Those years of farming in the mountains

Chapter 118
On the 23rd of May, there was still 24 grains, but now on the 27rd day of June, one grain will be added every three and a half days, and the remaining [-] will be accumulated.

After the fourth batch of transplants, Chen Yu counted the light particles of inspiration in his mind, scattered and sparse, only fourteen left.

That is to say, he used a total of thirteen grains of inspiration for this round of transplantation!
Almost more than the previous three times combined!

But there is no way, the medicine field has expanded a lot, and it is no longer a cramped small area. Although it is still not as good as the mountain field, but according to the previous ratio, this amount is still within his expectation.

Not too much.

When it comes to details, there are not many inspirations for food and medicine. On the contrary, Yuanlinggen and Lanting Shenguo are the big food eaters, and Intestinal Moisturizing Grass and Qinglinggen can't compare.

Time passed slowly, and after the fields were filled with medicines, Chen Yu waited in the yard, sitting on the stone pier, turning it from time to time.

Spring millet does not have a pad to dry, so when changing the surface to dry, the movement should not be too large, so as not to drop too many seeds.

The sun was not small in the morning, until the afternoon, he spread the sun broom and put it aside.With a stick in hand ready to beat the threshing.

There are a lot of processes, but fortunately, the spring millet is not too much, and it took more than half an hour to get it done.

At this moment, in addition to millet, there are also a lot of debris and grass leaves scattered on the broom.Chen Yu didn't care about it, and he would use the windmill to turn it twice in a while, and a lot of these dross could be removed.

Bang bang!

The last bunch was cleaned up, and he threw the remaining dry yellow grass stalks aside and bundled them into piles, and pulled the bunches out of the yard with one hand.

These hay can still be used later, whether it is used to build a shanty or as firewood, it is of great use.

Roll it up and put it in the sun, fold it on both sides, and repeat it several times, and the millet inside will be piled up into a ball.Then use a dustpan to shovel it into the king bucket and pack it.In the past, there were still a few Taoist fields in the Taoist temple, and when the population was prosperous, they could produce their own food, so there was no need to go down the mountain to buy it.Although most of the fields are now deserted, only half an acre is left hanging outside the courtyard, but there are a lot of agricultural tools, such as seven or eight royal buckets used to hold grain.

It was a bit rotten, but he still picked four available ones and put them down.After pouring a full bucket of millet into the mouth of the windmill urn, there will be enough left over for four wooden barrels.

Chen Yu expects to receive around [-], which is indeed the case now.Just a little more than one cent of the medicine field is no less than the half-acre field on the mountain.

In addition to promoting ripening, the spiritual liquid may also have the effect of increasing fertility.Of course, it may also be the characteristics of spring millet itself.This is impossible to say.

All in all it is a good thing.

Go shopping, go shopping——

Shaking the windmill made of red pine, the breeze blows out from the opening, bringing out a lot of dust and broken leaves, and the side opening near the opening on the other side also spits out many cracked roots, stems and leaves.

As for the millet, it is screened and sprayed out from the opening below the hand crank.

Stretching his hand to the top to stir it, seeing that there was not much rice, he pinned the wooden board with a click and stuck the wind wheel.

Lift the king bucket filled with millet and pour it into the inner mouth.After so many repetitions, a hundred catties of grain were soon cleaned up.

In the end, only three and a half barrels of millet were obtained.

As for the half bucket of grass leaves on the other side, he dumped it in the chicken shed and let the chicken brother pick and peck.

After cleaning it well, especially the dust on it, Chen Yu moved the bucket containing millet to his feet.Holding a dustpan in his hand, he poured some on the ball sieve, and immediately shook it back and forth, sometimes shaking his wrists, to prevent the grains of millet from shaking out.

Whoa!
Like big and small jade beads falling, the sound is broken and clear.

The plump but small millet falls into the bucket through the gaps in the sieve, and the rest is the dross that escaped the windmill.

This is still a selection process.

Pick out the dregs and throw them into the chicken shed, and the millet in the king bucket that is visible to the naked eye is much shorter.There are only three buckets in their early years.

The selection here is barely complete, and then it needs to be further dried.Wait for the golden color before starting to pound the rice to remove the husk.

But at that step, a rich and seductive aroma may bloom, so the deer must be taken care of and guarded against, so as not to cause trouble for him.

After tidying up the windmill, sieve, and dustpan, the sun is open in the yard.

