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

At first, Mu Xi would answer 'whatever', then as she got better trained, she would answer 'everything you cook is delicious', and now she usually orders directly to avoid worrying about it. She really has no idea what to eat at night, but Mu Xi thought about everything he ate this week, so much so that he started to mess around today.

I opened the refrigerator door and saw that the shrimp powder used for seasoning had bottomed out. I suddenly remembered that I had not fished for shrimps for several years. The shrimps in the lotus pond had been released by the ducks and sneaked in to eat them. Not even the shrimps had grown. Most of the lotus leaves and buds that came out were also chewed up.

Zhao Yeqing was so angry that he limited the time the duck could go into the water every day. During the short period of time when the duck was in the water, the two of them stood by, holding a long bamboo stick. When they saw that the duck had the idea to go this way, they directly Just whip it out without mercy.

Nip that evil thought right in the cradle.

The ducks are never late for laying eggs twice a year, and there are even one or two more.

Perhaps because the feed is more nutritious, the ducks no longer lay eggs exactly as they do in the wild. They can produce eggs three to four times a year, with more than ten eggs each time.

The fried duck eggs were not very tasty, so they were used to make preserved eggs and salted duck eggs. Over the past year, I had saved dozens of preserved eggs and salted duck eggs.

When eating porridge or noodles, salted duck eggs are often consumed as a side dish. Only preserved eggs are rarely eaten by the two of them. Mainly because of the rainforest climate, there are rarely hot days now, so it is a little warmer. The food was more to the taste of both of them.

Only around the hottest month in summer, the two of them would prepare some cold dishes or cold noodles.

The soybeans for making melon bean paste are about to ferment, and the dough for making steamed buns is also fermenting. Zhao Yeqing doesn't want to cook anymore, so tonight he will make some bread while the cooking table where he just finished making noodles is not cleaned yet. Wontons for dinner.

It doesn't take much meat to make wontons, and the freezer has been almost completely emptied, leaving only a small amount of offal and pork.

Zhao Yeqing took out the pork and rinsed it with water to defrost it. He poured flour, water, eggs, and salt into a small stainless steel basin, and stirred to knead the dough.

This wonton filling is not as troublesome as dumpling filling. There are cabbage, leek, sauerkraut, etc. The wontons here are basically pure meat. Zhao Yeqing planned to make something different. After the meat thawed, he took out a preserved egg and peeled it. Put the shell into a small bowl and mash into small pieces.

The pork was beaten into a puree and mixed with green onion and ginger water to serve as a meat filling. After Mu Xi finished washing his clothes, he came in and saw the ingredients already prepared on the table. He washed his hands again and came to help.

The kneaded dough is divided into pieces and pressed under the rolling pin to form a large piece of wonton wrapper. In the past, a metal square mold was used to make wonton wrappers by squeezing a large piece of thin dough into equal sizes. square dough.

Now that the mold was gone, I took a small bowl and pressed it down with the mouth of the bowl, and small round wonton wrappers appeared on the cooking table.

Zhao Yeqing held two chopsticks, gently picked up a piece of meat filling and placed it on the wonton wrapper. He also added a small piece of preserved egg on top and used chopsticks to roll and pinch the dough into a small wonton.

Mu Xi's expression was hesitant to speak. He looked at the bright red color on the plump bellies of the little wontons and a small piece of blue-black object next to them. He smashed them with his mouth. He really couldn't figure out what to do with these preserved egg wontons. the taste of.

After all the dough was wrapped, there was about one or two pieces of meat filling left in the bowl. Zhao Yeqing kneaded them into small meatballs and put them in the refrigerator to be used to cook meatball noodle soup tomorrow morning.

This time I made about 80 small wontons. Two people can eat half of them in one meal, and the rest can be frozen in the refrigerator for another meal.

In the past, seaweed soup base was used to eat small wontons. Now that seaweed is unavailable, you can only cook the wontons and scoop them out, then use home-made soy sauce and chopped shrimp skin and chopped green onion to cook the soup base and pour it on. The color of the soup can be maintained without boiling it together. Clear and bright.

Before eating, sprinkle a handful of fresh green chopped green onions. The previous chopped green onions have been cooked until they turn yellow and soft. This handful of chopped green onions enhances the color and fragrance. Finally, add two drops of sesame oil.

The wonton skin was translucent when cooked, and the green-black preserved eggs were now more obvious. Mu Xi picked up a wonton uneasily and put it into his mouth with a slight frown. Zhao Yeqing watched his reaction with a smile, and expectedly, his brows raised. Release your eyes and slightly open them.

A somewhat astonished look.

She couldn't help but feel a little proud: "How is it? Isn't it pretty good?"

Mu Xi hadn't completely swallowed the wontons in his mouth, so he could only nod his head. He found that the kneaded wonton skin was soft but not rotten, and the tender pork mixed with the preserved eggs gave off a strange aroma.

It's okay to call this smell a stinky smell, just like stinky tofu. It's smelly, very heady, and it even smells like the mouth and even the entire nasal cavity.

Zhao Yeqing also added a chopstick of sour bamboo shoots to the soup base of his bowl, which added a bit more sour and spicy flavor. Mixed with this fragrance, it was even more addictive and addictive.

The wonton soup base was not wasted. The two drank it all, their whole bodies were warm and sweaty.

It's hard to break a sweat with the recent temperature, and the temperature has remained so even into the Chinese New Year.

Zhao Yeqing really liked the slightly cooler weather in the morning and evening. The air he breathed into his chest was fresh and clear, and he felt energetic all over. The bamboo forest in the backyard was blown by the wind, and the bamboo leaves made a "swish" sound. It is somewhat unique to the desolation of winter.

This is a rare season when there are a few fallen leaves throughout the year. During the New Year this year, the temperature is colder than last year. Before the beginning of spring, you can dig out a small bag of winter bamboo shoots in the bamboo forest, and throw away the peeled bamboo shoots for cooking. Compost food waste.

Winter bamboo shoots are more delicious than bamboo shoots in all seasons. They ate a fresh meal and put the rest with the shells in the corner of the kitchen. They planned to kill the pig and get fresh ribs and serve a bowl at the New Year's Eve dinner table. Delicious pickled food.

The two of them have made this dish several times since the earthquake, but this is the first time that the ingredients are so complete.

In previous years, most of the pickled pork was made from salted pork. Fresh pork can be used after being marinated for about 20 days. This year, we used serious Nanfeng pork. Two large pieces were cut off from the pig we killed last time. The meat was marinated for nearly nine months.

Nanfeng pork is more tender than ham and more fragrant than bacon, so the marinated meat is authentic.

When the pig was about to be killed, the two sharpened their knives and locked the cattle and sheep in the barn. They were afraid that if the pig screamed too miserably, the cattle and sheep outside would rush into the fence and run out in panic.