Chapter 147 Making Dry Goods
Normally, I would just discuss these matters privately with my sisters-in-law, and never say much. I would never mention these things in front of my children so as not to add to their burden.
The days go by one after another.
That morning, Shu Hong specially brought two things that looked extremely rough and as if covered in dust.
"See? This food called konjac is growing very well this year. I brought two portions for you to try."
At first, Zhao Chunhua did not immediately understand what the object in front of her was.
It was not until Shu Hong gave her a further detailed introduction, telling her that this plant prefers a humid environment and is toxic as a whole (especially the rhizome, which is the most toxic), and must be fully cooked before it can be eaten safely, that Zhao Chunhua suddenly realized: This turned out to be the legendary taro!
"Although it looks ugly, it is delicious when fried with chili peppers!"
Shu Hong strongly recommended this delicacy to Zhao Chunhua and revealed that she also liked it.
"Just like grinding soy milk, you first need to grind it into pulp and then boil it. During the whole cooking process, you need to stir it constantly. Finally, add some alkaline water to make it finally take shape."
If there weren't farm work waiting for her to do, she would definitely stay here and watch until Zhao Chunhua completed the whole process.
"If you feel your tongue is numb after eating, remember to use vinegar and ginger slices to help detoxify."
Shu Hong carefully instructed, "If you feel your hands itching while making it, it's best to stop working for a while. I'll come over to help you finish it after I'm done."
Shu Hong repeatedly reminded that although this food is really delicious, it is also toxic, which is an indisputable fact.
After listening to the other party's detailed introduction, Zhao Chunhua nodded and said, "I know how to do it. Sister Hong, you can go back to work in the field without worry."
Well, since we already know that Zhao Chunhua has always been an extremely cautious person, I don't think there will be any big problems.
I'll find time to come and have a look after I finish my work in the fields.
In fact, according to common sense, Shu Hong should have prepared the konjac first and then brought it to her.
But recently, there have been so many chores in the fields at home that I really can't spare any extra time to do this.
I heard that Shu Ziying mentioned that Zhao Chunhua prefers to try all kinds of new and authentic foods, so she specially selected some from the fields in advance and sent them over.
Otherwise, if I have to wait until I am completely free to prepare these ingredients, I will probably have to wait for a long time.
After confirming all the details that needed attention, Zhao Chunhua nodded again in response, and finally sent this chattering friend away.
When her ears were quiet again, Zhao Chunhua found the rubber gloves and melon peeler that she had prepared long ago, and started to peel the two melons, which weighed about five or six pounds.
The big konjac began to be thoroughly cleaned.
After washing off the dirt and debris remaining on the skin, start peeling.
For parts that are difficult to reach or planed with a knife, just use a small knife at hand to carefully cut them off bit by bit.
Today I am going to use this old stone slab that has been with me for many years to grind the pulp.
She first picked up a bundle of straw and carefully lit it. In the light of the fire, she waited patiently for the straw to slowly turn into ashes.
Finally, a pot of fresh wood ash was produced.
She put the wood ashes into a large basin, added an appropriate amount of water, stirred it carefully, filtered out the residue, and made a basin of clear alkaline water, which she set aside and waited for sedimentation.
Put on gloves and start this long and tedious task.
Although the work is time-consuming and laborious, she takes every step very seriously.
Recalling her childhood, she once saw her grandmother making konjac by hand.
Although there were some differences between the method at that time and the one described by Shu Hong, it seemed that the method used by the elderly was simpler and less labor-intensive.
She naturally chose a more convenient operation process to reduce her burden.
Carefully mix the washed konjac with water into a fine and smooth juice. Then slowly pour it into the alkaline water that has been allowed to stand beforehand and stir thoroughly. Extend the stirring time as long as possible to ensure that the two are completely blended without leaving any gaps.
Next comes the crucial shaping step.
She needs to gently spread the prepared konjac liquid in the prepared container, cover it with a layer of fine gauze, and then have to be patient enough to wait for it to solidify naturally.
This process will take at least an hour or two to complete.
Zhao Chunhua hurriedly finished her meal and began to prepare the utensils needed for heating.
When everything is ready, she cuts the formed konjac into small pieces of appropriate size and places them in the pot to boil.
In order to prevent the risk of food poisoning when eating, she deliberately decided to extend the cooking time to ensure that it reached more than an hour.
After arranging everything at home, Zhao Chunhua picked up the necessary tools, put on a bamboo backpack, and went to her own vegetable garden to work.
The bundle of bean vines that had been dried earlier can be burned into wood ash and used as natural fertilizer.
Holding a hoe, they first began to deep plow the land, digging each shovel hard into the soil until the entire plot of land was completely loosened.
Then, use a spiked rake to break up larger pieces of soil, and then rake them flat little by little to ensure that each piece of soil is fine and even.
Use a small wooden stick to meticulously draw straight lines on the ground, then plant radish seeds between the lines, trying to keep enough distance between each seed to ensure that they can get enough water and sunlight.
Lightly cover the soil over the seeds, recent rains have been sufficient to provide them with all they need to grow without watering.
In the moist soil, each seed contains the hope of life, quietly waiting for the moment to break through the ground.
After patrolling the pumpkin field, I found that there were seven ripe fruits that had turned from green to yellow, and the number had not changed.
These big golden pumpkins stand out among the green vines, as if they are precious treasures generously bestowed by nature.
By the way, I picked a few tender pumpkins and planned to slice them and dry them for later use.
Such dried pumpkin slices can be soaked in boiling water to soften them and then used to stir-fry meat. They are not only crispy and elastic, but also have excellent taste and unique flavor.
Many new red peppers grew on the pepper trees, each one was plump and attractive, so we picked these newly harvested peppers one by one and took them home, preparing to continue making pickled peppers.
The storage room at home is large enough, so there is no need to worry about food spoiling due to improper storage.
All eggplants, big and small, were harvested, and then the eggplant plants that had lost their productivity were carefully pulled out, clearing a piece of land to facilitate subsequent plowing and drying.
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