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

If it is eaten as a staple food, the original owner's notes mostly record the making of tsampa and highland barley cakes.

Zanba needs to be made with butter tea. The family’s cows are not pregnant yet, so there is no milk, so butter tea is out of the question.

The low-grade version can be made by mixing it with water, or adding salt or sugar, but it won't be as fragrant.

The simplest thing that can be made now is highland barley cake.

To make highland barley cake, you need to grind the highland barley into flour first. The stone mill in the warehouse is not small, but it is quite heavy to move out. The two of them have never used it for so long, and they find it troublesome to move it out and move it in. Most of the things they need to grind are stone pounded.

Now it is a bit reluctant to use a stone pound to grind noodles, so we can only move the stone mill out first.

She didn’t know how the original owner moved things out at such an old age. The image of the original owner in her mind suddenly changed from a gray-haired grandfather to Schwarzenegger on the grassland.

Cooked flour is used to make tsampa, and raw flour is used to make highland barley cakes.

Raw flour is ground directly from highland barley into powder, while cooked flour must first fry the highland barley and then grind it into powder.

The fried highland barley can also be eaten directly.

Zhao Yeqing wanted to cook a little bit of it, but it was a little troublesome because the highland barley was very easy to burn when fried, so it had to be mixed with sediment and fried in the pan. The sediment can act as a heat insulator.

If you want to get the sediment, you have to go to the lake.

The two moved all the threshed highland barley into the original owner's house, and bundled the remaining straw and put it in the hay room.

While it's still dark, go to the lake first and get the sediment back.

The two of them were very familiar with the road from their home to the lake, and there weren't many bumps and bruises along the way. Most of it was flat ground.

The two of them had not been to the lake since it started snowing. The lake was now covered with snow, and there were no geese or wild ducks on the lake anymore.

The bamboo raft made by the two people was also piled with snow.

When we walked to the lake, the shallow water had begun to freeze, and the ice was still so thin that it could be broken by just poking it in with your finger.

The sand near the lake has moisture and is frozen hard.

The two took some that were not too frozen and took them back.

After all, it was going to be used for frying highland barley, so Zhao Yeqing washed and filtered all the sediment in advance.

Mu Xi wiped the stone mill clean with a towel. He did not dare to wet it with water and clean it, for fear that the entire stone mill would freeze.

The washed silt is first dried to dry the moisture. Zhao Yeqing also cleans the highland barley that will be used to make cooked flour, and bakes it dry with the silt.

Zhao Yeqing took out the original owner's large wok. The inside was a little yellowed. Zhao Yeqing cleaned it, brushed it with oil, heated it on the fire, and then wiped the oil dry.

Pour the sediment and highland barley into the large pot, wave the spatula and start frying the highland barley.

Mixed with silt and highland barley, it is extremely heavy when you shovel it in, and your hands will feel sore after just a few stir-fryings.

As the heat rises, the highland barley in the pot gradually releases its aroma, and the rice grains crack slightly due to the heat, revealing the white interior.

Zhao Yeqing took out the highland barley mixed with sand and poured it into a sieve to separate the highland barley and sand.

The sand after sifting and washing is very fine. After sifting, there is almost no sand left on the highland barley.

Zhao Yeqing waved hard and threw the highland barley up and down several times. After no dust could be seen in the air, the highland barley was sifted.

She picked up a piece of highland barley and put it into her mouth. It was crispy and burnt, a bit like popcorn, with the most original fragrance of wheat.

It's quite delicious as a snack.

She grabbed a handful and walked to the yard, stopping Mu Xi who was grinding the noodles, "Open your mouth."

Mu Xi obediently opened his mouth, and Zhao Yeqing poured half a handful of fried highland barley into his mouth, "Does it taste good?"

He swallowed a mouthful of highland barley and thought about it for a moment before saying, "It's pretty good. Add some sugar and you can make rice krispie treats."

Zhao Yeqing let out a surprised "Ah", "Don't say it, you really don't say it."

She thought of her dustpan of malt, almost ripe now.

If it had grown long ago in the summer, but now the temperature is a bit low, it will take two more days.

She took out most of the fried highland barley and ground it for Mu Xi, and kept the rest to make rice krispie treats.

Zhao Yeqing walked into the room, walked to the fireplace and took down the hay covering the dustpan. The wheat seedlings underneath had grown to ten centimeters high.

Crisp and tender yellow-green, the rhizomes at the bottom have grown all over the dustpan. The rhizomes have penetrated deep into the gaps in the dustpan and taken root firmly.

Taking the wheat seedlings into the kitchen, Zhao Yeqing used a knife to cut the bottom of the dustpan so that the entire wheat seedlings in the dustpan could be moved slightly.

She first lit up the fire and steamed the glutinous rice. In order for the malt to turn into maltose, it had to be mixed with the glutinous rice to ferment.

When the malt on the dustpan is torn off, the sound is extremely pleasant, like peeling off a complete piece of turf.

After adding a large ladle of hot water to the large basin for cleaning, and then adding cold water to adjust the water temperature to the appropriate temperature, Zhao Yeqing put the malt in and cleaned it.

Drain the clean malt and chop it into pieces with a knife.

The glutinous rice was not yet steamed, so Zhao Yeqing thought of helping Mu Xi grind the noodles.

Next to the stone mill in the yard, a small bag of raw noodles has been put in it, and now the grinding mill has begun to grind the cooked noodles.

She walked over and grabbed a handful of cooked highland barley and put it into her mouth. The taste was slightly worse as it cooled down.

"You take a break and I'll do it instead."

Mu Xi did not agree, "No, you have to sweat while doing this. If you sweat in this day, you will get cold when the wind blows. Your menstrual period is so fast that you don't even know it."

Zhao Yeqing walked aside obediently and watched, "Why don't we grind the cornstarch?"

"Try it first. If you are not used to highland barley cakes, just mix the highland barley with rice and steam it."

By the time the glutinous rice is steamed in the kitchen, the cooked flour is almost ready.

Zhao Yeqing poured the glutinous rice into a basin and let it cool.

If you leave it outside for three minutes in this weather, the whole pot of glutinous rice will be half cold.

Add chopped malt to warm glutinous rice, mix evenly, cover and ferment.

Fermentation is slower when the weather is cold. Normally five or six hours of fermentation is enough in summer and autumn. Now it is estimated that it will take eight or nine hours.

It's seven o'clock in the evening now, and it's already early morning when the fermentation is complete.

She hadn't stayed up late for a long time, and planned to stay up tonight to wait for the malt to ferment before going to bed.

Mu Xi brought in the highland barley noodles and made highland barley cakes and highland barley paste tonight.

Highland barley paste is like sesame paste, highland barley noodles mixed with water and some sugar added.

Highland barley cakes can be made sweet or salty.

Zhao Yeqing said that he wanted to eat something salty. He would feel uncomfortable if he didn't eat something salty for dinner.

The highland barley cake was relatively bland, and she wanted to find some side dishes with a stronger taste to go with it.

His eyes swept up and down the kitchen and settled on the jar in the corner.

This is the sour pork she marinated more than a month ago. She hasn't opened it and looked at it for so long.

After removing the stone covering it and opening the jar, the sour aroma came out.

The originally red meat inside has turned white after fermentation. Before it's even taken out of the pot, just the smell of the sour aroma makes people salivate rapidly.