In order to take revenge on Qin Lang, Wang Yong really made a large table of vegetarian dishes, and there was not a single dish with meat.

Scrambled eggs with tomatoes, hot and sour bean sprouts, shredded potatoes with sour and hot potatoes, stir-fried bok choy, and a kelp soup. There was not even a little bit of meat, originally he thought that Qin Lang must be smoked by his angry head, but it turned out to prove an old saying: Ginger is still old and spicy!

"Oops! On the way I came, I also told you Wang Xing, I am tired of eating big fish and meat every day these days, and I am talking about where to eat some home-cooked dishes! Or you kid understands your uncle and my thoughts! ”

After speaking, regardless of Wang Yong, who was standing on the side in a daze, he picked up the chopsticks and greeted Wang Yong's mother and younger brother for dinner, as if this was at his house.

What's even more excessive is that this person is still eating with relish, while constantly praising Wang Yong's good craftsmanship, and saying that he will come to eat tomorrow if he has nothing to do.

Wang Yong was stunned for three or five minutes, and when he came to his senses and saw that he was no longer on the table, it was estimated that these people could really sweep away all the dishes without leaving any left, so he hurriedly rushed up with his teeth and claws to snatch the plate of scrambled eggs with tomatoes and a little bottom.

There were no dishes left except for the cabbage, all of which were eaten by these people, and even the soup was eaten alive by Wang Xing. Tian Xiuhua felt that there were too few dishes, and the hospitality was not good, so she wanted to hurry up and cook two more dishes.

"No need auntie, I'm full!"

"Are you really full? You're not welcome at your aunt's house? ”

"I'm full, I'm full!"

After eating and drinking, Qin Lang didn't stay long, drank a cup of tea and got in the car and went back to the county with Wang Xing. After all, the size of the family is also the deputy county magistrate, and he is also the kind with real power, so there are many things.

Although Qin Lang is only the deputy county magistrate, he has recently added two words in front of him - executive affairs. Because of these two words, he is one level higher than the ordinary deputy county magistrate and has become a member of the standing committee of the county party committee.

He is in charge of government supervision, finance, taxation, supervision, auditing, land, transportation, finance, establishment, county government letters and visits, procurement, etc.

So many departments in charge of the work are still key departments, especially finance, finance, and establishment, this is the power in hand! Usually, as long as he is in the office, he can't stop coming over one after another to ask for instructions on the guys who report the relationship.

In the entire Longcheng County, except for Wang Yong, who was not afraid of him, even the county magistrate and secretary of the county were all obedient to him. Although there is a reason for the faint deep background behind him, but more importantly, his own ability is indeed much stronger than these guys in the county.

Therefore, it didn't take long for this cross-river raptor to quickly subdue a group of ground snakes. Especially after a few incidents, his family vaguely knew that Deputy County Magistrate Qin had a big background, and he would come down to gild, and it would definitely take long for him to rise. In that case, who is well fed and will make trouble with him?

After eating and sending Uncle Qin away, Wang Yong stood up on the kang for a while, suddenly remembered something, got up in a hurry, and ran out of the house with thick cotton shoes.

"What are you doing? There is no steady energy at all in the hurry! Hurry up and tie the mouth, it's windy outside, don't freeze! Tian Xiuhua shouted anxiously, the eldest son loves to catch a cold, and running out without buttoning his clothes on such a cold day is not nonsense?

"I'm going to remove the garlic from the greenhouse and make sweet garlic."

"Sweet garlic?"

Hearing Wang Yong say this, Tian Xiuhua also remembered that he had heard him mention it when he was eating hot pot with his Uncle Zhang (Zhang Chunxiang, farm technician) a few days ago, saying that it was authentic to eat hot pot with sweet garlic.

Thinking of this, she also became interested. I've just heard how delicious sweet garlic is, but I don't know how to make this thing, it seems that the eldest son can make it?

Tian Xiuhua hurriedly got off the kang and put on her shoes and chased out, wanting to see what this sweet garlic was going to do, how could Lao Zhang, a person from the city, be so greedy when he talked about it?

Speaking of which, sweet garlic is a famous flavor of the northern Han people, especially traditional pickled food.

Garlic is originally a spicy food, and it is easy to get angry if you eat too much. However, after soaking in sugar and white vinegar, not only does the spicy taste become much less, but the pungent nature of the ingredients is also much lighter. Therefore, people who are deficient in yin and fire can also eat some sugar garlic.

Especially when eating greasy meat dishes, eating a little sweet garlic can not only effectively relieve oiliness, but also promote the digestion and absorption of food, which can be described as a lot of benefits.

Moreover, garlic can also protect the liver, induce the activity of stem cell detoxification enzymes, and block the synthesis of nitrite amine carcinogens, thereby playing a role in preventing cancer.

In addition, it has been proven that the antioxidant activity of garlic is better than that of ginseng, so regular consumption has the effect of delaying aging. People who are regularly exposed to lead or have signs of lead poisoning can effectively prevent lead poisoning.

