There was no lunch break after the meal, Li Changhui packed up all the haggis, and then went to the mountains.

Get the herbs that repel the snake back as soon as possible, and plant some around the pigsty and chicken coop, so that you can avoid things like Aunt Zhang today.

Lin He blanched the haggis with ginger and scallion wine, scooped it up and put it aside to drain the water.

It had just rained overnight, and now the sun came out, and it wasn't very hot.

The marinated mutton strips in the morning were almost done, and after washing the big wok, Lin He began to make mutton jerky.

If there is no oven, then fry it in oil, and then bake it slowly, Lin He is also doing this for the first time, and he also has some drumming in his heart, if this is invalid, a sheep will be wasted.

Hot pan cold oil, soybean oil is used today, cold oil is not as strong as rapeseed oil, oil is not used too much, and then put the marinated lamb strips in.

There was a lot of wood burning in the stove, and it burned slowly and for a long time, so she didn't have to keep looking at the fire.

Mix the lamb with a long spatula and coat each strip with soybean oil, with a little more oil in the middle.

It didn't take long for the mutton strips to make a sizzling sound, and Lin He's hands kept moving, constantly stir-frying, not only to fry the mutton over a simmer, but also to dry the moisture inside.

Strive to store it for a while longer, so that when a few children go to the academy in the future, they can bring a little bit every day.

When the weather is hot, eggs are okay for an hour or two, but they are not delicious in the afternoon and are easy to spoil.

After a while, the fragrance came out, and at the same time, Lin He was also sweating profusely.

Although it wasn't too hot today, she was next to the fire after all, and her hand movements hadn't stopped, and this mutton jerky might not be cooked for a while.

After thinking about it, I went to the utility room and found a bag of saltpeter and put it in a wooden basin, adding twice as much water.

It didn't take long for the ice cube to form, and it was placed at your feet, and it was really comfortable.

The monotonous and repetitive stir-frying action lasted for half an hour, the fragrance became more and more intense, and the oil in the mutton was also fried.

Picking up a strip of mutton, the strip of meat, which was originally finger-thick, shrank by half.

The smell of mutton is very strong, and if it weren't for the lack of beef, she wouldn't have chosen to make mutton jerky.

It turns out that even with a lot of spices, the mutton still has a bad smell, but fortunately, it is not very obvious and can be ignored.

The firewood that had not yet burned out in the stove was extinguished, leaving only some charcoal fire, which spread all over the hearth.

Then scoop up the shrunken mutton strips and filter the oil and water, there is still a lot of oil left in the pot, which is very fragrant, but there is also a strong smell of mutton.

I didn't think about what I could do with the oil, but I still put it aside, found a handkerchief to cushion it, and put the whole wok aside.

Take out the large round dustpan that has been washed long ago, put it directly, and then pour the mutton into the dustpan, spread it out with chopsticks, there are residual oil stains, drip down the gap of the dustpan, and fall on the charcoal fire, making a 'zizi' sound.

Just grill it over a charcoal fire, dry it a little, and turn it over later.

Finally able to take a break, poured a bowl of cold tea, and poured it down in two sips, it was too hot, the basin of ice only melted half, and hurriedly brought it to the table.

It was too hot near the stove, and there was a charcoal fire in the stove, which was constantly emitting heat.

The haggis that had been blanched before was also cooled, and all the haggis cutting board and kitchen knives were brought to the table where the haggis was eaten, and then the haggis was ready to be cut out.

Away from the fire, it was really cooler, and I was busy, when Lao Zhang's voice came from the front.

After looking at the sky, it was estimated that he was going to go back and tell his family about the situation, so he found a piece of oiled paper and wrapped a bag of cut haggis.

Lao Zhang was still standing at the door of the outer courtyard, did not enter the inner courtyard, and when he saw Lin He coming out, he hurriedly explained.

"Mrs. Li, my daughter-in-law seems to be fine, I want to go back and talk to the children at home, and then feed the pigs when I come back."

Lin He wrapped the oil paper in his hand and gave it to him: "You go back first, this is haggis, blanched, and it's not bad to take it home to stew soup." ”

Lao Zhang took it a little flattered, and after thanking him repeatedly, he hesitated for a moment and said another thing.

"Mrs. Li, the girl that Master Li saved in the morning, and her mother, came here again just now."

Lin He was stunned: "Are they here again?" What to do? ”

"I said that I wanted to kowtow to Mr. Li to thank him, and I heard me say that Mr. Li didn't come back when he went out, so he went back again, saying that when Mr. Li came back, he would kowtow again."

It always feels a little wrong, and since this morning, I have this inexplicable intuition when I stopped Li Changhui from going to the river to deal with the sheep.

But Lin He didn't think much about it, just nodded and said that he knew.

Lao Zhang didn't say anything, and soon went home with haggis.

Lin He went to the concierge to see Aunt Zhang, and Aunt Zhang slept again, but her face was much better, and she didn't have a fever, but her face was still a little pale.

The situation is indeed a lot better, Lin He is a little relieved, and at the same time admires Li Changhui very much.

She only knew that Li Changhui would change the insecticide and snake repellent medicine bags at home every few months, and she never had to worry about snakes, rats, insects, ants and other things at home.

But I didn't expect that such a thing as anti-snake venom would be so powerful.

Without bothering Aunt Zhang too much, Lin He returned to the kitchen and continued to be busy, there were still a lot of haggis, and Lin He only cut the amount of their meal at night.

Put the rest away, and when Li Changhui goes to pick up Li An in the afternoon, you can take it to the city and sell it to the restaurant.

When Li Changhui finally came back from the mountain, Lin He's mutton jerky had already been roasted, and as soon as he entered the kitchen, there was a strong smell of barbecue.

"It smells so good."

He came back from the back door, and when Lin He heard the movement, the person had already entered the house.

I happened to have a piece of mutton jerky in my hand, and fed it directly to Li Changhui's mouth: "Taste it, how does it taste?" ”

Li Changhui tasted the product carefully and nodded seriously: "It's very fragrant, a little hard, a little dry, and it's very good to make snacks." ”

"Yes, I think so too, and it's very dry, you can put it for a few more days, and then bring a little bit to the three children every day, and eat a few when you're hungry, and you can also pad your stomach."

Dozens of catties of mutton, roasted and dried is less than twenty catties of jerky, and the four in the family are all big stomachs, even if they want to eat for a few more days, they don't have a chance.

Li Changhui helped bring the dustpan of roast mutton to the table, and Lin He touched it: "After roasting for so long, this dustpan is estimated to be bad after a few times." ”

"It's okay, just buy a few more next time, lamb can do this, and other meats should be okay."

This means that I want to make other barbecue jerky.

Lin He nodded: "Indeed, the grilled dried fish is also quite delicious, and when the water level in the river recovers, let's catch some small fish, which is not the same as fried dried fish." ”