Chapter 10: Making So Goodies
Translator: Flying Lines
Proofread by Claire.KK
Ye Xiaoxian swiftly ducked into another narrow road. This mountain behind Daliang Village was called ‘Daping’. Villagers would usually chop firewood up there during the day and wouldn’t dare to stay in the mountain when it went dark, since so wild beasts may be wandering around.
There were both tall trees and low shrubs in the mountain. Although the day was illuminated by the sun, being in the mountain she felt cool. In Ye Xiaoxian’s view, this kind of untapped mountain forest was full of treasures. It was not wrong to rely on the mountain and make use of it when you lived nearby.
As expected, she only took a short walk but found a wide sheet of Chinese sona. Chinese sona is a unique food ingredient in the South. The herb itself contains polysaccharide, which has the functions of relieving high temperatures, eliminating dampness, cooling the blood and detoxification. The cold noodle snack made with such herb can be used to quench thirst in sumr.
According to the original body’s mory, Ye Xiaoxian knew that tens of li (a unit of length, half kiloters) further away from Daliang was Qinghe County. There were cold noodles sold in Qinghe but they tasted bitter and the sellers could by no ans make the kind of cold noodles of modern tis, which are smooth and tender. Those could only be used to quench thirst.
Ye Xiaoxian then picked up a huge bundle of the herb. Looking around again, she found that there were many mushrooms and wood ear in the mountain.
So people in Daliang Village were poisoned by mushrooms a few years ago, so the villagers didn’t dare pick any on the mountain, as they weren’t sure which ones were poisonous and which ones were not. But Ye Xiaoxian knew, and so soon she had picked a lot of Chanterelle and shiitake mushrooms. Later, she found that there were many “legendary tofu” plants in the mountain. She beca excited again.
“Legendary tofu” was also a type of green weed. It could be made into green tofu. Its taste was like konjac— silky and chewy. In modern tis, one could only enjoy this dish in so exclusive restaurants
...
“Ah, little Ye, what did you bring?”
Li Hongi saw that Ye Xiaoxian had not chopped any firewood but only carried so weeds and wild fungi, and she asked curiously.
Ye Xiaoxian smiled. “Ma, you know, we can just wash the mushrooms clean and stir-fry them. As for the rest, you will see later.”
Then Ye Xiaoxian took the “legendary tofu” and Chinese sona to wash in the river.
At that mont Li Hongi felt that Ye Xiaoxian looked pretty mysterious, so she turned her gaze to Baozhu right away.
Baozhu put down her chopped firewood and said sulkily, “Who knows what she’s got up her sleeve? She didn’t chop wood in the mountain but instead fiddled around with those things. Ma, have you cooked anything yet? I’m starving.”
“Yes, I did. I did...” Li Hongi smiled awkwardly.
However, when Baozhu went to the kitchen and lifted the lid on the wok, she suddenly felt so upset. “Ma, why greens and sweet potato soup again?”
Li Hongi’s mouth twitched and said bitterly, “Didn’t we just live apart from your grandpa, your elder and third uncle? We’re only allocated 10 jin of rice. I cooked so rice for breakfast and we won’t have the crops till the harvest season in autumn. Our life is really...hard.”
Baozhu felt a sudden bitterness in her heart and her ambition of living apart last night had half gone all of a sudden. Before they lived apart, although they were treated unfairly, they still could have so decent food.
Now that they lived apart, their life beca harder than ever. She couldn’t help touching her hungry belly. She couldn’t feel full if there was no at in the dish.
As Baozhu was thinking, Ye Xiaoxian finished washing the herbs. Once Ye Xiaoxian ca back, she shouted happily, “Ma, Baozhu, I’ll make so goodies for this evening!”
Baozhu looked at the herbs in Ye Xiaoxian’s hand and mumbled, “Aren’t they just so wild weeds? Who knows if they’re poisonous or not!”
Ye Xiaoxian took out the only two wooden basins in their ho, filled them with water and added in the “legendary tofu” and Chinese sona, rubbing them hard with her hands as well as stirring the juice constantly.
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