When she entered the greenhouse, Wang Yong had already pulled garlic one by one, and had pulled out more than a dozen of them. I got up early this morning and watered it once, and the ground was getting wet, so it didn't take much effort to pull it up.

The garlic has been planted for a long time, and now the leaves of the garlic seedlings are a little yellow. The garlic sprouts in the garlic sprouts had already been eaten by the greedy Wang Yong and the fried meat. In addition, I usually pull a few trees to stir-fry and eat, and now there is not a lot of garlic left, and I can probably account for half of it!

The old garlic sprouts are no longer crisp and easy to fold when they are fresh, and the garlic sprouts have been removed, so they have become surprisingly tough. The soil in the vegetable bed is moist, so it is not difficult to pull it up, and the garlic sprouts are exposed to the air with a purple-skinned garlic head at the slightest mention.

There wasn't much left of the garlic, and the soil was moist, so it didn't take much effort, so the two of them worked together, and it didn't take ten minutes to pull them all out.

"We have to cut off the garlic stalk on this first, and the outermost layers of the garlic have to be dialed, just leave one or two layers, and then we can pickle the sugar garlic."

Tian Xiuhua nodded, got up and went back to the house to get a kitchen knife, cut off the garlic seedlings with his hands and feet, and then piled the garlic together and handed it to Wang Yong to peel the garlic.

Because this garlic is planted in a greenhouse and the light is insufficient, the fertility is not enough, and it is not big, and it is almost smaller than the one planted in the normal season. The largest diameter is only about two or three centimeters, some small ones are not yet mature, and they are not much thicker than the fingers, and some of them are late in development and have not yet grown, just like soybean grains.

The mother and son sat on the vegetable ridge in the greenhouse, chatting and working at the same time, and there were more than 100 heads of garlic, but it didn't take much time to peel off all the skins, leaving only the innermost layer or two layers of fresh skin.

"Okay, let's get some salt water and soak it first, and wait until tomorrow morning to get out and control the dry water before making the next step." After speaking, Wang Yong picked up a pot full of white and chubby new garlic and led out of the greenhouse.

When I got to the hall, I scooped several scoops of water from the water tank until I didn't have all the garlic in the basin. Then I found a salt shaker, scooped a spoonful with the soup spoon I ate and put it in the water, and then placed a cage drawer on top of the basin that was slightly smaller than the mouth of the basin, and pressed a cleaned stone on top of the cage drawer, so that all the garlic could be completely soaked in the light salt water.

After breakfast early the next morning, Wang Yong skipped school again and led his mother to take out the garlic soaked yesterday and drain it head-down.

In addition to the bactericidal effect, the most important thing in this step is to remove some of the spicy taste of garlic, so that the pickled sugar garlic tastes better and is not so spicy.

After the water is almost drained, the garlic is put into a dozen glass cans that have been washed yesterday until it is almost at the mouth of the bottle.

At this time, the most important step of pickling garlic comes in, that is, to prepare the marinade required for garlic. Wang Yong installed the recipe in his memory, according to the ratio of almost one pound of garlic and half a pound of sugar, and then added one or two more white vinegar configurations.

There are two kinds of sugar, one is white sugar and the other is brown sugar. Comparatively speaking, the color of the sweet garlic marinated in brown sugar is darker, as if it has been colored with soy sauce. White sugar will make the sweet garlic more transparent.

After setting, pour boiling water from the thermos, add a small amount of salt, let it cool and pour it into the can. The poured water must be submerged over the garlic cloves, so that no air can exist at the mouth of the can, and then the lid can be sealed.

After being placed in the shade for more than half a month, these delicious sweet garlic can be enjoyed. Sweet and sour, not spicy, crisp and juicy when you take a bite, the taste is really delicious!

The canned bottles prepared by Wang Yong were so small that they ran out after only half filling them. For the remaining half, Wang Yong simply found a basin, pickled it in the basin, poured it with water, and found plastic film to cover and wrap it on the basin with a few more layers, and sealed it tightly.

"Is that okay?"

Tian Xiuhua expressed serious doubts about her son's foolish approach. Although he has never made sugar and garlic, she has pickled pickles and salted eggs not once or twice, and she is very clear in this way.

"It's okay, anyway, as long as it's sealed, it's all the same, it's no big deal, you can rest assured that I'll do something!" Wang Yong patted his chest and promised, but he also muttered a little in his heart.

He doesn't have any practical experience in this matter, this is all the recipe contributed by netizens who came to the memory of the future generations from Baidu, as for the effect, I can only wait for more than two weeks to open the seal and taste it in person.

However, Wang Yong thinks there should be no big problem, after all, this is not the same thing as pickles. And the marinating time is shorter, after three or five days, it can also be eaten, at most, the taste is worse.

The main point is that the garlic must be tightly sealed and not leak, otherwise the garlic may rot and deteriorate.

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