Siheyuan starts from a better life

Chapter 173, Chinese New Year 2

Author: Flying Wooden Fish

Chapter 173, Chinese New Year 2

It’s snowing, it’s snowing, oh oh!”

When something happens, children are always the first to know.

The last snow has not yet melted, and another one has come. The winter in this era is really cold. Ten degrees below zero is just an appetizer, and it can easily reach minus 20 or 30 degrees.

However, Jiang Yan and his family have installed heating in their home, and the temperature inside the house is a full 20 degrees. They are all wearing single clothes in the house.

The snow was as heavy as goose feathers, and soon the sky and the earth turned into white. The auspicious snow heralds a good year. The snow started to fall at five or six o'clock, and it was almost dark.

The New Year's Eve dinner tonight was quite sumptuous, so sumptuous that even Xu Damao didn't want to go home.

The first four cold dishes are braised beef, shredded red oil ears, braised pork head, and fried peanuts.

After the cold dishes are served, there are ten hot dishes, which means perfect, fried hairtail, braised carp, nine-turn large intestine, bad three whites, Dongpo elbow, hot and sour potato shreds, stir-fried cabbage, steamed chicken with straw mushrooms, scallion oil

Sea cucumber, the finale tonight is Buddha Jumping Over the Wall.

Buddha Jumps Over the Wall is a representative work of Fujian cuisine that is well-known at home and abroad. It is known as the "number one dish" in Fujian cuisine and is also an excellent state banquet dish. It was created by Fuzhou chef Zheng Chunfa more than a hundred years ago and was inspired by the Shaoxing altar simmering dishes.

Nearly 30 types, which took more than 10 days.

This dish not only has the common meaty aroma of dozens of raw materials, but also maintains its own characteristics. It is rich in fragrance, tender and delicious, meaty but not greasy. However, during the simmering process, there is almost no aroma coming out. Instead, it becomes boiling as it simmers.

When you put it on the altar, you only need to slightly lift the lotus leaves, and the intoxicating aroma of wine will hit your face. Such refined ingredients make this dish rich in soup, fresh, mellow, salty and sweet, and meaty.

It is not greasy, and the fragrance lingers on your lips and teeth after eating. It is full of flavor and wonderful. It can indeed be called the best representative of Chinese stews.

This dish was originally a representative dish of Fujian cuisine and was learned by Tan family. After his own improvement, it became one of the top ten representative dishes of Tan family cuisine.

The Buddha Jumping Over the Wall that He Yuzhu made tonight is a simple version of Buddha Jumping Over the Wall. Even if Jiang Yan had the space, more than thirty kinds of ingredients would be enough to put together the main dozen or so ingredients.

The meal tonight will be considered a luxury even in future generations.

The staple food for Chinese New Year in the north is of course dumplings. Jiang Yan and his family have prepared three kinds of fillings for their dumplings: vegetarian three delicacies, pork and fennel, and beef and green onions.

To say who was most shocked by these dishes tonight, it was undoubtedly Qin Huairu who had just come from the countryside.

Why did Qin Huairu come to He Yuzhu in such a hurry? It was because the countryside was so miserable that she didn't want to stay there all day.

Otherwise, Jia Dongxu would not have married Qin Huairu so easily in the original work.

At that time, land reform was carried out in the countryside, and every household was assigned houses and fields. People's government, brigades, and production teams were established. Farmers truly became the owners of the land. Their forms of labor were plowing, harrowing, and hoeing.

, the dustpan is mainly carried on the shoulders of others. Even though we have homeowners and land, we still live a life without enough food and clothing. The countryside is still very miserable.

This era is the era of planned economy. Administrative management is based on regions, counties, people's communes, dynasties, and production teams. Land regulations are collectively managed by the production team. Daily labor must be uniformly arranged by the production team. One centimeter per day, one working day, male

The upper work point is 10 points, and the female's work point is about 6 points. In the season, the calculation is unified and the grain is distributed.

At that time, all the supplies that people used were planned purchases. There were cloth stamps to buy cloth, and food stamps to buy grain. For example, oil, bicycles, and other supplies were all planned supplies.

