Today's dinner, the whole family is very satisfied.

Each dish looks plain, but when you eat it, the delicious taste is as if you have eaten the whole spring in your stomach.

In the past, we ate wild vegetables to satisfy our stomachs, but now we eat wild vegetables to try them.

This kind of freshness fascinated the whole family, and Chen Guifang even asked the old lady vigorously if she would go digging wild vegetables tomorrow, and if she went, she would go out with her.

For those who sit in the office for a long time, the thought of the outdoor scenery in the Yellow River beach will unconsciously fascinate them.

It's just a pity that the weather forecast says that there will be light rain tomorrow, so Chen Guifang's trip to dig wild vegetables will be suspended.

"It's okay, we can't wait for the rain to go again, our family will definitely be able to dig more and better wild vegetables." ”

The old lady was in such high spirits that she didn't care at all about the soreness caused by digging wild vegetables today, and if it weren't for the rain tomorrow, she would even want to dig again.

Xu Zhuo looked at the reactions of several people in the family and sighed softly.

Digging wild vegetables is really addictive, no wonder all the parks in the city are overcrowded at this time, and even the forest park, there are several times more tourists than usual.

They all go to wild vegetables.

The next day, it was drizzling and the air was much fresher.

At ten o'clock, Xu Zhuo finished his work, came to the cold storage with a kitchen knife, cut a piece of pork belly from the pork delivered this morning, and prepared to chop the filling.

I wanted to eat camellia dumplings today, and the old man originally wanted to chop the filling, but he was rejected by Xu Zhuo.

This kind of manual labor is better for young people.

And Xu Zhuo also wanted to take this opportunity to try the level of cutting meat. Yes, today's meat filling, Xu Zhuo didn't plan to chop, but prepared to cut it.

The crab roe lion's head in Huaiyang cuisine is also called sunflower meat, and the meat filling used is not chopped with a knife, and it is all cut out by the chef.

Today, Xu Zhuo also plans to use this to prepare the meat filling at that time to see how it tastes.

Cutting the meat filling is not just a casual cut of the meat, which is more demanding than chopping meat.

For example, the size should be even, and all the meat should be cut into cubes the size of pomegranate seeds, and the grains should be clear and clear.

And it's not enough to cut it alone, it has to go through a long time of beating, until these meat fillings are glued up, and the meat fillings are done.

Xu Zhuo cut the meat, then put some salt in the meat filling, and beat it in a basin for about 20 minutes before the meat filling was made.

Compared with the minced meat, the cut meat is greatly improved in terms of texture and taste.

Xu Zhuo put the minced meat in a larger disposable lunch box, called Yu Keke upstairs down, and the two drove straight to the old lady's house with the minced meat.

Before leaving, Xu Zhuo naturally didn't forget to bring a pack of dried fish to the bear, so as to save the goods from being stopped at the door and not allowed to enter.

After arriving at the old lady's house, Chen Guifang and Xu Wenhai were already here.

What are you really doing, the first place in eating.

Every time there is something delicious, these two bites will appear on time.

Xu Zhuo originally wanted to complain about two sentences, but thinking about Comrade Xu Wenhai's misery, he couldn't bear it.

If you complain about Chen Guifang alone, it will be Xu Wenhai who will be angry in the end, so forget it.

And Xu Wenhai was not idle here, not only reconciled the noodles to be used for making dumplings, but even made a few side dishes with dumplings.

For example, ginger lotus root, ginger egg ale, red oil ear shreds, cold kelp shreds, laba garlic and other side dishes, these dishes are relatively refreshing and suitable for eating with dumplings.

Xu Zhuo poured the meat filling into the basin, and the old man immediately began to start seasoning.

Put minced green onion and ginger, pepper, pepper, dark soy sauce and cooking wine in the meat filling in turn, and then put a drop of sugar for fresh food, stir well and set aside to marinate to taste.

Taking advantage of this time, the old man washed the shepherd's cabbage again yesterday, chopped it after controlling the water, and stirred it with the meat filling.

