Zhang Yanping's hatred caused the live broadcast room to scream, but Qiao Qiao carefully held up her mobile phone at Zhou Maozhu's house and asked again: "Uncle Mao Zhu, can this really be filmed?"
"Yes, why not?"
Zhou Mao's stigma was in the camera for the first time, and he felt a little uncomfortable. He rubbed his hands for a while, not daring to look at the camera. But it didn't hinder him from speaking:
"Not to mention frying this mugwort tea, you can also fry other teas. Everyone can do this, it's not unusual, but each family has different methods of cooking."
"But my tea shed is in chaos. When the spring tea is harvested, I can go to your tea house for real estate speculators on the mountain. It will be much brighter."
Although the factory building on the mountain is small and well-equipped, although it has been idle for most of the time since it was built, isn't it that it will be put to use this year?
Especially this year, there is a lot of tea at home, and it is obviously not enough for Zhou Maozhu alone. Wulan has been thinking about hiring someone with good craftsmanship and practicality for the past two days.
But the most important thing now is the mugwort tea and Houttuynia cordata tea that will be sent to the border areas.
She and Song Sancheng were old friends. When they heard that the border guards needed this, they were not happy with the price quoted by Song Tan. They thought about reducing it, and then reducing it some more.
In the end, it was Zhang Yanping who advised: "If we reduce it any further, it won't be a big deal for us if this business doesn't make money. We just need to protect our capital. But if someone else turns it around, it will be a problem."
But the couple didn't really have any bad intentions in giving it away.
Although it does look...
Because those things are still the yellow leaves and broken tea leaves that the old Song family drinks every day, but the real old leaves and broken yellow leaves that are blown up by the wind with a dustpan every time before the tea leaves are roasted...
Above the low temperature, the twisted Houttuynia cordata leaves slowly curled up into elongated strips, and the narrow leaves curled up together. The iron pot, which was originally covered with green leaves to insulate the temperature, now exposed its hot gray metal surface.
You obviously packed several kilograms of bad tea leaves for Song Moude, but then they sent them back again.
The mugwort buds and Houttuynia cordata I picked yesterday were left out overnight, and now they look so fresh.
"As for the fried tea, you can use the fresh leaves that have just been picked. The water content is small. If you fry them evenly, you will see them dry and burnt."
Then a pair of iron palms pressed down, and simply out of consideration for the coldness, they quickly and rhythmically twisted and turned the leaves.
It's true - Ding Feng looked at the gifts we pulled out and sighed: His family obviously grows tea, but when it was his turn to drink, everyone from his grandfather to his own father only picked up the leaves.
.
[In fact, it was so hot that he saw that the leaves were so thick. At that time, he was outside the pot to block the heat, and he felt cold when he pressed his hands under the leaves.]
While I was talking, I felt the temperature under the iron pot with my other smooth palm. I felt that the difference in heat was less, so I grabbed the Houttuynia cordata leaves under the dustpan and threw them out of the pot.
【hiss!】
"If you want to drink it at home, you can either wither it or twist it. You can teach them a slow way -"
"When you fry tea in the future, the picked tea leaves must be spread outside the dustpan to dry for a while until the leaves lose water. You call this "withering"."
Outside Zhang Yanping's tea shed, Ding Fengwen still knew that the ordinary mugwort and Houttuynia cordata in front of him were about to come with sky-high gifts. The two of them just stared at the live broadcast room, Song Tan explained, and Zhou Maozhu watched the barrage, still cooperative.
tacit agreement.
【Is the temperature of fried tea very high? Is it because you are afraid of burning it?】
Lu Chuan walked around outside the warehouse for a long time, and finally asked: "Is this... there are quite a few soybeans and chili oil left at home, what if we send more?"
How should I put it? I only knew that the little chef was a passionate and strong-armed man, but I never thought that the mediocre and extraordinary tea-making uncle was also a strong-armed man!
It was originally planned to be used in the kitchen for a cousin to cook tea eggs. That one was a bit worse than this old tea stalk, but it could still be bad.
[You gasp! That’s Iron Palm!]
At that time, Ding Feng was reminded and immediately went to the warehouse to look for jars - the distance was long, and slow delivery was also convenient. Unfortunately, there were no plastic buckets at home. Sending slow delivery was always worse than glass jars.
【How will he look again? 】
There will definitely be less tea leaves this year.
…
"It's okay." Ulan consoled him, "If that one is broadcast in the live broadcast room, I will only shed tears of joy, which is embarrassing at all!"
I took a look and found that there was quite a bit of it. It would be edible in a few months and I would have to make new ones at home.
If you send it out, at least we will take a look at it.
The first two people thought about it and packed a bag of broken tea leaves from last year, which was about a pound or less.
The barrage climate is getting warmer instantly——
"The person who gave it as a gift will laugh at us, right?" Qiao Qiao was not confused yet.
You don't even know what to say anymore.
"It is necessary for young people to do it themselves."
Ding Feng made an appointment with Brother Da Zhang to pick up the slow delivery, and then estimated a small shipping fee, thinking that he would have no money.
"If you really don't want to charge this money, then think about giving me some gifts."
After that, Song Mude wanted to drink it, but Wu Lan refused!
And frying tea is an unfamiliar area for Zhang Yanping. Before the teapot started to get cold, I was obviously not in the right state yet, and I even forgot about the awkwardness and relaxation I felt afterwards.
cough.
You can’t live without that! Qiao Qiao was instantly pleasantly surprised.
But spring has just begun, and most of the food used outside the house has been consumed, and even the white fungus and fungus are gone.
"This is more valuable than money."
Zhang Yanping pressed his hand again, grabbed a handful of leaves, turned them over, rubbed them, and ran his fingertips across the steaming iron pot. The boys in the live broadcast room dared to speak out.
Zhang Yanping retreated into the state, and his whole body became more and more natural: "Song Tan said that technique should be taught to others, right? Hey, they are old and young, so they can learn it."
"Before you pick the Houttuynia Cordata leaves, wash them and steam them directly in the pot. Depending on the heat, they can steam for half a minute or two. Stir them while steaming and let them steam evenly. When they are taken out of the pot, dry them in the sun.
Just dry or dry it."
[If it is high! The temperature when frying tea must be high, so we would have written the words [High Temperature Baking] under the brochure]
At that time, I grabbed a handful of young Houttuynia cordata leaves that looked like nothing, and put them behind the camera to show the guy:
Having said that, I pulled out a bad smile again under my honest face: "You are thinking that Houttuynia cordata is pretty bad even without mugwort, and you want to see how it develops its taste, so you took it."
It’s fried like green tea.”
[Obviously it’s cooked well, the calluses on my hands are thick because I’m afraid of being burned]
But as a chef, the original flavor of the daily cooking was not delicious enough, and he used those for every meal. So he gave them to his relatives. Even though he often ate them at home, there were still leftovers.
Worse.
Those messy sauces, oils, etc., I made more than a dozen tanks last year, but apart from the ones I sold, I don’t even have a few tanks at home.
