The grand lady who time-traveled became a hot mom

Chapter 85

Neither Fang Yumin nor Xiao Ming and Xiao Yang are used to the days when Lin Qiulai is not at home.Even though Lin Qiulai usually concentrates on his work and rarely talks, the house seems to be much quieter.

No one gets up early to make breakfast every morning, and no one fetches water and warms the bed every night.The three mother and son looked at each other without sighing in their hearts, alas...

Lin Qiulai is no longer at home, but life is still how to live.Every morning after breakfast, Xiao Ming and Xiao Yang went to school, and Fang Yumin fed chickens, pigs, cows and rabbits, and watered and weeded the vegetable garden of the old house.After a short rest, I have to go to the field to inspect it again, catch some duckweed and put it in the rice field to feed the fish.

Because the spring plowing has been completed, Fang Yumin is busy with these housework every day.There is no TV, no books, and no entertainment here.Lin Qiulai was gone, the two sons went to school again, and Fang Yumin didn't even have anyone to talk to.

Boring, really boring!

Fang Yumin suddenly thought of fermented bean curd. Isn't it the best temperature for fermented fermented bean curd?There's no freezer here, no way to control the temperature, but isn't the weather right now?
Just do it when you think about it, Fang Yumin is really bored, it's always good to do something.Even if it doesn't work, it will work out if you try.

Fang Yumin hurriedly took the copper plate to buy a plate of tofu, and then cut it into even small pieces.Then put a pack of tofu flat in the cage and cover it with a wet gauze towel to maintain a certain humidity. This is because the manufacturing environment makes the tofu moldy.After about two days, the moldy mildew begins to grow on the tofu, and after three days mycelium grows vigorously, and after five days, the surface of the tofu block will be covered with mycelium.

After the tofu cubes are covered with mycelia, they should be placed neatly in layers in the tank, and salt should be added layer by layer at the same time. Make it thicker.Then seal it up, and the time for adding salt to develop it is about 8 days.

Afterwards, the stewed soup will be adjusted. Whether the fermented bean curd is delicious or not depends on this step.The raw materials of Fang Yumin's braised soup include rice wine, as well as ground pepper, Chinese prickly ash, star anise, cinnamon, ginger, chili and other aromas.Adding rice wine can inhibit the growth of microorganisms, and at the same time make the fermented bean curd have a unique fragrance.Adding spicy ingredients can also modulate the flavor of fermented bean curd, and it also has antiseptic and bactericidal effects.

It is not the first time for Fang Yumin to make fermented bean curd. She made it several times when she was in college, so she is very confident.At that time, the spicy fermented bean curd she made was very popular among classmates. It was used to spread on bread and eat on soda biscuits. It was salty and delicious.At the end of the month, when there is no money to spend, or I have bought too many clothes, cosmetics, etc., Fang Yumin uses it to mix rice, and it is also delicious when sandwiched in steamed buns.

It takes time to make fermented bean curd. While waiting, Fang Yumin also moved soybeans, mung beans and peanuts out to bask in the sun to remove moisture.Fang Yumin didn't want to wait for Lin Qiu to come back before brewing soy sauce. The weather this year was hotter than last year, and even the cherries were in bud.

After the soybeans were exposed to the sun, Fang Yumin began to pick out the beans, picking out the big round ones, and putting the slightly worse ones in another basket. As for those crooked melons and cracked dates, Fang Yumin decided to grind them into powder and feed them to pigs.

Finding out the soy sauce brewing notes recorded last year, Fang Yumin began to brew step by step.Maybe it was because in ancient times, everyone was doing manual labor, so it was natural to add salt when sweating a lot. Shopkeeper Jin and Shopkeeper Zhang agreed that salty soy sauce is better.So this time Fang Yumin also adopted the high-salt ratio.

The mycelium breeding room is in the backyard. Fang Yumin asks Xiaoming and Xiaoyang to go to the kitchen to help cook the soybeans after lunch every day, and help carry the cooked soybeans to the backyard and spread them on the sieve and put them on the shelf in the mycelium room... …

Do a little bit every day, mark the date from left to right, and then wait.

The days passed day by day, Fang Yumin and Xiaoming Xiaoyang were so busy every day that they didn't have time to miss Lin Qiulai who was away from home.

When the fermented bean curd was made, Fang Yumin, his mother and son also worked together to add salt and water to the soybeans that had grown aspergillus and yeast, and pour them into the sauce tank to ferment.

Fang Yumin decided to reward these two well-behaved sons with homemade fermented bean curd.With the sweetness, they will happily help her fill up the remaining sauce jars.

"Mother, mother, we are back." Xiao Ming and Xiao Yang still cut a bundle of young grass and went home after school every day.

Holding a spatula, Fang Yumin yelled in the kitchen: "Go wash your hands and get ready to eat. I made delicious food for you today."

