My village can't be like this

Chapter 316 You guys eat first, I’ll do whatever I want
"Mom, do you want to grind glutinous rice flour today?"

Zhang An returned to the house, and Wang Fang was busy working in the wooden bucket of soaking glutinous rice with a water ladle.

Drain the glutinous rice that has been soaked for several days from the water.

"It's not enough to grind it into powder. It needs to be soaked for a long time. This is fished out to make sweet wine."

Sweet wine is what many places call rice wine. It is made from authentic glutinous rice. The alcohol content is not high and it is not intoxicating.

Many families in rural areas like to make a jar and keep it, which can be used to boil water to drink, or to cook rice cakes and glutinous rice balls.

The glutinous rice that has been soaked for several days can be taken out and washed before being steamed in a steamer.

Seeing his old mother busy, Zhang An did not step in to help.

He can make sweet wine, but for some reason, the sweet wine he makes is not very good.

So he wasn't going to do this job anymore.

"Mom, steam two more bowls of rice. I'm going to eat glutinous rice this morning."

Zhang An has not eaten glutinous rice for a long time, and now he is a little greedy when he sees glutinous rice.

"Then go and cut some shredded potatoes and bacon."

When his son wanted to eat it, Wang Fang was naturally very willing to cook it, so he took another scoop of glutinous rice from the barrel.

"okay."

Zhang An took out several potatoes from the cellar, peeled them and cleaned them.

Cut three into shreds and three into cubes, then heat the oil in a pan, fry the shredded potato and fry the diced potato.

The bacon was washed and put in the refrigerator yesterday. Zhang An picked a thinly sliced ​​bacon slice.

Although the bacon had been cooked yesterday, it still tasted salty, so Zhang An cut it very thinly.

After steaming it later, it tastes good when eaten with glutinous rice.

After cutting and loading into bowls, Wang Fang had poured all the glutinous rice into the steamer.

Zhang An didn't steam the bacon together in a steamer because the bacon was very oily.

The glutinous rice used to make sweet wine must not be oily at all, otherwise the sweet wine will become moldy and bloom.

When the steamer was turned on, Wang Fang was free to stir-fry crispy whistles. Su Ying especially liked to eat it, and Wang Fang never forgot it.

Zhang An was not idle either. He ran to the vegetable garden with a hoe, ready to dig some Fructus Fructus roots.

This man was lazy and didn't want to dig in the ground, so he planted some in the vegetable garden.

When you want to eat, you can just dig it in without having to look for it anywhere.

Although everyone thinks that Zheergen is a heresy, Zhang An feels that eating glutinous rice without Zheergen is simply against heaven.

It's okay to leave out the diced sour radish, but without the root of the radish, he always felt that the taste was wrong.

In fact, whether you like to eat Zheer roots or not, Zhang An thinks you can eat some.

Zheergen has been a traditional Chinese medicine since ancient times, and then it is a more iconic local dish in the southwest.

If it can be included in the pharmacopoeia and prescription, it shows that it is outstanding.

Zhang An, who came from later generations, naturally knew that there was something in Zheergen.

They can increase the activity of white blood cells, enhance the phagocytic ability of white blood cells, have antitussive and analgesic effects, and can promote cell tissue regeneration.

Therefore, eating some every day will be of great help in improving the body's immunity.

When he arrived at the vegetable garden, Zhang An found a bare place. This was where Zhang An planted the roots of his ears.

The roots of the winter ear are different from those in other seasons because there are no leaves visible.

Therefore, it is quite laborious to go to the mountains to dig out the roots of Fructus Fructus in winter, and it also depends on luck.

However, when you go to dig up the root of the folded ear in other seasons, be careful not to let others discover it, otherwise you will not be able to hide the fact that you dug up other people's ridges.

When the two hoes went down, a lot of mud was turned up, and in the mud, there were very long, white and tender folded ear roots.

Just this hoe has turned out a lot.

This is because Zhang An poured space spring water on them, so they grew in abundance and well.

Zhang An squatted on the ground, shook off the mud, and then picked up the roots of the folded ears.

With just one hoe, you have already picked up a lot, so there is no need to dig any more.

There’s definitely not enough food to eat here, and it can also be used to fry bacon at night.

Zhang An filled in the dug place and buried the broken ear root inside so that it could continue to shine and heat.

Then I put away the hoe, pulled out some chives, and pulled out some coriander, and called it a day.

"Hey, you're up, why don't you sleep a little longer."

When Zhang An returned home, Su Ying had already gotten up.

"I've already slept until I woke up naturally. If I sleep again, I'll turn into a pig. Why are you digging so many ears?"

