[I have to say, this sight is good, I feel like I'm in the countryside now.] 】

[I picked these dishes, send them to me immediately!] 】

[What did you take?] Obviously I won it! 】

[Don't grab it, I just need those tomatoes inside.] 】

[Although this sight is good, our heads are so dizzy. 】

Zuo Qiongqiong filled the basket and was about to go home, and on the way she saw a large field of radishes, the leaves were all green, and she looked very good.

[Why didn't Fugui leave? The sun is a little big today, so hurry up and go home! 】

[Is this a turnip?] I watched variety shows before, this thing shouldn't have grown up yet, right? 】

[That finger-sized radish is really about to laugh at me, it's the first time I've seen such a big radish in my life. 】

Then everyone in the live broadcast room followed Zuo Qiongqiong to the house in the opposite direction, and felt that the speed was still quite fast.

Zuo Qiongqiong didn't take out her mobile phone and couldn't see the comments in the live broadcast room, but she suddenly thought of a delicacy made of radish leaves, that is, dried plum vegetables.

At this time, the radish leaves are growing just right, and it is very good to make plum vegetables, and it is very delicious to turn around and buckle the meat or wrap the buns.

When I came to the field wrapped up in "Splendid Times" before, the radish field here has been carefully cared for, and it grows better, and the leaves look fat.

Zuo Qiongqiong said: "Family, I suddenly thought of a delicacy made with radish leaves, let's follow me to prepare this today." ”

The leaves of the radish also have to absorb the sunlight, not all bald, Zuo Qiongqiong picked a few pieces on each radish that grew well, and harvested a big hug after a while.

When I was happy to pick them, I forgot that I didn't take the bag, so how to take these radish leaves home is a little inconvenient.

[Fugui, this leaf is pasted on my face]

[What's so delicious about leaves?] It can't be fed to pigs, right? 】

[I don't like the taste of radish, as long as it's a rhizome, I don't like it.] 】

[It's still a long way to come, won't it be a little tiring to go back with so many things?] 】

Zuo Qiongqiong also felt a little tired, but after the radish leaves were dried, there were not many of them, and she could only eat two or three meals of these picks today, and she still waited to turn around and drive her own small three wheels.

She walked relatively fast, and it took nearly seven or eight minutes to get home.

couldn't be seen in the live broadcast room, Wang Huiling could only stand at the door and look, and after seeing her figure, she hid aside to avoid being photographed by the camera.

Zuo Qiongqiong felt that her arms were sore when she threw the radish leaves into the pot, "Finally home, let's clean these leaves first." ”

There are small thorns on the back of the radish leaves, and it is best to wear gloves when washing, otherwise the small thorns will torture people crazy.

Wash the radish leaves and put them in a clean basket and dry.

"Today's sun is still relatively poisonous, about a few hours will be fine, but I can't replace everyone waiting under the sun, this episode of the video is recorded from this perspective, everyone squat."

After turning off the live broadcast, Zuo Qiongqiong was going to lie down tired, so drink some water to calm down first.

"Sister, how do you eat these radish leaves? No one in the village has eaten it. "Although the situation in Wang Huiling's house is not good, I have never heard of anyone eating this thing.

Instead, it was the leaves of carrots, which she had seen people eat.

Zuo Qiongqiong took a fan to fan herself to cool down: "You know the dried plum vegetables, right?" Wrapping buns, buttoning meat, it's delicious, I'm drooling when I think about it, I remember that there are some buttoned meat in the refrigerator, take it out to thaw, and eat this for lunch. ”

Put the dried radish leaves in a pot of boiling water and cook for two minutes, not too long, otherwise the radish leaves will rot and it will not look good.

Put the radish leaves into the pot, cover the pot, seal and let stand for a few hours, and the bitter taste in the radish leaves will dissipate during this process.

The next day continue to dry until drying, yesterday a large pile of leaves turned into a small handful, steam in the pot for thirty minutes, continue to dry, steam for another thirty minutes and then dry.

Finally, steam for another 30 minutes, put it in a basin, add an appropriate amount of salt and start kneading, and that's almost done.

At this time, it can be directly separated, bundled into a ball, and directly put it in a bag to seal and preserve, and it is convenient when you want to eat.

The radish leaves, which have been steamed and dried three times, have turned from green to dark brown, and who knows if it is not said that it is made from radish leaves?

Zuo Qiongqiong looked at a few small balls of dried plum vegetables, and decided in her heart that she must prepare more next time.

I have all the umeboshi dishes, so let's make a bun with umeboshi today.

Mix the dough with warm water and leave it in a warm place to ferment until it doubles in size, then prepare the filling.

Zuo Qiongqiong found that she was now more and more fond of eating pasta, and she couldn't help but be happy when she watched the dough in the pot ferment and the steamed steamed buns were soft and soft.

Prepare some pork, whisk it into a meat filling, put oil in a pan, stir-fry the meat filling to remove the fat and pour in the washed plum cabbage.

Two spoons of light soy sauce, a spoonful of oil, a spoonful of salt, a spoonful of starch, stir well, add to the pot and stir-fry evenly, and when cooked, you can take it out of the pot for later use.

Knead the dough twice to exhaust it, then divide it into dough pieces of similar size and roll them into bun wrappers.

Wrap the filling, put it in the cage drawer and let it rise for another 15 minutes, then turn on the high heat and steam for 15 minutes, and simmer for 5 minutes to get out of the pot.

The wrapped buns have undergone another round of fermentation, and the dough is more fluffy, white and fat, and it rebounds quickly with a gentle pinch of your hand.

Zuo Qiongqiong cooled for a while and then broke one directly, and the plum vegetables and minced pork in it were very well matched.

The dried umeboshi is wrapped in lard, and it looks oily and shiny on the outside.

Take a bite, the part of the plum stem is a little stalked, and the taste is even more up, the bun that has just come out is already soft, and Zuo Qiongqiong didn't feel like she was stuffed between her teeth after eating it.

Just as he was thinking about bringing it over to Grandma Mei to share, a hand suddenly stretched out from one side and took away a bun accurately.

It's so fast that it feels like an illusion.

But the illusion is inexplicably familiar.

Zuo Qiongqiong turned around and saw Lu Qingze sitting back on top of her wheelchair, tearing open the bun, and taking a very 'elegant' bite.

The aroma of noodles, pork, and the special aroma of umeboshi are blended together, and the most ordinary ingredients can make a different deliciousness.

Zuo Qiongqiong was a little nervous when he didn't speak, would the other party not like these things?

But there was no expression on the other party's face, and in the end, his eyebrows moved slightly.

"Mr. Lu, what do you think of the taste?" Zuo Qiongqiong is very confident in her cooking skills, but she is also eager to be praised by the other party.

Change the cover, don't you can't find me~·~

(End of chapter)