Flowers in full bloom

Chapter 626 Self-disciplined Rong Jin

However, Pearl, like herself, was not suitable for using incense at the moment, so the flower buds were not given to her. Instead, she made a lot of delicious food for the two of them to enjoy together.

Both of them had just given birth a few months ago and needed to be well nourished, so in addition to the bowl of bird's nest sent by Mrs. Pei Laohou every day.

Hualei would occasionally make some nourishing soups for herself and Zhenzhu. On this day, the kitchen received fresh milk and goat milk.

So, Hualei asked Sister Hehua to make a beauty and longevity soup for her.

Take appropriate amount of rice, glutinous rice, yam, and red dates, wash them, and soak them overnight. Then add a little water and boil over high heat, add enough milk, boil it, mash the yam into mud, add appropriate amount of sugar, osmanthus, wolfberry, and boil it for a cup of tea, and it's ready.

The Beauty and Ageing Soup has a thick and dense texture, sweet and delicious taste, is very delicious, and especially easy to digest. It is a good choice as a snack or midnight snack. When Hua Lei drinks it herself, she will also let Rong Jin drink a bowl with her.

Although Rong Jin always felt that he was a man and did not need beautification or age control, he could not resist Hua Lei's enthusiastic feeding, so he went to bed with a full belly every day.

Then, the next day, he got up early to exercise to prevent his waist from getting thicker. He was also worried that Hua Lei would dislike his greasiness.

You know, ever since Hua Meime finished her confinement, in order to maintain a good figure, she has started to practice postpartum yoga on her own, and she also has to pay attention to her body shape.

Recently, I have ended my life as a monk after more than half a year, and now I can occasionally spend a happy and fulfilling time with my sister Hua.

He didn't want Hua Meimei to dislike him. Although Hua Meimei said that she would not dislike him, what if Hua Meimei changed? In order to win Hua Lei's favor, Rong Jin was very self-disciplined.

Fresh goat milk and flower buds are used to make yogurt. However, in the Great Sheng Dynasty, it was not called yogurt, but sour cheese.

Boil the goat milk, place it in a room with a heated kang, maintain a certain temperature, and let it ferment naturally to obtain yogurt that is easy to preserve, which is the yogurt that we were familiar with in our previous lives.

However, the original yogurt didn't taste very good. It was particularly sour and astringent, so Hualei added a lot of beet sugar and honey to blend the taste. After trying several times, she finally got the taste she wanted.

Later, I took out some nuts from the warehouse, fried them, crushed them, and put them in the yogurt, which tasted even better.

Sitting in a room with a heated kang, I would have a bowl of nut yogurt, which is delicious and nutritious. I would also have a bowl of flower buds and pearls every day.

Of course, Jiang Yunqi and Rong Jin would eat various nut-flavored yogurts every day after their shift. It was a pity that there were not many fruits in Mobei in winter, otherwise, making a portion of fruit yogurt would be very good.

In early December, the first batch of cut bamboos were delivered from Beihai and Beihu villages. Hualei sent the bamboos to the charcoal workshop and started making bamboo charcoal.

Because of the experience in making charcoal, the charcoal workshop produced bamboo charcoal that met the requirements of the flower buds after scrapping the bamboo from two kilns.

In the winter in Mobei, when the kang is not heated, the room is too humid, so Hualei made a lot of bamboo charcoal bags and placed them in the study and bedroom.

Bamboo charcoal is fine and porous, with a large specific surface area. When the room is humid, it can absorb moisture. When the room becomes dry, it can release moisture. It can be said to be a natural air humidity regulator.

And because bamboo charcoal has a very strong adsorption function, it is also the best air purifier and is perfect for placing in a baby room.

Moreover, bamboo charcoal can also be used for bathing. Wrap the bamboo charcoal in a cloth bag and throw it directly into the bathtub when taking a bath. After taking a bath, the skin will be smooth and not dry, just like taking a hot spring bath. The effect is very good.

Because bamboo charcoal was abundant, Hualei asked Uncle Zhao to bring a group of people to make bamboo charcoal toothpaste and sell it in grocery stores. In addition, Hualei also planned to send some back to Shangjing City to make other bamboo charcoal derivatives.

As long as she can make money, Hualei will never miss any opportunity.

In mid-December, the two villages began to deliver a batch of winter bamboo shoots every three days, and Hualei also asked Shopkeeper Pei to pay for the goods immediately upon seeing the goods, without any delay. This gave the villagers, who were originally a little uneasy, a reassurance.

With the winter bamboo shoots received, Hua Lei starts making sour and dried bamboo shoots, except for those needed by Baiweilou.

Peel the shells of the winter bamboo shoots and cut them into slightly thicker slices. If they are smaller bamboo shoots, cut them in half.

Boil water in a pot, add winter bamboo shoots after the water boils, and the water should cover the bamboo shoots.

After cooking for a while, add salt, but don't add too much. Salt can sterilize and preserve the food, making it easier to store. Continue to cook over medium-low heat until the water is almost dry. Don't cook it completely dry, otherwise the bamboo shoots will be old.

Take out the cooked bamboo shoots, drain the water, and put them in the sun to dry. After they are completely dried for a few days, put them in a cool and dry place and store them.

Such dried bamboo shoots can be stored for a very long time. It is completely fine to send them to Shangjing City or Jiangnan Prefecture. When you want to eat them, take out a few pieces of dried bamboo shoots and soak them in warm water.

After a while, a bowl of soft and tender white bamboo shoots appeared. It is the best partner for roasting meat and is also very delicious with rice. As long as you have it, you can eat two more bowls of rice!

Hualei asked Sister Hehua to cook a dish of braised pork with bamboo shoots. Cut the soaked bamboo shoots into sections, cut the pork into cubes, blanch them in water and rinse them.

Heat oil in a wok, add pork and ginger slices when the oil is slightly hot, and stir-fry the pork until it changes color and oil is released.

Then pour cooking wine into the pot to remove the fishy smell, add soy sauce, stir fry evenly, cover the pot, and simmer for a few minutes to color the meat.

Then add boiling water to the pot to cover the meat and bring to a boil over high heat. Add dried bamboo shoots, brown sugar, and MSG for seasoning. After boiling over high heat, simmer over low heat for an hour, sprinkle with a small amount of chopped green onions and serve.

The braised pork with dried bamboo shoots has an attractive color. The gravy bursts out when you take a bite, and your mouth is filled with the combination of meat and bamboo shoot aroma. Then take a bite of the bamboo shoots, which are soft and smooth, and relieve the greasiness of the pork. There is a crunchy sound when you bite it, and the juice soaks the bamboo shoots, which tastes quite delicious.

Soon, in addition to fresh winter bamboo shoots, braised pork with dried bamboo shoots, sour fish with bamboo shoots, etc., all became home-cooked dishes of Baiweilou and were very popular with customers.

This kind of dish lasted for several months. When bamboo shoots came on the market in March and April, bamboo shoots became the main ingredient again.

The shells and flower buds of the bamboo shoots are not wasted. Because the shells are very large, the flower buds have the bamboo shoots cleaned, spread flat and dried, and then collected.