Of course, Mu Fengmian even wants radish tassels, because radish tassels can actually be made into delicacies, for example, pickled radish tassels.

These radishes look like a small piece, but when you pull them up, you realize that there are really a lot.

Mu Fengmian and Xu Xingchen also worked very hard, and they didn't finish it until before dinner.

After putting all the radishes in the pool, Xu Xingchen found that his hands were fine, but his waist was so sore, although his hand strength was great, but the strength of his waist and heels were completely different things, or he would have been used to doing farm work, and it was estimated that this waist would have to be scrapped directly!

What can I do? This man's waist is related to the happiness of his woman's secret lower body!

Xu Xingchen hurriedly asked Xu's father to help him knead some of the family's ancestral medicinal wine, which was much better.

Mu Fengmian cut the cleaned radish tassels and put them into the big wooden barrel. Then sprinkle evenly with salt and set aside.

She cut the washed and dried radish into large pieces and put it in a kimchi jar.

With so many turnips, it is certainly impossible to make them all into kimchi.

She cut the leftover radish into small strips and spread them on a bamboo mat and exposed them to the sun for two days.

Then, she wrapped the radish tassels with gauze, squeezed out the excess water, and then added the squeezed radish tassels to salt, pepper noodles, pepper noodles, and sugar, mixed well, and put them in a clean, oil-free jar and sealed them!

This pickled radish tassel can be eaten in two days!

Dad Xu just killed the pig today, and Mu Fengmian took a large piece of good ribs.

She blanched the pork ribs, put them on the stove and simmered for 10 minutes, then added the freshly harvested white radish and boiled a pot of stewed radish and pork rib soup.

It is no exaggeration to say that the best thing in the whole is the radish, the sweetness of the radish, with the meaty flavor of the pork ribs, which is both delicious and not hot.

The stewed radish is very delicious, and the ribs are a bit bland.

To this end, Mu Fengmian prepared an all-purpose seasoning: millet spicy, oil, vinegar, chicken essence, salt, sugar, garlic, coriander, and finally light soy sauce.

This is the all-purpose seasoning she specially concocted, which Gu Jingxing loves to eat.

Even the bland, too, becomes delicious in an instant.

Of course, not only pickled radishes, but also fresh radishes.

If you store it for a short time, put the radish in a cool and ventilated place, and let it be stored overnight, and the radish skin can be sealed and stored if it is a little wrinkled; In the long run, you can put it in the pit where you keep radishes at home.

You know, this can be stored for several months, which is more powerful than the refrigerator.

The wisdom of mankind is truly remarkable!

The dried radish can be wrapped directly if you want to eat the original flavor, but Mu Fengmian knew that Gu Jingxing liked to eat fried dried radish with taste, so she mixed the dried radish with salt and sealed it for three days, then took it out and continued to expose it to the sun for a few days, and then continued to seal and store it for a week.

Take out such dried radish, wash it and cut it into cubes, fry it in a hot pan with cold oil, it is super fragrant.

The original place where radishes were planted in the yard has been renovated by Xu Xingchen, planted with peppers, eggplants, cucumbers, tomatoes and so on.

In the evening, Gu Jingxing ate Mu Fengmian's sour and spicy radish tassels with white porridge, and stewed a duck with sour radishes, and more importantly, dried radish, fried with chili peppers, fragrant, spicy and rice.

It was perfect!

After eating, Mu Fengmian helped Gu Jingxing wash up, and then Gu Jingxing began to be dishonest.

Three days later, the staff of the program team came over.

Mu Fengmian told Director Xue about the corner of Gu Jingxing's eyes. The membrane is inflamed, and I can only rest in the room these days, and I have to take a few days off.

Director Xue was grateful to Gu Jingxing for his kindness in the past, and readily agreed.

In addition to Mu Fengmian and Gu Jingxing, the star guests in this issue are Xu Yinuo, Long Zhuoxi and Ying Yueyin.

Filming began in the afternoon.

Xu Xingchen said: "The yellow peaches on the mountain are ripe, or we will divide into three groups today, one group will weave bamboo baskets at home, one group will go up the mountain to pick yellow peaches, and one group will make canned yellow peaches and cook." Mimi is pregnant, so stay at home to help Xiaofeng make canned yellow peaches and cook. My dad can weave bamboo baskets, who is in a group with my dad? ”

Li Renxin and Long Bingyao immediately raised their hands to sign up together. 258

Xu Yipromise said that he would stay at home to help, so the people who went up the mountain to pick yellow peaches were Xu Xingchen, Long Zhuoxi and Ying Yueyin.

There is bamboo at home, so Xu's father cut the bamboo into two sections, split the bamboo mouth, and split the bamboo on the other side into small pieces, and then thinned it, and crossed it into a small bird's nest-like basket, which looks very exquisite.

Li Renxin and Long Bingyao were learning to do it on the side, and they studied very seriously.

Xu Xingchen and the others went up the mountain and came back with two baskets of yellow peaches on their backs.

Mu Fengmian cut more than a dozen peaches, removed the core, cut them into pieces, put them on a porcelain bowl, added rock sugar, stirred well, and covered with a lid.

Half an hour later, he boiled the pickled peaches on the stove and let them cool, and before eating, he added honey to make a yellow peach jam.

Mu Fengmian peeled all the yellow peaches and removed the core, put them in a pot and added rock sugar to cook.