"Really?" Xiao Ming hurriedly put down the bundle of grass and rushed into the kitchen, sniffing and asked, "It smells so good, mother, what delicious food did you make?"

Fang Yumin smiled proudly, lifted the lid of the earthen pot that was stewing on the stove a little bit, let Xiao Ming smell it, and said, "Guess."

Xiao Ming sniffed it vigorously, shook his head and said, "Can't guess, mother, is there a new dish?"

"Yes, new dishes, you go wash your hands and help your brother's table, go quickly."

"Yes, little one, get out immediately."

Fang Yumin couldn't help laughing when she heard this, Xiao Ming was still a crying bag at this time last year.She shed tears at every turn. At that time, she was afraid that he would grow up and become a sissy.Unexpectedly, a year later, Xiao Ming has become so lively and intelligent.

"Xiaoyang, come over and help mother serve the dishes."

"Come on."

The most delicious thing in spring is the wild vegetables that just popped up on the roadside and field stalks, and the fresh and tender spring bamboo shoots picked from the mountains.Mix it with salt and sesame oil, or fry it with bacon and it will be delicious.

Fang Yumin cooked three dishes and one soup today.The main course is the pot of fragrant meat, pork balls and tofu soup, fried spring bamboo shoots with bacon, and wild vegetables mixed with mashed garlic.

Open the lid, it turned out to be braised peanuts in pork knuckle.The delicious pork knuckle has soft skin and smooth meat, and the peanuts are soft and fragrant. Because the pork knuckle is rich in collagen, the juice is very viscous when stewed. When you pick it up, whether it is pork knuckle or peanuts, it will be stained with delicious soup. Take a bite and smell fragrant what!
You can't pretend to be gentle when you eat pork knuckles. Fang Yumin put it into a bowl and ate it with your hands. Xiao Ming and Xiao Yang also ate it with your hands when they saw it, but they still ate it all over their faces, like a tabby cat .

"Is it delicious?" Fang Yumin took the opportunity to eat the second piece of pork knuckle and asked the two hard-working sons opposite.

Those two heads didn't lift up, they just muttered, "Mmmmmm, so pissed off, so pissed off."

"Of course, I don't want to see who did it." Fang Yumin is so beautiful, really, why didn't I think of this before?
Braised pork knuckle naturally tastes better the longer it is stewed. Fang Yumin asked someone to buy a pork knuckle yesterday.The longer the stewing time, the more delicious the pork knuckle will be. She started preparing it yesterday.

First wash the pig's knuckle and drain the water, then chop the pieces and marinate them with salt, wine and ginger juice.

Heat up the oil, Fang Yumin puts in ginger, dried shallots and garlic and half-fry, then pours the homemade fermented bean curd and Zhuhou sauce into the pot to burst the aroma, then puts down the pork hands that have drained out of the water and mixes well.While the iron pot is red, pour rice wine and soy sauce until fragrant, then add water and simmer over low heat.

After the water boiled, Fang Yumin put pepper, star anise, and peanuts soaked for an hour into it and stewed together.After about an hour, turn off the heat and bake for half an hour, then cook and bake again.After doing this twice, Fang Yumin put the whole pot of braised pork knuckle on the stove.

It was not until lunch was ready today that Fang Yumin boiled the pot of pork knuckle again, then poured in the thick caramel syrup boiled in water for coloring and seasoning, and then simmered for an hour and it was done.

In fact, it would be more delicious to use southern milk to stew, but Fang Yumin was too lazy to make tofu cubes by himself.The method of making Nanru is to add a piece of taro to the tofu to ferment, and to use red yeast rice for coloring.Fang Yumin can be bought in supermarkets in modern times, but how to buy red yeast rice here?

After the success of making fermented bean curd this time, Fang Yumin took advantage of the victory and made five small and three large cans in a row.This kind of pickled food, as long as it is sealed well, the longer the time, the more fragrant it will be.

Fang Yumin wonders if there is any condiment like fermented bean curd here?She has never seen anyone eat it here, but it may also be because this is a small mountain village, and the largest place is Nantou County.

Fang Yumin couldn't help sighing, she was already in this small mountain village as soon as she passed through, and she didn't know anything about the outside world.Sometimes Fang Yumin really wanted to go out and have a look, but the traffic here was extremely inconvenient, and it was not convenient for her to go out alone as a woman in this ancient time when men were superior to women.Wait for Lin Qiu to come back and ask him, or ask him to bring some fermented bean curd for Shopkeeper Jin and Shopkeeper Zhang to taste, or maybe they know, after all, compared to her and Lin Qiu, they are more knowledgeable.

Thinking of this, Fang Yumin couldn't help sighing again.In this closed mountain village, all she can do is plant fields, raise chickens, get some food, and then circle around her husband and son.

Is this how her future life will be?

(End of this chapter)