For three consecutive days, the production team mobilized the members to push shrimp skins.

Wang Yi asked the production team to take over the dinner from the strong laborers, and there was hot soup every day.

When a strong laborer returns from sea, he can come and get a bowl of soup or a bowl of hot porridge, and he can always have a comfortable and comfortable dinner.

Of course, this supper is often eaten together by the whole family, which is equivalent to a large stove in the production team adding a dish to the family members with strong labor.

The members were naturally happy. Don’t just add a dish to the winter night, it is actually a great opportunity for their family to improve their lives.

Because the big stove is willing to use oil and meat, the dish we make is delicious and nutritious. In the past, every household had to make such a hard dish to satisfy their cravings and enjoy it.

As more shrimps were caught, the production team started drying the shrimp skins again.

Shrimp skin is simple to process and is divided into cooked skin and raw skin according to different processing methods.

As the name suggests, cooked skin is cooked shrimp.

This is simple. Pour a bucket of fresh shrimps into a pot with boiling water, add a suitable amount of salt, stir it in the pot and then cook it, and then you can pick it up and drain it.

This shrimp skin is taken out and dried and becomes cooked. It is also called "cooked shrimp". It is already cooked, so it can be eaten at any time.

The freshly-haired shrimps with raw skin are not salted or processed. They are dried directly after controlling the water. This is called light skin because it tastes lighter without salt.

As the saying goes, salty tastes light and fresh, and the light skin tastes better. The shrimp skin used for soup dishes is light skin.

When drying shrimp skin, it can be done in one or two days when the weather is good. So there are still members around the island pushing shrimp skins, but the production team has already brought finished shrimp skins to Wang Yi.

Wang Xianghong taught Wang Yi to judge the quality of the shrimp skin. It was very simple. He grabbed a handful of shrimp skin and held it tightly. After letting go, the shrimp skin immediately dispersed. This is the best quality.

If the balls are unfolded after letting go, the drying is not good enough, the quality will be worse and it will be inconvenient for long-term storage.

If you reach out and grab a hand and open your hand, it will be broken or it will make your hands sticky, this is a low-quality product and you can't buy it!

The shrimp skins exposed on Tianya Island are of course of good quality, with a light red and shiny color, moderate soft and hard texture, and a complete body. Even the salty taste of the cooked skin is not heavy, and it tastes very umami.

The shrimp skin and shrimps dried by the production team were packed in plastic bags and sent them to Wang Yi bag after bag, asking him to mail them to classmates and friends as soon as possible.

Wang Xianghong knew that Wang Yi was going to the city on Sunday, so he brought the shrimp skin, shrimps and some fish and shits on Saturday on the 28th, and told him: "The team has packed them one by one. You can think about how to give gifts yourself."

"We eat fresh food on the beach. Maybe the comrades in the mainland feel very fishy, ​​and they may not be rare. But as long as they are rare, you should mail them hard!"

Wang Yi smiled and said, "Don't worry, captain, can I still be a stingy person?"

Wang Xianghong also laughed, picked up his cigarette puff and took a sip of cigarette, and said, "I am indeed the emperor and the eunuch are anxious."

He picked up a bag of shrimp skins and suggested: "You can send them more this thing. Although it is small, it tastes good. The delicious taste of shrimp skin is stronger than shrimp meat. In a few dozen days, every household will make dumplings and buns, and the shrimp skin will come in handy."

"Fresh leeks, fresh shrimps, fresh eggs, these three fresh dumplings are absolutely popular!"

Wang Xinguo, who is packing goods in the store, said: "Yes, our Fuhai shrimp skin has always been very delicious, but also resistant to storage and is not easy to deteriorate, because our shrimp skin has little moisture and moderate salt content. It doesn't matter if it is stored for a long time in the mainland for a few more years."

Wang Yi thanked them for her friends and classmates, and the thankful group waved their hands repeatedly.

A member came to buy things. When he saw Wang Yi pile up gifts, he asked, "Teacher Wang, why don't you mail them through Mailman Zhang? Why do you have to go to the city by yourself?"

