Wang Yong left the little cub and went home alone to catch up on sleep, which made the little cub very angry. Why do you have to be as busy as a flying man to earn some money, and you can't even take care of your home, this kid sleeps all day, and the money falls into his arms in a hurry.

Wang Yong eagerly returned home, but after such a toss and turn, he had already fallen asleep. As soon as he sat on the sofa, he entertained the cub at noon.

Fish stew?

No, no, it's so uncomfortable to have to burn a fire on this hot day! It's better not to have a fire, but that's not realistic! It's not easy for people to come over, and you can't get a table of cold dishes to entertain him, right?

Wang Yong covered his head and had a headache, how can Lao Tzu be regarded as a local tyrant, right? It has to be a big tyrant. Lao Tzu, a big tyrant, will make you something to eat, then you should feel honored, what else dare you choose?

Yes, just do it, when the time comes, if you dare to talk nonsense, Lao Tzu will directly reply to him whether you like to eat or not!

Having made up his mind, Wang Yong got up and reluctantly left the comfortable sofa and walked into the kitchen.

In the kitchen, because the godmother was not there, I went to the county to accompany my youngest son to take the college entrance examination, and there were no fresh vegetables. Wang Yong pulled casually, picking out a white radish.

This thing is shredded and mixed with sweet and sour, and the taste is definitely a good dish to accompany the wine. If you don't believe it, you can try it, it's very simple, even if you've never been in the kitchen.

If you feel that your knife skills are not up to standard, you can use a shredder and scrape a few times, and a three-year-old child can do it. Put the shredded shreds into a larger basin and try to add sugar and vinegar little by little to your taste (balsamic vinegar and aged vinegar are fine). Of course, you don't think the color looks good, you can also use white vinegar), just mix it twice. After leaving it for more than ten minutes, a sweet and sour crispy, very refreshing and delicious appetizer is ready.

Prepare the sweet and sour shredded radish, and then dig out two stubby local cucumbers from the vegetable pile. Unlike the half-meter-long seeds grown from the high-yielding greenhouse seeds used in the past for super vegetables, Wang Yong no longer uses genetically modified nights, making it look like ordinary local cucumbers at first glance.

Wang Yong used a knife to cut off his head and remove his tail, and a unique fragrance of cucumber rushed to his face. Ordinary cucumbers are compared to it. The taste is as if it is gone.

Although the taste is strong, it does not make people feel unusual, and it seems that cucumber should have tasted like this in the first place. The current Chinese people. Especially in the city, you can't afford to win people! If there is no special opportunity, I am afraid that they will not be able to eat such a delicious cucumber in their lifetime.

After Wang Yong slammed the cucumber with a knife and smashed the whole cucumber. Just cut a few more knives. The whole cucumber becomes an irregular pile of large and small cucumber pieces. This is the legendary dish - cucumber.

The cucumber must be paired with fried crispy peanuts to be delicious, two cucumbers are put into a plate after patting, Wang Yong opened the refrigerator, grabbed two handfuls of fried peanuts from a bag and threw them into the plate, and the rest is the seasoning.

In order to save trouble, Wang Yong directly got two spoonfuls of Haitian bean paste this time to deal with it. However, eating a piece with your hands tastes good, and it seems that the master's cooking skills have returned to the basics!

When I opened the refrigerator just now. Seeing that there were pickled salted eggs in it, it was considered a dish to cut a few of them.

In other words, the method of pickling salted eggs looks very easy. Each country has its own unique pickling method. But if you really want to marinate well, it's not so easy to marinate egg butter. If you want to pickle it as delicious as the salted eggs in the middle of the mountain village, it is absolutely impossible. No matter how good your secret recipe is, no matter how skilled your craftsmanship is, it will not work.

Because in addition to the pickling method of salted eggs in Banshan Village, which has been determined by the world-class chef Uncle Zhang for a long time, what is more important is the raw materials for pickling salted eggs.

Golden eggs are a specialty of Mid-Levels Village, just like the green-skinned eggs in some places, but you just don't have them elsewhere. Without golden eggs, it is impossible to marinate delicious salted eggs in Banshan Village.

According to Boss Wang, the salted eggs in his store, whether they are eggs, duck eggs, or goose eggs, are selling quite well. It can be said that demand exceeds supply. The hot sale of salted eggs has made the little produced in Wang Yong's farm simply not available, and now the old people in the village have to raise a few chickens, ducks or geese in front of and behind the house.

Not only did I save money on eggs, but the key was that it was safe and delicious. Moreover, the price of golden eggs is very expensive, and selling them to tourists after pickling them into salted eggs can make many elderly people happy.

Can the fed eggs in the chicken farm be compared with the eggs laid by the baby chickens raised by themselves who are looking for insects in the mountains all day long and are like pheasants? You must know that the price of golden eggs sold in the village is 28 yuan a raw egg, 381 raw duck eggs, and 481 goose eggs.

As for salted eggs, the price is directly added to the raw eggs by ten yuan. This was strongly demanded by the majority of the villagers at the village meeting. These villagers, who have not yet adapted to the rules of this money society, feel that if they sell a hundred yuan a piece like Wang Yong, they may be struck by lightning when they go out, and they will die!

Salted eggs are said to be a good food for calcium supplements, I don't know which expert research came to the conclusion, that is, after the fresh eggs are pickled, they become salted eggs, and the calcium content will increase by as much as ten times. Therefore, some brick families have proposed that the elderly and children should eat more pickled salted eggs, the reason is that it can supplement calcium.

