Wang Yong left the little girl and went home alone to take a nap, which made the little girl very angry. Why did he have to be as busy as a flying man when he earned some money, and he didn't even care about the family. This kid slept all day long, and the money was thrown into his arms by himself.

Wang Yong returned home eagerly, but after such a back and forth, he was already sleepless. He sat on the sofa and treated the little kids at noon.

Fish stew?

No, no, it's too uncomfortable to burn the fire on this hot day! It's better not to have a fire, but this is not realistic! It's not easy for someone to come here, so you can't get a table of cold dishes to entertain him, right?

Wang Yong covered his head and felt a headache. How could I be considered a rich man? I have to be a rich man. If I make something for you, I should feel honored. What else should I dare to choose?

Yes, just do that. At that time, I dare to talk nonsense. I will just reply to him if you like it or not!

Making up his mind, Wang Yong stood up reluctantly and walked into the kitchen.

Because my godmother was not here in the kitchen, she went to the county to accompany her youngest son in the college entrance examination, and there was no fresh vegetables. Wang Yong casually pulled it and picked out a white radish.

Cut this thing into shreds and mix it with sweet and sour. It tastes like a good dish to serve wine. If you don’t believe it, you can try it. The method is very simple. Even if you are a person who has never been to the kitchen, you can make it.

If you feel that your knife skills are not up to standard, you can use a shredder and scrape a few times. Put the cut shreds into a larger basin and try to add white sugar and vinegar bit by bit according to your taste (balsamic vinegar and aged vinegar are both good, of course, you can also use white vinegar), mix it for a few times, and then leave it for more than ten minutes. A sweet and sour, crispy, and very refreshing and delicious side dishes will be prepared.

After making the sweet and sour shredded radish, two thick and short local cucumbers were found from the pile of vegetables. This is different from the one big guy who grows half a meter long from the high-yield greenhouse seeds used by super vegetables. Since Wang Yong did not use genetic modification night again, it seems to be no different from ordinary local cucumbers at first glance.

Wang Yong cut his head and took off his tail with a knife, and a unique fragrance of cucumber came towards him. Compared with ordinary cucumber, the taste was as light as if it was gone.

Although the taste is strong, it does not make people feel strange. It seems that cucumbers should have been this taste. Nowadays, especially those in the city, can’t afford to hurt them! If there is no special opportunity, I’m afraid they will never be able to eat such delicious cucumbers in their entire lives.

After Wang Yong used his knife face to slap the whole cucumber, he slap the whole cucumber and cut it a few more times, and the whole cucumber turned into a pile of irregular cucumber pieces, big and small. This is the legendary big dish - slap cucumbers.

When shooting cucumbers, you must be served with fried crispy peanuts to taste delicious. After taking two cucumbers, they put them on a plate. Wang Yong opened the refrigerator, grabbed two handfuls of fried peanuts from a bag and threw them onto the plate. The rest was seasoning.

In order to save trouble, Wang Yong directly made two spoonfuls of Haitian bean paste this time to deal with it. However, when he pinched a piece with his hands, it tasted pretty good. It seems that the master's cooking skills have returned to nature!

When I opened the refrigerator just now, I saw that there were pickled salted eggs inside. It happened to be cut into a few, which was considered a dish.

By the way, the method of pickling salted eggs seems very easy, and all parts of the country have their own unique pickling techniques. However, if you really want to pickle them well, it is not that easy to pickle them out of egg yolk. It is absolutely impossible to pickle them as delicious as the salted eggs in Banshan Village. No matter how good your secret recipe is or how superb your skills are, it will not work.

Because in addition to the pickling method of salted eggs in Banshan Village, which was determined after a long time of personal experimentation by the international cooking master Zhang, the more important thing is the raw materials for pickling salted eggs.

Golden eggs are specialties of Banshan Village, just like green-skinned eggs in some places. You don’t have them in other places. Without golden eggs, it is impossible to pickle delicious Banshan Village salted eggs.

I heard from Boss Wang that the salted eggs in his shop, whether they are eggs, duck eggs, or goose eggs, are sold quite well. It can be said that the supply is in short supply. The hot sales of salted eggs make it impossible to supply the amount produced in Wang Yong’s farm. Now the elderly in every household in the village have to raise a few chickens, ducks or gooses in front of and behind the houses.

Not only do you save money on eating eggs yourself, the key is that they are safe and delicious. Moreover, the golden egg is very expensive, and selling it to tourists after pickling it into salted eggs can make many elderly people happy.

Can the eggs that eat feed in the chicken farm compare to the eggs laid by the baby chickens who are looking for insects in the mountains all day long, like pheasants? You should know that the price of taking out golden eggs in the village is 28 yuan per raw eggs, 38 yuan per raw duck eggs, and 48 yuan per goose eggs.

As for salted eggs, the price is directly added to the raw eggs. This is what most villagers strongly requested at the village villagers' meeting. These villagers who have not adapted to the rules of this money society think that if they sell 100 yuan per piece like Wang Yong, they might be struck by lightning when they go out, and they will die!

It is said that salted eggs are a good food for calcium supplementation. I don’t know which expert concluded that after being cured fresh eggs, they become salted eggs, and the calcium content will be increased by ten times. Therefore, some bricks suggested that the elderly and children should eat more salted eggs, because this is how to supplement calcium.