Wang Yi explained: "I usually don't use post office to send gifts, so I spend a lot of money, but I look for logistics to take care of them."

"There are many logistics companies that drivers do private work. The post office requires five yuan for postage, and they cost one yuan and two yuan, and the speed is faster than the post office and the accuracy is higher!"

The member suddenly realized and asked, "What is logistics?"

Wang Xianghong took off his cigarette pub and smiled: "Cars, trains, ships, etc. are called logistics. These are all new terms in the city. Our merchants don't understand it."

Today is Saturday, and students come after school to wait for meals.

The big stove was steaming hot and the white mist rolled, and it had a sweet taste.

Wang Xianghong smiled and said, "What good rice should I eat at noon today? Why do I smell the fragrance of millet?"

Wang Yi said: "Captain, your nose is really sharp. The students eat New Year's buns at noon today."

New Year buns are homophonic to sticky buns.

It is made of millet noodles. This noodles are very sticky, so the steamed bun is called Danbu, and the stick is homophonic to the New Year. In addition, this kind of steamed bun is often made by ordinary people at the end of the twelfth lunar month and under the roots of the New Year, so it is called New Year bun.

Wang Xianghong heard about making New Year’s buns in the big stove and asked curiously: “So many students, what do you use to make New Year’s buns?”

How to make New Year’s buns? Put millet noodles in a basin and blanch them in boiling water, rub them into long dough pieces as thick as wrists, and then cut them into pieces of dough that are thick with fingers.

This is the right thing to do if you find a flat iron pot.

Put the pan on the heat, apply a layer of oil on top, and wait for the oil pan to smoke slightly, spread the noodles and fry them all over the bottom of the pan. After frying one side, fry the other side. Fry both sides and turn yellow. When the stew is stewed, it will be done. Sprinkle some sugar and eat the best.

Wang Yi led Wang Xianghong to the big stove to see.

Now that some New Year buns have been made, they are placed on the cover and stacked, and they are golden and beautiful.

A few other stoves were sitting on large flat iron pans, with oil smoke coming out on them, and millet buns were put on them, which were frying.

The chefs are busy. After putting the New Year steamed buns on one side, fry them yellow and the other side. When both sides are browned and dried, put them on a plate and cool slightly, sprinkle them with sugar.

If you heat up, you will melt and taste slightly worse.

When Wang Xianghong saw plates of New Year buns produced like assembly lines, he was amazed: "Okay, okay, is this the New Year bun made of millet assigned by the production team?"

Wang Yi took two and handed them to him, and said, "Do you taste the taste of millet in our production team?"

Millet is a native grain in China. It is one of the five grains. It looks very beautiful, with larger particles than millet, golden and round.

This thing is drought-resistant and salt-alkali-resistant. In the past, it was mostly planted in bitter and cold areas in the northwest, but there are also many farmlands in the outer islands to grow millet.

Take Tianya Island for example. Some of the farmlands on their islands are weak saline-alkali lands, and it is not alive to grow wheat and rice. It is more suitable to grow millet and sorghum.

Another outer island says it has a lot of water, but there are mud and sandy land. This kind of land has poor water storage capacity, which means that the land is naturally drought and is also suitable for planting millet.

There is little millet planted on the island, and it can be sold at a rate of five or six kilograms per person a year. The members use it as treasures, and make New Year's buns and fried cakes to entertain relatives by the end of the year.

There is no way, millet yield is low, and it is because of this that gradually faded out of the farmland after decades.

In the 21st century, except for making snacks such as donkey rolling and oil cakes, they were not very useful, and were eliminated from farmland by farmers and turned into bird food.

What Wang Yi gave Wang Xianghong was the New Year bun that had just been out of the pot, and it was still hot. At this time, he grabbed the marshmallow and sprinkled it on it. He had to eat it while it was hot, otherwise the marshmallow would melt quickly.

