An orphan girl from a farming family: Everyday farming in the mountains during natural disasters

After looking around, she vaguely saw some small red fruits, like prickly ash, in the grass behind the tall trees.

No matter how tired she was, she couldn't resist the thirst, so she walked over with the help of a stick. When she got closer and took a closer look, it was indeed a prickly ash, a small one with bright red color.

This was the snack she ate most often when she was a child, and she would never make a mistake.

She picked a large handful of fruits with both hands, put half into her mouth and threw the other half to Heihei.

The bright red prickly ash is 20% sour and 80% sweet. It tastes good, but it does not have as much juice as mulberry fruit.

She ate a few handfuls of prickly ash; the sweet juice moistened her throat and quenched her thirst.

There is a large area of ​​prickly air growing here. In the vast sea of ​​grass-green, the red prickly air is dotted like little stars.

She couldn't miss the opportunity to pick some and take them home to eat as fruit.

I picked more than half a basket, enough to eat for a few days. There are still a lot left to pick, so I will pick more next time I pass by.

Xia Qingyue wanted to use the candles tonight, so she hurried back.

The first thing to do was to make the beeswax. She found a wooden barrel that had been washed several times with boiling water and dried in the sun, and placed a hollow and cleaned bamboo vegetable colander on the barrel.

The beehives were large and numerous, so she placed them on a vegetable colander several times and pressed them with a wooden shovel to let the yellow honey flow out and flow down into the wooden barrel.

During the process, she couldn't resist her greed and picked out a few good pieces of honeycomb to eat. It tasted so sweet in her mouth that her heart melted.

The honeycomb without honey turns into pieces of residue, which contains a little honey, various impurities, and beeswax.

Pour water into the pot, put a steaming rack at the bottom, put a vegetable colander on the rack, put a thin filtering cloth at the bottom of the colander, and place the honeycomb residue on the cloth. As the temperature rises, the residue melts when it encounters the heat and flows down into the pot, while the dirty impurities are filtered on the cloth.

After this process, the beeswax is mixed with the water in the pot. Although most of the impurities are filtered out, there are still a small part that is relatively dirty and needs to be processed further.

The beeswax water mixed with water is hot at this time. Wait for it to cool and solidify. The yellow solid floating on the water is the beeswax. Then pour out the water, crush the beeswax and put it into a cloth bag.

As the quantity was large, it was packed into ten cloth bags, sealed with straw ropes, and then put into the pot one by one, added with clean water and boiled.

After boiling, wait for five minutes after the beeswax is completely melted and then take out the cloth bags one by one. At this time, the dirty impurities are left in the bags. The beeswax water in the pot is yellow. Move the pot aside and let it cool. After it cools down, the beeswax and water will automatically separate.

The solidified beeswax is yellow and has a faint honey scent. It can not only be used to make candles, but also lip balm, ointment, etc. It has many uses.

Xia Qingyue wanted to make some skin care cream. She went out every day and took sun protection measures, but without any maintenance, her skin was a little dry.

The freshly made beeswax contains some moisture, so it is placed under the sinkhole to dry while there is still sunlight.

During this gap, she dragged out a thin bamboo that had been used to build a shelf some time ago. Its shape and size looked similar to the candle in her previous life.

She cut the bamboo into sections of bamboo tubes and used the scraps to break some bamboo sticks. She tied a piece of cotton thread that she cut from cotton cloth and rubbed into strips to each bamboo stick. After tying them, she put the cotton thread into the bamboo tube and placed the bamboo sticks horizontally on the bamboo tube. This would make it convenient to pour the beeswax liquid later and prevent the cotton thread from falling.

After drying for more than an hour, around five in the afternoon, Xia Qingyue took out some of the dried beeswax, put it in a pot and heated it over low heat. When she saw that it was almost melted, she immediately moved the pot aside, as it would be bad if it burned.

While the beeswax is still warm and not yet solidified, pour it into the bamboo tube.

The candles were used every day and were consumed quickly, so she made fifteen at one time.

