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

The thin, crisp peel breaks open, and a burst of cool, sweet juice instantly fills your mouth.

The sweetness is not cloying at all, but has a refreshing coolness like high mountain snowmelt. Swallowing it down your throat invigorates you and even dispels a lot of the fatigue from staying up all night.

"Good stuff." Lin Fan nodded.

Tuantuan's high fever has just subsided, so her mouth must taste bitter and she has no appetite.

These alpine snowberries not only have a sweet and refreshing taste, but the system description also indicates that they have the effects of "quenching thirst, clearing heat and moistening the lungs," making them perfect for my little girl to eat as fruit.

Lin Fan stood up and glanced at the two plots of land next to him.

On the left is the "Golden Thread Snow Soybean". This soybean plant is more than a person tall, and the thick soybean stalks are covered with densely packed soybean pods.

The pods were not the usual withered yellow, but rather a color close to snow, with a thin golden thread around the edge.

The soybeans were fully cooked, and thanks to the system's automatic preservation mechanism, the pods did not burst or fall off.

On the right is the plot of land for "Purple Jade Winter Bamboo Shoots".

On the surface of the red spiritual soil, purple bamboo shoots have already broken through the soil, growing thick and full, exuding vitality.

"Whoosh—"

A soft white light flashed across the farm space, like an invisible breeze sweeping across the entire red earth.

In less than ten seconds, the crops on the entire red soil were harvested cleanly.

The system's inventory has automatically categorized and stored these premium ingredients in the constant temperature zone and the cold storage zone.

Just as Lin Fan was about to go to the warehouse to retrieve ingredients, a crisp system notification sound suddenly rang in his mind.

【Ding. 】

[The host has accumulated twenty crop varieties in the farm space, achieving the hidden milestone: "Abundant Harvest".]

[Rewards being processed...]

[Congratulations, host, you have obtained an exclusive building facility: Ancient Bluestone Millstone (already automatically placed in the Heavenly Craft Workshop).]

[Congratulations, host, you have obtained a perfect recipe: "Traditional Handmade Stone-Ground Tofu".]

Lin Fan was stunned for a moment, then his brows relaxed as he realized what was happening.

Since unlocking the system farm, he has redeemed many new varieties of seeds in the system shop.

From the very beginning, Xiangshui tribute rice, scallions, and radishes, to black mountain pigs and Sanhuang chickens, and more recently, purple jade winter bamboo shoots, golden silk snow soybeans, and alpine snow berries...

He was usually too busy preparing food to keep track of the exact number of ingredients, but before he knew it, the farm had produced twenty different kinds of ingredients, which was just enough to unlock this hidden milestone reward.

Lin Fan strode forward and headed straight for the Tiangong Workshop, located on the edge of the farm.

Pushing open the heavy wooden door of Tiangongfang, a rich aroma mixed with the scent of fermented grains and aged wine wafts out.

He turned to look at the very center of the Tiangong Workshop. There, a huge stone mill had appeared out of nowhere.

The base is made of thick, century-old elm wood, on which sit two large bluestone millstones, each over a meter in diameter.

The stone of the millstone is bluish-gray, and its surface is covered with fine textures carved by hand.

Above the millstone, a small wooden bucket for dripping water was suspended.

Moreover, a complete set of auxiliary tools was neatly stacked on the long solid wood table next to the stone mill.

A wooden cross-shaped frame, with several stacks of neatly folded pure cotton filter gauze.

And two large wooden spoons with long handles, a large open earthenware jar, and several square wooden molds of various sizes with drainage gaps at the bottom.

Even the bluestone bricks used for pressing tofu were neatly arranged next to the mold.

Lin Fan stepped forward and reached out to touch the edge of the bluestone millstone; it felt cold and hard.

The process and key points of making "Traditional Handmade Stone-Ground Tofu" are clearly imprinted in my mind.

Making handmade tofu may seem simple, but it actually requires a great deal of basic skills.

From soaking the beans, grinding them, filtering the residue, boiling the soy milk, to the most crucial steps of coagulation and pressing, every step requires meticulous attention.

Lin Fan glanced at the time; there were still several hours before dinner time, so he decided to calm down and make the first batch of tofu.

He first took ten jin of freshly harvested golden silk soybeans from the warehouse and poured them into a wide-mouthed wooden basin.

They scooped up several ladles of the farm's own spring water and completely submerged the soybeans.

With the system's time flow rate increased thirty times, the originally dry and hard soybeans absorbed water at a visible speed in just a short while.

The beans had doubled in size, their skins were plump and round, and the golden threads around them looked even clearer and brighter in the water.

According to the production process.

Lin Fan first took out the soaked soybeans, drained them, and poured them into the wooden funnel above the bluestone millstone.

He uncorked the small wooden bucket above, allowing the spring water to drip slowly and evenly onto the millstone.

Then he gripped the sturdy handle of the millstone with both hands, stood with his feet one in front of the other, and used his waist to push his arms forward.

"Crunch—crunch—"

The heavy, thick bluestone millstone slowly turned under the push of Lin Fan's arms, emitting a rough and rhythmic grinding sound.

Plump, golden soybeans were rolled between two 100-pound bluestone millstones and crushed instantly by the millstone's grinding action.

In the small wooden bucket hanging above, clear spring water drips down at a steady pace, just enough to moisten the dried bean flour.

The moment the soybeans were crushed and mixed with spring water, a rich, fresh soybean aroma wafted out through the gaps in the millstone.

Unlike the earthy and astringent smell of ordinary soybeans on the market, this aroma is more like a very pure and vibrant plant fragrance.

The spring water fully brings out the rich oils and proteins inside the Golden Silk Snow Soybeans.

Before long, the soybean slurry flowed down the grooves on the edge of the bluestone millstone, forming a thin stream that slowly dripped into the wooden bucket lined with clean gauze.

The water splashed against the bottom of the bucket, creating a layer of dense, pure white, fine foam.

Pushing a millstone is a tedious job that requires pure physical strength; both strength and speed must be maintained evenly. Lin Fan didn't stop, pushing it round and round.

As the slurry in the wooden bucket accumulated, the pure, fresh aroma of raw soybeans grew stronger and stronger in the enclosed space of Tiangongfang.

The aroma is clean and rich, seeping into the lungs with each breath, gradually calming a restless mind.

Lin Fan's breathing gradually became heavier, and a fine layer of sweat appeared on his forehead.

His arms were slightly sore from the prolonged exertion, but as the aroma wafted into his nostrils, his mind became unusually clear.

I don't know how much time passed.

Lin Fan released the handle, straightened up, and let out a long breath.

After grinding all ten pounds of soybeans, the wooden bucket was filled with more than half a bucket of raw soy milk.