I went to Liu Laicai's farmhouse and bought some fruits. Ning Fei came back to Daoguan.

"It's winter, and it's time to store some food."

Ning Fei first went to the back of the vegetable field and pulled out some radishes, intending to pickle a radish.

Pickled radish is sour and crispy. It's smooth and delicious when eating. It's not only good for food but also good for intestines.

For Ning Fei, the pickles of qingfengguan are constantly produced throughout the year.

Pickled radish, pickled cucumber, pickled cabbage, pickled eggplant, pickled peppers and so on, all of which make people salivate.

In the past, when qingfengguan was in a hard time, they always ate steamed bread and pickled vegetables. However, Ningfei and Bai yuanche were both experts in pickled vegetables, so they were comfortable to eat.

"I'm running out of pickles. I'm going to pickle some radishes."

"Pickle is a traditional Chinese food, which can be traced back to thousands of years ago."

"Salted vegetables in different places have their own characteristics, such as shuigeda in Kyoto, Jindong cuisine in Tianjin, spring not old in Baoding, chives flower in Yunnan, snow bamboo shoots soup in Pudong and so on."

"Pickles are good."

Ning Fei pulls the radish out of the field, washes it, and explains.

The picture is very quiet and the netizens are very comfortable.

Some netizens said at this time:

"Mr. Ning Guanzhu, at the previous stage, netizens in the pickle country said that they invented pickle and attacked one of our food bloggers. What do you think of this?"

Ning Fei shakes his head when he sees the bullet behind the scenes. In this respect, kimchi country is a bit excessive.

"In some places, the heritage is insufficient, so they need to prove that they have heritage urgently."

"Among the four ancient countries, only Huaxia can continue to this day, which is enough to explain a lot of problems."

"Our heritage has a long history. Even pickles in that small place have to touch porcelain, which is the realm."

"They are really upset. Don't talk about it here."

Ning Fei said a few words of his own opinion, and then concentrated on making pickled radish.

Netizens are nodding in praise.

Pickled radish is very simple.

Wash radish, cut into strips, add salt, mix with hands, marinate for one hour.

When pickling, Ning Fei prepared some pepper, garlic, ginger and other ingredients, all cut into pieces.

Ning Fei's knife work is very good. It's a pleasure to watch him cook.

After the white radish is pickled, Ning Fei starts mixing the ingredients.

He poured boiled water into the basin, then added soy sauce, soy sauce, a little salt and sugar, stirred well, and then poured the cut pepper, garlic and ginger slices into it.

Black seasoning mixed with red pepper slices, white garlic slices and ginger slices, looks pretty good.

Ning Fei poured all the seasonings on the pickled white radish.

After that, put all these things in a sealed jar, and the pickled radish will be finished.

Refrigerate for two or three days and you can eat it.

"Pickled radish is simple and convenient, and it tastes very crispy, sour and sweet. It is a rare delicacy."

"If you are interested, you can follow my method."

Ning Fei said with a smile.

When netizens saw him making pickled radish, they were full of praise:

"the food anchor has started again."

"Strange to say, how can I see that Ning Guanzhu wants to eat everything he does?"

"+ 1, I really want to eat dried radish now."

"It really makes my mouth water."

However, pickled vegetables are just the prefix of Ningfei today.

What he really wants to do is something else.

"Qinshan village is relatively remote after all. Generally speaking, except for the farmhouse at the entrance of the village, there are few outsiders. Therefore, there is a relative shortage of materials here."

"For example, there is no ice sugar gourd in Qinshan village, so I thought it was the best food when I was a child."

"Not now, of course."

"What I'm going to do now is ice sugar gourd."

Hearing Ning Fei's words, some netizens could not help asking:

"master Ning, do you make ice sugar gourd for the children in the village?"

Seeing the barrage, Ning Fei shook his head with a smile.

"Not for a child, but for someone who means a lot to me."

"In the era of material shortage, many people dream of eating ice sugar gourd."

"It's just that there are so many delicious foods now that the ice sugar gourd is gradually declining."

Ning Fei said so and began to prepare.

The ice sugar gourd he made is for Granny Wang.

Of course he won't say it.

Granny Wang was really poor when she was young. She was not willing to buy ice sugar gourd.

Few people think that an old man's favorite food is actually a bunch of ice sugar gourd.Hawthorn has been bought from Nongjiale, just need to prepare soft sugar, water and a few bamboo sticks.

Ice sugar gourd's method is very simple, Ning Fei did not want to do too much.

Wash the hawthorn, remove the core, then cut it horizontally, add some bean paste inside, and string it with bamboo sticks.

When making ice sugar gourd, Ning Fei doesn't say anything more, just does it slowly.

