Marrying an Educated Youth in 70s: I led the farm system to counterattack

After Su Mei left for 10 minutes, Su Yang came back with a kitchen knife.

Yang Mo took a look: "You have been sharpening your knife for too long."

Su Yang: "Grandma Sun asked me to sharpen her family's knives."

Yang Mo took the knife handed over by Su Yang, and looked at the straight line on the edge of the knife. The side of the knife flashed coldly, but the edge of the knife was a black line.

After taking it over, Yang Mo looked at it and started cutting sauerkraut.

The sharpened knife is different, with a little force, the knife can be cut very quickly, and Yang Mo showed the superb knife skills of a chef, chopping the sauerkraut finely and finely.

After cutting, put the sauerkraut in a cage with a knife, and start chopping...

Soon, the sauerkraut was finished, Yang Mo put the sauerkraut into a small basin, and began to cut the oil residue.

Divide half of the oil residue and pour it into the sauerkraut pot, and put the other half in another small pot alone. There is a lot of oil residue, and you can make another dumpling.

Then, Yang Mo started to adjust the stuffing. After the stuffing was adjusted, he put it aside and started to process the fish again.

The Yellow River carp is scaled, gills and viscera removed, the fishy thread is taken out, the knife is changed, marinated, sprinkled with cornstarch, and then pour some vegetable oil into the bottom of the oil refining pot. When the oil temperature is enough, put the fish directly into the pot inside.

Frying carp is very particular about the heat and kung fu, especially when the chef is not in a restaurant and uses less oil.

Yang Mo took control, fried both sides of the fish, took out the fish to control the oil, and then fried the other fish as well.

Just use the oil pan, and do everything that can be done, otherwise it will be too troublesome.

After the two fish were fried, Yang Mo settled the oil, scooped it out into the oil tank, and cleared the pot.

After taking the chicken, I took out a pair of pork belly. The system processed it without worrying about hygiene.

Stuff the seasoning into the abdominal cavity of the chicken, then stuff the chicken into the pork belly, seal the mouth, and start to simmer in the ocean pot.

As long as this pork belly chicken is stewed, disassembled, and then stewed in a casserole for a second time, it is absolutely delicious.

The Su family didn't have a casserole, so Yang Mo asked Su Yang: "Su Yang, go to the supply and marketing store to see if there is any casserole, and buy one."

Su Yang didn't want to go at first, but when he thought of the casserole dishes he had eaten in the Northeast, he stopped talking nonsense: "I'll go and see, what size do you want?"

Yang Mo thought, there's really no need for this casserole to be too big: "It's fine for three to four people, this thing doesn't need to be too big, it's not easy to use."

Su Yang nodded, and went out again on his bicycle.

Here, Yang Mo continued, cutting the pork belly into small cubes, and waiting for a while to make braised pork.

The pork tenderloin was shredded, and Yang Mo planned to fry the dried bamboo shoots.

Just these four dishes, the staple food, dumplings, are totally fine.

Although there are only four dishes, it is definitely hard enough.

Looking at the time, it was not yet 4 o'clock, Yang Mo was not in a hurry, so he went to the main room first.

In a deep bamboo woven plate, put some fried melon seeds and fried peanuts, and then put them on the square table.

Turning around, I took another basin, put all the cups in it, and poured some alkaline noodles into the basin.

Yes, there is no detergent in this era, and most things are washed with alkaline water.

Rice washing water is also used, and some places even use washing powder.

Yang Mo took the old loofah pouch, and then began to clean the cups. Here are the Maoziguo glasses she brought back, as well as the small enamel jars from the Su family.

After washing everything, rinse it again with clean water before placing it upside down on the cleaned tea tray.

At this time, Su Yang also came back, holding an earthen casserole in his hand.

This casserole is a high-temperature coarse casserole without a glaze layer. This is used in this era. It is heated evenly and is also very easy to use.

Yang Mo took it, washed it twice, and then dried it with a rag.

Then put water to boil, and throw in a handful of rice grains.

After cooking for a while, move the end of the casserole out of the stove, and let the heat of the casserole slowly heat itself.

In this way, the casserole after boiling will not stick to the pan.

After boiling the pot, Yang Mo cleaned the casserole, put warm water in it, put onion, ginger and a little salt, put a little less Huadiao wine, and waited until the pork belly and chicken were cooked, just take it apart and stew it here .

The seasoning over there is sufficient, and there is no need to put too many other seasonings here.

After everything was ready, it was only 04:30, Yang Mo went to make the dough, and then started making dumplings.

Su Yang also washed his hands and came to help, but he was slow. Yang Mo was rolling and wrapping the skin, and he was faster than Su Yang who just wrapped it.

The most important thing is that Yang Mobao's dumplings are basically the same size, because the skins she rolls are basically the same size.

Su Yang didn't control the few dumplings he made at the beginning, but he was fine later on. After making a few dumplings, he could control the amount of fillings, and the dumplings he made were all about the same size.

Making dumplings is not a burden for Yang Mo at all. She alone can finish making dumplings for four people in half an hour.

However, with Su Yang's help, 2 minutes can still be saved. The most important thing is that the two of them can chat while chatting.

Yang Mo: "I don't know if Elder Sister can get used to the sauerkraut stuffing from Northeast China?"

Su Yang said with a smile: "Sure, sauerkraut itself is delicious, and what you make is delicious."

Yang Mo: "Northeast sauerkraut is made differently from southern sauerkraut. Northeast sauerkraut is crispier, while southern sauerkraut is softer. I still like the taste of Northeast."

Su Yang said it was a bit coping: "Then eat Northeast sauerkraut."

Yang Mo gave Su Yang a white look: "Southern ones also have their own characteristics. They can be made into pickled cabbage fish. Also, southern kimchi is also delicious. Forget it, you don't understand, so why tell you this?"

After speaking, Yang Mo squeezed the last dumpling, put it on the curtain, clapped his hands, and cleaned up the panel.

For four people to eat, Yang Mo made 150 dumplings, which should be enough.

The most important thing is to grasp the face, and there are exactly 150 faces, no more, no less, this is the essence of a master pastry chef.

The wrapped dumplings were put aside. These had to be cooked in a big pot. She took out the soaked dried bamboo shoots and squeezed the water, then washed them again and cut them into suitable lengths.

Now everything is ready, just waiting for Comrade Zhou Anguo to come to the door.

At 5 o'clock in the afternoon, Comrade Zhou Anguo and Su Mei entered the yard together.

Zhou Anguo also wore a blue police uniform. He was about the same height as Su Yang, over 1 meters tall, with a Chinese character face and a handsome appearance.

The police uniforms at this time were really ugly, pure blue, with red cloth embroidered on the collar, but the hat was a serious big-brimmed hat, and Comrade Zhou had a leader's badge pinned to his chest.

Badges are the most common decorations in this era, and Yang Mo and Su Yang also carry them, but they are the most common ones.

In this era, there are some who specialize in playing with badges, and later generations also collect them. Some fine products even contain gold, and the prices are extremely high.

However, Yang Mo has no interest in collecting badges. It is enough to carry one of these things with him, and there is no need to make too many.