The other crops have not grown for the time being, so today's lunch is only left with the sweet potato leaves picked by Zuo Qiongqiong's hands, as well as a few diced radishes and small potatoes that don't count.

Of course, He Yunzhou couldn't let them eat so easily, and they still had to play games to win the ingredients.

Zuo Qiongqiong, a local, doesn't need to participate in this, and comes back directly with the ingredients.

He Yunzhou told the staff not to photograph Lu Qingze and the others, and as soon as they entered the door, the two went straight to the kitchen.

Because there are people from the program team coming today, Zuo Qiongqiong also deliberately asked the food delivery people to send more, which seems to be very prescient now.

She is going to make the sweet potato leaves and wo tou first, which is similar to the process of steaming steamed buns, but it is very delicious.

First, the washed sweet potato leaves are simply cut with a knife, without too much chopping, and cut them into strips or pieces.

Put the sweet potato leaves into the basin, add salt, thirteen spices to taste, eat this kind of thing is the natural taste of eating, if you add too much seasoning, the original taste of the sweet potato leaves will be covered.

Add a small amount of cooking oil and stir to disperse.

The first time you add too much flour, you don't need to knead it directly, and vigorously knead out the juice of the sweet potato.

At this time, the surface of the sweet potato leaves will be stained with a layer of flour, and it will become more sticky, so put the flour in it a second time and continue to knead.

This time, the sweet potato leaves are already showing signs of clumping, and then add the flour for the third time.

The method of adding noodles in batches does not need to put water, and you can simply knead the sweet potato leaves and flour together, and it is more uniform.

If you find it troublesome, you can directly chop the sweet potato leaves and knead them into the dough that has already been made.

It's okay if the dough is a little sticky at the end, but if it's too dry, it won't taste good when steamed.

Stick a little water on your hands, pull off a lump of dough and arrange it into a nest shape.

Because the dough has not been fermented, it will be stronger to make a nest, and those who like to make dough can put yeast in it when kneading, ferment it to twice the size and then steam it into steamed bread.

However, today Zuo Qiongqiong didn't have time to wait for the noodles to ferment, and it would be faster to make a dead noodles.

After it is done, it will be steamed in a pot and cooked in about 25 minutes.

Zuo Qiongqiong is made with a large cauldron, one layer above, one layer below, and more than sixty can be steamed at a time, so there are many people who come today, so I don't worry about wasting it.

[I'll go, I now believe that this is a real food blogger, and the action of steaming steamed buns is too proficient, right? ] 】

[I like the nest head of sweet potato leaves, and now I can't eat it at all when I go to school in other places. 】

[Little sister, make a garlic juice, I like garlic juice the most! ] 】

【Chili sauce, can't do without chili sauce.】 】

[A few people outside are playing games, but here it looks like the years are quiet. 】

Zuo Qiongqiong prepared a few more dishes for dinner, and when she had a headache to stew some soup, there was a trotting sound at the door.

"Zuo Qiongqiong, what do you think I won back? Chops!!! ”

Lu Qingye entered the door with a rib, and the smirk on his face was undisguised, and he was directly photographed by the camera.

[Who is this?] This is my cold brother? 】

[No face to see, really no face to see. 】

When he saw the cameraman in the kitchen, Lu Qingye was also stunned, the expression on his face changed instantly, and he coughed: "This is what I won by playing the game just now, you can see how to do it." ”

At the same time, he glared at the cameraman in a place where the camera couldn't shoot, cooking and shooting, are you just the material?

"No help, it's going to be done right away, you go to the living room."

Grandma Mei was still talking about Lu Qingye coming back last night, and she must have a lot of things to say to him, so leave this time to their family.

The pork ribs that Lu Qingye brought back are pork ribs, which are made by every family during the Chinese New Year.

But there is no one in Zuo Qiongqiong's house, and the food I bought outside last time tasted average, and there was no fragrance.

But now the pork ribs in his hand looked like He Yunzhou bought them from the villagers, and they were very well preserved, with a lot of color and oil.

Since you can't eat the radish you grow, let's eat the one you bought.

As the saying goes, eat radish in winter and ginger in summer, no need for a doctor to prescribe medicine, that is, eat more ginger in summer and eat more radish in winter is good for your health.

Zuo Qiongqiong bought some back when she was on the street before, and there were still a few leftover after making pickled pepper radish, and it happened that she would stew soup for lunch today.

First of all, chop the pork ribs into pieces, blanch them in a pot, skim off the foam after the water boils, and cook for a few minutes.

This step is mainly to remove the excess salt in the pork ribs, which will be too salty if eaten directly.

Remove the cooked ribs and wash them several times with hot hands to remove the grease and salt from the surface of the ribs.

After washing, put it directly into the large casserole, ginger slices, green onions, a few peppercorns, and boil directly in hot water over high heat.

After the water boils, turn the heat to medium and simmer slowly, and take advantage of this time to process the radish.

Peel off the skin, cut it into small pieces, add the radish after the pork rib soup has turned white, and simmer for another ten minutes.

Never put salt in it, because the saltiness of the pork ribs itself is enough.

Although there are no condiments, the soup is delicious, and the radish is already full of aroma of pork ribs when it is stewed.

The soft radish and salty pork ribs make the soup milky white, which goes well with rice.

[Why do ribs have to be washed so many times?] It feels like a waste of water. 】

[Didn't you say before that this anchor was poor? ] Why is the home so well decorated? 】

[Lu Qingye! I want to see Lu Qingye! Cameraman, what are you doing? 】

[Everyone else is one person and one shot, why are she two? ] 】

[As you know, if you don't wash the pork ribs well, they will be salty and there is no way to eat them. 】

[It seems that the room can't be filmed, and the camera doesn't dare to sweep in that direction.] 】

Zuo Qiongqiong, the tip of the sweet potato just now, still left a handful, waiting for the last time to stir-fry.

Stir-fry minced garlic and dried chili peppers until fragrant, add washed sweet potato leaves, stir-fry until soft, and add salt to taste.

This dish is very simple, no need to blanch, the tender sweet potato tips are fried without blackening, and the green oil will make you have an appetite at a glance.

After the last green vegetables are fried, the rice can be served, Zuo Qiongqiong looked at more than a dozen dishes and called for free labor.

"Lu Qingye! Dine! Mr. Lu! It's time to eat! ”

[If you call your name directly, it must be a good relationship, right?] 】

[Hahahaha! I saw Lu Qingye running over. 】

[Just shout Lu Qingye once, why do you still call Mr. Lu, suddenly official? ] 】

Zuo Qiongqiong didn't know that her two shouts had already caused a stir in the live broadcast room, but the table was full of people eating, and no one cared about what was going on in the live broadcast room.

In the end, fans were guessing that Zuo Qiongqiong felt that it was not good after calling Lu Qingye's name directly, and called Mr. Lu respectfully.

Zuo Qiongqiong: It's trouble-free, having such fans is trouble-free.

Ask for comments~~~

(End of chapter)