Fifty Little Blessed Wife

September 26, 1950, Mid-Autumn Festival.

The Mid-Autumn Festival is the time to make moon cakes. Everyone's harvest this year is still very good, so I plan to make more moon cakes with different flavors.

The first thing to do is purple potato snowskin mooncakes. Purple potatoes are those grown at home. They are warm and have high nutritional value and are delicious. Then they may have a little more purple potato. In this case, whether it is steamed Eat it, grill it, or use it as a snack.

So this time, everyone took out five kilograms of purple potatoes from the warehouse, washed them, put them in a pot and steamed them. After steaming, peel off the skins of the purple potatoes, and then grind the purple potatoes into a puree.

The purple potato puree was made by Chen Lieyang and the others, while Zhou and Yu were making the cake skin. They used glutinous rice flour, sticky rice flour, cornstarch, etc., mixed with lard and sugar to make the noodles, and they were reconciled. Then cover the lid and put it in the pot to steam for 25 minutes, then take it out and continue to knead.

Su Qiao is responsible for converting the syrup, then adding a little olive oil and stirring well. The flour is a very rough kind of flour. At this time, there is no distinction between high-gluten flour and low-gluten flour. These flours are still bought from the county seat, because they do not grow wheat here.

After kneading the flour into a dough, cover it with a damp cloth to wake up, then take out the salted duck eggs that Yu's marinated before, take out the salted duck eggs, and add a little blue seven star grass juice to soak.

The lotus seed paste is slowly pressed into a cake shape, and the salted egg yolk is put in and slowly wrapped. Then roll the dough into a dough, wrap the lotus seed egg yolk, put it in the mold and press it into a flower.

After the lotus seed egg yolk mooncake is made, the purple potato snowskin mooncake can be made.

Take a ball of purple potato puree and knead it into a small ball, then take a small ball of dough and mix it together to form a ball. Then roll the remaining dough into a dough, and then use it to wrap the purple potato balls.

After wrapping, put it aside, then press the purple potato dough mixed with purple potato puree and dough into the mold, and then put the purple potato puree dough into it to compact, and pour out a purple potato snow skin The mooncake is almost done.

In addition to the above two kinds of mooncakes, even five-nut mooncakes are made, and of course, meat-filled mooncakes are also made, as well as jujube puree, red bean paste, mung bean paste and various sweet mooncakes. .

In addition to eating some mooncakes for family members, some mooncakes are also given as gifts during the Mid-Autumn Festival. This is a custom of sending blessings, so everyone will share the moon cakes made by themselves.

After the Mid-Autumn Festival, Chen Tiezheng occasionally used them to make homemade bows and crossbows. The arrows were actually cut out of bamboo to look like bamboo sticks, and then used to shoot birds. There are still a lot of various waterfowl on the seashore, which can be caught and eaten, such as geese, wild ducks, and other waterfowl.

When Nuan Nuan was one year old, it was already winter. At this time, I could go up the mountain and put mouse traps to catch voles and mountain mice. I was able to catch a lot of voles and mountain mice. It is delicious to put **** in stir-fry or make soup with ginger.

October 1, 1950 National Day.

On December 30, 1950, Nuan Nuan's first birthday.

In order to feed foodies Nuan Nuan, Su Qiao made a seafood version of Buddha Jumping Over the Wall.

Su Qiao used various precious seafood to make semi-finished products, and he concocted many kinds of seafood in different ways.

Su Qiao opened the prawns from the back to remove the sand lines, cleaned them, put them in a bamboo basket and drained the water, then washed all the onions, **** and garlic, and then minced the garlic, shredded ginger, and cut the scallions into white sections. Take a bowl and add water and light soy sauce, soy sauce and sugar, and mix it into a sauce.

After lighting the fire, wash the wok, heat the wok with oil, pour in the processed shrimp, fry it quickly, and take it out immediately after frying to control the oil.

Re-heat the oil in the pot, add the onion, **** and garlic to saute until fragrant, pour in the fried shrimp, then pour in the seasoning sauce, quickly stir fry for a few times, collect the juice and it will be ready to serve.

After preparing the braised prawns, Su Qiao prepared other ingredients, such as swimming crab.

Remove the swimming crab and wash it clean, cut the crab meat into eight portions for later use. Wash the lotus root, cut it into slices, heat the wok, add the lotus root slices, add water and cook into soup, remove the lotus root slices for use.

Put the swimming crab, lotus root slices, **** slices, garlic kernels into the plate, lotus root soup, chicken, salt, monosodium glutamate, cooking wine into juice, drizzle on the crabs, then steam in the cage and steam for ten minutes.

Wash the crabs first, remove the tails to remove the gills, clean them with a brush, and cut the crabs from the middle of the crab belly. Then cut into six pieces, smash the crab claws slightly with the back of the knife, shred the ginger, cut the onion into sections, and slice the garlic.

Take an appropriate amount of cornstarch and put it on a plate, coat both sides of the diced crab evenly with cornstarch, put more oil in the pot, put onion, **** and garlic slices first after heating, and stir until fragrant, and then put all the swimming crabs through, Put into pot.

