Chapter 242 Mushroom Sauce Sandwich

The rooster's crowing in the pigsty was rather muffled in the early morning, but it still managed to wake me up.

I handled the daily morning tasks methodically, and the cured meat and rice steaming in the pot were also cooked.

A steaming hot breakfast warms the stomach and starts a wonderful day.

Water was boiled in a large iron pot, and firewood was added to the stove to start a fire.

Find two intact apples in the basement, wash them, and cut them into small cubes.

Scoop out a bowl each of millet, rice, and glutinous rice, rinse them clean, and drain.

Once the water in the pot boils, pour it all into the small earthenware jar that was prepared beforehand.

Boiling water can sterilize and disinfect the inside of the small earthenware jar.

Dry the large iron pot, then pour the washed millet, rice, and glutinous rice into the pot and stir-fry.

Stir-fry until dry and slightly yellow, then it's fully cooked.

Pour the diced apples and fried rice into a ceramic jar, add an appropriate amount of brown sugar, and then pour in boiled and cooled boiled water.

The cooled boiled water was just enough to fill the top of the earthenware jar.

Cover the top of the ceramic jar with a piece of plastic sheeting and tie it tightly with an elastic band.

This is homemade aged vinegar; it needs to ferment for a while before it can be eaten.

I swallowed hard as I looked at the earthenware jar, hoping the homemade vinegar would taste good!

That way, we won't have to be so careful with the vinegar anymore.

Gently move the earthenware jar under the table on the west side of the kitchen, the same table where the sauce blocks are kept.

The top part shows the ingredients for making soybean paste, and the bottom part shows the homemade aged vinegar. It looks quite satisfying.

Making the vinegar didn't take much time; it's still morning.

Seeing that the weather was nice, they opened the pigpen door, drove out a flock of chickens and ducks, and five sheep, and headed up the hillside.

While the weather is still warm, let the chickens and ducks come out to forage for food, and let them eat more insects and leftover grains after the autumn harvest.

Adding nutrients can also increase egg production.

I need to personally oversee all five sheep, including two adult sheep and three lambs.

They are all white and clean, and I've kept them very clean.

The four dogs naturally followed me, surrounding the five sheep from all sides, afraid that one of them might accidentally fall behind.

But I really don't think there's any need to worry. There are only 5 sheep in total, and it would be a bit of an overkill to have an adult and 4 dogs watching them.

He carried a basket on his arm before leaving.

I drove the sheep into the woods to graze on the half-yellow, half-green grass, and then I took a basket and looked for mushrooms around there.

The ecosystem in the woods has been well maintained in recent years, with an increasing variety and quantity of mushrooms.

I have this feeling that if you're really too lazy to farm, just eating mushrooms as a vegetable would be enough.

I picked most of a basket of familiar mushrooms, and then, feeling a bit tired from walking around, I found a sheltered spot and sat down to rest against a tree trunk.

He pulled a handful of roasted soybeans from his pocket, threw them into his mouth, and chewed them with a crunching sound.

Eating too many fried soybeans can cause bloating and flatulence, but it doesn't matter. Why bother with such formalities when you're living a simple life?

When the sun was high in the sky and then began to set slightly, it was probably already afternoon.

"Giggle giggle~"

I called out loudly to the flock of chickens in the distance. Whether they were chickens or ducks, they all flapped their wings and ran towards me when they heard my call.

They were herding chickens and ducks in front and leading a few sheep behind, slowly making their way home.

He scooped out a large ladle of corn kernels from the west wing and scattered them on the ground. The chickens, ducks, and five sheep all lowered their heads and quickly scrambled to eat them.

A large bucket of water, warmed in the pot, was scooped out and placed in the middle of the yard.

The warm water was steaming slightly. The five sheep drank the water in big gulps. When only a small amount of water remained in the bucket, I herded the sheep back to the pigpen.

After securing the sheep, my four dogs helped me herd the chickens and ducks back into their pen.

Time to make lunch.

Go inside and change out of your thick clothes. Squat down by the stove and use a knife to peel the soil off the roots of the mushrooms you just picked. Pick out the ones you think are delicious and wash them in water.

The rest were left to dry in the yard.

There was still some warm water in the iron pot. Add more firewood to the stove and wait for the warm water in the pot to boil. Then pour in the cleaned mushrooms and bring them to a boil.

Cook the mushrooms in the pot for a while longer to make sure they are fully cooked and the toxins have been removed before using a slotted spoon to remove them and drain the water.

The mushrooms that were taken out of the water felt soft and slippery to the touch. I tore them into small pieces by hand and then chopped them a few times on the cutting board.

No need to chop it too finely; a variety of sizes and shapes is just right.

I still had some steamed buns from a few days ago, so I put a steamer basket in the pot with the residual heat from the stove and steamed two big buns.

Add plenty of firewood to the stove next to it to make the fire burn brighter.

Place a wok on top of the stove, pour oil into the wok, quickly pour in two beaten eggs, and stir them rapidly with chopsticks.

Once the eggs are completely scrambled into small pieces, use a spatula to scoop them out and put them back into the bowl.

The oil in the pan is still hot. Scoop two spoonfuls of soybean paste and stir-fry until fragrant. Then add diced mushrooms and chopped green onions and stir-fry together.

The aroma of mushrooms is released as they are fried in hot oil, making one's mouth water.

Pour half a bowl of water along the edge of the wok, cover the pot, and simmer for a while.

As the aroma of the sauce in the pot intensifies and the broth thickens, pour in the previously scrambled eggs and stir-fry together.

It had a slightly charred aroma, so I quickly poured it into a large bowl.

I ate breakfast early and didn't eat lunch, so now I'm starving. The aroma of the mushroom and egg sauce is irresistible.

He opened the pot lid, picked up two steaming hot steamed buns, and placed them on the coffee table in the east room.

I had just sat down to start eating when I suddenly remembered something.

He opened the lid of the earthenware jar containing pickled vegetables, picked up a large mouthful of crisp soy sauce pickled vegetables, and then returned to the east room.

The steamed bun was still a little hot to the touch, but I didn't care about the heat and carefully split it in half.

Spread a generous amount of mushroom sauce in the middle of the steamed bun, add two pieces of pickled chili peppers that haven't been marinated yet, close the bun, and get ready to eat.

Taking a big bite, the soft steamed bun is filled with the aroma of wheat flour. Chewing it slowly, you can taste the flavors of soy sauce, mushrooms, and spicy pickled vegetables.

This pickled chili pepper isn't salty at all; it even has a slightly sweet taste, but that can't mask its fiery flavor.

Paired with tender and chewy mushroom pieces, it's simply delicious and refreshing.

Several dogs sat on the ground, staring at me longingly.

I quickly finished the first steamed bun, mixed the leftover cured meat and rice from breakfast together, and poured it into the dog tray.

Watching the dogs happily munching on their food, I could finally relax and continue eating my mushroom sauce sandwich.

But Tie Dan wasn't worried about just eating cured meat with rice; he always wanted to try what I was eating.

I broke off a corner of the steamed bun and threw it on the side of the coffee table. Tie Dan swallowed it in one gulp, chewing it with relish.

Even though this steamed bun doesn't contain a single trace of meat, it still thinks it tastes better than its own cured meat mixed with rice.