Traveling through the farmhouse: farming and making a fortune and raising cubs

There was no lunch break after the meal, Li Changhui packed up all the haggis, and then went to the mountain.

Get the snake-repelling herbs back early, and plant some around the pigsty and chicken coop, so that you can avoid what happened to Aunt Zhang today as much as possible.

Lin He blanched the haggis in ginger and scallion wine, picked it up and put it aside to drain the water. The water was too hot to cut with a knife.

It rained all night, now the sun is out and it is not very hot.

The marinated mutton strips in the morning are almost done. After cleaning the big frying pan, Lin He started making mutton jerky.

If you don’t have an oven, you can fry it with oil and then bake it slowly. It’s the first time Lin He has done this, and he feels a little nervous. If this is invalidated, a sheep will be wasted.

Hot pot with cold oil, soybean oil is used today, the cold oil is not as strong as rapeseed oil, the oil is not used too much, and then the marinated lamb strips are put in.

There was a larger firewood burning in the stove, which burned slowly and lasted longer, so she didn't have to keep looking at the fire.

Using a long-handled spatula, mix the lamb well so that each strip is coated with soybean oil, adding a little more oil halfway through.

Not long after, the mutton strips made a sizzling sound. Lin He kept moving his hands and kept stirring, not only to cook the mutton with a simmer, but also to dry the moisture inside.

Try to store it for a longer period of time in this way, and when the children go to college in the future, they can bring a little every day.

When the weather is hot, it's okay to store eggs for an hour or two, but they won't taste good in the afternoon, and they are easy to deteriorate.

After a while, the scent came out, and at the same time, Lin He was sweating profusely.

Although it wasn't too hot today, she was still by the fire, and she kept moving her hands, and the jerky mutton might not be cooked for a while.

After thinking about it, I went to the sundry room to find a pack of saltpeter, put it in a tub, and added twice as much water.

It didn't take long for the ice to form, and it was placed at my feet, which made me feel much more comfortable.

The monotonous and repetitive stir-frying action lasted for less than half an hour, the aroma became more intense, and the oil in the mutton was also fried out.

Picking up a mutton strip, the meat strip that was originally as thick as a finger has shrunk by half.

The smell of mutton is very strong, if there is no beef, she would not choose to make mutton jerky.

Facts have proved that even if a lot of spices are used, the mutton still has a smell, but fortunately, it is not very obvious and can be ignored.

Extinguish the unburned firewood in the stove, leaving only some charcoal fire, covering the entire stove.

Then pick up the shrunken mutton strips and filter the oil and water. There is still a lot of oil left in the pot, which is very fragrant, but also has a strong mutton smell.

I didn't think about what to do with the oil, but I put it aside, put it on the side with a handkerchief, and picked up the whole wok and put it aside.

Take out the big round dustpan that has been washed long ago, put it directly on it, then pour the mutton into the dustpan, spread it out with chopsticks, there are residual oil stains, dripping along the cracks of the dustpan, falling on the charcoal fire, making a "sizzling" sound the sound of.

Just bake it with charcoal fire, dry it a little, and turn it over later, it's all right.

Finally, he could take a break, poured a bowl of cold tea, and drank it in two sips. It was too hot, and the pot of ice had only half melted, and he quickly brought it to the table.

It was too hot near the stove, and there was still a charcoal fire in the stove, which continued to emit heat.

The haggis that was blanched before was also cooled, so I took all the haggis chopping boards and kitchen knives to the dining table, and then prepared to cut the haggis out.

After staying away from the fire source, it really cooled down a lot. While I was busy, Lao Zhang's voice came from the front again.

Looking at the sky, he guessed that he was going to go back to tell his family about the situation, so he found a piece of oil paper and wrapped a bag of chopped haggis.

Lao Zhang was still standing at the door of the outer courtyard and did not enter the inner courtyard. When he saw Lin He coming out, he quickly explained.

"Mrs. Li, my daughter-in-law seems to be fine. I want to go back and tell the children at home, and I will feed the pigs when I get back."

Lin He wrapped the oil paper in his hand to him: "You go back first, this is haggis, blanched, it's good to take home and make soup."

Lao Zhang took it flattered, and after thanking him again and again, he hesitated for a moment and talked about another matter.

"Mrs. Li, the girl that Mr. Li saved this morning, and her mother, just came again."

Lin He was taken aback: "Are they here again? What are they here for?"

"I said I wanted to kowtow to thank Master Li. I heard that Master Li went out and didn't come back, so he went back again. He said that he would kowtow again when Master Li came back."

I always feel something is wrong, since I stopped Li Changhui from going to the river to deal with the sheep this morning, I have this inexplicable intuition.

But Lin He didn't think too much, just nodded to show that he understood.

Lao Zhang didn't say much, and soon went home with the haggis.

Lin He went to the concierge to see Aunt Zhang, and Aunt Zhang fell asleep again, but her complexion improved a lot, and she didn't have a fever anymore, but her face was still a little pale.

The situation has indeed improved a lot, Lin He is a little relieved, and at the same time admires Li Changhui very much.

All she knew was that Li Changhui would replace the insect repellent and snake medicine packs at home every few months, and the family never had to worry about snakes, rats, insects and ants.

But I didn't expect to be so good at detoxifying snake venom.

Without disturbing Aunt Zhang too much, Lin He went back to the kitchen and continued to work. There were still a lot of haggis, so Lin He only cut their meal for one night.

Put the rest away, and when Li Changhui picks up Li An in the afternoon, he can take them to the city and sell them to restaurants.

When Li Changhui finally came back from the mountain, Lin He's jerky mutton had already been roasted, and as soon as he entered the kitchen, there was a strong smell of barbecue.

"It smells good."

He came back from the back door, and when Lin He heard the movement, he had already entered the house.

I happened to have a piece of dried mutton in my hand, so I fed it directly into Li Changhui's mouth: "Try it, how does it taste?"

Li Changhui tasted it carefully, and nodded earnestly: "It's very fragrant, a little hard, a little dry, and it's good for snacks."

"That's right, I think so too, and it's very dry. You can store it for a few more days. After that, you can bring a little to the three children every day. When you're hungry, you can also eat a few sticks and pad your stomach."

Dozens of catties of mutton can be baked to less than twenty catties of jerky. The four of us are all big eaters, so even if we want to eat it for a few more days, we have no chance.

Li Changhui helped bring the dustpan for the roasted mutton to the table, and Lin He felt it: "After roasting for so long, this dustpan will probably break after a few times of use."

"It's okay, just buy a few more next time. Mutton can do this, and other meats should be fine too."

This means that I want to make other barbecue jerky.

Lin He nodded: "Indeed, the grilled dried fish is also quite delicious. When the water level in the river recovers, let's catch some small fish. The taste is not the same as fried dried fish."