Chapter 918 Concocted

After collecting the mushrooms that were kept for dinner, he climbed the slope and cut two bamboos, and dragged them back to the Forgotten Year in a small boat.

Back on the boat to steam the rice, Li Junge began to make mushroom dishes.

Slice the chicken breast with an oblique knife, starch it with oil, scoop it up and put it aside, then fry the garlic slices until fragrant, add the chicken fir slices and stir-fry.

Stir-fry the chicken fir slices and add the chives to the chicken slices, then pour the chicken slices into it and thicken it out.

Then the dry chili peppers, garlic slices, Guangwei sausage slices under the oil pot, add miscellaneous mushroom slices after frying, there are hand green, black beef liver, morel mushrooms, and some small mushrooms, add water and simmer for a while after frying, then open the lid to collect the juice, add green pepper slices and fry them, add chives and put them out of the pot.

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

Ah Yin drank the red mushroom chicken soup and said, "The chicken soup with dried red mushrooms that has just been made has the strongest taste." ”

Li Junge sandwiched chicken fir in her rice bowl: "You like this crispy, I still like to eat soft and slippery miscellaneous mushrooms." ”

Ayin ate and smiled: "It's so good to eat every day, I don't dare to take pictures and send them to my family on WeChat." We ate good food, but my parents and grandma didn't, and I was embarrassed to think about it......"

Li Junge said with a smile: "These are often eaten at home, and they don't exist." ”

After speaking, he looked at the fish cabin at the stern of the boat, and muttered: "It's the sesame sword, and it lives one more day......"

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

Li Junge said: "How can it 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 in the lobby brother's store, six hundred in Cheng Xiange, and three catties and six taels are two thousand yuan. It's not necessarily there, it's a blessing when you encounter it, how can you let it go. ”

Ayin said, "Why don't you take it back and eat it with the whole family?"

Li Junge said: "No, I lost weight after being hungry for a few days, and it was not delicious." ”

After speaking, he took out a coin and said, "Tangled, is it better to make red or white?" Ayin, which side of the red flavor and which side of the white flavor do you say?"

Ah Yin couldn't laugh anymore: "This meal hasn't been eaten yet, you're thinking about the next meal, 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, Baiwei, then I'm simple!"

Ayin smiled: "You really fully explain what a real foodie is!"

Li Junge also smiled: "Is this called loving life!"

After eating, Ayin cleaned up and washed the dishes, while Li Junge cut the bamboo and took the bamboo skin to weave the frame.

After Ayin came back, he played the movie on the big screen on the second floor, watching the movie and chatting with Li Junge.

Li Junge is now quick with his hands and feet, and he quickly made up two bamboo baskets and a square frame.

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

After replacing the mushrooms up and down first, Li Junge began to renovate the stove with a sapper shovel.

After a good rest, I looked at the stove, and felt that the depth was enough, but the breadth was almost enough, so I opened another stove hole next to the previous stove hole.

Then use a shovel to draw a square around the stove, dig a deep trench around the perimeter of the square, and fill it with dry leaves to insulate the temperature.

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

Placing the bamboo frame that was braided yesterday on the clay platform, and using wet mud to stabilize it, Li Junge lit a fire to dry up the mud, and he went to a sand place upstream of the footboard stone to pick sand.

Pick up the sand and pile it in the frame of the stove and scrape it flat to allow the charcoal fire to evaporate the remaining moisture from the sand.

After doing all this, it was already dawn, and Li Junge went back to cook.

There was still some red mushroom chicken soup, Li Junge heated up the chicken soup, made an egg fried rice, took out the chili roasted river shrimp from the refrigerator, picked a piece of red tofu, mixed the water bean sauce with diced radish, and Ayin also got up.

After breakfast, Li Junge put on his back basket, took a bow and arrow, shoveled the sappers into the back basket, and set off with Ayin.

Today's purpose is clear, vegetables, ginkgo biloba.

In autumn, the leafy vegetables in the mountains are already old, and some varieties can still be eaten by the water.

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

But don't be in a hurry to pick, it's not too late to get it when you return.

Today's route is a little different, Li Junge did not cut to the ridge, he had a strong sense of orientation in the mountain, and only continued to go up along the edge of the stream.

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

There is no shortage of tea on the New Year's number, and there are many wild chrysanthemums among the grass in the mud bay, Ayin did not pick much, and only made a wreath for himself and put it on his head.

This stream is not as good as the side of Bifeng Mountain in Lijiagou, where swamps can be found everywhere, and organic matter is not very rich, except for the stone rake fish found last year, there are very few things like snail mussels.

