Who knows! As soon as I returned to the mountains to farm, I encountered a natural disaster.

She thought of her roommate in the next dormitory in college who couldn't tell the difference between salt and sugar, onions and leeks...

Very good, I was comforted.

I am a bit tired from working now, but at least my family has a full granary, chickens, ducks, pigs, cattle and sheep, as well as a car and a house...

Thinking about it carefully, it seems that I am richer than before.

Speaking of livestock, Mu Xi walked to the kitchen and opened the freezer layer of the refrigerator. There was already a lot of space in the refrigerator, "I'll take some time to slaughter a sheep recently, and there's also the roasted suckling pig you want to eat."

The highest temperature recently was 28 degrees, which is probably the coldest time of the year. Eating sheep at this temperature is relatively less likely to get you angry.

In the evening, when the piglets kept outside the yard were driven into the pig pen, one of them happened to be left outside. Zhao Yeqing was in the kitchen preparing the ingredients for marinating the roasted suckling pig.

If you can wait until the soy sauce is brewed before baking it, it will probably taste better. Nowadays, the seasonings at home are limited. Apart from the spices, the seasoning used to enhance the flavor is the last bottle of fermented bean curd.

This thing is not afraid of damage. As long as the place where it is stored is not very hot, causing the air pressure in the jar to rise and explode, it can be stored for a long time.

But no matter how frugally you use it, there will only be one can left.

Zhao Yeqing suddenly discovered that his soybeans had this use. It seemed that in addition to soy sauce, fermented bean curd could also be put on the agenda at home.

However, it seems that there are not many soybeans left at home after making soy sauce. As spring approaches, we can prepare for soybean planting.

If this gasoline transportation device runs smoothly, maybe plug-in equipment will be available for spring sowing this spring.

Just thinking about it, the movements in Zhao Yeqing's hands couldn't help but become a little brisker.

The ingredients for roasted suckling pig are simple, mainly a sauce smeared on the pig. In addition to fermented bean curd, there are also spices, salt, shrimp powder, wine... I used to eat authentic roasted suckling pig in the marinade. There is tahini and peanut butter, but unfortunately they are not available now.

When it comes to making roast suckling pig sauce, Zhao Yeqing has three more items on his to-do list.

The auxiliary ingredients also include the standard three-piece set for removing fishy smell - onions, ginger, garlic, and minced onions.

Small pigs can be processed much faster than big pigs. Mu Xi kills and plucks the pigs in one go. He separates the pig's belly and spreads it out. The pig's body is fixed with a metal fork twisted from wire. The thicker parts of the meat are cut with a knife on the inner layer. It takes just a few knives to bake and taste delicious.

Zhao Yeqing brought a basin of boiling water and handed it to Mu Xi, who was handling the pork in the backyard, from the window: "Be careful. Blanch the pig skin. Control the process within ten seconds, and then run it under cold water immediately."

Mu Xi carefully took the boiling water, quickly scalded the outer layer of the pig skin, and then rinsed it with cold water. When the pig skin became cold, Zhao Yeqing took the seasonings to the backyard and started marinating the pig.

In this step, the sauce can easily be thrown to the ground, which saves you the effort of cleaning the kitchen in the backyard.

Apply seasonings inside and out and wait for about half an hour to marinate.

Mu Xi took the scrap red bricks that had been placed next to the wall and built a stove on the ground in the backyard. He put in charcoal and lit it. When the charcoal was burning brightly, the suckling pig was almost ready to be marinated.

The most important thing about roasted suckling pig is that the pig skin is crispy, the fat under the pig skin melts in your mouth, and the lean meat under the fat is tender and not chewy. It is a perfectly roasted suckling pig.

If you want the pork skin to be crispy, an indispensable step is to brush the skin with water.

Use a simple skin water prepared with white vinegar, white wine and maltose. Brush the pig skin evenly with a brush. It needs to be brushed more than three times in total. Each time, the skin must be dried before brushing again.

Finally, the pig skin was dried before being roasted. Zhao Yeqing asked Mu Xi to bring in the electric fan. After drying it quickly, he grilled the meat first and then the skin. The inside of the pig body was stretched horizontally with a wooden bar to make the outer layer of pig skin become It has to be stretched and not wrinkled together.

It takes about forty minutes to roast the whole pig, and it has to be rotated constantly to prevent it from burning.

The sky was already dark, and there was only a faint light from a pot of charcoal fire in the backyard. Zhao Yeqing walked over and turned on the lights in the backyard, lighting a moxa stick next to it to drive away mosquitoes.

After looking at the time, he estimated that it would take twenty minutes before the roasting was done. Then he walked to the greenhouse in the courtyard and asked, "Are there any roasted vegetables you want to eat?"

All the vegetables grew very well during this period, the temperature was suitable, and even the strawberries produced several crops.

Mu Xi estimated that neither of them would be able to finish the roasted suckling pig tonight, and they would be even less able to eat the vegetables. "I don't have to, you can pick what you want to eat."

The ones who were more greedy than the two of them were the four dogs. They had been waiting beside them for a long time. Zhao Yeqing picked two big heads of lettuce and prepared to wrap them with roasted suckling pork and eat them together.

Mu Xi saw her walking to the well to fetch water and said, "You go inside and wash it. Wait in the kitchen until I finish it, bring it in and cut it up before eating. There are many mosquitoes outside, so it will be baked in a while."

After hearing this, Zhao Yeqing took the lettuce back to the kitchen, peeled off some garlic cloves, cut each clove in half, and would eat it with the lettuce and meat later.

When the roasted suckling pig comes out of the oven, the skin has been roasted to a golden brown, and the edges of the roasted suckling pig are still bubbling with grease.

Mu Xi brought the roasted suckling pig into the house and scraped the pig skin left and right with the kitchen knife, making a hard-shell sound from the blade.

A large plate of divided roast suckling pork occupied half of the dining table. Zhao Yeqing prepared the dogs' meals before waiting for the roasted suckling pig to be divided. He said to the drooling dogs: "You finish your meal first." Only then can we eat meat.”

It will be difficult if you don’t like eating after eating meat for a while.

Mu Xi picked a piece of breast meat close to the abdomen and put it into Zhao Yeqing's bowl. The meat here was extremely tender, with a little oil but not as fat as the area around the abdomen. It was best to eat.

When he took a bite, the pig skin made a clicking sound. Zhao Yeqing instantly raised his eyes to look at Mu Xi, his eyes were bright and he couldn't think of anything to say. He could only nod quickly and signal him to try it quickly.

The pork skin is extremely crispy, and the fat and even lean meat inside melt away as soon as you sip it. After marinating, the meat is delicious without any dipping sauce. The slightly salty taste better reveals the original mellow flavor of the meat.

If you are tired of eating, add garlic and lettuce together. Organic lettuce is rich in water and the stems are as sweet as fruit.

Suddenly the only sound left on the dining table was the crunching sound of pig skin.

......

From that day on, every time the remaining fifteen piglets saw Zhao Yeqing, they felt a little scared for no reason.