The fragrance of the cornmeal, the freshness of the fish, the fragrance of sesame seeds and green onions on the outside, and the fragrant lard used for pancakes are pure and natural because of the pure nature of the ingredients, and they are not produced in greenhouses like the modern times of later generations, so the taste of the ingredients themselves is relatively mellow.

Therefore, even if it is made of the simplest ingredients, there are not too many condiments, and the simplest cooking method is used, but it can better reflect the deliciousness of the food, and it is really a different kind of enjoyment to eat in the mouth.

Rong Yunhe slowly chewed the delicious food in his mouth, swallowed it, and continued to look at the other dishes on the table while savoring the rare deliciousness.

Before Rong Yunhe and Luo Cailei started to deal with the fish, they suggested that after they killed the fish, the fish head should be chopped off to make a casserole fish head tofu soup.

Luo Cailei washed the scales that had faded off the fish, added water, put onions, ginger and garlic and other seasonings, and then dropped a few drops of old vinegar, and put them on the fire to simmer for half an hour.

Then the fish scales were fished out, and the soup was set aside to cool, but the fish scales were wrapped in egg batter, fried into golden peanuts and rice-sized grains, sprinkled with pepper and salt that Rong Yunhe described and Luo Cailei tried to make with seasonings, and then put them on a plate.

This salt-and-pepper fish scale is ready, and it is also a side dish with a unique flavor.

At first, Lu's mother and Luo Cailei were a little worried that the dish made from fish scales could not be eaten, but when they tasted it after they made it, they began to believe that their young lady's words were really good.

Not only did the fish scales that were supposed to be thrown away become a side dish, but even the cornmeal, which usually tastes a little heartwarming. After mixing fine white/noodles, it also became more delicious, and after eating too much, I no longer felt bloated in my stomach as before.

So. If you cook like this on weekdays, you can also save a lot of fine white/noodles that are not stored at home, and there is no problem with the food stored at home to survive this winter.

Originally, they were still worried, after all, their young lady and young master grew up eating/fine food, which made them eat cornmeal tortillas and fish scales and fish offal, would they not be able to eat or accumulate food and could not digest it?

It's just that when they taste it after they make it, they feel that these things also have a unique flavor. And looking at Rong Yunhe's reaction, he also likes this taste.

As for Luo Cailei and Lu's mother, who were worried about the indigestion of the accumulated food, Rong Yunhe did know that this cornmeal was not easy to digest. For the elderly, children and frail people with bad stomach, it is not easy to eat more.

And her current body is indeed weak enough, if she eats coarse grains every day. I'm afraid I won't be able to stand it.

Take this situation into account. Therefore, this cornmeal fish cake, she just endured her greed, only ate a small half of it and tasted it, and most of the rest was given to Yun Xing, who was staring at the fish cake with shiny eyes on the side.

The fish bones kicked out when making fish cakes, Luo Cailei used lard and green onion to boil according to Rong Yunhe's words, sprinkled with seasonings, and it was also a side dish.

The fish tail chopped off separately is made into a pot of garlic roasted fish tail. Served in a celadon bowl of the sea.

The fish offal was cleaned up and stir-fried with pickled peppers. It's a great dish to go along with.

In this way, a big fish is used.

After the second big fish is cleaned up, it is gently sliced a few times with a flower knife on the fish, and only green onions, ginger, garlic, salt and soy sauce are put in the belly of the fish, and they are steamed directly in the pot, and the unique taste of the fish is all exuded.

The third fish was made into a fish fillet with a flower blade, put the white pepper (now cabbage) grown in his own vegetable field, and then dug some sauerkraut from the jar to make a pot of sauerkraut fillet; The rest of the fish is removed to make a sweet and sour fish stick, and the last bit of fish scrap is mixed with bean flour to make a fish noodles.

The fourth fish is the wild mushroom grilled fish made by Uncle Tan, first the fish is grilled with scales and internal organs, and then the wild mushroom slices are poured with water and sprinkled with salt to fry, and then the wild mushroom juice is poured on top of the fish, so that the fish not only retains the crispiness after the barbecue, but also does not dry the mouth, but adds the fragrance of wild mushrooms.

The fish scale soup that was put aside to cool at the beginning, after cooling for a while, has condensed into a white jade jelly, sliced and put on a plate, added garlic, vinegar, sugar, salt, soy sauce, sesame oil and sesame sauce mixed evenly and poured on it, Aunt Luo also added a white radish carving very happily.