Stir-fry on high heat until the color turns red, then add more rice wine, an appropriate amount of sugar, Maggi fresh soy sauce, licorice, add a little water to make the ingredients moist, sprinkle with scallions before serving, and stir-fry twice. .

After the crabs were also processed, Su Qiao began to process the sea cucumbers. He rinsed the sea cucumber thoroughly in the water and soaked it in ice water again.

Cut the shallots, **** and garlic, heat the pan, add oil, add the **** and garlic, stir-fry on low heat until fragrant, add onions and stir-fry until soaked in oil, add sea cucumber, cooking wine, a teaspoon of soy sauce, a teaspoon of oyster sauce, add water And the stock, simmer for five minutes on low heat, add some sugar at the end, and drizzle some sesame oil before serving.

Wash the soaked sea cucumbers again, and prepare the water starch and bowl juice. The bowl of juice is mixed with a little water, cooking wine, salt, soy sauce and sugar.

Boil an appropriate amount of water in a pot, add cooking wine, and add sea cucumber flying water. Put vegetable oil in a frying pan, add the shallots and **** slices when the oil is hot, fry over medium heat until golden brown and fragrant, remove the shallots for later use, but do not remove the **** slices.

Reheat the shallot oil in the wok, pour in the prepared sauce and bring to a boil over high heat, pour the fried shallots and sea cucumbers that have flown through the water into the pot, add a little stock, simmer for five minutes on low heat, pour in water Starch, the fire can collect the juice.

Clean up the octopus, cut it into sections, and cut a few knives on the surface of the octopus to make it easier to taste. Coat the surface of the octopus with a thin layer of dry noodles, and shake off the excess flour.

Heat a non-stick pan, pour in about a cup of vegetable oil, add the octopus after the oil is hot, fry until golden on both sides, then pour out the excess oil, add star anise and pepper, and fry until fragrant.

Cook the cooking wine, add the onion, **** and garlic and stir-fry gently until fragrant, pour in the light soy sauce, white sugar, dark soy sauce, white vinegar, Chaotian pepper, turn to low heat, take the wok and shake it gently to mix the seasonings together, Fry the fish again, turn it over for about ten seconds, hold for ten seconds, and the fish will be colored. Pour in water, bring to a boil over high heat, add salt and simmer over low heat, about 15-20 minutes until the soup is drained.

Remove the internal organs of the fish, wash it, remove the head and tail, and cut it into pieces for later use. After controlling the water, put the fish in a clean pot, add an appropriate amount of cooking wine, pepper, peppercorns, salt and **** slices, and marinate for 30 minutes.

Heat oil in a frying pan. When the oil is hot, add the octopus and fry until golden brown on both sides.

Put a small bowl of water in the pot, cover the octopus, add a proper amount of salt, cover and cook for five minutes, until the water is almost dry.

Remove the scales and fins of the octopus, clean the stomach and internal organs, rinse them, cut off the head and throw them away, wash them and cut them into sections.

Tonight, put a little cornstarch on the single number and grab it evenly, then take it out of the wok, deep fry it until golden brown and crispy on both sides, cut the green onion into small pieces and slice the ginger.

After frying the fish, pour out the oil for a day, then put in the onion **** and aniseed and stir-fry, add rice wine, soy sauce, vinegar and fry the pot to get the aroma, then add water, salt, sugar, pepper and other seasonings to boil.

Put the fried octopus in an even position. Try to make each piece of octopus submerged in the soup. It is enough to simmer on low heat for about ten minutes. Turn over in the middle to make the octopus all stained with the soup. .

After all the seafood was processed, Su Qiao found a large clay pot and poured the rice wine he brewed into it, and then put all the processed seafood into it.

Lobster, blue shrimp, swimming crab, flower crab, blue crab, sea cucumber, grouper, salmon, hairtail, octopus, squid, various species of grouper such as eastern star spot, swallowtail star spot, mouse spot and other groupers, Dried scallops, scallops, meat of various shellfish, meat of various snails, and sea vegetables such as kelp and seaweed are all put into a pot and stewed.

Of course, we still need to add some mountain delicacies, such as hazel mushrooms, pine mushrooms and bamboo fungus, Hericium erinaceus, chicken fir mushrooms and other mountain delicacies, as well as game such as golden pheasant and deer antler, and then add our own brewed ones and put them in the pottery. Slowly simmer in the urn.

Su Qiao stewed so many seafood and mountain treasures together, so he is not afraid of the smell, and even more afraid of the fishy smell, which will stain the taste of mountain treasures with a fishy smell, because Suqiao dried the whole plant. The blue seven-star grass was put in, and he also put five blue seven-star grass, which could completely cover up the fishy smell.

After Su Qiao dealt with all these, the fire boiled, fearing that the rice wine would not last that long, he added a little rice wine and fish soup made from various fish and simmered together. This stew was stewed for a day and a night before the altar was opened.

The seafood version of Buddha Jumps over the Wall this time really captured everyone's tongue. The seafood is already delicious. The freshly caught seafood is quickly processed and then made with a special method, and then stewed together for a day and a night. It tastes simply.

