Joe's Farming

Xu Ning asked her husband in a low voice: "Is it really edible?"

Xu Yuan nodded affirmatively: "I just ate it, it's good except that it's a little sour, and it's crunchy."

Qiao Yu asked Bai Lan to have someone boil water first, as the Japanese knotweed had to be blanched and then rinsed with cold water before being stir-fried.

However, because Japanese knotweed itself has no fiber and is mostly water, it would easily become mushy if the blanching temperature is too high. So he had people wash the Japanese knotweed and put it directly into a large basin, then pour in the boiled water and simmer for a while.

Just simmer it for a cup of tea.

Then take it out and rinse it with cold water, and tear it into strips directly with your hands.

Qiao Yu asked everyone to soak in cold water for a while before washing, which could wash away some of the sour and astringent taste.

After washing, cut into sections, slice the pork, and prepare the dried chilies and peppercorns.

Chop ginger and garlic into paste. Cut green onions into sections.

After the oil is heated, add the scallion, ginger and garlic and stir-fry until fragrant. Then add the meat slices and stir-fry until dry. Add chili peppers and Sichuan peppercorns, and then pour in soy sauce for color.

Then you can pour in the Japanese knotweed and stir-fry, keeping the heat high.

Japanese knotweed cannot tolerate frying, so take it out of the pan after frying it ten times to avoid it becoming overcooked.

Add chopped green onions before serving.

It tastes sour and spicy, and smells very appetizing.

Qiao Yu gave a plate each to the Xu family and Boss Sun.

Qiao Yu secretly picked up a piece of tiger stick and gave it to Gu Feng: "Try it, how is it?"

Gu Feng chewed it carefully before swallowing it with a reluctant look: "Delicious. Goes well with rice!"

Qiao Yu was happy then.

He ran to tell Xu Yuan to tell Xu Ning not to eat too much.

Qiao Yu kept some of the remaining Japanese knotweed to cook for the children in the evening, and had the rest dried and stored for later consumption.

As for the deer ear chives, Qiao Yu had two baskets delivered to the snack bar.

Sell ​​by portion.

In the evening, as soon as the children came home, they were overwhelmed by the delicious fried pork with Japanese knotweed, fried eggs with leek and mushroom soup on the table.

Gu Xiaoyan took a big bite of wild vegetables and said sweetly, "Little Daddy, what kind of vegetable is this? It's delicious, sour and spicy."

Qiao Yu: "It's called Tiger Stick. There are a lot of them on our mountain."

Gu Xiaoyan said happily: "Can my brother and sister and I help pick them?"

"of course."

Qiao Xing smiled and said, "Little Daddy, we don't have school tomorrow, so we can help Little Daddy pick vegetables."

Gu Xiaoxue also nodded: "I must pick more wild vegetables for my little daddy."

"Okay, I'll go with Xiaobai and the others tomorrow."

Da Zhuang and Xiao Bai's preserved egg shop does not need them to guard it at the same time, so they can move to other places to help.

Qiao Yu wanted to take advantage of this golden period of wild vegetable growth and let everyone pick more.

Especially wild vegetables such as ferns, bamboo shoots, and knotweed that can be dried and stored.

Qiao Xing thought of the bean curd in the shack at home and asked Qiao Yu, "Little Daddy, how long do we have to keep the bean curd?"

Qiao Yu: "Seven days, just wait for it to get moldy."

Gu Xiaoyan: "Ah? Why? If it gets moldy, it's bad, right?"

Qiao Yu smiled and said, "The moldy thing is called mildew. There are good ones and bad ones. The moldy bean curd is good, just like when making wine, fermentation is needed.

Douban is fermented through this mold.”

Never mind the kids.

The adults present were all a little confused after hearing this.

However, this does not hinder their extreme trust in Qiao Yu. They just need to follow Qiao Yu's instructions.

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After seven days, Qiao Yu lifted up the pumpkin leaves and straw leaves.

The yellow bean curd is covered with green mold, which looks poisonous.

When Hongxiu saw that, she suddenly felt nauseous and ran out, covering her mouth.

Gu Feng frowned: "Is it really not broken?"