In fact, these dishes will be more delicious if they have chili peppers, but unfortunately Rong Yunhe has not seen this plant here, even the pickled pepper was also when Uncle Tan went hunting in the mountains last year, he saw one by chance, so he picked a few, and the seeds he brought back were planted in the courtyard of the Rong family, and this year he only got a dozen catties.

These dishes, plus the snow-white casserole fish head tofu soup, as well as the Yanbei specialty chicken stewed vermicelli, scrambled eggs with mushrooms and radish, rabbit stewed potatoes, venison fried beans, stuffed eggplant, fungus cucumber mixed with dried tofu, walnut kernel shredded vegetables and garlic sprouts and fried tofu bubbles, just a total of 20 dishes, enough for the auspicious even number.

The cabbage and radish used for cooking are all planted on the five acres of land that the Rong family cultivates by themselves today.

Although it is snowing in Yanbei now, there is still no real winter, so the cabbage and radish in the field are still growing well.

Every morning, Tan Yingyuan and Cai Bairui will go to the field to pick up the snow and pick up a few radishes and cabbages to come back, which is the Rong family's dish for the day.

And the tofu was ground by the hostess of the Ma family next door, Yuan.

Before Yuan's marriage, her family made tofu and sold tofu, so she also learned a good skill of making tofu from her mother's family, and the tofu she made was white, fragrant, and delicious.

After Yuan married Ma Wubao, he naturally made some tofu and sold it on weekdays to subsidize the family.

Because the tofu made by Yuan's is not only delicious, but also enough catties and two catties, so in these ten miles and eight villages, people who have some extra money on weekdays like to buy the tofu made by Yuan's and go home to cook and serve it on the table, which is also a rare good dish.

The Ma family has more than a dozen acres of medium-sized fields, and this year they planted five acres of beans. During the autumn harvest, hundreds of catties of beans were collected, and Yuan had a good skill in making tofu. Every day before dawn, she would get up and push the stone mill and grind tofu with her man Ma Wubao.

Now that it is snowing, there are no more vegetables sold in this village than in the town and county, so everyone can eat vegetables, except for cabbage and radishes grown in the field, and those who are in a slightly better situation at home can only buy some tofu and vegetables.

This tofu is stewed with sauerkraut made in the village or radish and cabbage grown in the field. After the skillful cooking of the peasant women, it tasted no worse than eating meat. In Yanbei, where the snow is heavy and the material is extremely scarce, it can be regarded as a unique delicacy on the table.

So the Ma family grinds out two large plates of more than 100 catties of tofu every day. Almost all of them were bought by the villagers in these ten miles and eight villages, and the Rong family would go to Ma's house every day to buy a piece of tofu of about ten catties.

As for the dried tofu and tofu puffs, they are leftover tofu that they eat every day. After Luo Cailei's skillful hands. It is made into dried tofu and tofu bubbles that are easy to store.

And fungus, mushrooms and walnut kernels are all mountain goods that Tan Yingyuan brought back when he went into the mountains to hunt.

Vermicelli, eggplant and eggs are naturally also bought from the Ma family, after all, the people of the Rong family are not good at doing farm work, and it is naturally impossible to grind sweet potatoes into vermicelli, raise chickens, raise ducks, raise geese and pigs. Tan Yingyuan and the others tend to the five acres of land on weekdays, and they can only grow some cabbage, radishes, potatoes and sweet potatoes that are relatively easy to survive.

Potatoes and beans are all grown by the Rong family, and this year the Rong family planted an acre of potatoes, and after harvesting, they were stored in the cellar. On weekdays, when stewing chicken and duck and stewing meat, cut some as a side dish, which is delicious and filling. Eating for the last winter is not a problem.

The production of dried beans was proposed by the big girl.

The beans that everyone planted in the small vegetable fields in the courtyard of the Rong family were picked in the summer, and the ones that could not be eaten were put in the yard to dry.

After the beans are dried, they can be saved until the winter when there is a shortage of vegetables, and you can also enrich the meal.

When this dried bean is stir-fried or stewed, it is directly put into it as a side dish, and the beans absorb the richness of the soup, and the taste is also very good.

Or after soaking the dried beans, it can also be used to make steamed buns and dumpling fillings, which are also proposed by the big girl who is quite good at home-cooked food.

Because the harvest of beans this year is good, everyone also thinks it tastes good, so the big girl proposed that next year, in addition to the beans, you can also plant some eggplant, gourd, pumpkin and gray cabbage in the yard, these summer can not be eaten and dried, and when there is a shortage of vegetables in winter, you can take it out and add vegetables.

