Chapter 283 Osmanthus
Now is the time when the moisture content of corn stalks is the highest. Once it is lower than 60%, it will be difficult to ferment for making silage, so it must be processed quickly while it is fresh.
Now that we have electricity, we have lights, and it doesn't affect work in the yard at night. But we certainly can't finish it tonight, and we can't be impatient. It's best to finish it in one batch and dump it into the silage at once.
After the two men finished harvesting and moved back, they had dinner, washed up and went to bed. They waited until dawn, got up, had breakfast and then started working.
The cutter that the original owner used to cut grass was taken out, and a corn stalk had to be broken into two pieces before being put in.
The manual machine was not very fast, so the two of them didn’t even have lunch and worked so hard that they finally finished when the sky turned yellow in the afternoon.
Zhao Yeqing went back to the kitchen to cook, and Mu Xi poured the cut feed into the silo and compacted and sealed it.
She first steamed a large pot of rice, and then took out the chicken offal that was left over from killing a chicken and making dried chicken a few days ago to thaw. Mu Xi cleaned the chicken offal after taking it out, thawed it, washed it a little, and cut it into pieces before putting it in the pot.
Then take out the pickled radish, pickled ginger and pickled pepper from the kimchi jar, cut them into small strips and put them in a bowl for later use.
She likes to eat whole cloves of garlic. Raw garlic is too spicy. After being boiled, fried or roasted, garlic will become a little sweet, and it is the most delicious at this time.
Fry a handful of whole cloves of garlic and shredded ginger in oil, then pour the remaining pickled peppers and pickled radish into the pot. The pungent sour aroma will instantly come up, making your mouth water.
After stir-frying for a few times, move the side dishes to the edge of the pan, add a little oil in the middle, and when the oil is hot, pour the chicken offal into the pan and stir-fry over high heat.
After the chicken offal changes color and the moisture inside is dried up, mix it evenly with the side dishes on the side of the pot. When the sour and spicy dishes are out of the pot, Zhao Yeqing is accustomed to adding a little bit of sugar to enhance the flavor and neutralize the overly stimulating taste.
The dish filled a large bowl. The two of them hadn't had much rest in the past two days, and she was too lazy to cook.
Each person had a big bowl of rice and ate it with the spicy and sour chicken offal. This dish was very delicious. Mixed with rice, they finished a big bowl of it without noticing, and even the dish was finished.
Only half of the big pot of rice was left for Dahuang and the others. The pot had been heated up for them in advance with mutton soup and a piece of boiled mutton.
Soak the rice in mutton soup, then use chopsticks to poke the soft mutton into shredded meat, mix it evenly with the soaked rice, and divide it equally into each dog's bowl.
The weather has been good recently, and the dogs take the sheep out to graze during the day. They are worried that they will encounter the groundhogs that were found on the meadow last year, so the two went to explore the meadow before the corn harvest.
I felt relieved only after I was sure that the little guy carrying the plague was no longer on the meadow.
They are not too worried about attacking carnivores such as wolves and foxes, but Da Huang is a hunter and often takes his puppy with him to hunt rabbits nearby when grazing.
It would be troublesome if a groundhog was bitten and infected with disease.
Mu Xi took the empty bowls to the sink to wash. "There are very few animals in the forest this year, and there are not many rabbits on the meadow. I haven't seen many for such a long time. Look, every time they come back this autumn, they come back with empty stomachs."
Speaking of this, Zhao Yeqing was very glad that he came to the meadow and met so many sheep and cows. The chickens at home also did not give up and came to the meadow.
Otherwise, given the current situation, if the only source of meat is hunting, we probably won’t be able to eat meat for a few meals a month.
It’s not like it is now, where we can’t even finish the meat.
Zhao Yeqing felt that the level of food affluence they now had might have surpassed more than half of the people in the world.
After dinner, Mu Xi scooped out a spoonful of the prepared iced sweet wine. After it was ready, he served it into a large bowl, boiled it, let it cool and stored it in the refrigerator. He also made a plate of small dumplings.
The small glutinous rice balls are also cooked and then refrigerated. After being refrigerated, they become very chewy and can be eaten with iced sweet wine as a dessert after the meal.
Mu Xi ate small dumplings with sweet wine and discussed with Zhao Yeqing.
"Last time I went to collect scented leaves, the osmanthus flowers over there were almost in bloom. Recently, the bees at home have been flying in that direction. I thought about getting some osmanthus flowers before returning to Meishan. Don't you like sweets with a hint of osmanthus?"
Zhao Yeqing smiled and said, "Yes, I like osmanthus the most, too."
Mu Xi didn't realize anything was wrong until he went to bed at night.
His name was taken from Muxiang, which is the ancient name for osmanthus. Because his grandmother and grandfather fell in love under an osmanthus tree when they were young, his name was later taken from the homonym of Muxiang.
On the wooden bed in the room, which was enveloped by moonlight, someone was kissed until he was deprived of oxygen and became confused. The instigator was still nagging in his ear, "Who do you like the most? Say it again..."
Zhao Yeqing...This man seems to have a serious illness.
Finally, Mu, feeling satisfied, got up early and felt refreshed. He made breakfast before calling Zhao Yeqing.
Zhao Yeqing dreamed of being chased and bitten by wild dogs all night. She glared at him sadly, and only calmed down after eating a delicious breakfast.
When I go to pick osmanthus flowers today, I have to bring plastic sheeting.
Mu Xi walked in front to lead the way. After Zhao Yeqing entered the mountain, he wanted to ask how long it would take, but after only a few steps he smelled the rich and strong fragrance of osmanthus.
My mind becomes clear and I feel refreshed instantly.
Zhao Yeqing was a little impatient, "Let's break off two more and put them in a vase in the room."
The room is relatively closed, so the fragrance can last for a long time. Afterwards, the whole room is filled with the scent of osmanthus. It’s so beautiful just thinking about it.
After arriving, I found that the osmanthus trees here are different from the ones in Meishan. The one in Meishan is a big tree, but here there are several osmanthus trees of medium size, and the trunks can be hugged by one person.
The color of the osmanthus is also different. It is not as golden as the osmanthus in Meishan, but more like creamy yellow.
The osmanthus flowers on the tree are in full bloom, and the fragrance is even more intoxicating when you stand under the tree.
They spread the plastic sheet flat under the tree and gently shook the trunk. The osmanthus flowers on the tree fell onto the plastic sheet like falling rain, making a soft tapping sound.
The flowers that can be shaken and fall are those that are about to wither. The newly opened flowers cannot fall down by just shaking them gently, and they have to be hit with a bamboo pole.
However, the two of them only use them for eating and smelling, and they don't need so much. Now there is a big bag of osmanthus flowers on the plastic sheet. If they only put some when eating desserts, they probably won't be able to finish them even in five years.
Mu Xi gathered the four corners of the plastic sheet on the ground together and tied it up with a rope. He would select and wash the big bag of osmanthus flowers inside after taking it home.
Before going home, I did not forget to pick a bunch of the best-blooming cassia branches. The osmanthus flowers on them were newly bloomed and had the strongest fragrance. If I put them in a vase at home, the fragrance can be preserved for nearly half a month.
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