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

Grease your hands, shape the glutinous rice balls into small balls, flatten them and put them on the dustpan.

After being dipped in oil, the glutinous rice cake will not stick to your hands. Once it is dried on a dustpan and then soaked in clean water, it can be stored for a long time.

Mu Xi loves sweet food, so they shared a small bowl of glutinous rice cake sprinkled with sugar.

Zhao Yeqing had to stand for a while after eating glutinous rice, otherwise he would easily feel upset in his stomach.

The two of them thought about going for a walk and observing if there were any traces of wolves on the meadow.

Their area is already at the edge of the meadow, and logically speaking there is no group of animals for the wolves to hunt.

Even on the lakeside near them, there were only traces of wild ducks, geese, and at most wild boars.

I don’t know if it’s because the last time I hung up the wild boar and left it there for two days before taking it down, it had a certain deterrent effect. Recently, there are very few traces of wild boars nearby.

The two walked around the meadow and found no traces of hunting or walking by wolves. There were no new footprints or feces in the pine forest where the wolves were found before.

"Have you already left?"

It was relatively safe to go out in broad daylight. The two of them wandered around like this and found no other animals except birds.

Wandering near the field, I saw that the wheat was still so tall and the highland barley was about to set ears. When the ears were formed and filled with slurry, the highland barley would be harvested in about a month.

There is not much rice and flour left at home. After the highland barley is harvested, the food can fully last until the wheat harvest.

The wheat will mature only when the weather gets warmer, and when the rice is planted, there will be a one-year crop rotation period, and the family will no longer be short of food.

Mu Xi casually cut two handfuls of rye grass and held it in his hand, "Take it back and feed it to the pregnant sheep to satisfy their craving."

The sheep haven't gone out for a few days. Fortunately, the sheep don't exercise much. The goats must be uncomfortable because they like jumping on the top of the mountain.

With so many sheep pregnant, two handfuls were not enough, so Zhao Yeqing also grabbed two handfuls in his hands before walking back.

The wind in the meadow is always strong. When there is no wind, it is quiet. When the wind blows, it blows so hard that people can't stand still.

A gust of wind blew from the depths of the meadow, carrying clammy moisture, pushing the two of them quickly towards home.

Entering the sheepfold, the fresh pasture immediately attracted the sheep. Zhao Yeqing tried his best to stretch out in front of the pregnant sheep, but was still snatched away by other sheep.

One ram in particular was the most noisy on weekdays, the most aggressive in grabbing food, and always bullying other sheep.

Zhao Yeqing sneered, pointed at the goat and Mu Xi, "When the weather gets colder, this one will be slaughtered first."

It just so happens that sheepskins can also be used to make clothes and scarves, or you can stock up on a few more to make mattresses.

Thinking of this, Zhao Yeqing remembered the wool she sheared when the weather was hot. She had previously thought that she could make wool felt in winter.

She had never seen wool felt when she was a child. When she found this room, there was a piece of wool felt in the cabinet of the original owner, and there were also instructions on how to make wool felt in her notes.

It was like a wool blanket, but it didn't require weaving or sewing. It only needed wool to make it. This was something she had never seen before, and she always wanted to try it when she saw it.

"Take out the wool and take a look."

Mu Xi took out the bagged wool from the hay room. He had said before that he would look through it from time to time to see if there were any insects or mold, but later he forgot about it when he had more things to do.

Open it now. Fortunately, there are no insects or mold inside, but the smell is not very good.

Spread the wool on the ground covered with plastic sheeting and let it dry first.

The wool had been in the bag for so long that it had become a ball. It was slightly torn apart but not completely. I used something to hold down the edges so that it would not be blown away by the wind.

The tools for making wool felt also need to be taken out to dry. It is a curtain similar to a bamboo mat. It has not been used for a long time and there is a lot of dust on it. I rinse it with water and brush it clean, and spread it out next to it to dry.

There is also a tool that looks like cotton, which is used to stretch wool. It is also scrubbed and dried.

Mu Xi and Zhao Yeqing have finished the cleaning work and have to wait until tomorrow to continue. Today they will make the wine yeast.

The washed Polygonum flowers had been completely dried. Mu Xi chopped the Polygonum flowers into pieces and then crushed them into pieces with a roller.

Originally, it would be more convenient to pound it with a stone, but after the glutinous rice cakes were soaked in water and not washed, I just used a roller.

Add boiled purified water and crush together to form a paste.

Zhao Yeqing took out the rice flour from the bag hanging on the wall, poured it into a clean small basin, and then poured the paste into it.

Mix the rice flour and spicy polygonum flower paste until evenly mixed, and then knead it gently into a ball.

The Polygonum flower paste is gray after being crushed, mixed with a few unbroken flowers that turned dark purple, and mixed with white rice flour to form small gray dumplings wrapped with petals.

Mu Xi took a small dustpan and put the gray dumplings in one by one.

Zhao Yeqing smashed the old distiller's yeast into pieces with the handle of a knife, then gently crushed it into white powder.

Sprinkling the old koji powder on the ash dumplings, Mu Xi shook the dustpan to evenly coat the ash dumplings with the old koji powder, which would allow the ash dumplings to ferment into new koji faster.

Mu Xi spread the pine needles he brought back from the basket in the morning under the dustpan, placed the ash dumplings on the pine needles, and then spread a layer of pine needles on top of the ash dumplings.

Pine needles are both breathable and warm, and have a light pine fragrance, which is perfect for helping fermentation.

Now that the temperature was a little low, Zhao Yeqing went to the hay room and took a handful of hay to cover the top of the dustpan to increase heat preservation and allow the ash dumplings to ferment better inside.

I took it to the original owner's house and kept it. No one lives here now, and there is no oil fume. The clean one is best for fermenting koji.

It is easy to get bacteria from brewing wine, and when you make koji, you may accidentally get bacteria and grow black hairs, so you need to be extra careful.

Wait until it's almost night.

Zhao Yeqing went to the dustpan containing glutinous rice cakes and poked the rice cakes inside.

The glutinous rice cake has dried out and become hard.

Zhao Yeqing poured cold boiled water into the basin and put the glutinous rice cakes into the water one by one to soak.

Saved four to bake tonight.

Mu Xi pulled a radish from the vegetable garden behind and cut off a piece of bacon.

Stir-fry shredded radish with diced bacon and add a little chili pepper.

It was originally an ordinary home-cooked dish, but it was different with rice cakes.

While Mu Xi was cooking, Zhao Yeqing took out the net used to twist the wire to roast palm fruits.

Arrange the glutinous rice cakes on the net, and slowly bake them over the charcoal fire. The inside of the glutinous rice cakes will slowly swell up, and a big bubble will bulge out. Then it will pop and release the gas. At this time, the glutinous rice cakes will be burnt on the outside and burnt on the inside. So glutinous.

Putting the glutinous rice cake into the bowl, Zhao Yeqing blew in while gently pulling the glutinous rice cake open with his hands.