A Farm Girl Traveling Through Time: Raising a Stunning Husband

Children cannot eat too much oil when they are young, so Shen Wu took the oil spoon and gently put a little oil into the pot. Because the pot was old-fashioned, the oil flowed down the edge of the pot to the bottom.

There were no smearing tools in ancient times. Shen Wu saw Gu Zhou working on the oil nearby and came up with a good idea.

She found a pair of chopsticks without water or oil and picked up a piece of lard that had not yet changed color from the oil pot next to her. She put it in the pot here and wiped the pot with the oil on the bottom of the pot.

This method is still the best. The fat itself will produce oil, which will make a sizzling sound when it touches the pan, making the whole pan extremely oily.

Seeing that it was almost done, Shen Wu quickly took a spoon and scooped a spoonful into the pot. As soon as the lard met the mixed pork and tofu, a special aroma was immediately emitted, and the scent of wild onions was particularly obvious.

One was definitely too little, so Shen Wu scooped four or five more spoonfuls into the pot, then used the bottom of the spoon to press them into the shape of small pancakes.

"What a nice smell, what is this?" The meat scraps in Gu Zhou's pot had already formed rows. The pieces of fat had long since released the rich fat inside after being boiled.

"I thought that my little brother had teeth and could eat now, so I made him a meat pie and tried it."

Gu Zhou nodded: "My younger sister was also this old when she started eating."

After a long frying process, the fat finally turns into crispy small pieces with a dark color.

Gu Zhou used a spatula to scoop out the oil residue bit by bit from the side of the pot, which made Shen Wu think of making a bamboo colander.

Shen Wu no longer paid attention to that place. He used chopsticks to turn over the meat patties in the pot one by one. Perhaps because of the low fire, the burnt surface on the bottom was not obvious.

She thought about it and added two twigs into the stove that was about to go out. Regardless of whether the child could eat the burnt meat, she had to make sure the meat was cooked first!

She arranged the meat patties neatly and scooped a small bowl of water from the large wooden barrel.

The side was also burnt, so she quickly scooped two or three spoonfuls of water into the pot, then quickly covered it with the lid and waited for a few minutes.

This method is a bit like the one for pan-fried dumplings. The purpose of adding water at the end is to make the meat patty less burnt and softer so that children can eat it.

Fortunately, she only put a little firewood at the beginning, so the fire was not that strong, otherwise I would not be able to finish it.

About three or four minutes later, Shen Wu opened the lid to check and found that the pork was obviously cooked. However, to be on the safe side, she turned the meat patty over, put two spoonfuls of water in it, and covered it with the lid to simmer.

Gu Zhou had finally scooped out all the oil residue, and he put out the fire in the stove and stuffed it into the pile of ash beside the stove.

The ashes there were originally prepared for putting out fires, but because they had accumulated too much over the days, the fire was immediately extinguished as soon as the firewood was stuffed in.

The remaining oil needs to cool down before it can be served. This time it is fried even drier than last time, with half a pot of oil.

There is still oil in the original oil tank, so if you want to put new oil in it, it will definitely not be enough.

Gu Zhou greeted and went to the main hall of his house. He remembered that there was an old oil can at home, which was used when they first moved to Lijia Village. Because his father bought a big can indiscriminately, it was troublesome to use every time. Later, after he changed to a small can, he no longer used it and just left it at home.

After Shen Wu finished one pot, she quickly scooped the rest in. There were five or six meat patties in the second pot, which she had carefully pressed and lined up at the bottom of the pot.

There wasn't much minced meat originally, but later she couldn't help adding more here and there, and it doubled in amount.

Perhaps because she added more firewood this time, the meat patties took shape very quickly. She quickly turned them over one by one and let them fry for a while. She then added three or four spoonfuls of water, covered them with a lid and slowly fry them.

Taking advantage of this free time, she quickly brushed the meat-cutting side of the chopping board and stood it up. She also rinsed the other side with water, ready to use it for kneading dough.

