Chapter 251 Digestion

This thing is poisonous and can drive away pests, but land that has been planted with tobacco cannot be used to grow other crops immediately.

Tobacco carries the mosaic virus, which will not show up in tobacco itself but can affect crops like tomatoes and cucumbers, making intercropping impossible.

Mu Xi walked down and said, "Then let's deal with the taro first. Should it be planted next to the tomatoes?"

Zhao Yeqing discovered that Mu Xi's way of thinking was different from her own. She would try to figure out the best way to deal with a situation, while Mu Xi would just do what was in front of her when she couldn't think of a solution.

She nodded, "Yes, just plant five."

After a mother taro is planted, it can produce seven or eight baby taro when harvested. If the yield is good and there is enough fertilizer, there can be more than a dozen baby taro.

The taro that Mu Xi dug from the stream grew naturally without much fertilizer, so they didn't grow very big and there weren't many baby taro. There were only five mother taro that could be planted, and the rest were not suitable for planting.

It's possible to grow it reluctantly, but the yield is unlikely to be good, and there's no room for it in the basement.

This variety of taro has very wide leaves when it grows up, and these five were planted with barely enough strength.

After the mung beans are harvested, the basement should be a little more spacious.

There were quite a few taro seeds left, and Zhao Yeqing picked one that looked like it was growing well and planned to plant it in the room.

If you grow this thing into a potted plant, you can not only harvest a few taro later, but the leaves are also very beautiful, and are in no way inferior to potted plants such as the Weeping Goddess of Mercy and the Fortune Tree.

As for the other taro seeds... Zhao Yeqing swallowed his saliva.

It seems like I'm in for a treat these two days.

Do not remove the soil on the surface of the newly dug taro. Keep it in a cool and ventilated place and it can be stored for a few days.

But if the soil on the outside has been removed and the skin has been scraped off, it can be frozen in the refrigerator and preserved for a long time.

Taro is delicious no matter how you eat it, whether steamed, boiled, fried, or mashed.

Zhao Yeqing took two and put the rest away for safekeeping.

The task of peeling was given to Mu Xi. He had to wear gloves to do this. Taro and yam are similar. People with sensitive skin will get itchy hands if they don't wear gloves.

The cut taro is milky white with tiny purple patterns in the middle.

Today she plans to make a dish she has wanted to eat for a long time - taro cake.

This is not the usual sweet dessert like mung bean cake or yam cake, but a savory dish from Guangdong province.

We will need sticky rice flour soon, but there is no more at home. Zhao Yeqing cut the taro into small pieces and said to Mu Xi without turning his head, "There is no sticky rice flour at home. Go and grind some."

Glutinous rice flour is rice flour. Upon hearing this, Mu Xi took the rice and went out to grind it.

There is not much rice left at home, so I have to find time to grind some new rice.

After Zhao Yeqing finished cutting the taro, he took down two sausages from the top of the fire pit and cut them into cubes as well.

This sausage is made of beef, and is salty and fresh, not as spicy as that of Sichuan, nor as sweet as that of Guangdong.

The authentic one has to be made with Cantonese-style sausages, but this is all I have now, so I’ll just use it.

Zhao Yeqing cut the sausage, poured oil into the pan, fried the ginger and garlic until fragrant, then put the diced sausage in and fried until fragrant.

Once you smell the unique smoky aroma of the sausage, add the dried shrimps and stir-fry.

I didn’t dare catch many in the spring and left them in the lake to reproduce naturally, so there are not many dried shrimps at home. I will have to catch more in the fall.

After frying the dried shrimps, add the diced taro and stir-fry slightly. Add salt, sugar, chicken essence and pepper to season. Fry for a few minutes until the flavors are absorbed, then turn off the heat and let cool.

It's difficult to cool down in this weather, I have to use a fan.

The old-fashioned fan turned the air outlet towards the door to avoid blowing up dust in the kitchen.

He then took a stool and placed it in front of the fan. He poured the fried taro and sausage into a large plate and placed it on the stool to cool in the air.

After waiting for a while, Mu Xi brought in the ground glutinous rice flour. Zhao Yeqing scooped a large ladle of it into a small stainless steel basin, added clean water and stirred it into a paste. He then poured boiling water in to make the paste into a raw and cooked paste.

"Feel the taro to see if it has cooled down."

Mu Xi touched the back of his hand and said, "It's OK."

Pour the cooled taro and sausage cubes into the raw and cooked batter and mix well. Mu Xi has already boiled water and placed a steamer on top.

Zhao Yeqing took a large stainless steel plate, brushed a thin layer of oil on the bottom of the plate, poured the paste mixed with taro and sausage cubes into the plate and spread it evenly.

Put it in the steamer and steam it for half an hour.

There are generally two ways to eat taro cake. One is to eat it directly after steaming it, and the other is to steam it and then fry it in a pan.

The aroma of taro mixed with the steam, uncontrollably oozing out from the gaps in the wooden steamer. The already hot and sparsely ventilated kitchen was suddenly enveloped by the aroma, which became even more intense.

In such hot weather, Zhao Yeqing normally had no appetite, but the aroma made him unable to resist and he opened the lid the moment half an hour passed.

The lavender taro cake is mixed with red sausages, and the cooked glutinous rice flour on the edge is translucent milky white. Zhao Yeqing sprinkles a handful of fresh chopped green onions on it and starts eating.

Zhao Yeqing cut a square piece and squatted in front of the fan, letting the wind cool the taro cake before putting it into his mouth.

The soft taro has been steamed until it is soft and paired with sausage. The smoky flavor of the sausage and the unique aroma of the taro blend together in an inexplicable harmony.

Mu Xi wrapped the hot plate with a towel and placed the whole plate of taro cake in front of the fan to cool it down before putting it in the refrigerator.

The stainless steel plate containing the taro cake was very large, as big as an ordinary washbasin. The taro cake filled the entire plate and was three or four centimeters thick.

Zhao Yeqing ate one-third of the plate, which was estimated to weigh about two kilograms.

It tastes good, but the consequences of overeating are also obvious. Zhao Yeqing groaned in pain all night and couldn't sleep.

Taro is a starchy coarse grain that is not easy to digest. If you eat too much of it all at once, your stomach will feel bloated.

The weather was too hot and Zhao Yeqing had no appetite for a long time. He just ate light soup every day.

In addition, I had injured my ribs before, and I had to drink Chinese medicine every day. My mouth and stomach felt bitter, and I couldn't eat anything.

I have no appetite but my body is hungry.

My health has improved recently, and I have been taking Chinese medicine once a day instead of three times a day. And it just so happened that I came across taro at this time. Zhao Yeqing loves taro, and he ate too much without paying attention.

When Mu Xi was cleaning up the plates, he found that so much was missing, so he immediately got some digestive medicine for Zhao Yeqing.

Hawthorn is generally used to help digestion, but hawthorn is actually not very useful for this kind of food stagnation.

Among the medicinal herbs that Mu Xi usually stores, chicken gizzard lining is the most suitable.

That is the inner wall of the gizzard left when the chicken is killed.