✔Farming through the portable space

13

Chapter Thirteen

In the afternoon, pickled wild vegetables, bamboo shoots, and so many cucumbers and cowpeas in the backyard. If they don't eat so much, they will get old, and they can't finish eating so much, so they simply pickle it, and they can still eat it in winter! And at night they have to finish planting the bamboo in the space, and harvest soybeans the next day. Xiang Yu suddenly felt that he was very miserable. When he couldn't wear it well, he just wore it during the busy farming season. Now it's better, so many Waiting for him to do the work is worse than a cow, not to mention that he is not as strong as a cow yet!

Xiang Yu remembers very clearly that in his hometown, only radishes and cabbage were the most in winter, and other vegetables were few, so my mother would often pickle some vegetables in summer and autumn when they were the most, and eat them in winter. , Xiang Yu is tired of eating, but he has almost learned it. After all, no matter what kind of work, his mother will always ask him for help, and he will occasionally watch curiously, so now Xiang Yu is trying to remember how her mother Made it?

Xiang Yu began to search around at home, and finally found four or five jars full of dust in the corner. thighs!

Xiang Yu began to order Zhu Youran to go to the back to pick off the relatively tender cucumbers and cowpeas, and those that were still growing should not be moved, and they will be eaten later. And he himself picked two or three large pumpkin leaves to brush the jars; the pumpkin leaves are rough, and the tiny burrs on the pages can take away the dust and oil stains. My mother always washes them like this, it is green, clean and convenient!

After the jar was finished, Xiang Yu started to empty out all the bamboo shoots in the space. There was a huge pile of them, and the bamboo shoots were so big that Xiang Yu even wondered if so many bamboo shoots could be filled in one tank.

Peel the bamboo shoots, then put the white and tender bamboo shoots inside into a large basin filled with water on one side, and prepare to wash them later, and finally peeled off a lot of bamboo shoots in a hurry, and then washed them one by one, and then You have to cut them open one by one, and finally put them in the pot to cook!

Xiang Yu asked Zhu, who had already picked cucumbers and cowpeas, to watch the pot cook leisurely, while he himself started to pickle cucumbers and cowpeas on the sidelines. He just wanted to split himself into several halves, and the whole person was very busy.

Cowpeas are easier to clean up. Clean them first, then the next step is relatively simple. You have to spread them out to dry first. Fortunately, the sun is very strong and hot, and they can be dried soon. Let's put this aside and wait. Let's talk about it after it's done, now let's clean up the cucumbers.

Washed cucumbers can be cut into strips or not, but Xiang Yu likes to eat sliced ​​ones, which are more flavorful and more even; however, the cores of old cucumbers need to be removed, and then sprinkled with salt to kill water. One or two hours, wait until the moisture comes out!

Start to prepare the seasoning, slice the ginger, pepper, star anise, cumin, etc., wash and put aside, the bamboo shoots over there have been boiled for a while, take them out, dry them and let them cool, then slice or shred. I like both kinds of Xiangyu, so I cut them both, and finally put ginger, salt, soy sauce, cold boiled water, etc., and put them in a clean jar and seal it with a lid. There is no chili here, at least Xiang Yu hasn't seen it yet. Xiang Yu thinks that he really needs to find chili. Now any dish is not good without chili, especially now that he is pickling bamboo shoots while thinking about red oil bamboo shoots Do it, I feel that we must find chili, otherwise it will be boring to eat in the future!

After the bamboo shoots are cleaned up, cowpeas and cucumbers are next. Prepare them in the same way, put them neatly into the jars, and then put in various prepared star anise and other seasonings. The most important thing is salt, not too much, or it will be too salty. It can't be too little, or it will be too bland and tasteless, and the brine must cover the cowpea, or the exposed ones will rot easily; the other is to add a little wine, so that it is not easy to foam. Cucumbers are layered with a layer of salt, and then the salt water should cover the cucumbers. Finally, cover them and put them in a cool place, and you're done. The cowpeas will be ready to eat in a few days, and the cucumbers will take about a month. About, as for the bamboo shoots and cucumbers, it's about the same time.