The cooled beeswax candle took shape. When I broke open the bamboo tube and took it out, its appearance was exactly the same as the candle in my previous life.

She used the flint to light the cotton thread and ignited the beeswax candle. As the wax melted, she picked up the candle and tilted it. The wax dripped onto the dining table, and before it dried, she quickly pressed the candle on it, thus securing it in place.

A bright light came on, and the burning candles exuded a unique bee scent.

Xia Qingyue looked at the cluster of light and felt a great sense of satisfaction in her heart, and smiled happily.

There was half a wooden barrel of honey liquid, weighing more than ten pounds. She dug out a few ceramic jars from the utility room, rinsed them with boiling water, turned them upside down on the dining table and waited for them to dry. When they were dry, she poured the honey liquid into them.

The pottery jar was made by Zhu Erniang using clay and fired.

Xia Qingyue thought that if she found good clay later, she would make more pottery jars or jars.

The nectar filled five whole clay jars, enough for her to consume for a long time.

She secretly ate a lot of honey when she was making beeswax. Eating too much sweet food can make one sick of it, so she had no appetite when she saw the honey now.

The unused beeswax filled three clay jars.

The honey jar and beeswax jar were placed in a cool place next to the kimchi and sauerkraut jars.

In the blink of an eye, it is already the end of April and May is approaching. The sauerkraut and bamboo shoots that I have been making for half a month are all fermented and ready to be eaten.

She squatted beside the jar of pickled cabbage and bamboo shoots and could vaguely smell the sour taste.

The taste stimulated her taste buds and she swallowed her saliva.

It was time to cook dinner, so she opened the jar of sauerkraut and saw that the vegetables had turned golden yellow. She picked some out with oil-free and water-free chopsticks.

Before cutting, she couldn't help but picked one and put it in her mouth. She squinted her eyes in satisfaction. It was sour and crispy and delicious!

Her appetite was completely aroused and her stomach was rumbling.

For dinner, she wanted to make the pickled fish that she had been craving for.

A few days ago, there was a big fish weighing almost four pounds in the fish cage, and she kept it in the basin.

There are almost one or two big fish in the fish cage every day. She often makes braised fish, fried fish, deep-fried fish, fish soup, and spicy fish. She eats fish almost every day and has long wanted to cook something with a different flavor.

As it was sunny every day, she wanted to find more river shrimps and big fish to make dried ones. This trip would be arranged tomorrow.

Pickled fish is an appetizer that goes well with rice. She specially cooked it with plain rice without adding cassava.

The fish is killed and scaled, the meat and bones are separated, and sliced ​​into evenly thin slices.

Rub the fish fillets with two slices of wild onion and ginger for a few minutes, rinse with clean water to remove the fishy smell, squeeze out the water, add a thin layer of salt, matsutake mushrooms, fresh wild onion water, and egg white, stir well and set aside.

Cut the sauerkraut into three-finger-wide lengths and fry in an oil-free pan until dry.

The fish bones are not marinated. They are thrown into the oil pan and fried until they are golden brown. The excess oil is skimmed off and poured into boiling water.

With a sizzling sound, the boiling water turned white when it came into contact with the fish bones. After boiling for a while, it became a rich milky white color.

Add sauerkraut and cook it out to bring out the flavor. Take out the fish bones and sauerkraut and put them at the bottom of the bowl as a base.

At this time, turn on low heat to keep the soup in the pot from bubbling, add the fish fillets, and when it changes color, add dry firewood and turn on high heat. This step is to prevent the soup from mixing.

The fish fillets were cooked quickly. If they were overcooked, they would not taste good. She picked up the pot and poured the fish meat into two large bowls, sprinkling some minced garlic and chopped green onions on them.

Rinse the iron pan clean, heat up the lard, put in a handful of green peppercorns and dried chili segments, the spicy aroma will come out, and pour the hot oil on the minced garlic and chopped green onions.

In an instant, the fragrance became even more fragrant.