reborn peasant mother

Chapter 114

Spicy lumps, some places are called kohlrabi, kohlrabi, the scientific name should be turnip.The local rural people often have to pickle a tank after autumn, and it will be the protagonist on the dinner table in winter.The locals usually pickle them and then cook them, and eat them as black pickles.

In fact, pickled spicy pimples are finely cut into shreds, fried with peanut oil and dried red pepper, it is salty, slightly spicy, and delicious.Even if you don't fry it, just add a few drops of sesame oil to the spicy pimples, and it will be salty, crispy and refreshing, ready to serve with rice.

Feng Yujiang also made some pickled radishes.

Add two kinds of pickles, and more people will bring pancakes to drink meatball soup and eat pickles.Whether it’s the workers who build roads or the farmers who work on the river, they don’t live too well. There are many people who bring their own pancakes. Buying a bowl of hot soup and eating pickles will be more nourishing in this late autumn.

The steamed stuffed buns are still sold, and the pickles are not worth much, but Feng Yujiang's meatball soup will cost two more pots a day.

Feng Yujiang tasted the sweetness and began to focus on the soybeans at home.She thought about salt beans.

Salted beans are definitely a must in northern Jiangsu and southern Shandong.There are almost no people in northern Jiangsu and southern Shandong who do not like to eat salted beans.

Salted beans are generally made after the autumn harvest. The soybeans produced by the family must be carefully selected one by one, put into a large pot of water and boiled until they are cooked, and then taken out to drain the water and put them in a cloth bag. Tie it up tightly, wrap cotton wool and oilcloth on the outside, put it in a stack of wheat or a large pile of crushed sweet potato leaves and cover it for three or four days, take it out and pick the beans with chopsticks. Smelling a hot yeast aroma, it is considered to be covered.

The procedure of covering it is pointless, the salted beans will not be fresh enough, and they will become moldy and unpalatable.

After covering the beans, add fine salt, minced ginger and red pepper powder, mix well, and the salted beans with unique flavor are ready.

The salted beans produced in this way are easy to store and collect. If they are dried in the sun and dried, they will not deteriorate after eating for a whole year.The fresh salt beans that have just been mixed are red, spicy, and fermented, and they are rolled with freshly baked pancakes with a grain flavor. Appetite whetted!
Salted beans are not only delicious, but also harmonize the spleen and stomach, relieve fishy poison, and remove cold and heat.Dried radish with salt beans, salt beans dipped in scallions, scrambled eggs with salt beans, deep-fried salt beans... just hearing the names of these sub-dishes can make an old Subei salivate.

Others dare not say that, as a peasant woman who has been cooking for decades, Feng Yujiang was definitely an expert in making salted beans in her previous life.

Feng Yujiang remembered that she also went to a large supermarket in the city in her previous life. The salted beans were put into exquisite glass bottles and sold on the shelves, becoming a famous local specialty.Or put them in beautiful and exquisite paper boxes, which are gifts for people in the local cities during the New Year and festivals, and they are so expensive!
This year, Feng Yujiang's family has planted several acres of beans, spring stubble, wheat stubble, and she has plenty of soybeans.At that time, the common people of Yandouzi could make it, whether it was good or not.Feng Yujiang didn't dare to expect to be able to make these salted beans into special products and gifts now, but it is still possible to make them and put them on the steamed stuffed bun stand for guests to eat.

If it is popular, it would be even better to make salted beans and sell them to people in towns and cities.Selling salted beans will definitely cost you a lot more than selling them directly to the grain management office.

(End of this chapter)