After Zuo Qiongqiong uploaded the video, before she had time to read the comments, the WeChat call rang.

Lu Qingye showed a handsome face and complained: "Zuo Qiongqiong, you actually do this? Is it because my position as the top three is not stable enough? Why can't you send me some? ”

There was a resentment in the other party's tone, and I don't know how to bully him.

Recently, Lu Qingye went to participate in a homestay variety show, which was going to be recorded for a month, and it has only started recently.

He is usually busy with his work, and he won't watch Zuo Qiongqiong's live broadcast every day, plus the 'full stop' brother and Lu Qingze have received all kinds of gifts, Lu Qingye has fallen to the third place on the list.

At the moment, I still have the leisure to watch the video, and it seems that the recording of this show is quite smooth.

Zuo Qiongqiong asked for a new address, made some beef jerky and bibimbap sauce, as well as Xie Wenzhao's unfinished biscuits and spicy strips and mailed them over.

The distance between the two is really a bit far now, and she is afraid that making other things will rot on the road, so it is safer to have food that can be preserved.

The garlic in the small vegetable garden has grown garlic sprouts, and it is necessary to pull them out in time, and the garlic will not grow big after flowering, and the garlic sprouts can be used to make some pickles.

Many people don't know that garlic sprouts and garlic are on the same garlic plant.

Garlic cloves are inserted into the ground, protected from light, and will become garlic yellow in about ten days, if you do not protect from light, it is garlic sprouts, scrambled eggs or bacon are delicious.

When the garlic sprouts grow a little longer, a flower stem will be pulled out from the middle position, and after it is extracted, it will be garlic sprouts.

The fresh garlic sprouts are very crispy, and you can vaguely taste the garlic flavor, spicy, and a hint of sweetness, which is the kind that you often see in the market.

At this time, the garlic in the ground is also very tender, dig it out and soak the sugar garlic, crisp and raw.

If the garlic sprouts are not pulled out, when the leaves of the garlic turn yellow, they will burst open, and the inside is the size of a grain of rice, and you can harvest it even if you sow it.

This garlic sprout knife is specially made, with a wire pressed against a wooden handle, and a curved blade underneath.

Grab the garlic sprout with one hand, and slide the knife down the garlic sprout with the other hand, and you can easily cut the garlic sprout with a little force in the same position.

In this way, the original garlic will not fall, and the garlic sprouts can be pulled out, which is very convenient.

In the memory of the original owner, the price of garlic in the past two years was still relatively expensive, and there were also a large number of garlic grown in the village.

In the sweaty weather, when I looked at the fields, I was wearing straw hats and smoking garlic sprouts.

Although the purchase price is not high, one person can earn more than 100 yuan a day.

Zuo Qiongqiong didn't grow much garlic, and she ate garlic seedlings twice a while ago, and there were even fewer left.

In less than half an hour, all the garlic sprouts were pumped out.

Tie it with a rope, pull out a few tender garlic sprouts, and you're ready to go home.

When I was in the field, I didn't feel it, but when I got home, I found that I was covered in the smell of garlic.

It was still early, so she put her things in the kitchen and took a shower before cleaning up.

Divide the garlic sprouts in half and save some scrambled meat or scrambled eggs.

The remaining garlic sprouts are cut into sections, then sprinkled with a large handful of salt, mixed evenly, and marinated for more than an hour.

Next, prepare the spices, Sichuan pepper, star anise and two bay leaves into a waterless and oil-free pot to fry the fragrance, pour in two spoons of light soy sauce, two spoons of aged vinegar, one spoonful of sugar, and cook for five minutes, turn off the heat and let cool.

It is best not to turn on the high heat during the whole process to prevent the sauce from boiling bitterly.

After an hour, the garlic sprouts have softened, pour out the marinated water and put two slices of ginger, some garlic slices and a little millet spicy.

Finally, pour in the sauce, stir well and serve.

Zuo Qiongqiong made a lot of them, and put the rest into a glass jar, put it in the refrigerator, and take it as you go.

The pickled garlic sprouts have less spicy taste, and with the slightly sour sauce, they taste sour and crispy, and it is very good with white rice porridge.

It is best to soak this small pickle for a while after pickling, otherwise it will not taste inside.

Next, Zuo Qiongqiong processed the tender garlic.

First peel off the purple skin on the surface of the tender garlic, and remove the root below, the whole is white and tender.

Put it in a large basin, fill it with water, and put two spoonfuls of salt.

This step is similar to the garlic sprouts just now, which can remove some of the spicy taste in the garlic, and it will not taste too spicy.

This gap is used as a seasoning, a little more sugar, salt, white vinegar, water, put it in a pot and boil over high heat, pour it out and cool it.

Finally, put the soaked garlic in, pour it into a glass jar, and put it in a cool place, and it will taste in about a month.

The pickled sweet garlic has a slight sour taste, and the spicy is removed after soaking for a long time, and it tastes only crispy and raw, which is the standard configuration of hot pot restaurants in many places.

Zuo Qiongqiong also brought back two corns from the ground, because they were planted later than other people's homes, and now the corn kernels have not yet grown, and these brought back can be used to make a soup.

In summer, if you don't have an appetite, make a simple winter melon and corn consommé.

The most common winter melon in summer is cut into thin slices, corn is cut into segments, and a few blanched pork ribs are served if there are conditions.

Put a little oil in the pot, fry the chopped chives, stir-fry the pork ribs for a while, then add the winter melon, add water after stir-frying, and after a while, put the corn in.

The corn is cooked, seasoned with a pinch of salt, and it is ready to serve.

The soup is very sweet, and the recipe is very simple.

At the dining table, Xie Xinguo was stunned when he saw this winter melon and corn soup, and said, "It's the first time I've seen this method of stewing soup, and it tastes pretty good." ”

The combination of winter melon and corn is not very common, but it tastes very good when cooked, and if you eat more winter melon in summer, it will clear the heat and be good for the body.

In the evening, there was a sudden gust of wind, and Zuo Qiongqiong planned to go out to cool off for a while after putting the two small groups to sleep.

During the day, you don't tan yourself lightly, and you can't make a good profit at night.

As soon as she walked to the door, there was movement behind her, and Zuo Qiongqiong was worried about waking up Grandma Mei, but she didn't expect it to be Lu Qingze.

The other party was wearing pajamas, with a pair of gold-rimmed glasses hanging on the bridge of his nose, and he looked a little abstinent out of thin air.

The man was not in a wheelchair, and he appeared taller in the dark.

Zuo Qiongqiong swallowed her saliva inexplicably, and asked softly, "Mr. Lu, did I disturb you?" ”

Lu Qingze shook his head: "After sitting for a day, come out for a walk." ”

So Zuo Qiongqiong's own walk became two people walking together, there were very few people in the village at night, and there were few people living here, and they all went to bed early.

The cool breeze was blowing, and the two walked to the homestead unconsciously.

Ask for comments, ask for votes~ (Light a small firework, but the fireworks that flew up almost jumped on my head)

(End of chapter)