"No, it's easy to get moldy without sun exposure, or pickle sauerkraut, I just saved more cabbage and cauliflower a while ago, and pickled them together. ”

Lin Shufang has the skill of pickling sauerkraut, especially the root stems of cauliflower and cabbage, which are sour and crispy, and very good for rice.

As soon as he heard about pickles, Huang Yixi immediately spoke with relish.

The mother and daughter divided the labor, one to wash and disinfect the tools needed.

One will first wash and dry the cabbage, then peel the roots of the cauliflower and cabbage, cut off the aging parts, cut them into pieces, and then tear the dried cabbage into small pieces at will.

The pickled cabbage tools are still in the old house, they are not dirty, and she covers them with plastic sheeting and puts them in the cupboard after each use.

When Lin Shufang took it, she washed it out first, and now there is a small pool in the front and back of the courtyard, which is very convenient for flushing.

After washing, she boiled a large pot of boiling water and scalded it carefully, before putting the torn cabbage into the big wooden basin, taking out the big bag of coarse salt brought back from her hometown and rubbing it a few times, leaving it for a while, the mother and daughter took advantage of this time to go to the kitchen to make dinner.

The barbecue dinner I ate in my hometown yesterday was really delicious, Huang Yixi didn't have the same good skills as the third uncle, but the red stewed mutton can still be made, this kind of rainy weather, eating some warm food with grandpa's self-brewed medicinal wine is also a kind of enjoyment.

Huang Zhixin loves to drink, knowing that his granddaughter also likes to drink a little wine, so he tried his best to ask for a wine-making recipe, every year to brew a large vat of grain wine, after steaming into a high degree of wine, and then the Tianshan Snow Lotus, deer antler, wild ginseng soaking, but also put some rock sugar, soaked for two years before opening, every year to send a vat to Baishui Prefecture, spring rainy weather, Lin Shufang often joint soreness, mother and daughter at night when they have a drink by the way.

"What are you doing here?" Mother Lin also came out, and when she saw her daughter's dazzling knife technique, she shook her head: "Mutton, why do you want to eat this?"

In the past two days, there have been big fish and meat in her hometown, and she still wants to eat something light.

"If you don't eat it, you put it in the fridge and it's a waste. ”

When Lin Shufang was on his birthday, Huang Yixi bought a whole mutton to worship Tiangong, and when he came back, he brought a leg, Huang Yixi's favorite thing was not the leg of mutton, but the skin of the stomach.

"Poof!" Lin Shufang laughed out loud and patted Huang Yixi: "Put it in your stomach and it won't be wasted." ”

"Of course. ”

Huang Yixi's enthusiasm for eating has never changed, "Have you ever heard that you would rather eat to death than be a starving ghost?" You said that at the end of life, what is the use of having money? Who to show if you dress beautifully? Lying on the hospital bed, don't your relatives ask you to eat whatever you want, and it would be good to eat more." ”

Every year at the sacrifice, Lin Shufang looked at the table full of delicacies and sighed like this, Huang Yixi has long been used to hearing it.

Lin Shufang's mother, who said it, also became sentimental, and her eyes were silently red.

"Now that our family is rich, there is no shortage of food, Mom, you can buy whatever you want to eat in the future. Huang Yixi poured the sliced mutton into the basin, poured the prepared sauce into it, stirred it evenly, and marinated it: "As long as you like to eat, I will do it, we will eat enough!"

Lin Shufang wiped her eyes, "It's what you want to eat, it's your grandmother who has treated you badly since you were a child, causing you to be so obsessed with food." ”

"It's a blessing to be able to eat. Huang Yixi doesn't think it's a bad thing to want to eat at all, saying that if you eat a woman and go with others, it's a fault of character and lack of money, it has nothing to do with whether you eat heavy or not, and women who wear and play again will also go with people.

When Shang Luoyu came out, Huang Yixi was deprived of his job in the kitchen, and was invited out by someone with Lin Shufang in a tactful manner, and the kitchen door was closed in front of them.

"What do you mean?" Huang Yixi's face stiffened: "Is this despising my cooking skills?"

"If someone serves you food, you can steal the fun!"

Lin Shufang unceremoniously twisted her daughter: "Xiaoyu can go to the kitchen for you, this is your blessing! Look at you, after so many years, you will only cook instant noodles! If I am not at home for a few days, if I want you to live, I have to hang a cake around your neck!"

Huang Yixi was depressed, when did she get so bad, although she was not at the chef level, but it was a matter of half a day to clean up one or two tables.

The tiger fell in Pingyang and was bullied by dogs.

To say that Shang Luoyu's original cooking skills are not very good, since Shang Luoyu entered Huang Yixi's house, he helped Lin Shufang cook as long as he was free, and after returning to his hometown, he learned some cooking skills from the third uncle and others.

After being kicked out of the kitchen, the mother and daughter were not idle, squeezing out the bitter water from the pickled cabbage, putting it in a large glass jar, and then cutting the chili pepper into small pieces and adding it to the cabbage, adding an appropriate amount of white vinegar and rock sugar.

After discovering that Shang Luoyu was sweet, both of them unconsciously added more rock sugar, controlled the amount of vinegar, and finally put a few peeled one-headed garlic, and added a little white wine before sealing.

Lin Shufang is a good hand at pickling sauerkraut, some people want to try the taste after pickling for a day, add a few times, she never needs it, she can get it at one time, the jar that has not been opened is shaken several times a day, if you are in a hurry to eat, you can eat it in four or five days in winter, and you can eat it after three days in this season.

People who have come over from that time are used to having a plate of sauerkraut on the table, Lin Shufang is no exception, when it is greasy, he always has to chew a few bites, Shang Luoyu didn't eat it before, but now he is used to it.

After packing up these tools, the sun finally withdrew the last rays of light, as if agreed, Shang Luoyu opened the kitchen door, "Mom, Yixi, it's time to eat." ”

In addition to the red stewed mutton for dinner, there are also boiled nine-section shrimp, fried small rape, seaweed egg soup, and after eating a small half bowl of rice, Huang Yixi began to drink, Lin Shufang now insists on drinking a small half cup every night, the three of them do not have the habit of eating without speaking, and the atmosphere on the table is very warm.

Huang's braised mutton is different from other people's, but it doesn't smell fishy, and the method is very simple.

Put camellia oil in the hot pot, fry the old ginger slices, then put the mutton in the water and stir-fry, add the washed astragalus, put in the tofu and soy sauce, add the beer and roll away, move it into the golden steel pot and simmer for two hours, and then put a few cloves of garlic and coriander after the pot is done.

Shang Luoyu can make two bowls of rice for this dish, and he has to prevent himself from biting his cheeks.

He sometimes can't figure it out, the Huang family's dishes are very ordinary, there are few condiments, and the family doesn't even buy MSG, why does he eat every time he doesn't want to move, and then he can only run on the treadmill for half an hour more?

After swallowing the last bite of rice and drinking another half bowl of soup, Shang Luoyu put down the spoon and said to Lin Shufang, "Mom, I have a business trip tomorrow, and I may go for two or three days." ”