Vol 311 Chapter 1299: 1299 gifts and fried tea techniques

Chapter 1299 1299. Gifts and tea-fried techniques

Zhang Yanping’s hatred caused the live broadcast room to scream, but Qiao Qiao carefully held up her mobile phone at Zhou Maozhu’s house and asked again: “Uncle Mao Zhu, can this really be filmed?”

“Yes, why can’t it be done?”

Zhou Mao's stigma came into the mirror as soon as it was straight, and he still felt a little uncomfortable. I rubbed my hands for a while and didn't dare to look at the camera. But speaking is not in the way:

“Don’t just fry this mugwort tea, you can also fry other teas. Everyone can do this, it’s not unusual, but each family has different methods of cooking.”

"But my tea shed is in chaos. When the spring tea is mined, I can go to your tea house for real estate speculators on the mountain. It will be much brighter."

The factory building on the mountain is small and well-equipped. Although it has been idle for most of the time since it was built, isn't it that it will be put to use this year?

Especially this year, there is a lot of tea at home, and Zhou Maozhu alone is obviously not enough. Wulan has been thinking about hiring a good and practical person for the past two days.

But the most important thing now is the mugwort tea and Houttuynia cordata tea that are to be sent to the frontier.

She and Song Sancheng were old friends. When they heard that the border guards needed this, they were both unhappy with Song Tan's quotation. They thought about reducing it a little, and then a little more, and then a little more.

In the end, it was Zhang Yanping who advised: "If we reduce it any further, it won't be a big deal for us if this business doesn't make any money. We just need to protect our capital. But if someone turns up the money later, it will be a problem."

“If you really don’t want to charge this money, then think about giving me some gifts.”

“This is more practical than money.”

But it’s just spring, and almost all the food at home is used up, and I can’t even dig out any white fungus and fungus.

Finally, the two of them thought about it and packed a bag of last year's broken tea leaves, which was about a pound.

But the couple was actually a little embarrassed to give this away.

Because these things are not the yellow leaves and broken tea leaves that the old Song family drinks every day, but the real old leaves and broken yellow leaves that are blown down by the wind with a dustpan every time after the tea leaves are fried...

Song Youde wanted to drink it before, but Song Tan wouldn't let him!

Originally, I planned to use the kitchen to cook tea eggs for my seventh cousin. This one is better than the old tea stem, but it is not good enough.

It’s true—Song Tan couldn’t help but sigh when he looked at the gifts they dug out: His family obviously grew tea, but when it was his turn to drink, everyone from his grandfather to his own father only picked up the leaves.

She obviously packed a few kilograms of good tea for Song Youde, but turned around and was sent back again.

There is a lot of tea this year, but we must not do it again.

“They won’t laugh at us if we give this as a gift, right?” Ulan was still a little confused.

"It's okay." Song Tan comforted, "This will be shown in the live broadcast room. Everyone will just cry with joy and won't be embarrassed at all!"

Although it does seem…

Cough.

She was a little bit at a loss what to say.

Lu Chuan wandered around the warehouse for a long time, and finally asked: "Well... I still have a lot of soybeans and chili oil at home. How about sending some more?"

He took a look and saw that there were still quite a lot of them. They wouldn’t be able to eat them in a few months, and they would have to make new ones at home.

This is possible! Wulan was instantly pleasantly surprised.

These messy soy sauces, oils, etc., I made more than a dozen jars last year. In addition to the ones I sold, I still have a few jars at home. But as Mr. Qi is a chef, the original flavor is delicious enough for his daily cooking, and he does not use these every day. So after giving them to all my relatives, even though I often ate them at home, there was still a lot left over.

At this moment, Ulan was reminded and immediately went to the warehouse to look for jars - the journey was far away and express delivery was inconvenient. Fortunately, there were plastic barrels at home. It was better to send express delivery than glass jars.

Song Tan made an appointment with Brother Zhang to pick up the express delivery, and then estimated the approximate shipping cost. Fortunately, he had money.

In Zhou Maozhu’s tea shed, Zhang Yanping didn’t know that the ordinary mugwort and Houttuynia cordata in front of him were about to come with sky-high price gifts. The two of them just stared at the live broadcast room, Qiao Qiao explained, and Zhang Yanping watched the barrage, and they still cooperated tacitly.

The mugwort buds and Houttuynia cordata that were picked yesterday no longer look so fresh after being left overnight.

Chafry tea is Zhou Maozhu's familiar field. After the teapot heated up, he was obviously in a state of mind, even forgetting his previous embarrassment and nervousness.

At this moment, I grabbed a handful of young Houttuynia cordata leaves and put them in front of the camera for everyone to see:

“For this fried tea, you can’t use fresh leaves that have just been picked. They have a lot of water and will not be fried evenly, and will easily dry out and burn.”

“Like when we fried tea before, we would put the picked tea leaves in a dustpan to dry for a while until the leaves lose water. We call this [withering].”

As he spoke, he felt the temperature with his other rough palm above the iron pot. When he felt that the fire was almost done, he picked up the Houttuynia cordata leaves on the dustpan and threw them into the pot.

Then a pair of iron palms pressed on it, regardless of the heat, and slowly and rhythmically twisted the leaves.

The climate is getting warmer instantly—

【His! 】

【I gasped! This is an iron sand palm! 】

【Is the temperature for roasting tea very low? Not afraid of getting hot. 】

【Definitely not low! The temperature when roasting tea needs to be low, so their promotional page would already have the words "low temperature roasting" written on it.

【Obviously cooked, the calluses on the hands are thick and not afraid of being burned】

【Actually, it's not that hot. Look at how thick the leaves are. Now I'm blocking the temperature in the pot and pressing my hand on the leaves only generates heat】

【Why don't you take a look again? 】

Under the high temperature, the twisted Houttuynia cordata leaves quickly curled up into slender strips, and the wide leaves curled together. The iron pot, which was originally covered with green leaves to insulate the temperature, now has a cold gray metal surface exposed.

Zhou Maozhu pressed his hand again, grabbed a handful of leaves, turned them over, rubbed them, and ran his fingertips across the steaming iron pot. Everyone in the live broadcast room did not dare to make a sound.

How to say? I only knew that the chef was a ruthless man, but I didn’t expect that the ordinary tea-making uncle was also a man of steel!

Zhou Maozhu entered the state and became more and more natural: "Qiao Qiao said that this technique needs to be taught, right? Hey, you young people are too young to learn this."

“If you want to drink it at home, you don’t have to wilt it or twist it. I’ll teach you a quick way—”

"After picking the Houttuynia Cordata leaves, wash them and steam them directly in the pot. You can steam them for half a minute or two minutes depending on the heat. Stir them while steaming and let them steam evenly. When they are taken out of the pot, dry them in the sun. Just dry or dry it.”

At this point, another embarrassed smile appeared on his honest face: "I thought that Houttuynia cordata and mugwort are both very good, but the taste cannot be brought out in any way, so I used it as green tea. Fried.”

“There is no need for you young people to do it yourself.”

Update one, update two later.

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