The next day, I got up very early and went to the vicinity of the kiln without even having breakfast.
I need to finish my work today. When I have some free time, I'd like to explore the hilly area to the east more thoroughly.
This time, I was still modifying the mud pile. Considering that the three earthenware jars were quite heavy, I used stones and mud to build a firebox inside.
With a load-bearing furnace bridge, heating can be stable, and there's no need to worry about it collapsing under the weight of the ceramic jar.
Each of the three earthenware jars has a furnace bridge underneath, which allows for more even heating. However, since the firebox takes up considerable height, the clay pile now needs to be raised a bit more.
I continued to roll out mud strips and build up the mud pile in circles. This time, to improve the heat retention, the mud strips became thinner and thinner as I went up, eventually forming a pointed cone shape with a chimney.
For the firebox below, I dug a Dakota fire pit directly out of the ground and placed a furnace bridge on top of it.
After adding firewood, as long as the firebox is sealed with a stone slab, the wind will be siphoned from the Dakota fire pit into the firebox, increasing the temperature of the flames inside.
This is a disposable kiln. I have already placed the ceramic jars in place before sealing them. At this moment, only a chimney with a diameter of 30 centimeters is left at the top for air convection.
I lit the fire in the stove, and soon the temperature inside began to rise, thanks to the suction from the fire pit. At first, I carefully controlled the temperature, making sure it didn't rise too quickly, otherwise the later-added stove body would crack.
After the outside of the stove was completely dry and turned white, I added a large amount of firewood into the firebox. Then I sealed the firewood inlet with a stone slab, and the wind immediately rushed into the fire pit.
The furnace walls were heating up rapidly at a speed that could be felt by touch. Soon, waves of heat caused the air near the furnace walls to distort and tremble slightly.
I entrusted the task of adding firewood to Top. Top often helped me in the kitchen. As long as I told him to keep adding firewood to the firebox to keep the fire from going out, this clever monkey knew what to do.
I lifted the lid of the water tank where the taro starch had settled, and the water on it had now become very clear.
I poured out all the water on top, and the taro starch settled very well, even becoming a solid mass like clay.
Even after all the water was poured out, the starch remained firmly stuck together.
However, they are not truly stuck together. Just like mud, the moisture is completely pressed to the surface due to the fine and dense texture, making the taro starch more compact.
I used the tip of the spear to poke a big hole in the starch, and then I worked my way down to loosen the semi-dry starch.
Once you dig to the bottom and break down the stress that compresses the starch, the remaining starch can be easily broken down into powder.
After grinding all the starch into powder, I started by adding more than half a pot of water to the pot I usually use for cooking and bringing it to a boil.
Then, use a clean wooden ladle to scoop out the taro starch and slowly add it to the pot while quickly stirring it with a pair of special large chopsticks.
The main task is to break up the clumps of starch, which is similar to beating eggs at home. I used to watch my grandma do this, and I would help her.
Next, continue adding starch and stirring continuously.
Finally, you need to add starch until the translucent taro starch inside can successfully cling to chopsticks and form large flakes before you stop adding starch.
At this point, the taro starch has reached a relatively thick consistency. Simply turn off the heat and keep it warm over low heat.
Wait a little longer, and the transparent taro paste will start to absorb water and become less thick and liquid, instead becoming more chewy like rice cake.
At this point, I dipped my hands in a basin of cold water that I had prepared beforehand, decisively tore off a large chunk of taro paste, and then stuffed it forcefully into a hollowed-out piece of wood.
Instead of hollowing out the bottom of the wood, I used a bow drill to make many small holes. When the taro paste, under pressure, passed through these holes at the bottom of the wood, it was squeezed out in lines.
When the taro paste, which is usually thin, is suddenly exposed to cold water, it immediately solidifies into noodles that are similar to rice noodles but more translucent and have a bouncy texture when pressed.
I kept wetting my hands and grabbing the taro paste, partly to cool my hands down and partly to prevent the taro paste from sticking to my hands and affecting my work. That's how my grandma taught me to do it.
As long as taro paste is continuously pressed into it, it will continuously turn into whole rice noodles and fall into the water basin.
This method of making noodles is the fastest; it requires no special skills and produces neat and attractive noodles. It's a great choice for both personal consumption and as a gift in rural areas.
In just over half an hour, I finished processing a whole pot of taro paste, resulting in a large bowl of taro noodles.
I poured out the water in the basin that had become too hot, and then hung the whole taro noodles out like a drying rope.
Wrap the eucalyptus pole about 50 centimeters long around it once, and then hang it to dry in circles on the pole.
Once the taro noodles have dried completely, they can be broken into suitable lengths by hand, tied together with rope, and stored for a long time.
I followed the same method and processed the remaining taro starch.
So I got two big basins full of glistening taro noodles. I cut two big bowls of them off with a knife, and left the rest to dry on eucalyptus tree trunks.
The taro noodles are best when they're freshly made. I rendered some lard in the pot, added some chopped dried meat, sautéed it until fragrant, and sprinkled in some salt.
Add a very small amount of water to briefly simmer the diced meat in the pan, making it softer while still retaining its chewy texture.
I poured the fragrant stir-fried diced meat sauce into the taro noodles in my and Top's bowls, then stuck the golden chopsticks in and savored the familiar aroma.
A smile played on my lips as I carried two bowls of freshly cooked cold taro noodles toward Top, who was still diligently tending the fire. This was the perfect way to reward this sensible monkey.
When Top saw me coming over with two bowls, and there seemed to be something to eat in them, it grinned, dropped the fire poker it was fiddling with, and ran towards me.
"Squeak!"
Top barked twice, its nostrils twitching as it sniffed the strangely familiar scent.
Top grabbed my wrist with his hand, trying to see what was in my hand.
I smiled at Top, put my bowl aside, mixed the sauce and taro noodles in Top's bowl, and handed it to him.
"Top, try this, you'll like it."
Top took the mixed taro noodles from my hand, brought them to his mouth and slurped them up. His monkey-like face froze, followed by undisguised joy.
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