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

If the number of grass circles is not enough, they have to make up for it as soon as possible.

Nature has its own laws of development. Human beings buy sheep and graze them on the pasture. As much grass as they eat, they should give back to others.

This is the balance.

Although it is now after a natural disaster and no one is taking care of it, for the sake of the future of mankind and nature, mankind should reflect on and restrain itself.

The two acted separately and investigated the surrounding area. Except for the three grass circles they saw at the beginning, there were no other grass circles around.

The old man's plan for this year has not been written out yet. The two plan to make up three more grass circles based on the plans of previous years.

To avoid the area where rhubarb is grazed, three areas were re-demarcated and fenced with wire.

Dahuang had already become familiar with the area enclosed by the wires where grazing was not allowed. When he saw the area enclosed by the two men, he took the sheep to avoid it.

There was a cart in the hay room. Its old appearance showed that it had been used for some time, and the wooden wheel hubs had become a little out of shape.

Mu Xi re-adjusted it and used it to transport forage back to feed the sheep.

While Mu Xi was mowing the grass, Zhao Yeqing planned to find some wild vegetables on the grassland to eat.

It’s hard to find wild vegetables now, and spring weeds will have grown old by summer, not to mention it’s still so hot.

Zhao Yeqing found a piece of purslane. This wild vegetable is cold-resistant and drought-resistant, and grows wildly. It can spread indefinitely with a little moisture, and you can pinch the tender ones at any time.

The sun was too strong, so she pinched a lot while squatting. When she stood up, she lost her balance and stumbled.

I accidentally stepped on a gray vegetable under my feet.

Zhao Yeqing didn't pick this vegetable home. Huihui vegetables are prone to rash after eating them in the sun.

Mu Xi shouted from the front, and Zhao Yeqing responded loudly, ran over and went home together.

Dinner has been arranged.

A bamboo rat was caught in a trap near the water source in the morning.

It's usually gray, but I only found a white one, which is a bit cute.

Bamboo rats don't drink water, but they like to hang out in cool, moist places.

This bamboo rat is very fat and has not lost any meat due to the hot weather. It may be because it has stored enough food before and eats and drinks in its hole every day to escape the heat. It has grown big and round.

It's two laps bigger than the biggest rabbit in the house.

Zhao Yeqing had never dealt with bamboo rats before, so he was a little scared, so he chose to move the grass and let Mu Xi make dinner.

By the time she finished moving the forage, Mu Xi had already taken care of the bamboo rats.

The outer hair is shaved clean, and the skin is burned and washed in water.

It looks like a little suckling piglet.

The subcutaneous fat of bamboo rats is very thick like jelly. When chopping it into pieces, you need to cut it carefully and firmly, otherwise the knife will slip.

Zhao Yeqing stretched out his hand and pinched it, "The skin is so thick, how long does it have to be stewed?"

Mu Xi looked at the tools in the kitchen. Recently, some newer and cleaner kitchen utensils had been brought back from the village.

There is an old-fashioned pressure cooker inside.

"Simmer it in the pressure cooker for half an hour, then pour it out and make it braised."

In the summer, she likes to eat dry vegetables. She can eat soup vegetables occasionally, but eating them every day is too uncomfortable. If she eats them while they are hot, she will be covered in sweat before she finishes eating them. If they are eaten warm, the texture will not be good.

There were no onions at home, so I had to blanch them with ginger and wine to remove the smell.

After blanching the water, Mu Xi heated up the oil in a pot, poured the bamboo rat meat in, and poured a circle of rice wine around the edge of the pot.

Stir-fry with a spatula. After a while of sizzling, most of the alcohol has evaporated, then add hot water and aniseed.

Pour into pressure cooker and press.

After half an hour, the bamboo rat meat was almost cooked. Mu Xi deflated the pressure cooker and took out the bamboo rat meat.

Stir-fry the ginger and dried chili until fragrant, then add the bamboo rat meat and stir-fry together.

Fry until the skin turns slightly brown and the fat under the skin dissolves, then add water, rock sugar and soy sauce and simmer.

This will take another two hours to cook.

Zhao Yeqing looked at the time. It was almost seven o'clock, then he went out to the fence and looked up at the pasture to the west.

Within five minutes, I saw a group of black figures running home in the distance. It was Dahuang who was returning with the sheep.

Several puppies were jumping and standing outside the fence, waiting for their mother to come home.

Zhao Yeqing opened the sheep pen, and the sheep entered the pen in an orderly manner.

She took out a piece of bamboo rat meat that she had prepared long ago and fed it to Rhubarb.

This is what she specially left for the rhubarb to add to the meal after blanching it.

In the kitchen, after the meat was almost stewed, Mu Xi started to process the purslane.

After removing the old roots of purslane, clean them, boil water in a pot, add a spoonful of salt and a little oil, put the purslane in and blanch it for three minutes before taking it out.

After putting oil in the water, the purslane blanched will still be emerald green and will not turn yellow.

After it cools down, squeeze out the water, chop some into pieces and then cool it.

Simply mix light soy salt and a little sugar and cover the purslane in a large bowl to prevent flies from flying in.

In the evening, when the sky is dimming and the night is intertwined, there will always be groups of mosquitoes gathering on the grass.

Looking at the gray and numb area, Zhao Yeqing got goosebumps all over his body. When it gets completely dark, they will disappear again.

During this time, she would rather be in the heat and watch Mu Xi cooking in the kitchen than stay outside.

There is no electricity in the house now, so I can't bear to consume candles. I light an oil lamp left by the original owner. There is only one oil lamp. I put the lamp wherever the two of them stay.

Zhao Yeqing watched the time and steamed the rice, a total of four large bowls.

The stove for steaming rice was dismantled from the stove built when making cement, and was built with the dismantled stones. After being covered with a layer of mud, it was placed in the kitchen as a small stove.

The stone cut out is relatively thin sedimentary rock. After being calcined at high temperatures, many cracks have appeared. It is estimated that it will be scrapped after a few more uses.

The two plan to fire some bricks recently and build a new stove.

When the meat in the pot was still ten minutes away, Mu Xi opened the lid.

A strong aroma of meat spread.

Stir-fry for a few times, increase the heat, drain out the moisture, and then it's ready to serve.

There is a saying that goes, "There are turtledoves in the sky and bamboos on the ground." '

Bamboo rat refers to bamboo rat.

Zhao Yeqing had heard of this sentence a long time ago. There were also farms in the city, but he had never eaten it before, so he couldn't wait to take a big piece.

The meat has been stewed until it is very tender. It looks like braised pork knuckle. When you bite into it, the skin of the meat is fertilized but not greasy.

The lean meat tastes like duck meat, but it is much more delicate than duck meat. There is almost no intact meat fiber in the stew, and it melts with a gentle twist of the tongue.

The braise is seasoned just right, with a slight sweetness. When stir-frying before taking it out of the pot, two dried chili peppers are added to make the taste more layered.

Zhao Yeqing was amazed by the bamboo rat meat. He thought it was a rat-like creature and was a bit repelled by it.

Unexpectedly, the one I caught was so fat, like a little pig, that I felt no pressure at all when eating it.