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

Cheng Yuntao's pickled fish dish overturned Zhou Xiufang's previous impression of pickled cabbage.

In the past, she thought that a good dish must have good ingredients, but she never thought that the sauerkraut that she was tired of eating could be so delicious.

Seeing that grandma liked it, Cheng Yuntao hurriedly scooped some sauerkraut and fish slices and filled the empty bowl.

"Grandma, this fish fillet has some small bones, you have to be careful when eating it."

Zhou Xiufang's wandering thoughts were pulled back to reality. Looking at the white fish fillets in front of her, she felt deeply moved.

"Yuntao, your cooking skills are so good now. Have you ever thought about going down the mountain and setting up a stall or shop in a bustling place in the future so that more people can taste your cooking skills?"

"You guys are all still little kids. I bet you long for the outside world and like new and interesting things. It would be a shame to waste your time trapped in this cave."

"Unlike me, who is over fifty years old and has already experienced many things that should have happened, I am able to get used to such a monotonous and repetitive life."

"If you care about me, don't worry. No matter what you do, grandma will support you. As long as the family stays together, whether it's going up the mountain or down the mountain, it's no problem."

Cheng Yuntao's eyes lit up. She didn't expect that her grandmother had the same idea as her.

When discussing this matter with Shen Shulan previously, the two of them talked alone. Cheng Yuntao felt that the matter had not been settled yet and there was no need to inform the family so early.

If something goes wrong along the way and it fails to happen smoothly, it will only cause everyone more trouble and ruin the surprise.

It would be safer to wait for a while and discuss it after everything is arranged.

I didn't expect that the grandfather and grandson would be so in tune with each other and think the same thing, Cheng Yuntao said in surprise.

"As expected of my most loving and kind grandma, we have such a good understanding!"

"I've thought about this before, but there are still a lot of troubles that haven't been resolved, so I can't rush it."

"We faked our own deaths in the fire and escaped before. I'm afraid we've become complete illegal immigrants now. It won't be easy to go down the mountain and into the city."

"Fortunately, God gave me a push and let me meet Shen Shulan. I have asked her for help. I asked her to help us arrange a proper identity so that it will be convenient for us to go to the city to do business."

Zhou Xiufang looked surprised. She didn't expect that her granddaughter had already put these things on the agenda.

"I didn't expect you, Yuntao, to be so thoughtful. Grandma underestimated you."

"Since you have already made arrangements, grandma won't worry about these things anymore. I will listen to you when the time comes."

"Don't look at my age. If you set up a stall, I can help you with a lot of work."

Cheng Yuntao naturally understood her grandmother's care and support for her. With a faint smile on her lips, she gently hugged her grandmother's neck from behind and snuggled up to her left shoulder.

The unburned firewood in the stove was still emitting sporadic flames. Xiaozhu and Xiaoli came closer and laughed, and the family gathered together happily.

Cheng Yuntao feels that there is no better time than now, a safe and warm home, three delicious meals a day, and a united and friendly family.

"So happy! I'm going to have a big bowl of rice tonight!"

"I want two bowls!"

“I can eat three bowls!”

"That won't do. If you eat too much, your belly will become round and you'll turn into a pig."

"Ha ha ha ha--"

The gradually cooling autumn wind echoed in the valley, but was isolated outside the cave. The cheerful candlelight filled the surroundings, leaving a warm glow.

……

Early the next morning, Cheng Yuntao hadn't slept enough yet, and the two children were like little bees, constantly whispering about sugar-roasted chestnuts in her ears.

Cheng Yuntao had no choice but to get up yawning, and after a simple breakfast, she started to make sugar-roasted chestnuts.

Speaking of chestnuts, if you pick a large number of them but don’t have time to eat them and are afraid that they will go bad, you can first steam them in a wooden steamer and then hang them in a ventilated place.

After a few days, the moisture in the chestnuts will completely dissipate, and they can then be transferred to jars or wooden barrels for storage.

In spring and summer, take them out, boil them in water, remove the shells, and their color and taste will be just like fresh chestnuts.

When drying chestnuts and ventilating them, putting some other food inside can produce unexpected results.

For example, if you mix chestnuts with longan or water chestnuts and hang them in a ventilated place, the longan will become plump and thicker with the help of the moisture from the chestnuts, while the chestnut shell will gradually dry out, the inner skin will be easier to remove, and the chestnut meat will gradually become sweet and soft.

There is also a folk remedy for removing the shells and skins. It says to pick two chestnuts with flat bottoms, smear the bottom of one with sesame oil, and smear the bottom of the other with white water, combine them into a pair, and place them in the center of the bottom of the pot.

Pile the rest of the chestnuts on top, seal the pot tightly, and cook for about a meal's time. The chestnuts will be fully cooked and will not stick to the shells.

The experiences of predecessors are always varied. As to whether they are effective, we still need to practice them personally to know. Fortunately, Cheng Yuntao has a plug-in, so he doesn't need to go through so many troubles and can just save and withdraw at any time.

To make sugar-roasted chestnuts, you must first choose medium-sized chestnuts. Chestnuts that are too big or too small are not good.

This is because chestnuts that are too large are heated unevenly and difficult to cook thoroughly inside. The outer skin may be burnt while the inside is still hard. Chestnuts that are too small are prone to shriveling up due to rapid water loss during the frying process, and the taste becomes worse. It is difficult to achieve the excellent taste of sugar-fried chestnuts, which are fragrant, sweet, crispy on the outside and tender on the inside. Therefore, medium-sized chestnuts are most suitable.

After rinsing them in water, pick out and discard the chestnuts floating on the water, then dry them.

Normal chestnuts have a relatively high density and will sink to the bottom of the water, while those chestnuts floating on the water surface are likely to have deteriorated or been infested by insects, causing them to become lighter and less dense, thus floating on the water surface.

If these bad chestnuts are not picked out, the quality and taste of the whole pot of sugar-roasted chestnuts will be affected, and there may even be an unpleasant smell.

In order to ensure that every chestnut you eat is soft, sweet and fragrant, you must carefully control the material selection process.

The next steps are actually not that complicated. Just pour the opened chestnuts into the pot, add oil and sugar and continue to stir-fry. Let the chestnuts be heated evenly and let the sweetness of the sugar slowly penetrate into the chestnuts.

The heat must be properly controlled, preferably medium heat, to avoid the chestnut skin from being burnt and affecting the taste and appearance.

As the stir-frying continues, the chestnuts will gradually become shiny, covered with an attractive sugar coating, and exude a sweet aroma.

When the chestnuts are golden yellow and ripe, you can take them out of the pot and let them cool down before enjoying the sweet, delicious, soft and fluffy sugar-roasted chestnuts.