After making the sweet potato stew, Xu Han also stir-fried a vegetarian dish.
Today's main dish is steamed white flour buns with porridge, a simple and delicious home-style meal.
"The trees we've cut down these past few days are enough. I won't be cutting down any more trees starting tomorrow. I'll focus on dealing with the wild cattle and sheep at home. It'll probably take at least five or six days to finish," Lu Chuan said while eating.
“Okay, we have enough money at home now, so there’s no need to rush to hunt for money. Let’s finish the work at home first before we go hunting!” Xu Han said.
"Yes! That's what I was thinking too. With two months left until the New Year, let's go up the mountain again and find some more food to eat later."
"You can arrange this as you see fit! Don't worry about the other things at home. I'll deal with those chilies tomorrow. I'll also gradually turn the rest into something that can be stored. That will free up some space in the room."
"Okay! You take care of the house, and I'll take care of the outside. Don't do any heavy work yourself; save it for when I get back."
"I understand, don't worry!"
After finishing dinner, the two went to rest early.
The next morning, Lu Chuan cleaned the yard, fed the poultry, and Xu Han got up as well.
We followed Lu Chuan to take the bison to the riverbank, and then came back for breakfast.
After breakfast, Xu Han took out a lot of fresh chili peppers from her spatial storage. She had grown a lot of chili peppers, so it was time to process some of them and make some new ways to eat them.
First, pick out some of the peppers that were hit by sweet frost a while ago and take them to the backyard to wash them clean.
No need to cut the chili peppers, just wash them. After washing, drain the water from the chili peppers, and once they are dry, just sprinkle them with salt to marinate them.
The pickled peppers are placed in the cellar, and after a few days they are fully pickled, they are stored in the space.
Pickled chili peppers can be mixed with pickled radishes and eaten together, or used to make chili pepper stewed eggs, which is Xu Han's favorite dish.
Xu Han washed two large baskets and pickled them all. First, she put them in a large wooden basin to pickle, and then put them in jars after they were pickled, otherwise it would be difficult to stir them while pickling.
The chilies I pickled this time were all small chilies grown outside; none of them were fully ripe, they were all immature and tender.
Then I took out some chili peppers from the vegetable garden, both green and red, and prepared to make them into pickled chili peppers.
After washing them thoroughly, drain them and then cut off the stems of the chilies. Set them aside for later use.
Boil a pot of water and add some salt. Blanch the chili peppers briefly, just a minute or two.
After blanching the chili peppers and letting them cool, put them into a jar, along with an appropriate amount of rock sugar and ginger.
After blanching the chili peppers, let the water cool and pour it into the jar. Add some salt and white wine, and it will keep for a longer time.
After everything is done, put the lid on the jar, seal it, and let it pickle for a month. The pickled peppers will then be ready.
Xu Han had already made a large jar of these pickled chilies before, but they were almost gone. Today she made three more jars to keep and eat slowly.
Pickled chili peppers can be eaten with rice, but they are more often used in stir-fries. Generally, pickled chili peppers can be added to stir-fries with a sour and spicy flavor.
The main reason we ate so quickly was because we used a lot of food and cooked a lot before.
After making the pickled chili peppers, Xu Han immediately went on to make the chopped chili peppers.
For making chopped chili peppers, it's best to use small red chili peppers, as they will make the dish spicier. Xu Han had previously saved some of the chili peppers from drying in the wasteland, specifically for making chopped chili peppers.
Wash the chili peppers thoroughly, let them dry, then remove the stems and place them in a wooden basin. Place a wooden board on top to chop the chili peppers.
After chopping the chili peppers, I also chopped some ginger and garlic, then added them together with an appropriate amount of salt and white wine. After mixing well, I put it directly into a clean, dry jar.
Xu Han made two jars of chopped chili peppers, which will be especially delicious when used to make chopped chili fish.
Xu Han spent the entire day preparing just these few types of chili peppers. At lunchtime, Lu Chuan had Hei Feng call Xu Han to the riverbank.
The main problem was that Lu Chuan couldn't leave anyone behind. What if some small animal snatched the meat? Helpless, they could only ask Hei Feng to call Xu Han.
Xu Han, however, was so engrossed in making chili peppers that she completely forgot Lu Chuan was still processing wild buffalo by the river!
After Xu Han finished processing all the chilies and tidying up the house, she left the courtyard and headed towards the river as it was getting dark.
"Have you finished making the chili peppers?" Lu Chuan asked when he saw Xu Han coming over.
"Yes! It's all done." After saying that, she bent down and helped Lu Chuan process the beef.
The two went home to rest after dark.
Upon arriving home, Xu Han went to the kitchen to prepare dinner, while Lu Chuan went to the backyard to feed the livestock.
After dinner, Xu Han took out some potatoes and started peeling them. After the potato peels were cleaned, Lu Chuan chopped them up.
I'll put the chopped potatoes away to prevent them from oxidizing. Tomorrow, when I have time, I'll wash out some potato starch for everyday cooking.
While washing and chatting, Lu Chuan suddenly said, "It's tofu season now. We should buy more next time we go down the mountain."
"Tofu! Yes! There's tofu too! No need to buy it, I know how to make it. I'll go soak some soybeans first, and we'll make tofu tomorrow." Xu Han said, and without waiting for Lu Chuan's reaction, she got up and left.
Xu Han headed straight for the cellar, but suddenly realized she hadn't brought any candles, so she called Lu Chuan for light.
Lu Chuan followed Xu Han out as she got up, knowing she was going to get beans, and very observantly went to light the candles.
The two of them came to the cellar together and took out about thirty or forty pounds of soybeans, intending to soak more of them to make soy milk.
After leaving the cellar, head to the backyard. You need to wash the beans twice first, otherwise there will be impurities and the tofu will not taste good.
Put the washed beans into a large wooden basin, fill it with water, and let it soak overnight in the kitchen.
Xu Han also soaked some rice and millet, which she would add when making soy milk to make it thicker and more fragrant.
After finishing everything, the two returned to the main room together.
Lu Chuan said, "You can even make tofu! How is my wife so amazing!"
"That's right. I don't watch short videos for nothing. I often like to cook at home. I always feel that food bought outside is not as good as what I make myself. More importantly, food bought outside is not clean. I feel more at ease eating what I make at home."
"So I often cook all sorts of things for myself, though sometimes I just buy them because it's too much trouble," Xu Han explained.
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