Although Mu Zhen was drunk and noisy, she couldn't resist the strength of the wine in the end, and fell asleep groggy.

However, although this wine is powerful, it still has the advantage that the strength of the wine comes and goes quickly.

As long as you don't drink too much or get too drunk, you won't have any sequelae of drinking.

During Mu Zhen's sleep, the place where Uncle Guigen hung his wine gradually increased.

When everyone saw the sweet appearance of this little couple, they all tacitly agreed not to disturb.

People who come to drink, people who come to wash clothes, people who come to roast the fire, there is an endless stream.

Mu Zhen slept for a while, and was woken up by more and more people, stretched comfortably in Mo Xiaocai's arms, and habitually touched her father-in-law's face.

"Awake?" As soon as Mo Xiaocai's words came out, before he could hear them clearly, he was muffled by a burst of laughter.

Mu Zhen was startled, and when she looked up, there were about a dozen people looking at herself and Mo Xiaocai.

Among them, there are many Hongmei and Shui Ling, who have a good relationship with Mu Zhen.

These two people have always been very envious of Mu Zhen, they are clever and have active brains, but it is the first time to see Mu Zhen's confused and gentle side.

Because the hanging wine is busy, children are generally not allowed to make trouble, so if they know which family is going to hang the wine, they will tell their children in advance not to go there.

One is that there is a lot of alcohol, and children are frizzy and easy to trip over alcohol. Don't be busy for more than half a year, just for this sip of wine, if you ask the child to knock it over like this, say no, don't say it, it's not, adults must be prone to conflicts.

The second is that there are many people in this kind of place, there is fire and water, if one is not careful and the child is injured, who will go to?

Therefore, basically all the people present came over, Shui Ling's temperament was lively, and she was the first to speak, "Yo, Zhenniang, everyone says that Xiao Biesheng is newly married, your baby is three or four years old, and the relationship is still so good." ”

One of Mu Zhen is ashamed, and the other is just awake, and her brain is still covered at this time, and she can't say a word that Shui Ling joked.

Hongmei rarely saw the shrewd Mu Zhen, and one day she was choked and speechless, and she also helped: "But isn't it, this is not ambiguous in front of everyone, and in private, it must not be like glue?" ”

The words of these two people made everyone laugh again, Mu Zhen was really embarrassed, and simply fell into Mo Xiaocai's arms and couldn't come out.

Aunt Guigen saw Zhenniang's embarrassed appearance, and tears of laughter came out, this girl has always given people a shrewd and capable appearance, and it is rare for others to compare.

"Okay, you two, you are also unconscious, I didn't see that Zhenniang was ashamed like this, and you are still making fun of others? Next time, if Zhen Niang and the third child don't come, the aunt will find you trouble. ”

Even if they come here, everyone has something to do, and when they laugh enough, they all disperse.

Mu Zhen also slept well, although she was dizzy, but I have to say that this sleep was really comfortable. And after the wine came up, the whole person was warm and very comfortable

made everyone laugh like that, Mu Zhen was embarrassed to ask Aunt Guigen, how did this hanging wine hang, so she had to watch what people were doing, and she asked anything.

But the procedure of hanging wine is not the only one she sees, asking questions and asking things for a long time, Muzhen's head is still a mess.

sighed helplessly, "You're just a grinder." Then Mo Xiao told Mu Zhen how to hang wine from the very beginning.

To say that the croppers are not idle all year round is not alarmist, but true.

From the perspective of making wine, the whole process of making wine mainly includes cutting artemisia seeds, stepping on koji, fermenting, drying koji, boiling wine fermentation, and going to the cellar. Generally, it starts in May and is busy until around November.

Of course, this does not include planting sugarcane, cutting sugarcane, and chopping sugarcane.

Mugwort is a perennial herbaceous plant with a height of 45~120 cm. The stems are erect, rounded, hard, lignified at the base, and the leaf surface is covered with grayish-white soft hairs, branched from above the middle. The taproot is distinct, slightly thick and elongated, with many lateral roots; brown or grayish-yellowish-brown, grassy above, with a few short branches; The stems and branches are covered with gray spider silky pubescence.

The medicinal value of mugwort is very high, and the "Compendium of Materia Medica" introduces: Artemisia leaves are slightly bitter and too bitter when they are raw, and they are slightly bitter when they are cooked. You can take the true fire of the sun, and you can return to the Yuan Yang. If you obey it, you will go through the three yin, and one by one qiē cold and wet, and turn the killing qi into harmony. The scorching is through the scriptures, and the treatment of a hundred kinds of diseases and evils, the person who is sick is Kangtai, and its merit is also great. The old man's dantian is weak, and the umbilicus and abdomen are afraid of cold, and the umbilicus is cooked into the cloth bag to carry its umbilicus, which is wonderful. People with cold and wet feet should also be caught in socks with this.

Although this passage is difficult to read, it is also easy to understand.

Because mugwort has a very bitter taste and smells hot, it is a pure yang plant. Yang belongs to fire, and fire can dispel cold and dampness, so people with heavy cold and dampness in the body can do moxibustion regularly, which can effectively remove cold and dampness.

The elderly and children, because they are too old or too young, the navel is relaxed, and the cold wind will cause abdominal pain after being poured in.

In fact, for this method, the simplest and fastest is to knead the mugwort leaves, make them into cigarettes, light them, and one person smokes the mugwort leaves while blowing the smoke along the navel, and the effect is absolutely immediate.

Therefore, the people of Pingyao Village choose mugwort according to its hot and dry characteristics.

