"What is my brother-in-law busy with? He is thinking about diet and supplements every day. I have told him before that studying these is completely useless. Running ten kilometers a day is more effective than eating anything."

This is indeed true.

According to statistics, among those health-preserving people who prefer diet therapy and dietary supplements, none of them live a long life. Instead, they are keen on fitness and exercise, and they can easily live to be eighty or ninety years old.

Life lies in movement. This is no joke.

Everyone knows the truth, but who can do it?

Aren’t contemporary young people keen on collecting various sports videos and then leaving them in their favorites to gather dust?

Thinking of this, Lin Xu glanced at Dachun in surprise.

Did this guy take the package of moringa seeds from senior brother on purpose?

"I bought a luxury treadmill online two days ago and plan to put it on the balcony of my brother-in-law's house so that he can exercise every day after get off work."

Put it on the balcony?

Then the treadmill will most likely become a clothes drying rack.

Especially in winter, it is very convenient to dry the mattress on the treadmill, especially the luxurious type, the frame is stable enough and will not roll over.

Lin Xu is very experienced in using this thing.

The reason is very simple. Before the scenic spot was developed, my father Lin Hongqi also bought a treadmill on a whim.

Then the Lin family had a place to dry their bedding, sheets, insoles and socks.

Use a piece of cardboard to stand on the treadmill and dry some dried vegetables, which is very convenient and easy to use.

I hope my brother’s treadmill will not be used for such a purpose.

While thinking about it, Dachun said:

"In order to prevent him from running away, I will connect it to my mobile phone and call him to harass him if he doesn't run enough times at ten o'clock in the evening. I don't believe that his physical fitness cannot be improved."

Tsk tsk tsk, according to this training method, I guess it won’t be a problem for senior brother to run a half marathon next year.

It’s great to have such a brother-in-law.

Senior brother actually dislikes me everywhere.

At around ten o'clock in the morning, Lin Xu took out all the pork tripes cooked in the morning from the cold storage and prepared to make spicy and sour tripe soup.

The ingredients for this soup are very simple and free. Basically any ingredient that does not conflict with the sour and peppery flavors can be used.

But the most common ones, in addition to shredded belly, usually add shredded onions, ginger, carrots and fungus, and occasionally shredded bamboo shoots, vermicelli or day lily cut into shreds.

In addition to these ingredients, the most classic combination is chives and coriander.

When it's finally out of the pot, grab a handful and sprinkle it into the soup, and the appearance will immediately improve.

Cut the pork belly in half, stack them together, and then cut into thin strips with a kitchen knife.

The cooked pork belly will become chewy again when it is cooled, and it will not break even if it is cut into very thin strips.

After the pork belly was cut, Lin Xu cut some green onions and put them directly in the soup pot. When the soup is ready, put it in. The green onion aroma will directly penetrate into the soup, making it taste fresh and delicious.<

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In addition to shredded green onions, this can also be done with coriander and leek segments.

Prepare these three items, and then cut some green onions, ginger slices and dried chili slices for frying.

Finally, cut some shredded carrots and soaked fungus.

Originally, Lin Xu planned to cut some shredded fresh bamboo shoots, but the store didn't have any, only sour bamboo shoots, so forget it.

Sour bamboo shoots cannot be added to hot and sour soup, otherwise it will turn into a smelly snail soup.

Everything is ready, start production.

Add some pork bone stock to the pot, bring to a boil over high heat, then pour the fungus in and blanch it, then add shredded carrots and finally shredded belly.

Blanching the ingredients to be cooked in advance can effectively remove the odor in the ingredients.

If you make it at home, just use clean water.

But if possible, use pork bone stock, so that the blanched ingredients will have a rich aroma, and the hot and sour soup will be more fragrant and delicious.

Pour the blanched ingredients into a large colander to drain the water.

Clean the pot, add a little lard into it, pour the dried chili segments into it, and slowly stir-fry out the spicy flavor over low heat.

Then add the onion and ginger and continue to stir-fry.

When the frying is almost done, add half the pot of pork bone stock.

If you have to put aside other soups, using such a large amount of pork bone stock and lard will definitely make the soup greasy.

But that's not the case with spicy and sour belly soup. Due to the large use of vinegar and pepper, this soup not only completely suppresses the greasiness of the soup, but also tastes sour and sweaty, which is very refreshing.

