Chapter 126 Brewing Tea Around the Fire
After lying down for a day, I finally came back to life on the second day.
The night before last, I was organizing supplies and tidied up the things that were a bit messy.
Seeing these newly collected supplies, I really like them and I'm going to use some of them.
Empty the windshield of all clutter except for the vegetable basin, and place a folding table and a folding chair inside.
Once the tables and chairs were set up on the ground, I realized they looked really nice.
The table is an egg roll table, made of carbon steel, with solid materials and a particularly good texture.
The chair also has a carbon steel frame, spliced with a cotton-linen-like fabric. When you sit on it, your body is wrapped in the sturdy fabric, which is very comfortable and doesn't feel as uncomfortable as a hard bench.
I bought a whole set of firewood tea-making tools before the apocalypse, but I haven't used them yet. Today I'm going to take them out and enjoy them.
The entire set of tools was still in the box, not even dusty. I took it to the kitchen, gave it a quick wash, and placed it on the folding table on the windshield.
I stored a lot of charcoal a while ago, so I can take it out and use it directly.
Put charcoal in the stove and prepare the ingredients needed for brewing tea around the stove.
Two apples, three sweet potatoes, three potatoes, a handful of peanuts, a handful of hazelnuts, a few red dates, a small bag of rock sugar, tea leaves, milk tea, a plate of hand-rolled meatballs, and some snacks that I often eat.
In the nine-compartment tray of the tea-brewing set, first place nine pretty condiment dishes, then put peanuts, hazelnuts, red dates, rock sugar, tea leaves, milk tea, raisins, small biscuits, and dried crabapples in the dishes.
Go to the basement and pick out a few nice plates of the same size. Arrange the larger sweet potatoes, potatoes, apples, and hand-rolled meatballs on the plates.
Once everything is ready, close the door leading into the house, crack the windshield door to allow fresh air to pass through, and then start burning charcoal.
Once the charcoal is lit, place the barbecue grill on top, put a nice jar or pot in the center, and arrange sweet potatoes, potatoes, apples, peanuts, hazelnuts, and red dates around it according to your own aesthetic preferences.
Pour water into the pot and wait for it to boil. In the meantime, turn on a TV series on your phone and watch it while you wait.
When you hear a gurgling sound coming from the pot or kettle, you can see that the water has boiled.
Even though there's no milk, expired milk tea can still fill the space.
Two packets of original flavor milk tea were opened and poured into boiling water. They immediately dissolved and released a rich milk tea aroma.
He pretended to pick up the small tongs and added two pieces of rock sugar and some tea leaves to boil.
The jar is quite large, so two bags of milk tea won't be too sweet. Adding two pieces of rock sugar and tea leaves will make the flavor richer and more fragrant.
I've already lost interest in watching the show and started carefully observing the things on the table.
The winter sun was shining brightly today, its warmth streaming through the glass into the windshield, bathing the entire table and tea-making utensils in a golden glow.
The milk tea in the jar was bubbling gently in the golden sunlight, giving people a lazy and tranquil feeling.
Within minutes, the tea leaves had an effect, and a faint aroma of tea began to fill the air.
Add a few more raisins and garnish the top of the milk tea with red wildflower petals.
This must be the most beautiful moment, and I couldn't resist taking out my phone to take a picture to record it.
In my camera, the gentle sunlight and the milky white tea-making utensils complement each other, while a touch of red petals adds an elegant touch to the jars of milk.
After taking the photos, I couldn't wait to take the jar and pot off the grill, fill the teapot with cold water, and put it back on the barbecue rack.
Carefully holding the jug, I poured myself a glass of milk, gently blew on the surface, and savored it.
The tea flavor is very strong and fragrant, making the milk tea taste different from the usual brewed tea; it's more like the famous BaWang ChaJi tea.
However, the addition of floral fragrance to this flavor makes it even more enchanting.
While slowly sipping the tea from the pot, they turned over the sweet potatoes and potatoes on the grill.
After a cup of milk tea, the hazelnuts and peanuts were roasted.
Use tongs to place it on a plate, and wait for it to cool down a bit before peeling and eating it.
The hazelnuts cracked open during roasting; you could easily break them open with a fingernail.
The nuts inside were still a little hot to the touch. I threw them directly into my mouth, cracked them open with a crunch, and the unique aroma of hazelnuts, along with the heat, swept through my entire mouth.
I haven't eaten peanuts in a long time. I pinched one end of the peanut shell open with my hand and peeled out the red peanut inside. It was a little hot, but the more I chewed, the more fragrant it became.
The sweet potatoes and potatoes will take a while to cook. After finishing the second can of milk, I'm going to make some other tea drinks.
The water in the teapot has boiled by now. Use a knife to cut off a few slices of the uncooked apple and throw them into the boiling water along with the red dates.
Add some brown sugar, raisins, and tea leaves and boil them together.
This isn't a fixed combination; I just put in whatever I felt I could cook.
It remains to be seen what it will taste like after cooking.
While watching TV and eating hazelnuts and peanuts, a sweet and sour tea aroma wafted from the spout of the teapot.
The sweet and sour tea drink didn't feel like the culinary disaster I had imagined; instead, it whetted my appetite.
"Wait a while, let it cook a little longer."
Resisting the urge to drink it right away, I thought I should let the tea brew a little longer so that all the ingredients could dissolve more fully into it, which would make it taste even better.
Just then, Little Melon came back excitedly, his head stuck in the door crack of the windshield, his eyes constantly glancing at the folding table.
I'm worried that the little melon will cause trouble if it comes in, and I'm also afraid that it will get burned if it splashes around carelessly, so I don't plan to let it in.
After a while, the third and fourth mistresses also returned.
Then a strange scene unfolded before my eyes: I was sitting leisurely in the windshield, brewing tea around the stove, while three dogs were folded up at the doorway of the windshield, their heads stuck in the air. Their eyes were not only fixed on the food on the table, but their saliva was also dripping all over the ground.
I was so disturbed by this strange sight that I had to put them in, and then I sternly forbade them from getting near my desk.
Only after the dogs obediently sat down a distance away and stopped coming near me did I continue to enjoy my food.
By this time, the tea should be almost ready. I used a cloth to take the kettle down and poured myself a cup.
This tea is a clear, pale yellow color, which looks a lot like the color of stewed pear with rock sugar.
I rolled the meatballs by hand and used tongs to place them one by one onto the grill. With a "sizzle," a wisp of smoke rose between the meatballs and the grill.
Along with the wisps of smoke came a fragrant aroma that made the dogs restless, and it also made me a little uneasy.
It smells so good! It tastes just like the grilled fish and tofu skewers I usually eat at barbecues. Who can resist this?
She immediately stood up, ran to the kitchen, grabbed a bag of garlic chili sauce, squeezed it into a corner of a small plate, and prepared to dip the food in it later.
The sweet and sour tea has cooled down a bit. I quickly picked it up and took a sip. The aroma of tea and fruit intertwined, and although it was hot, it tasted surprisingly refreshing.
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