Is the beginning of a catastrophe? The little farm cook is raising a family with a full warehouse.

"Hey--"

A ladle of clear water was poured into the iron pot that was burning with a strong fire, and a clear sound burst out instantly. Cheng Yuntao used a broom to scrub it back and forth to remove the dust attached to it, and scooped out the waste water.

After setting up a new stove, it is customary to steam a pot of fragrant rice. The first meal cooked on a new stove is called "Zhang Guo Fan".

Looking back, it seems that I haven't had a serious meal of rice since I came here. It's either coarse grains or porridge. Cheng Yuntao really misses the chewy taste of rice.

When cooking rice, the basic rule is to use two bowls of water for one bowl of rice.

However, the dryness or wetness of rice may vary, so the amount of water needs to be adjusted flexibly, increasing or decreasing it as appropriate.

It should be noted that rice should not be cooked over high heat throughout the process. After the water boils, it should be simmered over low heat, stopping and reheating at appropriate times. Only in this way can the rice be cooked, soft and delicious.

Otherwise, if the heat is not right, the rice will be raw on the inside and cooked on the outside, and it will either be hard and difficult to swallow, or burnt.

Good rice is fragrant when steamed, and tastes sweet, soft, elastic, smooth but not greasy when eaten. It has all kinds of wonderful tastes, all in one.

While steaming the rice, Cheng Yuntao took out the leftover chicken offal from last time from the portable farm.

With this plug-in, it is like carrying a mobile refrigerator. No matter what food is stored in it, it can be kept in the best condition, and there is no need to worry about wasting food due to spoilage.

First, carefully prepare the chicken offal. Wash the chicken heart, liver, and gizzards one by one, cut them into thin slices or strips, and then place the cut chicken offal in a bowl for later use.

The fire on the stove was burning brightly and the iron pot was hot. Cheng Yuntao scooped a piece of lard and put it into the pot. An enticing aroma rose instantly.

When the oil temperature reaches the right level, quickly pour the marinated chicken offal into the pot. When the hot oil and chicken offal meet, a fierce symphony breaks out.

Cheng Yuntao held the spatula and flipped her wrist lightly, and the chicken offal jumped and rolled in the pot, being heated evenly. The color gradually turned golden and emitted an attractive luster.

Add chopped pickled radish, chili peppers and a series of seasonings at the right time. Once the seasonings come into contact with hot oil, they will instantly release a more distinct aroma, which is intertwined with the deliciousness of the chicken offal, making it mouth-watering.

The chicken offal is stir-fried quickly over a scorching fire to preserve its crispness.

The chili peppers are fried over high heat, which makes them spicy and removes all the fishy smell; the sour radish has a blend of sour and sweet, which stimulates the appetite and is a unique experience.

The chicken offal is sour, spicy and refreshing, and the four flavors are well-blended. It shows its charm during the stir-fry. In a moment, the room is filled with fragrance and the flavor blooms, which is very appetizing.

The overall flavor of the stir-fried chicken offal is spicy. Considering that grandma is old and needs to eat light food, Cheng Yuntao also steamed an egg and fried some seasonal vegetables.

After peeling the eggs, place them in a bowl and stir them continuously with chopsticks for hundreds of times. This way, the steamed egg custard will be extremely delicate and smooth.

In comparison, eggs cooked directly will have a tough texture, but if they are slow-cooked for a long time, they will become tender and smooth.

In addition, adding tea leaves to the stew also creates a unique flavor, or adding sauce and simmering it slowly is also a good choice.

As for other cooking methods, whether fried or scrambled, eggs can adapt well and present a variety of delicious flavors.

Cheng Yuntao only poured a layer of soy sauce on the surface. The salty fragrance of the soy sauce and the light taste of the steamed egg blended together, adding a bit of color temptation to the dish.

As for stir-fried seasonal vegetables, Cheng Yuntao planned to make a dish of Wakou cabbage.

Carefully selected tender cabbages are cut into slices horizontally, blanched and neatly placed on a plate. Then, boiling hot sauce made from sesame oil, soy sauce and vinegar is poured over it two or three times, giving it a particularly crisp and refreshing taste, which is unique.

"Have you finished your shower? Come over and have dinner."

Cheng Yuntao placed the food on the table one by one, wiped the water stains on the palms of her hands on her apron, and called everyone to come for dinner.

Since the caves are all connected and the various areas are not clearly separated, it is quite inconvenient to wash. Fortunately, among the things collected from the Xu family, there is a rather large bamboo screen that can separate them and block the view.

Cheng Yuntao placed the bathtub in the corner and used a bamboo screen to cover it, barely creating a sanitary area.

She planned to cut more bamboo from the valley in the next two days, split it into thin bamboo strips, and have the whole family work together to weave more.

The cave is very large, and with these screens as separation, everyone has their own room.

"Coming! Coming!"

The brother and sister had just finished their baths, their hair still drenched in water, gleaming in the firelight. Their faces, rosy from the steam, had a healthy glow. Their muddy clothes had been replaced with clean, tidy ones, making them look fresh and clean.

The air was filled with the tempting aroma of food. The brother and sister were immediately attracted by it. Their eyes became unusually bright, flashing with desire for delicious food. Their little noses twitched slightly, trying hard to capture every detail of the aroma.

Zhou Xiufang walked over slowly and sat down at the dining table.

Cheng Yuntao picked up the porcelain bowl and filled a big bowl of white rice for everyone. After a busy day, everyone was very hungry. Without saying anything more, they picked up the chopsticks and ate the rice.

The stir-fried chicken offal is golden yellow with a hint of red, and is full of fragrance. It combines the spiciness of chili peppers, the fragrance of ginger and garlic, the refreshing taste of pickled radish, and the deliciousness of the chicken offal itself.

The chicken offal is cut into even thicknesses, the skin becomes crispy after being cooked at high temperature, and the meat inside remains delicate and juicy, with a rich and varied taste.

The addition of chili peppers adds a distinct spicy flavor, while ginger and garlic provide another aroma. The two and the flavor of the chicken offal permeate each other, forming an overall harmony.

I took a mouthful of rice and a mouthful of chicken offal, and the more I ate, the more I ate. When it became spicy, I scooped up a spoonful of steamed egg and put it into my mouth to press it down.

When you put the steamed egg in your mouth, the first thing you feel is the rich aroma of soy sauce, followed by the delicate and tender texture of the steamed egg, the two intertwined in your mouth.

The slight saltiness of the soy sauce complements the softness of the steamed egg, making it neither too salty nor monotonous.

The steamed egg itself maintains an extremely high moisture content, making it extremely tender. You can feel its delicateness and smoothness without chewing. If you are not careful, it will slide from the tip of your tongue to your throat and then be swallowed with a gulp.

As for the Wakou cabbage, it was boiled to perfection, removing the rawness while retaining the crispness of the vegetable itself. Placed on the plate, the cabbage slices looked like emerald green crystals, neat and attractive.

When the boiling hot sauce made from sesame oil, soy sauce and vinegar is poured over the cabbage two or three times, the aroma and heat of the sauce fully penetrate into each piece of cabbage, making the originally fresh cabbage taste more layered.

Sesame oil brings a rich aroma, soy sauce imparts a deep salty and fresh taste, and the addition of vinegar cleverly enhances the freshness of the whole dish. The three ingredients blend perfectly without competing with each other's flavors, and together create a unique flavor.

After the meal, I felt very satisfied and refreshed.