Chapter 234 Arch Package
After a few days of sunshine, the rapeseed fields gradually recovered their vitality.
The lowered heads were raised again, the unopened buds blossomed, and bees flew back and forth in the fields.
There are already three bee honeycombs in the beehive, and the hexagonal holes on the honeycombs are gradually being filled with honey.
It is estimated that the first honey harvest will be available in a while.
Mu Xi took out most of the peanuts and placed them on a winnowing basket, then took them to the yard to dry.
There is no need to clean the dirt on the peanuts. After drying, the dirt will gradually turn into powder and can be removed by rubbing.
Peanut stalks were also taken out of the kitchen and placed in the yard to dry. After drying, they were great for making fire and smoking meat.
The humid and hot weather is not only suitable for the growth of weeds and rice, but also for the growth of mushrooms.
Zhao Yeqing took out the glass jars used to cultivate the fungus. Three out of the four jars were successful, and the wheat inside was covered with fine white mycelium.
If you want to grow oyster mushrooms, it is better to have a special small room to avoid frequent in and out and inhalation of spores.
The moisture has almost evaporated recently. Although the weather is hot, there is no such unpleasant sticky and suffocating feeling.
Mu Xi chopped some wood and built a small wooden house specifically for growing oyster mushrooms. Zhao Yeqing waited until the sun set before going out to weed the fields.
After the wooden house was built, Zhao Yeqing began to worry about what materials to use to grow oyster mushrooms.
The material must be breathable. Suitable materials at home include rice husk bran and corn cobs.
She planned to use them all.
On the left side of the mushroom house, a long wooden trough was built with wooden boards, in which rice husks and bran were piled. On the right side, corn cobs with the kernels peeled off were neatly stacked on the ground.
Place the fermented mycelium evenly and cover the mycelium in the wooden trough with a layer of rice husk bran.
Spray some water on both sides to keep them moist for fermentation.
The roof of this mushroom house is removable, so it can be opened in the morning when the sun is not so strong and the sunlight is softer, allowing the mushrooms inside to bask in the sun for a while.
The sweet potatoes behind the house are almost ready to be harvested.
Last time, Zhao Yeqing cut down two of them, cut them into sections, and smashed them with a rolling pin to squeeze out the juice and boil some sugar to feed the bees.
It took me a long time to get the juice out of just two of them. I'll have to upgrade my tools this time to get the juice out.
The simplest way is to squeeze out the juice from the sugarcane stems. The sugarcane stems are somewhat hard, but not as hard as sugarcane.
After all, the extrusion tool must have a certain hardness.
A relatively hard wood was chopped down and sawed into two cylindrical rollers of the same size. Spiral grooves were opened on the cylinders to facilitate extrusion, and frames were made on both sides to support and fix them. The gap in the middle was very small, which was used to squeeze out the juice from the sweet potato sticks.
A hand crank was also added on the frame. This was based on the experience gained when making a windmill for processing rice. When the time comes, just place the rice stem in the middle of the gap and turn the hand crank.
The sweetness of the sweet potatoes was obviously one level higher now, so the two of them picked a free afternoon and cut down some of the sweet potatoes.
Since the gap in the middle of the juicer is relatively small, in order to squeeze out all the juice, the front end of the sweet rod must be flattened before putting it in, so that when the hand crank is turned, the sweet rod will be gradually rolled in.
The principle is quite simple, but I didn't expect it to fail.
The connection between the hand crank and the cylindrical roller is also made of wood. It was not very smooth when polished, and the hand crank got stuck when force was applied. It had to be disassembled and fine-tuned again.
The second time, I used too much force and the load-bearing wooden axis in the middle was squeezed and cracked, so I had to make it again.
After two or three modifications, I finally saw the sweet potato juice dripping from under the drum.
Zhao Yeqing hurriedly took a small basin to catch it.
A total of nearly 400 kilograms of sweet potato stems were harvested from the field in the backyard. Zhao Yeqing also left a few of them growing in the field so that he could cut them down and eat them as fruit when he was craving.
They also tried the squeezed sweet stalk juice, which was not as sweet as that from sugarcane, but tasted more refreshing with a hint of herbal flavor.
The weather is too hot now, and the sweet potato juice cannot be kept for a long time. It has to be put into the pot and boiled into sugar quickly.
Take out the largest iron pot and pour the sweet potato juice into it to boil. It took several hours to turn the full pot of sugar water into a thick syrup.
The clear sweet potato juice oxidized and turned red after a short while of boiling.
All that's left is to let it cool down.
While Zhao Yeqing was making sugar, Mu Xi pounded a few rice cakes with a small stone, fried them in oil, and then poured fresh brown sugar on them.
The fried rice cake is crispy on the outside and soft on the inside, paired with freshly squeezed brown sugar, a perfect mixture of sugar and oil.
Zhao Yeqing squinted his eyes and finished eating the rice cake. Suddenly he remembered that his ulcer had healed, so he hurriedly asked Mu Xi to fulfill his promise.
"We agreed to eat fried chicken and potato chips."
Mu Xi nodded, "Wait."
Turning around and walking towards the chicken coop, a minute later, Zhao Yeqing heard the terrible screams from the chicken coop and swallowed silently.
There are fried chicken and potato chips, but also burgers.
To make hamburgers, you need to make bread dough, and often you need to make steamed buns and dumplings. The fresh yeast at home is always carefully maintained without interruption.
Zhao Yeqing took out the yeast and kneaded the dough to ferment. Mu Xi had already killed the chicken and saw the dough in the basin in her hand.
"Want some pizza?"
"To eat hamburgers, the dough for the hamburger buns needs to be fermented twice, which takes about two hours in total."
Mu Xi looked at the young chicken in his hand and said, "This chicken is not big. What kind of meat do you want to use in your burger?"
"Just fry the drumsticks and wings, and use the breasts in burgers."
The chicken breast was gently pounded and marinated. Zhao Yeqing also picked some lettuce. Unfortunately, the tomatoes were not ripe yet, otherwise it would have tasted better if a few slices of tomato were added to get some juice.
It would be even better with pineapple.
When grilling the hamburger buns, Zhao Yeqing grilled some extra and ground them into breadcrumbs later.
Dinner was served and on the table were potato chips, French fries, hamburgers and fried chicken, the only thing missing was two cups of Coke.
The style of this dinner seems to be quite different from the mountain countryside.
Zhao Yeqing hadn't eaten a hamburger for a long time. The hamburger had meat, vegetables and staple food, and he felt very satisfied after taking a bite.
There is not much chicken, only one burger per person, one chicken wing and one chicken leg per person, and the rest are French fries and potato chips. These two have a lot of ingredients, so you can eat them directly to your heart's content.
Mu Xi fried two large plates of food, Zhao Yeqing drank sweet potato juice and ate fried chicken and French fries, plus the weather was hot, so he got two mouth ulcers the next morning.
I could only go back to living a light diet.
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After the water on the meadow evaporated, the soybean pods were already full before the rain. After being exposed to the sun for two days, they were completely dry and could be harvested.
The harvested soybeans are placed in the yard to dry with the stalks and pods as before until they turn completely golden.
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