Nongmen pretty wine concubine

Chapter 14 Peach Blossom Crisp

Su Quanshu stared blankly through the small window to the west, and when he heard Su Qing's voice, he quickly wiped the corners of his eyes, and smiled slightly:
"Qing'er, why are you looking for wine?"

Su Qing looked at him who was decadent and haggard with dull eyes, and felt an inexplicable pain in her heart. She ignored him too much in the interest of making money, so she collected herself and said:

"Oh, I got some wild vegetables outside today. I heard that when cooking, sprinkle some wine, it will taste better, and it can promote blood circulation and dredge collaterals."

Su Qing's eyes flickered and she panicked. Hearing this, Su Quanshu didn't doubt it too much, and pointed to the cellar beside the kang head:

"In the cellar."

Su Qing groaned, stepped forward to open the wooden cover and jumped in, brought the wine up, and then said:
"Father, don't worry, I will make money soon and hire a good doctor to treat you."

With that said, he walked out quickly.

Su Quanshu was originally in a gloomy mood, but he shook his head and laughed when he heard Su Qing's words. This child, with a clear mind, will make him happy.

In this compartment, Su Qing brought the liquor over, and then brought some of the peach blossoms that had not been cleaned, picked up the impurities, crushed the rock sugar, first put a layer of peach blossoms in the jar, then sprinkled some rock sugar, and then spread the A layer of peach blossoms, in turn.Peach blossoms are bitter, so sugar must be added to taste. When the jar is [-]% full, the white wine is poured in, and the jar is sealed.

Then there are cherry blossoms, the steps are the same, except that sugar is added, and the altar is sealed at the end.

The jar of white wine was not big in the first place, and it almost bottomed out after being poured by her like this, so she didn't think it was necessary to put it in the cellar.

After tidying up everything, I picked up the soaked glutinous rice and put it in a bamboo basket. The bottom of the bamboo basket was covered with a layer of green blanched leaves. When I was ready, I took the bamboo basket and the washed and picked petals to the kitchen. Steam glutinous rice over a fire.

Steam the glutinous rice until it sprouts, then stop the fire, spread it out and let it cool down, then add the crushed koji.

Then move two jars, first put a little glutinous rice with koji in it, and then spread a layer of peach petals, also in order.

This is the first time to make wine in this era. She was afraid of failure, so she only brewed one jar and waited for the wine to ferment and taste.

After finishing everything, she cleaned up all the things, and the jars were still lined up next to the water tank, as if nothing had happened.

After doing all this, she started to make peach blossom cakes.The reason for choosing Peach Blossom Crisp is that the materials it needs are now complete, and then there is no need for a mold to print the pattern.

And rural people always keep some peanuts at home, they can't sell them anyway, and then put them in her house and are reluctant to eat them. Su Qing rummaged through the whole kang and finally found the remaining few catties of red beans.First, she needs to make stuffing, but the existing materials tell her that she can only make red bean paste.

Do as you say, first pick and wash the red beans. There is no refrigerator here, so heat the water and boil them directly. Stir in the cooled canola oil until well combined.

Finally, it is the production of the oil skin and the pastry. After the two are made, the oil skin is wrapped with the pastry and left for a quarter of an hour, rolled out with a tool, rolled up and then relaxed, and so on.Finally, press the rolled crispy dough from the middle to make the two sides turn up, then flatten it with the palm of your hand and put it into the red bean paste, press it into a round cake with the mouth facing down, cut it with a knife, and pinch it into a flower shape at the end .

(End of this chapter)