Chapter 252 Tasting

It seems that this is enough for today.

Clean the sauce rake thoroughly and carefully close the lid of the sauce jar.

On the third and fourth days, I made soy sauce for two more days, and I also poured the soy sauce over the beans every day.

As a result, I've been surrounded by the smell of soy sauce for the past two days.

Honestly, soy sauce and soybean paste make cooking delicious, but it's a bit unpleasant to have the smell of soy sauce on you all day.

However, I'm not going to wash this outfit that I specifically wore while making the sauce yet; I'll wash it all together after I'm completely done.

On the fifth day, check the condition of the fermentation vat. If you don't need to continue making fermentation, just wait for it to ferment.

The weather was getting warmer and warmer, and one day, three or four days later, the sun was shining brightly in the sky.

These two adorable little ceramic jars in my windshield have fully absorbed the heat from the sun.

I opened the jar to examine it closely. There were tiny bubbles rising to the surface, and a few cracks on it.

This is the fermentation vat, and it's fermenting very well.

Take out the previous sauce-making rake again and stir it in the jar a few times.

The yellowish-brown sauce underneath surged up, covering the dark brown sauce on the surface.

I looked down and took a good sniff; this sauce smelled really good.

Of course, my standard for judging fragrance is that it doesn't smell bad.

If it doesn't smell bad, is salty, and has a soy sauce aroma, then it's a good soybean paste.

Scoop out a small spoonful and put it in a bowl; I'm going to try it tonight.

Cover the remaining sauce and let it ferment carefully for a few more days.

I've heard from science popularization that freshly made sauce contains some harmful substances, and it's best to let it sit for a month before eating it for better health.

Take a small spoonful and taste it; it should be fine.

Wild vegetables will soon be growing in the mountains, and it's time to prepare the vegetables in the pot.

At dinner time, I cut off the last batch of greens in the vegetable basin.

Rinse the bok choy, scallions, and cilantro twice in clean water, shake off the excess water, and place them on a plate. Put a small bowl of homemade soybean paste that was served in the morning on the side.

I took the steaming hot millet rice out of the pot. The water was just right today, and the rice grains were distinct.

Dip the greens in some soybean paste and eat them with millet rice.

The savory soybean paste paired with crisp green vegetables is light and delicious.

This sauce tastes good, with a perfect balance of saltiness, and it doesn't have the unpleasant smell that homemade sauces often have.

I am very satisfied; this sauce, which took several months to make, is absolutely perfect.

Judging from the time, the soy sauce should be almost ready by now.

A few days later, I used a small, oil-free, and water-free spoon to scoop up a spoonful of soy sauce.

The soy sauce is lighter in color than the kind sold in supermarkets, but it smells very pure and even more fragrant than the soy sauce we usually eat.

The purslane in the field has already sprouted small buds. I dug up a small pot of it on my way back from planting today.

Blanch the purslane in hot water, then pour in homemade aged vinegar and soy sauce. Pour hot oil over chili powder and add some sesame oil, then stir well.

I picked one up and tried biting into it; the flavor was well-mixed, with a sour, spicy, salty, and savory taste.

...Two-year dividing line...

Two more years have passed, and now I can make many seasonings myself. I'm also figuring out how to make all the food spices I stockpiled before.

The climate has been normal for the past two years, and people around here are living more and more peaceful lives.

Taozi organized the Baizhen base to facilitate resource exchange with other nearby bases.

The current exchange fair is no longer held only in spring and winter; it takes place on the 14th of every month.

During the market days, you can exchange for more things, and even some sea salt from the coast can be traded over.

However, the transportation cost of sea salt is very high, and the selling price is very expensive.

It was spring again, and I drove the donkey cart pulled by Little Corn to the exchange market at the Baizhen base.

The cart carried a large bamboo basket containing two small jars of soy sauce, vinegar, a small jar of soybean paste, and various types of bread that he had baked himself.

Xiao Di, Xiao Gua, and I sat on the donkey cart, while Xiao San and Xiao Si, unable to stay still, ran around on the ground, looking around as they went, following the donkey cart.

The donkey cart can't keep up with off-road vehicles and small trucks, but I left early and wasn't in a hurry.

Fearing that Little Corn would get tired, we stopped after traveling for half an hour to let it rest.

Tender green shoots sprouted from the ground, and the baby corn didn't miss a single one, rolling them all into its mouth and eating them.

After resting enough, we continued our journey, and it took us more than an hour to reach the exchange market.

Actually, every household can make soy sauce, but salt is still relatively scarce, so soy sauce is still a rare commodity.

It was already quite late when I arrived, but Brother Liu and Sister-in-law Liu had saved me a seat.

I stood by the street with my donkey, looking around in confusion, when I suddenly heard Brother Liu's exaggerated voice.

"Girl! Girl! Here! Here!"

He shouted and waved his arms, finally catching my attention.

People around me followed Brother Liu's gaze and all looked at me, making me feel a little uncomfortable.

Nowadays, almost no one drives, so there are no parking lots. You can just park your car where it doesn't block the road.

I led the little corn over and tied it to a small tree behind us.

Fearing that Little Corn would get tired, they moved the donkey cart off Little Corn and put it aside.

With a strong lift, I shoved the large basket down and placed it on the one-meter-wide open space that Brother Liu had left for me.

"Are you tired? Have some water."

Aunt Liu moved a small stool over for me to sit on, and then handed me a water cup.

I took my water bottle out of the basket and shook it: "I brought my own, sister-in-law, you can keep it."

Aunt Liu looked at me and smiled.

Time flies! The first time I met Aunt Liu, she had a head of jet-black hair, but now it's all silver.

When she smiles, the corners of her eyes are full of wrinkles, making her look much older.

Brother Liu was not as burly and strong as when we first met; he looked much thinner, and his back was somewhat hunched.

Time waits for no one; one must accept growing old.

I lightly touched my forehead with my fingers, and although I couldn't feel it, I knew that I had some fine lines when I looked in the mirror.

Two small jars containing soy sauce and a jar containing sauce were taken out and neatly placed on the ground.

The baked bread was all wrapped in plastic wrap, making it look clean and hygienic.

Some breads were brushed with egg yolk, making them look golden brown and crispy, which was very tempting.

Some added spinach juice, which made the steamed bread a yellowish-green color, quite novel. Usually, other families wouldn't put effort into this. I hope my bread will be popular.

I baked six different kinds of bread, and took out one of each kind, arranging them one by one on the lid of the basket.

I refuse to believe that such tempting and unique toast wouldn't attract others.

"Did you make this? It looks much better than the cakes sold in the cake shops before."

The first person to be attracted was Aunt Liu, who looked at the bread and praised it highly.

I took a red bean paste bun that had been decorated with decorative cuts.