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Chapter 139 Upland Rice and Regenerative Rice

The sour altar is indispensable for every household in Taoyuan Village, there are five or six more, and there are two or three less, which can be used to pickle radish, radish tassel, bamboo shoots, ginger, beans, cabbage, cabbage, cabbage, pepper, taro seedlings, garlic moss, bitter gourd and carrots and other sour food, whether it is eaten directly or used for stir-frying, it is a good thing to eat appetizingly. (To read the latest chapters of this book, please visit the biquge.info of Wèn Aishang Novel Network)

There are three of the original sour altars at home brought to Yue'an, and two empty jars were left, without the sour altar, Ye Quan was sometimes greedy, and felt really unaccustomed, so the two ceramic jars were washed and dried, ready to be used to raise the sour altar.

Some people like to use glass jars to pickle, but Ye Quan still likes old-fashioned ceramics because there is no light to enter, and the contents are not easy to taste.

Ye Quan first kept the clean rice washing water, put it in a pot to boil, let it cool, pour it into the jar, and then put in the ginger, garlic, Chaotian pepper, garlic moss and buckwheat that had been dried water, add an appropriate amount of high liquor and salt, and some old jar sour water from his uncle's house, cover it, and put an appropriate amount of water on the edge of the altar to seal.

After placing it in this way for a week, the sour jar can be done, and then you can add other ingredients, and now it is a north wind day, and it is much easier to raise the sour jar than on a hot day.

After setting up the sour altar, Ye Quan planned to use the space rice, duck blood glutinous and space spring water, and learn to brew a pot of rice wine by himself.

Rice wine is one of the world's three major ancient liquors, and the "Compendium of Materia Medica" says: "All wines are different in alcohol, only rice wine is used for medicinal purposes." Rice wine is rice wine, and it is the only wine that can be used in medicine.

Rice wine is rich in nutrients, containing 21 kinds of amino acids, including several unknown amino acids, and the human body itself can not synthesize 8 kinds of essential amino acids must rely on food to ingest, rice wine has them, so it is known as "liquid cake".

Compared with the local distillation method of "fire wine", as a low-alcohol original liquor, rice wine is milder, more nourishing to the body, and has therapeutic effects such as clearing the warp pulse, thickening the stomach and intestines, moistening the skin, nourishing the spleen, supporting the liver, and removing wind and qi. It can also improve the body's immune function and enhance memory function.

People in my hometown like to drink, and some people are happy without alcohol at every meal, and drinking some rice wine is more beneficial to the body.

Rice wine can be used to soak, boil, and brew traditional Chinese medicine, and the effect is excellent, because the active ingredients of traditional Chinese medicine are slightly soluble or insoluble in water, but have a greater solubility in ethanol.

In addition, rice wine is not only a nutritious beverage wine, but also a good seasoning wine, rice wine contains low concentration of liquor, rich in esters and amino acids, so the fragrance is rich, the taste is mellow.

It is often used to remove fishiness, seasoning, and flavor when cooking dishes. Especially when cooking all kinds of fish, rice wine is indispensable.

Ye Quan selected sixty catties of duck blood glutinous and soaked it in space spring water for two days to make the rice absorb enough water.

After draining the water, Ye Quan poured the rice into a large wooden barrel used to steam rice, and burned wood to steam for about 25 minutes on the stove used to cook pig food in the factory shed, when the rice was steamed until it was loose and not mushy, transparent but not rotten, and uniform.

The wooden barrel of steamed rice was borrowed from her uncle's house, Xu Fengzhen was not at ease, and she also helped on the side, she was very surprised when she learned that Ye Quan was brewing rice wine, in addition to glutinous rice wine, Taoyuan Village also has rice wine, sweet potato wine and sorghum wine and other high liquor, but they all use traditional distillation methods, and there is no habit of brewing rice wine.

After the rice was steamed, Ye Quan did not lift the lid immediately, but waited for the rice to cool before lifting, only to see that the steamed rice was bright red as blood, and the aroma was strong, which made people unconsciously appetite.

