The oil push rod moved forward slowly and firmly, and the broken beans wrapped in a narrow space made a rustling sound. With the wonderful sound of the broken beans being squeezed flat and then pressed together, the oil outlet next to it began to drizzle down, and into the oil jar below.

The soybean oil quickly disappeared from the bottom of the jar, and then the liquid level continued to rise. The Fangchang was still slowly pushing the oil press rod.

The beans produced on Xianqi Cliff have good oil yield. Fangchang changed the crushed beans several times in a row until the bag of beans that had just been picked up and crushed and fried, and obtained almost a small jar of soybean oil, which is enough for a period of time to use. After the oil is pressed, the remaining soybean meal is not wasted. You can feed chickens, use them to fatten the fields, and you can raise some other livestock in the future.

Put away the oil-pressing utensils, clean them up and carry them back to the shed, Fang Chang walked back to the kitchen, picked up the jar of soybean oil, and looked at the light.

It's not very clear inside, it needs to be settled.

However, the upper layer of oil can already be used. He took the glass oil pot that had already seen the bottom before, and gently poured the oil in the upper layer of the jar into it. The soybean oil flowed down, like a silk thread, and slowly flowed into the thin mouth of the glass oil pot, filling the irregularly shaped homemade glass oil pot.

"Well, let's do it for now." Fang Chang nodded and put the oil pot and oil jar into the kitchen.

Place the oil pot next to the stove, put the oil jar in a safe corner and wait for precipitation. After two days, replace the precipitated oil in the jar to another jar and clean the precipitated bottom.

He took out the fish in the bucket and washed it clean by the stream outside. Fang Chang took the fish into the kitchen, cut it twice and marinated it with salt and ginger slices. Then he walked to the vegetable bed outside and pulled a green onion back. The ginger and garlic in the kitchen were ready-made, and only the green onions were eaten and pulled.

When cooking fish, removing fishy fish is the most important thing. Although the carp in Jasper Lake is all big and tender, and the fishy smell is very light, this is also essential. You must remove fishy fishy fishy fishy, ​​ginger and garlic, especially ginger. There are also some spices picked from Yunzhongshan, as well as a little wine left when steaming wine. This wine only needs a few drops.

Wrap the marinated fish with a thin layer of flour, heat the pan, use the freshly squeezed soybean oil to pan, add the fish and fry until both sides are golden and then serve. Then use the remaining oil to stir-fry the spices picked from Yunzhongshan, add onion, ginger and garlic, add some homemade soy sauce, then add the fried fish, add water and simmer until the aroma is overflowing, then close the juice over low heat and put it in a long white porcelain plate.

The stewed fish was brought under the ginkgo tree, and the steamed corn rice on the stove was cooked.

Remove from the vegetable bed and pick a few fresh courgettes with green burrs, wash them at the outlet of the kitchen, then place them on the cutting board, and gently pat them with a knife surface. The courgettes will be cracked into several cloves from the middle, but they will not be completely cracked. Chop a few knives, add some minced garlic, salt, sesame oil, and mix well to make it delicious.

At the same time, the sausage steamed with corn rice is already cooked thoroughly. Regardless of its heat, it is picked up directly on the chopping board and cut it into thin slices on the plate. There is a lot of oil in the sausage, and every knife is cut, and oil water flows down the blade. After cutting, it is slippery on the chopping board.

I picked up an egg in the chicken coop, kneaded it into the bowl and added a pinch of salt to make egg liquid. In the pot that had been boiled, I gently swung the water splash, and white egg flowers appeared in the water and pressed down the originally boiling water splash. At this time, you should be quick-eyed and quick-handed. While the egg flower soup has not boiled again, take the pot and put the egg flower soup out. Otherwise, after the water boils again, the egg flower flowers will float up and connect it to pieces, affecting the beauty.

Well, the standard three dishes and one soup.

Fang Chang was very experienced in time management. He served several dishes on the stone table at the same time. Then he leisurely served himself a bowl of millet rice and sat at the table. The wine gourd was taken out by him. He planned to slowly drink all the wine, rice wine, and sorghum wine he collected from all over the world in the next time, and then only homemade sorghum wine was stored in the gourd.

The sun hangs obliquely in the east.

This meal was very comfortable and square, but it was neither breakfast nor lunch.

After he got up early, he watched the sunrise on the morning class stone, and then lay down for a while. In the morning, he went to the fields to see the crops. He didn't use breakfast, so he simply made a table of hearty meals for himself.

There is nothing wrong today, he is going to go down the mountain to take a look.

Come back in the evening.

……………………

Fang Chang changed his clothes.

Anyway, he was about to go back to the cliff this evening, so he did not continue to use white clothes and was too lazy to transform, so he took out his clothes from that year and put them on.

Then he carried his backpack on his backpack and did not bring the Lingquan Sword. He went to the warehouse next to the shed, searched randomly, and put a lot of debris in. Fang Chang had no rules to select debris, almost completely random, but he took special attention and put in an old bed sheet seized from somewhere.

Then, he locked the door and walked down the mountain.

After thinking about it, Fang Chang was slightly off the route. He did not go to Linxi Village, but went directly to Ninghe Mansion. It was also due to his cultivation and foot strength that he ignored the obstacles on the road. If there was a map, he could see Fang Chang directly chose a straight route to Ninghe Mansion.

The morning sun is bright and not fierce, and the morning mist that rises in the morning in the mountains has not yet dissipated.

The mountain wind is blowing, and the bamboo sea is surging.

Fang Chang walked like this and passed the bamboo forest where he usually picked bamboo. He thought about it and walked into the bamboo forest, dug a few autumn bamboo shoots and put them in his bag, cut two big bamboos and carried them on the branches, preparing to take them to Ninghe Mansion together.

But immediately, he noticed the bamboo essence in the bamboo forest.

"Hey, I've seen you again, good morning."

He met him for the first time he entered the bamboo forest. He has been an acquaintance for many years, so Fang Chang didn't care about the other party's reaction, but just raised his hand and said hello, then carried the dug bamboo shoots and the cut big bamboos and left Yunzhongshan.

The bamboo essence behind him was left, facing the sunshine and mountain wind in a wooden manner without any reaction.

After crossing the official road and farmland, Fang Changzhen walked straight to Ninghe Prefecture City. When he passed through the fields, he walked on the tip of the wheat, without hurting the crops.

The whole process took less than an hour.

"A penny for entry."

When he walked to the city gate, the soldiers guarding the city looked at him and said lazily.

Since you just carry things yourself, you only need to pay the city gate tax according to the head. Residents of villages and towns outside the city often carry a load to the city to sell goods and subsidize their household expenses, and only need to pay a penny. But if you bring a car, you have to pay tax according to the number of wheels, one penny per wheel.
Chapter completed!