Chapter 168 Cold Tossed Pig Hair Vegetables
I moved my paws little by little, and when I saw that the grasshopper was indeed lying between my two paws, I grabbed it in my mouth and ran back and forth around the dog and me.
With a serious expression, he acted as if he was very capable, showing off everywhere.
After Tiedan had finished showing off, and I had almost finished watering the vegetables, I took the dog and Tiedan home.
When they entered the dark room, Tie Dan still had the grasshopper in his mouth. He gently spat it onto the ground, and the grasshopper was still alive.
The grasshopper escaped the cat's mouth and hopped on the ground. Just as Tie Dan was about to paw at the grasshopper to play with it, Xiao Gua, who was lying nearby pretending to be asleep, rushed over and bit the grasshopper, smacking his lips as he ate it.
After eating the grasshopper, Xiao Gua acted as if nothing had happened and continued to lie down on the ground to sleep, leaving Xiao Di and Tie Dan'er looking embarrassed and bewildered in the wind.
Okay, that was definitely awkward.
Silently, he climbed onto the kang (a heated brick bed), spread out the quilt, scooped up Tie Dan from the ground, patted the dirt off his little toes, and hugged him to sleep.
The next morning, I got up to feed the livestock and suddenly realized that the little rabbits had grown quite a bit. The amount of grass I fed them before wouldn't be enough, so I had to cut more grass to feed them.
Last winter, we only needed to feed two rabbits, along with some straw and cabbage, which was manageable. But with so many rabbits this year, we'll probably need to prepare more hay.
Rabbits can also eat peanut vines and sweet potato vines. These seedlings will be cut down and preserved after the autumn harvest.
I'm afraid this won't be enough to eat. Since I'm free now, I might as well start stockpiling hay in advance, so I won't be too busy during the autumn harvest.
After tidying up the house and putting the chickens and ducks in their enclosure, I put on my sun hat, pulled a cart, and set off to the mountain to cut grass.
Keep the grass nearby to feed the rabbits in the summer and autumn, and store the grass a little further away in the winter. Otherwise, if all the grass in the vicinity is cut down, then feeding the rabbits on weekdays will require walking even further.
The cart stopped in a wooded area, where the shade was cooler.
I recognize the kinds of grass that rabbits usually eat. I cut these grasses, sorted them, and put them into several piles. I went to a distant place and cut a large bunch of willow branches. I tied the grasses of the same type together with the willow branches and put them on the cart.
Mowing lawns is addictive; the more you do it, the more energetic you become, until the cart is piled up more than a meter high before you feel satisfied and stop.
Rabbits are also willing to eat some wild vegetables, such as purslane, dandelion, and pigweed.
On the way back, pulling the cart, he came across a whole clump of pigweed, so he stopped the cart and took a sickle to cut the pigweed.
He pulled out two large plastic bags from his pocket and stuffed the pigweed into them all at once, only stopping when both bags were full.
I hung the two bags of pigweed on the handle of the cart and pushed it home.
After arriving home, sweep the threshing ground clean with a broom and spread the cut grass directly on the threshing ground.
Pour the two bags of bok choy onto the ground, pick out the tender green tips and pluck them off, then spread the rest out flat.
Finally inside, I saw my face in the mirror had turned a deep liver color from the heat, my face was flushed red, and sweat was running down my cheeks and neck.
I quickly took off my straw hat, which was soaking wet inside. I used the hat to fan myself and put the pigweed in a basin to soak in cold water.
After washing the sweat off my face and neck, I put a few ice cubes and a spoonful of cherry jam in a large glass, poured in cool water, stirred it well, and carried the juice back to the darkroom.
It's too hot now, I have no appetite at all.
Upon entering the darkroom, the body temperature, warmed by the sun, was too much for the cool air to bear, and I even shivered.
Once she got used to the temperature in the darkroom, she changed into a loose dress, took a sip of her homemade iced drink, and sighed, "Ah, that feels so good!"
After my temperature came down and I had rested well, I started cooking.
There's a whole pig's worth of fresh pork frozen in the refrigerator, how can we not eat it?
Choose a piece of pork belly with even fat and lean meat, cut it into chunks, and blanch it in hot water.
Pour oil into a wok, stir-fry the meat pieces until the oil is rendered, then set aside.
Place a few pieces of rock sugar in a pot and stir-fry in hot oil until melted. Add the meat pieces to the pot and stir-fry together until the sugar caramelizes. Then add dark soy sauce, light soy sauce, and oyster sauce, stir-fry a few times, and pour in an appropriate amount of water.
Add ginger slices, bay leaves, star anise, and thirteen-spice powder to the water, stir well, cover and simmer.
Boil water in an electric cooker. Once boiling, pour in the washed bok choy and blanch for one minute. After one minute, remove it and place it in cold water. After cooling, squeeze out the excess water and put it in a large bowl.
Use chopsticks to loosen the squeezed-dry pigweed, smash a few cloves of garlic, chop scallions and cilantro, and cut dried chili peppers into sections, and place them all on top of the pigweed.
Add a little salt, MSG, aged vinegar, sugar, light soy sauce, and sesame oil to taste.
Pour oil into a wok and heat it until it's very hot. Once the oil starts to smoke, pour it over the pigweed.
With a sizzling sound, the aroma bursts forth. Stir well with chopsticks, and a crisp and refreshing cold dish of pig hair salad is ready.
Once the pork belly has reduced in volume and the amber-colored sauce is bubbling, stir-fry it a few times, pour it into a plate, and sprinkle with chopped green onions and white sesame seeds.
Serve yourself a bowl of fluffy rice, sit down and start eating.
Picking up a piece of braised pork, its color was bright red, with alternating layers of fat and lean meat. The area where the skin and fat met had been stewed into a translucent amber color, which looked very tempting.
One bite, and you're greeted with a delightful blend of salty and sweet flavors. The aroma of fresh meat mingles with the sauce, making for a truly satisfying and enjoyable experience.
A bite of braised pork, a bite of rice—it's so delicious!
A little greasy, I took a big bite of the cold pigweed salad. The pigweed was a bit firm and crunchy, and the aroma from the hot oil and seasonings was still there, coating the crisp pigweed. It was sour, spicy and refreshing.
Realizing I was almost full, I ate the bok choy in large bites, knowing it wouldn't taste good for the next meal.
The remaining braised pork was mixed with a large amount of rice and fed to the dog and Tiedan.
Braised pork belly is a real treat; the dogs haven't had such a pure meat dish in a long time, and they're all scrunching their noses, picking out the meat to eat.
Only after all the meat was gone did they start licking the rice, which was still greasy.
Tie Dan's food is separate from the dogs' food. The kitten eats slower than the dogs, so if they were fed together, Tie Dan would probably starve to death.
Little Tiedan guarded his cat bowl by himself, eating heartily. He could chew a piece of pork belly more than a dozen times, chewing so hard that his little nose wrinkled. He was incredibly cute.
I couldn't help but reach out and touch it. Even while eating, this little guy wasn't possessive of his food at all, just eating by himself. Even if I touched him, he didn't react at all.
Even though I ate a lot of bok choy, the braised pork still made me feel a bit greasy. I found a slice of watermelon in the refrigerator and ate a couple of bites of chilled watermelon, which relieved the discomfort a little.
Two days later, in the evening, the grass in the yard had dried completely and was tied up again with willow branches and piled up in the west wing.
Although the west wing was used to store grain, this hay was also the rabbits' food, so how could it not be considered a kind of food? All the livestock in the house should be treated equally.
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