rebirth, romance, space

Chapter 315 320 Taste is sometimes a kind of nostalgia

My son Chen Qin and I found that it was already two o'clock in the afternoon when he came back. At this time, we had just taken a nap, and my mother-in-law went out for afternoon tea and played mahjong as usual.Like him, the father-in-law often disappears.So if it is normal, I will bake a little snack, make two glasses of juice, and sit with Chen Qin under the apple tree in the yard to have a leisurely snack.But today, he is back.It was too late to make snacks, so I ordered some noodles for him, so that he could rest after taking a bath and eating.

After calming down, wash the drinking cup and put it back into the disinfection cabinet.Then I went outside to the yard to collect the clothes, separated them, folded them, and put them back in the closet.The next step is to pick some fruits and vegetables in the yard and start preparing dinner.

Yes, instead of flowers and plants, the yard is full of fruits and vegetables.There are two pits of peppers planted on one side of the yard, macaroni and lettuce on the left, and eggplants, cucumbers, and beans on the right.There are not many, five neat rows, and there is still a place to pave a concrete road in the middle.The vegetables grown are not as good as those in the soul mirror, and they are not even comparable to those bought in supermarkets outside.It is small in size, and even the cabbage is the kind that doesn't grow tall.But it tastes like my grandma in my memory.

In the previous life, our family's vegetable field was planted on dry land, the soil was not fertile at all, and the vegetables were only watered with ordinary mountain stream water.Perhaps because of this, although the dish is small, it is tenderer and sweeter than other people's.

I leaned on my waist and walked into the kitchen.While washing rice and cooking in a clay pot, I was thinking about tonight's menu.

He likes to eat rice with burnt rice. It’s not the kind of claypot rice, but it’s a bit like our country. The charred part of the rice heart was cooked just right, not too soft and not too hard.This kind of rice is usually cooked and eaten by rural people when they are busy with farming. It is not time-consuming and delicious.Just like what the old man said to coax his impatient grandchildren, "Soon, wait a minute." "How long will it take?" "Just wait until all the firewood in this stove is burned."

"Claypot cooking, the most important thing is water and fire. Water refers to no matter how many people you cook, put exactly one inch of water in the rice. If you don't know how much an inch is, stick out your middle finger, and the water will not exceed your middle finger That’s the second section. The fire is when the water is boiled, put out the firewood, and use the remaining charcoal to cook slowly.” I remembered what my grandma told me in my previous life while folding firewood, and the fire shone on her face It was bright red, making the wrinkles on her face clearly visible.What was I doing at that time?He must have been watching helplessly, and he didn't forget to stuff sugared peanuts into his mouth.

I put the clay pot on the gas stove, turned on the fire, and then opened the refrigerator to defrost the meat that my mother-in-law bought this morning.By the way, take out the vermicelli, fungus, and mushrooms and soak them in cold water.Furthermore, you can relax and watch the cooking fire while watching the freshly picked vegetables.When the lid of the casserole is propped up by the boiling water and 'gudong gudong' is bubbling, turn the heat to a low heat.

Thinking that he probably hasn't had a normal meal for a long time, even though his body looks great, I still made the dishes very light on purpose.In fact, it is just a home-cooked dish in my country.Take out a flat non-stick pan, fry the soft tofu until golden on both sides, then add the tofu to the fish head and lamb bone soup that my mother-in-law cooks every morning with a regular rice cooker and cook slowly together.

What I made tonight is the stuffed eggplant that my grandma used to make for us when I was young. It is to chop vermicelli, fungus, mushrooms, and meat into shreds, add five-spice powder, soy sauce, dark soy sauce, corn flour, peanut oil, and a little salt. Put it into the eggplant cut into a panlong shape.Put it in a pot and steam over high heat for 10 minutes.

Dad's improved Dongpo pork, the pork belly is cut into cubes of the same size, boiled and submerged in cold water, heat the wok, stir-fry the pork belly to remove the oil, add green onion and ginger slices, half a bowl of soy sauce, and a teaspoon of dark soy sauce.Cover with a lid and simmer for half an hour on low heat.Adding a little white wine before serving can enhance the aroma and eliminate the smell of meat.It was my father's favorite when I was carrying fruit boxes in my previous life.Now it has become Chen Jinghua's favorite, maybe it has something to do with his work, he consumes too much energy every day.

Stir-fried two more green vegetables are enough for the three of us, adults and children.My mother-in-law and I only drank soup and vegetables at night.The meal and the meat were all for him.Chen Qin is even simpler, he still has to drink a meal of milk powder every day.If it is normal, my mother-in-law and I basically don't start a fire. We boil a vegetable and drink a bowl of soup at night and we're done.Even though I still have one in my stomach, I don’t exercise much every day, and I eat a lot of fruit, so I eat less for dinner.

(PS: After writing this chapter, I found that it is still like a running account. However, I really yearn for the life of my cousin... The heroine is actually my cousin, maybe I express it wrongly, plus some thoughts in my heart, Make her look too cowardly... Sorry, I found that my ability and style are like this. But! I must try to listen to your advice and do what you want as much as possible)
(End of this chapter)