Chapter 213 Joy

As expected, when Director Li heard that Deng Shirong was willing to raise the purchase price by one cent, he smiled and said, "Comrade Deng is really straightforward. Then we will sell all the longans from our farm this year to you."

Deng Shirong was not surprised to hear this. In business, it is normal to sell to whoever offers the highest price.

Next, the two parties began to sign the longan purchase contract.

In later generations, most longans were more expensive than lychees, but in this era, longans are much cheaper than lychees. Take the market price in the county as an example. A pound of fresh lychees can be sold for 80 or 90 cents, while a pound of fresh longans can only be sold for 40 or 50 cents, a price difference of nearly twice.

The current purchase price of longan given by the supply and marketing cooperative is 0.28 yuan per catty. If Deng Shirong gives one cent more, it will be 0.29 yuan per catty.

After the two parties signed the acquisition contract, Deng Shirong also paid a deposit of 2,000 yuan.

After all, it is a big business involving tens of thousands of dollars. If Deng Shirong fails to fulfill the contract, and the farm has not signed a purchase contract with the supply and marketing cooperative in advance, dozens of tons of longan may rot on the trees. In that case, Director Li will definitely be held responsible.

Therefore, in order to avoid such unpleasant things from happening, it is very necessary to collect a high deposit.

After signing the contract, the two parties discussed some details, and Deng Shirong left with satisfaction.

The longans grown at Baiping Farm are all high-quality Shixia longans. This type of Shixia longan has thick flesh and small core, is dry, refreshing and sweet, and the edible part accounts for 72% of the total weight of the fruit. Due to its superior quality, it is known as the "King of Longans" and can definitely be sold at a high price if it is brought to Beijing.

…

March and April of the lunar calendar are the best time to pickle cucumber peels.

At this time, Deng Shirong was at home pickling cucumber peels with his daughter and daughter-in-law.

The Bobai cucumber peel has a crispy and delicious taste, is refreshing and appetizing, and leaves a long-lasting aftertaste. It can be said to be a must-have pickled vegetable for porridge in every rural household. In the summer, it is not an exaggeration to say that you can eat cucumber peel with heat-clearing porridge until you feel full.

Cucumber peel, as the name suggests, is a pickle made from cucumbers.

Many people mistake the cucumbers sold in the market for cucumbers. In fact, cucumbers and cucumbers are completely different varieties.

The cucumbers are as shown below: In Bobai, there are two ways to pickle cucumber peels: First, wash the cucumbers directly with clean water, then cut them in half, dry them in the sun for half a day until they are soft, then put them in a bucket and pickle them with raw salt. The salt ratio is 50 kilograms of cucumbers to 2 kilograms of salt. Press them with huge stones for one night, then put them on the roof or on the ground to dry for half a day. This is the simplest way to pickle cucumber peels.

The finished product is as shown below: 2. Blanch the cucumber and marinate the whole cucumber.

Pickling the whole melon rind requires more steps, but the taste is better.

After the cucumbers are picked from the field, they are first washed and then boiled in boiling water to blanch them. Then, they are pierced with bamboo sticks several times and then put into a jar and pickled with salt.

After the initial pickling, the cucumbers are taken out and put into bags, and then pressed down with a large stone to squeeze out the water inside the cucumbers. Next, the cucumbers are returned to the jar for pickling again, and at this time the cucumbers have turned into melon skins.

After the second pickling, the melons need to be dried in the sun to further improve the taste of the melon rind.

The finished product is as shown below: What Deng Shirong makes now with his daughter and daughter-in-law is the second type.

This is a bit troublesome, but the taste is more crispy and you can eat it over and over again.

Of course, for the second method, some people directly dry it, which is the kind of cucumber skin that is very difficult to bite, as shown below:

This kind of cucumber peel is easy to preserve and can be kept for a year or two without going bad even without a refrigerator. It can also be used directly to stew pork, and it tastes unique. This is the most common dish in the Yamaguchi area.

When Deng Shirong was moving stones to press the cucumber peels, Zhang Xiuping asked, "Dad, do you think we should serve cucumber peels after our restaurant opens?"

Deng Shirong thought about it and said, "We should do it. Most of us Bobai people like to eat cucumber peels. When the time comes, stir-fry them with chili peppers. Not only is it a great side dish for porridge, it's also quite good with rice, and it can even be used as a side dish for wine."

Zhang Xiuping said with some regret: "It's a pity that except for the dried cucumber peels, the others can't be preserved for long. Otherwise, we can buy some in the village. This can help everyone increase some income and reduce some costs. How great it would be!"

Deng Shirong smiled and said, "Your idea is very good. Let's wait until the restaurant is open. By then, we will not only sell cucumber peels, but also peanuts, soybeans, pickled cabbage, beans, bean sprouts, potatoes, fried tofu and the like. If the price at the county market is much higher than in the village, we can also purchase them in the village.

At that time, we can talk to Shabei Car about long-term cooperation, pay a fixed amount of money every month, and let the driver help send the necessary things. There should be no problem.

Of course, this is worth doing if the quantity is large and the price difference is really big, otherwise it’s meaningless.”

Zhang Xiuping nodded repeatedly and said, "Then I'll investigate and see how big the price difference is between the two places."

…

In a blink of an eye, April has passed.

The summer solstice falls on the second day of the fifth lunar month.

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In later generations, the summer solstice is also the most famous festival in Yulin - the Lychee and Dog Meat Festival.

However, this festival, which is longed for by countless foodies and complained by countless people, has not yet become popular.

The summer solstice means that most lychee varieties in Guangxi are beginning to mature, including the Guiwei lychees grown by Deng Shirong and Deng Changfu.

At this time, Deng Shirong and his sons, daughters and daughters-in-law came to their own lychee mountain and began to taste the Guiwei lychees that appeared in Bobai for the first time.

Deng Yunzhen picked one and put it in her mouth to taste it. As she ate it, she exclaimed: "Wow, this Guiwei lychee tastes really sweet, and the core is so small. It tastes much better than those lychees that grow on straight trees."

Zhang Xiuping also ate it at this time, and nodded repeatedly: "Yes, the flesh is sweet, refreshing and crispy, it's so delicious!"

Deng Yuntai also exclaimed while eating: "I didn't expect that the fruit of this Guiwei lychee is not big, but it tastes so good. Dad really made the right choice to grow this variety."

Deng Shirong also tasted it carefully and felt that the taste was not much different from the Guiwei lychee he had in mind. He couldn't help but nod secretly. It seemed that the land in their Bobai County was indeed suitable for the growth of various lychees, and there was no problem of southern tangerines not being able to grow in the north.

He smiled and said, "This is the first time the fruit has grown, so the taste is not the best yet. After a few more years, the taste will probably be better than it is now."

Whether it is lychee or longan, even if it is from the same tree, the taste of the fruit produced in different years is different, because fruit trees also have peak and declining periods. The fruit produced in their peak period naturally tastes the best.

Once a fruit tree enters its decline period, the quality of the fruit will decline year by year, and eventually it will become tasteless to eat and a pity to throw away.

(End of this chapter)