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

Now is the time when the moisture content of corn stalks is the highest. Once it is lower than 60%, it will be difficult to ferment when making silage, and it must be processed as soon as possible while it is fresh.

Now that we have electricity and lights, it doesn't matter if we work in the yard at night, but we definitely won't be able to finish it tonight, so we can't be impatient. It's better to finish it in one batch and pour it into silage together.

After the two of them finished harvesting and moved back, they washed up and went to bed quickly after dinner. They waited until dawn, got up and had breakfast before starting to work.

Taking out the cutting machine used by the original owner to cut pasture, a corn stalk had to be folded into two pieces before being put in.

The manual machine was not very fast, and neither of them had eaten lunch. They were so busy that they didn't finish it until the afternoon when the sky turned yellow.

Zhao Yeqing went back to the kitchen to cook, while Mu Xi poured the cut feed into the silage cellar and compacted it tightly to seal it.

She first steamed a large pot of rice, and then took out the chicken offal that was left after killing the chickens and making air-dried chicken a few days ago and defrosted it. Mu Xi took out the chicken offal and disposed of it all. After thawing and cleaning it, he changed the knife. Just put it in the pot.

Then he took out pickled radish and pickled ginger and pickled pepper from the kimchi jar, cut them into small strips with a knife and put them in a bowl for later use.

She likes to eat whole cloves of garlic. Raw garlic is too spicy, and it tastes best when it is boiled, fried or roasted.

Saute a whole clove of garlic and shredded ginger in oil until fragrant, then pour the remaining pickled peppers and pickled radish into the pot. Instantly, the choking sour aroma surges up, making your mouth water.

After stir-frying for a few times, pull all the side dishes to the edge of the pot, add a little oil in the middle, and when the oil is hot, pour the chicken giblets into the pot and stir-fry over high heat.

Stir-fry the chicken offal until it changes color and the moisture inside dries up, then stir it evenly with the side dishes on the side of the pot. When spicy and sour dishes come out of the pot, Zhao Yeqing is used to adding a little bit of sugar to freshen it up and neutralize the overly pungent taste.

One dish filled a large bowl. The two of them had not had much rest in the past two days, and she was too lazy to cook any more.

So each person had a big bowl of rice, which he ate with spicy and sour chicken. This dish was very good for rice. Mixed with rice, he finished a big bowl without realizing it, and the bottom of the dish was gone.

Only half of the large pot of rice was left for Rhubarb and the others. In the pot, mutton soup and a pile of boiled mutton had been heated for them in advance.

Make the rice soaked in mutton soup, then use chopsticks to poke the soft mutton into shredded meat, stir evenly with the soaked rice, and divide evenly into each dog's bowl.

The weather has been good recently, and the dogs took the sheep out to graze during the day. They were worried that they would encounter the prairie dogs found on the meadow last year, so the two went to explore the meadow before the corn harvest.

I felt relieved after making sure that the little guy carrying the plague was no longer on the meadow.

They were not too worried about predators such as wolves and foxes that would attack, but Rhubarb could hunt, and would often hunt rabbits with Coyotito nearby when grazing.

If you bite a prairie dog and contract the disease, you'll be in trouble.

Mu Xi took all the empty bowls to the sink and washed them. "There are very few animals in the forest this year, and there are not many rabbits on the meadow. I haven't seen a few in such a long time. Do you think they will come back this autumn?" Not everyone comes back with an empty stomach.”

Speaking of this, Zhao Yeqing was very glad that he came to the meadow and met so many sheep and cows. The chickens at home did not give up and brought them to the meadow.

Otherwise, given the current situation, if all sources of meat depend only on hunting, they may not be able to eat more than a few meals a month.

How can it be like now, where I can't even finish the meat.

Zhao Yeqing felt that their current level of food affluence might have surpassed that of more than half of the people in the world.

After dinner, Mu Xi took a spoonful of the iced liqueur that had been prepared. After it was done, he filled a large bowl with it, boiled it, cooled it and stored it in the refrigerator, and also made a plate of small glutinous rice balls.

The small glutinous rice balls are also refrigerated after being cooked. After being refrigerated, they become very chewy. Eat them with ice-cold sweet wine, and it can be regarded as an after-dinner dessert.

Mu Xi ate sweet rice dumplings with sweet wine and discussed with Zhao Yeqing.

"Last time I went to pick fragrant leaves, the osmanthus over there was almost in bloom. Recently, the bees at home have been flying in that direction. I thought I would get some osmanthus before returning to Meishan. Don't you like to eat sweets with a bit of osmanthus flavor? Well."

Hearing this, Zhao Yeqing smiled and rolled his eyes, meaning, "Yes, I also like osmanthus the most."

Mu Xi didn't notice anything was wrong and didn't realize it until he went to bed at night.

His name was taken from Osmanthus osmanthus, which is the ancient name of Osmanthus fragrans. Because his grandmother and grandfather met under the sweet-scented osmanthus tree when they were young, his name later took the homonym of Osmanthus osmanthus.

In the room, on the wooden bed shrouded in moonlight, someone was kissed until he was so hypoxic that he was in a daze. The instigator kept talking in his ears, "Who do you like the most? Say it again..."

Zhao Yeqing...This man seems to have a serious illness.

Finally, the satisfied Mu got up early and made breakfast before waking Zhao Yeqing up.

Zhao Yeqing's dream all night was filled with scenes of being chased and bitten by wild dogs. He glared at him sadly and calmed down after eating a delicious breakfast.

If you go to pick sweet-scented osmanthus today, you have to bring a plastic sheet with you.

Mu Xi walked in front to clear the way. After Zhao Yeqing entered the mountain, he wanted to ask how long it would take, but after taking a few steps, he smelled the rich and strong fragrance of osmanthus.

Instantly clear your mind and feel relaxed.

Zhao Yeqing couldn't wait, "I'll fold two more later and put them in bottles in the room."

The space in the room is relatively airtight, and the fragrance lasts a long time. After arriving, the whole room is filled with the fragrance of osmanthus, which is very beautiful just thinking about it.

After arriving, I discovered that the osmanthus trees here are different from those in Meishan. There is a big tree in Meishan, but there are several osmanthus trees here, both large and small. The trunks can be hugged by one person.

The color of the osmanthus is also different. It is not as golden as the osmanthus from Meishan, but more like milky yellow.

The sweet-scented osmanthus trees are in full bloom, and the fragrance under the trees is even more intoxicating.

The two people spread the plastic sheet flat under the tree and shook the tree trunk gently. The sweet-scented osmanthus flowers on it fell on the plastic sheet like falling rain, making a gentle clicking sound.

The flowers that can shake and fall are the flowers that are almost withered. The flowers that have just bloomed cannot come down if they are shaken gently. They have to be beaten with bamboo poles.

However, the two of them only use it for eating and smelling, so they don't use that much. Now there is a big bag of osmanthus flowers on the plastic sheet. If they only use it to put some when eating desserts, they probably won't be able to finish it in five years.

Mu Xi gathered the four corners of the plastic sheet on the ground together and tied it with a rope. The large bag of sweet-scented osmanthus inside was picked and cleaned after it was brought home.

Before going home, I didn't forget to pick a clump of osmanthus branches with the best blooms. The osmanthus flowers on them are all freshly bloomed and have the strongest flavor. Taking it back and putting it in a bottle can keep the fragrance for half a month.