Dressed as a peasant girl, the prince actually wants to seduce me

Chapter 111 Stocking up on pickles

"Mumu, don't say, that chili sauce is so addictive. When you first brought it to me, I ate a lot of it directly with steamed buns. Now that I've put in a lot more sauce, I can't bear to eat it anymore." Jiang Xiaoman looked so painful. After she finished eating it, she couldn't get any more when she went to buy it!

"I'll deliver it to you after you finish eating! Do you still need your chili sauce?" Su Mu said.

"Okay, it's settled." Jiang Xiaoman was very happy.

After leaving, Sumu went to buy some fish and a hot water bottle and went home.

A few fish are raised in a small pond with lotus leaves and lotus pods on top. There are a few fish in the water and lotus roots grow in the mud of the pond. This way, no water is wasted and all resources are utilized.

When Sumu got home, his mother quickly pulled him into the house.

"Mumu, come in and warm yourself by the fire. Your face is red from the cold."

It's really cold to go out in this season, and with the cold wind blowing, Su Mu almost wanted to wrap himself in a quilt and go out.

"Mom, grandma, I bought several hot water bottles. Isn't the one we have broken?" Su Mu took out a few copper hot water bottles.

"We each have one for grandpa, dad, and big brother, and I bought them all."

"No, we don't need this."

"Not yet, you are just being stubborn. Wait until the coldest days of winter to see if you can still say no."

"We're not cold." Several men still said stubbornly.

"If you don't use it, we will. Mumu, mother will make a few sets for the hot water bottle, and the remaining ones will be heated."

"Good." The work my mother made was very beautiful. The old hot water bottle cover at home was rolled with a layer of fur and felt soft to the touch.

"We need to stock up some vegetables for the winter. All kinds of dried vegetables need to be dried and we need to wait a few days for the bacon. We will pickle the vegetables in Minor Snow and the meat in Heavy Snow." Wang was sitting by the brazier sewing clothes.

"Your grandmother is a great master at making bacon, it never goes bad." In the past, bacon was made in winter so that people could eat it during the Chinese New Year, and it was very easy to preserve.

"Granny, this year grandma will pickle some bacon for you to try."

"Okay, we can also stuff some Chinese sausages, and pickle some cured duck and chicken."

"If you want to eat it, I'll pickle it for you."

"Okay, thank you grandma." Su Mu said sweetly.

"Grandma, let's pickle some cabbage to make sauerkraut and spicy cabbage." She has stored a lot of cabbage in her space.

"Okay, how do you make this spicy cabbage?"

"I knew."

To pickle spicy cabbage, you need to first cut the cabbage into two halves. Large cabbages can also be cut into quarters. The top head and leaves with poor roots can be cut off slightly.

To marinate the cabbage, sprinkle some coarse salt on each layer. You can also dissolve the coarse salt in water and soak the cabbage directly in the water.

Just soak the Su Mu in salt water to save time. Otherwise, it would take a long time to pickle so much cabbage. After pickling the spicy cabbage, you have to pickle sauerkraut.

Marinate for three hours, take out and drain the water, then prepare the sauce for the pickled cabbage.

Su Mu took out some pears and white radishes.

"Mumu, do we need to use fruit to pickle spicy cabbage?"

"Yes, this will give the cabbage a bit of a fruity flavor and can also be used to enhance the flavor."

"I see. This is my first time using fruit for pickling. It's quite fresh."

Chop the pear, white radish, onion, garlic and ginger into a paste. Of course, you can also cut them into shreds, it all depends on your preference.

You also need to prepare glutinous rice flour, add cold water and simmer on low heat until it becomes thick.

Mix the fruit puree, glutinous rice flour, coarse and fine chili powder evenly. You can also add some leeks or green onions at this time. Pour in salt, sugar, soy sauce and other ingredients and mix gently.

Then you can spread it evenly on every surface of the cabbage, making sure to also spread it on every corner of the root of the cabbage.

Store it like this and you can eat it after pickling it for two or three days.

Several people worked together to fill up several large jars.

The next step is to pickle sauerkraut. Sauerkraut tastes good in anything you cook it with, such as sauerkraut dumplings, stewed meat, and stir-fried dishes.

If you want to preserve pickled cabbage for a long time without spoiling, the jar must be oil-free and clean.

"Little sister, is this jar okay?" The second brother directly brought out a large jar that was half a person's height.

"Yes, this tank is just right."

After hearing from the younger sister that it was just right, the second brother moved out two or three large vats, each of which had no small ones.

Take out the jar and clean it carefully to make sure there is no oil on it.

If you want better and safer pickled sauerkraut, you can dry the cabbage for two or three days in advance. When it is a little wilted, you can just cut off the bad skin and roots.

Several people were cutting the cabbage roots quickly. There were no rotten leaves on these cabbages, and each one was very good. They just needed to remove some roots.

To pickle sauerkraut, you either blanch it in boiling water or pickle it raw. Some people put raw cabbage at the bottom of the jar and the blanched cooked cabbage on the top, and then pickle it gradually.

The fermentation and pickling time for those using boiling water is shorter. Put some salt in the water and blanch the root stalks of the cabbage that are difficult to cook in the water for a while. Boil the big ones for a longer time and the small ones for a shorter time. Then blanch the whole cabbage and take it out. The blanched vegetables can be cooled.

You can apply a layer of white wine inside the jar to prevent the sauerkraut from going bad. Sprinkle a layer of salt on the bottom and put a layer of cabbage. Just like that, put a layer of salt and a layer of cabbage. Be careful not to use too much salt.

Put a big stone on it and finally pour cold water into the tank and it's done.

"Little sister, when can this vegetable be pickled?" The third brother staggered and moved a particularly large stone slab to press it down.

"Kimchi can be eaten in two or three days, but pickled cabbage can be eaten in about a month, and it can be kept until after the Chinese New Year without going bad."

In this way, I pickled various pickled cabbages, dried radishes, pickled radishes, chili sauce, chopped pepper sauce, salted duck eggs, and dried day lilies.

Not only did I pickle various pickles, I also pickled various kimchi, pickled peppers, and a lot of candied garlic.

Just soak fresh garlic in salt water and put it into an oil-free jar like pickled cabbage.

Mix salt, sugar, vinegar and water in proportion, boil and then cool.

Pour it into a jar and add some white wine. After marinating for a month, it can be eaten.

Time passed slowly as various vegetables were pickled, and Su Mu's cabin was gradually filled with various jars.

At first glance, you can see jars of pickled vegetables of various sizes, neatly stacked, which gives you a sense of accomplishment.

At present, the entire space is filled with all kinds of food, and the warehouse is also full of various vegetables, making her feel like a little hamster storing food for the winter.

Maybe it was because I was afraid of hunger when I was a child, so I couldn’t bear to see the warehouse empty, so I had to stock it up with food.

The sense of security, satisfaction and accomplishment that comes from filling these empty spaces bit by bit is simply indescribable.

Su Mu and 006 are in the space, inspecting their own territory. I am so awesome! ! I can harvest and hoard so many things!