Jinghua little cook

What is postpartum care for sows?
Pigs are short, but it is still unreasonable to be so short.

Ever since, the postpartum care of sows has become very important.

What if the piggy fakes death as soon as it is born?
"Head and tail swinging method, wine wiping method, nostril poking method, artificial respiration method... Uh—"

Lu Xiling continued to look down.

What should I do if the sow is dystocia?
"Cut your nails, wash your hands, wash your arms, apply oil to your hands, and then put your fingers together, and wait for the sow to stop working hard and insert it in a spiral..."

In front of the blue electronic screen, Lu Xiling clasped her hands together and paused as she pulled them out.

Hmm... It's time for her nails to be trimmed. Recently, it seems to be popular to use impatiens to dye her nails. The dyed nails are pink and tender, which suits her delicate hands like snow.

Then find bean sprouts and put some patterns on it. The plum blossoms are good, but the colors are contrasting. The peonies are also good, but too complicated.

Snowflakes are simpler, but they do not conform to solar terms.

Lu Xiling sighed.

Opening his eyes again, Huyou was startled by the hands in front of him.

"Pig hands—"

Shen Han dreamed and sat up startled.

The little princess Bai Fengzhi trembled all over, she stared blankly at Lu Xiling under the blanket.

"Stop? Who wants to stop?"

Outside was the patter of rain, the stingy Guanghui was silent, Lu Xiling sat on the bed, looked at his hands, the window, and Bai Fengzhi.

It turned out to be a dream.

Since she was a child, she had the problem of falling asleep after reading a serious book, but she didn't expect to get rid of it in two lifetimes, and now it is still on the rise.

So, 【Postpartum Nursing for Sows】is only a sleep aid for her?
"What boiled noodles?" Bai Fengzhi rubbed her sleepy eyes, the drizzle was mixed with the fragrance of autumn rice, and she went desperately into the room.

The cold wind crept into the bed along the window, Bai Fengzhi shivered, even her fingernails were lazy.

Lu Xiling smiled, those who are officials still have their holidays, and those who do business also need to rest.

Looking at the little beauty in the bed.

Lu Xiling suddenly fell in love with the king's possession.

"The spring night is bitter and rainy, from now on the chef will not turn the spoon. Let's not eat suobing, but hot pot."

"What kind of hot pot is it?"

Hot pot can be said to be one of Lu Xiling's favorite foods in her previous life.

Especially when you go on a business trip to Sichuan, you sneeze every step of the way, and the locals can't wait to open a hot pot restaurant within ten meters!

However, hot pot is not a thing of later generations. It has been very popular with the public as early as ancient times, and there are many ways to eat it.

There is "Baxia Gong".

This pot is to cut the hare in the forest into thin slices, and then marinate it with wine sauce, chili and other ingredients. After marinating, put it on the charcoal stove and put it on the table. Because the color of the sliced ​​meat is like clouds, it gets this name.

There is also "mutton pot".

The pure milky soup base is paired with tender and hand-cut lamb. The base material is boiled with shallots, ginger, and white radish. It can be used not only for shabu-shabu, but also for soup. It can be described as a nourishing food in autumn and winter.

In addition to these two, there are many more, and I can't finish them all at once.

But in this situation, a family reunion here, singing a song without eating some hot pot seems almost like something.

Lu Xiling brought out the five-cooked cauldron, similar to the mandarin duck cauldron of later generations.

On this side, Liang Chen set up the stove and started a fire, and on the other side, Wei San boiled water, which was enough for two large cups.

The bean sprouts had been washed with Chinese cabbage, spinach, coriander, white radish, and some shepherd's purse. A Ling said that although the shepherd's purse in autumn is old, it has a special taste, especially the sour shepherd's purse pickled by Lu Xiling.

Dong Dacheng is doing his old job, he doesn't do anything, he just serves as a passer-by.

As for Aunt Li and Bai Fengzhi, they didn't move anywhere, they just opened their mouths.

The sound of "boom, boom, boom" chopping meat came to my ears.

Hearing such sounds early in the morning is relatively noisy, but Aunt Li, who is used to sleeping in the food street, has already gotten used to it. She even said that she couldn't hear the excitement outside when she first moved in, but she was a little uneasy Woolen cloth.

In the same way, Bai Fengzhi didn't feel noisy, but just thought that every bite was a mouthful of fragrant meat, and she liked it very much.

What's more, the surgeon is her future second wife.

Lu Xiling compared the lamb ribs.

Many people like to eat mutton rolls, probably because the meat is light and thin, and it is easier to chew, but Lu Xiling loves hand-cut mutton, especially the little fat sheep in the grassland, which is plump and juicy, and has a good taste.

"What is this red soup base?" Bai Fengzhi leaned forward to look, it didn't look like red oil was floating in the spicy pot, nor was it clear water pot.

The light pink bubbles bulge, the bubbles get bigger little by little, and they burst open with a "bang", releasing the fragrance of the whole courtyard.

"It smells like persimmons." Bai Fengzhi sniffed.

Bean Sprout laughed and said, "Princess is amazing. This is the soup base that Ah Ling cut a whole persimmon into and boiled. It tastes sour and sweet, very appetizing!"

That’s right, tomato pot.

Since the little princess can't eat spicy food, and Wei San also came from the south, he couldn't eat a few mouthfuls, so Lu Xiling decided that half of the mandarin duck pot was made of mushroom pot and half of tomato pot.

I went to the hospital for a whole day today, I was really sleepy at night, sorry everyone, we will eat this hot pot tomorrow!