The sister-in-law just killed the fish and washed the fish for a day, and then marinated the fish with salt at night. The salt here was all large grains of salt that had been saved for a long time.

There are many ways to marinate fish. Guizhou is made of sweet glutinous rice and chili peppers. This flavor is quite unique. It also uses chili and various spices to marinate them directly, or the fish is dried and stewed half-dried. However, if you want to store it for a long time, you still have to use white wine, sweet glutinous rice, trough, large ingredients, pepper and salt. There are also people growing glutinous rice rice in the village, so it is not difficult to buy it. It is also feasible to exchange the grain at home.

In the end, it took two sisters-in-law two three or four days to put these fish in the jar, and dozens of them were dried into wax fish.

Smelling the fishy smell of the yard, Zhuo Lin was actually happy, because it means that she could have a good New Year this year. Moreover, these wax fish might be able to eat before the New Year. Although the fish are not as big as silver carp and grass carp, it is already a very powerful thing to eat.

Because of last year's hunger, my grandmother and my uncle had already put pickled jars in the yard early this year.

These jars include chili sauce, chopped pepper sauce, sour beans, snow-fried rice, sour cucumbers, pickled green onions, etc. Now there are more pickled fish, which has greatly increased the choice. Of course, in addition, there are twenty or thirty bottles of ketchup, and those glass bottles that they used to get a little extra money from the health center. They spent two cents each, and spent one dollar, and there were twenty-five ones from my uncle and their family.

I just saved these bottles and went to the health center many times. After all, in this era, there were not many people who could afford to get a little bit of it, unless it was an emergency.

A week after the rice and flower fish are marinated, they start harvesting rice. This is also a heavy physical job. At home and outside, those who can take leave have to ask for leave to come back to help.

Zhuo Lin consciously assumed the obligation to take over his younger brother and cook. Compared with the summer harvest, the food for autumn harvest is significantly better, at least there is food at home.

However, they rarely eat the authentic white flour, most of which are mixed with corn flour, sorghum noodles, and sweet potato noodles, and steamed steamed buns.

The steamed buns are usually steamed by my grandmother before leaving in the morning. Her task is to steam a pot of sweet potatoes, or steam the very small corn that was taken home together. They were not willing to go to the field to break the early corn and eat it all summer long, for fear of wasting every grain of food. So Zhuolin, who hadn't eaten corn for a long time, looked particularly cherished when steaming these small corns that were picked up from the harvested corn fields.

With steamed buns, sweet potatoes, corn and staple food, you can make sure that you can stir-fry a large pot of green vegetables, a cold pickle, and a pot of vegetable soup. You will be very satisfied.

The vegetable soup is to chop the vegetables at home, put them in the soup pot to cook, sprinkle some salt when it is almost cooked, stir in an egg liquid, and finally stir in some flour or sweet potato starch to make the soup look less dizzy and the taste is particularly delicious.

The eggs were laid by the hens at home, and they can lay eggs from September. Three or four were laid a day. She and Zhuo saw one of them, and the rest were either made into soup or saved and sold. It was very precious.
Chapter completed!