Rich Peasant Girl: The General's Wife Has Space

After Xiao Wan finished explaining the matters concerning the workshop, she discussed the purchase of land with Old Man Xiao.

She wanted to buy either medium or high-quality land, preferably connected. Nowadays, high-quality land costs seven taels of silver per mu, medium-quality land costs five taels of silver, and low-quality land only costs three taels. She wanted to buy as much as possible, and the extra land could be used to grow food for her own consumption.

After hearing this, Old Man Xiao also agreed. After all, he was a farmer who had been farming for half his life and instinctively had a deep affection for the land.

Although the Xiao family now runs a workshop, in the heart of Old Man Xiao, he still loves the land.

Even though I don’t need to go to the fields to work now, the land will always be the most important root in my heart.

Old Man Xiao was so happy at the thought of buying land that he said he would go to the headman's house to ask about it tomorrow.

It was getting late, it was already the afternoon, between four and five o'clock. Xiao Wan hurried back home and prepared to cook some Kung Fu dishes to celebrate. Liu put down her needlework and came over to help.

Braised pork is a must, and this time it is made extra carefully. It is fried first, then spread with honey and marinated, and then steamed for a while, and it is cooked to the perfect temperature.

Taking care of Fu and Xiao Zhener's health, Xiao Wan put another pot of black chicken soup on the stove, added astragalus, codonopsis and red dates, put it on the small stove, and simmered it over low heat.

The next step was to process the two fish. Liu's knife skills were also good. Xiao Wan asked her mother to pick the fish and set aside, and also cut off the fish heads and set aside, preparing to make two dishes from one fish.

Wash the fish fillets prepared by Liu, wipe them dry, put them into a large bowl, add a spoonful of white wine, a little salt, a spoonful of potato starch, some oil, an egg white and some pepper powder, mix well and marinate for later use.

Then process the fish heads. Two big fish heads, one for fish head and tofu stew, and the other for chopped pepper fish head.

The dishes Xiao Wan prepared were quite filling, and she planned to send some to her grandparents after they were ready.

Although he was a little disappointed with the two old people, he didn't do anything particularly excessive after all. He also had to take care of Old Man Xiao's feelings. After all, they were his own parents, and he couldn't just ignore them.

Xiao Wan went to Aunt Wang's house and bought a piece of tender tofu and prepared ginger, garlic and chives.

Clean the fish head, remove the black film inside, add salt, ginger and a spoonful of white wine and marinate for a while.

Then prepare the ingredients such as onion, ginger, garlic, etc., slice them as needed, and chop them as needed. Wash the bean sprouts and vegetables for the boiled fish and set them aside.

Cooking so many dishes at the same time requires many pots and stoves, so when building the new house, Xiao Wan deliberately built the kitchen extra large and made several stoves.

At the same time, he asked the bricklayer to build him a few small stoves so that he wouldn't have to occupy a large stove whether he was warming porridge or making soup.

Xiao Wan was very proud of her wise decision.

Xiao Wan asked her mother to help her cut a piece of pork belly and chop it into pieces to make four-happiness meatballs.

I blanched the ribs and planned to make braised ribs. When I bought them, the butcher was puzzled. Why did I buy ribs with so little meat when I had so much pork belly? This girl doesn't know how to live.

Most people here eat fatty meat, and only people from less well-off families would buy ribs to satisfy their hunger.

Xiao Wan loves spare ribs the most. They taste so delicious.

Liu also made a piece of dough and prepared to make the dumplings that Xiao Wan had taught her last time. The dumplings had thin skin and big fillings and tasted very good.

Everything was ready. Xiao Wan looked at the time. Old Man Xiao and Xiao Zhengping went to call the Zhao family to dinner, and Xiao Wan also prepared to cook.

Heat oil in a pan and sauté scallions, ginger and peppercorns until fragrant. Add chili peppers, star anise, cinnamon and broad bean paste to the red oil. Pour in a little water, two spoons of soy sauce, a spoon of oil from fried peppercorns, half a spoon of sugar, a pinch of salt and pepper. Bring to a boil over high heat and then cook for a while.

The pepper was also found in the place where cumin was found last time she went to town. Xiao Wan bought it all without hesitation, making the shop owner think that he had lost money on something good.

Put the washed bean sprouts and green vegetables in and blanch them, then remove them and put them at the bottom of a bowl for later use. Then slide the fish fillets in and cook until they float, then remove them and put them into the large bowl that Xiao Wan had just bought for cooking.

Then put minced garlic, dried chili peppers, Sichuan peppercorns and coriander on top, heat the oil and pour it on top, and it will immediately be filled with aroma, spicy and fresh flavor.

Drinking a little wine and eating some fish fillets, I feel like a carefree little god.

Next, make the fish head and tofu stew. In Xiao Wan’s hometown in her previous life, there was a place that specialized in making fish heads, which was particularly famous. Xiao Wan also loved to drink the fresh and tender fish head soup. This dish was relatively simple, so Xiao Wan was very good at making it.

First, cut the tofu into small pieces and blanch it in water for two minutes to remove the bean smell. I have to say that the tofu made by Aunt Wang is really good.

Heat oil in a pan, put the fish head in and fry on both sides until golden brown, add a spoonful of white wine, ginger and garlic slices. Here comes the key point, be sure to add hot water to cover the fish head and bring to a boil over high heat.

Cook for a while until the fish soup turns milky white, then add the tofu and cook for a while. Add some pepper and salt to taste, then put the pot on a small stove and simmer over low heat.