People's old work is: in the morning, morning, and afternoon, when the members of the production team hear the bell, the male and female team members will gather at designated points in the team and follow the unified arrangements of the production team leader.

Those who pull dung, those who plow, those who sow seeds, those who pound soil into knots, those who spread fertilizers, those who apply pesticides, those who accumulate manure, those who mow hay for livestock, those who raise dung, those who plow the ground, those who shake columbians

, those who lead animals, those who fall on the ground, those who water the ground, those who cut grass, those who set mills, those who drive carts, etc., there are all kinds of people doing everything.

At that time, farmyard manure was used in the fields, and things like chemical fertilizers had not yet been promoted on a large scale. At that time, the level of agricultural production in rural areas was relatively low. Under normal circumstances, the amount of grain produced per mu was about 400 to 500 kilograms. Per mu

About 30 kilograms of seeds are left on the ground, and about 100 to 150 kilograms of public grain is delivered to the country per acre of land.

After handing over the grain, the grain allocated to the farmers was limited. Grain was a very precious thing. What we ate at that time were mainly sweet potatoes and wild vegetables, boiled sweet potatoes, sweet potato noodles, sweet potato powder, etc. They were all sweet potatoes, and they were eaten in various ways.

Sweet potatoes eat stomach acid, and most of them suffer from stomach problems. When they see sweet potatoes, they vomit acid water. I really can’t find a quick way to get out a small amount of food to eat with it. I also go to the mountains to dig wild vegetables, and I can’t buy much in a year.

The secondary dishes were all dug up in the mountains. Even so, it was enough to make a full meal.

Those who can go to the city to eat royal food are very enviable in the village, and people also go to great lengths to stay in the city.

To put it bluntly, as long as Qin Huairu can remember, he has never dared to eat the stick noodles at home.

Qin Huairu, who had just come from the countryside, had never seen such a battle before, and her mouth watered when she saw the delicious food on the table.

In the past, when celebrating the New Year in the village, there were not necessarily a few pieces of meat in a meat dish. The meat was divided according to the head, and there were countless white flour dumplings. Qin Huairu usually ate a few Erhe flour dumplings during the New Year.

Unlike now, I have made hundreds of dumplings this afternoon. It seems that eating from the first to the fifteenth is not a problem.

It's freezing cold now, and there is a natural icehouse outside. He Yuzhu and the others specially packed a few boxes and put them outside. They put the chicken, duck, fish, etc., including the wrapped dumplings that had frozen hard.

, just take it directly to the house when eating.

Qin Huairu felt like she was in heaven since she came to He Yuzhu's place a few days ago. Although He Yuzhu looks a little older, he is still a man who loves his wife.

Not only can you eat enough here every day, but the food is also very good, and almost every meal has meat.

Qin Huairu also discovered that He Yuzhu and the others rarely ate stick noodles, and usually ate steamed buns made from Erhe noodles.

The white noodles account for almost the majority of this Erhemian steamed bun, so any bit of stick noodles you put in it would probably be a cover-up.

But the strangest thing is that their corn noodle is called corn flour. Qin Huairu also asked He Yuzhu, and He Yuzhu told him that their corn noodle is just ground corn kernels.

The day after I arrived, he took me to a department store to buy several sets of clothes. I was really dazzled by the things in the department store. If He Yuzhu hadn't pulled me, I wouldn't have known which one to buy.

foot.

As soon as I came back today, I handed over this month's salary to myself. Good guy, this is a full 27.5 yuan. I heard that Zhu Zhu said that this is still the salary of a tenth-level cook. Next year, he will take the assessment. After passing the assessment, his salary will be upgraded.

It will still grow.

Qin Huairu counted the money several times before carefully hiding it.

I have never seen so much money in my whole life. I work hard in the countryside and my family can get more than ten yuan a year, which is a good year.

Now that she saw the food on this table, Qin Huairu felt for the first time that her choice was correct, and her eyes on He Yuzhu became much softer.

(End of chapter)