A Man Living in the Countryside Would Fly Up to Heaven at Daytime

Su Yu looked at the barrage in the live broadcast room.

Fuck!

You guessed it!

Then Su Yu took out the ingredients to be used from a vegetable basket.

A basket of white radishes.

Move out this basket of white radishes.

Sure enough, the radish was like white jade, still emitting a shimmer.

"I guessed it! All the food in Master Su's house will glow!"

"6666! It's the first time I've seen a glowing radish since I grew up. Is this the live broadcast room of the legendary cultivators?"

"No need to explain, this is an ordinary radish again, we understand!"

Su Yu directly started to make it.

Wash the radish first, then cut the radish into cubes.

The pickled vegetables that Su Yu mentioned were dried radishes.

He actually made radish kimchi.

It takes too long to make dried radish, and after pickling, it needs to be dried for a few days to dry the water.

Relatively speaking, kimchi is much simpler.

When I was a child, Su Yu's mother often made this for Su Yu to eat.

And make it the first day, soak it overnight and eat it directly the next day.

Convenient and delicious.

Sweet and sour is very appetizing.

Su Yu still remembers how to do it.

Add large grains of salt to the cut radish to marinate, force out all the water in the radish, and pour off the water.

Then change the water to rinse the radish.

Set the processed radishes aside.

In another pot, put water, white vinegar, and sugar in a ratio of 2:1:1 and cook together.

Add a teaspoon of salt after boiling.

Finally, cook until the sugar melts. If you like sweet and sour taste and slightly spicy, you can also add sliced ​​millet peppers into it, and pour them into a sealed jar together with radishes.

Seal the bottle!

That's it!

Just wait until the next day to try it out!

Watching white radishes and red millet peppers bubbling and bubbling in the kimchi water.

It seems that you can feel the sweet and sour taste through the screen.

"Ahhh! Master Su looks delicious when he cooks it!"

"It's the first time my mother is greedy for a can of radish kimchi! No, I'm going to the vegetable market to buy radishes and make them myself!"

"Once you learn it, you will lose it once you do it! I'd better obediently go to the supermarket and buy a can."

"It makes me want to eat pickles and radishes too. Master Su, why don't you just change the channel? What are you doing outdoors? Isn't it more promising to be a food anchor?"

After Su Yu finished making kimchi and radish, he made salted duck eggs.

In the camera of the live broadcast room, Su Yu squatted down, and then he brought up a small wooden barrel.

As soon as the wooden barrel was brought up, the colorful light radiated from it.

"Nimma! What flashed to me?"

"Five-color light? It's too outrageous!"

"Those who didn't know thought it was an RGB light strip."

Su Yu: "Don't panic, it's just an ordinary duck egg."

"Here it comes again! Ordinary duck eggs! I don't even know what to complain about."

"Although I have said it countless times, I still want to say that it seems that only your duck eggs emit colorful light, and we are different!"

"I unilaterally announce that Mr. Su will be officially included in the shooting list next month!"

"Good guy! It seems that the events of 1999 cannot be hidden!"

...

Su Yu casually took out a duck egg from the bucket.

This duck egg is about the size of Su Yu's palm.

It is larger than ordinary duck eggs.

At the same time, the eggshells of this kind of duck eggs are also colorful like the light emitted.

It was the first time for Su Yu to see colorful duck eggs.

It's been a long time.

Naturally, Su Yu bought this duck egg from the system.

According to the system introduction, this is the duck egg of a famous poultry, colorful phoenix duck, in the Xiuxian world.

Now it seems that it is really unusual.

The pickling method of duck eggs is also very simple.

But it's not so easy to marinate that kind of oily yolk egg.

Su Yu began to make.

First clean the fresh duck eggs with a brush.

Then use a dry cloth to dry the water one by one, and after the duck eggs are dry, put them in the ventilated sun to dry.

It dawns early in summer.

It was already seven o'clock in the morning when Su Yu pickled duck eggs.

The sun had already risen, just in time to dry duck eggs for Su Yu.

While the duck eggs were drying, Su Yu poured an appropriate amount of fine salt onto a water-free and oil-free plate.

Then pour white wine into another bowl.

Su Yu introduced: "Everyone should pay attention here. The concentration of baijiu will affect the taste of salted duck eggs, so it is best to choose high-strength baijiu of 50 to 65 degrees."

Su Yu said that he left in front of the camera in the live broadcast room for a while, and went to get liquor.

A minute later, Su Yu came back and poured a bottle of wine into the bowl.

"Bridge bean sack! What kind of wine is that in Master Su's hand?"

"Shuijingfang Qingcui? Master Su, are you serious? You use Qingcui to pickle salted duck eggs?"

"If you don't understand, just ask, what kind of wine is Shuijingfang Qingcui? Is it expensive?"

"It's not expensive, it's only 1,510 bottles, I can afford it with five days' salary from screwing screws on the construction site!"

"God damn five days' wages, 1,500 is worth half a month's wages here!"

"My mother's salary is only 2,000 yuan a month, so it's not enough for Mr. Su to marinate duck eggs once? The servant cried aloud."

"Nani? With a monthly salary of 2,000 and claiming to be a servant? Then I, with a monthly salary of 1,500, am I from a stinking ditch?"

"Master Su, Bolu is rich!"

"Shuijingfang Qingcui pickled duck eggs, this is outrageous!"

"A good duck egg, made into a shape I can't afford."

"Wait! So, I can't even eat a duck egg now? Heartbroken!"

In fact, Su Yu didn't buy this bottle of wine.

Instead, he redeemed it from the system mall.

In addition to Qingcui, Su Yu discovered that Wuliangye, Erguotou, brandy, and even Moutai were also sold in the system mall.

And because it is ordinary wine, the price is astonishingly cheap.

A bottle of Moutai only has 1,000 popularity points.

It's a pity that Su Yu has no interest in being a second-course wine dealer.

Otherwise, Su Yu would be able to make a lot of money just by reselling famous wines from the system.

In fact, Su Yu had never drunk Shuijingfang Qingcui before.

Even Su Yu doesn't like drinking baijiu.

If you know the famous Chinese wines, you also know Wuliangye and Moutai.

He just found out after watching the barrage in the live broadcast room.

ah? ? ?

Is the bottle of Shuijingfang in my hand so expensive?

But expensive is expensive.

Anyway, it doesn't cost money.

Su Yu poured the liquor into the bowl.

Then take back the sun-dried duck eggs, soak them one by one in a wine bowl, take them out immediately after soaking, and put them on another plate covered with fine salt.

After passing all the duck eggs with white wine and salt, Su Yu wrapped the duck eggs individually with plastic wrap, sealed them for sealed storage, and put them in a cool place to marinate.

Generally speaking, it takes about 45 days to marinate salted duck eggs in spring and autumn, about 30 days in summer, and 2 to 3 months in winter to really marinate thoroughly, and the salted duck eggs must be marinated thoroughly before they are easy to produce oil and have a good taste!

Su Yu is not in a hurry.

Wait for it to marinate slowly.

In the future, as long as you pickle it every season, there will be endless salted duck eggs to eat.

Su Yu finished the kimchi and duck eggs.

After breakfast, Su Yu can prepare to go into the mountains to officially search for the Lightning Strike Wood!