Whose farming family has the male protagonist giving three piglets as a gift at the beginning?

"Yeah, there are also duck eggs?" Su Ziling opened it and looked at it. There was everything there.

The fourth uncle nodded, "Yes, I caught them the year before last. They started laying eggs last year. The ducks secretly hatched some on their own. There are a lot more ducks this year. If there are more ducks, we can collect twelve or three in a day, and if there are less, we can collect seven or eight. At home, People are tired of eating it, so I thought I would carry it to the county and sell it when the rain clears up."

The average number on this day was almost ten, and in a month there were more than three hundred. Su Ziling's eyes lit up.

"Fourth uncle, you don't need to take it to the county to sell it, just sell it to me directly."

It can be used to make salted duck eggs, or preserved eggs. It can be made into preserved eggs and other larger peppers. After roasting, it can be used to make preserved eggs with green peppers, which is also a side dish for rice.

"You want it? Okay! I'll bring it to you when the rain clears." The fourth uncle nodded in agreement.

Su Ziling: "How do you sell these duck eggs in the county?"

"Eggs cost a penny and a half, while duck eggs cost a penny. At first, I thought raising chickens would be ineffective, so I decided to raise ducks instead. Who knew ducks were so inferior to chickens?" said the fourth uncle.

Su Ziling nodded. She remembered that the price of duck eggs seemed to be this, "Then one is a penny, and I will take as many as I want in the future."

"You want so much?" The fourth uncle was shocked, "What did you use it for? Fry it and sell it?"

"I'm not sure yet. I'll give it a try first. If it doesn't work, I can fry it into an omelette and sell it. I won't worry about not being able to sell it."

The rain gradually stopped, and Su Ziling stood up, "Fourth uncle, you guys sit down while I go to the field to pick out some seasoning."

"I'll go with you!" Su Zizhong also stood up. There were small rashes on his neck and face, but fortunately they were no longer itchy.

"No need, I'll dig a little in the fields and come back." Su Ziling picked up the backpack and hat, took a sickle and set off.

When you get to the door, you can still hear the sounds in the kitchen.

"What's going on Zizhong? I didn't even notice it just now."

Su Zizhong originally talked less, and when there were many people, he became taciturn and had a low sense of presence. As long as he didn't speak, others would easily ignore him.

"It was raining, so the brother and sister went to pick up fungi. When they hit some sumac tree, they got a bunch of rashes." Su A'nai said.

"Are you going to see the doctor?"

"No, no, Xiaoqing has given him medicine and the itching is gone. It will be gone in two or three days."

……

Su Ziling first went to the vegetable field and pinched a handful of vegetable moss, sweet potato tips, green vegetables, gray vegetables, coriander, and finally chopped a cabbage.

She also dug up some root and mint on the ridge of the field, and pinched some horsehead orchids. Passing by a patch of nettles, she carefully cut a handful with a sickle and placed it on the top of the basket.

The wild garlic shabu-shabu hot pot was also very fragrant. She even went to dig out a handful. She went home after the basket was full.

When she got home, the chicken could be easily torn off with her hands. She tore off all the chicken and threw the chicken carcass in to cook.

The chicken was torn into strips for cold dressing. She cleaned a pot of chicken fungus and tore it into large pieces with her hands.

The porcini mushrooms are cut into slices, which need to be cooked a little longer. The chanterelles don't need to be cut, and can be put into the pot whole.

After washing all the wild vegetables, they were put separately. Fearing that there would not be enough food for so many people, she went to get another taro and cut it into hob pieces. After a while, the mushrooms were ripe and then she put the taro down. By the end of the meal, the taro was just too small. So soft.

It was not enough to be a vegetarian without meat. Su Ziling took out another piece of pork belly. She bought it the day before yesterday, but it started to rain as soon as she bought it. She couldn't get out of the stall and had to eat it by herself.

Due to the rain and the low temperature, the meat did not go bad after being hung in the well for two days. There were so many people that three kilograms of meat were cut into pieces.

I also took out the stewed sausage. When the mushrooms are cooked, I can just brush the sausage and eat it.

When all the dishes were ready, she went to make another dipping water, put the roasted peanuts in it, added glutinous rice pepper, chopped ear root, chopped green onion, minced garlic, coriander, Sichuan peppercorns, soy sauce, mixed well and added a little lard.

She dragged the table over, which was filled with vegetables and mushrooms. Everyone had a bowl of dipping water, and everyone ate around the firepit. Su Ziling was responsible for serving the dishes.

She put down the green mushrooms and porcini mushrooms first, followed by the gallinopsis mushrooms. These mushrooms need to be cooked for two quarters (30 minutes) before they can be eaten.

She put out the pot of cold shredded chicken, added the leaves of Zheer root, shredded radish, coriander, peanuts, etc., and mixed it with pepper powder, soy sauce, chili oil, sesame and lime, etc. It was spicy and fragrant. Sour and crispy.

Afraid that they would not be full after eating the mushroom hot pot, Su Ziling also steamed some buckwheat steamed buns. The steamed buns were a perfect match with the cold shredded chicken.

"Eat a steamed bun first to cushion your stomach. It will take a while for the fungi to mature."

The cold shredded chicken and steamed buns were placed in the middle, within reach of everyone, and the mushrooms in the gong pot were bubbling.

The aroma of chicken soup and mushrooms filled the kitchen. Everyone was eating steamed buns and shredded chicken, but their eyes kept staring at the pot.

Seeing that the time was almost up, Su Ziling first beat out some of the original soup, poured it into a dipping bowl, and melted the lard.

"Okay, it's time to eat. Try this mushroom hot pot and see if you can get used to it."

After Su Ziling finished making the soup, she put the taro down to cook. When she said it was ready to eat, everyone started to move.

"I've been drooling from the taste for a long time. Let me try it first." Mr. Su took the lead and picked up a chopstick of mushrooms.

There are porcini mushrooms, green mushrooms, and gallinobacteria. The unique fragrance of the mushrooms and the collision with the chicken soup bring incredible deliciousness to the taste buds.

The fungus has a unique flavor when it touches the water she dipped it in.

"Yes." Mr. Su nodded frequently, "This mushroom is okay. It tastes the same when eaten with bare mouth, and another taste when dipped in water. They are all delicious."

As he said that, he put down the bowl and stood up to get the wine jar, "I need to take a whole mouthful of this, it's so fresh."

Su A'nai liked this soup. She took an empty bowl and poured a bowl of soup. "This soup is really fresh. Taking a sip in this weather really warms up your whole body."

She took a sip and saw Mr. Su pouring the wine, "Drink less. As long as there are dishes to go with the wine, I will want to take a sip every day."

Su Ziling ran out of wine last time and went to make a new one for him the next day.

As long as she was cooking and having food to go with wine, he would pour a little and take a sip, but he was also measured and would not drink more, only two sips at a time.