There is millet spread out on top.

Compared with the morning, the spring millet without grass stalks and long leaves does not take up much space, so I chose a place in the yard that is not sticky to dry it.

They can't touch the pine trees.

The gate of the courtyard was closed tightly, and Chen Yu came to the stone platform where he often sat cross-legged to meditate quietly and wait.

In the evening, the rice grains have dried up a lot and are not as round as before.He squeezed two pills, and the rich aroma lingered around his nostrils, not weakened by the lack of water, but more mellow.

It's like brewing wine.

Put it away, shovel it into a wooden barrel and seal it.In this way, it will have to dry for a period of time before it can be shelled.

In a blink of an eye, four days passed.

On the seventh day of June, the sky was finally sunny.

Chen Yu covered his brows and gazed into the distance, with a smile like an old farmer on his face, hastily pouring the millet that had been hidden for two days on the drying rack.

In fact, Tiangong has been very caring.On the second and third day of threshing, there was a scorching sun, but perhaps the spring millet absorbed too much water after being nourished by the spiritual liquid, and the grains were too full and plump. After two days in the sun and half a day of threshing, it failed to meet expectations degree of dryness.

I could only go further, but unexpectedly it was raining, although it was not heavy, it still blocked the drying.Fortunately, it stopped in time, and the next day there were only a few overcast clouds, and the rain did not continue.

Now it's clear again.

After drying it again for half a day, when the evening approached, he picked up a handful of millet, squeezed it, and finally let out a sigh of relief.

That's it.

The yellow-skinned millet in the water and soil here is different from the millet in the previous life, and the difference lies in the drying.

After some busy work, he brought a load of millet to the place where the stone mill was placed.

Close to the ancient well, falling into the inner courtyard.

He had said early on that sooner or later his strength would have to be used on this, and as expected it was used.

Although the method of crushing and shelling is primitive, Chen Yu is different from ordinary people, not even ordinary warriors can compare to him.

The strength of a warrior is actually not much greater than that of an ordinary person. It is more about strength and martial arts skills, such as force and resistance.

However, Chen Yu was different. His body had undergone various changes under the nourishment of the spiritual fluid, and his energy and blood were majestic.Now it is more supported by the blood, and it can almost be externalized and solidified.

It is really easy for him to grind this kind of thing.

After polishing for a few rounds, the fragrance is so strong that it seems to be fragrant for ten miles, rippling in the courtyard, and lingering for a long time.

It's just that when he looked again, he realized that after drying, there were only three barrels of millet shrunk again, to a little more than two barrels.

After scooping up a handful, the golden rice grains were scattered in his hands. Chen Yu shook his head, not enough.There are still a lot of shells, and further rice pounding is needed.

Stone mills can grind most of them, but there are still a lot of rice grains that cannot take off their shells.

He took the prepared stone mortar, it was black and blue, and his palm felt very smooth.At first glance, it looks like an old object that has been used for more than ten years.Pounding rice is not a skill, let alone a lot of skills. It is similar to the stone mill just now, and it depends on all your strength.

Use a long wooden stick to pound into the stone mortar to shell the rice grains like pounding medicine.Although there is no guarantee that all the millet will be successfully shelled, it is enough. Even the farmers at the bottom of the mountain rarely use stone mills and stone mortars together.

If the two processes are combined, it will be much more refined.If it is rice, it is so white that it looks pleasing, and it is called polished rice, which means that only noble people can afford it.

Yellow-skinned millet does not have this title. Whether it has been completely shelled or not is yellow, and it is difficult for ordinary people to tell the difference with the naked eye.

Chen Yu is not a noble person, but in order to make it more delicious and sweet in the future, he used both processes and pounded it very carefully.

As time goes by, the aroma gradually fades away.

Outside the courtyard, the deer is not here for the past few days, otherwise it would have been barking non-stop.

After the rice is pounded, sift it again to separate the husk from the finely ground rice grains.

After going through many processes, the two barrels of golden millet in front of me are considered complete and ready to be eaten.

Carried into the stove.

Although the original rice jar was also filled with millet, it was white-skinned millet, and the rice grains were harder and slender.The tastes of the two are actually similar, so he directly poured them into it and mixed them together.

After turning it over twice with his hands, he saw that the snow-white was dotted with golden grains, and the fragrance was overflowing, which reminded him of the fried rice with eggs in his memory.

(End of this chapter)