Ye Quan put some rice into the pot and said, "Auntie, let's stop cooking rice at noon today, just eat this duck blood glutinous." ”

Pour the remaining rice into a large dustpan, Ye Quan will break up the rice, dry it to below 28C and put it into the tank, mix the space spring water, culture koji and wine mother thoroughly, and then pour it into the tank and stir well with the steamed rice, cover the lid, the temperature control zhì is 23~26C, and it can be placed directly at room temperature in summer, but the outside world is now early winter, and the weather is already very cold, so Ye Quan put it in the space, the space is not only high in spiritual concentration, but also the temperature is just kept at about 24 degrees.

When Ye Quan was done, Xu Fengzhen also made lunch and asked Ye Quan to come over to eat together.

Ye Mingcheng praised the taste of duck blood glutinous, and ate a bowl more than usual, and couldn't help asking: "Can we grow this kind of rice?" ”

Even his uncle Ye Guangzu said with interest: "This rice tastes good, I have lived for more than sixty years, and it is the first time I have eaten such delicious rice." ”

Ye Quan said with a smile: "This kind of rice has very strict environmental requirements, and I don't know if I haven't tried it, but our agricultural company is researching two new varieties of rice, and we will try to plant them in Taoyuan Village next year. ”

The two new varieties of rice Ye Quan mentioned refer to upland rice and regenerative rice.

Upland rice is planted in many places, and many countries and institutions are also studying high-yield upland rice, compared with rice, upland rice has the advantages of drought tolerance and barrenness, strong stress resistance, water-saving and energy-saving, reducing pollution, labor-saving and amphibious, etc., the demand for soil moisture is relatively low, and can be planted in dryland, slope and arid areas, but the yield is always worse than rice, three or four hundred catties, and the taste is not as good as rice.

This year, there has been no rain in the southwest for more than half a year, and the large-scale drought has touched the hearts of many people, and in many places even the rivers and lakes have dried up to the bottom, and the problem of draft and water has become the biggest problem for the local people every day, and it takes a lot of time to find water to carry water, and rice planting has become a bubble.

The problem of water shortage in the southwest is only a microcosm, and the water shortage in the northeast and northwest of Xinhua is also very serious, and the increasing scarcity of water resources is a national and global problem.

Ye Quan has already mixed a kind of upland rice seeds of the third-level civilization and began to cultivate rice seeds in the space, the average yield of this upland rice per mu is more than 700 kilograms, and the highest yield has reached 1,000 kilograms, and the taste and quality are completely comparable to high-quality rice.

As for regenerative rice, it is also a type of rice, which has a long history of cultivation in China, dating back to 1700 years ago. It is characterized by cutting off only about two-thirds of the upper part of the rice plant after the first crop of rice is ripe, collecting the rice ears, leaving one-third of the plants and roots, fertilizing and nurturing, and allowing it to grow a season of rice.

In the first season, there are some axillary buds when the rice matures, and after harvesting they are preserved, and on the basis of the original root system, these axillary buds can grow and head again, and they will be able to mature again after about two months.

Usually the grains of the second crop are smaller than those of the first crop, but the number of ears is higher than that of the first crop, so the yield is also quite large. Generally speaking, the average yield per mu in the first season is about 600 kg, and the average yield per mu in the regeneration season is about 300 kg.

It is also because of the low yield and weak adaptability that regenerative rice has not been popularized and can only be planted in a few areas.

The average yield per mu of Yequan Huàn is as high as 1,000 kilograms in the first season, and when germinating in the second season, if the appropriate amount of bioactive liquid is applied, the yield per mu can also exceed 700 kilograms, which is higher than the current highest-yielding regenerative rice varieties, and more importantly, its adaptability is wider, no longer limited to a certain area, as long as ordinary rice varieties can be planted, this regenerative rice can be planted.

This yield is completely comparable to some high-yield hybrid rice, and it can save the time-consuming and labor-intensive processes such as ploughing, sowing and transplanting in the second season, which is definitely a blessing for farmers and friends, and it is also a revolutionary breakthrough in the history of rice planting.

These two new varieties of rice will be the fist products of Taoyuan Agricultural Development Co., Ltd. in the future, but there are too many things involved, and Ye Quan is not in a hurry.

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