The heroine of Kuai Chuan Zhi's family only farms

Chapter 6 [006] 90s Chef 6
In the 90s, the development of greenhouse vegetables and refrigerators was very mature, so there were a lot of non-seasonal dishes on the table of ordinary people. Of course, it can't be called anti-season, but the more storage methods, the better the food. has been preserved.

Pumpkins are generally harvested during the autumn tail, and they are especially suitable for storage. These pumpkins were purchased recently, and they look quite fresh.

"Brother Wang, is there any one in our construction site that doesn't eat spicy food?"

Wang Hao was sorting the noodles in the noodle bowl, when he heard that he raised his head and responded to her: "Yes, but not much, most of them can eat spicy food."

Gong Mingxia glanced at the girl who was sitting there at a loss, took out the garlic basket, and handed her a clean enamel basin.

"Smile and be good, can you help my mother peel the garlic? You'll need a lot of garlic in a while."

The little girl was very happy when she heard that something was done, and it was something she could do. She nodded again and again.

"Okay, okay, mom, don't worry, I can do this well."

After arranging the work for the children, I took the pumpkin to the pool and started to wash it, washed it and put it on the chopping board.

After that, I started to wash the eggs, rinsed the eggs with the water pipe, put them in a large rice cooker, and put all kinds of aniseed and tea leaves with a gauze cloth. The tea leaves were turned out from the cabinet.

Add salt, light and dark soy sauce to the water, then close the lid and press the start button to start cooking the eggs.

Because tea eggs need to be soaked for a certain period of time after they are boiled, so she treats the eggs first, and then cuts the vegetables.

The workload of dicing pumpkin is not small. After all, there are seven or eighty people. At least five large pumpkins are used. This kind of pumpkin is about seven or eight pounds. When cutting it, it feels firm and sweet. taste.

After about 10 minutes, the eggs in the rice cooker are cooked. Take out the spoon and break them one by one. When the cracks appear, you can turn off the heat and enjoy the taste. The eggs do not need to be cooked, because they will be stewed later. It should be cooked and tasty without looking too old.

It took her an hour just to cut vegetables. Wang Hao didn't know how much he kneaded in this hour, and he knew how to make buns. Seeing Gong Mingxia cutting pumpkins and peppers for a while, didn't stop him. , to give her the best possible platform to display.

Xiaoxiao has peeled a lot of garlic in more than an hour, enough for a day's consumption. Seeing that the sky is bright outside, she has been peeling garlic with her head down, Gong Mingxia feels a little distressed for her.

"Xiaoxiao, or else you can go into the room and sleep for a while, and then call you when mother has finished the meal, okay?"

Xiaoxiao hesitated, and after seeing that her mother was really busy and had no time to take care of herself, she nodded obediently.

So Gong Mingxia washed her hands and sent her to the house. At this time, there was no movement in the house, and everyone was still awake. She quietly took off her shoes, covered the quilt, closed the door and went back to the kitchen to wash her hands. , and start chopping the garlic.

The bun that Gong Mingxia wants to make today is a traditional bun in the southern province. The bun with pumpkin stuffing is just the light soy sauce, dark soy sauce, salt, chicken powder, oyster sauce, thirteen incense, and mix it up. The key is to put more Minced garlic and pepper can be added according to your own level.

Considering that some people don't eat chili, I didn't put chili first after seasoning.

After the dish was prepared to taste, Wang Hao's noodles were still kneading, and it was nearing the end. In the soup pot on the fire, millet porridge was boiled. You don't need to worry about this. Just stir in the starch water before serving. It’s ok to make the soup look less leaky. It’s not a big problem if it’s thick or not. After all, it’s just like drinking water. It’s unrealistic to make it as viscous as at home.

(End of this chapter)