The ancient daily life of a farmer's daughter-in-law

Chapter 116

Most of the people in this episode are folks from all over the world, and there are many old acquaintances who have relatives and old acquaintances.Now that the little girl was howling at the top of her throat, didn't she attract a group of people to watch?Even the aunt of the little girl from the same village met, and began to spread the story of Xiao Zhang just now.

There are a lot of people talking, and there will be everything to say.In the end, Xiao Zhang couldn't make a reason, and was pointed at in front of his face, and his eyes turned red instantly.But when she wanted to tell the difference, how could she see the Li Qingnuan and his wife who were talking just now!

After the market was over, many people spread rumors about Mrs. Zhang bullying her second husband's niece.Regardless of whether it is seen or not, they are all chasing after the wind.The so-called three people become a tiger, it is not yet the Chinese New Year, and Xiao Zhang was driven back to her mother's house.

Of course, none of this had anything to do with Li Qingnuan.Now she is full of thoughts on how to make spicy and delicious spicy duck intestines and spicy lotus root slices.Li Qingnuan couldn't help salivating when he thought of the spicy, spicy and crispy food.

Li Qingnuan may not be good at other things, but she will never forget the recipe of spicy duck neck no matter how long she travels.At the beginning, she loved this kind of fragrant and spicy snacks, and she had to buy a lot every time she got off work. Later, various food safety issues were exposed on TV, which made her feel a little panicked.In the end, in order to satisfy her gluttony, she had no choice but to look up various so-called secret recipes on the Internet. After various experiments of her own and a group of staff from the foodie sister group, she finally came up with special meat and stewed dishes with sweet and spicy and spicy flavors.

The job of washing duck intestines and duck hearts was naturally taken over by Tian Tieshi. After all, in the winter, even if you wash these things with warm water, they will inevitably be cracked by the wind.

Li Qingnuan picked up two small benches, and the two of them sat in the kitchen, chatting and working.

Under the command of his wife, Tian Tieshi scrubbed the duck intestines inside and out with cheap coarse salt.Because this thing was still dirty when it was first bought, Tian Tieshi deliberately went to the edge of the river outside to clean up the yellow and black things inside.It's also fortunate that I dealt with it vigilantly first, otherwise I would definitely confuse my wife right now.Thinking of this, Tian Tieshi's heart began to feel complacent, and he almost wagged his tail to ask for credit.

Knowing that his daughter-in-law wanted to cook for herself, Tian Tieshi cleaned up very carefully. He didn't wash the contents of the basin with clean water until all the duck intestine juice was wiped dry.

After his man cleaned up the drained duck intestines and duck hearts, Li Qingnuan put the freshly chopped ginger and scallions into the basin, and then grabbed some salt and put them in.After stirring a few times, Tian Tieshi was asked to go to the house to get some white wine and pour some into it.

During this time of marinating, the two reheated some leftovers from the morning to eat.After tidying up, Li Qingnuan twisted the dried chili that he just bought today into sections, and added star anise, cinnamon bark, dill (cumin), grass cardamom, chicken tongue fragrance, peppercorns, and bay leaves for cooking. Soak the spices in clear water and wait for a while to drain.

Humming a little tune, Li Qingnuan happily lit the small stove, then poured the danqu rice used to color the cured meat in the Chinese New Year into the pot and boiled it.Speaking of it, Danqu is a good thing, because there is no soy sauce and light soy sauce in this place, and people often put Danqu rice in pickles.

To put it bluntly, this thing is edible dyeing agent. It is to pour the round-grained rice wrapped with a bamboo mat into a deep red pit, and then crush a big stone or other heavy hijab to ferment, and the japonica rice will turn red.In another three or a few years, all rice will turn red from the inside to the outside, and this will become a coloring agent equivalent to soy sauce.

Seeing that the clear water in the pot turned red, Li Qingnuan quickly leaned over to pour out the soup inside.Then, just after marinating with the torch in the mud stove, I soaked the water with rinsed duck intestines and other things.

Everything is ready, and then it's time to make the highlight of the spicy duck neck - spicy marinade.

As soon as the frying pan was heated up, she added some lard, and then put in the chili slices, shredded ginger, and scallion knots prepared earlier and stir-fried for a while. When the spicy smell came out, she poured the danqu rice water Go in, put some fine salt and boil.

Seeing the hot and fragrant soup boiling in the pot, Li Qingnuan took out the big firewood that was still burning in the stove, leaving only some small branches inside to warm the pot warmly.

Seeing that his daughter-in-law was in a good mood, Tian Tieshi also helped her wash the pots and bowls.Seeing that her work has stopped at this moment, she hurriedly asked if she was tired, or if she felt uncomfortable.

After poking the man's head, Li Qingnuan yawned, and dragged Tian Tieshi, who was still asking questions, into the room to take a nap.In spring, summer, autumn and winter, no matter when you go to bed, it is a big deal.

As for the idea that spicy duck neck and stewed vegetables can make you rich, Li Qingnuan hasn't thought about it yet.Because she knows that the restaurants and courtyards in the town have their own special dishes, and they have their own chefs.If you want to borrow someone else's place to sell your own food, it's like grabbing land.Even if there is an occasional opportunity to sell this snack or appetizer, it will inevitably be imitated by other family members.Just like the sour jujube snacks that I made at the beginning, many pastry shops now have similar snacks.

(End of this chapter)