The heroine of Kuai Chuan Zhi's family only farms

Chapter 742 [741] Beast World Farming 51 (2 more)
Later, Tangtang saw fresh peas, bamboo shoots, bamboo stalks, figs, yams, smaller yellow sweet potatoes, Hericium erinaceus, that kind of thin and long pepper... To be honest, it was full of two The good things about the car are not as powerful as the impact of the ears of wheat.

And this also proves that the world she lives in is much bigger than she imagined.

She put the things of this car back into the space, because the cold winter also needs fruit supplements, whether they pick them themselves in summer or store them in this way, they are enough to eat and drink for the whole cold season.

The next day, wrap the soaked soybeans in cotton cloth and steam them on a steamer. After they are cooked, put them on your fingers and twist them until they are in powder form.

If she has wheat now, she can fry the raw wheat until golden and grind it into powder, which can be used as fermented koji, but isn't there nothing?So she simply used buckwheat noodles instead (nonsense, I haven’t tried it, I don’t know if it works), after frying, put it into a small millstone and grind it into powder.

The steamed soybeans are put into three large bamboo baskets to cool, and then the ground buckwheat flour is poured in separately, and each bean should be stained with this powder.

Then put it in a warm room to make koji until green hair grows on the surface. Of course, this takes time. After all, good soy sauce, especially the pure ancient method, takes half a year. .

She didn't choose the right time right now. Although there is sunshine, it's a cold and cold day, which is not suitable for drying, so she plans to try other methods.

During the process of making soybean koji, Tangtang directed the orcs to cut the meat and clean the casings again. Because there was a lot of meat, he had to find a way to make sausages for storage. At the same time, he did not forget to make smoked bacon every day. The three orcs plus Lily, in a team of two, she is in charge of directing and seasoning.

For the enema, I also made a wooden enema device. In fact, it is just a long tube that squeezes and pushes the intestines. It can be made with bamboo, and it is not difficult.

It is not easy to irrigate the intestines too much, nor too little. Once it is long, it must be tied with a rope, and pinholes must be pierced to facilitate ventilation.

When his house is full of sausages hanging in the corridor and smoked bacon in several rooms, it is considered that most of the meat has been processed. Of course, one hundred and eighty catties must be reserved for fresh meat, and the rest can be made into bacon , smoked bacon, and sausage meat, she basically did this, because only in this way can she free up space.

The remaining ribs, big bones, internal organs, heads, etc. need to be marinated slowly.

After the meat is processed, her period is over, and the soybeans covered with curly hairs in the warm house are also fermented.

She took two buckets of stream water, diluted the salt water into the water, and poured them into a large earthen pot filled with soybeans. It was cold outside and there was not enough sunlight, so she put them in the kang, not daring to put the top of the kang, for fear that the temperature would be too high. When it is broken, the temperature in the kang is about 20 degrees.

After that, cover the lid and stir it every day, and the soybeans will turn black day by day as they ferment (here is a kang house, nonsense, and actually need to be exposed to the sun). This method is used instead of the sun for exposure. The time will last for half a year, and it needs to be stirred every day during this half year.

"That's enough. Now we have a kang. When the outdoor temperature is about the same as our current temperature, we will move out (after the cold season). Remember this time. We have to wait until the rainy season. Being able to make a second brew, of course, is based on the premise of my success this time.”

"After half a year, what kind of soy sauce will it be?"

Tangtang shook her head, "It's not that simple. It has to form a sauce embryo first. When the sauce embryo matures, it needs to receive the essence of the sun and the moon. We put it on the kang head. We don't know if it will succeed. Just wait!"

"Okay, let's make tempeh next. Take out the soaked beans yesterday and wash them. Wash them several times to ensure that there are no impurities and the water is clean!"

In winter, if she could not touch the water, she would not touch the water. Usually this kind of work is left to the men, so she is happy to be free.

Afterwards, pour the soybeans into a stone pot and boil them over a low heat until they are fully ripe and soft but not rotten.

Before the cold season, she picked fermented soya bean grass, which usually grows by the stream and has small purple flowers. It was in their yard before, and she asked the cubs to find a lot outside, just to make fermented soya bean.

Wash the fresh fermented soy bean grass and spread it on the bottom of the tank. The soybeans are not hot to the touch. When the temperature is not high, pour them into clay pots, wrap them with fermented fermented bean curd, pile large stones on top, and cover with cotton cloth to wait for fermentation.

Add salt to the water for boiling soybeans and put it in the space for subsequent use.

Generally, no more than three days are enough for fermentation. In order to keep the temperature at [-] degrees for fermentation, she also put the clay pot on the kang, but it is at the back of the kang head. The temperature here is a little higher than in the kang, but it is not As for being too hot.

When the fourth day comes, the fermented soybeans can pull out transparent silk, which means it is ok.

Then, mix the five-spice powder, chili powder, millet pepper, two vitex, peeled and chopped turmeric, and sea salt evenly. Because there is no wine, she will not put it. After all, there is space, and she will not worry about it being broken. This is water tempeh way of doing.

