After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

"That's true. If you really start taking delivery orders, you won't even have time to rest, Brother Lin. Good food really does taste better when eaten in the store. I'll go to the group chat and turn them down right now."

Lin Fan picked up his plate and ate slowly.

From the wooden crate in the corner, Shrimp Dumpling, smelling the food, stretched and came out. It rubbed against Lin Fan's trouser leg twice and let out a soft meow.

Lin Fan got up and went to the kitchen. He boiled a small piece of the leftover chicken leg meat in water, shredded it, and put it in his small dish.

The cold wind outside hit the glass door, making a soft rustling sound.

After finishing her meal, Su Xiaoxiao washed the dishes and slung her canvas bag over her shoulder.

"Brother Lin, I'll head back to school now. I'll be there on time tomorrow morning."

"Drive carefully."

After seeing Su Xiaoxiao off, Lin Fan bolted the front door.

He walked to the solid wood chair by the window, sat down, and poured himself a glass of warm water.

Judging by the time, Wang Zhengming should have already left the courthouse by now.

Lin Fan didn't rush to call and ask about the results.

Wang Zhengming is a veteran lawyer, known for his steady and reliable work style.

Submitting the materials and the court going through the procedures and issuing notices all take time.

All he has to do now is sit here and wait patiently.

After finishing the last sip of warm water in his cup, Lin Fan stood up.

The hall was quiet. Shrimp Dumpling, having eaten its fill of minced meat, was curled up on a cushion in the corner, snoring away.

Lin Fan didn't just sit there idly. As long as life goes on, he couldn't stop working.

He turned and went into the kitchen to sort out the leftover scraps and seasonings from lunch and to take stock of tomorrow's supplies.

Open the door of the stainless steel freezer.

A blast of cold air hit him. Lin Fan's gaze swept across the shelves.

"The beef bones and brisket are all gone. There's still half a bag of Xiangshui tribute rice left. Of the black mountain pork we brought back from the warehouse, there's still a whole foreleg and two slices of pork belly left..."

As Lin Fan was calculating the inventory, a clear electronic voice suddenly rang out from deep within his mind.

[Ding! Host's state of mind detected as stable; focus on management.]

[A sudden drop in temperature has been detected in Jiangcheng, marking the beginning of early winter. This meets the conditions for triggering seasonal food consumption.]

[Achievement Reward: God-tier Home-Style Recipe for "Traditional Secret Recipe for Air-Dried Sausage"]

[Farm guide unlocked simultaneously: Exclusive spice blend for traditional sausage making.]

Lin Fan paused for a moment while wiping the freezer door.

A vast and detailed memory of cooking instantly flooded his mind.

The perfect ratio of lean to fat meat, the chemical reaction during the fermentation of baijiu, and the control of temperature and humidity during air drying—every detail is etched into my mind like muscle memory.

Chinese sausage.

Lin Fan closed the freezer door and glanced at the gray sky outside the glass window.

Winters in Jiangcheng are damp and cold; the dry winds of early winter feel like knives on your face.

But this kind of weather, where water freezes instantly and the wind is biting cold, is the perfect natural catalyst for making dried sausages.

The first thing that came to his mind was Tuan Tuan's smiling face.

The little girl is a bit of a picky eater and doesn't like eating large pieces of fatty meat. But if it's dried sausage, sliced ​​into thin, translucent pieces, you can just put it on top of freshly cooked white rice and let it simmer for a while.

The glistening lard melts as it's heated, its rich, cured aroma seeping into the rice grains beneath. She can quietly devour a whole bowl of rice just by mixing it with this meat-infused flavor.

If we count the days, if we fill these sausages and hang them out today, they'll be ready to eat after being blown by the northwest wind for ten days to half a month, when the meat tightens and oozes oil.

Once the custody decision is finalized at the next court hearing and the child is brought back, this will be ready to be served.

With this in mind, Lin Fan made up his mind.

I happened to have some free time this afternoon, so I decided to make these sausages.

Lin Fan closed and locked the frosted glass door to the kitchen.

Close your eyes, let your consciousness sink, and connect to the system farm.

A gentle breeze blew across the farm, and the air was pure.

To make authentic handmade sausages, every step, from the meat to the casings and the liquor, must be done with utmost care.

Lin Fan first went to the breeding area and issued the extraction command on the Tiangongfang control panel.

When making sausages, the ratio of fat to lean meat is of utmost importance.

If you use only lean meat, it will become dry and hard like chewing wood after air-drying; if you use only fatty meat, it will become so oily after steaming that it's impossible to swallow.

Three parts fat, seven parts lean – this is an ironclad rule passed down from our ancestors.

Lin Fan began issuing instructions.

"Extract 15 catties of lean meat from the foreleg of a Black Mountain pig and 5 catties of pork belly from the hard ribs."

The workshop silently began to operate. In less than a minute, two large, bright red, translucent pieces of black mountain pork, with distinct layers of fat and lean meat, landed steadily in the discharge trough.

Immediately afterwards, Lin Fan issued a second instruction.

"Extract the small intestine of black mountain pigs, clean and remove impurities from the inner membrane, add coarse salt to dehydrate and make salted sausage casings."

The sausage casings sold in the market often contain countless industrial chemicals added for preservation, making them impossible to clean thoroughly. In contrast, the black mountain pig small intestines from our system have excellent resilience.

With the precise processing of Tiangongfang, combined with repeated rinsing from the spiritual spring water and dehydration by the system's coarse salt, the solution is perfect for the product.

Perfect sausage casings, translucent, thin as cicada wings, and without any fishy or foul odor, were quickly placed in wooden basins and served.

We have both meat and sausage casings.

Lin Fan turned around and walked towards the [Ancient Brewing Workshop] not far away.

When making winter sausages, baijiu (Chinese liquor) is the soul.

High-concentration pure grain liquor not only sterilizes and preserves, but also ferments slowly with the pork fat during the cold air drying process, giving rise to a unique and mellow cured meat aroma.

The brewery is a rather large courtyard with blue bricks.

Rows of half-person-high fermentation earthenware jars are neatly arranged in the courtyard, and the air is filled with the aroma of fermented soy sauce and vinegar all year round.

The premium soy sauce and aged vinegar used in the store before all came from here.

But at the deepest part of the courtyard, there is a set of equipment specifically used for brewing wine.

Good grains are essential for making Daqu Baijiu (a type of Chinese liquor).

Lin Fan walked out of the brewery and came to the spirit field on the edge of the farm.

The red sorghum and winter wheat planted a while ago have long since ripened. The heavy sorghum ears are a full, dark red color, with distinct grains.

He walked to the control panel and gave the instructions to harvest and husk.

The machinery at Tiangongfang operated silently. Before long, two large bags of pure sorghum and wheat, still carrying the scent of soil and sunshine, were steadily delivered to the discharge port.

Lin Fan walked over and picked up the sack.

The grain was plentiful; the sacks weighed heavily on his shoulders, making his joints ache. Carrying these two sacks of raw grain, he walked back to the traditional brewing workshop and arrived at the brewing area.

The brewing process is complex, involving washing the grains, soaking, steaming, mixing with yeast, fermenting in cellars, and finally distilling.

However, in the system farm, with the added benefits of a 30x time flow rate and the automation of the brewery, the aging process that would normally take months or even years is greatly condensed.

Lin Fan untied the rope of the sack and poured the sorghum and wheat into the huge bluestone grain washing pool in the correct proportions.