My food has become an interstellar intangible cultural heritage

Si Xing went back to the B&B in a daze with his mind full of "Uncle drank my broken drink".

The brewing of Fenjiu adopts the steaming fermentation method, steaming once, fermenting twice, and finally distilling twice.

Si Xing poured all the rice he bought into the water brought by Shen Mingting to wash it.

Xie Xun was curious: "What kind of rice is this?"

The rice he ate before was all small and slender rice, pearl rice and the like, and it was the first time he saw such round-headed and round-brained rice grains.

Si Xing twisted the rice: "Look, this kind of translucent white round rice has a little red on the tip, which is actually sorghum rice."

Si Xing hadn't eaten sorghum rice much before, but he had watched the movie "Red Sorghum", and he had the impression that Jiu'er was married to Li Datou, who ran a shochu workshop. Workshop, and this workshop is to brew wine from red sorghum.

After watching the movie, Si Xing went to buy a bottle of sorghum wine, but he coughed for a long time because of the heat, so the bottle of sorghum wine was put on hold.

At this moment, he also thought about brewing Fenjiu on a whim.

Fresh sorghum rice needs to be crushed after washing. The degree of crushing should be well controlled. Si Xing read a report about Fenjiu before, saying that the degree of crushing of sorghum varies with the production process. The finer the raw material is, the more It is good for cooking and gelatinization, and it is good for the contact with microorganisms and enzymes, but if the crushing is too fine, the concentration of starch contained in the enzyme is too high, and the temperature rises too fast, which is not conducive to the fermentation of wine.

The crushed sorghum rice should be heated with water and stirred.

Xie Xun watched Si Xing moving back and forth in front of the four piles of sorghum rice, felt sorry for him, and took the water bottle from his hand: "Let me do it."

When Si Xing took the kettle, he instructed him to sprinkle water. He took a small shovel and turned the pile of rice, slowly shoveling it into two piles, and then cooperated with another pile.

Dewey and Assistant Gao were shocked when they arrived.

Is this Mr. Xie, whose fingers are never touched by Yang Chunshui?

Usually, Xie Xun is busy wandering around the company, and his meals are ordered directly by his assistant or nutrient solution, and the flowers planted on the balcony are all taken care of by his life assistant. When did he do it himself?

However, Xie Xun's posture of sprinkling water is too skillful.

Si Xing's words of praise are also very sincere: "Yes, the water is well controlled, it's so proficient for the first time, it's very powerful."

Assistants: Grass, as long as you are happy.

The two of them came to deliver pots to Si Xing.

Originally they were working overtime at the company, but Xie Xun asked them to find that live steamer for steaming rice.

At first they didn't know what it was, but Si Xing drew a schematic diagram for them, and the assistant realized that it was used for steaming wine. The bottom was a bottom pot, and the top was used to put sorghum rice.

While steaming sorghum rice, add cold water.

The assistants were amazed.

The wines of Xie's Liquor Industry are basically steamed normally, and this tool is rarely used. If Si Xing didn't tell them, they wouldn't be able to find a suitable retort barrel.

Si Xing and Xie Xun threw the sorghum rice into the steamer.

The aroma of steamed rice permeated the air.

Si Xing sniffed the scent from the tip of his nose, feeling a little hungry: "I really want to eat glutinous rice balls."

Xie Xun found that Si Xing always had delicacies that he didn't know about coming out of his mouth, such as what is this glutinous rice ball?

Si Xing steamed a total of two retorts, one for sorghum rice and one for glutinous rice. The glutinous rice retort is a small retort, which is similar to the capacity of a rice cooker.

Si Xing put on gloves and squeezed a little glutinous rice out of it: "Glutinous rice balls are called rice balls. Suzhou eats a lot more, usually for breakfast, stuffed with deep-fried dough sticks, mustard and sesame powder, and then kneaded into a Tuan, it’s called glutinous rice balls.”

The sorghum rice had to be steamed for about an hour and a half. After Si Xing adjusted the automatic water addition, he left it alone and took the small steamer of glutinous rice to the borrowed kitchen.

In addition to rice balls, Suzhou also has glutinous rice cakes. Glutinous rice cakes are flattened into strips and then fried in oil until the surface turns golden brown. Drain the oil and eat it.

The glutinous rice cake just out of the pan is soft, but the skin is still a bit crispy. One bite, the glutinous rice seems to stick to the teeth and can be pulled out. The unique aroma of the rice is stimulated by the oil and spreads on the tip of the tongue. .

And the glutinous rice cake that has been left for a period of time and gradually cooled is another kind of texture.

The skin has become crunchy, and it has a crunchy texture when you bite it. The rice solidified on the surface is crunchy, and the rice grains will fall off when you bite it, which is very fragrant.

It is especially good when served with soy milk or small wontons.

Half an hour later, the two assistants held bowls of small wontons and ate them deliciously.

I don't even complain about being called over to work overtime.

Teacher Si, you will always be God!

The steamed sorghum rice is a paste, so it needs to be taken out and let it cool down. Use chopsticks to pierce holes until it is half warm, mix it with the same crushed koji, and then put it in the dug earth tank for cooking. Second fermentation.

At this point, one steaming and one fermentation are completed.

There is no cellar on Si Xing's side, but the Xie family has a branch factory here, so digging a cellar and burying an earth tank is not too troublesome.