There is also a method of dried fermented soybeans, which is also dried and steamed, but the water needs to be dried, and then the hay that has not been exposed to rain is spread in the bamboo basket, and the soybeans are spread evenly, and then covered with a layer of hay, put After three days of fermentation at the end of the kang, white hairs will grow on the surface, don’t worry about it, continue to kang until the kang is dry, this kind is simpler than water tempeh, but no matter what, the taste is top-notch.

If you want to eat bean sprouts, you can also use soybeans to make bean sprouts. The bean sprouts are even easier. Soak for half a day, put them in a clay pot, cover with a damp cloth, put them at the end of the kang, change the water with warm water every day, and wash the wet cloth every day , if you want to make it thick, just press a heavy object on the cloth.

After that, she also used soybeans to make soybean paste, soybean skin, soybean gluten, fermented milk, tofu skin, dried tofu, soybean powder and many other delicacies. No one expected that the seemingly ordinary soybeans could be so ever-changing.

Tangtang likes to eat fermented soy beans. He made tempeh fish with dried tempeh and sea fish. Pour tempeh into a bowl and serve it with rice is a delicious dish.

Stir-fried chili with soybean sprouts is super good for rice. Bean curd and bean tendon are also very good for stewing. Beastmen and Zaizai love to eat it. Except for fermented bean curd.

Because there is a warm kang, she didn't want to waste such a good opportunity, so she made distiller's koji first. The raw material of distiller's koji she chose was a mixture of several grasses, because she lacked several kinds of grain distiller's koji, such as corn and wheat bran. , she doesn't have any, so she can only choose plant koji.

These grasses are raw materials that can be seen everywhere in the beast world. As early as the rainy season, a lot of them have been collected, such as Tuxian grass, sweet Polygonum grass, honeycomb grass, spicy Polygonum grass, mint, washed and chopped, and then put In the stone mortar dug by the stone, use the kind of wooden stake that can be stepped on to start smashing down, smash it, pour it to the point where the water comes out, add the ground rice flour, mix well, continue pounding for a while, and then make them into balls.

Then wrap it with a layer of koji powder left over when making soybean koji a few days ago, just roll these balls on top, until the rolling is over, because there are not many left, and then spread a layer of rice balls in the bamboo basket A layer of lotus leaves, put neatly rolled green balls on the lotus leaves, put hay in a pot, put the bamboo basket on it, cover it with a cloth, then cover it with a bamboo lid, and put it on the kang for fermentation .

For a long time, she hadn't tried whether their Liliguo rice could be used to make rice wine, but she just wanted to prepare it for making wine, so she would try it by the way.

The rice is not used much, and it will not be wasted in case of failure. Wash it and soak it overnight, filter out the water, steam it in a pot, rinse it with cold water after it is cooked, pour it into a jar, crush a piece of koji, Because the rice is only three or four catties, one distiller's yeast is fine, then add warm water to stir the rice evenly, cover the lid and place it in the kang, because there is enough temperature, you don't need to wrap it, let it stand for a few days, start Stir every day for easy flavor and even fermentation.

In fact, she didn't have high expectations for this kind of rice. Firstly, it was because her koji production was not perfect, and secondly, the choice of rice was not standardized in her previous life. It can only be said that she crossed the river by feeling the stones and made do with it. .

Now the kang in their house is burning continuously all day long, and of course it is not in vain. You can see how useful it is when you see the full bottles and cans.

She didn't add sugar or sweet wine koji to the fermented glutinous rice wine, so the wine made must taste like ordinary rice wine.

Because there is stirring every day, she can feel the change of the taste, but it is a bit slow. Fortunately, she is not in a hurry. After all, the cold season is so long, and there is a lot of time to wait.

There is not much cotton cloth left, so the sisters started spinning and weaving again. Some cotton has been dyed during the rainy season, and now it is taken out, flattened and rolled into cotton wool, which can be directly used for weaving. When the squeak sounded, the cold season had quietly passed for a month.

Their family didn't go out to work, and they ate greasy food, so they changed from three meals a day to two meals a day.

Usually at ten o'clock in the noon and one at four o'clock in the afternoon, and they are all served on a rich plate.

Ever since the little ones in the rainy season were told by her to collect the fungal spores, she had left these fungal spores in the space.

In winter, there is a heated kang in their room, and the temperature is suitable for growing fresh mushrooms. She puts these spores in the cultivation soil. This kind of soil is homemade. There are peat soil and peat soil. Add pine needles, wood chips, grains, hay, cow dung, etc. This kind of soil needs to be naturally fermented and has a certain water holding capacity, which is very suitable for growing mushrooms. She also said that she chose the production method specifically for growing mushrooms.

The soil needs to be packed in bamboo tubes, which are mixed with fungal spores. The top of the bamboo tubes is hollowed out to leave places for watering and mushrooms to emerge, and then they are connected one by one and hung to the top of the kang [-] cm away. Temperature-remembered water spray, under the right temperature, the spores can grow up quickly (leave me a message if there is a mistake, thank you).

(End of this chapter)