Lingquan Space: The group pet, the little lucky girl, is busy with the sea and farming

Chapter 177
After Su Yunman came back from the township meeting, she thought about one thing, but Nangong Qingxian, who went to her house for dinner after a while, never showed up.

She was more or less concerned about what she had heard before, and subconsciously wanted to discuss it with Nangong Qingxian.However, her heart was as anxious as an old farmer waiting for rain.For half a month, this sunny day has been sunny.

During the Dragon Boat Festival in May, the Su family planted mugwort leaves on the fence early.Su Genliang also made a big sword out of calamus and mugwort leaves and hung it under the eaves.

The stems of the grown mugwort leaves are very hard.It was broken by Su Genliang and woven into the skeleton of the sword.Calamus is like the most common grass on the roadside.Its leaves are sword-shaped and fragrant when broken.It also repels mosquitoes.It is wrapped around the skeleton to form a sword that "kills demons and eliminates demons".

A few days ago, Xu Xiumei started preparing meat dumplings.This time, he prepared dumplings stuffed with dried plums and vegetables and sweet dumplings with eight treasures.

The dried plums were brought back from Su Yunman's aunt's house a few days ago.Dried plum vegetables, also known as "mildew dried vegetables", are made every year before plums enter.

Xu Xiuhuan's moldy dried vegetables are made of mustard.Others are made with dried cabbage or wild vegetables.Dry the washed young mustard in the sun for a week, and then put it in a cool and ventilated place to dry for a week.

After the leaves turn yellow and green, cut them into thin shreds, knead them into salt, put them into clay pots, and seal them tightly.After being marinated for half a month in a cool place, the sour plums turn golden yellow and are a sour and sweet delicacy.

Cut the pork into large pieces, add soy sauce, salt, sugar, red yeast rice, fermented bean curd and marinate for more than two hours.Divide the soaked glutinous rice into two parts, one part is mixed with the cut plums, and mix well.

Another kind of eight-treasure zongzi is sweet zongzi, which is the zongzi that Su Yunman ate at her grandma's house.Xu Xiumei soaked red dates, soybeans, red beans, lotus seeds, mung beans, and barley one day in advance.Su Yunman took a look in the basin, "Mother, why don't you eat peanuts?"

If there are no peanuts in the dumplings, the taste will be much worse.The bean and rice in the eight-treasure rice dumpling are mellow, the red dates have a sweet aftertaste, and the peanuts are crunchy in the soft cotton.

"Oops," Xu Xiumei patted her forehead, "Forget about being busy. Hurry up, Yun Xue, go get some peanuts from the cupboard!"

Su Yunxue came over with a small bowl.She smiled at Yan Ping. "I found out when I woke up this morning."

Then he passed the bowl over.There is reddish water in it, and there are red fat people soaking in it.

Su Yunman gave her thumb to her sister.

Making zongzi is an activity for the whole family.The Zongzi leaves are the large Ruo leaves that Su Genliang picked up from the water a few days ago.In fact, reed leaves can also be used, but the fragrance of wild leaves is better.

Press the washed and dried Ruo leaves under the stones and scatter them in bamboo baskets.Xu Xiumei brought bacon, mixed glutinous rice eight treasures, dried plums mixed with glutinous rice.Su Yunxue took out two rolls of thread of different colors from the cabinet in the room and began to make zongzi.

Xu Xiumei showed it to Su Yunman who was sitting next to her.She broke off a piece of foliage from the middle and made a funnel.

"There must be no gaps here." Xu Xiumei handed over the measured inside of the small funnel to Su Yunman.This funnel is also said to be an exact match.

"Don't be greedy." Xu Xiumei taught her daughter to grab a handful of glutinous rice, prunes and shredded vegetables from the basin.She stuffed it into the Ruoye funnel.She squeezed it with her hands, picked up two pieces of marinated pork belly and put them on the glutinous rice, and covered it gently with a small handful of glutinous rice.

"Don't be too full," Xu Xiumei showed her the unfinished zongzi in her hand, then pushed down the leaves of the zongzi to cover the filling of the zongzi, folded them along the edges, and a triangular zongzi became a shape.

(End of this chapter)