The two of them made an agreement to dig wine for a month.

With such a little work, they were delayed for several days, and Si Xing discovered that the apricot blossoms were all in bloom when they finished their work.

In this generation, apricot blossoms are planted all over the mountains and plains. The reason why this homestay is here is also because the apricot blossoms in the back mountain bloom extraordinarily brilliantly in spring.

It's a pity that Sixing's Fenjiu was not brewed, otherwise this scene would be very suitable for drinking in the apricot blossoms all over the sky while watching the scenery.

But there is no Fenjiu, but there is light wine sent by Xiejia Distillery.

It was also given by the leader of their branch factory when he and Xie Xun went to dig a vat to bury the wine.

Si Xing and Xie Xun made a pot, each with a cup, and sat under the apricot tree in the middle.

Surrounded by apricot trees full of flowers, pink and white flowers are gathered on the branches, and they can fall down when the wind blows.

Xie Xun said: "I've been busy for several years, it's rare to have such leisure time."

He is the sure successor of the Xie family. Without his uncles and brothers to share the pressure, the bigger the Xie family's stall is, the greater the pressure and responsibility he needs to bear.

Thousands of Xie's families of migrant workers are tied to him, and he has not had a rest for a long time.

There are endless meetings and endless decisions every day, some assistants can help him, and some are unavoidable, and his father is getting old recently, and he is already thinking about completely transferring the company to him Under his name, his rest time has become less and less in the past two years.

It was an accident to meet Si Xing.

No matter how many complicated and trivial things he feels anxious and troubled every day, when he turns his head and sees Si Xing, he will be soothed by his peaceful and peaceful temperament, just like now.

He knows that there are still many jobs waiting for him. If he did it before, he might unconsciously recall those jobs in his head.

But now, he can watch Si Xing in a daze, let his mind go blank, and can only think, being with him is very happy, very, very happy.

No other emotions are needed, as long as he is with him, he can feel happy and relaxed from the inside out.

All the tiredness and worries about work disappeared.

Only happy and happy.

That's what he was thinking.

I saw Si Xing turned his head back with a smile, revealing two pointed little canine teeth: "I'm so happy."

Xie Xun also laughed and echoed: "Yes, I'm so happy."

He asked: "If you like apricot blossoms, why don't you plant apricot blossoms in the small yard where I bought the books?"

Si Xing shook his head: "No, the layout would be too troublesome, it's better to keep the status quo."

He picked up the wine glass on the table, took a sip, and smacked his mouth: "Although the taste is a little weak, it's still quite delicious."

It is not as strong as white wine, but has a very mellow taste, long and sweet.

Xie Xun looked at the pot of wine, although the taste was quite light, but the alcohol was already the highest alcohol in Xie's Liquor Industry.

He reached for the cup in Si Xing's hand: "Don't drink too much, you will get drunk if you drink too much."

Si Xing avoided it: "With such a low degree, I can't possibly get drunk!!!"

In his previous life, he was a person who could drink two ounces of liquor by himself, how could he get drunk!

The two looked at the flowers quietly, while Si Xing drank one cup after another.

When the jug of wine was empty, he said with a dazed expression, "Hey, it's gone!"

Also, why is my head dizzy?

He had long forgotten that this was not the body he used to drink two taels of white wine, this body basically didn't touch a drop of alcohol, and poured just one glass, not to mention that he drank a large pot by himself.

Double images gradually appeared in the apricot blossoms in front of him, Si Xing's eyes were dizzy, he reached out to catch the fallen petals but couldn't catch them, so he stared blankly.

Xie Xun watched his cheeks turn pink and blush, eyes straightened, and asked softly, "What are you thinking?"

Si Xing's pronunciation was already slurred: "Ah, apricot blossom cakes, almond cakes...and apricot blossom wine!"

Xie Xun didn't know whether to laugh or cry, his little brain was full of emotions? !

He turned his head to check again, and the fallen flowers were colorful and pink all over the floor.

In the quiet apricot blossom forest, only the voice of Si Xing chanting various apricot blossom delicacies was left.

After a while, with a "bang", Si Xing's head hit the table, it wasn't heavy, but there was a crisp sound.

Xie Xun hurriedly probed to see if he was in pain.

As a result, Si Xing clung to the table and refused to look up, no matter how coaxed he was, it was of no avail.

Xie Xun reached out to touch his head, but retracted halfway.

When he was about to speak, Si Xing raised his head again.

He looked very nervous, turning the small wine glass around, rubbing his thumb against the rim, and his eyes were moist and shining.

Xie Xun asked, "Why do you feel like you are about to cry?"

Si Xing shook his head: "No."

After playing with the wine glass, he went to play with the jug again, lifting and lowering the lid of the jug, making a tinkling sound.

After a while, he finally summoned up his courage and looked up at Xie Xun: "Well... what did you mean the other day when you said you wanted to get closer to me?"

He wanted to ask for a long time, but he was always embarrassed. After thinking about it for several days, he always felt that Xie Xun was confessing to himself, but it was not so formal, which made him feel very nervous.

Now, after drinking a little more wine, he felt that he had become more courageous.

He blinked and lowered the lid, and this time it was aligned, perfectly aligned, and hit the center.

"Do you, like me?"