Chapter 482 [Take goods into the city and return to the mountain in the evening]
The oil push rod moved forward slowly and firmly, and the crushed beans wrapped and placed in a narrow space made a rustling sound. Accompanied by the wonderful sound of crushed fried beans being squashed and then pressed together, soybean oil began to flow down from the oil outlet next to it and dripped into the oil jar below.
The soybean oil quickly submerged the bottom of the jar, and then the liquid level continued to rise. And Fang Chang is still slowly pushing the oil extractor lever,
The beans produced on Xianqi Cliff had a good oil yield. Fang Chang changed the crushed beans several times in a row until he squeezed out the bag of beans that had just been crushed and fried, and obtained almost a small pot of soybean oil, which was enough for a period of time. time use. The remaining soybean meal after oil extraction is not wasted. It can be fed to chickens, used to fertilize the fields, and can be used to raise other livestock in the future.
Put away the oil pressing equipment, clean it up and carry it back to the work shed. Fang Chang walked back to the kitchen, picked up the jar of soybean oil, and looked at the light.
The inside is not very clear and needs to settle.
However, the upper layer of oil is ready to use. He took the glass oil pot that had bottomed out before, and gently poured the oil in the upper layer of the jar into it. The soybean oil flowed down like a thread, slowly flowing into the thin mouth of the glass oiler, filling the irregularly shaped homemade glass oiler.
"Well, let's do this first." Fang Chang nodded, and put the oil pot and oil jar into the kitchen.
Put the oil pot next to the stove, cover the oil jar and put it in a safe corner to wait for precipitation. After two days, change the oil that has settled in the jar to another jar, and clean up the sediment at the bottom.
Take the fish out of the bucket, cut it open and wash it by the stream outside, Fang Chang takes the fish into the kitchen, cuts it twice, and marinates it with salt and **** slices. Then he went outside to the vegetable bed, pulled a green onion and came back. The **** and garlic are all ready-made in the kitchen, and only the green onion is eaten and pulled out.
When cooking fish, it is most important to remove the fishy smell. Although the carp in Biyu Lake are fat and tender, and the fishy smell is very light, this is also essential. Onion, **** and garlic are indispensable to remove the fishy smell, especially ginger, and some spices that Fang Chang picked from Yunzhong Mountain, as well as a little wine head left when steaming the wine. Only a few drops of this wine head are enough.
Wrap the marinated fish with a thin layer of flour, heat up the pan, use the freshly squeezed soybean oil to start the pan, fry the fish until both sides are golden and serve. Then use the remaining oil to fry the spices picked from Yunzhong Mountain, add the onion, **** and garlic, add some homemade soy sauce, then add the fried fish, add water and simmer until the aroma is overflowing, then reduce the heat to a low heat, Arranged in a long white porcelain dish.
Bring the stewed fish under the ginkgo tree, and the corn rice steamed on the stove is also cooked.
Go to the vegetable bed and pick a few fresh green courgettes with burrs, wash them at the water outlet in the kitchen, put them on the cutting board, pat them lightly with the knife surface, and the courgettes will be split into several petals longitudinally from the middle , but not completely cracked. Randomly chop a few knives, then add some minced garlic, salt, and sesame oil, mix well and it will be delicious.
At the same time, the sausage steamed with corn and rice was already cooked. Regardless of the heat, Fang Chang directly picked it up on the chopping board, cut it into thin slices and placed it on the plate. There is a lot of oil in the sausage, and every time the knife is cut, oil and water will flow down the blade, and the chopping board will be slippery after cutting.
I went to the chicken coop and picked up an egg, knocked it into a bowl, added a pinch of salt, and beat it into egg liquid. In the nearby pot that had been boiled for a long time, I swung it lightly with water splashes, and white egg flowers appeared in the water. Press down the boiling water. At this time, you need to have a sharp eye and a quick hand. Before the egg drop soup boils again, take down the pot and pour out the egg drop soup. Otherwise, after the water boils again, the egg drop will float up and form pieces, which will affect the appearance.
Well, the standard three dishes and one soup.
Fang Chang is very experienced in time management, and several dishes were served on the stone table almost at the same time, and then he leisurely filled himself with a bowl of millet rice and sat at the table. He took out the wine gourd, and he planned to slowly drink up the wine, rice wine, and sorghum wine he collected from all over the world in the next time, and then only the self-brewed sorghum wine would be kept in the gourd.
The sun hangs obliquely in the east.
Fang Chang had a very comfortable meal, but this meal was neither breakfast nor lunch.
Nothing happened today, he was going to go down the mountain to have a look.
Come back in the evening.
………
Fang Chang changed his attire.
Anyway, he was going back to the cliff this evening, so he didn't continue to use the white clothes, and he didn't bother to transform, so he took out the clothes he was born in the past and put them on.
Then he put his backpack on his back and didn't bring the Lingquan sword. He went to the warehouse next to the work shed first, searched randomly, and packed a lot of sundries into it. Fang Chang didn't have any rules in picking the sundries, it was almost completely random, but he paid special attention to it, and put in an old bed sheet that he didn't know where he had seized.
Then, he locked the door and walked down the mountain.
After thinking about it, Fang Chang deviated from the route a little bit. Instead of going in the direction of Linxi Village, he went directly to the direction of Ninghe Mansion. Thanks to his cultivation and foot strength, he ignored the terrain obstacles on the road. If he had a map, he could see that Fang Chang directly chose a straight road to Ninghe Mansion.
The morning sun is bright but not blazing, and the morning fog in the mountains has not yet dissipated.
The mountain wind is gusting, and the bamboo sea is surging.
Fang Chang walked like this and passed the bamboo forest where he usually picks bamboo. With a thought, he walked into the bamboo forest, dug a few autumn bamboo shoots and put them in a bag, and cut two big bamboos to carry them on the branches, ready to take them together. Take it to Ninghe Mansion.
But right away, he noticed the bamboo spirit in the bamboo forest.
"Hey, see you again, good morning."
He had met him the first time he entered the bamboo forest, and he had been an acquaintance for many years, so Fang Chang didn't care about the other party's reaction, he just raised his hand to say hello, and left Yunzhong Mountain with the bamboo shoots he dug and the big bamboo he chopped.
Leave behind the bamboo spirit, facing the sun and the mountain wind blankly, without any reaction.
Crossing the official road and the farmland, Fang Changzhen followed a straight line to the Ninghe Prefecture City. When he passed through the field, he walked on the tips of corn and wheat, and did not hurt the crops.
The whole process took less than an hour.
"One entry fee."
When he reached the city gate, the soldiers guarding the city glanced at him and said lazily.
Since you are just carrying things by yourself, you only need to pay the city gate tax on a head-by-head basis. Residents of villages and towns outside the city often take a burden to sell goods in the city to subsidize their families, and they only need to pay a penny. But if you bring a car, you have to pay taxes according to the number of wheels, one penny per wheel.
(end of this chapter)