Otherworldly recipes

At just 06:30 in the morning, Lin Huaimeng's mobile phone began to play music continuously, bombarding his sleepy master.

She didn't sleep too deeply, but she had a little delay. It might take half an hour from waking up to getting up.

Lin Huaimeng silently listened to the first alarm on the bed, pressed it to pause, and waited for the second one.

It wasn't until the three alarm clocks had rung that he reluctantly got up from the bed. Lin Huaimeng rubbed his sleepy eyes and yawned. His hair was a mess at the back of his head from sleep. His pajamas were loosely wrapped around his body, and he cheered himself up in front of the mirror. Patting his cheeks like himself, his eyes opened completely.

After washing, take out a bucket of dried noodles from the refrigerator, boil hot water in a pot, and sprinkle a handful of dried noodles in the boiling water.

A handful of dried noodles are placed in the center of the pot. Once you let go of your hands, they spread out like blooming flowers. They are gradually softened by the heat and spread out with chopsticks. A ball of noodles rolls up layers of water. The clear water turned white and thickened, and while the noodles were cooking in the pot, a bowl was taken out.

There are cute cat patterns on the edge of this bowl, and they are lying on the edge of the bowl, as if looking inside.

Put a spoonful of lard, vinegar, soy sauce, salt, monosodium glutamate, and chopped green onion in the bowl, and finally pour a large spoonful of hot water to wash it away. The lard is melted and emits a special aroma, which also makes the brown soup base transparent. A layer of shine.

The noodles are boiled until the center is not raw, and they can be served. They are immersed in the soup bowl and stretched out, and they are stirred until the salt and monosodium glutamate are completely dissolved. Lin Huaimeng unpacked a bag of mustard from Fuling from the refrigerator. Spicy oil, pour them on the noodles together, and start a new day with this ordinary bowl of Yangchun noodles.

Speaking of the origin of the name of the Yangchun noodles, it is said that the noodles are shiny and white, just like the snow in Yangchun.

Yangchun noodles look bland at first glance, but in fact lard adds aroma, sour taste appetizers, pickled mustard is crispy in the mouth, spicy oil makes it salty and spicy for rice, no appetite in the morning, when you are in a hurry, it is very convenient to choose a bowl of Yangchun noodles, after the noodles are finished , Take a sip of hot soup, and you will be alive from sleepiness.

Lin Huaimeng hastily put the dirty bowl in the sink, she looked up at the clock on the wall, it was fifty past six, and it was almost seven.

It's too early to say that it's too early now, I'm in a hurry to bring my bag and car keys and I'm about to drive to the vegetable market to buy vegetables.

The place where Lin Huaimeng is now is a bit remote. It is a small county in itself, and he still lives in a corner of the county.

The vegetable market closest to me is the same as the previous market. They all gather together to sell some home-grown vegetables in a place. Although there is a butcher shop in it, except for pork, there is no trace of the rest. The slightly larger one The market is about to drive, and the journey takes about 15 minutes to get there.

I bought the car when I was working that year, and I have been driving it for almost four years. Lin Huaimeng's car is relatively stable.

I don’t know how many times the road leading to the vegetable market went back and forth. I arrived near the vegetable market in exactly 15 minutes. It took a while to find a parking place. I took out the shopping basket in the trunk of the car and took it with me to buy vegetables. .

Many stall owners in the vegetable market are already familiar with Lin Huaimeng. When they see her, they will call her a girl to say hello. They greet Lin Huaimeng and look around. Lin Huaimeng always smiles, and then chooses there on his own.

The owner of this vegetable stall is an aunt about 50 years old. Her face looks rich. When she smiles, her cheeks will be sunken into a dimple. Although her eyes are small, she looks very kind. She wears a bright red apron and greets The customer picking vegetables in front of the stall, seeing Lin Huaimeng coming, smiled and shouted: "Oh, the girl is also here to buy vegetables today?"

"That's right, I ran out of food last time, so I wanted to make up for it today."

The aunt handed over a plastic basket and said, "Look at it, look at it, here, I give you the frame, pick it yourself."

Lin Huaimeng would come to her to buy vegetables every time, and the two of them nodded their friendship after a long time. She looked at the rich variety of vegetables attentively, and each dish appeared in her mind, thinking too much, but it caused unexpected difficulties.

The aunt is watering the vegetables with a bottle that has a hole poked in it. The vegetables with green leaves become more juicy when sprinkled with water. A fan will be hung in front of each stall, but because it is completely enclosed, it is very cool, and the vegetable market is not too hot.

I put several tomatoes and potatoes in the basket, and picked some small carrots. The water spinach looked quite green, so I opened my mouth after thinking about it: "Give me a handful of cowpeas, and weigh some water spinach, umm ...Chili and Chinese prickly ash are also ordered, is there any ginger?"

"Zai Jiang, just wait."

The aunt walked out of the stall swiftly. She took a plastic basket full of young ginger from the front stall. The young ginger inside was small, white and tender, and Lin Huaimeng bought most of the young ginger. , and finally bought some oyster mushrooms, and the aunt weighed them, and also gave shallots and garlic as toppings.

