When the little guy threw the last naughty prawn into his mother's basin, the door of the house opened, and Ding Zheng's rough laughter entered the kitchen. Pen ~ fun ~ pavilion www.biquge.info

"Daddy, Daddy, Daddy! I love Daddy, Daddy is back! Cook the prawns today, it's the prawns I raised!" Xiao Ding An's mouth was like a machine gun installed, and his flexible body pounced on Ding Zheng and shouted happily.

"My son is awesome!" Ding Zheng threw down the handful in his hand and lifted his son up, supported him to sit on his shoulder, and said with a hearty laugh, "There are green shrimp to eat again! How did the perch that Dad got back last time go?"

"Sea bass loves braised gravy the most," Xiao Ding An widened his eyes, exaggerated gesture with his little arm, and said, "After eating my braised gravy, the sea bass is bigger! Mom said, it will definitely be eaten soon!"

The little guy sat firmly on his father's shoulder, holding Ding Zheng's head, and said happily.

Ding Zheng's wife, Jiang Xiaolan, had already cleaned up the green shrimp at this time, put them in a pot and simmered, and in less than five minutes, the rich smell of fresh shrimp filled the house from the pot, hooking the little gluttonous Ding An's face was full of salivation, sitting on Ding Zheng's shoulder and twisting around, drooling.

"Wife, I brought some eggplant, cucumber, okra and greens from the base. "Located in the pitcher plant planting base in the Danube Mountains, the land area is very large, and there is nothing to do on weekdays, Ding Zheng and they have opened up a few vegetable gardens and planted all kinds of vegetable seeds provided by the forest.

Although the form is similar to ordinary vegetables, the taste and texture far exceed that of ordinary vegetables, and the flavor is different. The fruits and vegetables grown indoors at home have a fragrant fragrance because they don't get much sunlight on weekdays, but the taste is much worse than that of this outdoor variety.

When Ding Zheng comes home every week, he will pick a large bag of various vegetables for his wife and children, as well as shelf-stable melons, which is enough for their mother and son to eat for a week.

This kind of vegetable variety, even the carnivorous baby Ding An, who has never been interested in vegetables, can eat it with relish, so that Jiang Xiaolan has less to worry about at the dinner table.

The father and son smelled the fresh fragrance of the green shrimp and said that they had built blocks in the living room for half an hour, and Jiang Xiaolan had already prepared the meal and called them to eat.

"Wash your hands and eat, Xiao An go get the dishes and chopsticks! Ding Zheng brings out the bone broth. ”

"Great!"

"Oh oh oh, yes yes, eat!" smelled the food, the six-year-old baby couldn't hold it anymore and rushed into the bathroom with a smoke.

At the dinner table, Xiao Ding An took chopsticks and sandwiched a red green shrimp for Ding Zheng.

This green shrimp is not very large, and it is about the same as ordinary medium-sized shrimp in the market, about more than 30 per catty.

The green shrimp farmed in this ecological water bubble have one characteristic, that is, they are very clean.

Whether it's the shrimp head or the shrimp line, you can't see the dirt. Not to mention the unknown potions that the vendors put in to ensure freshness.

When Jiang Xiaolan first ate the home-farmed green shrimp in this water bubble, she habitually washed it seven or eight times as if she bought it in the market. However, when she washed it for the third time, she found that the water in which the shrimp was washed was clear and transparent, and it was rarely dirty.

She always thought it was strange that there were so many fish and shrimp living in a water bubble, and there was no need to change the water, so what should be done with the feces?

Or like to squat by the bubble to observe the son, tell her the answer.

The poop of those aquatic animals, as soon as it is discharged into the water, will disappear without a trace in more than ten minutes, as if it has been decomposed.

The little guy is guessing that these fish and shrimp poop must have been absorbed by this bubble plant, so it will grow bigger and bigger, and the number of bubbles will increase.

The plausible botanical knowledge that the little guy learned from the kindergarten teacher was really crooked.

The bubble plant itself is a plant variety endemic to a planet in another world.

