Border Cook

Chapter 142 Pickled Mustard Greens

The words were extremely harsh, causing He Shunzi to frown.

Looking at Luo and Wang who were approaching, He Shunzi pulled up the face towel and covered it again, "What are you doing here again?"

"Of course I'm here to vent my anger." Luo spat on the ground.

"That's right." Wang began to roll up her sleeves. "We don't have jobs now, so we have a lot of free time every day. Naturally, we have to come here to vent our anger."

As the two men were talking, they were about to walk towards He Shunzi.

He Shunzi subconsciously took two steps back.

The last time Mrs. Luo and Mrs. Wang came to look for him, he had just purchased fresh vegetables from the village and was on his way to Dexin Garden.

Without saying a word, the two of them overturned the fresh vegetables on his ox cart and scratched his face into this shape, just because the two of them felt that they were driven out because of him.

But he did not let them claim the food as their own, nor did he do what they said was intentional framing and recommending the cook.

He Shunzi felt that this injury was really unfair.

But the two people were women, and He Shunzi was taught by his parents not to fight with women. He could only endure the whole process and did not fight back.

Right now, these two people actually think that they got an advantage last time, so they come again this time?

This really means that he is easy to bully!

But he couldn't hit the woman...

He Shunzi gritted his teeth, put his hand to his lips and whistled.

The sound was so loud and long that it startled Luo and Wang and made them stop in their tracks.

At that moment, a splashing sound was heard, and the big white goose, which had already reached the far end of the pond, was flapping its wings and running quickly towards He Shunzi.

The flock of big white geese ran and chirped, and soon gathered around He Shunzi.

"Fuck me!"

Just after He Shunzi gave the order, the big white geese that had been gathering obediently at He Shunzi's feet, some of them lowered their long necks, honking, opened their mouths wide and flew towards Luo and Wang, while some of them flapped their wings directly and flew straight towards the two of them.

The great white goose is bold and ferocious. Its hard beak has a strong bite force and sharp serrations. Being bitten by it is extremely painful.

Once you are entangled by the big white goose, it is extremely difficult to get rid of it.

It can be said that the fighting power of a big white goose is no less than that of a guard dog. In He Shunzi's village, many families raise two gooses specifically to guard their homes.

At this time, more than a dozen large white geese swarmed over and almost surrounded Luo and Wang.

The two ran away screaming, but they couldn't get rid of it at all. After a while, they were screaming and crying.

"I, He Shunzi, am not someone you can easily mess with. If you dare to cause trouble again next time, it won't be that easy!" He Shunzi warned loudly.

But Luo and Wang did not respond at all.

It’s not that they didn’t hear what He Shunzi said, nor that they didn’t want to pay attention, but they were busy responding to and avoiding the attacks of the big white geese and couldn’t care less!
The two men fled separately, and because they were in a panic and didn't know which way to go, they fell several times, but they could only continue running as fast as possible.

It was not until the two figures disappeared from sight and only their shouts could be heard from afar that He Shunzi felt that it was almost time and blew the whistle again. The big white goose heard the noise, flapped its wings and rushed back, returning to He Shunzi's side again.

Luo and Wang, no longer attacked and driven away by the big white geese, finally breathed a sigh of relief and sat down on the grass slope.

The fatigue from running, the pain all over their bodies, and the embarrassment of being pointed at and laughed at from afar made it difficult for the two to raise their heads and stand up. They could only stand there constantly adjusting their torn clothes and their messy hair that had been messed up from running to avoid the goose's attack.

After a long time, Mrs. Luo and Mrs. Wang looked at each other.

I really shouldn't have come to cause trouble for He Shunzi today...

After the cross-bridge rice noodles were sent to Dexin Garden, they were soon delivered to Mrs. He.

The complex and exquisite eating method and the delicious taste once again won the praise of Mrs. He.

Along with the praise, a silver bar weighing two taels was presented to Xia Mingyue.

Xia Mingyue accepted it happily, thinking that this bowl of cross-bridge rice noodles was a good bargain.

The weather was getting colder day by day, and the various vegetables in the yard were gradually ripening. They were put into Xia Mingyue's iron pot one after another and became various delicacies in her mouth.

Grate the white radish into thin strips, add a little salt to remove the water, mix it with pepper, egg liquid, flour, etc. into a thick paste, roll it into small balls, and fry it in a pan to make salty radish food (radish meatballs).

The salty food is crispy on the outside and soft on the inside when it is just fried. When you chew it, your mouth is full of the fragrance of white radish. It is so satisfying to eat a dozen in one go.

Fried salty foods are easy to store and can be stewed into a delicious hotpot dish at noon with pork belly, cabbage, vermicelli, dried tofu, etc., or made into a pot of steaming salty soup in the morning.

Alternatively, you can cut the white radish into thin strips and stir-fry it with dried red peppers using a lot of oil and spicy sauce. The resulting shredded radish will be spicy and refreshing and go very well with rice.

The Chinese cabbage is stir-fried at noon, and then cooked into a pot of soft and glutinous noodles. It is light and delicious, and you will never get tired of it.

Or you can cut the cabbage into thin strips along the texture of the cabbage, stir-fry it with chili peppers, and add plenty of balsamic vinegar. It will taste sour and spicy and will whet your appetite.

As for the remaining mustard greens, the mustard seeds are chopped off with the roots, squeezed and dried into dried black greens, ready to be used to steam buns or make black meat patties.

The mustard greens are rubbed into thin strips, salt is added to kill the moisture, and then spread out in a basket and dried in the sun for half a day. This allows the mustard greens to remove as much moisture as possible while retaining a certain crispness.

Fry peanuts in a pan, cook dried chilies, shredded ginger, and Sichuan peppercorns, add sun-dried shredded mustard greens, sugar, white vinegar, etc. Put them into a ceramic jar while hot and press and seal it.

The pickled mustard greens can be eaten the next day, and the whole sealed jar of mustard greens can be stored for three months to six months, and can basically be eaten until the beginning of next spring.

When picking up the shredded mustard greens, use clean chopsticks that are oil-free and water-free. Add some chopped green onions and coriander, and then a little sesame oil, and you can start eating.

The shredded mustard greens are crispy, sour and spicy, and appetizing. Even the fried peanuts are imbued with the strong flavor of mustard greens, which makes them taste unique.

Whether it is eaten with rice at noon or with porridge in the morning, it is the best choice.

But because the pickled mustard greens tasted so good, and the amount of mustard greens grown in Xia Mingyue's small vegetable plot was limited, the pickled mustard greens were eaten up in just a few days, so she had to go to the street to find more mustard greens.

It is the mustard greens harvest season, and many farmers on the street are selling vegetables such as radishes, mustard greens and cabbages.

Xia Mingyue stopped in front of a middle-aged woman.

(End of this chapter)