Traveling through the famine, I stockpiled supplies like crazy

Xu Han also took out some fruits such as strawberries and grapes, and would make some candied haws with other flavors later.

But Xu Han’s favorite is hawthorn, which tastes sour and sweet and is especially delicious.

After all the vegetables are skewered, start preparing to boil the sugar. Add appropriate amount of sugar and water into the pot, light the fire and start boiling.

After the sugar changes color, turn off the heat immediately when it can be quickly formed in cold water and is no longer sticky to your teeth.

In order to stop the fire in time, Xu Han used a small stove and a small iron pot to boil the sugar.

When it reaches a certain temperature, just take the pot off the stove.

After the sugar is boiled, put the hawthorns in and roll them around, then quickly drop them on the oil paper that has been laid out in advance, and the candied haws are ready.

After finishing everything, Xu Han took out a bunch and tasted it. It was delicious. The sugar was particularly crispy and the hawthorn was sour. The sour and sweet taste was especially good when you took a bite.

In winter, candied haws and sugar-fried chestnuts are a perfect match.

How can I not make sugar-fried chestnuts? The chestnuts I ate before were all baked in the oven, so let’s try a different method today!

Wash the chestnuts and cut a hole in them with a knife.

Then add a small amount of cooking oil into the pot, add water and sugar and start to boil. After it changes color and large bubbles appear, start adding water into the pot.

Then pour the chestnuts in, the water should cover the chestnuts, and then you can start cooking. When there is no water left, start stir-frying so that each chestnut is coated with syrup.

Be sure to keep an eye on it while cooking, otherwise it will easily run out of water and become mushy and inedible.

After it was done, Xu Han tasted it and found that the skin was easy to peel off and it was sweet and sticky and delicious.

Xu Han was eating! Lu Chuan also came in. "You're back. I just made some sugar-fried chestnuts. Come and try them."

Lu Chuan picked up a chestnut, tasted it and said, "This is also delicious, similar to the one I roasted last time, but this one is sweeter."

"Yeah! I also think this one tastes better. The last time I made it, it was only sweet on the surface. I cooked this one with sugar water, so it's sweet inside too."

Xu Han put all the food she prepared today into the space. Not only during the New Year, but she could also take it out and eat it whenever she wanted to in the future.

In the evening, both of them had some snacks. They were not very hungry, so Xu Han cooked a pot of porridge and had a simple meal with eggs, garlic and white flour buns.

In the blink of an eye, it is already the 27th day of the lunar year. Today Xu Han plans to fry something, but the oil in the space is not enough. Fortunately, Lu Chuan bought some soybean oil before, so let's just use soybean oil to fry it!

There are a lot of things to fry, and Xu Han wants to fry them all at once. Otherwise, if they are fried separately each time, they will be greasy every time.

I have to wash a lot of pots, pans, and utensils. It’s tiring just thinking about it. It’s better to do it all at once!

Lu Chuan didn't go digging today, but stayed at home to help Xu Han prepare fried New Year's goods.

First arrange Lu Chuan to chop the stuffing and use it for frying the lotus root later.

Xu Han was preparing the dough for frying meatballs. In modern times, Xu Han's mother would fry some radish meatballs every winter, and it was even more indispensable during the Chinese New Year.

Use a tool to grate the carrot into shreds, then squeeze out the moisture from the carrot, add onions and start chopping the meatball filling.

After chopping the stuffing, start kneading the dough for the meatballs. The dough must be very soft, just a little thicker than paste.

After making peace, Xu Han went to prepare the crispy lamb and chicken, and of course fried fish was also essential.

Xu Han prepared some small fish, large pieces of fish, and whole fish, a little of each.

I don’t know when I’ll fry something next time, so I’ll prepare more at once while I have time today so I can eat it whenever I want.

This is enough to prepare for today, if there are more, we won’t be able to fry them all.

After everything was prepared, Lu Chuan started to light the fire, while Xu Han took the time to prepare the lotus roots.

Wash the lotus root, do not cut the two pieces of lotus root, then add the meat filling and sandwich them together.

After finishing everything, prepare a batter for frying lotus roots later. Put the lotus roots into the batter and wrap them up so that they will not fall apart.

Add some flour and starch into a bowl, add a few eggs and cooking oil, add a small amount of water and stir evenly until it becomes a yogurt-like state.

After everything was ready, Lu Chuan's oil pan was heated up, and Xu Han started to prepare the fried meatballs.

I squeezed a round meatball and put it in, then tested the oil temperature first. When it felt like it was about right, I started putting the meatballs in.

When frying the meatballs, put a basin of cold water next to them. When your hands become sticky, just dip them in the basin. After the meatballs were fried, Lu Chuan tasted one first.

"How is it? Is it delicious?" Xu Han asked while scooping the meatballs out of the pot.

"I think the taste is just right, you try it." After saying that, he stuffed a cooled meatball into Xu Han's mouth.

"Hmm! The taste is just right, so there's no need to season it." Xu Han said as she took the meatballs out of the pot and placed them in a basin to drain the oil on the side.

After a while, put it in a bowl lined with baking paper while it is still hot. Then put it in the space. The meatballs are still delicious when they are freshly fried. After they cool down, they are not as delicious as when they are hot.

Then I started frying another pot of meatballs. By lunch time, the meatballs were finally finished. Actually, there weren’t many of them, mainly because it took a lot of time to prepare the food.

But the oil in the pot was still hot! Xu Han took out the cooked dumplings from the space, and the two took turns eating while frying hemp leaves.

Put the fried hemp leaves in a padded basin, let them cool down, put them in a backpack and put them directly into the space.

Then I fried lotus root, chicken, fish and other meats. I was busy until about seven o'clock in the evening when I finished frying everything.

Although there weren’t many ingredients, it took quite a while to fry them all in one pot.

After frying food all day, Xu Han didn’t eat anything at night. The food was too greasy and she couldn’t eat anything, but she didn’t feel hungry either.

When asked what Lu Chuan wanted to eat in the evening, he said he was not hungry yet, so he didn't eat for the time being. Finally, Xu Han took out the hawthorn water that she had made two days ago, and they each drank a cup, then went to take a shower again.

I've been in the kitchen all day, frying things all the time, so I definitely can't not wash them. They've all been marinated.

After taking a shower, the two sat on the kang bed. While wiping their hair, Lu Chuan said

"I don't know what the situation is like down there. It snowed a lot! The snow hasn't melted yet in the mountains. Will the situation of the people down there be even worse?"

"We live deep in the mountains, and it's difficult to go down and take a look. Now the snow has slowly melted, and it's even harder to walk. There's water and mud everywhere." Xu Han also said.

"Looking at the weather, there shouldn't be any rain or snow in the near future. We can go to the city to watch the Lantern Festival on the 13th, and it should be possible to go down the mountain without delay."

"Well! If it doesn't rain, there are still more than ten days left! The road will definitely be passable." Xu Han also said.

The two chatted for a while, and then went to rest after their hair was dried.