Who knows! As soon as I returned to the mountains to farm, I encountered a natural disaster.

This is a strenuous job. Two people, each with one stick, pound alternately. When you lift it up, I put it down.

At this pace, it took the two of them three hours to finish everything.

After finishing pounding, Zhao Yeqing could no longer lift her hands. She could already imagine the miserable situation she would be in when she got up tomorrow morning. She probably couldn't even lift the chopsticks.

Mu Xi finished the rest of the work. The mashed potatoes needed to be put into water and kneaded to wash out all the starch inside. The whitened water was set aside to settle, which was considered to be more than half done.

When Zhao Yeqing thought that this was only 70 to 80 kilograms of potatoes, and there were still 400 kilograms of sweet potatoes that had not been processed, she wanted to die where she was.

She stroked Mulu's hair and said something crazy, "Mushi, you said it would be better if you were a donkey."

Mu Xi...

The water settled by night and it was almost ready. Mu Xi poured out all the water in the basin, leaving only snow-white potato starch at the bottom of the basin.

The potato starch that had been drained of water soon hardened on the bottom of the basin. It was broken into pieces with a cooking shovel and turned into powder with a pinch of hands.

The powder was relatively coarse, and the potato powder had to be ground finely with a small roller. Zhao Yeqing felt very sorry when he saw Mu Xi working alone, but he was unable to do anything, so she could only use it beside him while Mu Xi was slowly grinding it. The mobile phone thoughtfully played a comedy movie for him.

The temperature at night is lower than during the day, and there is no direct sunlight, so the two of them have been active mostly at night recently and only sleep during the day.

Most wild animals will choose to use the night as their protective umbrella, and they can be alert to animal raids even when they are awake at night.

By the time Mu Xi finished grinding the potato starch, it was almost twelve o'clock.

They are getting ready for their second meal of the day.

Mu Xi scooped up a spoonful of ground potato starch, added a small amount of salt and cold water to it, stirred it evenly, then poured in a bowl of boiling water, used the high temperature of the boiling water to blanch the potato starch inside until it becomes thick, and then added two kilograms in batches. Potato starch.

After mixing evenly, start kneading the batter into a dough until it is smooth.

Potato starch dough is whiter than dough made from ordinary flour and feels like plasticine.

He didn't have a dough press at home, so he had to roll the dough by hand. He flattened the dough with a rolling pin and then cut it into long strips with a knife. Mu Xi also wanted to round the flat strips, but Zhao Yeqing stopped him.

She knew it was because Mu Xi, who only loved eating round balls when she was a child, took this step, so she hurriedly said, "No need to worry, now I like to eat them all."

Seeing her insistence, Mu Xi gave up, "It would be best if I bought you the wrong thing once before and I still have to hold grudges."

Potato flour also needs to be boiled in cold water so that it tastes chewy and smooth.

Mu Xi took out the soaked potato flour and asked, "Do you want soup or stir-fry?"

Zhao Yeqing decisively chose, "Fired."

Fried rice noodles are the right way to start the night.

Frying potato flour is very simple. Mu Xi took out a piece of ham and cut it into slices, fried it until both sides were golden brown, beat an egg in a bowl, stirred it up and poured it in. When the egg solidified, he poured in the potato flour and stir-fried evenly. The seasoning was only Add soy sauce and stir-fry a few times to allow the water to evaporate and the sauce to adhere to the potato flour. The rich red sauce looks very appetizing.

Zhao Yeqing took out the peach wine he had brewed before and poured two glasses of it, then added ice cubes. The iced peach wine was paired with a plate of roadside stall-style fried potato noodles.

Zhao Yeqing couldn't control the secretion of saliva and picked up the wine glass, "Needless to say, it's all in the wine."

The peach wine is sour and sweet with a hint of bitterness. After being chilled, one sip will whet your appetite. Within ten minutes, the whole plate of potato noodles was in your mouth.

She felt like she was OK again.

After thinking about sweet potatoes turning into hot and sour sweet potato powder, those four hundred pounds of sweet potatoes don’t feel so difficult.

-

As expected, Zhao Yeqing's hands were so sore the next day that he couldn't get out of bed, and he groaned in discomfort when he went to bed.

Mu Xi did not disturb her. In the past two days, when she was sleeping, he got up and stirred slowly. He took out the sweet potatoes and washed them, planning to finish it slowly by himself.

It was not easy to finish hundreds of kilograms of sweet potatoes. Zhao Yeqing discovered him before he was even halfway done.

It is definitely faster for two people to make it than for one person. The previous steps are the same as making potato flour, except that there are too many sweet potatoes. After turning into sweet potato puree, the starch water that is kneaded out has two big basins, and the water that is left to stand is also yellower. .

The sweet potatoes used to make sweet potato flour need to be stored for a period of time to dry out some of the water. The sweet potatoes in the cellar have been stored long enough, but the varieties are not the best.

The best way to make sweet potato flour is the white sweet potato, which has a more floury texture. The sweet potato she grows is the red sweet potato, which is more suitable for steaming and roasting.

It took eight hours for the sweet potato flour to settle. After the water was poured out, the sediment had to be washed with water again.

After repeated washing and sedimentation three times, the sweet potato flour underneath will turn pure white, and it is considered clean.

After pouring away the water above, wrap the sweet potato starch containing water in gauze and hang it to drain the water.

The gaps in the gauze are small, so water is not easy to separate out. Zhao Yeqing used a small wooden stick to tap the outside of the gauze bag, and the water slowly overflowed.

It couldn't be exposed to the sun and had to be hung indoors for two days. When Zhao Yeqing was almost tired of eating potato flour, the sweet potato flour on the gauze cloth finally dried.

Mu Xi put down the gauze. The sweet potato starch inside was heavy. Three hundred kilograms of sweet potatoes made sixty kilograms of sweet potato starch.

The sweet potato starch inside has formed into a hard ball. Put it in a dry dustpan and cut it into pieces with a knife and then crush it.

After crushing, you need to continue drying. Fortunately, this time you can dry it under the sun. It usually takes about a week to dry. With the blessing of the sun BUFF, it can be completely dried in one day.

The dried sweet potato starch is grayish white and can be collected and stored now.

Zhao Yeqing found a plastic jar filled with half of the sweet potato starch, opened a pack of nuts among the snacks, and put the desiccant inside into the sweet potato starch jar.

The remaining half of the starch is used to make sweet potato vermicelli.

Like potato flour, the first step in making sweet potato vermicelli also requires using boiling water to make mature gravy. A small amount of starch is added to the boiling water and stirred continuously to turn into a transparent viscous liquid, which is the same as the prepared lotus root starch paste.

The cooked gravy also needs to be cooled. The weather is too hot and cooling takes a lot of time.

After it cools down, pour it into the sweet potato starch paste with water in batches, stirring while pouring. After stirring evenly, you can start making sweet potato vermicelli.

Unlike potato flour, which is made from dough, sweet potato vermicelli is made by pouring the batter into a colander and suspending it above a large pot of hot water. When the surface of the batter is continuously tapped, the batter will leak out from the small holes into the boiling water and condense into vermicelli.