The ecological water bubble varieties that Lin Zeng exchanged from the system are native varieties that have not been refined and processed by breeders, so its nutrient supply, unlike the plants refined by breeders, has its own nutrient channels and obtains nutrients from different spaces, but absorbs the excrement of animals in the bubbles, as well as a part of food residues, as a source of growth nutrients.

Lin Zeng also tried refining bubble plants.

Unfortunately, it didn't work out.

Its refining difficulty is even higher than that of arbor plants.

Ding Zheng and Jiang Xiaolan didn't eat a few of the red shrimp on this plate. Most of them were shelled and put in the son's bowl.

The shrimp were from the water to the table in less than half an hour, and the freshness was only comparable to that of freshly cooked seafood on those fishing boats.

Jiang Xiaolan boiled the shrimp, simply boiled, and shook some fine salt when it came out of the pot, which retained the freshness of the shrimp meat to the greatest extent. This way of eating is also the most test of food quality. For ordinary shrimp, boiled shrimp, green onions, ginger, Shao wine or grass fruits need to be added to the water in advance to avoid the fishy smell affecting the taste.

But this plate of shrimp cultured by family bubbles, Jiang Xiaolan simply boiled it in white water, and there was no grass smell at all. Crispy and delicious, the meat is slightly springy, and the umami has a refreshing sweetness, which is delicious.

When choosing vegetables on weekdays, the unwanted leaves, vegetable stalks, and melon skins are all crushed by Jiang Xiaolan to feed the fish, shrimp and crabs in the ecological water bubbles. These vegetables, which come from a special variety of Lin Zeng, also affect the meat quality of bubble fish, shrimp and crabs. Therefore, it tastes better than feeding with ordinary food scraps.

Anyway, since eating the green shrimp in the ecological water bubbles, Ding An, this kid, no longer eats the artificially farmed shrimp bought in the market. Even the naturally caught shrimp are picky.

"Mom, I think shrimp grow the fastest, let's take all the bubbles to raise shrimp next time!" Ding An ate two large bowls of dry rice with fresh shrimp, and even his favorite braised pork was left aside, and he didn't move his chopsticks. He finished the last bite of shrimp meat, kept sucking his fingers, looked at the empty plate, and couldn't help but say.

A plate of fresh shrimp, Ding Zheng and Jiang Xiaolan each picked up two or three, and the rest went into the little guy's stomach.

"You're not eating big crabs anymore?"

Although Ding Zheng also thinks that this shrimp is rare and delicious, his beloved parents have strong restraint. He looked at his son's greedy appearance and asked with a smile.

"Huh?" At this time, Ding An fell into the innocent entanglement of children, should he eat big crabs or shrimp?

What a trouble!

The happiness and troubles of the little boy Ding Zheng will constantly haunt him every time he puts shrimp fry and fish fry.

Jiang Hua, who is far away in Qinghe City, is driving his own big pickup truck, taking a few freshly picked green shrimp water bubbles to the wine valley. In addition to bringing some daily necessities to her mother-in-law, she also had to bring the newly brewed lychee wine from the liquor valley back to the farm.

Sandao Mother-in-law, who lives alone in the valley, carries a bamboo basket on her back and leads a wild monkey walking outside the road, and said to Jiang Hua with an unhappy face: "Little glutton, the object of your family is really too lazy, the brewed fruit wine, barrels and barrels are piled up in the warehouse, no one cares about it, and it is not used to sell it for money, it is really uncontrollable and unreliable." ”

No wonder the mother-in-law of the three knives can't get used to it. She settled in the wine valley a year later, and after living for more than half a year, the fruit wine brewed in the valley accumulated more and more, but she did not know how to deal with it. The warehouses where the barrels are hoarded are overflowing with the aroma of wine. A while ago, a little monkey was naughty, ran to the warehouse to play, and after a while, he was dizzy and swaying, and it took him more than half a day to recover.

Therefore, the mother-in-law of Sandao, who has always been nosy, finally couldn't help but remind Jiang Hua.