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

Chapter 448 Pickles

She poured the wilted radish leaves into the basin, then poured the dried kohlrabi roots into the pot, sprinkled some white wine, then added salt, chili powder, Sichuan peppercorns, cumin and a small amount of sugar.

She used half of the pepper noodles bought by Chen San and half of them grown at home. The peppers Chen San bought were red in color, more colorful but not spicy enough, while the ones they grew at home were a little different in color. But very spicy.

The combination of the two makes it both spicy and colorful.

After all the ingredients are put together, stir evenly and you can put it on the altar. The peppers are really colored. The white kohlrabi roots and green radish tassels are all dyed red. There are a lot of peppers and fennel seeds attached to the radish tassels. Eat it. There is also a slight aftertaste of fennel seeds. (Picture of pickled vegetables)

This fennel seed was also encountered by Su Ziling on the roadside when she went up the mountain. The fennel stem was very tall, and it was covered with thorngrass and other weeds.

In order to pick out the fennel seeds, she was pricked with thorn weeds all over her body. After returning home, Su A'nai and her two people pulled the seeds together for half an hour.

Looking at the attractive color, Su Ziling tasted the saltiness herself.

The freshly mixed radish leaves still have a pungent smell, but the texture is particularly crisp, and with various ingredients, it also has a unique flavor.

"Auntie, do you have enough salt? Why do I feel a little salty?"

She took one and fed it to Mother Su's mouth. Mother Su shrank her neck at first, and then opened her mouth after seeing clearly that it was radish tassel, "It's a bit heavy, but at the beginning, it needs to be saltier. The climate here is hot." "If the salt is too little, it will be bad. This salt is just right. After marinating for a while, it will be just right."

"That's it? I was still thinking about adding some kohlrabi roots, I'm afraid it will be salty." Su Ziling was afraid that the mixture was not evenly mixed, so she stirred it a few more times.

"Pack it up and press it firmly. This tastes better than the pickles we used in previous years. I think it would be delicious when cooked with porridge."

pickle?

Su Ziling chuckled softly, "How can it be the same? In previous years, there was no condition, and I didn't add pepper or anything like that. I just added some salt. The taste is definitely not much better. I even went to the county to buy it a few days ago. Two kilograms of white wine, just for pickling the pickles.”

Mother Su moved her nose slightly, smelling the aroma of wine in the air, "This smell is indeed stronger than rice wine. Don't you also want to pickle the vegetables with water? Have you washed the jar?"

"No, I plan to use the jar for pickling peppers. I don't have a new jar at home. I'm almost finished with the pickled peppers. I guess there's still another bowl left. I'll have to pour it out and wash it." Su Ziling loaded the jar while loading it. Will her.

All pickles must be packed tightly when packed, and the jars must not be stained with any oil, otherwise the dish will spoil soon.

If you want to eat pickles again, you have to pickle them next year, because they make these pickles according to the season, and every time they make them, they make enough to last a year.

In order to pickle these pickles, Su Ziling also spent a lot of money to buy fine white wine and brown sugar.

The jar was already very big, but she pickled too much and added a lot of kohlrabi roots. As a result, the jar was even full of pickled vegetables.

She was troubled when she looked at the remaining pickles. They were neither big nor small, so put them in another jar. There were too few pickles, so they could only be put in the bottom. Don't put them in a jar. There was no place to put the many pickles.

"Auntie, there are still some unfinished installations here, what should I do?"

Mother Su took a look and said, "Let me get you a basin. Put it in the basin first and seal the mouth of the basin with banana leaves. It will be ready to eat after marinating for seven or eight days. Then it will be eaten as explosive pickles."

Mother Su found a basin and hemp rope for her. Seeing that she was still cleaning the jar, she turned around and went out to cut banana leaves with a sickle.

After she finished loading, Su's mother also came back. The remaining spicy pickles just filled a pot full of them. The banana leaves were slightly roasted over fire to soften them. They wiped off the dust on the surface with a rag and sealed the mouth of the pot directly. Tie with twine.

If you leave it in the cupboard without moving it for seven or eight days, it will be ready to eat.

The mother and daughter brought the jar of spicy pickles into the kitchen and put it away, soaked the corn husks in water, softened them, cleaned the mouth of the jar, and finally poured water to seal it.

It was almost time for the pickled vegetables to be marinated. She put the steamer in the pot and steamed it. The rice was cooked a lot in the morning, so she could steam the cold rice and eat it in the evening, so there was no need to cook the rice.

In winter, the temperature becomes lower, and the rice cooked in the morning will not go rancid in the evening. Therefore, when winter comes, their families will usually cook the evening meal together in the morning, which can save time and effort.

While the rice was steaming, you could also put the cold vegetables in the pot to heat them together. After the fire in the big stove was lit, she went to light the fire in the fire pit.

We need to boil a kettle of water. We will need the pickling water later.

After the meal was put into the pot, she added two more firewood, so she didn't need to worry about it. Whoever was free could add two more firewood later.

"Auntie, I've put the steamer in the steamer. You can help me add some firewood later. I'll pickle the vegetables and stir-fry them."

"Hey, I got it, just go about your business."

After drying the pickled vegetables, Mother Su washed her hands, swept the yard, and finally went into the kitchen to pick up pig food and feed the pigs and cows.

After feeding, I moved the pigweed out again. I have to go to the county tomorrow and I don’t have time to chop the pigweed. I have to chop it in advance tonight. I have to boil the pigweed in the pot when I have dinner later. I can feed it directly when I get up tomorrow.

The mother and daughter were busy with their own business, and Su Ziling also started cutting pickles. Water pickles and wax pickles are different.

The pickled vegetables should be cut into sections, while the pickled vegetables should be chopped into fine pieces, as finely as possible.

Chop the radish leaves, add a little bit of soup, mix well and put it directly into the jar.

She deliberately kept the rice soup she cooked in the morning. She poured the boiling water into the rice soup. When it was just hot enough, she could pour the rice soup directly into the jar. Pour water into the mouth of the jar to seal it. She will take the jar out to bask in the sun tomorrow. If so, you can eat it in three or four days.

Probably the biggest difference between water pickles and wax pickles is that water pickles don’t add any ingredients, just a little bit of sugar and rice soup. The rice soup is hot and can be poured in directly.

If the rice soup is cold, you can boil a pot of water and mix it with the rice soup, and then pour it in.

Speaking of pickling, there is a bit of mystery. The steps are the same, but some people can eat it after four or five days of pickling, while some people pickle it for a month and it won’t become sour. (Pickled vegetables picture)

After finishing the work, there was not much left of the radish leaves that she brought back. Su Ziling stretched out and started cooking.

Su Zizhong finished work early today. After he came back, he took Twenty and went up the mountain. He put firewood some time ago and cut some at home, but cooking and cooking pig food at their house requires more firewood.

Moreover, the production of vermicelli in the workshop also requires firewood, and there are restaurants in the county. Su Zizhong is worried that there will not be enough firewood to burn, so he takes Twenty into the mountains to pick it up whenever he has time.