After returning home, Zuo Qiongqiong took out all the colorful grapes and took a cover for the video.

There were a lot of grapes picked this time, and even though there were several people in the family, they couldn't eat them all in a short time.

Zuo Qiongqiong picked a little bit the same, divided it into two parts, and sent a little to Zuo Dafu and Sister Li's family.

She chose a thin-skinned one first, washed it out and sent it to Ming Hongmin.

The grapes that have just been brought back from outside are still warm, and when they are washed with cold water, they are immediately crystal clear and very cute.

"Grandma Mei, Grandpa Xie, taste it, this grape is delicious!"

With a light bite, the flesh of the grapes separates, the juice splashes, and the sweet honey taste appears not only in the mouth, but also in the nasal passages.

"Where did you get this? I haven't eaten this variety of grapes yet. Mei Hongmin picked up a string and looked at it carefully.

Zuo Qiongqiong sat on the table next to them, separating the grape juice from the branches, and there would be a gap at the bottom of the grapes that were directly picked, which would easily spoil if it was hot.

After cutting it out, it is easy to clean, and if you can't finish eating, you can directly put it in the refrigerator for storage.

"Auntie, this grape grows so strangely!" Zuo Fan held a string of beauty fingers and said.

The grapes of this variety resemble human fingers, are slender, and unlike the round image of grapes, they are crisp to eat, and the sweet and sour juice bursts with a little force.

Zuo Qiongqiong planned to make a little wine in the grapes she picked, but when she was in the garden, she was a little upset, and she accidentally picked too much, so she couldn't watch these grapes go bad after eating.

The cut grapes are washed in clean water, and the grapes of various colors look like gems.

Wash the grapes to dry and put them in water-free and oil-free pots, and crush the grapes with clean gloves.

All kinds of grapes come to a little bit, and the different flavors of sweet and sour are mixed, and there are more layers.

Put the crushed grapes in a glass jar, add a large amount of rock sugar, and close the lid, without a tight cover, turning it over twice a day.

After the grapes are fermented, a large number of bubbles will be produced, which are stirred with a rolling pin.

After 10 days of fermentation, the skins of the grapes will stratify with the juice underneath, at which point they can be filtered directly into a new bottle.

(Self-brewing is risky, don't imitate!) ）

The pink serum is now very beautiful, sealed and stored for secondary fermentation.

The remaining part of Zuo Qiongqiong was set aside for the usual fruits to eat, and the other part was for cooking.

Cooking with grapes sounds like a dark dish, subverting most people's perceptions, but it actually has a surprising taste when it is made.

Peel the grapes that are easy to peel and remove the seeds for later use, pour the grape skins into clean water, and boil for a few minutes to make the water look very beautiful.

Strain it, add an appropriate amount of sugar, let it cool at about the same temperature as your hands, add yeast, stir well, and pour it into the flour.

The natural color of the grapes is very beautiful, and the more the dough comes out, the more purple it is, like the color of taro paste.

Set aside the dough to rise until it doubles in size, sprinkle a little dry flour on the cutting board, knead it a few times to exhaust, roll it out into a flatbread with a rolling pin, and put the flesh of the grapes that have just been peeled and seeded.

Put in a row, roll up in a row, layer after layer.

Cut it and put it in a steamer basket and steam for 20 minutes.

This is similar to Hanamaki, but because of the use of grape juice and grape flesh, the steamed buns are sweet and fluffy like small bread.

Add a piece of minced pork, chopped green onion, and egg, season with soy sauce, salt, and peppercorns, and stir in one direction until strong.

After the oil is hot, put it directly into the tofu meatballs and fry them, and remove the oil after they are golden brown.

Squeeze the juice of the grape grains, pour them into a pot and boil over low heat, add an appropriate amount of starch water to boil until they are viscous. Pour in coriander, garlic, millet spicy and light soy sauce to make a grape-flavored dipping sauce.

The meatballs are relatively greasy, but after dipping them in the sauce made of grapes, they are Xintiandi, and they taste a little more sweet and sour.

Although it may seem a little strange, think about French fries dipped in ketchup, isn't it almost the same?

Fry minced garlic and green and red peppers in hot oil until fragrant, add chili sauce and grape seeds, stir well, then pour into the processed shrimp and clams, sprinkle with green onion and coriander and put in the oven.

The taste of the shrimp made in this way is similar to that of lychee grilled fish, which looks a little dark, and it tastes sour and spicy!

Then make a roast and chicken wings with grapes.

Peel and chop the grapes and set aside, add a spoonful of chili powder, a spoonful of white sesame seeds, a spoonful of cumin powder, a spoonful of oyster sauce, a spoonful of light soy sauce, half a spoonful of dark soy sauce and grape puree and pour into the sliced pork belly.

The meat marinated in the fruit will be more tender and will have a faint fruity flavor when eaten.

After marinating for an hour, spread it in the air fryer and bake at 180 degrees for 10 minutes, remembering to turn over in the middle.

The pork belly grilled in this way is bubbling with oil, and it has the fragrance of grapes, and it is not greasy at all.

The chicken wings are lined with knives on both sides and marinated in light soy sauce, dark soy sauce, oyster sauce, honey and a pinch of black pepper and grape puree.

Add the chicken wings in the hot oil, fry them on both sides until they are golden brown, pour in the sauce of the marinated chicken wings and stir-fry, add half a bowl of water, and simmer for 10 minutes.

It looks like two unrelated ingredients, but the combination is extraordinarily delicious.

After Zuo Qiongqiong brought everything to the table, the most popular was the grape steamed bun.

When she was a child, she saw the elders in the family use freshly ripe green jujubes to make steamed buns, and without using juice and noodles, they put the green jujubes into the noodles and ferment them directly, which is the sweet taste.

In a childhood without snacks, a small steamed bun can nibble on for an afternoon.

The taste of this grape steamed bun is similar, more like a small bread, and the noodles that come out are just fermented, and they are fluffy and soft when steamed.

"It's the first time I've eaten sweet steamed buns." Lu Qingze said, his hands are very large, and the small flower scroll looks even more mini in his hands.

Zuo Qiongqiong said: "The steamed buns of cornmeal are also sweet, and I will make them for Mr. Lu next time." ”

She made a lot of it, some of it was added to butter and put it in the oven to make small bread, and some of it was given to Wang Huiling.

They can't finish eating too much, so share it with the village chief, and then it's easy to deal with a little thing.

After eating the small flower rolls, several people did not move their chopsticks for the first time.

Zuo Qiongqiong sandwiched a piece of chicken wings, "Why don't you eat?" It's going to be cold soon. ”

"Eat, eat, eat!" Mei Hongmin raised the chopsticks in her hand as she spoke, but after looking around, she didn't start.

The chicken wings in Zuo Qiongqiong's hand are almost finished, and the taste of marinating them in grape juice is different, and the fishy smell of chicken is gone.

Not as sweet as cola chicken wings, with a slightly sour taste.

Lu Qingze saw that she was eating well, and couldn't help but sandwich a piece of chicken wings.

Thanks to the milk saury, the lamb that doesn't eat green onions, the stupid monthly pass, and the recommended tickets of other sisters! (Highly recommend my favorite food blogger 'Yunxi Little Brother'!! ）