There are ten cages and three fishing rods in the yard.
The success of the next big fishing business depends entirely on these guys in the yard.
But the problem is not big. When Xu Qingfeng was down and out in his previous life, he didn't want to do anything and often sat by the river fishing.
In the beginning, it was commonplace for Xu Qingfeng's air force.
But after a lot of fishing, he really got started.
Summed up a lot of experience.
But he never took it home when he was fishing. He caught it somewhere, and when he came home, he put it back into the river.
Looking back now, Xu Qingfeng felt that at that time, he should have been suffering from depression.
But... how could I and my family know this at that time?
In the 1980s, there was no concept of depression in China.
It wasn't until his parents passed away that Xu Qingfeng, who was confused, finally came to his senses.
But at that time, he found that living was the most painful thing.
Life is easy, work is easy, life is not easy.
"Brother Feng, you have been busy all morning. You must be hungry. Let me make you a bowl of noodles." Wang Xiaojun picked up the food and planned to cook it himself for Xu Qingfeng to eat.
Xu Qingfeng quickly waved his hand and refused.
He knows Wang Xiaojun's cooking skills.
It is also suitable for boiling instant noodles.
If this thing enters the kitchen, it's bound to be a disaster scene.
On weekdays, Junzi's mother would make breakfast in the morning and then go to the forest farm.
The food is all prepared the night before, and Wang Xiaojun can just heat it up at noon.
So Xu Qingfeng often took Wang Xiaojun to his home to have dinner.
This is why Wang Xiaojun and Xu Qingfeng have such a good relationship.
"Xiaojun, are there any leftovers, eggs or anything else at home?" Xu Qingfeng asked Wang Xiaojun.
Wang Xiaojun nodded quickly, of course he had this.
"That's good. Let's have scrambled eggs and fried rice for lunch." Xu Qingfeng said to Wang Xiaojun.
"Brother Feng, do you know how to scramble eggs and rice?" Like Xu Qingfeng, Wang Xiaojun didn't trust Xu Qingfeng's cooking skills.
Because they grew up together, they are very familiar with each other.
When did Xu Qingfeng learn to cook egg fried rice? Wang Xiaojun didn’t know anything about it.
"Of course, don't believe it, you'll find out later." Xu Qingfeng smiled slightly.
In fact, he is also good at not only egg fried rice, but also some of the four major stews in Northeast China, butchered vegetables, and farm stir-fried dishes.
After the death of his parents in his previous life, he seemed to have grown up overnight.
Then because no one cooked for him, he naturally learned to cook.
He knows some basic Northeastern dishes.
If he and Wang Xiaojun hadn't been the only ones eating today, he would have shown off his skills and shocked his friends.
For two people to eat, cooking is too troublesome. It is easier to cook eggs and fried rice.
"Junzi, go and pull some green onions from the field. You'll also need them for the fried eggs and fried rice later. Remember, you don't want green onions, just four-season green onions."
Xu Qingfeng said to Wang Xiaojun.
"Okay, I have the order." Wang Xiaojun walked towards his own vegetable patch.
Egg fried rice is actually very simple.
Egg + rice + stir fry.
This is not just about having hands.
That's right, you have to control the heat.
As long as it doesn't burn the pot and you can eat it, it's considered a success.
Of course, if you want to make it delicious, you still need some skills.
Xu Qingfeng quickly found last night's leftover rice and two eggs from the kitchen.
It's not that Xu Qingfeng doesn't want to put more eggs, but if he puts too many eggs, Wang Xiaojun's mother will feel distressed when she sees them when she comes back.
Fortunately, two are enough.
Wang Xiaojun came back from pinching a handful of four-season green onions, and was entrusted with an important task by Xu Qingfeng! Add firewood to the pot.
In the 1980s, there were no liquefied gas, gas tanks, and even coal stoves.
Most rural people use earth stoves.
An earth stove made of loess and stones or green bricks.
There is a crescent-shaped moon pot next to the big iron pot. The moon pot is filled with water. When the vegetables are finished cooking, the water in the moon pot will also be heated, which can be used to wash the pot, which is very convenient.
There was a long chimney erected on the stove, which discharged the smoke from the burning fire to the roof.
Whenever cooking is done, smoke comes out of the chimney.
When people working in the fields see the smoke, they know that it's time for dinner and they can go home to cook.
Wang Xiaojun quickly found a handful of thatch, lit it with a match, and put it in the stove.
This is a fire starter. Of course, instead of thatch, pine seeds can be used.
After the thatch is burning and the fire becomes strong, you can find one or two pieces of firewood to put on it.
When the wood burns, the fire is lit.
Soon after, the earthen stove was illuminated red by the fire.
The firewood burned and made a crackling sound.
Xu Qingfeng first cleaned the pot, then used a spoon to scoop out a spoonful of lard in the white enamel pot.
In the 1970s and 1980s, many people in rural areas ate pork suet at home.
I believe lard is also the memory of many people born in the 80s and 90s when they were young.
At that time, basically what everyone at home consumed was not purchased vegetable oil, cooking oil, or soybean blended oil, but lard or farm rapeseed oil.
Not only is it delicious, but it’s also affordable.
Xu Qingfeng has not eaten lard for several years, because later generations of experts randomly said that lard has a high fat content and eating too much will lead to obesity. Some people say that lard is high in calories and not as healthy as vegetable oil. .
At first glance it seems to make sense.
Therefore, many people have misunderstandings about lard, thinking that it is high in calories and may lead to obesity.
But later generations were pulled out, and these experts were paid by the edible oil companies.
The purpose is to get more people to give up lard and buy various vegetable oils on the market.
This rhythm brings no one else.
The power of capital is pervasive, but in fact, the main components of lard are also a variety of fatty acids, of which the content of saturated fatty acids and unsaturated fatty acids is almost equal.
Moreover, it is rich in nutrients and has a high digestion and absorption rate in the human body, reaching more than 95%. These are even more advantageous than most vegetable oils.
Therefore, eating lard will not make people obese, and it is not high in calories.
Of course, lard also has its disadvantages. Generally, you need to go to a pork stall, buy lard suet, and then take it back to boil the oil and refine it yourself. It is quite troublesome, and it is easy to get the smell of oily smoke all over your body.
Decades later, there are fewer people raising pigs in rural areas, and pork suet is becoming less and less available. It is difficult to buy and the cost is not low.
In this way, the price/performance ratio is not as good as the barreled oil in the supermarket.
This is one of the reasons why many people give up lard.
But in the 1980s, lard was the current choice.
In this era, three meals a day are of little use.
Therefore, it is most suitable to pair with lard.
Many people like to mix rice with lard, which is called delicious.
Stir-fry green vegetables with lard, and the green vegetables will have a unique taste.
