Chapter 56 The Most Suitable
Although this mountain is contracted by my grandfather, there are a lot of mushrooms and chestnuts on the mountain at this season, so someone might come here secretly.
But it wasn't too much. After all, she only picked up the chestnuts from the ground, and Bai Mengmeng didn't plan to sell them, so she didn't worry too much.
She looked up and saw that there were still many furry fruits on the tree, and immediately put the sickle to her waist.
"Stay away. I'll go cut some off the tree. Be careful not to get hit on the head by the thorns."
After saying that, she climbed up the tree as nimbly as a monkey.
Cao Zhizhi opened her eyes wide and was stunned for a moment.
In just half a year, Bai Mengmeng has become so agile and her physical fitness has become so strong.
Does this mean no work, especially no night shift?
I am so envious.
Cao Zhizhi had been picking up things for half a day and her waist was already aching. At this moment, she couldn't hold back her tears.
As soon as we walked away, the tree began to shake.
Soon, chestnut buds were all over the ground.
Seeing that she had had enough, Bai Mengmeng climbed down from the tree and took out two pairs of thick gloves.
"Use this, be careful of the pricks."
Cao Zhizhi smiled admiringly: "You're very thoughtful."
Bai Mengmeng was also embarrassed: "I have learned a lesson through blood and tears."
Soon the two of them filled the backpack. When they first started picking up the chestnuts, Bai Mengmeng would take them out of the thorny buds one by one.
But later, he just picked up a snakeskin bag and said, "Forget it, put everything in here and I'll go back to the yard and peel it slowly."
When there were only a few left on the ground and the sun was high in the sky, the two felt that they had accomplished their mission and went down the mountain happily.
Bai Mengmeng was carrying a snakeskin bag and a full backpack, and she walked with the wind.
Cao Zhizhi only carried a basket with only some acorns in it, and her hands were empty, but she was exhausted.
"If I...if I won a jackpot of tens of millions someday, I'd...I'd quit working. Night shifts are so exhausting..."
Bai Mengmeng narrowed her eyes in delight: "You haven't even bought a lottery ticket, how can you win?"
"I'll buy it when I'm free!" Cao Zhizhi sneered.
As she spoke, she was speechless and could only point at herself, looking dusty and grimy: "The way I looked before I resigned."
Then he pointed at Bai Mengmeng again, and seeing that she was full of energy, he sighed, "What she looks like after resigning."
Bai Mengmeng was completely amused and didn't know how to explain it. After all, she didn't just resign because of this.
I could only smile and say, “Save your energy so you don’t fall later.”
On the way back, we took a shortcut and saw a forest full of red fruits.
"Can it be eaten?" Cao Zhizhi's face was full of interest again.
Bai Mengmeng had never seen it before, so she could only walk forward to identify it.
Cornus officinalis: Edible, sour and astringent, nourishes the kidneys, Magnoliales.
This fruit is edible and has nourishing effects.
"This should be dogwood. Let's take some back."
She took out a plastic bag from somewhere and gave one to Cao Zhizhi.
Cao Zhizhi was shocked: "Why are you wearing so many things? You're not Doraemon."
"Mining! You have to prepare first, otherwise you can only watch." Bai Mengmeng picked fruits with a smile.
Cao Zhizhi took one and put it in her mouth.
"It's only a little bit sweet, but it's bitter and astringent." She lost interest. After all, this thing was not very delicious.
Bai Mengmeng laughed: "It will only be sweet if it is fully ripe. Of course it won't taste good if you eat it directly. Besides, after drying it, you can use it to make wine, which can nourish the liver and kidneys."
"It can nourish the kidneys?" Cao Zhizhi was stunned for a moment, then quickly picked some of it: "Remember to leave some for me, I need it."
"Hmm? Oh oh..."
…
When we returned to the yard, it was already past noon. Although it was not time for lunch, Uncle Xu still left some noodles for us.
After a quick meal, Bai Mengmeng rested for a while and then went back to work in the fields. There was always work to do in the fields.
When he came out, Xu Bo put the dogwood in the sun to dry, intending to make wine with it.
Wang Hao and Cao Zhizhi were peeling chestnuts at a very fast speed, using the chestnut tool he made.
I don't know how this thing is made, but it's very clever. Just push it without much effort and you can remove the shell and the film completely.
Huaguduo was also filming a video at this moment, and while filming he excitedly said that this was very relaxing.
Bai Mengmeng suddenly realized that she seemed to have nothing to do.
So she planned to go to town, buy some food and cook a big meal for her good friend.
I just picked some fresh chestnuts, so I went to buy a chicken and make a chestnut roast chicken.
When I arrived at the market, I saw that the pork shanks were particularly fresh, and I couldn't help but buy a lot. This thing is best used to make soup.
After returning to Qiongye Restaurant, Bai Mengmeng quickly blanched the pork ribs and then put them in the pot to stew.
Thinking of Cao Zhizhi's back pain in the afternoon, I added some wolfberries, red dates and tangerine peel to replenish her body.
Then he took the chestnuts, the shelled chestnuts, which looked plump and golden. Upon closer inspection, there was nothing bad about them.
First steam the chestnuts in a steamer. Because chestnuts are difficult to cook, they need to be steamed for a while longer. This ensures that both the chicken and chestnuts are cooked through when you serve them together.
So while steaming the chestnuts, Bai Mengmeng started to process the chicken.
I didn’t have that much strength before, so I had to choose different kitchen utensils and use different knife techniques.
But now that I'm stronger, I don't have to think so much. I just cut the meat neatly along the chicken's bones.
After the ingredients are prepared, heat the oil in a pan and quickly fry the steamed chestnuts first, which will make the chestnuts more fragrant.
At the same time, heat the pan again, fry some sugar color, then put the chicken into the pan and let it color evenly.
After the chicken skin tightened and was cooked a little bit, Bai Mengmeng added seasonings such as green onion, ginger, garlic, salt, light soy sauce, and stir-fried it evenly.
At this point, the chestnut roast chicken dish is basically ready.
Although this dish has a few more steps, it is actually not difficult.
Wait until the chicken is well-seasoned, then add hot water and cooked chestnuts, and simmer over low heat for 20 minutes.
Before serving, add a little bit of seasoning and the chestnut roast chicken with an extremely rich aroma, which seems to have the taste of autumn, is successfully prepared.
While the chestnut roast chicken was still steaming in the pot, Bai Mengmeng found an old pumpkin in the kitchen, intending to make salted egg yolk pumpkin.
Because old pumpkins are particularly sweet, baking them with salted egg yolks makes the taste perfect.
First peel the pumpkin and cut it into long strips of medium size. Then boil it in hot water and start coating it with flour.
Deep-fry the pumpkin strips before adding the egg yolks, so the pumpkin must be fried until crispy. If it is a little soft, the taste will be much worse.
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