A small breakfast shop in the street market, supporting the family and making money

After the lunch break, the family started to get busy again.

Because his family did not raise pigs this year, Mr. Leng bought more pork in the morning. He directly bought half a pig, a pig head, and a set of pig offal.

Leng Yan thought about it and divided the pork into three portions. One portion was kept for pickling bacon, one portion was kept for chopping dumplings and stir-frying during the New Year, and the other portion was kept for making jar meat.

The preparation of jar meat is simple, it can be preserved for a long time, and the taste is delicious, so Leng Yan wanted to make some and save it for later consumption.

The pork belly with alternating fat and lean parts is used to make jar meat and cold coriander.

She first cleaned the pork belly and dried it, then cut it into large squares with a knife, put it in a bowl, added salt and evenly coated the meat with salt, and marinated it overnight.

The next day, Leng Yan hurriedly added clean water to the marinated pork to wash away the salt. Then he put the pork belly into a pot with cold water and cooked it until it was 70% to 80% cooked. He then took it out and drained the water before preparing to fry it.

Lard must be used when frying jar meat, so while waiting for the pork belly to drain the water, Leng Yan took the pork fat that he had skimmed off yesterday, washed it, cut it into pieces, and put it into the pan to refine the oil.

When the oil is almost refined, she will scoop out the oil residue with a colander, and then wait until the oil temperature in the pot reaches 60% hot, then she can put the pork belly that has just been drained into the pan for frying.

The moment the pork is put in, there will be a crackling sound like oil cooking over a raging fire. Be careful when doing this step and don't get splashed by the hot oil.

After Leng Yan quickly put the meat pieces in, she immediately covered the pot and fry them slowly over low heat. When the crackling sound in the pot gradually subsided and the moisture in the pork pieces gradually decreased, she lifted the lid and slightly turned the meat pieces in the pan.

When the pork belly is fried until golden brown, you can take it out.

Leng Yan made a large quantity and divided it into several pots. After frying all the meat pieces and taking them out, Leng Yan asked his father to bring over the clean, water-free jars that had been prepared in advance.

Afterwards, she placed the fried jar meat pieces in the jar, and then Leng Yan used a spoon to put the lard from frying the meat into the jar one spoonful at a time.

Remember that the lard must be placed higher than the pork chunks so that the lard completely covers the meat in the jar. Then put the lid on and seal it so it will be fine for about a year.

The jar meat made in this way, whether it is used to stir-fry garlic sprouts or silver sprouts, or it is first stir-fried with cabbage and tofu and then stewed, and then added with some fried meatballs, is delicious and tasty, and it is so fragrant!

It was dinner time, so Leng Yan cut two pieces of meat from the jar.

First, stir-fry in a pan until the oil comes out, then add onion, ginger, garlic and chili to sauté until fragrant, then add the raw silver sprouts, stir-fry quickly, and simply season with salt and soy sauce, and a spicy and delicious dish of stir-fried silver sprouts with jar meat is ready.

The silver sprouts fried with jar meat are simple, fragrant and go well with rice. The whole family kept giving thumbs up after eating it.

"It smells so good! This jar of meat has been fried. Not only is the skin crispy and soft, but the silver sprouts fried with it are also very delicious!"

"Yes, yes, it goes really well with rice. I ate two bowls of it with rice!"

Leng Cang rubbed his belly and kept praising: "Sister, your cooking skills are amazing. I feel like I have grown taller and fatter recently!"

"Yes, yes, Yan is a good cook. She doesn't have to do any work in winter, so she must gain weight!"

The whole family laughed and agreed, and then they all keenly discovered that, except Leng Yan, the other children in the family seemed to have grown taller.

It can be seen from the trouser legs and cuffs that these are new clothes that were clearly made not long ago, and they are now obviously smaller.

The children grew up quickly, and their mother Chen Yueshu and her sister-in-law Zhang Cuiniang were also very happy. They discussed how to alter the children's clothes, letting the younger ones wear the bigger ones, and then adding some fabric to make new ones.

At the same time, they all cast worried glances at Leng Yan.

Leng Yan, who was eating jar meat with rice, shrugged helplessly and sadly.

