I fell through the tunnel and brought my family to live a good life

The Chinese New Year is coming to an end. After the Lantern Festival, it is time to get busy in the new year. This Lantern Festival, Xu Congyi plans to buy some glutinous rice balls from the space and cook them. Although she is a native northerner, she is not particularly fond of traditional Lantern Festival. She prefers the kind of glutinous rice balls with clear and bright soup and delicate and smooth taste.

She planned to save the glutinous rice balls for the evening, and eat something else for lunch. Since the grandparents of the Shen family left, the Xu family changed their meals to two meals a day. It gets dark early, and the two brothers don’t have to go to school. In addition to the daily cleaning of the rabbit house and the fixed afternoon firewood chopping, there is no other labor for the time being, which does not consume much physical energy. In addition, everyone relaxed during the New Year, and Xu Congyi took the initiative to do the laundry. She made full use of the fully automatic washing machine in the space, and the washed clothes were hung in the yard. The laundry detergent Xu Congyi used was her favorite scent, exuding a fresh breath. On such days, everyone can sleep until they wake up naturally every day, and the dietary arrangement for two meals is just right.

In the past few days, Xu Congyi has not worried about cooking at home. Her grandmother and mother both feel sorry for her and don't let her go into the kitchen. But today is the Lantern Festival, and she decided to cook by herself. For Xu Congyi, who loves cooking, the kitchen is her stage, and her family is her most loyal audience. Whenever she sees her family sitting around the dining table, praising the dishes she carefully prepared and eating with relish, she will feel a great sense of satisfaction and accomplishment.

When watching a TV series the day before, the hero and heroine in the play were sitting in a quaint little restaurant with a plate of steaming boiled pork slices in front of them. The meat slices in the picture were bright in color, the soup base was bright red, and the hot air seemed to be filled with an alluring aroma. This scene instantly aroused Xu Congyi's appetite, and she immediately decided that this delicious boiled pork slices must be on the table for lunch tomorrow. She thought, since she was going to eat boiled pork slices, she had to have two good dishes to go with the rice. So, she decided to make two more home-cooked dishes: one was a home-cooked stewed rabbit, in which the rabbit meat was stewed until it was crispy and tasty, and the soup was rich; the other was stir-fried shredded potatoes, which was refreshing and delicious, forming a perfect taste match with the stewed rabbit and boiled pork slices. Finally, have a cold dish, which is both appetizing and relieving greasiness.

Eat two meals a day, so the first meal should be eaten at around ten o'clock. In order to prepare tomorrow's dishes, Xu Congyi started busy preparations the night before. She first rinsed the pork tenderloin of her own native pork with clean water, carefully cut off the fascia of the tenderloin, and cut the meat into thin slices about two millimeters thick, trying to cut each slice evenly, so that the cooked meat will taste better. Add appropriate amount of salt, cooking wine, soy sauce and a little starch, stir well and marinate, to ensure that the meat slices are tender and smooth. Xu Congyi put the marinated meat slices into the refrigerator in the space and marinate slowly.

The day before yesterday, Xu Congyi asked Xu the hunter to pick a fat rabbit. The rabbit was cleaned up, the internal organs and excess fat were removed, and it was cut into even-sized pieces. The processed rabbit pieces were soaked in cold water with cooking wine to remove the blood and fishy smell. The remaining shredded potatoes and salad can be made tomorrow.

The next morning, the sun was shining brightly in the Xu family's yard, and Xu Congyi was busy preparing lunch. Home-cooked rabbit meat is the highlight of the day. It must be stewed until it is tender and tasty, and the soup is rich, so the rabbit meat should be stewed first. She bought a casserole from the space, washed it and placed it on the stove. As the fire was lit, the stew pot gradually heated up. Xu Congyi first added enough water to the pot, and then slowly put the rabbit meat pieces into the pot. As soon as the rabbit meat came into contact with the hot water, white foam immediately appeared, which was a sign that the blood in the rabbit meat was boiled out. She quickly skimmed off the foam with a spoon to keep the soup clear. Then, Xu Congyi put the chopped scallions, ginger slices, garlic cloves and a few dried chilies into the pot, added appropriate amounts of white wine, light soy sauce and dark soy sauce, and stirred gently to allow the seasoning to fully blend into the soup.

At this time, the fire was burning, the soup in the pot began to boil, and the rabbit meat rolled in it, gradually emitting an attractive aroma. Xu Congyi covered the pot, turned the fire to medium-low, and let the rabbit meat slowly stew in the pot.

As time went by, the soup in the pot gradually became thicker, and the rabbit meat was slowly soaked in this thick soup. From the outside to the inside, every fiber of the meat gradually became soft and tender, as if it was undergoing a delicious transformation. Xu Congyi opened the lid of the pot from time to time and gently stirred the rabbit meat in the pot with a spoon to ensure that they were heated evenly and would not stick to the pot.

After about half an hour, Xu Congyi felt that the rabbit meat was almost done. She picked up a piece of rabbit meat with chopsticks and poked it through, then put some carrots and potatoes in. She originally planned to put all potatoes in, but then she remembered that she had to stir-fry shredded potatoes, so she took out two potatoes and put carrots in. She turned down the heat and let the rabbit meat continue to simmer in the pot for a while to fully absorb the deliciousness of the soup.

The second one is to make salad, which can be mixed in advance to make it tasty. Xu Congyi prepared cucumbers, Gongcai and black fungus. There were no greenhouses in this era, and the juicy cucumbers were loved by the whole family. It was the first time for her to take out Gongcai. After washing up in the morning, she soaked it with black fungus. There was no need to cut the black fungus. She broke it into pieces with her hands, and cut the cucumber into strips slightly wider than Gongcai. She hesitated for a moment and took out some coriander from the space.

She hadn't eaten it for a long time and she really missed it, but she didn't know whether her family could accept coriander. She had heard before that whether one likes to eat coriander is determined by genes. She didn't know whether it was true or not, but even in modern times, there are indeed many people who don't like coriander. So in order to prevent her family from not being able to accept the cold dishes with coriander, she cut a small bowl and let everyone taste it when eating. Those who like it can put it in their own bowl, and those who don't like it will not be unable to eat it because of the taste of coriander in the cold dishes.

Xu Congyi blanched the black fungus and Gongcai, put them in a large bowl and began to season them. Chopped green onions and garlic were essential, and then some chicken essence, salt, soy sauce, vinegar and a small spoonful of sugar were added. These seasonings will give the salad a moderate sweet and sour taste. Finally, she added a small spoonful of chili oil and pepper oil to increase the spicy taste, and stirred it evenly with chopsticks. During the process, she also tasted the taste from time to time to ensure that the taste of the salad met her requirements.

At the same time, the kitchen was filled with the aroma of rabbit meat, making people salivate. When the boiled pork slices were ready, they could be served. Xu Congyi's stomach growled at the smell, so she quickened her pace to start making the next dish.