First, take out the beef that was soaked in bloody water yesterday, rinse it clean, and hang it in the yard to dry.
Then Xu Han went to prepare the necessary seasonings. She added salt, spices, and Sichuan peppercorns to the pot and stir-fried for ten minutes. She then took it out to cool and set it aside.
After draining the beef, rub salt evenly on it, then massage it to help the meat absorb the salt better.
I also took out some chicken, duck, fish, and rabbit to marinate together, so we can smoke them together later.
I also marinated some of the previously prepared cow heads and hooves, but I don't know if they'll taste good. I didn't marinate much of any of the meat.
Because Xu Han had never made it herself in her previous life, she had only watched videos of others making it. If it tasted good, she would make more when she had time. Her main concern was that it might not taste good and would go to waste.
After finishing, the two had lunch. After lunch, Lu Chuan continued digging the reservoir. Recently, Lu Chuan's daily task has been to dig and dig and dig.
Xu Han took her machete and went out. She needed cypress branches for smoking meat, and there were some near her home, so she went to chop them herself.
After arriving at the destination, I cut some cypress branches that I could hook, bundled them up, and put them directly into my spatial storage.
I don't know if this is enough. If it isn't, I'll ask Lu Chuan to help me cut some back. Anyway, the cured meat still needs to marinate for a week! There's no rush.
Before it got dark, Xu Han started making sausages again.
Take out the beef and a small amount of butter from the space, clean them, and then slice them thinly. Marinate the sliced beef, then take out the sheep intestines, clean them, and use them to stuff sausages.
Because I made a lot, just cleaning the beef took a long time. It seems I can't cut it well today, so I'll put it away and continue cutting it tomorrow.
Before she knew it, it was dinner time again. Xu Han made a boiled beef dish with the sliced beef, which was especially delicious when served hot with white rice.
The next day, Xu Han continued making sausages. After cutting the meat, she started marinating it with her secret seasoning. After marinating the meat for a while, she could stuff it into sausages.
Lacking any tools, Xu Han used beverage bottles from her spatial dimension, cutting off the bottoms and stuffing meat into the tops.
When stuffing the meat in, if it doesn't go in, use a stick to poke it in. If you're not skilled at it, you might even tear the sausage casing.
They changed to a new casing and continued. By the time all the casings were filled, it was already afternoon.
After stuffing the sausages, prick any air bubbles with a needle, then tie them into small sections with cotton thread for easy handling when eating.
After tying them all up, wash them with hot water, hang them under the eaves to dry, and they're ready to eat once they're dry.
You can also smoke it with cypress branches before eating; the taste is different. I'll try that when I smoke meat next time.
Tomorrow is Laba Festival. After dinner, Xu Han soaked some beans, wanting to cook some Laba porridge.
Soak red beans, soybeans, mung beans, rice, millet, glutinous rice, peas, wheat kernels, etc. overnight so you can start cooking porridge tomorrow.
The next morning, when she got up, Xu Han went to the kitchen first to cook the porridge.
In addition to the beans that she had soaked in advance yesterday, Xu Han also added some red dates, raisins, pine nuts, walnuts and other nuts to the porridge, making it a deluxe version of Laba porridge.
Bring a big pot of water to a boil over high heat, then reduce to a simmer and cook slowly. It will be ready to eat in a little while.
As the saying goes, once the Laba Festival is over, the New Year is just around the corner, but there's no festive atmosphere yet! Now, after hanging the sausages on ropes to dry, the feeling of preparing for the New Year instantly comes.
Besides making Laba porridge, you can also soak some Laba garlic on Laba Festival. It's perfect for cutting through the greasiness of eating too much meat and fish during the Chinese New Year.
Xu Han took out some garlic from her spatial storage and started peeling it in the courtyard so she could make some Laba garlic to eat later.
When Lu Chuan came over from the backyard, he saw Xu Han peeling garlic!
He asked, "You've peeled so much garlic, what delicious food are you making today?"
"Isn't today Laba Festival? I was thinking of making some Laba garlic to eat!"
"Sure! The Laba garlic is sweet and sour, it tastes great! My wife is so thoughtful, I had completely forgotten about it."
"By the way, Lu Chuan, it's almost Chinese New Year, do we need to go into the city? Do we need to prepare New Year's goods?"
"We already have chicken, duck, fish, meat, and vegetables at home, so we don't need to prepare those. But we can buy some couplets or snacks. Even though it's just the two of us celebrating the New Year, we should still prepare some things we need!"
“Alright, let’s go then! We’ll also take the New Year’s gifts for Uncle Zhang and Uncle Li in advance,” Xu Han said.
"Why don't we go over after breakfast? The weather looks bad; it might snow. If it snows heavily, we won't be able to get out."
I won't be back tonight. I'll go to Xujia Village tomorrow to pick up the medicine I ordered, and then I'll come home in the afternoon.
Xu Han looked up at the sky and saw that it was indeed not good. It looked like it was going to snow heavily. It had snowed a while ago, but it was just sleet or light snow and there was no thick snow accumulation. The roads were not particularly difficult to walk on.
But if it snows heavily, going down the mountain will be dangerous; you might not be able to get back up. It's best to go now before it snows!
So Xu Han said, "Okay, the porridge will be ready soon. I'll go over before I finish my breakfast."
Because we soaked the beans yesterday, we needed to get up early to cook porridge, and today is also Laba Festival, so we both got up quite early.
Lu Chuan helped peel the garlic, and after peeling, it could be soaked right away. It was very simple and didn't delay anything.
Xu Han then washed the garlic cloves, cut off the roots, and added an appropriate amount of salt and sugar to marinate them.
By this time, the Laba porridge was ready. Xu Han served a bowl to everyone, along with steamed buns and eggs, and breakfast was complete.
Xu Han took a sip of Laba porridge and said, "Look, try it, it's delicious. The beans are mushy, sandy and sticky, and especially sweet. The nuts inside are also super tasty."
Lu Chuan took a sip and said, "It's quite delicious, much better than plain rice porridge."
After the two quickly finished breakfast, Lu Chuan was in charge of washing the dishes and feeding the livestock, while Xu Han continued to pickle Laba garlic.
Pour the pickled garlic into the jar and press it down firmly. Then pour in some rice vinegar. If there isn't enough vinegar, Xu Han will pour it all in and add more when the system refreshes tomorrow.
After pickling the garlic for Laba Festival, take it to the warehouse and place it in a cool, ventilated place. It will turn green after a few days.
After Xu Han finished pickling the Laba garlic, Lu Chuan had also taken care of things at home.
The two locked the courtyard gate and headed towards the county town.
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