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After going to Liu Laicai's farmhouse to buy some fruits, Ning Fei returned to the Taoist temple.

It's winter, and it's time to store some food.

Ning Fei first went to the vegetable field behind to pull some radishes, planning to pickle a radish.

Pickled radish is sour and crunchy. It is smooth and delicious to eat when eating.

For Ning Fei, the pickles in Qingfengguan are available all year round.

Pickled radishes, pickled gherkins, pickled cabbage, pickled eggplant, pickled peppers, etc., mentioning these all make the mouth water.

In the past, when the days of Qingfengguan were poor, they would eat steamed buns and only pickled vegetables, but Ning Fei and Bai Yuanche were both masters of pickled vegetables, so they were comfortable to eat.

The pickles are almost gone, I'm going to pickle some radishes.

Pickled vegetables are a traditional delicacy in China, which can be traced back thousands of years ago.

Pickles from different places have their own characteristics, such as the water lump in Kyoto, the Jindong dish in Tianzhu, the spring old in Baoding, the leek flower in Yunnan, the snow bamboo shoot soup in Pudong, etc.

Pickles are a good thing.

Ning Fei pulled the radish out of the ground, washed it, and explained at the same time.

The picture is very peaceful, and netizens feel very comfortable watching it.

At this time, a netizen said:

Ning Guanzhu, netizens in Kimchi Country said they invented kimchi and attacked one of our food bloggers, what do you think?

After seeing this barrage, Ning Fei shook his head. In this regard, Kimchi Kingdom is a bit too much.

In some places, there is not enough inheritance, so they urgently need to prove that they have inheritance.

Of the four ancient countries, only China can continue to this day, which is enough to explain a lot of problems.

Our inheritance has a long history. In that small place, even kimchi touches porcelain, and that's the level.

They are really annoying, please don't talk about this with me.

Ning Fei said a few words of his own opinion,

Then I concentrated on making pickled radishes.

Netizens all nodded in praise.

Pickled radishes are easy.

Wash the radish, cut it into strips, add salt, mix it with your hands, and marinate it for an hour.

While marinating, Ning Fei went to prepare some chili, garlic, ginger and other ingredients, and cut them into slices.

Ning Fei's knife skills are very good, and watching him cook is also a kind of enjoyment.

After the white radish was marinated, Ning Fei began to prepare the ingredients.

He poured boiled water into the basin, then added light soy sauce, dark soy sauce, a little salt and sugar, stirred evenly, and then poured the chopped chili, garlic and ginger slices into it.

The black seasoning is mixed with red chili flakes, white garlic and ginger slices, and it looks quite good.

Ning Fei poured all the seasonings on the pickled white radish.

After that, put all these things in a sealed jar, and the pickled white radish is complete.

Refrigerate for two or three days before serving.

Pickled radish is simple and convenient, and it tastes very crispy and delicious, sour and sweet. It is a rare delicacy.

If you are interested, you can follow my method.

Ning Fei said with a smile.

Netizens were full of praise when they saw him making pickled radishes:

Food anchors have started again.

It's strange to say, why do I think Guanzhu Ning wants to eat everything?

+1, it makes me want to eat dried radish very much now.

It really made my mouth water.

However, pickled vegetables are just the prefix of Ning Fei today.

What he really wants to do is something else.

Qinshan Village is relatively remote after all. Generally speaking, except for the farmhouse at the entrance of the village, few outsiders come up, so the supplies here are relatively scarce.

For example, candied haws. Qinshan Village doesn't sell candied haws, so I thought it was the most delicious thing when I was young.

Of course, it doesn't look like that now.

What I want to do now is candied haws.

Hearing Ning Fei's words, some netizens couldn't help asking:

Guanzhu Ning, are you making candied haws for the children in the village?

Seeing this barrage, Ning Fei smiled and shook his head.

Not for a child, but for someone who means a lot to me.

In the era when supplies were scarce, many people dreamed of eating candied haws.

It's just that there are too many delicacies now, and candied haws are gradually declining.

After Ning Fei said so, he began to prepare.

The candied haws he made were for Grandma Wang.

Of course he won't talk about it.

Grandma Wang was really poor when she was young, and she was reluctant to buy candied haws.

Few people would have imagined that an old man's favorite food is actually a bunch of candied haws.

The hawthorn has been bought from the farmhouse, all you need to do is to prepare soft white sugar, clear water and a few bamboo sticks.

The recipe for candied haws is very simple, and Ning Fei didn't think it would be too fancy.

Wash the hawthorn, remove the core, then cut it horizontally, add some red bean paste inside, and string it with a bamboo stick.

