Dressed as a fake daughter, she just wants to farm

Chapter 337 Busy Year

"Children, don't be greedy, it's the New Year after Laba.

After a few meals of Laba porridge, there was a roar of twenty-three.

Twenty-three makes me sticky, twenty-four sweeps the house.

Make tofu on the twenty-fifth and cook the meat on the twenty-sixth.

Twenty-seven to kill the New Year rooster, twenty-eight to make hair,

Steamed buns at twenty-nine, stayed up all night at thirty,

Twist and twist on New Year's Day. "

A northern nursery rhyme tells the general process of celebrating the New Year in the north.

Although there are slight differences in various places, they are still the same.

Let’s talk about this twenty-three sacrifice to the stove.

Some places say it is the 23rd Little Year, and some places say it is the 24th Little Year. However, in Sujia Village, the 15th day of the first lunar month is the Little Year.

The twenty-third day is the day to offer sacrifices to the Stove and send the Stove Lord to heaven.

When An Ning and the others came back, they had already passed the Sacrificial Stove.

The house has also been cleaned.

The New Year is about to come, and although there are many servants in the house, Mother Su still has to do what she needs to do.

I had already bought the things I needed yesterday. I could kill the chickens I raised at home, and I also bought some fish. The weather is cold in winter, so I can still have some frozen fish.

Although a big carp has many thorns, it can be caught in rivers and lakes, so it is still very convenient. Of course, some of them are kept. After all, there is a fish to eat, which means there will be more than enough every year.

And this fish needs to be fried, not only the fish but also some meat, plus some vegetable balls, and some burnt leaves, made with noodles and oil. If it is put away properly, it will be eaten until next year. It's not impossible at this time, but of course the taste won't be that good.

In the past, the Su family was a little poor and couldn't afford so many things. At most, they would go fishing in the river, dig some wild vegetables, make some vegetable balls, and fry a lot of mixed noodles mixed with a little white flour. Wild vegetable meatballs, and then add the burnt leaves and burnt shreds made above, this year is considered a sweet one.

But this year it was different. There were many people in the family and they needed a lot of things. The things grown by the Su family were not enough, so they bought some from the villagers and some food from outside.

Then the family started to get busy, but most of the work was done by the cooks.

According to what they said...

"The master's house is not busy, so the servants are resting nearby, drinking tea and chatting."

"The old lady can direct them from the sidelines."

Even Su Mingzhi and others said that the cooking made by the cooks was delicious, and they could take some with them when visiting relatives during the Chinese New Year to sweeten the food for their uncle's children.

Mother Su finally gave up and didn't do it herself.

Instead, he was directing what needed to be done.

In addition to these common things, we also fried some things from the sea, such as hairtail, which the Su family had never done before.

Of course, there are also some seafood, which I plan to eat and cook during the Chinese New Year.

An Ning brought back some carrots, added the white radish that was already there, and made a vegetable ball together, not to mention it tasted pretty good.

There were also tofu and other things that were fried.

When other people saw the Su family frying tofu, they asked how they made it.

The Su family didn't hide it, they told the truth, so as the Chinese New Year approaches, there are more people buying tofu, hoping to be full of blessings!

After passing the oil, the next step is to steam the steamed buns. There are too many people in their family, and the steamed buns will last until at least the fifth and seventh day of the lunar month when they are making new ones.

In the past, I would wait until the end of the New Year.

In the past, the Su family was poor, so most of the steamed buns were made from grains, and they didn't dare to make fine flour.

This year, life is getting better, and I plan to make some white flour. I will be so happy eating these thin steamed buns.

In the past, the steamed buns steamed by the Su family were called steamed buns to be precise. Those stuffed with meat, vegetables, and red bean paste were all called steamed buns.

The Su family didn't have meat in the past. The family was poor and couldn't afford so much meat. Su's mother used the excuse that she didn't like meat and didn't cook it. She only cooked some dishes and bean paste fillings.

The cooks were already busy the night before, and all the beans they bought were put online. The beans had been soaked for a long time, including red beans, adzuki beans, black beans, etc., as well as peanuts, dates, and An Ning specially brought them from the warehouse. Mix some of the sweet potato that comes out, put it into the pot and cook it together. As it simmers, the aroma will slowly come out.

That night, the cooks took turns and looked at the bean paste in the pot, which lasted all night.

Make all the bean paste out early in the morning, sacrifice it to Grandpa Heaven and Grandpa Kitchen God, and then leave it alone.

When making the bean paste, several other cooks mixed the noodles. There were many people in the family and there were many cooks. This took up several pots.

In the past, when the weather was cold and there were not so many heating equipment at home, I would knead the dough the day before, cover it with a quilt, and let it warm up slowly.

Then check the situation the next day. If it's good, you can use it directly. If it's not good yet, it will start to burn.

Boil water in the pot. The water should not be too hot. Place the basin on top of the water and warm it with half-hot but not hot water. This will help the rice cook faster.

But it’s hard to control the heat. If you don’t put your mind to it, the noodles at the bottom of the basin won’t be usable.

It's not that you can't eat it, it's just that it's already boiled, so you can eat it, but you can't use it to make steamed buns.

Now there is a kang at home. When the fire is lit, the kang will be warm. The kitchen starts to get busy early in the morning.

He put the noodles that he had made up with before dawn under the quilt, lit the fire bed, let him warm, and slowly started to sleep.

This makes it much faster.

I still make a lot of steamed buns. I have some mutton and pork at home, most of which are used to make pork steamed buns. The remaining part is made of mutton, but not many are made. Mainly because An Ning wants to eat mutton and carrot stuffing. , but there are not many carrots, so we can only do less.

There are also some buns stuffed with cabbage, eggplant stuffing, leek stuffing and other plain stuffings, and there are also a lot of them.

With the addition of boiled red bean paste filling, this series of things is quite a lot.

All the big pots in the house were used. Those who didn't want to make steamed buns had to light the fire. Even the masters and girls couldn't rest.

If you don't know how to make handbags, go and roll the leather. If you don't know how to roll the leather, go make a fire. In short, there can be no rest.

An Ning knew how to make steamed buns before, and they looked decent when wrapped, and they looked nice, arranged in circles, and were round and beautiful.

This busy day passed by.

At noon, when it was not too busy, the cooks left the task of watching the fire to the apprentices, and then went to the princess's mansion. It was already busy here, and all the available stoves were used. Thinking of going faster.

There are really too many people and it’s really busy.

But there was always a meal at noon, so the cooks went to the princess's mansion, prepared the dishes and brought them over.

Even if you are busy, you cannot let your master go hungry!