This small handful of things is worthless, it's just a warm heart, let people remember this goodness, and come to visit often next time, in fact, even if the stall owner doesn't do this, Lin Huaimeng will only come to this vegetable stall, every time he comes to eat No matter what you come to buy in the market, you will always come here to bring a la carte, even if there is really nothing to buy, at least a handful of green onions.

The reason for patronizing is very simple. Once Lin Huaimeng bought too many vegetables. When time was tight, he just paid for the food but forgot to take the food. The stall owner insisted on chasing him for a long time. It would be very embarrassing, the stall owner said out of breath and yelled a lot, and joked that the girl was young and she ran so fast.

Lin Huaimeng still feels warm when recalling the events at that time. Vegetables are not very valuable things. Being able to chase several streets to return this bag of things proves that the stall owner is a good person.

In order to repay this kindness, Lin Huaimeng kept patronizing, but it is estimated that the stall owner could not remember this trivial matter.

After buying the vegetables, I have to buy meat and some bits and pieces of condiments for the rest. After buying everything, the shopping basket is full. Fortunately, the basket has rollers, so it is too heavy to be pulled away. When Lin Huaimeng returned to his home, After I washed my hands, it was seven forty before I knew it.

Picking vegetables, washing rice, the bought vegetables should be put in the refrigerator, and those that should go to the warehouse should be put in the warehouse. After that, the mung beans are soaked in water first. Lin Huaimeng's small kitchen is busy again. The horns at both ends of the bought cowpea are pinched off.

A pickle jar in a porcelain jar was brought out from the warehouse. The surface was covered with a layer of dust. I blew it gently, and the dust floated in front of my eyes. I quickly wiped it along the surface with a damp cloth, and simply washed the inside again. Wipe dry carefully with kitchen paper.

The cowpeas are cut into sections on a cutting board, put all the cowpeas in a large hot pot, sprinkle with fine salt, and rub them with salt until they are emerald green. Tender appearance.

Put enough salt and put it on one side to wait for the water to come out.

Add water to the pot, then put Chinese prickly ash and chopped chili, one star anise and three cloves of garlic, let the boiled soup cool completely, then put the cowpea after the water is drained at the bottom of the kimchi jar, put the whole ginger Inside, pour the cooled soup until the cowpea itself is submerged, and sprinkle a layer of salt on the top layer as a cap.

The plastic wrap was sealed, and then the lid was put on, and the whole kimchi jar was carried back to the cool place in the warehouse to wait for the fermentation process.

Today, the rice cooker is cooking porridge. The rice porridge gradually becomes thicker and exudes a scent of rice. Although the mung beans that have been soaked for half an hour are still a bit short of effort, they are still cooked together in the pot. Today’s staple food It's mung bean porridge. After summer, you won't have much appetite for dry rice. In the past two days, everyone doesn't seem to want to eat rice. There are still a lot of old rice from yesterday in the refrigerator that can be reheated.

The beef brisket bought back was cut into pieces and blanched, the tomato was cut into crosses, and the tomato skin could be completely peeled off after a little blanching. The four tomatoes were chopped together and placed in a bowl for later use. The ginger was sliced ​​and the green onions were cut into sections. Garlic, heat oil in a large pot, sauté the onion, ginger, and garlic until fragrant, fry the pepper and pepper together until the aroma is released, and stir-fry the beef until it changes color.

Add an appropriate amount of light soy sauce to the pot, and fry until every piece of beef brisket is soaked in the color of the sauce, then add water to boil, set up another pot of oil and stir fry the diced tomatoes, add tomato sauce and stir well during the frying process, a small amount Refreshing sugar.

In the end, the tomato soup will be poured into the pot of beef brisket. The brown soup blends with the bright red tomato in an instant, and the rich tomato aroma floats into the nose.

Turn to low heat, cover and simmer until soft.

As time passed by, the mung beans began to rot, the rice grains began to bloom, and the porridge soup began to thicken in the rice cooker. The snow-white rice porridge was cooked into a slightly green color by the mung beans. The fragrance of the rice, the sweetness of the mung beans, the soup spoon stirs the rice porridge, and the sticky rice porridge is bubbling.

In the small kitchen, there were all kinds of food aromas, and Lin Huaimeng sniffed.

The taste of this beef brisket is so fragrant that the hungry Lin Huaimeng couldn't help taking a bite. At this time, the beef brisket has not been stewed until soft, and it still tastes very tough. After chewing it a few times, it didn't move. However, the milky aroma of butter and the sweet and sour taste of tomatoes are still irresistible.

Cut the carrots into a hob, put them together in a large pot of tomato beef brisket, add appropriate amount of salt, and turn them over every once in a while to prevent the sugar from the tomatoes from sticking to the pot.

Lin Huaimeng glanced at the time and felt that it was almost time to open the door. Just as he turned the funnel back, he heard the sound of wind chimes colliding the next moment.

The sound came so fast that the shopkeeper was a little surprised. She poked her head out and saw Bella walking in with her arms folded. This was the first time she appeared in broad daylight. At this time, the shopkeeper hadn't Sensing something wrong with the other party, he was about to speak.

The next moment, Bella suddenly fainted to the ground.

The author has something to say: ww Please keep today’s update well. There is no main line in this article. All the stories are about customers and shopkeepers. It would be great if I could clarify each different world through these expressions. Regarding cp, I am still waiting and watching , hey, let's watch first