CHAPTER 778: [752] BEAST WORLD FARMING 62 (2 UPDATES)

Of course, there was no need to wait until the meat had completely air-dried before putting it away; it could be taken and eaten whenever desired, and the slices of meat would be translucent. With a quick stir fry with fresh chilies, the flavor was absolutely fantastic.

However, the meat sent back was from various animals, so the texture also varied greatly. In the previous world, such a dish would undoubtedly have been an expensive wild animal feast, but in Beast World, it seemed too normal.

Worried about various viruses, she had always insisted on the principle of cooking any meat thoroughly before consumption. Under her influence, the entire Nandi Clan now rarely ate raw food, because they, too, had realized the safety and benefits of cooked food after being educated by Tiantian. So, no matter how troublesome, they mainly ate cooked food.

Generally, every time she came back, Tiantian’s house received the most meat, but the clanspeople were all convinced because she was a money scattering child. Not only did she give them food, but she also taught them how to make various delicacies and clothes. Such a treasure was something they cherished, let alone resent.

Moreover, considering the Beastmen were the strongest hunters in the clan, it was reasonable for them to have more since they hunted more.

Last year, the chili yield was extremely high. Apart from making chili sauce, she also sun-dried many chilies. Chilies must not be exposed to strong sunlight as they would get hollow and worm-infested; hence, naturally air drying them in a shady place was most suitable.

First, she chopped the chilies into large chunks with a chopping knife, then ground them into powder on a grinding stone. For coarser powder, she ground them less finely, and for finer powder, more finely.

Since a lot of chili was needed after the rainy season, these days they were grinding chili powder every day, both coarse and fine.

When it was time to make chili oil, she would fry it on the spot, enough to last a week; taking and frying as needed, which was exceptionally convenient.

Besides grinding chilies, she also made some Sichuan peppercorn, ginger, and garlic powders. If the harvest of peanuts and sesame was good this year, the resulting sauces would be even richer and tastier.

Thankfully, the tomato seedlings she had planted started climbing up, proving that the seeds she had preserved were viable. However, tomatoes were prone to diseases and pests, and since these seeds were not from a mature period, she worried the plants might not grow well later. However, managing to grow and keep alive six plants was already quite an achievement.

The rice wine she made earlier from the grain fruit’s rice wasn’t very tasty. Although it wasn’t a failure, it still wasn’t very good, probably because it wasn’t glutinous rice. Later, she simply switched to making grain spirit, primarily from millet, which was currently fermenting, ready to be drunk by the Cold Season.

She made a big jar each of dark soy sauce and light soy sauce, along with what was made during the Cold Season, which would be enough to last until before next year’s rainy season.

Now, she made tofu every other day, sometimes fermenting it into stinky tofu. After deep-frying and adding sauce and chilies, it tasted fantastic.

Initially, the kids wouldn’t eat it no matter what. Then one day, she sat in front of them, eating with chopsticks, making it look very appetizing.

Lili was the first to give in and have a taste. After that, she couldn’t stop eating, completely hooked, while the kids tried it too but clearly didn’t love it as much as the two of them.

This reminded her of a time in her former world when she went to buy stinky tofu. It was her husband who queued up, pinching his nose and comically complaining, "I don’t know what these ladies are thinking, eating all these smelly things. That snail noodles, this stinky tofu, every time I eat, it nauseates me, and yet I’m the one who lazily won’t go out to buy. Every time, it’s my bad luck to have to go and buy."

That remark immediately resonated with another dad who had come to buy stinky tofu, and the two struck up a conversation, making her laugh.

She really applauded those men who would buy stinky tofu and snail noodles for their wives! It showed their love for their wives quite clearly.

Every time, Tiantian would ferment a batch of stinky tofu, and whenever they wanted to eat, she and Lili would share a plate of it.

The preparation was simple; she cut the tofu into large pieces, covered it with a cloth, and left it under the sun. After four or five days, when it turned yellow and furry, it was ready to use.

She then dipped the furry tofu pieces in wine, rolled them in a mix of Sichuan peppercorn, chili powder, salt, and minced ginger, and then evenly coated them with the spices before setting them on a plate.

Finally, she placed the tofu pieces into a small jar, poured in the remaining spices and wine, sealed it, and after a month, it would be ready to eat.

Therefore, since it took quite a long time to prepare, not making a good amount of it felt like a waste of effort.