Chapter 64 Scallion Oil Noodles, Steak, and Turkey Noodles
I started to feel sleepy after finishing the first little basket.
Tidy it up, tie it up, and put it in a corner on the ground.
After washing my hands, I spread out the bed and fell asleep in no time.
The next day, just as dawn was breaking, I woke up naturally upon hearing the rooster crow.
Since the weather warmed up, going to bed early and waking up early seems to have become a habit.
I didn't have much of an appetite when I woke up early this morning, so I decided to go to the fields to work first.
I took the pickaxe and seeds and walked towards the vegetable garden.
As dawn broke, the mountain mist had not yet dissipated, and the air was cool.
A faint bird song could be heard, coming from deep within the mountains.
The morning air is very fresh, and you can smell the fragrance of flowers and the aroma of moist soil.
The grass on both sides of the road was covered with glistening dewdrops.
Seeing these natural sights when I woke up this morning brought me peace and tranquility.
I walked to the vegetable garden to begin a new day's work.
The soil is more moist and soft in the morning, making it very easy to dig with a pickaxe.
As the sun hung low in the sky, the temperature rose slightly.
It doesn't feel like it's 9 o'clock yet.
However, because I hadn't eaten breakfast, I felt a bit tired after doing some physical work for a while.
I straightened up, pounded my lower back with my fist, and wiped the sweat from my forehead. I decided to stop here for today.
First, go to the vegetable patch where you pick scallions and pluck a handful of scallion leaves, then pick a few thin, long, thin-skinned chili peppers.
I deliberately left these thin-skinned peppers here without pulling them out, hoping they would grow spicier.
Put the scallion leaves and chili peppers into a plastic bag that you can grab at hand.
Looking around, I checked if there was any fresh fruit on the mountain to take back and eat when it was hot at noon.
Last night, I picked fruit in the dark and couldn't see how ripe it was.
Looking at those plum trees now, I see several plums at the top of the trees that have turned purple.
I gently hooked the branch with the pickaxe and pulled it down. The morning dew was still evaporating and fell softly onto my shoulder.
I got soaked to the bone.
I persisted in standing on tiptoe and reached the plums at the top of the tree.
The purple plums are covered with a layer of white frost. Wiping away the frost reveals the dark purple flesh inside, and you can vaguely see the juicy flesh beneath the skin.
This is clearly ripe; only fully ripe plums would have such a deep color.
It's slightly soft and elastic when you squeeze it, and just looking at it makes your mouth water.
I stuffed it into my pocket like a treasure, then wandered around to see if there were any other good things to eat.
There was a tree with very large pears, as big as an adult's fist, which looked like apple pears.
But I don't know if it's fully ripe.
Pick one, rub it on your sleeve, and then take a bite.
The outer skin was very hard; it even got stuck between my teeth.
But the pear flesh inside is crisp, sweet, and very juicy.
It doesn't seem to be fully ripe, but it's edible.
When fully ripe, the skin of apple pears will naturally become thinner.
The pears were very thick; I picked four, planning to peel them and make an iced drink later.
Then I picked a few bright red crabapples to put in my iced drinks later.
When I got home, I started preparing breakfast.
Take out some of the scallions I just brought back and chop them into small pieces.
Heat oil in a pan, then add the scallions and fry.
The scallions were fried for a while; take them out when they turn grayish-brown.
Add soy sauce, chicken bouillon, oyster sauce and other seasonings to the pot, stir-fry until fragrant, then stir well and let cool.
Boil another pot of water and cook a handful of noodles. After taking the noodles out, rinse them in cold water.
Then put the cooked noodles into the prepared sauce, and add the fried scallion leaves as well.
A strand of noodle is lifted with chopsticks, and the thick brown sauce flows into the bowl along the curve of the noodle.
It looks very tempting, and it tastes very tempting too.
The aroma of charred oil mixed with the rich flavor of soy sauce wafted straight into my nose.
I slurped up a big mouthful of noodles, and the aroma of scallion oil instantly satisfied my taste buds.
The crispy fried shallots are even more delicious, making up for the monotony of scallion oil noodles.
The hungry stomach finally calmed down.
After eating, I went to the bathroom to wash my face and wipe away the greasy, fragrant smell from the corners of my mouth.
Then I put the fruit I picked in the refrigerator and froze a box of ice in the freezer.
This is preparation for making iced drinks this afternoon.
When I went outside, the sun was already high in the sky.
The sun was scorching the earth, a stark contrast to when I returned this morning.
I led the dogs back to the darkroom, where they frolicked and played on the floor. I sat on the heated kang (a traditional Chinese bed-stove) and continued to work on my willow weaving.
I got a little tired from editing and it was already noon.
I started making myself lunch and some iced drinks.
First, pick some mint near the yard wall, wash it clean, and then gently crush it.
Peel the pear and cut it into thin slices along with the plums and crabapples.
Place the fruit chunks and mint in a large bowl, add a can of Sprite, and chill in the refrigerator.
I opened the freezer, found a nice piece of beef, and cut off a large slice.
Once the beef has melted slightly, add some seasonings to marinate it.
Then fry it in a frying pan until both sides are caramelized, then it's ready to serve.
Then take a bag of ramen from the basement, cook it, and mix it with the sauce.
This is my lunch: steak with super spicy chicken noodles, plus a big bowl of fruit iced drink.
I can't even imagine how happy this must be.
First, place the steak and sizzling noodles on the heated kang table in the dark room.
Then take out the large bowl of iced drink and add the ice cubes from the freezer compartment.
They then returned to the darkroom to have lunch.
The beef didn't taste like the steak pan-fried in a restaurant; it tasted more like grilled steak.
Perhaps my marinating method is more like the marinating method for grilled steak.
Although the beef had been frozen for a long time, it was still quite tender after being lightly pan-fried.
The pan-fried steak was incredibly fragrant, and I devoured it, thoroughly indulging my craving for meat.
Then I ate the extra spicy turkey, so spicy that my lips went numb, and quickly grabbed a couple of sips of the fruit from my iced drink.
The main theme is a contrast between ice and fire, catering to young people who crave excitement.
Although the food was a bit oily and spicy, the low temperature in the darkroom made it quite comfortable.
I was eating heartily on the kang (heated brick bed), while the big dog and the little dog sat on the ground watching me with pleading eyes, looking utterly pitiful.
After eating, quickly feed them a few meals.
Cut the beef into small pieces and mix it into the dog food; the little ones really enjoyed it.
I'm a little worried. Although we have plenty of meat in stock right now, there will come a day when we run out.
What other meats will I be able to eat besides chicken?
Let's take it one step at a time; there's no particularly good way to get meat right now.
For the next three days, I continued my routine of farming in the morning and evening and staying at home during the day.
In three days, all the vegetables that needed to be planted were planted.
My weaving skills have improved a lot in these three days. I wove a total of four baskets and five hampers.
A basket is a large, flat container, about the size of a big iron pot, without a handle or lid.
Baskets are mostly used for drying things.
From now on, we won't need to use plastic sheets to dry vegetables or fruits anymore.
Placing it in a basket allows some air to pass through, making it easier to dry and less prone to mold and spoilage.
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