Shen Wu felt helpless as he placed the chopping board against the wall. His family was too poor and he could only use the front and back of the chopping board separately.

The meat patties in the pot over there were almost done, so Shen Wu turned them over, added a spoonful or two of water and continued.

In fact, the meat patties were already cooked, but this side was burnt at the beginning. She was afraid that the children would get their mouths pricked when eating them, so she put water on both sides and then simmered one side before she felt at ease.

After taking the meat patties out of the pot, Shen Wu placed them on the broken table at the side and covered them with a bowl.

She added the firewood that Gu Zhou had tempered into the pot and was going to stir-fry the pork slices with green onions.

Using the fresh oil, she added the scallions, ginger and garlic to stir-fry until fragrant, and then put the meat slices into the pan. She preferred the meat slices to be charred, so she just pressed the meat slices into the pan but did not stir-fry them. She only started to flip them when she saw the edges of the meat shrink and wrinkle.

The bottom was not flat and the heat was not evenly distributed. Half of the meat was burnt and the other half was soft. Shen Wu used the bottom of the spoon to press the meat to allow it to fully combine with the bottom of the pot.

The meat in the pot would not burn so quickly, so Shen Wu took this opportunity to take out the wild onions that he had washed along with the bamboo shoots from the backpack.

The wild onions were washed just like modern chives, and she rinsed them extremely clean with the roots.

Because the chopping board was drying, she simply pinched off the onion roots, washed them again with clean water, and placed them in the bowl of meat slices that had not been removed from the stove.

The bottom of the meat slices in the pan were nicely crispy. Shen Wu turned them over a few times so that the unfried parts were facing the bottom of the pan, then stopped and waited for the meat slices to become crispy again.

Seeing that the meat slices were all nicely roasted, she quickly broke the onion into two pieces and threw them in to flip them.

Although wild onions are thin, they are very flavorful. The onion fragrance will be brought out after just turning them once or twice.

Shen Wu stopped frying the onions until they were almost soft, picked up a piece of meat with chopsticks to taste it, and it was just right. However, it still had to be saltier to go with the noodles, so he poured two spoonfuls of soy sauce, which is the light soy sauce we eat today, into the pot.

The pot was very hot and the soy sauce was sizzling. Shen Wu quickly mixed the meat and soy sauce while it was still hot, then used a spoon to scoop it into a small bowl.

Then she scooped some hot oil from the pot next to it, threw in the green onions and garlic to make them fragrant, and then quickly put in the water spinach.

The garlic-flavored water spinach is so delicious. She didn’t expect that she could still buy water spinach even though it’s almost the end of autumn.

Because it was a vegetable pot and it heated up quickly, the vegetables became soft in a short while. Shen Wu tasted it and found it was cooked, so he quickly threw in some crushed garlic and started stirring.

After turning it over a few times, I added some salt and light soy sauce, and then took the vegetables out of the pot.

She fried two dishes at once and they were very hot. She put water in the pot and boiled it, then brought the dishes to the table in the main room one by one.

In the room, Gu Wei was lying on the bed with her younger brother, and Gu Zhou seemed to be rummaging through something. Because Shen Wu came in with light footsteps and the dishes were covered tightly, they didn't even notice Shen Wu had been there.

Back in the kitchen, the water on the chopping board had dried up a little, but Shen Wu felt it was still wet, so he wiped it with a clean cage cloth and turned the chopping board face down.

She washed her hands, took the noodles out of the bowl and put them on the table, then scooped a few spoonfuls of flour and put it on the table.

Because the weather was hot, the dough showed a tendency to rise. If Shen Wu waited a little longer, the dough would probably rise.

She was also hungry, so she quickly kneaded the dough until it was firm and smooth before stopping and starting to press the pancakes.

Rolling noodles is her old skill. It only takes about ten minutes to roll the dough into a sheet of about 0.5 cm.

Shen Wu stacked the dough sheets to almost the same width and started cutting with a knife.