Riding the wind of rebirth

Chapter 167 Long time no see
"That's right." Zhou Zhi also followed Jiang Shuyi's words and said, "It's best to be perfect, but there's no need to work hard."

"Because at this stage we have just finished drawing out the big framework of the knowledge system, and we haven't reached the time when we have to peel off the cocoon and refine it."

"Shu Yi, you are the representative of the English class. Let's use English as an example. To increase from [-] to [-], to [-], we may only need to spend [-] to [-]% of our energy."

"However, it may take 95, [-], [-] or [-]% of our energy to increase from [-] points to [-] points, or even full marks. Do you think this makes sense?"

"That's pretty much the case."

"So we don't need to do that now. We only need to do a good job of [-]% in each subject, and the overall score is already very good."

"This is just a guarantee, not to mention that we also know that in the future, we will spend half a year longer than others to catch the remaining [-]% of the time in each subject—as long as we don't waste our existing advantages. "

"Well. Now I feel more at ease."

"There's nothing to worry about. With your current preparations, you're already good enough for the final exam. It's still the same sentence, the way of civil and martial arts, one piece at a time."

"But you do a lot more than I do. You have to write books, write papers, and open sentences for "Shuowen Jiezi". Read it first sentence? I even opened two books in a row.”

"Hehehe... It's just familiarity and mastery. Two books are not enough. I guess, I have to open a few more books... It seems that Yang He is back. Let's go back and cook."

"Zhou Zhi, I don't even know how to cook. Am I useless?" On the way down the mountain, Jiang Shuyi began to struggle again.

"I don't know how to tidy up yet." Zhou Zhi didn't take it seriously, "I don't even bother washing socks. Am I useless too?"

"I can do these."

"You're also very capable of fine and trivial work. Speaking of which, you're on par with my dad in this regard."

"uncle?"

"That's right, most of the Chinese roll papers we make are stencils carved by my dad, and they are meticulous from beginning to end. I am really good at this kind of skill... well, I can only be convinced."

"This, is it difficult?"

"It's not difficult for people with your temperament, but for me, hehehe..."

"Zhouzhi, you're fine."

"So Shu Yi, you're fine too."

"Well, then we're all fine."

"Hahahahaha..."

"why are you laughing?"

"Happy, because you said it so well."

This dinner is simple. There is still a lot of tofu curds left at noon, so use the soup of green bamboo shoots and squid to make a stewed tofu, a pot of vermicelli in chicken soup, stir-fry a cabbage moss with paste peppers, add some leftovers The food is also a beautiful meal.

The cabbage moss cut from the field is quickly fried with the fire of the rural earthen stove, and rice soup is cooked with rice. Zhou Zhi believes that this season is the sweetest delicacy.

There is another dish that Zhou Zhi never forgets - bream chili.

Fresh pepper is a very famous dish in the Yangtze River Valley.

There are many dishes made with it as raw materials in Sichuan cuisine, Hunan cuisine, Hubei cuisine, Guizhou cuisine, and Yunnan cuisine. In the past, almost every household could make it, just like kimchi and sauerkraut. At least there is a jar. Stand by as a guest.

If any daughter in the old days didn't know this skill, the matchmaker would feel ashamed when they said they were going to marry each other.

The production method is not too complicated. Fresh red peppers—made from big red peppers, sharp red peppers, Chaotian peppers, and Guangjiao peppers—are chopped into fresh peppers, and then mixed with ground corn or sticky rice. Evenly, put salt and then put it into the altar and seal it well. After the mouth of the altar is tightly sealed, put the altar upside down in the salt water basin to make it ferment naturally.

Generally, it can be eaten in three to five days, but at this time, it can only satisfy the gluttony, and the flavor has not yet risen. It takes at least 30 days to eat a really good bream chili, which is sour and delicious. It is unforgettable once you eat it. When you wake up, the saliva on your cheeks will not be able to resist the delicious taste.

Because of the fermentation process, the bream pepper is characterized by a hot and sour flavor, which is very appetizing.

There are also many processing methods: you can fry meat - twice-cooked pork, bacon, sausage, fat sausage.

You can also scramble eggs, grill fish, steam meat, and braise meat.

Of course, the most direct way is to fry the bream chili alone.

Heat up the oil, scoop the bream chili into a large bowl, stir-fry until the bream chili is golden in color, sprinkle a handful of chopped green garlic, stir twice and take out of the pan, Zhou Zhi can eat three bowls of rice with just this thing.

Therefore, Jiang Shuyi's lie on behalf of Zhou Zhi could not be regarded as a complete lie. Zhou Zhi would indeed bring back a jar of freshly harvested corn, sticky rice and fresh chili peppers tomorrow.

It was past eight o'clock when the food was ready, and Old Yangtou and Yang He finally got up. They probably vomited before, and now they are a little hungry.

But just sobering up, he can't eat anything, just like Zhou Zhi, the rice soup with fried rice and fried cabbage is the main dish.

It was a bit late after dinner, Zhou Zhi and Jiang Shuyi had their feet scalded in the same basin for the first time, and Zhou Zhi's feet began to be dishonest after scalding Zhou Zhi's feet. Shu Yi's face was full of embarrassment, her heart jumped wildly and her body became weak, but she didn't dare to dodge, she just begged for mercy: "Zhou Zhi...Zhou Zhi, you can't go too far..."

Only then did Zhou Zhi lift Jiang Shuyi's calf and put it on his thigh, and slowly took a footkerchief to dry Jiang Shuyi's feet, not sparing every crevice between his fingers.

"Zhou...zhi..." Jiang Shuyi was the most ticklish, and Zhou Zhi made it so sore that her eyes were about to drip water: "Zhou Zhi, don't bully me..."

Only then did Zhou Zhi put Jiang Shuyi's feet on the slippers: "Shuyi, good night."

"Good night, Zhou Zhi." Like a frightened deer, Jiang Shuyi walked quickly towards the wing where she was sleeping, not daring to raise her head, and almost bumped into Yang He who came out holding a jar of bream and chili.

There was nothing else to say that night, and early the next morning, when the red rooster that had escaped the sword light and blood began to crow arrogantly, Zhou Zhi, Yang He and Jiang Shuyi got up, and Zhou Zhi carried Yang He on his back to prepare for Jiang Shuyi's family. Yang He carried the new rice and fresh peppers prepared for Zhou Zhi's family, Jiang Shuyi flashlighted, and rushed to the pier, ready to take the earliest ferry back to the county.

A tricycle drove over at the New Highway Wharf of Jiachuan County, and a middle-aged woman with a lingering charm alighted from it, carrying a schoolbag in her hand. Looking at the ferry that had already sailed to Jiangxin, she couldn't help sighing. Then he moved his gaze to the breakfast stall by the pier, wanting to go over and see what kinds of breakfast were on sale.

Then the face of the middle-aged woman froze for a moment, because she saw a woman with a schoolbag on the side of the stall, who still had the same charm, and saw herself almost at the same time.

On the woman's face, there was a mix of embarrassment, anxiety, and embarrassment, but there was also an expression of pride and pride added out of the ordinary: "Uh, Yufen, long time no see."

(End of this chapter)