Farmer's koi little lucky girl turns over the whole family

"Yes, when we came back, we made a point of checking under the big banyan tree to see if grandpa was there."

At that time, Li Dagen happened to have something that hadn't passed yet, so he missed it twice.

"Okay, now that your grandma has spoken, I have no choice but to go up and help." Li Dagen is considered a diligent worker when it comes to farm work, but in this chore, he has always been able to avoid it.

Or now that most of the family members have been sent to the restaurant, he can only take the lead.

It was around a quarter past one hour, when it was almost dark, that Qiao Xiufen informed everyone that they could go home.

When Mr. Li came back, he helped carry it up the mountain twice. Now Mr. Li's yard is full of wild vegetables.

There are not only small roots of garlic, diced mother-in-law, Chinese toon sprouts, but also some mustard greens that Li Anan didn't dig yesterday, and some freshly sprouted willow sprouts.

When it is crispy and tender, blanch it in boiling water and then dip it in the sauce. Li Anan likes this bite the most, it has the original flavor.

When Yang Fanghua and the others returned home, they were stunned when they saw more wild vegetables than yesterday. My mother-in-law and the others were really busy at home today.

"Sister-in-law, I think there is a shortage of green vegetables in the town now. We can make a new dish. Just use our wild vegetables and make it differently every day." Li Anan looked a little worried when looking at the wild vegetables in the yard.

This is really a bit much.

Thanks to Lao Li's family now opening a restaurant, I don't have to worry about these dishes being indigestible.

After hearing Li Anan's idea, Qiao Xiufen agreed more than anything else.

Everything dug up from the mountain is free of charge. If you sell one share, you will earn one share.

This saves a lot of money compared to buying ingredients, and she is very happy.

Yang Fanghua also agrees. There is indeed a shortage of fresh dishes in restaurants recently.

Li Anan went straight into the kitchen to discuss with Yang Fanghua what kind of dishes to serve.

The first choice is small root garlic and diced mother-in-law. There are a few toona buds. If they are sold, they will be gone in a few days, so I just keep them for home consumption.

There is really plenty of mother-in-law diced and small root garlic, which can support the restaurant's sales for a period of time.

What troubles Li Anan is that if the dish is scrambled eggs with small garlic, it is still a bit difficult to buy enough eggs for the restaurant at one time.

In this era, it is still difficult to find large-scale chicken farms in a small place like theirs. Usually they just go to the village to collect eggs laid by others.

As soon as Li Anan thought of this dish, he rejected it directly.

After much deliberation, I can only mix the small root of garlic and eat it.

There is no modern Korean chili sauce yet, so Li Anan can only taste it while mixing it and change the ratio of seasonings like he usually does when mixing pickles.

She and Yang Fanghua studied this together. The two of them came up with a taste that everyone thought was delicious and acceptable to the public. They even asked everyone in Lao Li's family to taste the dish before they thought it was good.

Fortunately, the mixed vegetables are made relatively quickly, and they just need to be marinated to make them more delicious.

What's rare is that not everyone in Lao Li's family likes this dish.

For example, Qian Qiaofeng doesn't like it very much. She can't stand the spicy taste of small roots of garlic.

Even the younger Shiro and the others couldn't stand the smell.

But Li Anan also said that after marinating for two more days, the spicy taste will disappear.

The key point of Po Ding is egg sauce. Egg sauce is really easy to learn. Who told Yang Fanghua to make soybean paste that tastes good?

She understood it as soon as Li Anan said it.

Just serve it with pickles when the time comes.

Li Anan also specially took out part of it. This was promised to Fatty An, and she had to take it with her tomorrow, otherwise she would worry about Fatty An crying. She also took out a little bit that she planned to give to Zhuang's mother.

She liked this mother very much and felt the kindness towards her from this mother Zhuang.

After deciding what new dishes to serve, Lao Li's family also finished the dinner.

They are all rushing to put away the vegetables in the yard.

I wasn't in a hurry at first, but I heard that restaurants were going to put wild vegetables on their menus, so I had to hurry up.

Except for Shiro, who is under five years old, they can play freely, and even Sanro has to work.

Li Anan looked at the fresh mustard greens and felt as if his newly full stomach was hungry again. ,

In fact, she was just greedy.

One hundred and eight ways to eat mustard greens flashed through my mind.

It’s such a good vegetable. You can eat it from leaves to roots.

Li Anan felt like he couldn't bear it just thinking about it.

Occasionally, Li Daya was startled when he saw the shining light in his little aunt's eyes.

He tugged grandma, who was still concentrating on the dishes, and motioned her to look at her little aunt.

"My dear, what are you thinking about?" Qiao Xiufen was also shocked when she saw the gleam in her little daughter's eyes.

Li Anan didn't know that his greedy look would be caught in the eyes of his mother and eldest niece, and they were shocked.

"Mom, let's dig more mustard greens this year, and I'll do it!" She has decided to show off her skills in the kitchen this year.

It happened that my sister-in-law was busy at a restaurant, so the kitchen at home belonged to her.

When Qiao Xiufen heard this, she realized that it was such a trivial matter?
"Okay, it just so happens that our cooking skills are not as good as yours, so if you're not busy, just do it." Qiao Xiufen had to admit that after eating the food cooked by her little daughter-in-law, even if there are chefs like her little daughter-in-law and her eldest daughter-in-law. There are people who are good at a little bit of art.

The same thing, the same method, if it comes from their hands, it will taste better and there will generally be no leftovers.

Qiao Xiufen still couldn't help but feel heartbroken just thinking about the wasteful effort her little girl put into cooking.

However, she couldn't bear to talk about her little girl, so she had to keep it to herself.

"Thank you, mother. Let's prepare more mustard greens. They can be stir-fried, wrapped in wontons, stewed in soup, and pickled with some pickles. They can also be stir-fried or mixed with food." Li Anan became more and more greedy as he talked. Ah, I even told myself that I was greedy.

In the past, Lao Li's family also dug mustard greens, but there were not so many ways to do it. They usually pickled them into pickles, which can be eaten for a long time.

"I also have to keep the mustard lumps. I want to eat them too. I want to mix them and eat them. I also want to stir-fry them. I can cut some more, dry them in the sun, and steam them." The old Li family started talking about how to make mustard greens as early as Li An'an. When I heard it, they all stared straight at it.

Why don’t they know there are so many ways to eat mustard greens?

Until now, I would only pickle it and eat it.

"My dear, when can I eat it?" Qiao Xiufen swallowed at her words.

"I'll do it when the digging comes back!" As soon as Li Anan said this, Li Daya and Li Erlang looked at each other. They would go digging tomorrow. They had nothing to do anyway.

"Well, little sister, do you think there should be new dishes made from mustard greens in restaurants?" Yang Fanghua also wants to know how to make them. She likes to study new dishes.

"We can serve small wontons with mustard meat, which can be regarded as a change of taste for the guests." Li Anan couldn't help thinking about the deliciousness of the small wontons.

"Sister-in-law, I want to eat mustard wontons tomorrow." Li An'an's eyes could not help but move to the bit of mustard greens he dug today.