Of course, because some fish are easy to cook, Su Qiao is also put down later, and it does not affect the taste at all when eating.

After Su Qiao made this seafood version of Buddha Jumps over the Wall, it really took a lot of time. Although everyone didn't enjoy it this time, they also knew that this dish was very troublesome. It was much more troublesome than the authentic Buddha Jumps Over the Wall, so they would not ask for it. Su Qiao did it again.

On the Laba Festival on January 15, 1951, Suqiao had cooked Laba porridge. This time, the Laba porridge stewed by Suqiao was really sweet, soft and delicious. It melted in the mouth. Nuan Nuan ate a small bowl by himself. Her belly was bulging.

February 5, 1951 New Year's Eve.

Since Su Qiao made a seafood version of Buddha Jumps over the Wall on Nuan Nuan's birthday last time, everyone has been thinking about it. It just so happened that everyone planned to treat themselves well for the New Year's Eve, and Su Qiao couldn't bear to keep his wife greedy for so long, so he also did Buddha Jump over the Wall during the New Year's Eve dinner.

Of course, the New Year's Eve dinner of the Su family and the Chen family is not eaten together. After all, Su Qiao and Nuan Nuan are still unmarried little radishes, and the two of them are not that close yet, so their New Year's Eve dinner is eaten separately.

After Su Qiao also finished the Buddha Jumping Over the Wall in his own home, he divided half of it to the Chen family, while he and the Zhou family ate the rest of the Buddha Jumping Over the Wall. New Year's Eve, festive and festive, also reward yourself.

On February 6, 1951, the Spring Festival, the first day of the new year, was reborn for a year. Both Nuan Nuan and Su Qiao lived well. Under the influence of Su Qiao and Nuan Nuan, everyone got better and better. Chen Tiezheng promised other people to do it. All of the fishing boats have been made, and all orders for this year have been completed.

This year really made a lot of money. Chen Tiezheng and Yu Shi also found out that they made more than 200 yuan just from fishing boats. I earned about 100 for handwork, and more than 100 for tung oil and nails.

And when their fishing boat made its maiden voyage, they made hundreds of dollars, which added up to almost a thousand. Then their family also went out to fish from time to time, and the harvest was also very rich, but because they didn't go with Nuan Nuan on the maiden voyage, the fish was not very rich, but each time there was one or two hundred yuan. income.

Coupled with the money from the duck eggs and ducks sold after the ducks grow up, they have really made a lot of money this year, at least two or three thousand yuan.

After Chen Tiezheng and Mrs. Yu counted the money, they never thought that they had made so much money. If you count their living expenses this year, as well as their sons' tuition fees, and the expenses of their sons to buy what they need for their studies, they would I definitely made four or five thousand dollars this year.

Chen Tiezheng and Yu's family are very happy, and when the family is rich, the children's life will be better and better. With money, we can give children a better environment, and they can buy whatever they want.

On April 5, 1951, on the Qingming Festival, Chen Tiezheng took his family to visit the tomb, and of course, the cemetery was to be repaired again. The parents of the Chen family are very kind to the family, so the Yu family is also very sincere to visit the tomb of the second old man.

She didn't know where Yu's mother's family was. She originally had children, but after being sold by the eldest lady, she cut off contact with her family. After all, after she offended the eldest and was sold by the eldest, her family regarded her as a dead person and never contacted her again.

Yu has also seen the warm and cold people in the mansion, and her relatives are not really kind to her, just because she was good-looking and served in front of the eldest lady, she thinks that she will have a good life in the future. , so just flattered her. Later, when she was sold, other people didn't want to interact with her, and they didn't want to contact her anymore.

She followed Chen Tiezheng back to Qianwan Village for so many years without any news of her family. She also asked Chen Tiezheng to inquire about the big family she stayed in before, but the news Chen Tiezheng got was that she had already gone abroad. The servants Also dismissed, do not know where to go.

Coupled with the war in the past few years, I don't know how many people have died all over the country, so Yu's family doesn't know that her relatives are still alive, and of course she won't miss it very much. She now has a husband, sons and daughters, and she is living a good life. She doesn't care about the so-called relatives who pretend to be snakes to her.

On April 8, 1951, on March 3, Nuan Nuan was an ethnic minority from Qiongnan Province, and the ethnic minorities in Yungui area also had to live on March 3, so Su Qiao gave Nuan Nuan a three-day meal. Color rice, let Nuan Nuan taste the taste of hometown.

On the Dragon Boat Festival on June 9, 1951, this time Nuan Nuan had long teeth, and she would run away. She followed Su Qiao and her brothers to run up and down to find all kinds of things to come back to make dumplings, meat dumplings and rice dumplings. All the sweet rice dumplings are wrapped, but she likes meat rice dumplings, and sweet rice dumplings should be eaten by those who like to eat sweet rice dumplings.

Time flies by like a white horse, and two years have passed in the blink of an eye.

Time from 1951 to 1952.

－－－－－－off topic－－－－－

The so-called seafood version of Buddha Jumps over the Wall is all my fault. I actually don’t know if I can make it, so just take a look and don’t take it too seriously ︿(￣︶￣)︿