The farm cook is very prosperous

Chapter 37 Douban Sauce

"I don't know, Chun'er was by my side just now, but for a moment I felt that she was far away from me." Song Yicheng felt a sense of uneasiness in his heart, feeling that the back view Chun Niang gave him just now looked so lonely world, elusive.

"My lord, everyone is gone, they must be far away." Song Wu looked puzzled, the lord's speech was really inexplicable, the two of them were fine in the carriage just now, and now they seem quite sad.

Early the next morning, he arranged for Dashuan to build a simple shed in the backyard of the pickle shop, moved all the pickle jars from his own yard there, cleaned up the inside of the noodle shop, and put the pickled vegetable jars in the pickle shop. The finished kimchi is sold in the store, and the semi-finished products are kept in the shed in the backyard to continue to store and ferment.The pickles in the pickle shop are still all pickled by Auntie Quanquan. Anyway, it's next door, so it's easy to get in and out.

After noon, I asked Chen Feng to buy ten more vats and one hundred catties of aged broad beans. I put them in my yard first, and I was going to try to make sauce.

Doubanjiang is what she craves the most. She has always missed the mapo tofu, boiled pork slices, and fish-flavored shredded pork.

People here like to eat broad beans very much. They usually cook broad beans and rice together, which is called broad bean rice. Pickles and broad beans can also be used to stir-fry dishes. I have never seen anyone use them to make sauces.

In fact, it is very easy to make bean paste, that is, the entire fermentation time should be more than two months.Time-consuming and labor-intensive, Chunniang decided to try to make ten catties first to see how it works.

Now Xiaohuan took Aunt Quan's job, and obediently followed Chunniang's side to help fight.Chunniang didn't hide her secrets, and carefully taught every bit of the pickling process.

First, wash high-quality aged broad beans and dry fry them in a pot, then soak them in clean water for one night, so that they are easy to remove the shells, then sprinkle flour and mix them well, and steam the broad beans thoroughly in a pot over high heat.Pour it into a dustpan and spread it out, let it cool down, cover it with Vitex leaves or other leaves, and let it ferment naturally for a week in a hot and humid environment.

After a dense layer of "yellow coat" is formed on the surface, the broad beans with yellow coat are dried in the sun before they can be seasoned and marinated.Add salt, sugar, white wine, minced ginger, minced garlic, Chinese prickly ash, cold boiled water, minced fresh red chili, and vegetable oil, mix well, seal the tank and anaerobic, and ferment for more than two months.

In the first three days, remember to turn the broad beans every other day, so that the broad beans can fully contact the oxygen in the air and fully ferment.The fermentation process is very long, and there are many things to pay attention to. Xiaohuan is very nervous, and remembers it very carefully. I am really afraid that I will miss something and cause trouble for Chun Niang.

"It's okay, anyway, it's our first time doing it, it's okay if we fail, anyway, I don't pickle much, you just need to tell me what you see every day, don't be too nervous." Chun Niang said to Xiaohuan with a smile .

"Well, I see, Sister Yuchun, you are so kind, don't worry, I will take good care of these broad beans for you." Xiaohuan gratefully responded to Chunniang.

"You go to the front restaurant to help out first. I'm fine here alone. I'll call you if I need something," Chun Niang said.

After Xiaohuan answered, she ran to the front to help.

The broad beans had just been put into the pot, and it probably took a while. Chunniang picked up a radish and carved birds in her hands. In the past, Chunniang could only carve some simple flowers to decorate the dishes. She thought that if Dingxiang The building is really going to open, but it can't really be used as a branch of the pickle shop. It should be good to open a private restaurant.

With a sound of 'bang', the carrot fell to the ground, the force of the knife was not grasped properly, the neck of Baidiao was cut off, the little hand was also scratched, and the 'fruit knife' was also stained with blood. In fact, a It's a common thing for chefs to be cut by kitchen knives, but Chunniang hasn't done this for many years.It must be the result of being too careless and not paying attention.Chunniang shook her head, put down the 'fruit knife' and prepared to clean the wound.

As soon as the 'Fruit Knife' was put down, some white light slowly released around the blade. The white light looked a little faint and not very eye-catching, as if slowly awakening from a deep sleep. Chun Niang approached it slowly with her hands carefully, Little by little, at the moment when it was about to touch the 'fruit knife', the knife suddenly shone brightly, completely waking up, the strong light made people unable to open their eyes for a while.

Chunniang hurriedly blocked part of the light from the 'Fruit Knife' with her hands, and after she slowly got used to the white light, the 'Fruit Knife' was suspended in mid-air, and the 'Fruit Knife' wrapped in white light rose up to the same level as the white light. Her eyes stopped at the same height, and when Chunniang was wondering the intention of the 'Fruit Knife' move, another strong light shot only between the eyebrows, too fast, too sudden, Chunniang had no time to dodge, and she still didn't understand what it was For some reason, I just felt something shot into my head, which made me feel a little dizzy, and I staggered and almost fell down. Fortunately, I caught the corner of the table next to me in time.

The light didn't last long, only a few seconds, and when the whole kitchen dimmed again, everything returned to normal. The 'Fruit Knife' suddenly disappeared with the light, steam was still rising from the stove in the kitchen, and there were still birds he had carved on the chopping board, except for the knife, everything was as usual, she didn't understand what was going on. , Is there a hallucination.

"Sister Yuchun, are you okay?" As soon as Xiaohuan came in, she saw Chunniang standing there with a pale face holding on to the corner of the table.

After a while, Chunniang turned her head slowly, and said to Xiaohuan: "Xiaohuan, I feel dizzy, go back to the room to rest for a while, the broad beans are almost ready to be steamed, you just need to dry them according to the method I taught you." .”

"Oh, I see, I'll take you back to your room first." Xiaohuan obediently responded.

"Yes." Chunniang nodded.She felt as if her strength had been drained, and she was almost unable to hold on.

Xiaohuan helped Chunniang tuck up the quilt, touched her forehead with her hand, felt relieved that she didn't have a fever, and quietly backed out.

During dinner, Aunt Li came in and wanted to wake her up, but she saw Chunniang was still lying there, yelling for a long time, but there was no sign of waking up, Aunt Li panicked, and quickly called Chen Feng, who took Chunniang's pulse, only Say everything is normal, just too tired, just wake up.

Aunt Li was also a little skeptical, why did this girl sleep so dead, how could her body become so poor now, isn't she practicing martial arts?Could it be that I was too physically exhausted, I couldn't eat well and lost my appetite some time ago, and now I'm tired again, it seems that I really need to buy some tonics, so I can take a good supplement.Urged Chen Feng to go to the pharmacy to buy tonics, saying that he would stew it for Chun Niang after waking up.

Huzi heard that Chunniang was sick, so he ran in quickly, looked at Chunniang lying there, and suddenly remembered how his father was lying motionless when he was sick, he burst into tears and rushed towards Chunniang. Mother: "Sister, you must never leave Huzi."

(End of this chapter)