Brother Wang's words were confirmed when he was cutting the rice, he was always far ahead, and these people didn't go far until they were cut back.

Su Zhi and Su Tan deliberately followed Brother Wang for a while, and after learning his techniques, the two brothers began to race and cut.

Qinghu is also not far behind, only Shen Fu moves slowly, Yue'er, Sister-in-law Wang and Layue are also among them, and as a result, the five acres of rice are harvested in one day and are all pulled home.

There are still three acres of corn left in the grain, and Brother Wang said that this is also fast, and it will be done if it is not used in a day.

This time, the women stopped cutting and went to the side to harvest the cabbage.

When the buds are finished and the cabbage is harvested, they start to pick up piles of buds. Each person has a bamboo skewer the width of the middle finger and the length of a woman's palm, with two holes in the middle, and a rope is put on the middle finger. The tip of the tip of the bud is opened by a stroke on the leaf at the tip of the bud, and then the hand pulls it on both sides to come out, and then breaks it off and throws it together.

After the men had finished cutting the buds, they went to pick up turnips, mustard gnocchi, and sweet potatoes, and the family field took five days to make even the firewood stacks neatly organized.

The stacks of firewood and straw did not enter the village, but they were stacked in their own dry fields. In a few days, use an ox cart to pull it and put it in the backyard.

Looking at the food in the yard, Su Tan was even more excited than Su Tong: "Old Seven, your life is too interesting." How nice it is to grow food, vegetables, pigs and sheep by yourself! ”

Su Tong raised his eyebrows: "It's very good, don't change your palace for me now." This is the harvest I have earned by squatting in the mountains for I don't know how many days and nights, hunting. Every grain of grain is my blood and sweat, and it is also Yue'er's business. ”

"It's worth it, you're all worth it."

The vegetable garden is flattened with stone rollers, the grain is stacked and dried, and then it is time to pickle sauerkraut, pickle pickles, and dry radish.

Red peppers are skewered and hung under the eaves, garlic is braided and hung, and green onions are spread out in the garden. When the leaves are wilted, you can bundle them up, put them on the roof of the barn, and take them back a day in advance when you eat them.

Put it in the kitchen and slowly melt it like a new onion, and then melt a bundle after eating. You can also find a pot to get some soil to plant, and you can eat fresh green onions all winter.

Some people grow a lot of eggplants, and at this time, they all take back everything and buy it back in baskets. The smaller ones are picked out to make pickles, and a lot of garlic and green peppers are used, as well as coriander.

Wash the eggplant, steam it, and set it aside to dry. At this time, it is necessary to prepare the ingredients, which are minced garlic, green pepper and coriander, salted and sandwiched into the cooled eggplant. Then little by little it goes into the little jar, which is what I have been eating recently.

For a long time, only the steamed eggplant is sandwiched with garlic paste, and the garlic paste with a lot of salt is added, and a small pot of pickling can be eaten until the beginning of spring.

Mustard gnocchi is very well pickled, peeling off roots and scars, and washing and drying the surface moisture. Put it in a clean jar, boil a pot of thick salt water, and pour it into the jar when it is warm. You can eat it after waiting for a month or so, and at that time, the freshly pickled ones are a little spicy and a little bitter, but many people are willing to eat mustard greens at this time.

This thing can be very useful here, it can be used to make noodles and marinade, that is, stir-fry the pickle foam with meat foam, and thicken it with cornstarch out of the pot.

There is also stir-fried pickles mixed with porridge with meat foam, cut some shredded pickles with onions, garlic and chili oil, and soy sauce and vinegar, which becomes very refreshing.

Usually, people just cut pickles into strips, and the elderly will also gnaw them directly, without cutting them at all, just corn porridge.

On the grassland, pickled mustard gnocchi is cooked and then dried as a snack, or eaten as porridge with pickles.

In the autumn harvest season, when the mustard greens are fresh, they can also be rubbed into fine shreds and blanched with water to remove the bitter and spicy taste, and minced and mixed with meat filling to make dumplings.

In winter, you can also cut the pickled mustard greens into thin strips and stir-fry them with the foamed soybeans.

In short, this mustard gnocchi is a good thing, except for gnawing raw, it is delicious no matter how you eat it.

This was introduced by Yue'er to Su Tan, who was watching the excitement, when she was pickling mustard greens, and shouted greedily: "Make dumplings, hurry up and make some dumplings at this time." There are so many of you in the house, bring me some when I leave, and go back and let the cook do what you do. ”

Su Tong came over and stretched out his hand and said, "One or two silver and a catty, how much does the fourth brother want?" ”

Su Tan glared at him angrily: "Then give me the 1,000 catties you owe first." ”

Yes, he gave Yue'er a thousand taels of silver tickets, uh, okay, Su Zhi was silent.

Some of the larger eggplants are also steamed, torn apart, dried in the sun, and put away to stew with potatoes in the winter.

Another part is peeled, rolled in flour, and then dried. Use some pork belly and potatoes in this stew, because the eggplant has flour on the surface, and the soup will be very thick and slippery.

Dozens of catties of chili peppers are left and not sun-dried, and they are all chopped and made into chili sauce. This chili sauce is fried in oil, with sesame seeds, miso, salt and vinegar, and coriander foam, which is very sour, spicy and fragrant. Especially when eating water ramen, be sure to serve a plate of chili sauce.

The night after making the chili sauce, Yue'er made a meal of water ramen with her own hands. This is actually not called ramen, stretching? Count?

The dough is as soft and hard as making dumplings, knead it more after waking up, and then knead it into the size of a dumpling agent. Roll them into small round strips and put them in the basin, and then put water in the basin to cover the dough.

The soup is boiled in the pot, and after it is boiled, the dough sheet is mixed into it over low heat, and it is necessary to roll it in the basin, the noodle soup is quite bright, and the noodles are also glutenous.

Su Tan held the big bowl in his hand, snorted and sweated, and said hatefully: "All the cooks in my house should be driven away, Yue'er, do you have any cooking here, I'll bring one back." ”

Yue'er raised her little face proudly: "I'm the only one, and I won't go with you." ”

Su Tong hugged Yue'er: "This is my daughter-in-law, you can be content with it once you eat." ”

Su Tan was stunned for a few more days, Su Tong deliberately killed a sheep again, there were already seven roe deer in the backyard, he wanted to kill one, but Su Tan didn't let him.

In fact, now he is not bad for this bit of silver, and he was not bad originally, but he just wanted to keep it for others to see, which is the treasure of their fortune in the eyes of outsiders.

I ate a meal of mutton roasted wheat, and then a meal of mutton and scorpion pot. Charcoal-grilled lamb shank, lamb chops, grilled lamb face, chili fried lamb offal, lamb trotters can be roasted and sauced, no matter how you eat it, it is delicious. You can't eat so many offal when you fry haggis, and you can also boil a pot of mutton soup. First boil the lamb bones, until the soup is fresh, then blanch the lamb offal, and boil a pot of soup into a milky white.

Because I didn't have charcoal at home at that time, I went to the town to buy it.

When he came back, Su Tong studied his own charcoal, and the men went to study it.

The fish in the fish pond of one's own fish are put into a net, stewed in a large pot, and then some small flower rolls are put on the top of the fish pot to steam. The aroma of steamed rice from homemade rice can be carried out to the outside of the garden. This is the most delicious polished rice that a few people have ever eaten, and I can't imagine that Su Tong really grows rice on the bank of the Songwa River at the foot of this Dabei Mountain, and it is still the best rice in the world.