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

Zhou Anguo didn't come empty-handed, he still had a small jar of wine in his hand.

"Xiaomo, Xiaoyang, this is Comrade Zhou." Su Mei introduced them.

"Comrade Zhou, this is my brother Su Yang and his wife Yang Mo."

Zhou Guoan stepped forward: "Hello, my name is Zhou Guoan."

Yang Mo thought it was funny when Su Mei called Comrade Zhou, so he said, "Brother Zhou, hurry up and go into the house. I've heard elder sister say that Brother Zhou is a public security officer. Now that I see it, I'm sure he's upright."

Su Yang also stepped forward to signal: "Brother Zhou, please come in."

A group of people entered the house, but before entering the house, Su Mei saw that the two guys were called Zhou Guoan, Brother Zhou, and they rolled their eyes so much that they almost went to heaven.

In the house, Zhou Guoan put the small jar on the table: "This is Chongming old wine. For some reason these two days, all the good wines in the supply and marketing stores have been sold out, so I just took a jar of this. It's pure rice wine." .”

Yang Mo and Su Yang looked at each other, it's the two of us who won't be the ones who bought it out.

In fact, it's not. It's the Chinese New Year, and this good wine will be consumed quickly. Not only the two of them are buying it, but many people will also buy two bottles to get rid of their alcohol addiction.

There are also those who give gifts and walk around, and those who are distributed by large factories and large units, it seems that there are no good wines on the shelves. Although the two of them buy quite a lot, in the Shanghai stock market, it is only 10/1 of the stock.

Su Yang looked at the rice wine and said: "Brother Zhou, you are too polite, but it's just right. I've wanted to buy this wine for a long time, but I haven't bought it. It's just right for you to bring it here."

Zhou Guoan: "It's good if you like it."

Yang Mo: "Brother Zhou, wait a moment, the food will be ready soon."

Then he said to Su Yang: "You chat with Brother Zhou for a while."

Yang Mo entered the kitchen, and Su Mei quickly followed.

But when she looked in the back room, Su Mei became astonished. The three big bamboo-covered dumplings were all wrapped, and the dishes were almost ready. As soon as she entered the kitchen, a scent rushed into her nostrils.

"Little Mo, you've finished all the preparations, you're too capable." Su Mei said as she put on her apron, and she had to do something.

Although there wasn't much to do, Yang Mo didn't stop him: "Sister, let's cook vegetables in a big pot first, and then cook the dumplings."

There is only one stove and one big pot at home, and the stove needs to cook casserole.

As Yang Mo said, he disassembled the pork belly and chicken, then cut the pork belly into thick shreds, disassembled the chicken, and put it in a casserole to stew.

There is a casserole stewed over there, and Sumei is also on fire on the side of the cauldron.

This is also the small courtyard of my own home, otherwise there really wouldn't be such a big pot.

Su Mei ignited the fire, Yang Mo cleared the pot and drained the oil in one go.The first one is the big carp of the Yellow River. This fish is big, and it is best to use a big pot, because this fish has been fried, so it can be stewed directly.

After cooking for a while, Yang Mo called to Su Mei: "Elder sister, press the fire and let the young man cook slowly."

In fact, these few dishes prepared by Yang Mo are quite time-consuming.

After the pork belly chicken was opened, Yang Mo directly made some charcoal in the stove, put it in the bottom of a broken jar, and then put the casserole on the charcoal, so that it could be simmered slowly.

On the stove over here, Yang Mo started to make braised pork. First, he fried the sugar-colored meat, then put the blanched meat into the pot and stir-fried.

After waiting for the water to boil for a while, Yang Mo turned on the fire again, and then waited.

In this way, these three seemingly time-consuming dishes are all prepared without wasting time.

At this time, Su Mei began to peel the garlic on the side. The dumplings in Shanghai are also dipped in garlic and vinegar, but the dipping of pickled cabbage stuffing in vinegar is not good.

Su Mei minced the garlic and chopped a little pepper. "Xiaomo, before you cook, pour some oil on this ingredient."

Yang Mo nodded: "Okay." She also ate it. Su Yang used to adjust this ingredient in the Northeast, but at that time, he used millet spicy.

Although there is millet chili in the system, it is definitely not easy to get this out here, so we can only use dried chili.

Twenty minutes later, Yang Mo took the fish out of the pot. There was no big plate at home, so Su Mei was smart enough to just take a big tea plate, wash it and put it there.

"Just use this."

Yang Mo almost laughed out loud after seeing it, but after putting down the fish, he suddenly felt that it was really suitable: "This is really good, just put the fish on it."

Su Mei was a little proud: "That's right, I knew it was suitable, and it looks pretty good to you."

Yang Mo smiled: "I have to pour the juice later, let's boil the dumplings first."

Su Mei nodded, Yang Mo cleared the pot to add water, and Su Mei was in charge of the fire.

Yang Mo went to chop some scallions and ginger very finely, and spread them on the fish.

There is boiling water here, and braised pork over there is also fine. Yang Mo put out the braised pork and heated the oil in a clear pan.

When the oil warmed up, she first poured a spoonful of Su Mei's dipping sauce into the bowl, and then poured it on the fish.

When hot oil is poured over the raw material, there will be a burst of aroma, and then the oily look is very beautiful.

After these two tablespoons of hot oil are put down, the garlic in the small bowl and the onion on the fish come out, and the taste is extremely overbearing.

Yang Mo: "Sister, both the fish and braised pork can be served."

After talking, I started to make fried pork with shredded bamboo shoots. This is relatively simple, just stir-fry home-cooked dishes.

However, the more home-cooked dishes are, the more test your skills are. The same home-cooked dishes are delicious when cooked by people with high skills.

Yang Mo is a person with extremely profound skills. With her current level, she dare not say anything else. It is not a problem to be a chef at a state banquet.

The most important thing is that she is also an all-rounder, not only in all major cuisines, but also pasta, pastry, soup, and cold dishes.

Therefore, this home-cooked dish is extremely wanton.

If you want to make delicious home-cooked dishes, the most important thing is to grasp the heat, when to stir-fry, when to add seasoning, when to stir-fry, when to throw the pot, the dishes must be heated evenly, and the meat must be tender and smooth.

However, even if you grasp it to the extreme, this home-cooked dish will taste better, because it is difficult to break through the limitations of materials.

These are a bit professional, so let's focus on the Su family's kitchen. At this time, Yang Mo is quickly throwing the pot away, and a dish will be out of the pot soon.

At this time, the water in the cauldron boiled, and Su Mei began to cook the dumplings.

Yang Mo started to serve the dishes up.

At the dining table in the main room, Su Yang and Zhou Anguo were knocking on melon seeds and chatting, and Yang Mo came to the table with a big tea tray.

In particular, he also yelled a very old-fashioned sentence, "Stick up, turn around slowly~~"

The cadence of the tone is very amused.

Su Yang didn't go to the back room all the time, so he was a little surprised when he saw the big tea tray: "Why did you use this?"

Yang Mo smiled: "It's nothing big, just use this."

The main reason is that the fish is too big. Even if the internal organs of this fish are removed, it still weighs more than 3 catties, which is considered a big fish at home.

The main reason is that all the products produced by the system have an 8-month growth cycle, and it is impossible to grow too large. The 8-month period is the most tender time for the Yellow River carp.

Even Zhou Anguo sighed with emotion: "Such a big fish smells so good."