The fried New Year buns are crispy and soft on the inside, yellow and white on the outside, sweet on the inside, with a pure grain fragrance. You can take a bite and pull the silk on the inside. It is sweet and seductive. With the soft and sweet marshmallow, Wang Xianghong can't stop eating it from ear to ear—

Happy eating!

The school bell rang, and the students rushed up like a tide, actively queuing up to start serving meals.

The student in front of him shouted happily when he saw piles of golden New Year buns: "It's New Year buns, I'll eat New Year buns for lunch today!"

"It's so good to sprinkle snowy sugar, it must be fragrant and sweet..."

The two brothers of Datuan and Xiaotuan were mixed in front, and asked in anticipation and confusion: "What is New Year's bun? Is it a big bun? We steamed big buns during the New Year..."

Each person has two New Year buns, one hand, and then come back to queue up after eating.

School lunch is enough.

In the past, four kitchen workers were very busy, but now eight kitchen workers have finally relaxed, and at least they don’t have to be so busy.

Ou got the New Year bun barefoot and took a bite and drew it. He smiled and said, "What is this? Why haven't you eaten it?"

The teachers came to make meals in groups of three or three.

Huang Yougong pointed at Ou Bafoot and said, "You are not active when you study, but you are very active when you eat!"

Ou said barefootly: "We are Baishuilang, and we will eat water in the future. Learn? What a nonsense!"

Wang Yi said: "Everyone eats water. Some people eat chicken and pork, while others can only pick up white shrimps and red shrimps to fill their stomachs. Why do you think it is? It's not because some people have the ability and some people have no ability!"

Ou Yi said: "Yes, my parents said the same thing. Those who are capable eat meat, while those who are not capable eat shit."

Wang Yi said: "School is the place to learn skills. You don't have to be proud now. When you grow up and don't have the opportunity to study, you will be upset!"

Sha Shengquan is also a foodie.

He went to the door to look at the neatly placed New Year buns, and smiled with emotion: "It's millet buns. There were mulberries red and purple suns, and guests rowed boats to deliver millet."

"In the year after the three-year difficult period, there was a bumper harvest of farmland in the outer island."

"I still remember that the weather was hot and the birds were singing and the flowers were fragrant. Someone rowed the boat and sent us half a bag of millet. After grinding the noodles, I made millet buns. Although there was no sugar or oil, it tasted so good."

Huang Yougong said: "Our fishermen's family likes to keep delicious food in winter. The new millet from that year is ground into new noodles in winter, and the light yellow is delicate. When you come to a festival day, you will eat a scoop. It will be auspicious, festive and comfortable!"

He seized the opportunity to educate students about Chinese studies: "Students, this millet is a traditional antiquity in our country. The pre-Qin literary classic "Book of Songs - Wei Feng of the National Style", has an article called "Shuo Rat".

"A big rat and a big rat, I don't eat my millet! I'm three-year-old girl, so I don't want to take care of it. My daughter is about to leave, and I'm going to be in that place. I'm happy to be in that place. I'm happy to be in this place, so I'll get what I have..."

Wang Yi smiled and said, "Why don't you hurry up and recite poems with Teacher Huang?"

So the students held the sweet and soft New Year bun and read it: "The big rat and the big rat, I have no food for my millet..."

After reading, a student asked, "Teacher Huang, what does this mean?"

Huang Yougong shook his head and said, "To understand the meaning of this poem, we must look at it in combination with that era. "Poetry: Wei Feng: Shuo Rat" says that a rat is a heavy stinger, and a Chinese people stab the king and a heavy staking of the people, and do not cultivate their politics. They are greedy and afraid of others, and they are like a rat..."

He said it was quite exciting.

But the students were stunned.

I heard every word clearly, but why can’t I understand a single sentence?

Sha Shengquan laughed and said, "Teacher Huang is explaining this poem to you from a creative perspective. If you simply ask what it means, its meaning is very simple - fat mouse, big mouse, don't secretly eat my millet and grain..."
To be continued...