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

This stuff is toxic and can repel pests, but the land once planted with tobacco cannot be immediately planted with other crops.

Tobacco has its own mosaic virus, which will not show up on itself, but it can affect crops such as tomatoes and cucumbers, and even interplanting is not possible.

Mu Xi came down and said, "Let's deal with the taro first. Is it planted next to the tomatoes?"

Zhao Yeqing found that Mu Xi's way of thinking was different from hers. She would try to figure out the best way to deal with it, while Mu Xi would just do what was in front of him if he couldn't figure it out.

She nodded, "Yes, just plant five."

After a mother taro is planted, it can produce seven or eight child taros when harvested. If the yield is good and there is enough fertilizer, there can be more than a dozen child taros.

The taros dug by Mu Xi from the stream grew naturally without much fertilizer supply. They did not grow very big and there were not many child taros. Only five mother taros could be planted, and the rest were not suitable for planting.

It's okay to plant it reluctantly, but the yield is not expected to be good, and it can't be planted in the basement.

This variety of taro has very wide leaves when it grows up, so these five were planted reluctantly.

After the mung beans are harvested, the basement should be a little more spacious.

There were quite a few taros left, and Zhao Yeqing picked one that looked good and planned to plant it in the room.

If you grow this thing into a potted plant, you will not only be able to harvest a few taro plants, but the leaves are also very beautiful, no worse than those potted plants such as the dripping Guanyin money tree.

As for the other taros... Zhao Yeqing swallowed.

It seems that these two days have been a feast for the eyes.

Do not remove the soil from the surface of newly dug taro. It can be stored in a cool and ventilated place for several days.

But if the outside soil has been removed and the skin has been scraped off, it can only be frozen in the refrigerator, and it can be stored for a long time.

Taro is delicious no matter how you eat it, whether steamed, boiled, stir-fried or crushed into puree.

Zhao Yeqing took two and put the rest away for storage.

The peeling task is left to Mu Xi. You need to wear gloves when doing this. Taro is similar to yam. If you have sensitive skin, your hands will be itchy if you don't wear gloves.

The cut taro is milky white with fine purple patterns in the middle.

Today she plans to make a dish that she has wanted to eat for a long time - taro cake.

This is not the usual sweet snack like mung bean cake and yam cake, but a savory dish from Guangdong Province.

We will need rice flour soon, but there is no more rice flour at home. Zhao Yeqing cut the taro into small dices and said to Mu Xi without looking back: "There is no rice flour at home. Go and grind some quickly."

Rice flour is rice flour. After hearing this, Mu Xi took the rice and went out to grind it.

There isn't much rice left at home, so I have to beat some new ones if I have time.

After Zhao Yeqing finished cutting the taro, he took out two sausages from the top of the fire pit and cut them into cubes.

This sausage is made of beef. It is only salty and fresh, not spicy like Sichuan Province, nor sweet and fresh like Guangdong Province.

Authentic ones still have to be made with Cantonese-style sausages. Now this is the only one, so I’ll make do with it.

Zhao Yeqing cut the sausages, poured oil into the pot, sautéed the ginger and garlic until fragrant, then added the diced sausages and sauteed until fragrant.

After you smell the unique smoky aroma of the sausage, add the dried shrimps and stir-fry.

I didn't dare to catch too much in the spring, and I just left them in the lake to let them reproduce naturally, so the amount of dried shrimps at home was running low, and I had to wait until autumn to catch more.

After the shrimps are also fried until fragrant, add the diced taro and stir-fry briefly. Add salt, sugar, chicken essence, and pepper to taste. Stir-fry for a few minutes and then turn off the heat and let cool.

It's difficult to cool down in this weather, so I have to use a fan.

The old-fashioned fan turned the air outlet towards the door to avoid blowing up ashes in the kitchen.

He took a stool and put it in front of the fan, poured the fried taro sausages into a large plate, and placed it on the stool to let the air blow.

After waiting for a while, Mu Xi brought in the ground rice flour, and Zhao Yeqing scooped a big ladle into a small stainless steel basin, added water and stirred it into a paste. Cooked pulp.

"Please touch the taro to see if it's cold."

Mu Xi touched the back of his hand and said, "That's it."

Pour the cooled diced taro sausage into the raw and cooked slurry and mix well. Mu Xi has already boiled the water in a pot, with a steamer set up above.

Zhao Yeqing took a large stainless steel plate, brushed a thin layer of oil on the bottom, poured the batter mixed with diced taro and sausage into it and spread it evenly.

Put it in the steamer and steam it for half an hour.

There are generally two ways to eat taro cake, one is to steam it and eat it directly, the other is to steam it and then fry it in a pan.

The aroma of taro mixed with the steam could not be suppressed and burst out from the gaps in the wooden steamer. The kitchen, which was already hot and the air was not flowing, was suddenly enveloped by the aroma, which became more and more intense.

In such a hot weather, logically speaking, there is no appetite, but the aroma still made Zhao Yeqing unable to resist and opened the lid as soon as half an hour was up.

The lavender taro cake was mixed with red sausage, and the cooked rice flour on the edge was translucent and milky white. Zhao Yeqing sprinkled a handful of fresh chopped green onion on top and started eating.

Zhao Yeqing cut a square piece and squatted in front of the fan, letting the wind cool the taro cake before putting it in his mouth.

The soft taro has been steamed until soft and is paired with sausage. The smoky mellowness of the sausage and the unique aroma of the taro blend in an inexplicable harmony.

Mu Xi wrapped the hot plate in a towel and placed the whole plate of taro cake in front of the fan to cool it down before putting it in the refrigerator.

The stainless steel plate containing the taro cake was very large, as big as an ordinary washbasin. The taro cake filled the entire plate and was three to four centimeters thick.

Zhao Yeqing ate a full third of the plate, which was estimated to weigh two kilograms.

It was delicious, but the consequences of excessive consumption were also obvious. Zhao Yeqing groaned in pain all night and couldn't sleep.

Taro is a starchy whole grain, which is not easy to digest. If you eat it all at once, your stomach will feel bulging.

The weather was so hot that Zhao Yeqing had no appetite for food for a long time, so he drank light soup every day.

In addition, I injured my ribs before and drank Chinese medicine every day. My mouth and stomach were full of bitterness, and I couldn't eat anything.

There is no appetite but the body is hungry.

Recently, his health has improved, and his daily traditional Chinese medicine intake has changed from three meals a day to one meal a day. At this time, he encountered taro. Zhao Yeqing already loves taro, so he ate too much without paying attention.

When Mu Xi was clearing away the dishes, he found that there was so much missing, so he immediately gave Zhao Yeqing some digestive medicine.

Hawthorn is generally used for digestion, but hawthorn is actually not very useful for food accumulation in this situation.

Among the medicinal materials that Mu Xi usually saves, the most suitable one is chicken gizzard.

It is the inner wall of the gizzard left behind when the chicken is killed.