When making candied haws, Ning Fei didn't say anything more, but just took his time.

Xiaogou and Xiaofei came to him after a while, and barked at Ningfei twice, wanting Ningfei to play with them.

Ning Fei smiled and let them play by themselves.

The little fox and three little black cats also ran out from the door, but they didn't disturb Ning Fei, they just watched quietly from a distance.

Occasionally, Xiaofeng appeared in the camera, and was discovered by careful netizens. Everyone was surprised and said that they hadn't seen each other for a few days, why did Xiaofeng become like this?

The Xiaofeng in the picture has three tail feathers floating in the air when it flies up.

Ning Fei did not explain this either.

Ning Fei was slowly cooking soft white sugar on the stove in the kitchen.

Melt the soft white sugar into the water and turn it into rock sugar, then turn to low heat and continue cooking.

Until the sugar solution turns amber, the state is viscous, and it looks like a drawing.

The most difficult thing in making candied haws is to master the consistency of the syrup. Delicious candied haws, the syrup does not stick to the teeth, and it feels like eating fruit candy.

Ning Fei gently rolled the skewered hawthorns on the rock sugar foam, wrapped it with a thin layer, and then put the rock sugar on a board brushed with vegetable oil to dry.

Just like this, I made four strings in a row, only after the syrup solidified, it was an attractive candied haws.

Netizens looked at the candied haws on the board, each string was shining with crystal light, which whetted the appetite.

What a treasure anchor.

Anything else he can't do.

Good guy, you can make candied haws, you are really a craftsman.

At this time, Ning Fei finished the candied haws and explained to everyone:

Candied haws are not difficult.

And when I was young, my master would do it every year. I learned it after watching it more times.

The real difficulty is the sugar man.

My master is also very good at making sugar figurines. He used to make some money in the village by relying on this.

Sugar figurines come in different shapes, such as twelve zodiac signs, magic weapons of gods, etc., can be made.

That's the real craft.

Hearing what Ning Fei said, everyone praised him endlessly.

With the continuous development of the times, the living space of these traditional Chinese crafts is getting smaller and smaller.

However, there are still some people who pass on this craft.

After making the candied haws, Ning Fei planned to visit Grandma Wang.

In addition to candied haws, he also bought a lot of things, all for the Chinese New Year.

So, Ning Fei chatted with netizens for a while, and then downloaded it.

Going to Grandma Wang's house is also comfortable, after all, she is an elder, so she must be filial.

Grandma Wang took Ning Fei's candied haws and was very moved.

After that, Ning Fei went to the village chief's house to pay New Year's greetings.

Qin Zheng is watching the performance of the Yangko team at the village committee. Qinshan Village is a traditional village. Every year, the Yangko team goes to each household to pay New Year's greetings by twisting the Yangko. Generally, each household will give the Yangko team 50 or 100 yuan as happy money.

When Ning Fei came to the village committee, it was lively and many people were there.

Generally, during Chinese New Year, this time of day is more prosperous, and the rest of the time, a group of people are mostly playing mahjong in each household until all night.

Then the next day I slept all day, came to the village committee to watch the excitement, and continued to fight.

Ning Fei, you're back. Qin Zheng said with a smile when he saw Ning Fei.

The current Ning Fei is the real village treasure in Qin Zheng's eyes.

Ever since Ning Fei came back, Qinshan Village has experienced one thing after another, and it has become more and more lively.

Qin Zheng also believes in some things, he thinks Ning Fei is a person with great luck.

Ning Fei's luck even changed the luck of Qinshan Village.

Some time ago, Qin Zheng went to Qingfengguan, and saw that there were plum blossoms inexplicably blooming outside Qingfengguan, and the environment was quiet, which became very grand. He knew that Qingfengguan was not easy.

In fact, there is a Baize Spirit Talisman on the plaque of the Sanqing Hall in Qingfengguan.

Yes, I went to my master to have a look. Ning Fei smiled.

Is Daoist Bai okay? Qin Zheng and Bai Yuanche were good friends, so he asked.

Well, my master asked me to say hello to you on his behalf. He is very happy over there now.

That's good.

The two chatted for a few words, but it was also flat.

The Yangko troupe performed very well, with the sound of gongs and drums and people's applause all around.

This kind of show can't be regarded as exciting, but it is lively, everyone loves to watch it, and it also has a new year flavor.

After watching Yangko for a while, Ning Fei returned to Qingfeng Temple.

Tomorrow, he plans to go to the deer house to have a look.

The deer house is a treasure in his heart.