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

Mu Xi put the seabass on the pot and steamed it until it was cooked. The small fish as long as fingers were disemboweled and all the fish debris inside were taken out.

Heat a large amount of oil in a pot, put a few pieces of ginger, sprinkle a handful of salt on the bottom of the pot, and then put the small fish in the pot and fry.

With the salt base, the fish skin will not break so easily.

The small fish were fried until they were browned on both sides. Zhao Yeqing looked at them and saw that they were almost ready to be cooked. He took out a piece of pickled radish that had been pickled in the kimchi jar last winter.

This piece of radish had been soaked in a very delicious food, and her teeth began to soften when she smelled the sour smell.

Cut the radish into small strips, add whole cloves of garlic and small fish fillets and stir-fry.

When it's almost out of the pan, sprinkle a handful of garlic sprouts.

When the pickled radish is pickled, it is pickled with chili peppers. It has spiciness in it. After stir-frying, the sourness and spiciness become more obvious.

It goes into the nasal cavity all at once, which is a bit irritating but has a sour aroma that makes saliva secretion rapidly.

She couldn't imagine how delicious it would taste with a bowl of rice.

Mu Xi picked out the largest shrimps, which weighed about five or six kilograms. This size was enough to peel the shells and eat the shrimp meat, so he took out a kilogram and boiled them.

There is still more than half a bucket of small shrimps left, so soak them in water first, and put the remaining large shrimps directly into the freezer.

Steamed sea bass, boiled lake shrimp and fried fish with pickled radish.

After finishing a few dishes, it was time to wait for the rice.

I got home late today. It takes a lot of time to steam the rice. In the past, I would steam the rice first before cooking.

The altitude of the meadow is relatively high. The higher the altitude, the more time-consuming it is to boil water or cook rice. If the altitude is higher, the rice will not be cooked even without a pressure cooker.

Zhao Yeqing opened the lid of the pot, picked out two grains of rice with chopsticks, tasted them, and made sure they were not uncooked before serving them to the table.

Mu Xi used his chopsticks the first time he touched this dish that made him salivate just by smelling it, and his face wrinkled up after taking one bite.

The sour radish that had been soaked for a whole year was no longer crispy at all. When you bite into it, the ten-level acidity juice in the radish gushes out.

Zhao Yeqing simply couldn't love it too much. He couldn't stop eating chopstick after chopstick. With the white, tender and delicious seabass, he finished two big bowls of rice in an instant.

After eating the rice, I started to peel the shrimps with my hands.

The taste of this lake shrimp is different from that of sea shrimp. The meat is not as crispy and slightly softer. The taste is also different. It lacks the fishy smell of sea and is more sweet.

She thought her stomach was full after two big bowls of rice, so she ate a few shrimps to satisfy her craving. She didn't expect the shrimps to be so fresh and sweet, and she couldn't stop eating them.

A plate of seabass and a plate of shrimps were placed directly on the disc, and a large pot of pickled radish and small fish also saw the bottom.

I don't know if it's because the weather has become much cooler, but the two of them have been very lethargic recently. They felt sleepy after eating. They hurriedly washed up and went to bed and fell asleep.

Sleep well and wake up early.

Early in the morning, Zhao Yeqing took out all the smaller shrimps soaked in water last night and left some to freeze. They could be fried and eaten as side dishes.

She planned to dry the rest and make half into shrimp skin and half into shrimp powder.

Shrimp skin is divided into cooked shrimp skin and raw shrimp skin. One is cooked and then sun-dried, and the other is raw and directly sun-dried.

The cooked and dried ones can be sprinkled directly on the soup surface to enhance the freshness, while the raw ones must be stir-fried with vegetables before eating.

The nutritional content of cooked shrimp skin is not as high as that of raw shrimp, and it is more troublesome to store. Because of the high humidity, it can only be stored frozen, which makes it easier to cook without putting it in a pot in advance.

Zhao Yeqing plans to make a small portion of cooked dried shrimps, and mostly make dried shrimps. After all, the most troublesome thing now is the storage problem. If there is no power supply one day, everything in the refrigerator will be broken.

Clean all the shrimps, boil a small part in salt water and put them in a small dustpan, and put them in the yard to dry together with another large dustpan containing all the raw shrimps.

Yesterday I found that there were too many fish in the fish pond. There is a high probability that they will not survive this winter. I might as well fish out a dozen more fish today and make them into dried fish or cured fish.

If I had known, I would not have brought back the big fish I caught yesterday. There will be too much to eat in the fish pond and I will have to take it to the lake and release it before winter comes.

After Mu Xi fed the livestock at home, he came to help kill the fish. After more than a dozen fish were dissected, cleaned, pickled, and dried, the eaves were filled with fish.

Zhao Yeqing raised his hand and poked at the fish hanging with their mouths facing upward, and said, "Does it look like the way our home used to be when the Chinese New Year was about to come?"

Mu Xi put a large bowl of fish offal into the refrigerator. He thought it could be fried and eaten tonight. Hearing this, he replied:

"Like, Chinese New Year is coming soon, do you still want to eat rice cakes this year?"

"Want to eat!"

The rice I grew this year will definitely taste even better than last year’s rice cakes.

Mu Xi checked the rice vat and found that the rice was almost out again. The Chinese New Year was coming in a few months, so he might as well make one or two hundred kilograms of new rice today, so that he wouldn't have to beat the cold all winter.

The equipment at home is limited, and it takes a lot of time to beat one to two hundred kilograms of rice. There are no rice threshing machines in tourist areas, and planting is not allowed in the meadows. In tourist areas, all rice is bought.

There are some in the villages down the mountain, but the rice thresher is too heavy to be carried up. Even if it is carried up, the battery capacity at home is not enough.

The two could only continue to use the previous manual equipment.

It took three days to finish all the 200 kilograms of rice. The rice bucket could not fit in the bucket. A section of the aluminum bucket had been emptied. The two took that section off the top and placed it on the ground as a rice storage bucket.

In addition to rice, wheat has also been shelled and ground into white flour, which weighs about forty or fifty kilograms. Several dozen kilograms of glutinous rice will be used to make rice cakes later. Now all the winter grains have been stored.

For fear of insects, I put a dozen star anise inside.

Mu Xi picked the star anise while he was burning charcoal. The place where he picked the star anise was where he found the chestnut tree last year.

Mu Xi's original intention was to pick up the chestnuts, but the anise was an unexpected gain.

He walked over cautiously, but unexpectedly found no trace of the monkey group from last year.

The chestnut shells that were eaten by the monkeys and thrown under the tree last year did not appear this year either.

Could it be that the territory was moved due to the weather?

But this makes it easier for him to pick things.

Zhao Yeqing ate two raw chestnuts and found them sweeter than last year.

"It is said that you eat flower buds in spring, leaves in summer, fruits in autumn, and roots in winter. There are the most fruits in the forest in autumn, but it is a pity that there is no time to pick them back."

In addition to chestnuts, the most common things in the mountains this season are also the dates picked when picking ramie last year.

It would be great if they could eat the persimmon they picked on the way from Meishan to the meadow, which was neither sour nor astringent.

The persimmons in this season are probably very delicious, both crisp and soft.

After arriving at the meadow, I really didn’t find any persimmon trees anywhere.