Whose farming family has the male protagonist giving three piglets as a gift at the beginning?

This year's ice jelly fruit is more than twice as much as last year's. It is sold at the same time in the mountains and restaurants, with no limit on the quantity.

Su Ziling also learned how to make ice, mainly for chilling food. In the hot August, a bowl of brown sugar ice jelly can instantly cool people down for the whole summer.

With the good start last year, everyone started asking about this year’s ice jelly even before it was on the market.

On the first day of opening the restaurant, it was packed to the brim. Moreover, this year's ice jelly had more toppings than last year. In addition to small rice dumplings and fruits, there were also taro balls.

The cassava that Chen San brought back last year finally came in handy. I haven’t been willing to eat the cassava flour since it was made, just for today.

Thinking that it was time to start digging cassava again, Su Ziling asked Chen San to bring some back for her.

After finishing the work on the ice fruit, the picking of sour papayas was also put on the agenda. After picking them, some were sliced ​​and dried, and some were soaked.

When the weather started to get hot in May and June, she took out the pickled olives to sell. She sold the olives for several thousand yuan on and off for about two months. She didn't sell the pickled papayas until July.

The sour papaya that has been soaked for almost a year no longer has any sour taste. The raw sour papaya is 120% sour, while the soaked one is only 20% sour and 30% slightly sweet.

Cut the pickled papaya into strips and dip it in a little chili powder to relieve the heat.

As the papaya was finishing, the ice jelly came on.

This summer, Su Ji Restaurant has been really popular thanks to its mushroom hotpot and cooling snacks.

Every day when the store opens, there is a large group of people at the door, eating mushroom hotpot in the morning, cooling snacks at noon, and magical tofu in the afternoon. Other shops are deserted at noon, but Su Ji Restaurant’s business gets better during noon. It can’t be described as full anymore, because there are still some people who have lined up just to have a bite of ice jelly.

In August, not only papaya and ice jelly are ripe, but also many wild fruits are ripe. With last year's experience, when the time came this year, Su Ziling went directly into the mountains with a backpack.

He eats all the cardamom, star anise, and amomum villosum, and sells some of the rest, which also brings in a considerable income.

After picking spices, she picked fruits. In addition to wax gourd, wild grapes and wild kiwis, she also found some jujubes and golden berries this year, which are also called wild pomegranates.

After picking them, the wax gourd and wild kiwi fruit are added to ice jelly, and the others are used to make wine.

Especially the golden berries, which she had to go to a very far place to find, even out of Yongchang. There were quite a lot of golden berries there. She took people to pick them for a few days and made several large jars of wine, thinking that she would give them all to Shen Xingye to sell when the time comes.

It certainly cannot be sold at a good price in Yongchang County, but it is different in Beijing. With just a little packaging, its value goes up. In addition, golden cherry is a traditional Chinese medicine, and the wine made from it also has some health-preserving effects.

Just these benefits are enough to instantly kill off a large number of wines. In the capital city of Shangjing where every inch of land is valuable, there is no need to worry about not being able to sell at a good price.

Shen Xingye had ordered the wild wine very early on. It was only the beginning of spring, but this guy had mentioned it many times.

He offered a very high price for wild wine, which was also the most valuable, so she took the time to look for it. Fortunately, she traveled more areas this year and harvested more than last year, so she brewed more.

As she drank all these wines, soaked fruits and the like, the Su family's house seemed crowded.

Old Master Su discussed it with Su's father. They thought that Su Zimu would be grown up in two years, and Su Zizhong and his family would probably have children too, so they simply expanded the house by building a few more rooms nearby.

Su Ziling hasn't finished his work here yet, and the corn in the field is ripe.

The weather is changeable this year and they are afraid of rain, so Grandpa Su and his colleagues hired people to harvest corn.

Early in the morning, when it was just daybreak, there was movement in the yard of the old Su family.

When Su Ziling got up, his mother and the others had already washed up and were getting the backpack and sack.

By the way, the cow was also led out. In the past year, the calf has grown into a medium-sized cow. After several months of training, it can already carry 70 to 80 kilograms. It is estimated that by next year it will become a big cow, and it will have no problem carrying 170 to 200 kilograms.

Seeing that they were all ready, Su Ziling hurriedly put on his clothes, "Mother, you are here so early, why didn't you call me? Wait for me for a while, I'll wash my face."

The corn trees have been dried up these two days, so the hairs on the corn leaves are very itchy when they stick to your body. Su Ziling asked Su Grandma to make an apron and a hat. The apron can be worn, and the hat can have a brim and a mask sewn on it to protect the neck and face directly.

After listening to this, Grandma Su thought about it for a long time and made a few. You have to say, they were well protected.

Su's mother said to her while putting on her apron, "You have been running to the mountains every day for the past half month. You ran a long way yesterday, right? I think we have enough manpower at home, so you can just sleep a little longer and cook the meal later."

"The fruit you brought back yesterday hasn't been processed yet. It's just right for you to process it at home and cook the meal at the same time. We can come back to eat at noon."

"Noon?" Su Ziling muttered, "How can I last until noon if I do this kind of physical work? I'll steam some steamed buns, and you guys can eat a few bites when you bring the corn back. That way I can last until noon."

"Okay, it's up to you." After saying that, Su's mother and the others got dressed and prepared to leave.

As the autumn harvest was approaching these two days, Su Zizhong and his friends did not go to the valley to set up their stalls. They thought they could finish the work here first, which would only take three to five days and would not delay them much.

The whole family had left, leaving only Su Ziling and Su Grandma at home. She yawned, washed up, and started steaming steamed buns.

I also boiled a pot of eggs, fried some grandma's dish, added some diced bacon, and served it to everyone with steamed corn bread.

They set out at the beginning of Chen time (7:00) and returned with the first batch of corn at the beginning of Si time (9:00).

Old Man Su, Su's father, Su Zizhong and Twenty, each carried a load, and the cow and the bull each carried two backpacks.

Su's mother, An An, and Ji Yunchu and her daughter were responsible for continuing to pick corn in the field.

Their land has been rented to Su Ziling's family, so they have nothing to do when they are not setting up the stall, and Su Ziling now pays them monthly wages.

So they went along to pick corn. The corn leaves in the field were sticky and her son was still young and couldn't take the corn over, so she gave it to Grandma Su and asked her to help look after it.

As soon as he entered the yard, Grandpa Su started calling for help, "Old lady? Old lady? Quick, quick, quick, help hold the cow."

Upon hearing this, Grandma Su put down the work in her hands and trotted out of the house. Su Ziling also followed her out upon hearing the sound.

"Grandpa, you guys are back so early?"

After that, she handed the cow's rope to Grandma Su, "Grandma, you lead the cow. This bull is very stubborn."

Cows are more docile, but bulls can be stubborn sometimes. Once they get angry, no one can stop them and they have to be beaten with sticks.

Grandpa Su and the others put down their loads and came over to pick up the rack. Since they would have to carry more loads soon, they didn't need to remove the saddle, they just had to take down the rack.

After taking down the shelf, Grandpa Su finally had time to reply to her, "There are so many people here, and the corn cobs this year are big. The more you break them, the more you feel excited. Unlike previous years, they were all tiny pieces, the size of a chicken head. I even fell asleep while breaking them."

The old man wiped his sweat as he spoke. Although he was sweating profusely from tiredness, what was more eye-catching was the smile on his face.