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

Several other people had no objection to Yang Mo's suggestion.

After all, 10 yuan has been paid out, and I don’t care about that little thing. It’s not much for everyone to collect a cent.

There is a characteristic of this era, that is, if the family is poor and has a child who has been admitted to a university, then the purpose of the banquet is to raise money, and it is impossible for the folks in the village to see the future of the juniors of the production team being delayed.

Even if you don't deal with it normally, you won't make trouble at this time.

But if people who are not short of money are running the banquet, everyone's purpose is to have a meal.

It doesn't matter whether these people are snobbish or shrewd in dealing with people, but they vividly reflect the simplicity and cunning of the country people.

Yang Mo has a special affection for Dawanzi,

In Dawanzi, the predecessors grew up, orphans and widows were also taken care of by the villagers.

After crossing over, Yang Mo himself has a deep attachment to this land and water, and the people of this place.

In addition to the distant places in life, there must always be a homeland. When you are a little tired, it is good to miss it.

Dawanzi is Yang Mo's hometown in this time and space.

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The closer it is to Niangen, the more things the Northeast people will prepare.

Because this year is the first time for Yang Mo to celebrate the New Year here after moving to a new house, and it is also the first time for Su Yang, Fang Chenying and others to celebrate the New Year here, so everyone agreed that they are all here with Yang Mo.

Of course, the good life in the past few days of the Chinese New Year cannot be ignored.

Fang Chenying and the others still handed over 10 yuan to Yang Mo as food expenses.

Of course, the food expenses belong to the food expenses, but some work is still to be done.

For example, on the 28th day of the twelfth lunar month, Yang Mo was busy making tofu.

When I wake up in the morning, I arrange the work clearly.

Su Yang and Li Yang are responsible for turning the stone mill.

The stone mill in Dawanzi has always been in a room behind the production team, and it has been used from time to time these days. Of course, not every family makes tofu. Life is not easy in this era, and most of them make tofu in partnership.

Even if it is a partnership, the bean curd residue must be divided, because it is a good thing to feed pigs.

Of course, when there were no fruit tree farms, many people ate this bean cake when they couldn't eat, but not many people eat it now.

Of course, Yang Mo didn't need to be a partner. She soaked a barrel of beans the night before, and set off with Su Yang and Li Yang after breakfast in the morning.

At home, Fang Chenying and Tang Wenjun were in charge of lighting the fire, and Wang Yanan was promoted to Yang Mo's assistant this time because of his experience in making tofu in the cafeteria.

When Su Yang and the others came back with the ground beans, they would be responsible for pressing the bags.

It is to filter the ground beans with a tofu bag and squeeze the soup into the pot.

After squeezing, the remaining part is tofu residue.

After squeezing, it is a big fire, and it can be ordered when it is boiled.

People in Dawanzi can eat Sanyou when they make tofu.

First of all, when the soup is boiled, it becomes soy milk, which is the most primitive berry.

After it boiled here, Yang Mo scooped out a small pot for everyone to drink.

This tofu and beans are produced by the system, and the water is well water in the space, so Yang Mo controls the ingredients to the extreme.

Even when the beans were broken, Li Yang went there with water.

Dawanzi pays attention to the quality of water when making tofu. Some water is delicious when made. No matter who makes tofu, everyone will go there to get water.

Some water does not look like tofu, or the taste is different and unpalatable, so no one will fetch water.

Yang Mo estimated that this was caused by the trace elements contained in the water. After all, ordering tofu in brine was considered a chemical reaction.

But no matter what, the well water in the space should be the best, so Yang Mo is not worried at all.

After filling out the soy milk, start ordering tofu. This step is to use a spoon, fill it with a little bit of brine, and slowly turn it around in the boiling pot.

This is one of the oldest methods, and the control of the brine must be done well, too much or too little will not work.

This is mainly to see the sediment in the pot, this point can only rely on experience.

Fortunately, Yang Mo is an all-round culinary artist, so he passed this step smoothly.

When there are more and more sediments in the pot, the color of the soup in the pot will not look like soy milk.

After boiling the pot again this time, it is the second wave of eating tofu here. Dawanzi is called tofu nao, also called waterlogged tofu.

This is what tofu looks like before it is pressed into shape.

To be honest, this bean curd tastes much better than those made by the industry in the breakfast shop of later generations.

Cut some chopped green onion and coriander, pour a little soy sauce, this Yang Mo can eat a helmet by himself.

Wait till it's almost done.Take out these tofu brains and pour them into a thin tofu bag. This is the time to press the tofu.

Generally, you will find a wooden board with a fence, and then put a board on it, and press it with a heavy object, so that it can be pressed for a few hours.

Yang Mo makes tofu once in a while, and it is usually delivered to the system, so he doesn't bother to prepare it. He just sandwiches the tofu bag between two cutting boards, and then asks Su Yang to carry two buckets of water, and directly presses the tofu. on the cutting board.

Everything is OK.

The rest is waiting to eat, even if all the work is done, it is not yet noon.

Because everyone also ate tofu nao and drank gravy, so there was no delay in cooking later in the evening, so Yang Mo started kneading the noodles.

This is what she had already prepared.

In the Northeast, there are a lot of preparations for Chinese New Year, such as sticky dry food steamed in advance and sticky fire spoons.

For example, the dumplings made in advance are frozen outside.

For example, a lot of food needs to be fried, such as meatballs, bean puffs, big fruits, fried dough sticks and so on.

Meatballs are basically fried on the day of making tofu, and by the way, big fruits are also fried together.

Of course, there are fewer people frying these now, after all, oil is scarce.

But this tradition has always existed, and those with a little condition at home will fry some.

Yang Mo is preparing now, and when the tofu is ready, it happens to be fried together.

Anyway, everyone is not hungry, so it is good to eat a little later.

After the preparation is complete, pour a pot of oil on the marching pot in the yard, and it will be fried.

Yang Mo simply told Wang Yanan, and handed over the task here to her, and went to prepare the ingredients for the meatballs by himself.

Meatballs need pork, the fat and thin should be chopped separately, the fat should be much finer, and then add the lean, the ratio of fat and thin should not exceed 2:8.

Only in this way can the fat in the fatty meat be quickly burned after being put into the oil pan, and then fused with other parts of the meatballs, the meatballs will be delicious.

Of course, some ingredients are also necessary.

After Yang Mo was ready, the tofu was also pressed.

Because there is no mold, the four sides of the large plate of tofu are irregular semicircles, which are just cut out to make meatballs.