After the broth in the pot boiled, Lin Xu did not add the ingredients directly. Instead, he took out the dried chili slices, green onions and ginger slices from the pot.

When popping the buns, put the ginger slices in, so you don’t need to prepare shredded ginger.

When you drink it, you won’t get the unpalatable shredded ginger, which is very friendly to people who don’t eat ginger.

After all the ingredients are removed, simmer for a while, then pour the blanched ingredients into the pot, and then pour in half a spoon of white vinegar.

White vinegar is relatively volatile. If you add vinegar now, the sourness of the vinegar will evaporate quickly and take away the odor in the soup, making the soup taste more fragrant and delicious.

At the same time, the adhesion of white vinegar can also give the food a sour taste.

Pour out the white vinegar and simmer over high heat for one minute. Add salt, a little white sugar for freshness, a little MSG and the same amount of white pepper as the salt.

White pepper is an essential ingredient in hot and sour soup, and it can even be said to be a soul-like existence.

This is also a characteristic of Central Plains cuisine, which uses a lot of pepper and vinegar for seasoning. For example, vinegar and pepper are used in various soups in the most famous Luoyang water banquet, spicy soup, pot dumplings, etc.

After adding the seasoning, stir it twice in the pot, then pour in a spoonful of light soy sauce and a little dark soy sauce to add a bit of soybean flavor and color to the dish.

Stir evenly, then slowly add water starch to make the soup thicker.

When it's almost done, pour another tablespoon of balsamic vinegar into the pot along the edge.

If you want to enjoy the sour and fragrant belly soup, you need to add vinegar twice. The first time is white vinegar to give the ingredients a sour taste and at the same time clean up the odor in the broth.

The second time is the balsamic vinegar before serving.

Balsamic vinegar has low acidity and strong flavor, so it is most suitable to be added when cooking.

After stirring evenly, turn off the heat, then hold the pot and pour the soup into the basin with shredded green onions, coriander segments and leek segments.

After pouring it in, stir it with a spoon and flip the ingredients on the bottom of the basin to the top.

To prevent the shredded green onions, coriander and leeks from being blanched.

After doing this, a sour and delicious spicy and sour belly soup is completed. The soup is ruddy in color and slightly thick.

White shredded tripe and scallions, red shredded carrots, green coriander, tender yellow leeks, black fungus... all kinds of colors gathered in the basin make the whole soup look uniquely beautiful.
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As soon as the soup was ready, Zhu Yong and Wei Qian each made a pot of hometown fried noodles.

Put it into a basin, take it outside, and start eating!

Outside, Xie Baomin's two children have arrived by subway from the swimming pool and are being urged by Geng Lele to study their respective courses.

The two brothers are in eighth grade and one is in high school, not much younger than Geng Lele.

But classmate Xiaomo Gutou can easily crush her in terms of IQ.

She said while teaching:

"With your situation, it's still very difficult for you to get into Tsinghua University and become my junior student. Let's do this. Come over every weekend from now on and I'll give you two extra lessons."

After entering college, Geng Lele discovered that the girls in their sophomore and junior years were always acting like senior students and commanding the lower-grade students to work.

She also wanted to experience the joy of being a senior, so she came up with the idea of ​​​​training her own juniors.

Not only Xie Baomin's two children, but also Lin Xu's group of cousins ​​who often sneaked around Lin Ji's food topics were also recruited by Geng Lele.

But what troubles her is that Lin Xu's cousins ​​say they won't go to Tsinghua University and only want to take the Central Bank of Finance and Economics exam, leaving Geng Lele speechless.

"Eat, eat!"

Today we had fried noodles and spicy and sour belly soup for lunch. Each person had a plate of noodles and a bowl of soup. When it was Spring’s turn, Lin Xucheng said to the car boy:

"Change the bowl for him and change the soup into a small bowl."

For people with small appetites, they have to grit their teeth to finish a plate of noodles.

But for Dachun, if he has more than three mouths, he loses.

Therefore, it is more appropriate to change to a basin.

As soon as Shen Baobao and others sat down after serving the rice, they couldn't wait to start tasting the tripe soup and fried noodles that they hadn't eaten in a few days.

The delicious fried noodles with the spicy and sour belly soup attracted everyone's exclamation as soon as they were eaten:

"Wow, this fried noodles with tripe soup is really amazing."
To be continued...