Mr. Zheng glanced at his wife and explained in a dumbfounded way.

"It's lunch time now. No matter how busy you are, what else can you do without eating? That kid just doesn't want to drink."

"Ah, he doesn't drink."

"Well, yes, I forgot about it for a moment, but it doesn't matter if he doesn't drink. I just don't know if he can keep it all the time."

"Yeah, sometimes you can't help yourself."

Mr. Zheng picked up the cigarette and took a puff. His expression was complicated. He thought of himself again.

As the saying goes, it's true that when you leave, the tea cools down.

Since he retired, only three people from his original unit, Jia Yi, Zhou Hong, and Lao Fu, would come to see him from time to time.

You know, his home is not far from his work, and none of the people who used to be attentive to him are now invisible.

What made him feel even more uncomfortable was that when they met him in Pigeon Market or on the street, they actually pretended not to know him and didn't even say hello.

How can this not be embarrassing?

"Oh, fortunately, I had the foresight to bring Xiao Yi in. Otherwise, Pigeon Market might not be able to survive."

In the smoke, Mr. Zheng's expression was very complicated.

When Jia Yi returned to the house, Jia Zhang, Yi Zhonghai and his wife were clearing the snow in the yard with their four children.

However, Xiao Dang Huaihua is indeed working seriously, but Xiao Xin and Xiao Yuan are different. The two siblings are still young and uncertain, and they are just running around and having fun.

That cheerful look, not to mention how lively it is.

The two siblings are treated much better than the three Jia Yi brothers. They have been well-nourished since they were young, and their little faces are rosy, chubby, rosy and shiny, and their hands feel great.

Qin Huairu always said that Jia Yi was raising pigs. Of course Jia Yi would not admit it. Anyway, it would be better for the little baby to be fatter. It is very cute, and it is not like an adult ruining everything if he gets fat.

Under Jia Yi's training, the siblings are in good health and are not afraid of the cold at all.

"Grandma, it's Chinese New Year today, so don't sweep it. It's not necessary."

Jia Yi said, grabbing the two siblings who were running past.

The children were so energetic that they even had a slight sweat on their foreheads while running.

This is not okay. In this season, if you run and sweat, you will catch a cold no matter how healthy you are.

Everyone had no objections, put down what they were doing, and returned to the warm hall together.

"Xiao Danghuaihua, help them tidy up their clothes. If they wear too much, take off one piece."

The two sisters obeyed obediently. Qin Huairu had already given them to the sisters to take care of. Of course, that was said, but in fact, the two old ladies were the ones who had been taking care of them.

However, Qin Huairu wanted her five children to get along better, so she solemnly warned them.

"Brother, why are you back?"

While Xiao Dang was helping Xiao Yuan take off his clothes, he looked at Jia Yi curiously. He had said in the morning that he would not be back at noon.

"Well, I thought it would be better if I cooked it myself, so I came back to eat it."

Jia Yi dealt with it casually and ran to the backyard cellar.

He won't say that he doesn't want to drink outside. For him, smoking and drinking are not necessary.

It is enough for him to have a paradise. Spring water can completely replace the refreshing effect of cigarettes. Although he keeps a low profile now and adheres to the principle of silence is golden, he really doesn't have any big worries in life. Therefore, cigarettes and alcohol make people happy.

The effect of forgetting worries is really of little use to him.

But, that being said, it was impossible not to drink. He simply wanted to wait for the wine he brewed to be released.

After all, the products produced by Taoyuan must be high-quality.

Today is the day when Taoyuan brand, the first batch of rice wine is released. Well, you can register a brand in the future.

The materials used in this batch of rice wine, not only the glutinous rice and water are produced in Taoyuan, but even the koji is made from materials in Taoyuan.

In fact, traditional distiller’s yeast is medicinal yeast, and most of the raw materials for making it are Chinese herbal medicines.

The distiller's yeast made by Jia Yi was learned from the book given by his master. The book not only recorded medical skills, but also recorded what many seniors saw and heard while practicing medicine.