"Mom will steam glutinous rice to make sweet wine in the morning, so we will eat glutinous rice this morning, dig it back and mix it with glutinous rice to eat."

"Then there's no need to dig so much, there's definitely not enough food here."

"It's okay if you can't finish it. You can fry the bacon tonight, but they won't survive tonight anyway."

There is no need to pick out the white and tender ears, just remove the two ends.

Wash with clean water, chop into cubes, and blanch them in hot water.

Then add some salt and MSG, pour a small amount of water to soak, and you can eat it directly later.

"Okay, okay, the glutinous rice is steamed. Bring it over quickly."

After steaming for more than half an hour, the steam was so hot that a large steamer of glutinous rice was thoroughly steamed.

Wang Fang used the small steamer that she usually used to eat, and took out some from the big steamer, and let Zhang An take it away.

She would immediately pour the rest into a dustpan, break it up with chopsticks, and wait until it cooled before she could start making the sweet wine.

If you want glutinous rice to taste delicious, steaming it won't do the trick.

The best part about it is "fried", just like normal fried rice.

Zhang An heated up the oil in a pot, then poured the bacon, folded ear root and other seasonings prepared in the morning into it.

After casually stir-frying, pour all the glutinous rice in and add the home-made diced pork and chili oil.

Then it’s time to stir-fry the glutinous rice. It’s said to be stir-fried, but it’s actually more like mixing.

After mixing all the glutinous rice and side dishes evenly, Zhang An saw that the chili oil and soy sauce had soaked the glutinous rice in the pot.

At this time, pour in the diced potatoes that have been fried until golden and crispy.

Whether this glutinous rice is fried at home or bought from outside, potatoes are indispensable.

Especially for merchants, if they use more potatoes and glutinous rice, they can save a lot. =
Stir evenly again, and finally sprinkle with chopped green onions, and a fragrant pot of glutinous rice is ready.

"Come, come, dinner is ready."

The glutinous rice, which was originally white, became bright red and translucent after being stir-fried with chili oil and soy sauce.

The chopped green onions sprinkled in at the end create a tantalizing aroma when they come into contact with the hot glutinous rice, which is really appetizing.

No other vegetables are needed at all, just scoop it into a bowl and eat it.

Besides, Zhang An also prepared hot and sour potatoes, which can be used as side dishes.

"This belongs to mom, this belongs to dad, and this belongs to our teacher Su."

Zhang An took out his rice bowl and handed each of them a bowl.

"How about it? It's better than the ones sold in front of the school."

The school gate refers to the gate of the county, and there is a street selling breakfast stalls every morning. "Hmm, it's very fragrant and delicious, why don't you eat it?"

Su Ying tasted it and found that it was indeed much more delicious than the ones sold outside.

Not to mention the food in front of the school, the food sold by stalls in other places in the city is not so delicious.

In fact, Su Ying didn't know that this kind of breakfast had to be the most authentic at the school gate.

"Hey, you guys eat first, I can do whatever I want."

As soon as he finished speaking, Zhang An ran to the kitchen.

Then he brought a large bowl over and served himself a full bowl.

"Is this what you said, just do it casually?" Su Ying gave him a big roll of her eyes.

"Hey, the small bowl will be gone in two bites. It's not as satisfying as the sea bowl."

It's not like being outside at home, so of course it's all about being comfortable.

When Zhang An used to go to work, he would buy a portion of glutinous rice in the morning for eight yuan for two spoons in total.

The rest was just shredded potatoes and pickled radish, which I couldn't even get enough of.

"Dad, how many Baiya are left in the family?"

Before the last snowfall, Zhang An chopped down a bunch of them, but after burning for so many days, there shouldn't be much left.

Zhang Jianguo is responsible for curing the bacon in their home, so Zhang An has to ensure that the logistics supplies are sufficient.

"There are still a few drops left, enough to burn for two days."

"Then I'll go chop down some bundles. It's the Chinese New Year in a few days and it won't be easy to use the knife."

During the Chinese New Year, not only people have to rest, Zhang An and his friends have a custom here, and tools also have to rest.

Many tools such as hoes, axes, hatchets, sledgehammers, etc. will be stopped during the Chinese New Year, especially from the first to the third day of the lunar new year.

Because the old man often said in the past, let them rest, so that they will not break easily when working in the future.

What farmers fear most is that as soon as they dig into the ground a few times, the hoe breaks.

Other tools such as sledgehammers and axes are even worse.

"Anzi, Anzi, are you going to go chop down Baiya?"

Zhang An originally wanted to go chop down cypress branches in the afternoon, but right after breakfast, Mr. Huang came to yell at him.

"Go ahead, Second Master, wait for me for two minutes while I look for a hatchet and a back brace."

