, they asked, "Jungle, are you going fishing?"

Li Junge said: "Uncle Bamboo Carpenter likes to eat crucian carp, I'll go and get him a few for lunch."

The two sisters just pursed their mouths: "The crucian carp is so small, with so many spines, it's not tasty!"

Li Junge was speechless: "You guys are not proficient in using chopsticks, so you can't let the crucian carp take the blame, can you? Crucian carp is the best family fish, okay? All right, can I get you another fish-flavored shredded pork? That's it. You don’t need to be picky. Later, let grandma teach you how to grow fungus and scrape green bamboo shoots.”

After explaining this, Li Junge took out the musk wheat to go fishing.

When the weather is cold, crucian carp begin to gather together, and after feeding one, they will usually connect to each other.

At this time, you can basically only catch carp and crucian carp. After a while, even carp will not be particularly fond of talking.

However, crucian carp is very powerful, and its appetite will not be affected by freezing days, but it just doesn’t like swimming. At that time, it needs to find a nest to fish.

Fishing is actually a matter of probability. The first is the weather, the second is the fish nest, the third is the fishway, the third is the nest material, the third is the bait, and the last is the technology.

This is the reason why many urbanites with tens of thousands of equipment, when they go fishing in the wild, are often inferior to the old farmers with a fiberglass pole worth tens of dollars by the side of the reservoir.

I only caught five or six crucian carp weighing more than half a catty, and my parents came back, each holding a bamboo stick in his hand, yelling at the two big white pigs in front of him.

(End of this chapter)