The most important thing to pay attention to when pickling salted eggs is to choose the salt. When the calcium and magnesium ions content reaches 0.6% in salt, it will have a bitter taste. Therefore, when pickling salted eggs, you must choose re-made salt (refined salt) or sea salt with high purity. However, although Banshan Village is close to the sea, there is no salt drying field, so the most common refined salt is generally used.

Generally speaking, the most common method of pickling salted eggs is the salt water soaking method. That is, soak the pickled salted eggs directly in salt water. When processing, use salt water with 20% salt content, soak the washed fresh eggs in salt water. The upper layer must be pressed with a lid so that the top eggs can be soaked in the salt water and will not be exposed.

After capping it for about thirty days, pickling salted eggs will be done.

This is the easiest and most common method for pickling salted eggs at home. However, the salted eggs that are pickled in this method cannot be stored for a long time, which means that the shelf life is short. And once they are not pickled well, unexpected situations will occur, such as pickling into stinky salted eggs.

There is also a method of marinating salt paste, using salt, loess and cold boiled water to form a paste according to the proportion. Then put the eggs into the salt paste, and then put them in the jar. After filling, pour the remaining salt paste on the egg surface and cover and seal.

This method of pickling salted eggs usually takes about 35 days in spring and autumn, and a little shorter in summer and about twenty days. The weather is cold in winter and the time is longer. It takes about fifty days and two months.

When marinated salted eggs are used this method, clean the surface of the eggs first and then cook them.

Most of the salted eggs in Banshan Village are marinated in this way, and the taste is great! But there is another part of them made in a more special way, which tastes even better, which is definitely super cool! This is the five-spice salted egg.

First, choose fresh eggs with no cracks and no egg yolks dissipate. Then use cinnamon, fennel, chili (you can also use chili powder) and boil with salt. The heat must not be too high to prevent it from being dried. It usually takes about an hour to cook the spices. After cooling, filter off the discarded residue. Then add five-spice powder (it is also OK with thirteen spices, but it is too expensive, it is a scam!) and mud.

When marinating, apply the surface of the eggs with live mud, put them in the jar, and seal them after filling them.

This practice usually takes about a month to mature in summer, and when it is cold, the time will be appropriately extended. The spring and autumn seasons are about 40 to 50 days, and the winter takes longer.

The pickled five-spice salted egg shells are gray-brown, and the egg yolks are the best after being cooked, but this method is also the most cumbersome and time-consuming.

Here is another tip to tell you that if the pickled salted eggs are too salty when cooked, you can soak them in boiling water (it’s boiling water, remember) for a period of time to significantly reduce the saltiness.

In addition to the above practices, there is also a simpler method. However, Wang Yong only heard Uncle Zhang say something, and he had never tried it in that way.

Prepare two bowls, put them in white wine and salt. Wash and dry the fresh eggs, and roll them in the wine. It is said that the salted eggs made in this way will taste fragrant. Then put them in a bowl filled with salt, so that the egg shells are covered with wine and salt.

Put the processed eggs into a plastic bag and tie the holes to isolate the air. In order to better isolate the air, set another set of plastic bags and tie the holes to be tightened.

It can be eaten after about two weeks. It cannot be too long, otherwise it will be too salty.

Nowadays, every household in Banshan Village pickles salted eggs, which are usually pickled by applying salt paste. Some of them are five-spice salted eggs, and few people use the other two methods.

With salted eggs, each family relies on chickens, ducks and geese that are free to feed by the elderly without any money to make 50,000 or 60,000 yuan a year. Salted eggs have become one of the delicacies that many tourists who come to Banshan Village will definitely taste. Many people will buy some and take them back to themselves or give them to their relatives and friends to taste.

Since its sale, the golden eggs pickled in Banshan Village have been very popular for their unique taste and special substances. The most important thing is that they are irresistible and have been in short supply. This is what Wang Yong did not expect when he took them out of supply because there were too many eggs in the farm and gave them to others.

One salted egg, one salted duck egg, and one salted goose egg, cut it into the middle with a knife and put it on the plate to be finished. This thing is delicious food for meals and is loved by children. At least the little girl often calls every day and says that she has eaten up all her salted eggs and asks her uncle to give him a few more.

There were three dishes, and I saw how many crispy hairtail fish were still in the refrigerator. I put it on the plate and another dish was ready.

After thinking about it, it was not so good to just cold dishes. After thinking about it, Wang Yong turned on the gas stove, put the pot on it, and half the pot of oil, and cooked it for a while. He felt that the temperature was enough. He took out a few freshly preserved chicken legs and a duck stand from the refrigerator next to him and fryed it in the pot.

While it was blowing, he took out his cell phone and called the little boy.

"The meal is ready, come and have a meal."

After a long time, just when Wang Yong was puzzled and thought that he had hit the wrong one, the little girl asked in a low voice:

"are you sure?"

"Do you eat it or not? If you don't come, I'll eat it myself!"

"You're not sleeping in a mess, right? When is it now?"

Wang Yong subconsciously glanced at the mobile phone screen, and the numbers on it clearly told him what time it is now - 9:31.

PS: Alas! I miss my college time watching football with my classmates in order not to fall behind. Now I have no longer worked hard to become a pseudo-fan for work! But what we say to the outside world must be that Chinese football is too disgraceful and we are heartbroken!
Chapter completed!