Because of Tong Qian's previous sentence that the people of Beijing are spicy, the Shuiyi people decided to make mandarin duck hot pot at noon. Book Lovers' Building

The big bones are ready to boil the broth as the bottom of the clear soup pot, and the clay pot containing the big bones is set on the fire, and the people of Shui Yi begin to process the ingredients.

Winter vegetables here are scarce, some are mostly white pine, radish, mustard greens, oilseed lettuce, this is because this is the south, if there is a heavy snow in the north, the outside is all frozen, and you can only eat vegetables in the cellar.

The Shuiyi people cleaned all these vegetables and quickly put them on the plate, there was no mutton at home, the Shuiyi people found a piece of pork belly and cut it into translucent slices and marinated it slightly, so that the pork tasted more delicious and flavorful, and slaughtered a fish and squeezed it into fish balls......

After processing the ingredients and waiting for the broth to boil, the Shui Yi people began to make the bottom of the spicy pot, stir-fry all kinds of spices into the oil pot to make the fragrance, add their own homemade hot sauce, fry the red oil, add water and boil.

At the moment when the spices entered the pot and the fragrance came out, Tong Qian stopped chattering to Shui Yiren, and asked with his eyes firmly fixed on the red soup tumbling in the pot.

"Girl, what are you making delicious, this spice is fried well, how do you add water, do you want to boil fragrant eggs? But why are there so many chili peppers? ”

Seeing that Tong Qian was good, Shui Eve, who was helping to help on the side, explained: "This is a hot pot, after the weather is cold, Sister Ah often makes it for us to eat, and when the cut vegetables are eaten, they can be eaten directly in it, which is fun and delicious, and the most important thing is that they are not afraid of the cold." ”

"Aren't you afraid of the cold?" Tong Qian was surprised and asked, "Am I going to eat it in a pot?" ”

"How can you eat in a pot, I have this kind of pot, it is specially made by someone, Uncle Tong can take a look, and you can also imitate a batch when the time comes, don't you say that people in Beijing are spicy, it is cold there, this kind of pot, you can add charcoal between them, it is very convenient, a small one just puts it on the table and looks good and does not occupy a place, you eat at noon, this hot pot can definitely sell in the capital."

Shui Yiren showed Tong Qian the fire boiler he custom-made, and took out a bowl of capers from the dark corner jar in the kitchen.

The hot pot has a strong flavor and elegant capers, which are the best partners.

However, at this time, the salt is expensive and is a limited amount of trading, everyone is reluctant to waste salt, the vegetables that are harvested in autumn are generally dried vegetables, and when you want to eat in winter, grab a handful of the pot and cook it directly, the oil and salt are less, eat dry, and the taste is not good.

The Shuiyi people don't like to eat the dried vegetables, so they pickled all the remaining beans from this year into capers.

Tong Qian was holding the hot pot given by Shui Yiren to study, and he said hello, and when he saw Shui Yiren bringing a bowl of yellow and clear beans, he couldn't help but start to get good again.

I thought to myself why this little girl has so many strange things, although the color of this bean is yellow, it seems to be very fresh.

The eyes quickly took advantage of the hand and put it into his mouth, and his eyes lit up after chewing it twice. Pulling the water, Yiren didn't let him go, pointed to the capers in her hand and asked.

"Girl, how did you get these beans, why are they so appetizing, sour and slightly spicy, and the taste is crisp, how did you do it?"

"Capers, of course they're pickled! If you like to wait until you leave, take some back, I have pickled a lot of beans this year, and I can eat them until the beginning of spring next year. Shui Yiren said casually, and after saying that, he glanced at him strangely, then turned around, washed the beans, washed them in the pot, and used the hot oil all over the pot, and put them out, and the lunch meal was neat.

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Because of Tong Qian's previous sentence that the people of Beijing are spicy, the Shuiyi people decided to make mandarin duck hot pot at noon. Book Lovers' Building

The big bones are ready to boil the broth as the bottom of the clear soup pot, and the clay pot containing the big bones is set on the fire, and the people of Shui Yi begin to process the ingredients.

Winter vegetables here are scarce, some are mostly white pine, radish, mustard greens, oilseed lettuce, this is because this is the south, if there is a heavy snow in the north, the outside is all frozen, and you can only eat vegetables in the cellar.

The Shuiyi people cleaned all these vegetables and quickly put them on the plate, there was no mutton at home, the Shuiyi people found a piece of pork belly and cut it into translucent slices and marinated it slightly, so that the pork tasted more delicious and flavorful, and slaughtered a fish and squeezed it into fish balls......

After processing the ingredients and waiting for the broth to boil, the Shui Yi people began to make the bottom of the spicy pot, stir-fry all kinds of spices into the oil pot to make the fragrance, add their own homemade hot sauce, fry the red oil, add water and boil.

At the moment when the spices entered the pot and the fragrance came out, Tong Qian stopped chattering to Shui Yiren, and asked with his eyes firmly fixed on the red soup tumbling in the pot.

"Girl, what are you making delicious, this spice is fried well, how do you add water, do you want to boil fragrant eggs? But why are there so many chili peppers? ”

Seeing that Tong Qian was good, Shui Eve, who was helping to help on the side, explained: "This is a hot pot, after the weather is cold, Sister Ah often makes it for us to eat, and when the cut vegetables are eaten, they can be eaten directly in it, which is fun and delicious, and the most important thing is that they are not afraid of the cold." ”

"Aren't you afraid of the cold?" Tong Qian was surprised and asked, "Am I going to eat it in a pot?" ”

"How can you eat in a pot, I have this kind of pot, it is specially made by someone, Uncle Tong can take a look, and you can also imitate a batch when the time comes, don't you say that people in Beijing are spicy, it is cold there, this kind of pot, you can add charcoal between them, it is very convenient, a small one just puts it on the table and looks good and does not occupy a place, you eat at noon, this hot pot can definitely sell in the capital."

Shui Yiren showed Tong Qian the fire boiler he custom-made, and took out a bowl of capers from the dark corner jar in the kitchen.

The hot pot has a strong flavor and elegant capers, which are the best partners.

However, at this time, the salt is expensive and is a limited amount of trading, everyone is reluctant to waste salt, the vegetables that are harvested in autumn are generally dried vegetables, and when you want to eat in winter, grab a handful of the pot and cook it directly, the oil and salt are less, eat dry, and the taste is not good.

The Shuiyi people don't like to eat the dried vegetables, so they pickled all the remaining beans from this year into capers.

Tong Qian was holding the hot pot given by Shui Yiren to study, and he said hello, and when he saw Shui Yiren bringing a bowl of yellow and clear beans, he couldn't help but start to get good again.

I thought to myself why this little girl has so many strange things, although the color of this bean is yellow, it seems to be very fresh.

The eyes quickly took advantage of the hand and put it into his mouth, and his eyes lit up after chewing it twice. Pulling the water, Yiren didn't let him go, pointed to the capers in her hand and asked.

"Girl, how did you get these beans, why are they so appetizing, sour and slightly spicy, and the taste is crisp, how did you do it?"

"Capers, of course they're pickled! If you like to wait until you leave, take some back, I have pickled a lot of beans this year, and I can eat them until the beginning of spring next year. Shui Yiren said casually, and after saying that, he glanced at him strangely, then turned around, washed the beans, washed them in the pot, and used the hot oil all over the pot, and put them out, and the lunch meal was neat.

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