Chapter 168 Long time no see
“That’s right.” Zhou Zhi followed Jiang Shuyi’s words and said, “Of course it’s best to be perfect, but there’s no need to work hard.”
< br>“Because at this stage we have just completed the large framework of the knowledge system, and it is not yet the time to peel off the cocoons and refine it.”
“Shu I mean, you are an English class representative. Let’s use English as an example. To go from 70 to 80 or 90, we may only need to spend 120% of our energy.”
"But to go from ninety to ninety-five, or even a perfect score, it may take us 60, 70, 80 or 90 percent of our energy. Do you think this is true?"
"That's almost the situation."
"So we don't need to do that now. We only need to do a good job of 90% in each subject, and the overall results will be very good."
< br>"This is just a guarantee. What's more, we also know that in the future, we will have a full half a year longer than others to catch the remaining students in each subject. The next ten percent of the time - as long as we don't waste the existing advantages."
"Well. I feel more at ease now."
"There is nothing to worry about. Yes, your current preparation is enough to cope with the final exam. As the saying goes, the way of civility and martial arts is to relax one by one."
"But you have to do a lot more things than me. You have to write books and essays, and you also have to read out sentences for "Shuowen Jiezi". By the way, Zhou Zhi, I don't understand why you have to write "Shuowen Jiezi" Read it in a sentence? You even opened two books in a row."
"Hahaha...it's just familiar. Well, two books are not enough to know and master. I guess I need to open a few more... It seems that Yang He is back. Let's go back and cook."
"Zhou Zhi, I can't even cook, am I useless?" On the way down the mountain, Jiang Shuyi started to get confused again.
"I don't know how to clean up yet." Zhou Zhi didn't care: "It bothers me to wash socks. Am I useless?"
"I can do this. .”
"You are also very capable at doing fine and trivial work. Speaking of which, you are as good as my father in this regard."
"Uncle?"
"Yes, we do it Chinese language papers, many of which are wax paper carved by my dad, from beginning to end I am really meticulous about this kind of skill... Oh, I can only admire it."
"Is this difficult?"
"For people of your kind. It’s not difficult, for me, hehehe..."
"Zhou Zhi, you are very good."
"So Shu Yi, you are very good too."
"Well, then we are all very good."
"Hahahahaha..."
"What are you laughing at?"
"I'm happy, because you said it so well."
This dinner is simple. There is still a lot of tofu curd left at noon, so I will use the soup of the eel with green bamboo shoots to make a stewed tofu. A pot of vermicelli made of chicken soup, a piece of cabbage greens stir-fried with chili paste, and some leftovers are added to make a delicious meal.
The cabbage moss is freshly cut from the field, stir-fried over a high fire in a rural earthen stove, and served with rice soup. Zhou Zhi believes that this is the sweetest delicacy of this season. There is another dish that I will never forget - bream chili.
Bai Chili is a very famous dish in the Yangtze River Basin.
Dishes made with it as raw material can be found in many Sichuan, Hunan, Hubei, Guizhou, and Yunnan cuisines. In the past, almost every household could make it. Just like kimchi and sauerkraut, at least they had a jar. Always available for entertaining guests.
If any daughter in the old days did not know this skill, she would not be able to hold her head up when the matchmaker proposed marriage.
The production method is not too complicated. Chop fresh red peppers - large red peppers, pointed red peppers, Chaotian peppers, Guangjiao peppers, etc. into fine pieces, and then grind them into fine pieces. Mix the corn or sticky rice evenly, add salt, then put it into the jar and seal it tightly. After sealing the mouth of the jar, pour the jar into a salt water basin to allow it to ferment naturally.
Generally, it can be eaten in three to five days, but at this time it can only satisfy the craving, and the flavor has not yet developed. To eat really good bream and pepper, it takes at least thirty days before it is sour, fragrant, and delicious. Once you have it, you will never forget it. The moment you mention it, your cheeks will drool.
Because of the fermentation process, the characteristic of bream chili is that it has a sour and spicy flavor, which is very appetizing.
There are also many processing methods: you can stir-fry meat—twice-cooked pork, bacon, sausage, and fat sausage.
You can also scramble eggs, grill fish, steam meat, and braised meat.
Of course the most direct way is to fry the bream and pepper alone.
Heat the oil, scoop a large bowl of bream and chili pepper into it, stir-fry until the bream chili pepper is golden in color, sprinkle a handful of chopped green garlic sprouts, stir twice and take it out of the pan, it will be ready to eat. Three bowls of rice.
So the lie Jiang Shuyi told on behalf of Zhou Zhi is not completely a lie. Zhou Zhi will indeed bring back a jar of freshly harvested corn, sticky rice and fresh chili pepper tomorrow.
It was already past eight o'clock when the food was ready, and Old Yangtou and Yang and his eldest brother finally got up. They must have vomited before and were a little hungry now.
But I just sobered up and couldn’t eat anything. Just like Zhou Zhi, the main dish was rice soup with shaved rice and stir-fried cabbage.
It was a little late after dinner. Zhou Zhi and Jiang Shuyi burned their feet in a footbath for the first time. While Zhou Zhi's feet were being burned, he began to be dishonest and rubbed Jiang Shuyi's little feet. The grinding made Jiang Shu feel ashamed, his heart was beating wildly, and his body was weak, but he still He didn't dare to dodge and could only apologize: "Zhou Zhi... Zhou Zhi, you can't go too far..."
Only then did Zhou Zhi lift Jiang Shuyi's calf and put it on his own thigh, and slowly took a foot wipe to it. Jiang Shuyi wiped her feet dry, leaving no gaps between her fingers.
"Zhou...Zhi..." Jiang Shuyi was the most ticklish. Zhou Zhi made her so itchy that her eyes were about to drip with water: "Zhou Zhi, don't bully me..."
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Only then did Zhou Zhi put Jiang Shuyi's feet on the slippers: "Shu Yi, good night."
"Good night Zhou Zhi." Like a frightened deer, Jiang Shuyi hurried towards the wing where he slept. He walked forward without even daring to raise his head, and almost bumped into Yang He who came out holding a jar of bream and pepper.
There was no other words to say that night. Early the next morning, when the big red rooster, which had escaped the sword and blood, began to crow arrogantly, Zhou Zhi, Yang He and Jiang Shuyi got up. Zhou Zhi carried Yang He on his back. Yang He carried the new rice and bream pepper prepared for Zhou Zhi's family. Jiang Shuyi rushed to the dock with a flashlight, preparing to take the earliest ferry back to the county.
At the New Highway Pier in Jiachuan County, a tricycle drove over, and a middle-aged woman who still had charm got out. She was holding a schoolbag in her hand and looked at the ferry that had sailed to the center of the river. I couldn't help but sigh, and then turned my attention to the breakfast stall on the edge of the pier, wanting to go over and see what kinds of breakfast were on sale.
Then the middle-aged woman's face froze, because she saw a woman carrying a schoolbag beside the stall, who still had the same charm, and she saw herself almost at the same time.
The woman's face showed a mixture of a trace of embarrassment, a trace of uneasiness, and a trace of shame, but it also added a trace of pride and pride: "Uh, Yufen, long time no see."
(End of this chapter)