As for the dried soybean straw…
Song Sancheng raised his voice and said, "Tan Tan, there are quite a lot of bean stalks here. Why don't you ask old man Li if his cows can eat them?"
If he wants to eat it, I will bring him two baskets of it in two days. However, this stuff tastes hard, so he has to find a way to crush it at home before feeding it to the cows.
Now there is only one cow in the whole village, and it is very old. Song Tan agreed directly:
"No need to ask. When the beans are harvested, give him the rest."
This stuff is very nutritious, so it's no problem to feed the cows through the winter. Besides, with this little bit, how much fertilizer can we prepare? There are a lot of things that can be used as fertilizer.
Let’s just give them all to the old ox.
After all, the temperature here drops in November and does not start to rise slowly until March of the following year. In the middle of winter, there is not much grass or leaves to eat.
…
When the soybeans were almost processed, Uncle Qi estimated the time and called Qiao Qiao again:
"We're going to start brewing again soon, are you still going to do the live broadcast?"
Qiao Qiao looked at him warily: "Can we finish brewing it today?"
"able."
My seventh cousin can still guarantee this.
Qiao Qiao finally felt relieved, and then opened the live broadcast without saying a word -
What did I see? The anchor has been very excited these two days!
In other words, he's been too diligent, and I'm starting to feel a little uncomfortable with it.
Can we finish brewing today? I can't stand it if this is split into sections.
Here it comes, such a high live broadcast frequency!
…
At this time, Qiao Qiao was already standing in front of the big barrel from yesterday, with a serious expression:
"Okay, our sorghum is soaked—"
He checked the time: "It's been soaking for 20 hours. Uncle Qi said it's hot so we don't need to soak it for that long. Now let's open the lid—"
It took some effort to open the sealed lid completely, and a wet vapor hit my face. My seventh cousin reached in and scooped up a handful of sorghum. When he saw that the sorghum was cooked and blooming, he asked Qiao Qiao to pinch it with her fingers:
"Do you feel it? It will rot if you pinch it. It's ready to soak now. If not, you have to keep soaking it."
"In the winter, the temperature is low and it cools down quickly, so you have to soak for 24 hours - come on, boil some water!"
Qiao Qiao quickly put the phone aside and once again entered a state of forgetfulness. At this moment, he placed the huge steamer on the stove, fished out the soaked sorghum, and put it all in.
"Wait until the water boils up into the atmosphere..."
My seventh cousin suddenly got stuck.
After a while, he continued, "It was difficult for us to buy a watch before, because we had to rely on estimation. Before, I had to estimate the water temperature by measuring it with a thermometer before telling you... This time, you can check the time when I say it's okay, and just write it down."
Qiao Qiao nodded, and the live broadcast room became lively again:
Got it. Experience from a master
I was wondering why the master was so strict last time, he even used a thermometer to check from time to time...
Technology has affected the use of experience!
When it comes to winemaking, a slight mistake can lead to a huge error.
In ancient times, although these things did not exist, people were still able to brew very good wine.
I dare not deny that it is a good wine, but the alcohol content is definitely not high. After all, distillation is still a big problem...
The barrage chat was in full swing.
At this time, Qiao Qiao had been staring at the watch for a while, until Uncle Seven estimated: "It's done."
He then checked the time, and then announced with a serious face: "Children, have you noticed the time? It will take 30 minutes to steam after the air comes out."
"By the way," Uncle Qi added, "We steamed a lot this time, and the pot is big, so it only took half an hour. If you make some at home, it will probably take about 15 minutes. Come, take the sorghum down, blow the water in the steamer with a fan to cool it down, and when it's almost done, you can measure it..."
The process was extremely tedious, but Qiao Qiao learned it very carefully and did not feel impatient at all.
When Uncle Qi said yes, he looked at the thermometer and said, "Kids, remember, the water temperature is 85 degrees!"
Then pour the water back into the sorghum and stir it evenly. Cover the lid again and seal it for 15 minutes.
Next is re-steaming and cooling...
In the middle, Uncle Seven called out, "Qiao Qiao, bring a basin of rice husks over here and wash them clean—370 kilograms of sorghum, so you should get 37 kilograms of rice husks."
Next, mix the koji, mix it again, collect the saccharification, and cover it with rice husks...
When the two men finished their work in sweat, Uncle Seventh Cousin sighed:
"Okay, wait for half a day or a whole day. When you smell the sweetness and see some white hairy fungi growing, you can take them out and put them in the cellar."
At this time, the barrage of comments in the live broadcast room has visibly decreased a lot.
Zhang Yanping took the opportunity to take a look and was shocked, thinking that Qiao Qiao failed to retain her fans this time
But when I looked at the number of viewers again - something was wrong, why did it increase instead of decrease
After a long while, a comment finally came up:
Are you done with your work, anchor? (⊙o⊙)Wow, I actually fell asleep!
Ah, what a good sleep!
Eh, it's over when I wake up
If the final churning and rubbing noise hadn’t been so loud, I wouldn’t have woken up…
This is so helpful for sleeping. I will save it and play it back when I can’t sleep.
Zhang Yanping: …
Well... how should I put it, the process may be different from what I imagined, but the result seems to be pretty much the same.
When the live broadcast room was closed, he came over curiously:
"Seventh cousin, can I drink this tomorrow?"
"What a wonderful thought." Uncle Seven said with a smile, "It will be fragrant tomorrow, and then we can mix the lees evenly. You can decide later whether to put it in barrels or dig a cellar directly, and ferment it for 20 to 30 days."
Song Tan also came over, looked at the pile of rice husks and sorghum curiously, and then said without hesitation:
"Since we are making wine using traditional methods, we should dig a cellar. We have already bought a pottery jar, right? We will clean it tomorrow and bury it directly in the ditch in the back garden as a cellar."
"Okay." Uncle Seven glanced at the pile of lees and said, "Let's wait and see tomorrow. If it smells sweet, it means the wine is ready. If it smells like alcohol, it's overdone and probably won't taste good. There's no need to bother cleaning the cellar."
Song Tan glanced at him and thought, if you said this, don't put on such a confident look, and don't be so calm in processing more than 300 kilograms of sorghum in one breath... This statement is more credible.
If he really wasn't sure, all the sorghum this year is here, and they are the only ones drinking at home. Would Seventh Cousin be willing to do it all in one go
At this time, Uncle Seventh Cousin was walking around the yard with his hands behind his back, ignoring the scorching sun. He couldn't hold back his anticipation and joy, so he quickly asked, "Qiao Qiao, do you want some tender corn? If you do, let's go get a basket and bring it back."