Moreover, as medicinal wine is an extremely important traditional Chinese medicine, the relevant methods for making medicinal wine are naturally recorded in extremely detailed and thoughtful ways.

Jia Yi compared the production and only failed twice before he found the trick and made a qualified distiller's yeast.

Speaking of which, there are many folk recipes for making distiller's yeast, and they vary from place to place.

The simplest ones can be made with just two or three materials, while the most common ones can be made with dozens or hundreds of materials. It's just that the recipes are mostly kept secret, so how could Jia Yi know about them.

The most important raw material for making distiller's yeast is Polygonum vulgaris, which is abundant in Taoyuan, but it has always been used for medicinal purposes.

As the most common plant in the field, Polygonum is a very harmful weed to growers. Once it grows with crops, it will take up most of the nutrients of the crops, and its growth rate is very fast.

Very quickly, it has a huge negative impact on the yields of most crops.

But, then again, Polygonum is an extremely common Chinese herbal medicine. Its effects cannot be underestimated. It can dispel wind and dampness, relieve pain and dissipate blood stasis, kill insects and relieve itching, detoxify and reduce swelling, and has a wide range of uses.

Jia Yi used more than a dozen ingredients to make the koji this time. In addition to the necessary spicy polygonum, there are also rice, verbena, orchid herbs, peach leaves, citrus leaves, mugwort, smilax, mulberry leaves, and bamboo leaves.

, lentil leaves, cinnamon leaves, licorice.

Okay, Jia Yi admits that these materials are a bit weird, but the formula is like this. If he hadn't worked hard to collect a large number of plants for Taoyuan in the past few years, these materials would really not be available in this winter.

If we were to be more serious, Jia Yi still used materials from the outside world, that is, aged old wine koji, which he got from his master. I heard that it was passed down from ancestors...

At that time, when he heard this, Jia Yi almost threw away the rice dumplings he was holding.

This must have been stored for how many years. Aren’t you afraid of spoiling your stomach with the wine brewed like this?

But if you think about it more carefully, every time you make new koji, you have to add a little old koji to speed up the process, so that means...

Therefore, there is nothing wrong with saying that it is ancestral koji.

Regardless of whether it is passed down from ancestors or not, the distiller's yeast that Jia Yi finally made has a refreshing aroma of vegetation. According to the introduction in the book, he was successful.

As for the process of making rice wine, it is very simple.

First soak the glutinous rice in water for about six hours, and then steam it for about fifteen minutes. At this time, the glutinous rice is almost ready to use.

Turn off the heat and let it cool naturally. Jia Yi was inexperienced the first time and was impatient. He went to the next step without waiting for it to cool down completely. As a result, the rice wine that came out actually had a sour taste, which was not delicious at all.

In the last step, add distiller's yeast and an appropriate amount of cold boiled water. Use a spoon to lightly compact the glutinous rice to make a small dimple in the middle. It turns out that this is how the dimples come from. Jia Yi suddenly realized...

Then no one can decide, everything is left to time, so time is the most powerful cook.

The current Taoyuan Wine Cellar is filled with thirty large wine tanks. When you open the outermost tank, you will see that it is watery and the wine has already come out of the wine cellar.

There is a sweet fragrance in the air, and a faint smell of wine.

I scooped a little and tasted it. It was sweet, the wine taste was indifferent, and it was delicious.

"Yes, if it works, you will be the one to drink at this year's New Year's Eve dinner."

After leaving Taoyuan, I put the five jars of rice wine I collected in the cellar.

There is more than one kind of rice wine in the cellar, twenty tanks of which are grain wine, which is the raw material he brews to make medicinal wine.

Eight tanks are rice wine, which he brewed for his own consumption, and the other two tanks are actually experiments he did. He wanted to make fruit wine, but unfortunately he didn't have the recipe, so he had to figure it out on his own.
Chapter completed!