Go back to the valley to farm

Chapter 917 Concocting
Chapter 910 Concocted

After picking up the mushrooms that were left for dinner, I climbed up the slope and chopped two bamboos, and dragged them back to the Wangnian with a small boat.

After returning to the boat to steam the rice, Li Junge started making mushroom dishes.

Slice the chicken breast with an oblique knife, coat with oil, remove and set aside, then sauté garlic slices until fragrant, add chicken fir slices and stir fry,
Stir-fry the chicken fir slices and add the chives, then pour the chicken slices in, thicken the sauce and serve.

Then put dried chilies, garlic slices, and Cantonese sausage slices in the oil pan. After sautéing until fragrant, add miscellaneous mushroom slices. There are jellyfish, black beef liver, morels, and some small mushrooms. After frying thoroughly, add water and simmer for a while After a while, then open the lid to collect the juice, add sliced ​​green peppers and stir-fry until cooked, add shallots and take out of the pan.

Finally, the red mushroom chicken soup that was boiled in the morning was served on the table, and A Yin was invited to come over for dinner.

A Yin drank the red mushroom chicken soup and said: "The freshly made dried red mushroom stewed chicken soup has the strongest taste."

Li Junge put chicken fir in her rice bowl: "You like the crunchy ones, but I still like soft and slippery mushrooms."

A Yin chuckled: "Eating is so good every day, I don't dare to take pictures and send it to my family on WeChat. We eat good food, but my parents and grandma didn't get it. It's embarrassing to think about it..."

Li Junge smiled and said, "They often eat these at home, they don't exist."

After speaking, he looked at the fish cabin at the stern, and murmured, "It's that Zhimajian who lived another day..."

Ayin smiled and said, "Why don't you let it go, I think it's not bad to eat mushrooms every day."

Li Junge said: "That's not going to work. It's not good to eat mushrooms every day. I have to find some vegetables tomorrow."

"Besides, the fish costs two hundred and one catties in Lijiagou, four hundred at Brother Datang's shop, six hundred at Brother Cheng Xian's, and three catties and six taels is 2000 yuan. It may not be there. It is a good fortune to meet. How can I let it go."

A Yin said, "Why don't you take it home and eat it with the whole family?"

Li Junge said: "No way, I'll lose weight after starving for a few days, it doesn't taste good."

After finishing talking, he took out a coin and said, "I'm confused, should I make it red or white? Ah Yin, which side is red and which is white?"

A Yin couldn't help laughing: "This meal hasn't finished yet, you are already thinking about what to eat, so the chrysanthemum side is red."

Li Junge flicked the coin, caught it with the back of his hand when it fell, slapped it up with the other hand, and then opened it: "Yes, Bai Wei, then I will be easy!"

Ayin laughed and said, "You really fully explained what a real foodie is!"

Li Junge also laughed: "This is called loving life, okay?"

After dinner, Ayin cleaned up and washed the dishes, while Li Junge cut bamboo to weave frames from bamboo skin.

When Ah Yin came back after packing up, he played a movie on the big screen on the second floor. While watching the movie, he chatted with Li Junge.

Li Junge's hands and feet are nimble now, and he quickly wove two bamboo baskets and a square frame.

Li Junge got up early the next day, and first went to Dazao in Wanzi to collect mushrooms.

After changing the mushrooms up and down, Li Junge began to use an engineering shovel to transform the stove.

After taking a rest and looking at the stove, I felt that the depth was enough, but the breadth was not enough, so I opened another stove next to the previous stove.

Then use a shovel to draw a square around the stove, dig a deep groove around the periphery of the square, and fill it with dry leaves to keep it warm.

In this way, the whole stove has two heating beds, one is a soil platform with a length and width of one meter, and the other is a bamboo bed with a slope extending from the side flue.

Put the bamboo frame weaved yesterday on the soil platform, and apply wet mud around it to stabilize it. Li Junge lit a fire to make the mud dry, and went to a sandy place upstream of the footboard to pick sand.

Pick the sand back and pile it into the stove frame and scrape it flat, and let the charcoal fire evaporate the residual moisture in the sand.

After finishing all this, it was already dawn, so Li Junge went back to cook.

There is still some red mushroom and chicken soup. Li Junge heated up the chicken soup and made fried rice with eggs. He took out the roasted river prawns with bream and pepper from the refrigerator, picked a piece of red bean curd, mixed it with diced radish and mixed it with tempeh. A Yin also woke up .

After breakfast, Li Junge put on the basket, took the bow and arrow, threw the engineer shovel into the basket, and set off with Ayin.

Today's purpose is very clear, vegetables, ginkgo fruit.

In autumn, the leafy vegetables in the mountains are already old, but some varieties near the water are still edible.

The two of them were not in a hurry, they had already seen quite a few when they went up the stream yesterday.

But don't worry about picking them, it won't be too late when you return.

Today's route was a bit different. Li Junge didn't cut to the ridge. He had a strong sense of orientation in the mountain, so he only continued to go up along the stream.

The water quality of the mountain stream is very clear, and the scenery is also very beautiful. In some places not far from the water, there are still yellow wild chrysanthemums blooming.

There is no shortage of tea on the Wangnian, and there are many wild chrysanthemums in the grass in Niwan. A Yin didn't pick much, so he just wove a wreath for himself and put it on his head.

This stream is not as good as that of Bifeng Mountain in Lijiagou. Swamps can be found everywhere, and the organic matter is not very rich. Except for the stone rake fish discovered last year, there are very few things like snails and mussels.