Then, the whole family started to make dumplings together.

The woman at home is petting the cat in the living room, while making a video call with Yu Keke's grandmother, chatting about digging wild vegetables.

After the dumplings were wrapped, Xu Wenhai cooked the dumplings in the kitchen, Xu Zhuo served the dishes to the restaurant, and the old man began to prepare the dipping sauce.

In the field of Chinese food, the dipping sauce of dumplings is really varied and diverse.

The most common is vinegar or chili oil, and some light soy sauce or sesame oil will be added to the more complex ones.

If you want to be professional, then pay attention to it.

For example, the dipping sauce that the old man is making now is quite complicated.

Two spoons of garlic, one spoonful of minced ginger, one spoonful of sesame oil, four spoons of light soy sauce, four spoons of balsamic vinegar, one spoonful of oyster sauce, half a spoon of sugar, and then add an appropriate amount of millet pepper rings, stir well, and the dipping sauce is ready.

This dipping sauce is not only suitable for eating dumplings, but also for eating boiled shrimp, crabs, xiao long bao, boiled pork, etc., which can be said to be an all-purpose dipping sauce. ”

The old man proudly divided the prepared dipping sauce into one dish after another, one for each person, and if it is not spicy, you can also put some millet pepper rings or chili oil, which tastes just as good.

Dumplings three roll out of the pot and start the meal!

The spring rain outside was dripping, and the dumplings in the house were fragrant.

Xu Zhuo took the dumplings and dipped them in the dipping sauce, put them in his mouth and chewed gently, the dipping sauce was sour and spicy and refreshing, the dumpling skin was full of strength, and the meat filling inside was even more delicious and delicious.

It stands to reason that the umami of wild vegetables and the aroma of meat do not match, because one is simple and the other is greasy, but the mixture of shepherd's cabbage and pork is particularly suitable.

The aroma of the pork is mixed with the deliciousness of the shepherd's cabbage, which neutralizes the oiliness of the pork, and the pork grains are distinct, so it really has a unique flavor to eat.

If you take another bite of laba garlic at this time, it will really be incurable.

I can't describe it as delicious, but I feel that the whole person is light, as if I have received a great gift.

This......

Maybe it's the charm of food.

Xu Zhuo ate dumplings, sandwiched one or two chopsticks and side dishes from time to time, and then took a sip of the old man's treasured liquor from a wine glass, and felt that his life was quite complete.

The spring rain outside is getting heavier and heavier, which makes the old lady very happy: "Once this rain passes, there will be more and more wild vegetables outside, as long as you like to eat, I will dig them for you." ”

Yu Keke thought while eating dumplings: "After spring comes, it's time to float catkins outside, it's so annoying." ”

When the old lady heard this, she smiled and said to the girl, "Do you think the catkins are annoying? Then let's eat them later, so that we won't bother our family Coco." ”

Yu Keke was stunned: "Can you eat catkins?"

"You can eat it, but it's not catkins, it's willow ears, which are the spikes that the willow leaves have just grown, and they can be mixed cold or dried to make tea and drink, and the taste is very good." ”

After the old man gave Coco an explanation, he took the wine glass and drank it all.

"When I was young, there was a shortage of supplies, not to mention willow ears at that time, even willow leaves rushed to eat. Today's young people don't even know that willow ears can still be eaten, and life is really getting better and better. ”

After finishing speaking, after sighing, the old man said to Yu Keke and Xu Zhuo: "When the willow ears grow this year, I will make some for the two of you, so that you can also remember the bittersweet ones." ”

Originally, Xu Zhuo still had some expectations, but the old man's bittersweet memories made him nervous.

Is it delicious or not?

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Today's 520 happens to be my lunar birthday, and I always feel that I should break off to celebrate, but thinking about the money owed in the credit card, I instantly calmed down.

It's still two shifts today, because the waist hasn't rested yet, and I've changed back to the mobile phone and lying on the bed.

Finally, I wish you all a happy 520! By the way, book the room in advance, so as not to have no vacant rooms at night.