Anyway, if you are idle, you are idle. If someone comes to call you, just go. There are many people and it is lively.

"Second Master, how did you know that I was going to cut down Bai Ya today?"

An old man and a young man were walking on the road, and Mr. Huang was still holding a small smoking stick in his mouth.

"I don't know, I just came here to ask. Anyway, your family probably doesn't have much."

This time Zhang An did not take Mr. Huang to the cypress forest behind the Huihu House.

Because when Zhang An went there by himself a few days ago, he had already trimmed the tree trunk to a very slim shape.

However, there is no shortage of cypress trees in the village. There are many planted in the woods, but it will take a while to walk.

It's just a long way, so Mr. Huang thought of coming over and calling Zhang An.

If two people are together, talking and chatting on the road will not be so boring.

"Is the second master at home these two days?"

"The Chinese New Year is coming soon, and I'm not going to the mountains anymore. Why are you in trouble?"

During the New Year period, everyone is less likely to visit relatives, and those who work have to stop and rest for a few days to prepare for the New Year.

No matter what arrangements are made, most of them will wait until after the new year, unless there are special circumstances.

"No, Chen Ze and the others are coming over to kill the deer in the next two days, and you will have to be the one to do the killing."

There are only three or four days until the Chinese New Year. If they don't come tomorrow, they will definitely come the day after tomorrow.

We can't wait until New Year's Eve. By then, others will be busy making rice cakes and cooking New Year's Eve dinner, so there will be no time to help.

"Nothing's wrong, just call me whenever you want."

On the way, Zhang An asked Mr. Huang some questions related to skinning.

Although this craft requires more hands-on practice to be effective, there are still some skills.

Soon, when they arrived in the woods, Zhang An climbed up to the cypress tree and cut down the cypress while Huang Erye picked it up below.

Except for Zhang An and Huang Erye, there were very few people in the village who came to cut down Bai Ya and smoke the bacon. They all found it troublesome.

It is also true that the branches on these cypress trees were not much pruned. After Zhang An climbed several trees, he cut a lot of them and put them away.

The two of them cooperated well, and by the time Zhang An came down from the tree, Mr. Huang had already tied the two back frames to Bai Ya.

Zhang An's is obviously twice as much, because he can carry it easily.

The main reason is that Mr. Huang's family didn't smoke much bacon this year, so they didn't use much Bai Ya.

Back home, after Zhang An had nothing to do, he remembered that the gate of the old hall was still open.

It is better to choose the day than to hit it, so Zhang An immediately found the wood and tools.

It just so happened that there was still a long time today, so it was not difficult for Zhang An to make a trap door in one afternoon.

"Zhang An, I bought beef here. Come and take it back."

Li Hongbin passed by the door and shouted inside when he saw Zhang An working in the yard.

Zhang An put down the plane in his hand and ran to their house.

"Hey, why did you buy so much? Do you want to eat it for half a year?"

This man was so outrageous that he bought a large piece of beef, weighing at least a hundred kilograms.

Beef is different from pork. You can't eat that much at all, and it takes a lot of effort to cook.

"It's okay. If you can't finish it, just leave it and eat it slowly. This cow is a small mountain ox. I saw it killed with my own eyes. It's very fresh."

Alpine veal is a locally raised breed of cattle, and its meat quality is pretty good among beef.

The beef was indeed fresh, it was still warm to Zhang An's touch, and the meat inside was still beating.

Li Hongbin took out a butcher's knife from home and cut the large piece of beef into two pieces with great effort.

"Come on, this half is yours, take it back quickly."

Unable to refuse, Li Hongbin cut it and stuffed it directly into him. It weighed about forty or fifty pounds.

He originally thought that it would be enough to cut into pieces weighing more than ten kilograms, but before he could say anything, Li Hongbin took their half back and didn't give him a chance at all.

Looking at these dozens of beef, Zhang An also felt a little worried. How long would it take to eat this? You can't eat it every day.

"Why did you cut the meat again? We can barely fit the remaining meat in the refrigerator."

Wang Fang saw Zhang An coming back with a large piece of beef and told Zhang An that he bought it himself.

Their family killed pigs a few days ago and kept some for themselves. Then when other people killed pigs, Zhang An also cut some.

As a result, their refrigerators and freezers can no longer be loaded.

If you put this piece of beef in again, it will definitely be stuffed.

"Li Hongbin just bought this. He cut it in half and brought it here. I'll see if it can fit in the freezer. If not, I'll put it in their house."

Zhang An opened the freezer and took a look. There was still a lot of space left inside, which was enough.

Starting tomorrow and the day after tomorrow, we will have to take things from inside and outside, and then the space will be freed up.

(End of this chapter)