However, this kind of place is usually a place that mountain crabs and even salamanders like. Li Junge found some along the way, and Ayin took pictures of them.

Going up to the edge of a pond with a bottom of sand, stone and thin mud, Li Junge said: "It seems that this stream is just like this. There is no place suitable for the growth of calamus and water chestnut."

A Yin smiled and said, "It doesn't matter, there are a lot of delicious food on the way back. Wild garlic, wild onion, water celery, ear root...we found them all."

Li Junge smiled and said: "Don't underestimate this place, although there is no calamus and water chestnut, there is one good thing."

A Yin took a look at the pond, the water in this pond was very clear, but very shallow, only reaching the ankle level, and there were some green algae growing at the junction of some stones in the pond and the sand and gravel at the bottom.

The shape of the algae is different from that of Spirogyra common in Lijiagou. It is spherical in clusters.

A Yin asked: "Is it those algae? It seems that they are the only ones."

Li Junge smiled and said: "This is water fungus, if you can find it this time, it will not be considered a waste of time."

A Yin asked: "Is it delicious?"

Li Junge said: "This thing also has a name, Ge Xianmi. It's amazing to hear this name. Don't you like to eat peach gum saponin rice? This thing is similar to peach gum, but it is much more expensive than peach gum essence." too much."

Ayin couldn't help laughing: "How long do you think it will take us to reach the top of the mountain? There are good things blocking the way every day."

Li Junge also found it interesting: "It's really true. It's just that there are too many things in the mountains in autumn. Ge Xianmi was originally blooming in spring, and it probably has something to do with the warmer autumn this year."

Li Junge also went to the bamboo grove by the stream to cut bamboo, and weaved a rough basket with big leaves on it. The two of them took off their shoes and went into the water, and quickly collected a basket.

There was no way to continue, and the two of them were going to cut from here to the ginkgo tree.

Li Junge looked at the flat terrain and gentle water flow of the pond, and said, "This place can be expanded a bit."

After speaking, he ran to the water outlet and blocked a small dam about ten centimeters high with mud, and said with a smile: "Don't underestimate ten centimeters, the area of ​​the pond will be two-thirds larger. When we come next year, here will be A piece of kudzu rice field."

A Yin asked: "Is this also the habit of you mountain runners?"

Li Junge nodded: "Well, changing the landscape of the mountain at will, or transplanting wild crops, can make the mountain produce more abundant in the coming year. We can do such a little effort. Even if we don't come again, it can also make it easier for people who come after us."

The two washed their hands and feet, put on their shoes, and Li Junge took Ayin to find Ginkgo and his wife.

Now it shows Lijunge Mountain's ability. This section of the road has not been walked at all, but after walking for a while, the ginkgo tree appeared in Ayin's vision.

Ayin couldn't help turning her head to look at Li Junge, and said in admiration: "There is a legend on the mountain that you are the god of the mountain. It is really not groundless. I grew up in the mountain without your ability."

Li Junge smiled and said, "Just kidding, why did you get lost in the city? That's because God gave me all the skill points."

The two talked and laughed and came under the tree, and began to pack the ginkgo nuts peeled yesterday into the basket.

Ayin looked at the freshly fallen ginkgoes all over the ground: "This is too wasteful."

Li Junge said: "You can't eat too much of this stuff. It's enough to throw a stewed chicken with a dozen or so pieces. It's enough to carry this basket back to Lijiagou. It's too much to use up. Forget it. Besides, Aren't we here to play?"

A Yin said with a smile: "Actually, every time you take a vacation, you can rest your brain and exercise your body. I think it's considered fun. It doesn't necessarily have to be idle sightseeing."

Li Junge said with a smile: "Based on this idea alone, it is born to work hard."

Putting all the fruits into the basket, the two walked along the ridge for a while, then cut to the side of the stream, and went down the mountain along the stream.

Collect a lot of ingredients along the way.

Purslane, plucked ear roots, tender seedlings of scutellaria, wild onions, water celery, these can be eaten in all seasons.

Li Junge also found a rattan vegetable, which is a kind of vine plant, which is hung on a tree. People in Lijiagou like to plant a rattan tree in front of and behind their houses, and pick the tender leaves on it to cook tofu soup. The leaves are soft. It is smooth and tastes good, and the two of them also picked a lot.

The wild garlic is a bit old, but the garlic is in season, and the little finger-sized garlic is absolutely delicious when used as pickles.

Picking all the way down, things are not old or young.

Back in Niwan, it was still early, and the two of them started to pack their things.

A Yin handles Ge Xianmi, and Li Junge handles Ginkgo.

There is still a lot of smelly pulp on the ginkgo fruit, which needs to be cleaned.

First put the ginkgo fruit in a bamboo basket and wash it roughly twice in the stream water, then change it to a sand basket and shake it, let the sand rub off the remaining pulp on the surface of the core, then use a sieve to remove the core, and put it back in the bamboo basket for washing wash.

Finally, pour the cleaned fruit cores onto the bamboo bed for drying.

While drying the ginkgo fruit, Li Junge went to wash the vegetables again.

After washing the vegetables and vegetables, the surface of the ginkgo fruit is almost dry.

That's when the sand bed prepared in the morning comes in handy.

Sprinkle the ginkgo on the sand bed, turn on the fire, stir fry with a bamboo shovel, and soon the ginkgo is evenly distributed in the sand bed.

Then spread a layer of dry sand to cover the ginkgo on the surface, seal most of the stove door, and bake slowly on low heat.

(End of this chapter)