The planting of cucumbers, garlic seedlings and small greens was proposed by the well-informed Cai Bairui, and in the autumn, a shed was set up on the vegetable field in the yard, and the shed was covered with hay.

During the day, when the temperature is high and there is sunshine, the hay is pulled away and the vegetable seedlings are allowed to bask in the sun; At night, the hay is still applied to keep warm.

As a result, the cucumber seedlings, baby greens, and garlic sprouts have grown quite happily, and now they are ready to be picked into the vegetables.

In fact, in this village, the common practice is to put a few large wooden troughs in the house where they sleep, and plant vegetable seedlings in the troughs. Because the fire is burned in the house, the temperature is very high, so that the vegetable seedlings will not freeze and spoil.

It's just that the Rong family was originally a big family after all, so they naturally couldn't stand growing vegetables in their bedrooms, so Cai Bairui suggested that they learn from those flower farmers in the capital and cover the vegetable seedlings with hay to keep them warm.

Of course, don't look at this table full of twenty dishes, it seems that there are a lot, and the amount of dishes is also sufficient, but after all, there are Tan Yingyuan, Cai Bairui and the seven of them who also have to eat together. They get up early in the morning before dawn and go to work in the fields, and the amount of food they eat is naturally very amazing, and these dishes alone are far from enough.

And Luo Cailei originally learned to make pancakes with Han Yuniang next door, and today she baked a full pot of dozens of pancakes as a staple food.

Because there are already cornmeal fish cakes, this pancake Luo Cailei is made of sorghum rice as raw materials and mixed with an appropriate amount of sweet potato flour.

The soaked sorghum rice, mixed with pre-cooked white rice, plus soaked soybeans, is pushed out with a small mill in the kitchen, and then mixed with an appropriate amount of sweet potato flour to make a paste with moderate consistency, and you can start to pancake on the pan.

If you want to cook this pancake well, it will be crispy and crispy and taste good, and you need to add the right amount of white rice and soybeans. Fortunately, the eldest girl had also baked pancakes with her mother at home, so the proportion of this raw material did not stump everyone.

When it was baking, Mother Lu was watching the fire at the bottom, Luo Cailei was watching the pancakes on it, and the big girl stood aside and peeled off the pancakes that were baked and placed on the curtain, so as not to spread the heat and stick together for a long time.

This pancake is a physical job, and it is quite time-consuming to make it by ordinary skilled hands, so Mother Lu and Luo Cailei only had time to make dozens of pancakes.

So they also prepared a large pot of spiky white rice mixed with sweet potatoes cut into small pieces.

The Rong family planted two acres of sweet potato land this year, and the sweet potato seedlings were given to the Ma family and the Yang family next door, so that they could chop up and feed the pigs raised by the family with soybean cakes.

Half of the harvested sweet potatoes are ground into sweet potato flour and half are stored in the cellar. Nowadays, the most important thing that the Rong family lacks is the sweet potatoes and potatoes piled up in the cellar.

In his previous life, in modern times, Rong Yunhe especially liked to eat roasted sweet potatoes sold on the stove at those stalls.

Whole sweet potatoes, properly roasted in the oven, have a charred skin on the outside, and a hot, fragrant and sweet inside, which is a hundred times better than any white/noodle steamed bun and white rice!

So today, she also deliberately asked Lu's mother to bury a few pieces of sweet potatoes in the half-extinguished stove after the meal was ready, and when she finished eating, the roasted sweet potatoes over there could be eaten while they were hot.

After all, although sweet potatoes are delicious, they can't be eaten as rice after all, otherwise eating too much will cause stomach acid, and Rong Yunhe only dares to eat a few bites after a meal and as a dessert after cooking

Although the dishes on this large table are all colorful, flavorful, and flavorful, Lu's mother is still a little worried that Rong Yun and her brother and sister will not be used to eating this Yanbei specialty, and specially prepared a pot of desserts that both of them love in advance - rice wine egg drop soup, and some fruit pieces are cut in the soup, all of which are local fruits here in Yanbei, including pears and soft dates; I also put some yam cubes, taro cubes, pumpkin cubes, and some red beans, barley, and lotus seeds.

This sweet soup is Lu's mother's specialty dish, and it has the effects of appetizing, strengthening the spleen, dispelling dampness, and replenishing qi. (To be continued.) )