The most important thing to pay attention to when pickling salted eggs is that the salt must be selected well, and when the content of calcium and magnesium ions reaches 0.6% in the salt, there will be a bitter taste, so the pickled salted eggs must be selected with high purity of remanufactured salt (refined salt) or sea salt. However, although the village is close to the sea, there is no salt drying field, so the most common refined salt is generally used.

Generally speaking, the most common way to marinate salted eggs is to soak them in brine. That is, the salted eggs are directly soaked in salted water, and the washed fresh eggs are soaked in salted water with a salt content of 20% during processing. The top layer must be pressed with a lid so that the top eggs can also be soaked in salt water. Won't show up.

About 30 days after capping, the salted eggs are fine.

This is the simplest and most common way to marinate salted eggs at home, but salted eggs marinated in this method cannot be stored for a long time. That is, a short shelf life. And once it is not pickled, there will be unexpected situations, such as pickling stinky salted eggs.

In addition, there is a method of smearing and marinating with salt mud, using salt, loess, and cool boiled water in proportion and puree. Then put the eggs into the salt mud, and the eggshells are all covered with salt mud and put them in the tank. Once filled, pour the remaining salt puree over the egg noodles. Cap sealed.

This method generally takes about 35 days to marinate salted eggs in spring and autumn, and about 20 days in summer. Winter weather is cold. The time is a little longer, about 50 days and two months.

Salted eggs marinated in this method should be eaten by cleaning the surface of the eggs and then cooking.

Most of the salted eggs in the village are pickled in this way. The taste is a great compliment! But there are other parts that are made in a more special way. It tastes even better, it's absolutely superb! This is the spiced salted egg.

First of all, choose fresh eggs with no cracks in the shell and no loose yolk, wash and drain. Then with cinnamon, fennel, chili pepper (paprika can also be used) salt, add water and boil. The fire must not be too high to prevent it from boiling dry. It generally takes about an hour to cook the flavor of the spices. After cooling, filter out the waste residue, and then add five-spice powder (thirteen spices can also be used.) It's just too expensive, daddy! and mud.

When marinating, the surface of the eggs is coated with live mud, put them in a vat, and after filling, the lid is sealed.

This practice generally takes about a month to mature in summer, and when the weather is cold, the time is appropriately extended. It lasts about 40 to 50 days in spring and autumn, and longer in winter.

The shell of the marinated spiced salted egg is gray-brown, and the yolk is also the best when cooked, but this method is also the most cumbersome and time-consuming.

Here's another tip to tell you that if the marinated salted eggs are too salty after cooking, you can soak them in boiling water (it's boiling water, you must remember) for a period of time after cooking to significantly reduce the saltiness.

In addition to the above, there is an easier way. However, Wang Yong only heard Uncle Zhang say that he had never tried that method.

Prepare two bowls and fill them with white wine and salt respectively. Fresh eggs are washed and dried, and now they are boiled in sake, and it is said that the salted eggs that come out of this way are fragrant. Then roll it over in a bowl with salt so that the eggshells are covered with wine and salt everywhere.

Put the processed eggs in a plastic bag and tie the hole tightly to keep out the air. In order to better isolate the air, put an extra plastic bag and tie the mouth tightly.

It can be eaten after about two weeks, not too long, otherwise it will be too salty.

Nowadays, every household in the village pickles salted eggs, which are usually salted in the salt mud method. There are also some spiced salted eggs, and the other two methods are rarely used.

With salted eggs, every family can easily earn 50,000 or 60,000 yuan a year by relying on the chickens, ducks and geese that the old people feed idlely. Salted eggs, like fried skewers, have become one of the delicacies that many visitors to the village will definitely taste. Many people will also buy some to take home with them or give them to relatives and friends to taste.

From the very beginning, the golden eggs marinated in Mid-Levels Village have been popular for their unique taste, special substances, and most importantly, irresistible deliciousness, which has always been in short supply. This is also what Wang Yong did not expect when he took them out to give away because there were too many eggs in the farm.

A salted egg, a salted duck egg, and a salted goose egg are cut in the middle with a knife and placed on a plate. This thing is a good food to eat, and it is deeply loved by the children, at least the little cub's family often calls every day to say that their salted eggs have been eaten, and ask the uncle to give him a few more.

It's three dishes, look at a few crispy hairtail fish in the refrigerator, put it on a plate, and another dish is ready.

After thinking about it for a while, just cold dishes are not like words. After pondering for a while, Wang Yong turned on the gas stove, put the pot on the shelf, reached half a pot of oil, burned it for a while, felt that the temperature was enough, took out a few fresh-preserved chicken thighs and a duck rack from the refrigerator next to him, and fried them in the pot.

While exploding, he took out his mobile phone and called the little cub again.

"Dinner is ready, come and eat."

After a long time, just when Wang Yong was puzzled and thought that he had made a mistake, the little cub asked in a very low voice:

"Are you sure?"

"Eat or not? If you don't come, I'll eat it myself! ”

"You're not sleepy, are you? What time is it? ”

Wang Yong subconsciously glanced at the screen of his mobile phone, and the numbers on it clearly told him what time it was--9:31. (To be continued......)

PS: Hey! I miss the college days when I used to watch football with my classmates in order not to fall behind, and now I don't work hard to become a pseudo-fan for work! However, our external statement must be that Chinese football is too embarrassing, and we are heartbroken!