Chapter 181 Unknown Feline
This also takes some time to cook.
Mu Xi started another pot at the side and put water and spices in it, intending to stew the beef.
There are still several hundred kilograms of beef left at home, so I can braise a few dozen kilograms first, which will make it more convenient to eat.
The braised beef from last time has been consumed. When Zhao Yeqing has nothing to do, he will slice it and sprinkle some chili powder on it and eat it as a snack, which is consumed very quickly.
Zhao Yeqing was feeling a little drowsy from cooking, but was awakened by a shadow that flashed past the door.
She pointed at the door before she said anything, but Mu Xi knew what she meant. He picked up a piece of firewood from the door and opened it.
There was nothing at the door, only a trail of footprints.
It’s the cat from last time.
Mu Xi closed the door and shook his head at Zhao Yeqing.
This cat is not very big in size, so it is unlikely to attack the cattle and sheep in the house. The chicken coop has two layers, so it cannot eat the chicken even if it wants to.
I guess he wants to steal milk again.
Zhao Yeqing didn't guess what it was, and the spatula in his hand became easier and easier.
It's almost done.
The butter has been separated, and the whole kitchen is filled with a rich butter aroma, as if one is in a bakery that has just baked butter cookies.
Zhao Yeqing took an enamel bowl and scooped the butter into it. He chewed five pounds of milk and got less than one pound of butter.
If converted using fresh milk, 50 kilograms of fresh milk can make about one kilogram of butter.
Pure natural butter without additives does not need to be refrigerated and will not go bad even in the summer.
The golden butter was served out, leaving only some milk residue at the bottom of the pot.
Although it is called milk residue, its texture is not powdery residue, but more like sesame paste dissolved with water or oil.
This is the byproduct of making butter - sour oil.
I bought this sour oil when I was buying Mongolian specialties online before. According to the store owner's introduction at the time, you need to mix the included fried rice and sour oil together, then refrigerate it and let it solidify before eating.
It’s a pity that there is no fried rice now.
The Mongolian people use millet to make fried rice, a kind of round yellow grain that looks like yellow millet but is not the same thing.
The fried rice here is made from glutinous rice, which is steamed, dried, and then fried in oil.
Millet can be grown in arid areas, but the original owner did not have millet seeds at home.
Zhao Yeqing put the sour oil aside, thinking of making some glutinous rice version of fried rice next time and trying it with the sour oil.
Mu Xi's braised beef was also ready. This time the braised part had some meat tendons. After braising, the meat tendons became soft. He cut a piece while it was still hot and fed it to Zhao Yeqing.
After having tasted the sweet milk, Zhao Yeqing ate some salty braised beef. The combination of sweet and salty made him feel very comfortable on his tongue.
In the past, when she ate milk chews, she mostly used them to spread on bread. Because she got tired of it, she went to ask the Mongolian online shop owner how else they could eat milk chews.
The boss knew that she only used it to spread on bread, and he was so excited that he sent her a Word document of up to 10,000 words, which was full of instructions for eating it with milk chewing mouth.
I also learned how to make butter there.
For dinner, the two of them had freshly braised beef and butter-fried pancakes.
Adding butter is like adding a natural leavening agent, making the dough fluffy and soft. Paired with beef and hot milk, you can have a sour and sweet milk snack after the meal.
There is no doubt that it tastes good, but there is also no doubt that it is high in calories.
Milk chews taste like yogurt, sour and sweet and not greasy, but they are a real calorie bomb.
After all, it is something that can be used to refine oil, and its fat content is as high as over 70%.
After this meal, Zhao Yeqing was still full at noon the next day.
Mu Xi went to milk the goats, while Zhao Yeqing went to the cowshed to milk. The cow was very gentle and would not kick even if it was hurt accidentally.
Zhao Yeqing stopped after squeezing out half a bucket of milk, and the remaining milk was enough for the calf for a day.
Feed the cows and walk out with the milk bucket.
Huhu and Xuebing just came back from outside.
These two have been going out a lot recently, sometimes not coming back for two days.
Zhao Yeqing shook the bucket of milk in his hand and asked them, "Do you want some milk?"
Two leopards came over, rubbed against her legs and went into the room, which meant they didn't want it.
Zhao Yeqing put the milk away and walked into the original owner's house.
It's rather cramped here now, and it's filled with things, mostly tools from the tool shed. When they have some free time later, they'll go cut the wood and rebuild it.
There have been animals hanging around their house lately, so the couple didn’t dare go out, fearing that the trees they chopped down might have been stolen.
The temperature is rising steadily now. It should be warmer in a month or so. Zhao Yeqing wanted to come and see what crops can be planted in the spring.
There are grain seeds at home, including wheat and rice, and many vegetable seeds. Some are packaged, and some are vegetable seeds kept by farmers at the foot of the mountain. They are packed in plastic bags and need to be distinguished and classified.
Zhao Yeqing took out coriander and lettuce. These two vegetables are relatively cold-resistant. Coriander goes well with lamb and beef. Lettuce needs to be grown in advance, and it can grow indoors at this temperature.
Lettuce seeds also need to be soaked in water in advance.
The manure matures slowly in this season, so Zhao Yeqing has to pay attention to it, because poorly mature manure will grow insects and mold.
Prepare the soil for growing seedlings in a pot, wait until evening, and when the lettuce seeds are soaked, plant them in the soil.
There is fresh milk every day that cannot be finished, so it has to continue to ferment.
Zhao Yeqing looked at the fermented milk in the bucket and scooped it out to make milk tofu.
Milk tofu is very simple to make, almost anything can be done with hands, and it is very delicious. The reason why it has not become popular is because the conditions are rather harsh, as it can only be made with fresh milk.
Put the milk chews into the pot, stir-fry over medium heat until the water inside evaporates. The milk inside will become a bit sticky, a bit like mochi.
Serve in a bowl and let cool.
If you have a square mold and put the milk tofu in it to shape it, it will look more like tofu cubes.
After it solidifies, take it out, slice it, and fry it in a pan until golden brown and you can eat it.
The method is similar to that of goat cheese, but it tastes much better.
It has a crumbly texture, but the finished milk tofu can be pulled into strings, which is much better than the stringy cheese I had before.
The milk flavor alone is not on a different level.
Mu Xi said: "Make the beef into smoked sausages and cut them into slices. Didn't you mention that you wanted to eat beef sausage pizza?"
Zhao Yeqing's eyes lit up when he heard this. He had flour for pizza crust, cheese, and beef at home. Wouldn't it be easy to make pizza?
She immediately wanted to go and check out the oven at the back of the house that was originally built to make cakes for Mu Xi.
As soon as I went out, a pink-brown figure appeared in front of me...
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