More than a dozen glass bottles were placed in the back pot, one of which had a star pattern on the bottle.

Mu Fengmian asked Xu Yipromise to sterilize the glass bottles at high temperatures, boil the water, and wait for saccharification, then bottle the peaches, close the lid and put the bottle upside down, eliminate the air in the cap, and more than a dozen canned yellow peaches are completed.

Mu Fengmian left the bottle of canned yellow peach with a star pattern on the bottle, and prepared to give it to Gu Jingxing, which was the star she gave to Gu Jingxing today.

She gave the other cans to the others, one for each person.

Tian Mimi, who has always been forced to be a bystander, smiled: "Mianmian, how about you let me help a little!" I'll feel like a wreck like you like this! ”

Mu Fengmian smiled: "You are now a national treasure panda, and you have a panda sleeping in your belly." Your only task now is to take care of the sleep in your stomach! ”

Tian Mimi smiled: "How can I be so delicate? ”

"Actually, I really like it here, there is clean water and soil, fresh air, high-quality flowers, fruits and vegetables, and wild birds and flowers...... This kind of rural idyllic scenery that returns to nature makes me forget the hustle and bustle of the city and the busyness of work. You're all right, you're the mistress of this island! Mu Fengmian said with a smile.

Tian Mimi said with a smile: "Mianmian, this is my home and Brother Xingchen's home, and it will always be the home of you and Brother Jingxing!" ”

Mu Fengmian nodded, put his arm around Tian Mimi's shoulders, and joked with a smile: "Hey, my Mimi really has the posture of the hostess of Taoyuan Island now!" ”

Xu Yinuo interjected and asked, "Sister, are you making fish-flavored shredded pork today?" ”

"Yes! Oh yes, I almost forgot, it's time to cook! Mu Fengmian said as he let go of Tian Mimi and walked into the kitchen quickly.

Mu Fengmian's knife back gently patted the pork leg meat and loosened the meat.

The heavy kitchen knife turned lightly in Mu Fengmian's hand for half a circle, turning the blade downward, cutting the pork one by one and lightly touching the cutting board, playing a clear drum music.

After the music stopped, a large piece of pork leg meat turned into strips of meat under Mu Fengmian's hands, each three millimeters thick and seven centimeters long, as if it was a trick. There are fat and lean on each shredded meat, and the fat three are thin and the thin are seven.

Mu Fengmian gently picked up the shredded meat with a knife, put it into a large basin, sprinkled a little snow-white salt and cornstarch, poured rice wine, and grabbed the shredded meat with disposable plastic gloves, then quickly removed the gloves and threw them into the trash.

A few inches to the right is another cutting board with a knife on it.

Mu Fengmian gently scooped up the magnolia slices that had been completely soaked, and after a piece of knife light flashed, the magnolia petal-like magnolia slices all turned into filaments of general thickness and length.

Magnolia slices are dried products made from fresh and tender winter bamboo shoots or spring bamboo shoots, and are called magnolia slices because the shape and color are very similar to the petals of magnolia flowers. If there is a knowledgeable person by Mu Fengmian's side, you can see at a glance that the magnolia slice that Mu Fengmian has just shredded is the top grade "treasure tip" in the magnolia piece. Baojian is made of budding bamboo shoots before the beginning of spring, the slices are smooth and round, the color is yellow and white, and the meat is delicate. Plump and fat, soft and slightly brittle, like a pagoda.

There are also red shredded carrots, green shredded green peppers, and black shredded fungus, all of which are placed in large white porcelain discs, piled up like small mountains. It took only ten minutes to cut the four colors of vegetables, which is exactly the time it takes for the shredded meat to be marinated.

The wok is on a hot fire, the lard is burned until it is sixty percent hot, the shredded meat is poured into it and fried, the tongue of fire greedily licks the edge of the pot, prompting the fragrance of the shredded meat, ginger, garlic and chopped red pepper fry the fragrance, the aroma is instantly several times stronger, and the explosion fills the entire kitchen.

Stir-fry the four-coloured shredded vegetables into a pan and stir-fry a few times, then add the sauce made with sugar, vinegar, soy sauce, chopped green onions, wet starch and broth. Mu Fengmian's arm shook, the wok was upside down, and the dish flew above the wok as if it was remotely controlled, turned over and fell down in unison.

This big wok, coupled with a full load of dishes, is really not light, and I don't know how Mu Fengmian, a beautiful boy, can easily turn it upside down.

Turn off the heat, put on a plate, and get the heat just right.

The shredded meat still maintains the tenderness of the meat and the original moisture, the shredded carrots are cooked thoroughly in the hot oil, and there is no longer the slightest earthy smell, and the shredded bamboo shoots and fungus are weak and slightly brittle, and the entrance is creaky...... The fish-flavored shredded pork is out of the pot like this.

The mountain-like dishes on the plate were constantly steaming and fragrant, and Mu Fengmian reacted at this time, and she subconsciously put the dishes on the plate again. Sighing softly, Mu Fengmian divided the fish-flavored shredded pork on the plate into four equal portions and put them into the largest compartment in the four paper fast food boxes.

The shredded fish-flavored meat is ruddy in color, red, white and black, and there are bursts of fish fragrance.

What surprised Xu Yinuo the most was the knife work on the plate of fish-flavored shredded meat in front of him, which he could see at a glance was really extraordinary.