The wife of a woman collecting herbs cannot be bullied

Chapter 11

After the detailed discussion that night, both master and apprentice became busy.

One is to prepare the supplies needed by the unknown Taoist priest during his retreat, and the other is to make long-term preparations for Shi Chuying.

Retreat does not mean not eating or drinking at all, no matter whether you break through or not, or during the breakthrough period, you will use a lot of items to increase physical fitness and supplement consumption.The more of these the better.

Yungu is the wild rice that Shi Chuying found on Moyun Mountain. It is not only huge in size, but also delicious in taste, and it is very good for improving cultivation.

It's just that Yungu can only grow in a specific range, and it needs to be nourished by the clouds, rain and dew in Moyun Mountain. The quality and energy contained in other places can reach three or four tenths of the original at most.There is no comparison at all.

It took Shi Chuying three years of trying to plant a small piece of land, which was only eight acres.For these several acres of land, she specially trained a few cloud eagles to take care of the Yungu land and prevent other birds from pecking at it.

Yungu is harvested twice a year: sow in autumn, after a severe winter, and then harvest in spring; then sow in spring, and harvest in autumn after experiencing the scorching heat.

The biggest feature of Spring Valley is to nourish the spirit and improve the cultivation level; the biggest feature of Autumn Valley is to nourish the body muscles and internal organs.

Moreover, this Yungu was discovered by Shi Chuying, and even the Wuming Daoist couldn't plant it well. Some things really can't be taught, and you can only experience it by yourself. If you can't experience it, there is no way.

Eight acres of land can't harvest much Yungu, and some cloud sculptures who look after the valley have to be set aside as reward rations, otherwise they won't do it.

Now is not the time to reap the spring valley and sow the autumn valley!
Shi Chuying looked up to the sky and sighed!It's really a feeling of disrupting the rhythm!

When Yungu was still a seedling, Shi Chuying went to the top of the seedling every morning to collect the morning dew from Yungu.

These crystal clear dewdrops are also different. It is the rain and mist above the cloud valley that gathers the essence of the world, the sun and the moon, and then condenses into dew on the cloud valley seedlings.

They nourish each other overnight with Yungu Miao, and the dew produced is not only refreshing, sweet and moist, but also has the effect of rejuvenation!Whether it is used externally or taken internally, it is comparable to the water of the divine spring.

Such good things can only be harvested within a month or two after planting each time. When Yungu grows up, the effect will be reduced. At that time, Yungu has a strong absorption capacity, and most of the energy and essence of the morning dew are absorbed. go.

The remaining dew is very good for daily drinking.

When Yungu grows to half the height of the waist, the extra leaves are chopped off and used to stir-fry into tea, which is a rare good thing!

When Yungu matures, the golden tassels bend the stalks, and Shi Chuying has to harvest non-stop.

Each cloud valley is about the size of a red bean and is oblong. When ripe, not only the husk is golden, but the grains inside are also light golden.

Bite open the grain, there is white glutinous juice inside, the taste is slightly sweet and fragrant, it can be eaten cooked or raw.Every now and then, Shi Chuying would grab a few and throw them into her mouth, click, bite crisply, the mouthful of juice entered her stomach with a little sweetness, and suddenly felt a warm current surge and spread slowly.

Yungu is full of treasures, not only the millet is a good thing, but even the golden chaff, leaves, straw, and rhizomes are also good medicines that are hard to find in the world.

Shi Chuying also creatively dries the husks of the cloud to make tea.

The tea brewed from the cloud husk is clear and golden in color, sweet and burnt in taste, and has the fragrance of millet.This tea soup not only invigorates the spleen and nourishes the stomach, but also nourishes qi and blood and moisturizes the skin, which is better than ginseng and other miraculous medicines.

And the young leaves and rhizomes of Yungu are the best medicines, and the leaves are hard to find in the world.The only ones who can drink a few sips in this world are the two masters and apprentices on the mountain.

The stalks of Yungu are light green with gold glittering, they are as broad as bones when they are raw, and as flexible as tendons when they are cooked.

The nameless Taoist weaves Yungu straw into baskets, baskets, and grain storage boxes, which not only prevent moisture, mildew, and insects, but also keep Yungu as fresh as it was just picked for a long time.

Every year, Shi Chuying peels off the outer skin of the straw, and weaves the golden strips into mats and cushions, which are really warm in winter and cool in summer.

And the strips cooked with internal force are as flexible as ribbons, strong and unbroken, they are used to weave dresses, shoes, silk ribbons, and Shi Chu even wove a grasshopper cage.

Moreover, this kind of strip is not afraid of water and fire, does not rot, and is not afraid of being chopped with an axe. There is simply no better material than this.

The truth is too luxurious!

With so many benefits, Shi Chuying of course refused to waste them, and often asked Wuming Daoist to work overtime with her to make full use of Yungu's up and down.Nothing is wasted.

Shi Chuying made an estimate. For eight acres of land, about 3500 catties of Yungu were harvested each time, which is not a lot. Spring Valley generally harvested about 700 catties less.At this time, due to the severe winter in the spring valley, the output has been low, but the quality is really good.

Excluding the part of Yungu that was distributed to Kantian's cloud carvings, the rest of the master and apprentice could not finish eating, and they saved a lot every year.As in previous years, Shi Chuying also took out part of it to dry on the huge rocks, and took the time to grind it into flour.

This year she has no time to grind, this work can only be done by the master.It's also good for the unnamed Taoist priest to calm down before breaking through.

The unknown Taoist priest watched Shi Chuying busy like a little bee, covering the small half of the rocks on the top of the mountain with autumn valleys, and couldn't help but stroked his forehead: I didn't see her drying so much in previous years, so it can be seen that this job has to be done by someone else. .

(End of this chapter)