The raw material of stepping on the koji is wheat, and the wheat is pushed into wheat flour with a grinder, and then warm water and wine are added, and the wheat noodles can be adhered together, and you can step on it.

Speaking of stepping on songs, in fact, this is divided into two forms: big songs and small songs.

The workmanship of Daqu should be fine, first use a mold about 40 cm long, about 20 cm wide, and about 10 cm high, put the reconciled koji in the mold, press it firmly, and pour it out after the koji does not disperse, and you can do it.

Then put a thick layer of artemisia on the ground, put the good koji on it, neatly put it on it, then a layer of koji, a layer of artemisia, and the last surface should be covered with artemisia, put a stone or something, press it firmly, and wait for half a month, you can do it.

The raw materials of Xiaoqu are the same as those of Daqu, the only difference is that the method of Xiaoqu is simpler and more rude. It is to put the reconciled koji directly into a sack, and then step on it.

But there is another point to note, that is, when stepping on the small song, don't put too much koji in a bag, if there are too many, the outside will rot, and the fire inside has not yet risen, and the song will fail.

If you want to hang a good wine, you naturally have to step on a good koji, so this step is the top priority.

Because whether it is a big song or a small song, it must be pressed firmly, so people generally use their feet to step on it, so this is how the name of the stepping song comes from.

The key to good curvature is to see if the firepower is enough. The so-called fire power is to see how much heat can be generated under the fermentation of mugwort, warm water and wine, and the higher the heat, the higher the degree of the wine.

Next, it is necessary to take out the good songs and dry them piece by piece.

After more than half a month of fermentation, each piece of koji is mixed with wine, wheat, and mugwort, all kinds of different flavors are intertwined, but strangely harmonious and harmonious, indispensable, very intoxicating.

When it is sunburned, the sun must be big, and then it must be dried, and when it is stored, it must not be damp at all.

No matter how successful you were at that time, if you damp and moldy after drying, the previous qiē will be in vain.

After the koji is ready, it is left to wait for the sugarcane to ripen.

When the family wants to cut sugar cane, the song stepped on in front will come in handy.

At this time, the koji is mixed with various grains, which is called sake leaven.

The reason for using it is because it is to be mixed with other grains, and it is generally used with rotten corn, and the more rotten it is, the better.

Push the rotten bud grain into bud grain noodles, cook it into a paste that is not dry or thin, and then pour the koji into it and mix it well at a hot temperature, and then put it in a wooden jar to load, and this process is considered complete.

At this time, you will find a particularly miraculous thing, after a day or two, although the wooden vat has no temperature, the fermented wine is bubbling, and it will cook with a clattering sound. This means that the fermentation is fermenting.

Next, after the sugarcane is chopped, pour the wine yeast into the sugarcane and mix evenly, and then dig a big pit more than two meters deep in advance, use wheat straw, bract shells and the like to pad the bottom, and use a bud pole to separate it, and bury it for more than half a month to hang the wine.

If you want to hang the wine, you must first paste the wine bottle, which means the same as hitting a stove, but this stove is much larger.

The bottom is the same shape as the earthen stove, but the pot on the stove is generally 60-70 cm in diameter, and this is called the bottom pot.

On the top of the bottom pot, there is a thick, the same size as the bottom pot mouth of the straw mat, and on the top of the straw mat is a grass ring like a hula hoop, the thickness of an old bowl.

On the top of the grass circle, there is a hollow cylinder with a diameter of about 1.5 meters and a height of about 1.5 meters with the same diameter as the bottom pot, which is called a sake bottle.

Once the bottom is combined, the bottom pot is slapped with a thick layer of mud from the bottom pot to the place between the sake bottles.

At this point, the place to hang the wine is basically complete.

However, seeing the stove where the ancients hung wine, Mu Zhen felt quite speechless, you know how to leave a smoke flush for this kind of stove, why can't you think of a cooking stove?

Every time I cook, people are smoked with tears in their eyes, and the cooking house is darker than the small black house, and the whole thing is like a layer of black paint.

The last step, which is the moment that the croppers are looking forward to, is to hang the wine.

Fill the bottom pot with water and layer upon layer of sake lees from the sake bottle. On the side of the sake bottle, about a quarter of the way up, there is a round hole the size of a sake cup, which is the place where the sake is produced.

When the sake lees are raised to the level of the sake suckers, the cauldron is set up.

The heavenly pot is generally two large with a bottom pot, and after the shelf is placed, fill it with water, and then wait for the wine to come out.

It is different from what Mu Zhen had heard of in her previous life, what kind of homemade sorghum wine and corn wine. This sugarcane liquor is fermented by sugarcane and fermentation, and the distillation method is used to extract the liquor with a clear color and no bitter feeling in the mouth.

Moreover, because of the effect of mugwort, many elderly people will add other herbs to this wine to treat rheumatism, and the effect is also good.

Peasant men, all year round are dry work, there will always be a lack of food, at this time, take a sip of home-brewed liquor, refreshing and relieving fatigue.

Mu Zhen listened to the process of making zuò described by Mo Xiaocai, and felt that it was really not easy for the croppers, even if they burned wine, they would be busy for more than half a year.

Coupled with other crops, it is no wonder that farmers have few idle months, and people are busy in May. For the first time, Mu Zhen had a deep understanding of the productivity of this hand.

ps: Generally women find it interesting or we have less contact with plants, as well as their efficacy, Niu will do a detailed introduction, what do you have any opinions on this, you can tell me in the message area, love you