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

They thought that all the fungus species in the mountains were probably here. There were many varieties and bright colors, and their toxicity could be imagined.

However, while they were thinking about it in a mess, the people of the old Su family had a great time eating. These fried mushrooms and perilla were all very tender, with a crispy, smooth and fresh texture.

The mushrooms are paired with steamed buns, and the fragrance is confusing.

Seeing how much they ate, the fungus in the pot slowly dwindled before their eyes. They couldn't sit still and thought about eating it themselves, probably...

Not making trouble, right?

I don’t know who took a bite first, but then got out of control. They were really rushing to eat!

After the meal, they ate everything, not even a mouthful of soup was left. Someone also poured a spoonful of soup into the basin where the mushrooms were placed. They rinsed them and looked at their masterpiece. Everyone felt quite embarrassed and scratched their hands. Scratching your head.

"Uncle, the food you cooked is so delicious, we accidentally stopped it..."

"It's okay. This is just for cooking. Why keep it if you don't finish it?" Mr. Su waved his hand, and he was very satisfied with his meal.

Sure enough, if there are more people, the food will taste better.

After dinner, Liu Guilan and his wife went to pick leaves, and the rest of the family made sweet potato flour at home. Probably because they had eaten and the food was good, everyone worked extra hard.

In one day, half of the sweet potatoes in the yard were gone. Su Ziling originally thought it might take three days to finish the sweet potatoes, but based on today's progress, it is estimated that the work can be completed in two days.

There was no fungus sauce to make in the evening, but there were pork belly, pig heads and fat intestines brought back by my fourth uncle.

As usual, Butcher Yang still gave me a few bones. Although there was no meat, it was just a bare bone, but it was still delicious when used to make soup. Su Ziling planned to bring one to make mushroom soup tomorrow.

As before, Su Mu and Bai Wei went to clean the pig intestines, and Su Ziling processed and braised the pig heads. After the pig intestines were washed and the soup in the pot thickened, they blanched the pig intestines and put them into the pot to stew them together with the pig heads.

the next day.

With yesterday's experience, Su Ziling and the others got up earlier today. At least they had already washed up when Su Yong and the others came.

They were also eating, and those people helped to make the tofu. After making the tofu, they were not idle. They went straight to chop and pound the sweet potatoes, without Su Ziling and the others asking, and found work by themselves.

When they came out after their meal, there was already a big bucket of sweet potatoes pounded there.

Thinking that Su Yonghe would also pick two loads of tofu to sell tomorrow, Su Ziling did not let Liu Guilan and his wife continue to help, and directly asked them to pick leaves.

Bai Wei and Su Ziling were filtering the flour. Sometimes Su's mother would come over to help when the filtering failed.

When it was time to cook, she came over to take over, leaving Su Ziling to cook.

After looking at the dishes in the kitchen, Su Ziling boiled the bone soup first, and then just put the mushrooms in it when the soup thickened.

After the soup was boiling, she took out a handful of fungus and soaked it. It could be used for cold dressing later.

After doing this, she took a basket to the vegetable field beside the field and picked out a few old green vegetables. This kind of vegetables would be too old for frying, and it was also a bit bitter, but it would be different if it was boiled with pickled vegetables. When the time comes, I'll dip it in water. It'll be beautiful.

After pinching the old green vegetables, she went to pull out a few more coriander trees, dug out a handful of folded ear roots, and then went back.

The staple food is still the same as Lao San, but today there is no steamed buns, only dry rice, and the steamed buns are replaced with corn paste.

She cut up a plate of pig head meat last night, mainly pig ears, pig tongue, and pig snout. She cut them out and served them cold, along with the ear roots.

After the fungus soup was out of the pot, she poured it out and cooked pickled vegetables in a gong pot. In the pot, she put a handful of chopped wild tomatoes and a few slices of wild sour papaya that she picked in the mountains a few days ago.

There are quite a lot of knots, but they are a bit small. Many of them have been bumped by bees, and the surface is bumpy.

They are still green and unripe, but they can be used for cooking and eating. She picked two of them, thinking that she would pick them back when they are ripe in July or August, cut them into slices, dry them in the sun, and store them for soaking. Tea can also be made into vinegar and eaten with vegetables.

Or you can cook sour grilled vegetables and sour papaya fish, or soak them in salt water. After a few months, they will no longer be sour, dip them in hot peppers, and eat them as fruit.

There are many ways to eat this sour papaya. It can be used not only for cooking, but also as fruit. Su Ziling thought that she would pick them all by then, and soak the remaining ones. Then she could sell them in the mountain col next summer. It would be a new food.

Put chopped wild tomatoes and sour papaya slices in the pot, then cut a few slices of bacon, three or four will be enough, then pour water into the pot, and when the soup boils, add the green vegetables.

Don't cut the vegetables with a knife, you have to twist them directly with your hands. After the vegetables are put into the pot, throw in a handful of peppers and grass fruits, sprinkle a little salt, and cook until the vegetables turn yellow and the stems are rake.

At this time, you need to make a dip in water. Chop the root of the ear root, mince the coriander, mince the garlic, pepper, Sichuan peppercorns, soy sauce, then scoop a spoonful of the original soup and stir evenly.

A spicy and sour pickled dish is ready.

It was the first time they learned how to eat green vegetables. Everyone was dumbfounded. They knew that the cooked vegetables would be bitter, and wild vegetables were more delicious than these green vegetables. They didn't expect that green vegetables would turn around one day?

"Xiao Qing, your cooking skills are so impressive that you can open a restaurant!"

"That's it, how did you come up with this green vegetable? Don't tell me, it tastes so much better once cooked like this. It's sour and spicy, and the vegetables are rotten, but not bitter! Especially with this dipping sauce !too delicious!"

Su Ziling also likes it. I haven't made it since I didn't have sour papaya some time ago. This is the first time I've made it.

"This method is very simple. You go to the mountains and find a few sour papayas, cut them into slices and cook them together. Then add some salt, soy sauce, strawberries, peppers, and if there is meat, add some oil. If there is no meat, just add some oil. , just cook more."

"Come on, it's a lot of trouble to hear what you say. Your aunts and uncles probably don't have the patience either. They just throw it into the pot and cook it."

"Hey! Who's not? Mine is the same. But if you can eat it, it's good. What else can you choose? If you want to eat well, wait until you have the conditions! But I have to say, the meat is still delicious, and this pig head meat is made Yeah, I’ve never tasted anything better than this!”

"Come on, the last time you ate meat was a few years ago. How can you still remember the taste of meat?"

"That's what you said!"

When everyone heard this, they burst into laughter.

The atmosphere was particularly good, the host's family was satisfied with the work they did, and they also enjoyed the meal brought by the host's family.