Xiaogou and Xiaofei come to him in a short time. They want to play with Ningfei.

Ning Fei smiles and lets them play by themselves.

Fox and three little black cats also ran out of the door, but they didn't disturb Ning Fei, they just watched quietly in the distance.

Xiaofeng occasionally appears in the lens, and is found by careful netizens. Everyone is surprised that she hasn't seen her for a few days. Why has Xiaofeng become like this?

Xiaofeng in the picture, three tail plumes are floating in the air when she flies, which is very beautiful and graceful.

Ning Fei did not explain this.

Ning Fei is cooking soft sugar on the stove of the kitchen.

The soft sugar melts into the water and turns into rock sugar. Then turn the heat down and continue to cook.

Until the sugar becomes amber, viscous state, looking at the feeling of wire drawing.

The most difficult thing to make ice sugar gourd is to master the consistency of syrup. For delicious ice sugar gourd, syrup doesn't stick to your teeth. BAM, BAM, BAM, BAM, BAM, BAM, BAM, BAM, BAM, BAM, BAM, BAM, BAM, BAM.

Ning Fei turns the hawthorn hawthorn over the thin froth of sugar bubbles, wrapped in a thin layer, and then puts ice sugar on the board that has been brushed with vegetable oil to dry.

In this way, we made four strings, only after the thin sugar solidifies, it is the attractive ice sugar gourd.

Netizens look at the ice sugar gourd on the board, each string is full of crystal clear light, looking at people's appetite.

"What a treasure anchor."

"There's something else he won't do."

"Good guy, I can make ice sugar gourd. I'm really a craftsman."

At this time, Ning Fei finished the ice sugar gourd and explained to everyone:

"ice sugar gourd is not difficult."

"And when I was a child, my master would do it every year, and I learned to watch it more often."

"What's really hard is sugar man."

"My master is also a great sugar man. He used to make some money in the village by this."

"The shapes of Tangren are different, such as the zodiac, the magic weapon, etc

"That's the real craft."

Listen to Ning Fei say so, everybody is also praise unceasingly.

With the continuous development of the times, the living space of these traditional Chinese crafts is getting smaller and smaller.

However, there are still some people who inherit this kind of craft.

After making the sugar gourd, Ning Fei plans to see Granny Wang.

In addition to the sugar gourd, he also bought a lot of things, all for the new year.

So, Ning Fei and netizens chat for a while, on the next broadcast.

It's easy to go to Granny Wang's home. After all, it's the elder. We should be filial.

Granny Wang took over Ning Fei's iced sugar gourd and was very moved.

After that, Ning Fei went to the village head's home to pay a new year's visit.

Qin Zheng is watching the performance of the Yangko team at the village committee. Qinshan village is a traditional village. Every year, the Yangko team twists the Yangko to each family to pay New Year's greetings. Generally, each family will give the Yangko team 50 or 100 yuan.

Ning Fei comes to the village committee. It's busy here. Many people are there.

Generally, during the new year, it's the time of the day. The rest of the time is mostly a group of people playing mahjong in every family until all night.

Then I went to sleep the next day, came to the village committee to watch the excitement, and continued to fight.

"Ning Fei, back." Seeing Ning Fei, Qin Zheng said with a smile.

Now Ning Fei is the real "village treasure" in Qin Zheng's eyes.

Since Ning Fei came back, Qinshan village has been doing good things one by one, and has become more and more lively.

Qin Zheng also believes in some things. He thinks Ning Fei is a man of great fortune.

The qi movement of Ningfei even changed the qi movement of Qinshan village.

Some time ago, when Qin Zheng went to Qingfeng temple, he saw that there were plum blossoms in full bloom outside Qingfeng temple. The environment was quiet and quiet, and he became very imposing. He knew that Qingfeng temple was not simple.

In fact, the plaque of Sanqing Hall of Qingfeng temple is pasted with Baize spirit talisman. Baize spirit talisman's skill is to change the Feng Shui and Qi Yun of the house, so the environment around Qingfeng temple will be better and better.

"Yes, I went to see my master." Ning Fei said with a smile.

"Is Taoist Bai well?" Qin Zheng and Bai yuanche are good friends, so he asked.

"Well, my master asked me to say hello to you on his behalf. He is very happy over there now."

"That's good."

Two people chat a few words, pour also flat light.

The Yangko troupe did a good job, with gongs and drums beating around and people cheering.This kind of program is not so wonderful, but it is lively, everyone loves to watch, and the taste of new year is also heavy.

After watching Yangko for a while, Ning Fei went back to Qingfeng temple.

Tomorrow, he is going to visit the deer house again.

The deer shed is a treasure in his heart.