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

Mu Xi supported the cooking table with both hands and watched Zhao Yeqing from the window as he walked to the greenhouse in the courtyard. He said loudly: "If there is nothing I want to eat, I will go to the nearby woods to find some wild vegetables."

The current weather is not only suitable for the growth of wild plants, but also very suitable for the growth of vegetables. There is almost no end to the vegetables in the greenhouse in the courtyard. If it were not for laying eggs, I would probably not need grain to feed the chickens. The vegetable leaves picked every day would be enough.

The family didn't bother looking for wild vegetables if they couldn't finish them all. She couldn't believe that there were so many varieties of vegetables that she couldn't find what she wanted to eat.

I walked around behind the climbing vegetables and saw a pumpkin vine that had already climbed up the wall and was growing outward. I lowered my head to avoid the vegetable vines above my head. I walked over and squatted down, picking a tender pumpkin that was as big as the mouth of a bowl. .

This season is not the season for pumpkins to mature. I don’t know when this one bore fruit and it was hidden in the corner and has never been discovered.

Zhao Yeqing pinched it with his fingernails before picking it off, making sure it was still moist enough and the meat was not old enough before picking it off. Otherwise, he could just leave it on the vine to keep seeds.

Special varieties of tender pumpkins on the market have been bred. Even when they grow into old pumpkins, they are not pink and waxy, just to have a crisp and tender texture.

The seeds of her pumpkin came from the pumpkin she found in the vegetable garden at the foot of the mountain a few years ago. It is an authentic farm pumpkin. When you pick it when it is young, it becomes a tender pumpkin. When it grows up, it becomes a pink and waxy orange pumpkin. The taste may not be as crisp and tender as the varieties on the market, but the aroma is simply outstanding.

Generally, pumpkins only start to bear fruit recently, but this one has grown so big and matures early. Zhao Yeqing returned to the kitchen with the tender pumpkin in his hands and said, "Look, it grew just for the fire in the kitchen today."

I'm tired of eating green leaves. There are very few fruits in this season. A pumpkin is a rare thing.

Mu Xi took it, washed it, cut it into shreds, and threw the chestnuts into the pot when the time was almost up.

The water level in the pot that originally covered the chicken has dropped by half. Pour in the chestnuts, flip them a few times, cover the lid and continue simmering.

Zhao Yeqing set up another pot, wiped the pot with ginger, sprinkled some salt, put the fish pieces in and fried until golden brown, then added a small amount of water and the fried tofu, simmered together, until the water was almost dry, then poured in a small amount The bowl of sauce is thickened with starch water.

The sauce consists of a small amount of dark soy sauce, salt and shrimp powder. It would be great if there was oyster sauce, but I can’t make it. I can’t make oysters in the mountains. I can only think about what can be used as a substitute. Product comes.

When the thickening sauce in a bowl was thickened and the chestnut chicken was simmered, Mu Xi picked two garlic sprouts and cut them into several pieces with his hands, threw them in, stirred them for a while, and then served them in the pot.

The duck soup had been stewed ten minutes ago. Zhao Yeqing deflated the electric pressure cooker and opened the lid. A rich sour aroma hit his nostrils.

No salt was added when stewing. The salt content of pickled radishes is very high. After the stew was done, I took a spoon and tasted the soup. I felt it was a little bland and added some salt and pepper.

After Mu Xi took out the chestnut chicken, he quickly rinsed the pot, poured the tender pumpkin shreds in and stir-fried.

Three dishes and one soup were placed on the newly replaced small dining table. The only thing at home now was high-strength liquor for cooking, so Zhao Yeqing poured two cups of soy milk as a drink.

The dogs' meal was pork ribs cooked by Zhao Yeqing in a small firewood stove and served with small sausages.

The small sausages are specially made for dogs. They are pure meat sausages without salt. They are cooked in bone soup and served with bone soup rice. There is one in every dog ​​rice bowl.

After Zhao Yeqing raised his glass and said "dinner," the four dogs lowered their heads and gnawed the sausage first. If it had been a second later, it might have fallen into the mouth of the dog next to him who had finished eating the sausage.

The fish meat is fresh and tender, and the tofu has a rich aroma. Every piece of tofu and fish meat is covered with gravy. After removing the large thorns, mash it with chopsticks, mix it with the rice and pour some sauce on it. Mu Xi finished most of the bowl of rice in just a few mouthfuls.

Two bowls of sour radish and duck soup are placed in a small bowl first to allow it to cool down faster. When you are tired of eating, take a sip of the sour soup and then add refreshing pumpkin shreds. It is an appetizer and you will feel like you haven't eaten it after finishing the bowl.

The duck stewed in the pressure cooker is so tender and falling off the bones that you almost don't need to chew it. The duck meat is also tender enough, and the duck skin has been stewed until it almost melts.

Zhao Yeqing picked up a pink and glutinous chestnut. It broke even with the chopsticks. After being wrapped in the burnt brown soup, the taste became more mellow. After finishing the meal, less than half of the chicken was left, and not a single chestnut was left.

Mu Xi secretly sighed at his mistake. He shouldn't have worried about the soy milk spoiling before meals and chose soy milk as a drink. He should have prepared malt tea for digestion in advance.

After the two of them had eaten and drank enough, they sat slumped on the dining chairs for a few minutes. After looking at each other, Mu Xi stood up and put away the dishes, put the unfinished dishes in the refrigerator and washed the dishes.

Zhao Yeqing sat for two more minutes, then brought a rag and wiped the table and cooking table. There was no need to clean the dog bowls. The bowls where the dogs at home had eaten were cleaner than those they had washed.

The two of them felt exhausted after cleaning up the kitchen, so they walked back and forth in the yard to eat.

The moon and stars were sparse, and night insects kept chirping from nowhere.

The two of them waited until they no longer felt full before taking a shower. The evaporation of hot water combined with the rise in blood sugar caused by excessive carbohydrate intake made both of them drowsy after taking a shower. They fell on the bed and had a good night's sleep. .

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Since the fine-decorated kitchen was put into use, the two's enthusiasm for cooking has never been higher.

Zhao Yeqing was handling the half-finished fermented bean curd, and then thought about the oyster sauce he wanted to use on the day he started cooking but couldn't use it. He didn't know what to replace it with.

I was so obsessed with thinking that the tofu in my hand almost tilted and fell to the ground.

Mu Xi took two steps over and stabilized the dustpan filled with tofu. He was relieved when he saw that the tofu blocks on it were motionless and asked, "What are you thinking about? You can still be distracted when you are facing such a smelly thing."

Zhao Yeqing was startled by the tilted tofu. Fortunately, the tofu had a certain stickiness after fermentation and became smelly, so it did not roll to the ground.

At this moment, she didn't have time to distract herself from the oyster sauce substitute. When she came back to her senses, the smell of tofu made her a little dizzy.

Before making this fermented bean curd, you have to let the tofu get stinky and grow white hairs. The weather now is the right time and place for making fermented bean curd. The warmth and high humidity allow the tofu to ferment quickly and cultivate lactic acid bacteria. Each tofu block is covered with white hair. Like a very cute little hamster.

The next step is to remove the white hair, roll the tofu cubes in high-strength white wine, then wrap them in chili powder and salt, and put them neatly into a jar.

Mu Xi looked at the tofu that was not wrapped in chili powder and was put aside alone. He covered his nose and asked, "What is this kept for?"