Who knows! As soon as I returned to the mountains to farm, I encountered a natural disaster.

Without waiting for her to refute, Mu Xi put his hands around her slim waist and held her tightly in his arms.

"Sleepy......"

The voice was so tender that Zhao Yeqing felt like he was acting coquettishly.

Forget it, there's nothing else to do today anyway, so just let him sleep.

Leaning in his arms and listening to the regular heartbeat, her whole body felt warm, and she fell asleep unconsciously.

-

When he was woken up by Mu Xi, he only slept for more than an hour.

"I won't be able to sleep if I sleep any longer."

She groaned, turned over and closed her eyes again.

She vaguely heard Mu Xi walking out of the room, and when she came back, her face was covered with warm moisture.

Mu Xi twisted a warm towel and started washing her face directly.

After the towel was removed, the warmth on her face gradually cooled down, and she woke up from her drowsiness.

The sunlight outside turned dark, making people sleepy just looking at it.

She stretched and sat up, feeling a growl in her stomach.

"What to eat?"

Mu Xi obviously heard this voice.

Zhao Yeqing lay back on the bed, hugged the quilt and twisted twice, "I want to eat rice cakes."

Mu Xi was convinced. This man came up with whatever he wanted.

But he also knew that she might want to eat the rice cake just a little bit now, but if she didn't eat it, this little desire would be amplified, and she would keep mumbling about it until she finished eating it.

"Can we eat tomorrow?"

Zhao Yeqing also knew that his idea came suddenly, and he smiled and said, "Okay."

Glutinous rice needs to be soaked overnight.

The rice cakes they have here are glutinous rice glutinous rice cakes. They are not ground in water, but made from steamed glutinous rice and then hammered with a big stone.

There is no special stone pound for making rice cakes here, so we can only use the stone pound for grinding sesame seeds. It is enough to make a dozen or so small portions.

When he got up the next morning, Mu Xi set up the steamer.

After soaking glutinous rice overnight, you can easily break the rice grains with your fingernails.

Mu Xi laid a drawer cloth inside the steamer and spread the glutinous rice on it.

It was still early, just before seven o'clock, and Zhao Yeqing was still in bed.

By the time she wakes up, the glutinous rice should be steamed.

It's just that eating glutinous rice directly in the morning is not good for the stomach. He went to the chicken coop and touched a few eggs, which were still warm.

I took two eggs, beat them, mixed them with warm water, and poured them into two bowls. I picked up the steamer with the glutinous rice, added an extra layer to the bottom of the steamer, and put the two bowls in to steam together.

It would be great if there were fermented glutinous rice balls. He remembered that when Zhao Yeqing was a child, the most common food he ate were fermented fermented glutinous rice eggs, and they had to be runny.

There is no glutinous rice grains at home, only two old distiller’s yeast.

After the custard on the lower floor was steamed, Mu Xi finished his bowl, warmed the other bowl over water, took the sickle and gun and went out.

This season, you should still be able to find Polygonum, which is used to make sweet wine. Mu Xi walked to a place with water in the forest.

There had been a landslide and many water sources had been displaced. It took half an hour to find a stream that had not been displaced.

Polygonum likes to grow near water sources. If the Polygonum this season is still alive, it should be blooming.

Mu Xi walked down the mountain along the stream. When he couldn't find Polygonum, he pulled out a few handfuls of fresh pine needles.

Only halfway up the mountain did I see patches of Polygonum vulgaris. The Polygonum vulgare flowers above were purple-pink, with spike-like flowers hanging down from the branches.

The spicy Polygonum used to make liqueur koji, Mu Xi also brought some Polygonum back with him. This was dried and ground into powder and sprinkled on the vegetable leaves. It is a natural insecticide.

When Mu Xi returned home, Zhao Yeqing was eating custard in a bowl.

Seeing him coming back, he got up and walked to the door, "Where have you been?"

After saying that, without waiting for Mu Xi to answer, he looked into his basket.

"Spicy Polygonum Flower? Shall we make sweet wine?"

Zhao Yeqing's eyes were bright, he hadn't drank for a long time.

Most wines, including fruit wines made with rock sugar, are inevitably a bit bitter, and only sweet wines are her favorite.

The glutinous rice in the steamer hasn't come out of the pot yet, and the glutinous rice cakes haven't been made yet. She is thinking about the sweet wine again.

Mu Xi smiled and drove her away, "We have to make the wine koji first, and we have to wait. Come sit down and eat your custard first."

Of course she wasn't in a hurry if someone was there to help her. If she pushed her a little bit, she would become a little ignorant. She took a spoonful of egg custard and put it in her mouth with a smile, "Eat it, this egg custard is delicious in the world."

Before making glutinous rice cakes, he washed and dried the Polygonum japonica flowers first, so that he would not have to wait any longer when making distiller's yeast in the afternoon, which would save some time.

Mu Xi opened the steamer. The glutinous rice inside had been steamed, and the rice grains were crystal clear and plump.

One steamer basket is just enough to fit them all into the stone pound.

Mu Xi smeared a layer of oil on the pounding stone and poured all the glutinous rice in with the drawer cloth.

In the past, when making New Year glutinous rice cakes, large wooden sticks taller than a person were used. Each person held one and hammered alternately. Now, they can only sit and hammer slowly with short wooden sticks.

The rice cake mainly needs to be smashed hard to break the rice grains. The movements of the hands must not be gentle, and each hit must be hit hard.

Zhao Yeqing finished the custard, washed the bowl and walked out of the kitchen.

The pasture and drinking water for the sheep and cattle pens must be supplied first, and the rabbits and chickens must also be fed.

The clay pot fired yesterday had completely cooled down in the stove today. I opened the lid and poked it, and found that the clay pot had been fired and hardened.

The four clay pots were gently taken out, three of them were successful, and one had slight cracks.

Zhao Yeqing placed this outside the house. When spring came, he would go to the mountains to find some wild flowers and plant them inside.

There was also a mud pot left in the tool room for use, and the remaining two were filled with soil and brought into the room.

The soil has been mixed with fertilizer in advance. Put the pea seeds soaked yesterday into a small hole dug with your fingers. Put two or three seeds in a small hole, cover it with soil and water it thoroughly.

There are small holes at the bottom of the mud pot, and wooden boards are used to cushion the bottom. Excess water seeps out through the holes, and the wooden boards will not stain the house.

There was also the sound of hammering in the kitchen. Zhao Yeqing washed his hands and walked in to change his hands.

"I'll do it, you take a break."

The hammering was very laborious, so Mu Xi handed the stick to her, rested for ten minutes and felt that her hands were no longer so sore, and then took it back.

Zhao Yeqing's ten minutes of continuous hammering was already his limit, it was really strenuous.

But thinking about the deliciousness of glutinous rice cake, she felt that she could do it again.

"If your hands are sore, just say oh and we'll switch."

There isn't much glutinous rice in the stone pound, so two people exchange it back and forth twice and it's almost done.

The shape of the rice grains was no longer visible in the glutinous rice in the basin, and it turned into a big sticky and sticky ball.

Zhao Yeqing reached out and pinched a piece, dipped it in sugar and put it in his mouth.

The glutinous glutinous rice cake dipped in white sugar is sweeter and more delicious than the glutinous rice cake dipped in brown sugar. Unfortunately, there are no fried soybean noodles. The salty soybean noodles are also very fragrant.

Directly transformed into soy milk mochi.

After eating a piece, Zhao Yeqing filled a small bowl with a bowl and planned to eat it later.

The rest will be made into glutinous rice cakes one by one.