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

On the edge of a pond with a bottom of sand and gravel and thin mud, Li Junge said: "It seems that this stream is like this, and there is no suitable place for the growth of calamus and water chestnut mushrooms." ”

Ah Yin smiled: "It doesn't matter, there are a lot of delicious foods on the way back." Wild garlic, wild onion, cress, ear roots...... We've all found out. ”

Li Junge said with a smile: "Don't underestimate here, although there is no calamus water chestnut, there is a good thing." ”

Ayin glanced at the pond, the water of this pond was very clear, but it was very shallow, only below the ankle level, and there were some green algae growing at the junction of some stones and sand and gravel at the bottom of the pond.

The shape of the algae is different from the common sponges in Lijiagou, which is a spherical shape of a bunch of bunches and piles of piles.

Ayin asked, "Are they the algae?" ”

Li Junge said with a smile: "This is water fungus, if you can find it this time, it won't be a vain run." ”

Ayin asked, "It's delicious?"

Li Junge said: "This thing also has a name, called Gexian rice, it's amazing to hear this name, don't you like to eat peach gum soaphorn rice? This thing is similar to peach gum, but it is much more expensive than peach gum essence." ”

Ayin couldn't help but laugh: "How long do you think it will take us to get to the top of the mountain? ”

Li Junge also found it interesting: "It's really good, it's just that there are too many things in the mountains in autumn, Gexian rice was originally produced in spring, and it is estimated that it is also a warm relationship this autumn." ”

Li Junge also went to the bamboo forest by the stream to cut bamboo, weaved a rough basket, put on big leaves, and the two took off their shoes and went into the water, and soon 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 flow of the pond, and said, "There is still some room for expansion here. ”

After speaking, he ran to the outlet and blocked a small dam 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, and when you come over next year, this is a Gexian rice field." ”

Ayin asked, "This is also the habit of you mountain runners?"

Li Junge nodded: "Well, change the landform in the mountains casually, or transplant wild crops, so that the products in the mountains will be more abundant in the coming year, and we will do this kind of effort." Even if you don't come again, you can make it easier for future generations. ”

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

Now it shows Li Junge's ability in the mountain, this road has not been walked at all, but after walking for a while, the ginkgo tree appeared in Ayin's field of vision.

Ah Yin couldn't help but turn his head to look at Li Junge, and exclaimed: "The legend on the mountain that you are the mountain god is the world, it's really not unfounded, I didn't have the ability to grow up in the mountains." ”

Li Junge said with a smile: "Just kidding, what's the reason for getting lost in the city? That's because God added all the skill points to me here." ”

The two of them laughed and went to the bottom of the tree, and began to fill the basket with the ginkgo fruit they had peeled yesterday.

Ah Yin looked at the newly fallen ginkgo all over the ground: "This is too wasteful." ”

Li Junge said: "You can't eat more of this thing, it's enough to throw a dozen stewed chickens, and you can still send it back to Lijiagou with this basket, it's really not enough, forget it." Besides, aren't we here to play?"

Ah Yin smiled: "In fact, every time I take a vacation, I can rest my brain and exercise my body, I think it's even fun." It doesn't have to be a leisurely tour. ”

Li Junge said with a smile: "Just with this idea, it is a natural hard life. ”

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

Collect a lot of ingredients along the way.

Purslane, ear roots, young seedlings of duck's foot grass, wild onions, water celery, these can be eaten in all seasons.

Li Junge also found a vine vegetable, this thing is a kind of vine, hanging on the tree, Li Jiagou people like to plant one in front of the house and behind the house, pick the tender and tender leaves on the top to cook tofu soup, the leaves are soft and smooth, the taste is good, the two also picked a lot.

The wild garlic is a little old, but the garlic is in season, and the garlic with a big little finger is used as a pickle, which is absolutely delicious.

Picked all the way, things are not old and young.

Back in Mud Bay, it was still early, and the two began to pack their things.

Ayin handles Gexian rice, and Li Junge handles ginkgo.

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

First, the ginkgo fruit in a bamboo basket is washed in the stream water roughly twice, then changed to a sand basket to shake, let the sand rub off the residual pulp on the surface of the core, and then use a sieve to sieve out the core and put it back in the bamboo basket for washing.

Finally, pour the cleaned pits onto the bamboo bed to dry.

Taking advantage of the drying of the white fruits, Li Junge went to wash the vegetables again.

After the vegetables are washed, the surface of the ginkgo seeds is almost dry.

This is where the sand bed prepared in the morning comes in handy.

Sprinkle the ginkgo seeds on the sand bed, burn them on a high fire, stir-fry them with a bamboo spatula, and soon the ginkgo seeds are 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 over low heat.