Qiao Yu nodded vigorously: "Really, really. You will know how delicious it is later!"

If there is no dust on the moldy bean curd, you don’t need to wash it. Just pour rapeseed oil and salt into it and dry it in the sun.

晒酱

This time, Qiao Yu and his team had harvested almost all the broad beans in the village, and had only dried about 200 kilograms of broad beans.

Qiao Yu prepared twenty large jars, each containing ten kilograms of fermented soybeans and three kilograms of rapeseed oil.

Then the salt was stirred to melt and the jars were neatly stacked in the yard to dry in the sun.

Qiao Yu was thankful that pollution was not serious in this era, otherwise he would not have plastic wrap to cover the jar. He would only need to cover it with a dustpan at night to prevent small animals from stealing food.

In fact, the best season for drying sauce is during the dog days of summer when the temperature is high.

But Qiao Yu really didn't want to wait until then, so after drying it for a day, he added wine and salt and continued to dry it.

The alcohol content was low at this time, so Qiao Yu added more, which also made the subsequent dried chilies less dry.

The bean paste is ready when it becomes soft when squeezed and has a fragrant aroma.

After the sauce is dried, the final seasoning step comes.

The chili powder should be coarser, and about thirteen pounds of chili powder are needed for each jar.

Chop the ginger and garlic into a paste.

Just add the peppercorns directly, and then add salt again.

Finally, add rapeseed oil again until it covers all the ingredients, and the bean paste is ready.

In order to facilitate transportation and packaging, Qiao Yu deliberately left half and did not add so much rapeseed oil.

The bean paste made in this way will not have too much oil and will not be too thin, making it convenient to package and sell it with greaseproof paper.

By then, the red oil-flavored bean paste can only be sold in small jars.

At that time, the villagers can directly use bowls to beat it and sell it by two.

Bean paste

The longer the bean paste is stored after it is made, the richer its flavor will be, just like fermented tofu.

Qiao Yu calculated that each jar of bean paste weighed about 40 kilograms.

It requires both salt and rapeseed oil, and the labor and time costs are very expensive. A jar costs about four hundred coins.

So Qiao Yu plans to sell it at a higher price.

One tael costs fifteen cents, and one jar can earn more than five taels.

Qiao Yu felt happy just thinking about it.

But the happiest thing is that I can finally make twice-cooked pork and braised spareribs.

At this time, more than ten days had passed since the villa opened.

In the past ten days, there were not many guests coming to the villa every day, but there were new people coming every day.

Because the snack bar is close to the pier, many of the customers are not locals.

Qiao Yu thinks this is a good idea. Although the labor cost is high in the short term, if the maintenance is good, these customers will be their living advertisements.

And every time these guests leave, they will buy some special products from the villa to take back.

Things like rice noodles, sweet potato noodles, chili sauce, etc.

It’s a pity that Qiao Yu’s bean paste has to wait for a while until the red oil is produced before it can be sold.

He couldn't wait and planned to stir-fry some pork with garlic for his family to try today.

When Gu Feng was mixing the sauce, he felt that the bean paste was very fragrant. It was a mixture of chili and sauce flavor, and it was very strong.

So when Qiao Yu said she would stir-fry pork with mustard greens for him, he was very much looking forward to it.

Qiao Yu prepared garlic sprouts and deer ear chives as side dishes.

In fact, he prefers to re-cook green peppers and potatoes.

Unfortunately, neither of these two things is mature yet.

However, the garlic sprouts are also very fragrant when cooked again, and the deer ear leeks are also delicious.

When the dish was served, everyone's appetite was whetted by the greasy red meat slices.

Take a bite and you will taste the aroma of fermented black bean paste which you have never tasted before.

Gu Feng ate three bowls of rice in silence.

Qiao Yu looked very accomplished.

It seems that Gu Feng's taste is becoming more and more similar to his.

Sure enough, it's not that the family doesn't enter the house.

However, when everyone was eating with gusto, Hongxiu covered her mouth and ran out again.

Qiao Yu and Gu Feng looked at each other.

Then he looked at Gu Gang, who had a confused look on his face, with a smile.

"Brother, go get the doctor. My sister-in-law might be pregnant."