Time travel has no future, the peasant girl just wants to farm and get rich

Su Youjun looked at the pigs in a big iron pot and felt speechless. The ancient spices were not complete, and she really wanted to make a pot of braised pork!

But she went to the grocery store and looked at the spices here. There were nothing else except star anise, cinnamon, licorice, and bay leaves, not even chili peppers. It was really speechless!

I would have known that these 10 spices must be used for braised pork: star anise, cinnamon, licorice, bay leaves, cumin, angelica, cardamom, licorice, grass fruit, and cloves.

These 10 kinds of spices are indispensable. There are certain skills in how many spices to use, which to put first and which to put last.

“It’s a pity that there aren’t that many spices, so I can only make them casually and store them.

You should be careful in the future. If you find other spices on the mountain, you should take them back and plant them in the space for your own use. "

To her relief, the variety of spices was not complete, but there were still seven or eight others, which was better than none at all.

She reluctantly blanched the pig tongue in boiling water, took it out after it softened, cut it into thin slices, and mixed it into a bowl of fragrant condiments.

She cut the pig heart into thin slices, cooked it and seasoned it with soy sauce, ginger and garlic, exuding an alluring aroma.

After the cooked pig was put into the water, Su Youjun picked it up and drained it. She looked aside and found some fresh ingredients.

She first took out a piece of green garlic and cut it into thin strips like green onion. Then she took out a piece of ginger and cut it into thin slices.

Finally, she wanted to find a handful of red peppers and cut them into fine pieces, but found that there were not even peppers, so she had no choice but to give up.

Su Youjun heats the pan with cold oil, adds chopped green onion and ginger slices, and stir-fries until fragrant. Then, she added the cooked pig into the water and stir-fried evenly. She watched as the ingredients in the pot gradually became fragrant and tempting under the control of the heat.

Stir-fry until the pork offal changes color slightly, Su Youjun continues to add an appropriate amount of salt to enhance the texture. She stirred constantly to ensure that each piece of pork offal evenly absorbed the flavor of the seasoning.

A delicious pig offal dish was slowly presented in front of Sister Su Youjun. She picked up the spoon, scooped up a mouthful, and tasted it. The rich aroma instantly filled Su Youjun's mouth, shocking her taste buds.

Next is the pork belly. After Su Youjun washed it, cut it into thin slices and blanched it in boiling water to remove the fishy smell.

Pork liver, pig lungs, pig stomach, pig kidneys and pig spleen are also carefully processed, cut into uniform small pieces and put into the pot for cooking. As the water evaporates, the pig offal gradually becomes tender and delicious.

Su Youjun then cleaned the pig large intestine and pig small intestine and soaked them in boiling water to remove the odor. She cuts these intestines into appropriate lengths, marinates them with special spices for a period of time, and then grills them until lightly charred. This kind of pig intestines is crisp and delicious, and it has an endless aftertaste.

Finally, Su Youjun cut the rectum and esophageal tube into small sections, marinated them with special seasonings, and then cooked them in a pot.

Although these ingredients look a bit special, after her skillful cooking, they become fragrant and mouth-watering.

Finally, Su Youjun finished preparing all the parts of the pig, put them in small jars weighing five to six kilograms, and put them in the space warehouse to keep them fresh forever.

I took out a few beautiful plates and took them out to start a small stove for my parents and sisters.

She paired each dish with different seasonings and accompaniments, and everything was carefully cooked and decorated.

These delicacies have become works of art in her hands, and every bite is a feast for the taste.

Su Youjun looked at the food on the table with satisfaction, her face filled with pride and satisfaction.

She knew that these delicacies would bring her endless praise and applause.

For her, cooking is not just a skill, but an art created with her heart.

Whether she's cleaning up, cooking or plating, she puts her heart and soul into making each dish an unforgettable experience.

Su Youjun tasted this delicacy with satisfaction, feeling filled with a sense of accomplishment.

She knew that if she put in the effort, she could create delicious food. This sense of satisfaction comes not only from the enjoyment of taste buds, but also from her love and persistence in food.

With Su Youjun's efforts, her cooking skills improved day by day, and she gradually brought more delicious food to her family.

Looking at the dozens of cans of pig offal and various delicacies in the warehouse, she took them out every day to work overtime for her family so that their body nutrition could keep up.

After tossing so many things, the sky outside the space revealed some fish belly white. Seeing that there was still a large pot of ribs and bones that had not been cooked, Su Youjun struck while the iron was hot and mixed these dozens of kilograms of things with the purchased white radish and corn. A big pot of nutritious soup.

Just do it, grab dozens of kilograms of stuff, wash it, chop it up and put it away for later use.

Last night, she made up her mind to make a rich and nutritious breakfast for her family in the future.

She knows that only food cooked by herself can truly satisfy her family's appetite and bring them the warmth of home.

As for those unpalatable mushy wild vegetables, mushy corn, and other things that don’t even smell like oil, let’s leave them to those who are idle!

Considering that there are so many delicacies in space, why would you want to wrong your family?

Su Youjun quickly cleaned up and walked briskly to the pavilion.

She was ready to make a delicious pot of soup, combining these ingredients in a reasonable way.

She first blanchs the pork ribs and pork bones in boiling water to remove impurities and make the soup base purer.

After blanching, she put the bones into a large pot of water, added some ginger slices and an appropriate amount of salt, and simmered slowly.

He also set up a large iron pot with a width of one meter on the other side, washed it and put in the Lingquan water that had been mixed with water, and cooked twenty kilograms of rice.

As time goes by, the pavilion is filled with the rich aroma of pork ribs and rice. Su Youjun took out a dozen white radishes, cut them into small pieces, and put them into the pot together.

She slowly added the freshly chopped corn to the soup.

As the heat gradually increased, the soup began to bubble white foam. Su Youjun used a spoon to skim off the foam one by one to keep the soup clean and clear.

She watched the ingredients in the pot slowly cook, and she couldn't help but feel a sense of satisfaction in her heart.

After a while, an alluring aroma filled the pavilion. Su Youjun took out a small bowl, scooped up a spoonful of steaming soup, and took a sip.

The rich aroma of pork ribs intertwined with the sweet taste of corn and radish, making her intoxicated.

She nodded with satisfaction, turned down the heat, and let the soup simmer slowly. She continued to be busy, chopping some green onions and coriander to decorate the top of the soup to add a layer of color.

After a while, the soup was finally ready.

Su Youjun slowly poured the soup into a small five-pound jar and gently stirred it with a spoon to distribute the ingredients evenly in the soup.

Then, she sprinkled some chopped green onion and coriander to make the soup more ornamental.