Also, take out all the salted eggs that were pickled before, wash them, boil them all, empty the jar, and start pickling duck eggs again.
Put the pickled duck eggs and chicken eggs in a large wooden basin, then take them to the backyard to wash off the excess salt and seasonings.
Then they took them into the kitchen and started cooking the salted duck eggs and salted chicken eggs.
While cooking, Xu Han washed the new duck eggs. She would wash them tonight so she could pickle them directly when she had some free time tomorrow.
This time, Xu Han didn't pickle chicken eggs; she pickled only duck eggs. Duck eggs aren't as tasty as chicken eggs, whether fried or boiled, because they taste a bit fishy.
Xu Han felt that the best way to eat duck eggs was to pickle them.
Xu Han plans to pickle all the remaining duck eggs. She just pickled a whole basketful last time, and there are still many left.
Xu Han plans to use all the large jars in the house so that they can be eaten in winter. She will cook them all and put them in her space.
After the salted eggs and salted duck eggs were cooked, they were all taken out and placed in a large bamboo basket. After draining the water slightly, they were placed directly into the space.
It was getting dark, and washing the duck eggs was no longer convenient, so Xu Han fetched some water and carried it back to the main room to continue washing them.
Since I'm just idling around anyway, I might as well do as much as I can! It'll also help pass the time on this boring evening.
After washing the duck eggs, put them directly inside the house to drain off some moisture. They can be pickled tomorrow morning.
It wasn't until after 11 p.m. that I finished cleaning all the duck eggs before I could go to sleep.
The next day, after breakfast, Xu Han first took out the dried fruit that had been dried earlier and put it out to dry.
Then I steamed the apples again. They had already been steamed once yesterday, so I just needed to steam them again today.
The yard was already full of dried fruit and chili peppers, so Xu Han spread out another layer of oilcloth outside the yard to dry pumpkin shoots.
After drying them all, Xu Han started pickling salted duck eggs using the same method as before.
We didn't have enough jars at home, so this time we only pickled about 10 baskets of salted duck eggs. We still have about 6 baskets of duck eggs left!
I'll go to the reed marshes and pick some more, keeping the fresh, unpickled ones in my storage space for later use.
After you finish the salted duck eggs you've made, you can make more. But if you make them all into salted duck eggs, what if you get tired of them and don't want to eat them anymore? Wouldn't that be a waste?
Xu Han didn't want to eat salted duck eggs until she was sick of them; after all, you can't eat the most delicious food every day!
After pickling the duck eggs, it was already lunchtime.
Xu Han rested for a while, then stood up and walked around. She went to the backyard to get some earthworms for the chickens and ducks before returning to the front yard to have lunch.
She made herself a bowl of tomato dumpling soup, along with some pickles. It was refreshing and helped cut through the grease. Perhaps because she had inhaled too much cooking fumes yesterday, Xu Han still didn't have a good appetite and didn't want to eat.
If her period hadn't just ended, Xu Han would have seriously doubted whether her contraception had failed!
After finishing their meal, they took out a few artificially ripened kiwis from the storeroom and sat down in the yard to eat them.
After finishing her meal, Xu Han moved a small chair to the courtyard, took out a lot of persimmons from her spatial storage, and began peeling them.
Xu Han plans to make persimmon cakes today. The first step in making persimmon cakes is to peel off all the persimmon skins.
I bought nearly 3,000 jin of persimmons in total, which is definitely not enough to cook them all.
Xu Han plans to make about 600-700 jin (300-350 kg) of persimmons. Dried persimmons are delicious, but fresh persimmons are even better! Let's save some for eating fresh persimmons!
You can also make persimmon cakes with flour and eat them later. They are fragrant, sweet and delicious.
Peeling all six or seven hundred pounds of persimmons is a huge undertaking.
Xu Han sat in the courtyard peeling persimmons until Lu Chuan returned, and she still hadn't finished.
While peeling the persimmons, Xu Han asked, "Looks like you've had a pretty good haul these past two days! A whole bunch! How many ducks did you hunt?"
"Yes! A good haul, we hunted 87 ducks in total. I'll go and slaughter them first."
"Okay, don't throw away the duck blood! Collect it in a basin, and I'll process it for you in a bit so we can make spicy duck blood curd later!"
"Okay, I understand." After saying that, she went to the kitchen to boil water. To remove the duck feathers, she would definitely need to scald them with boiling water.
Xu Han continued peeling the persimmons. Fortunately, there weren't many left. She put the peeled persimmons in her spatial dimension and planned to string them together with rope later that night.
Don't throw away the peeled persimmon skins either; they also need to be dried and used to apply a sweet frost to the persimmons to preserve them.
Xu Han cleaned the yard, and Lu Chuan had already slaughtered all the ducks. So Xu Han took the duck blood into the kitchen and cooked it first, so it would keep better and wouldn't break easily.
Boil water in a pot, then break the duck blood into large chunks, put it in the pot, simmer over low heat until cooked, then take it out and put it in cold water.
It's already late today, so there's definitely no time to make the Maoxuewang (a spicy Sichuan dish). I'll have to make it at another time.
After processing the duck blood, she put all the things drying in and outside the yard into her space, and then went to the backyard to help Lu Chuan process the ducks.
All eighty-plus ducks have been slaughtered. We definitely can't process them all today. We'll scald them first and then store them in the storage space to process them slowly later.
It was already dark, so Xu Han lit a torch and placed it next to Lu Chuan for light, then went to help boil water.
After scalding all the ducks, Xu Han put them into her spatial storage. The two washed their hands and returned to the main room to eat dinner.
I took out the beef noodles I had made earlier from the space, and also some steamed acacia flowers. It had been a long time since I had steamed dishes, and they tasted quite delicious with them.
After they finished eating, Lu Chuan went to wash the dishes, while Xu Han took out the persimmons and started tying them into bunches one by one with cotton thread.
This method allows for better sun drying, promotes ventilation, saves a lot of space for drying persimmons, and facilitates later processing, achieving multiple benefits.
When Lu Chuan came in, he saw Xu Han stringing persimmons one by one, so he came over to help. The two of them worked until after 10 o'clock before they finally finished processing all the persimmons.
After washing up, I went to rest and slept soundly without any dreams...
The next day, when Xu Han got up, Lu Chuan had gone hunting again, and this time he wouldn't be back for three or four days.
Xu Han first took out everything from the space and hung it out to dry, then took a bamboo pole and tied it to the eaves beam.
After tying them up, all the persimmons were hung up.
They grow in clusters, all orange-yellow, like curtains in the wind; they are especially beautiful.
After drying for a few days, the persimmons still need to be squeezed! After this step, they need to be dried for a few more days and covered with frost. Then the dried persimmons are done.
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