The peasant girl led her mother and sister to become rich

Broad beans are planted in March, April or October, and can generally be harvested in eight months. Now is the perfect time to plant them, but they won’t be harvested until September. Crispy Anhui fish will probably not be raised until next year, so we can only focus on the restaurant business first.

I haven't seen Jiabao since the Chinese New Year. I don't know how her face is doing. I haven't been to Aunt Niu's house for a long time. Besides, there are two shops in the town that need to be bought. I'd better go and check Aunt Niu and Jiabao's health tomorrow, and then talk about buying the shops.

Song Yunran, whose mind was already blocked by a bunch of things, shook his head and stopped thinking.

I plan to take a walk around the kitchen and see what delicious food I can make tonight.

I first went to the wellhead and pulled up the hanging basket, and found there were only two pieces of pork belly and a large piece of pork ribs. I counted the number of people, and it was not enough with only this amount!

Suddenly I remembered that the Song family also raised chickens and ducks in the backyard.

Then let's make honey barbecue pork, garlic spare ribs and boiled chicken tonight. She hasn't figured out how to cook the duck yet, so let's keep it for a few more days.

Boiled chicken is the easiest and can be cooked last. The barbecued pork and spare ribs should be marinated first.

First wash the pork belly, wipe off the moisture, then add the light soy sauce, dark soy sauce, oyster sauce, salt and white wine bought from a small space and massage for a while.

Then chop the ginger, garlic and fermented black beans into fine pieces and add them to the pork belly. There was no fermented black beans here, so I bought them in the small space using points. I thought that my restaurant would need them in a while, so I planned to wait a couple of days to study how the fermented black beans were made.

In the past, when she made barbecued pork, she would marinate it today and cook it tomorrow, usually overnight. But now, due to time constraints, she can only marinate it for 30 minutes, so she has to use a peeled bamboo to poke some holes in the pork belly so that it can be better flavored.

Then start processing the ribs. First, cut the ribs into finger-length pieces, then soak them in clean water for twenty minutes, rubbing them constantly to speed up the removal of blood. Then wash them twice and drain the water. Then marinate them with onion, ginger water, dark soy sauce, salt, light soy sauce, white wine, starch and minced garlic for twenty minutes.

While there is still time, cut the garlic, chili peppers, green onions and onions into small pieces so that they can be used directly later.

At this time, Du Run also came with three people. Jixiang saw Song Yunran cutting peppers with a knife, and ran over nervously, saying worriedly: "Miss, be careful with the knife, or let the servant do it!"

When Song Yunran heard the word slave, she could no longer bear it. She raised her kitchen knife and pointed at the people: "Don't let me hear the word slave again, or anything like that! Do you hear me?"

Seeing Song Yunran's posture, everyone nodded obediently, especially Jixiang, who nodded so hard that he almost had cramps.

Du Run covered his eyes and shook his head: "Jixiang, you should eat the meal made by your daughter first! Otherwise, I am afraid you will regret it."

Song Yunran turned around and looked at the people who were staring at her while she was working. "Those of you who can cook, go cook. Those of you who can wash vegetables, go wash vegetables. Stop staring at me."

"Yes, girl"

Now, except Du Run, the other three quickly went to work.

Look at Nanxing chopping firewood, Jixiang washing vegetables, and Ruyi washing the pot.

Du Run smiled with satisfaction, turned to Song Yunran and said, "It's worth it! She's so pretty and hardworking!"

Song Yunran rolled her eyes: "Are you free? Go to the backyard and catch two three-yellow chickens."

"Yes, girl," she said, and then she bowed in an auspicious manner, which made Song Yunran so angry that she wanted to throw a knife at him.

After my ears were cleared, the meat was almost marinated.

Put the pork belly into the pot, add a small bowl of water, simmer on low heat for 20 minutes, then poke it with chopsticks to make sure it is cooked, then take it out, let it cool and slice it, then boil the juice in the pot on low heat, add honey and boil until thick, finally pour it on the sliced ​​meat.

In the past, she would definitely use an air fryer or an oven, but now the conditions are limited, so she can only do this. Because the heat and time are well controlled, the barbecued pork made in this way is also very delicious, the meat is tender and delicate, and the sweetness is more intense.

Then he poured oil into the pot, looking around guiltily as he did so. Fortunately, Song was not there, otherwise he would have to feel sorry for her using so much oil.

During the Chinese New Year, she fried small fish and was scolded by Mrs. Song for the whole day. Although Mrs. Song couldn't help but eat a lot in the end, she brainwashed her while eating, saying that although she had some money now, she couldn't waste it... She was scared just thinking about it, because she was most afraid of being nagged.

When the oil temperature is about right, add the marinated ribs. After frying for five minutes and the ribs have changed color, take them out. Let the ribs cool down, then put the ribs back in and fry them again. Only ribs fried twice in this way will taste crispy on the outside and tender on the inside.

While Song Yunran was packing the ribs, she asked Du Run to clean the chicken. Even the chicken offal could not be wasted. They had to be cleaned and cut into pieces and used to cook noodles later.

Put a little oil in the pan, add the chopped garlic after the oil is hot, fry it slightly first, when the garlic turns to golden brown and the aroma comes out, then pour in the chili, shallots and onion, stir fry all together evenly, then put the fried ribs into the pan and stir fry, when the ribs are coated with garlic, sprinkle with shallots, and the fragrant garlic ribs are ready.

The next step is to make boiled chicken, and the most important thing for boiled chicken is the basin of cold water, so Song Yunran boiled water as soon as possible, and after boiling the water, put it in the snow to let it cool down.

The skin of authentic poached chicken is golden yellow, and the color is enough to make people drool just by looking at it. The skin is tender and smooth, not greasy, and the chicken meat is also tender and juicy.

The chicken is just cooked, but there will be a little blood in the chicken bones. This is the result of boiled chicken made with excellent control of heat and time.

I had a colleague who particularly liked to eat boiled chicken with bones and blood. When she looked disgusted, she kept telling her "raw chicken, cooked duck!"

First put onion, ginger and white wine in the pot to remove the fishy smell, then add plenty of water. After the water boils, pick up the chicken feet, hang the chicken upside down and put it into the pot to blanch it, then lift it up immediately. After repeating this three times, put the chicken in cold water and soak it for a while, and take it out after the chicken is completely cooled.

Then put the chicken into the pot again and cook for ten minutes, cover the lid and turn off the heat. Song Yunran took a look and found that both chickens were not small, so they would need to be simmered for about fifty minutes before being cooked.

It is very important to control the time when cooking boiled chicken. If the time is too short, the chicken will be cooked unevenly, but if the time is too long, it will be overcooked. So although the method of cooking boiled chicken is simple, it requires very high skills from the chef. When she first cooked it, it was not cooked well. Later, she ruined several chickens before she mastered the trick.

After the boiled water has cooled down and the chicken has been stewed, take out the chicken and put it into the iced water. Soak it for a while to cool down and then cut it into pieces and arrange it on a plate.

Then prepare the dipping sauce for the chicken. First, chop the ginger and green onions, add some salt, and then pour hot oil on it. Eat it directly by dipping it in the sauce. It is full of ginger and green onion flavor in one bite.

Song Yunran did not waste the chicken soup that had just been cooked. She put in the chopped chicken offal, brought it to a boil, and used it to cook noodles. She added a spoonful of Song’s homemade sauerkraut and sprinkled it with chopped green onions to each bowl of noodles. In this way, a bowl of fragrant chicken offal soup noodles was ready.