It is not easy to achieve this degree with the strange variety of tofu dishes that were common in later generations, with different tastes of sweet, sour, bitter, spicy and salty.

Tofu is good, but since the day she started making tofu, she has been eating tofu for half a month.

Eating every day, people can't stand it, and they still have to find a way to make some new food.

Lin Shuqing finished eating these meals and took her younger siblings home, ready to pack up the things she wrote for the winter.

The clothes are ready, then the rest is to eat.

She saw that the village aunts had washed the turnips in the field and cut them out to make pickles. Now is the season of the radish harvest, although the hail is big, but the radish grows in the ground, can not be smashed, the radish planting more people, the loss is much smaller.

Lin Shuqing took the tofu and went directly to the aunt in the village to exchange a lot of radish, ready to pickle and store.

The aunts were enthusiastic and delivered the radishes directly to the door. The white radishes in her yard are piled up like a small hill, although they are not as thick as those in her research institute, but they are all fresh and naturally grown.

She took a few children in the family to carefully select the turnips, picked out all the mouths and insect eyes, and threw them aside.

The rest of the cropped off the top and hair, dug a one-meter-deep pit in the backyard of his house, bought the radish root upwards, filled it neatly, sprinkled ten centimeters of soil, and put another layer on it, and watered it when the time came.

This is the most primitive way to store turnips, which is considered a natural refrigerator.

Those picked out were not wasted, washed and cut into strips and soaked in salt water, soaked for a while and then lost in vinegar, cut some ginger shreds and added some water and threw them into the jar together.

It's a pity that this vinegar only has aged vinegar, no white vinegar, and the soaked radish is not so white, but the taste is not much worse.

This radish can be eaten overnight, but it won't last long. With the radish buried in the field, you will be able to eat a refreshing side dish from time to time in the future.

Lin Shuqing was just busy here, and she saw her sister squatting in front of the water tank, looking a little distressed.

Walked up to see, it turned out that the beans were scattered, it is estimated that some of the beans were accidentally dropped in the corner when they were taken before, and when the iron pot was not sent at home, the fire cooking was not here, and no one paid attention.

I poured some more water, gave some environment and it grew.

"Sister, these beans have sprouted and are all wasted, blame me for not taking a good look at the food at home." Lin Shuqiao said with some distress.

Beans can be used to make tofu, and wasting these beans is wasting a small bite of tofu!

"It's okay, these sprouted beans ......" Lin Shuqing stood in place and paused, and said happily: "This sprouted beans can be eaten as sprouts!" ”

Originally, she had forgotten that this bean could sprout.

Hearing this, Lin Shuqiao couldn't help but turn sadness into joy.

Lin Zhili looked at the beans and suddenly began to be hungry again, before my sister said that the beans can be made delicious, so I made tofu, and the family can drink soy milk and bean curd every day, and now I have to make bean sprouts again!

Don't think about it, it's sure to be delicious too!

Lin Shuqing picked up the beans that had been soaked in sprouts, and took some dried beans from the bag, and threw them into the water to soak.

The beans used to make bean sprouts should be soaked for at least a day and a night, and during this period, Lin Shuqing bought a lot of radishes from the aunts, washed them and soaked them in the jar.

I'm going to make more, and when the time comes, I'll send a jar to the restaurant to taste for the king's shopkeeper. He can sell him some if he likes.

After soaking the beans, Lin Shuqing took the beans to the big dustpan and placed them neatly. Put it next door, lay it on the ground, cover it with a black cloth, and sprinkle it with some water. Command a few younger siblings.

"This bean, you have to sprinkle water three times a day, once in the morning, noon and evening, you can't sprinkle too much, just let the cloth get wet, and don't lift the cloth, otherwise the sprouts won't grow."

Several children carefully remembered that they had to come to sprinkle water every day, and they must not touch the cloth.

"Sister, when will I eat these bean sprouts?" Lin Shuqing Lin Shuqiao asked.

"Wait four or five days!"

After the bean sprouts were ready, Lin Shuqing's iron pot finally came.

On the same day, I fried a bowl of bean sprouts and distributed it to the children at home. The bean sprouts are crisp and delicious, stir-fry with garlic and sprinkle a little salt to be delicious enough.

Under Lin Shuqing's teaching, Lin Zhisheng finally could say a few simple syllables, and when he saw the vegetables, he would also eat and say: "Eat, eat, eat......"

However, he couldn't chew it, so he could only smash it in his mouth and taste it. The other children, on the soaked radish strips, were full of crisp and sweet and sour taste when they took a bite.

Occasionally cook a piece of tofu, and a few children in the family can eat more than half a bowl of rice.

These sprouts can not only be eaten at home, but also sold outside as vegetables. Lin Shuqing sent some to Du Dachuan and Li Zheng's family, and as for those in the village who learned to make tofu, they also tasted Lin Shuqing's fried bean sprouts.

Bean sprouts can be bought with money!

It's just that the green vegetables in this winter are much more expensive, which is hard to find, and now these bean sprouts are naturally more expensive.

Lin Shuqing didn't plan to make this deal bigger, at least for now.

Naturally, you can't use the usual vegetable price requirements, and there are still some wild vegetables, but you can't calculate them according to the price of wild vegetables.

Lin Shuqing thought about it for a long time, and decided that the temporary price was ten yuan a catty, and when the weather was cold, it would have to rise.

You have to calculate the cost of the charcoal stove, and you can't think that the cost of this thing is very low, and you can sell it cheaper when spring starts.

This sprout sells for much more than bean gold, mainly because the production capacity is here.

There are only two rooms in her house, one for people and one for sundries, and a broken kitchen for takeaways. She couldn't leave the tofu work for a while, and she had to go to see it, and the matter of sending bean sprouts could only be handed over to her younger brothers and sisters at home.

She is going to make a living in the winter, and the family still has a lot of money to do.

When she was in the county seat, she asked someone, and a book cost two or three taels of silver, not counting pen, ink, paper, and inkstone, although the guy in the store told her that it was cheaper to copy books.

But which of the children in the family can write?

The two children, in addition to studying in the county, also have to read books and bring books when they go home.

So buy a few more copies, and the money she earned from the restaurant will be gone.

It is no wonder that the cost of buying books alone is enough to keep many people out.

One more thing, she wanted to build the house in her family. It is cheap to build a house, and it costs twenty taels of silver to build a small courtyard with two green tile houses.

For her, she can afford this money, but the money is always used less and less, and she has to work hard to open a source.

The inside of the house is still leaking in the wall, and she directly plugged it with straw, and then pasted some mud outside, planning to mix it up this winter.

Not to mention the next year, at least in the future, when the children in the family grow up and need their own independent space, they have to live more spaciously.

The more she thought about these places where she spent money, the bigger Lin Shuqing's head became.

I feel like a parent who is caught in the anxiety of growing up with a middle-aged child, who is obviously not more than ten years old, alas.