Flowers in full bloom

Chapter 290 Bought All

However, in order to prevent the vegetable categories on the farm from being affected, Hualei changed his strategy and planted half of the leeks that were usually planted on the farm with chives. Chives are easy to plant, but there is no chives in the Great Sheng Dynasty.

Select the leek roots that grow fast, have high yields, and have strong tillering ability. Then choose a sunny, leeward, flat, high and dry place to dig a pit of about 1.3 meters, and make good drainage and irrigation settings. After digging the pit, add a roof on the north side to help shade.

This will become the trench for cultivating chives. Then deep plow the soil about one foot deep, which is conducive to the development of the chives' root system, and then apply fertilizer and plow the soil.

Transplant the leek roots that have been free of disease and insects into the pit, straighten the tops of the stem plates, and place them at the bottom of the pit one by one. Fill the surrounding areas with the remaining leek roots and cover them with some covering materials.

During the growth process, leeks need regular ventilation, otherwise it will affect the growth of leeks. As leeks grow, you should also pay attention to proper watering. Too much watering will cause leek leaves to rot, and too little watering will affect the growth of leek, so it is more appropriate to water it every five or six days.

One month after planting leek, you can start harvesting the first batch. Then pay attention to heat preservation, and you can harvest two or three batches in succession. Because leek has a large yield, you need to apply an appropriate amount of fertilizer after each harvest to provide nutrients for the growth of leek.

After a month, the leeks were on the market. Tian Xiaoan and his team sent the flower buds to the Imperial College and various restaurants and inns, and they were very popular.

After all, this is a new product, and the price is very high. In this way, Hualei once again made a lot of money with a new method.

Although the number of leeks has decreased due to the production of leek greens, there are still a lot of leeks on the farm, and the selling price is only two cents per catty. In previous years, the cheapest price was seven cents per catty. It is really uneconomical to sell them like this, and the labor costs are not enough. Hualei is a little bald.

After learning about this, Auntie Song from the bun shop suggested Hualei to use leeks as the filling for the buns. Hualei thought it was a good idea because she had eaten buns stuffed with leeks and eggs in her previous life. So the bun shop started making buns and wontons stuffed with leeks and eggs.

Now the bun shop also adjusts the fillings of various buns and wontons according to the ingredients on the farm. In addition to the original pork buns and red bean paste buns, after the sweet potato vermicelli appeared on the farm, the bun shop launched sauerkraut vermicelli buns.

When there were too many mushrooms in the village, the bun shop launched buns stuffed with green vegetables and mushrooms. When there was too much celery, they also launched buns and wontons stuffed with celery and pork.

According to Auntie Song, since leeks are so cheap now and the labor costs are not enough, it would be better to launch steamed buns and wontons stuffed with fresh leeks and eggs.

Anyway, there are plenty of eggs in the farm. After cleaning the leeks, chop them into leeks, then beat the eggs and fry them in oil. During the frying process, stir the eggs into minced eggs, then mix them into the leeks, add oil and salt to taste, and the leek and egg filling is ready.

Very simple, but very delicious. After the buns were launched, they were very popular. Therefore, the leeks in Yuanying Village no longer went to the major restaurants to make ends meet, but went to the bun shop in Qingyun Lane every day. Their value began to double, and they achieved a leap forward in self-improvement.

When the chives were in full bloom, Auntie Song made all kinds of chive sauces. This was something Hualei had not expected.

I saw Aunt Song taking the picked leek flowers, shaking them a few times to shake off the rotten leaves as much as possible, and then using scissors to cut off the hard roots at the bottom of each flower. This step is very important. If the hard roots are not cut off, the taste of the leek sauce will be much worse, and the hard roots will get stuck in your teeth from time to time.

After cutting off the hard roots, soak the chive flowers in light salt water for a quarter of an hour, then rinse them in clean water several times.

After cleaning, drain the moisture, spread them out on a clean hollow bamboo plaque, and place them in a cool and ventilated place away from direct sunlight. Leave them to dry for about two hours to dry the moisture on the surface.

Chop the dried chives with a knife, peel and seed an apple, then cut it into soybean-sized pieces, peel and wash the ginger, cut it into fine ginger powder, and chop the chili pepper into small pieces.

Put the chopped chives into a ceramic bowl, add minced ginger, chili pepper, apple cubes, and salt, and stir evenly with a wooden spoon.

After stirring evenly, put it in a clean ceramic jar, seal it and store it in a cool and low-temperature place. It can be eaten after marinating for more than seven days.

The chive sauce made in this way is simple and delicious. It can be used to dip various steamed buns or mixed with noodles. It can be called a universal dipping sauce. Once the chive flowers are transformed like this, their value immediately increases countless times.

In addition to the original chive sauce, Auntie Song also made several other flavors of chive sauce, each with its own unique flavor. Hua buds no longer have to worry about the chives rotting in the field.

Things on the farm were being handled one by one, and soon the corn on Huaying Farm could be harvested. At this time, the branches and leaves in the middle and lower parts of the corn stalks had begun to turn yellow slowly.

When the leaves at the bottom become dry, the husk of the corn cob turns yellow and begins to fluff up, the kernels become hard, and the color of the corn cob takes on its inherent color, it means that the corn is ripe.

Carefully cut the corn cobs with a sickle and place them in a well-ventilated, dry and sunny place to dry. It usually takes two to three days to dry the corn until the surface becomes dry. During the drying process, the corn needs to be turned over frequently to ensure that it is evenly dried.

After the corn cobs were dried in the sun, Hualei asked Uncle Zhao to make a simple tool to fix the corn cobs. He inserted the corn cobs into a sharp thin iron rod and fixed it on the tool. He then used a wooden hammer to gently hit the corn cobs.

The corn kernels are gradually removed from the corn cobs. A basket is placed underneath to collect the removed corn kernels. Keep a steady rhythm when hitting the corn cobs so that the corn kernels' skins are not damaged, which is beneficial to increase the germination rate of corn seeds next year. After the corn is threshed, it is stored.

When storing, put the dried corn into a cloth bag and place some moisture-absorbing items around the bag, such as hay, to absorb excess moisture. Then put it in a dry and ventilated warehouse, avoid direct sunlight and moisture to prevent the corn from mildewing.

Of course, after all the corn was shelled, Hualei kept the seeds for himself and originally wanted to sell some of them, but they were all bought by the guards sent by Emperor Shengwu.