'I don't know. She is the most active in eating every day. She drinks a lot of milk tea and milk. She also eats chicken, duck, fish and meat every meal. She is very sad and miserable because she doesn't grow taller no matter how much she eats! ,

On that day, Leng Yan was taking his younger brother and sister, as well as other children from the village, to play dog ​​sledding and make snowmen in the village.

But they saw a young man of about sixteen or seventeen, who was dark and strong but not tall, waving at them from a distance.

Leng Yan followed and found that he did not know this person.

"Big sister, he is the big brother who came to see me that day!"

Leng Qi, who was standing next to her, came over and whispered in her ear.

"It turns out it's him!"

Leng Yan suddenly recalled the strange behavior of this family that day and couldn't help but frown.

"Lengqi, come here for a moment."

Seeing that they didn't take any action, Zhang Dazhuang shouted.

"sister."

Leng Qi heard the voice and turned his gaze to Leng Yan.

"Go and listen to what he wants from you."

Seeing this, Leng Yan replied.

"Okay, sister."

Leng Qi was her sister's follower, so she ran over happily when she heard the words.

Leng Yan watched from afar and saw Zhang Dazhuang seemed to say something, and then was about to hand something to Leng Qi, but the younger brother put his hands behind his back, shook his head, and then ran back.

"What did you say?"

When Leng Yan saw his younger brother coming back, he couldn't help but ask.

"It's still the two cakes from a few days ago."

Leng Qi took a breath and said, "Brother Dazhuang said he would give me some cakes and wanted me to go home and call my aunt out. He said he had something important to tell her.

I asked him if he had anything to say, and I told my aunt about it, but Dazhuang didn't want to. It's really strange."

Leng Qi wrinkled his face, looking confused.

He came to see his aunt again. Leng Yan's mind turned when he heard that. Alarm bells rang in his heart. What could he want from his aunt? How come two people who had never met before would come to visit each other every other day?

She looked up and saw from afar the place where Zhang Dazhuang had just stood, but there was no figure!

No matter what Zhang Dazhuang's intentions were, he certainly didn't keep it to himself.

Time passed quickly, and in the blink of an eye it was the 29th day of the twelfth lunar month.

The Leng family started to get busy early in the morning. They had cleaned the house inside and out a few days ago, and had already prepared most of the New Year's food.

What they are busy with today is steaming buns. To be more precise, Leng Yan wants to steam some soft and wine-fermented buns that are full of wine aroma.

This fermented glutinous rice steamed bun is sweet, fragrant and refreshing. If you use it to eat with braised pork, you will be really overwhelmed by the fragrance and eat it without saying a word.

Leng Yan remembered that in her previous life she had visited a tourist attraction and had a meal of steamed buns with fermented rice wine and braised pork with pickled mustard greens. It was so delicious that it was unbelievable.

Later, I couldn't stop thinking about it, so I found a tutorial on the Internet to make it.

The fermented glutinous rice is made by cold cooking. Some time ago, the soaked glutinous rice was put into a pot and steamed. Then it was served and sprinkled with some cold boiled water to cool it down. The temperature was then lowered to a temperature suitable for the fermentation of the koji.

Leng Yan crushed the koji prepared in advance and sprinkled it into a porcelain bowl containing steamed glutinous rice. Then she sprinkled the koji while stirring with a spoon to ensure that the glutinous rice and the koji were fully and evenly mixed.

Afterwards, she flattened the surface of the evenly mixed glutinous rice and dug a hole in the middle so that she could observe the fermentation process.

After doing all this, you can seal it and place it in a warm place to let it ferment quietly.

The fermented rice wine made in this way is not only fragrant, but also tastes sour and sweet, with a faint aroma of wine.

Whether you drink it directly, make it into glutinous rice wine dumpling soup, or brown sugar glutinous rice wine eggs, it is delicious and nutritious.

Therefore, Leng Yan prepared to use the freshly made fermented glutinous rice to steam some soft and fluffy steamed buns.

The preparation of fermented glutinous rice steamed buns is similar to that of ordinary steamed buns.

The difference is that fermented glutinous rice is added. Remember to crush the rice grains of the fermented glutinous rice first when kneading the dough.