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Chapter 213: Joy
Chapter 213: Joy
As expected, when Deng Shirong offered to raise the purchase price by a cent, Li Changzhang, the farm director, smiled and said, "Comrade Deng, you’re indeed a straightforward man. We’ll sell this year’s longan to you."
Deng Shirong wasn’t surprised. In business, it’s normal to sell to the highest bidder.
Next, they began to draft the longan purchase contract.
In the future, longan would generally be more expensive than lychee, but in this era, longan was much cheaper. In the county market, fresh lychee could fetch around 80 to 90 cents per pound, while fresh longan only sold for about 40 to 50 cents per pound, nearly half the price.
Currently, the supply cooperative offered a purchase price of 0.28 yuan per pound, and Deng Shirong was willing to pay 0.29 yuan.
After signing the contract, Deng Shirong prepaid a substantial deposit of 2,000 yuan.
This was a big deal involving tens of thousands of yuan. If Deng Shirong failed to fulfill the contract, the farm would have no backup plan with the supply cooperative, and those tens of tons of longan might rot on the trees, for which Li Changzhang would be held responsible.
To avoid such an unpleasant situation, a significant deposit was necessary.
After finalizing the contract and discussing some details, Deng Shirong left with a contented heart.
The longan from Bai Ping Farm were of the highest quality Shi Xia variety. These Shi Xia longan were thick-fleshed with small seeds, dry and sweet, with the edible part making up 72% of the fruit. Known as the "King of Longan," they would undoubtedly fetch a high price in the capital.
...
In the third and fourth months of the lunar calendar, it was the best time to pickle cucumber peel.
At this time, Deng Shirong was at home, pickling cucumber peel with his daughter and daughter-in-law.
Bobei cucumber peel is known for its crisp and tender texture, refreshing and appetizing taste, and its ability to leave a lasting impression. It’s a staple in every rural household, often served with congee in the summer, and it’s not an exaggeration to say that one could eat until their stomachs are full.
Cucumber peel, as the name suggests, is made by pickling cucumbers.
Many people mistake the green cucumbers sold in the market for regular cucumbers, but they are actually different varieties.
Here’s what a regular cucumber looks like:
In Bobei, there are two methods to pickle cucumber peel:
1. Simple Method: Wash the cucumbers with clear water, cut them in half, and sun-dry them until they become soft. Place them in a bucket and salt them with a ratio of 2 kilograms of salt for every 50 kilograms of cucumbers. Press them down with a large stone overnight, then spread them out on the rooftop or ground to dry for half a day. This is the simplest method.
2. Complex Method: Blanch the whole cucumbers in boiling water, then pierce them with bamboo skewers and place them in a jar with salt for initial pickling.
After the initial pickling, remove the cucumbers, place them in bags, and press them with a large stone to squeeze out the water. Then, return them to the jar for a second round of pickling, transforming them into cucumber peel.
After the second pickling, they are dried to further enhance their texture.
Deng Shirong, along with his daughter and daughter-in-law, was using the second method.
It was more labor-intensive, but the resulting cucumber peel was much crispier and more delicious, making it a favorite that could be eaten endlessly.
Of course, some people dry the cucumber peel completely, turning it into a tough, chewy version, as shown in the image below:
This type of cucumber peel is highly preserved and can last for over a year without refrigeration. It can also be used to stew pork, adding a unique flavor, and is a common dish in the Shan Kou area.
As Deng Shirong placed a stone over the dried cucumber peel, Zhang Xiuping asked, "Dad, do you think we should serve cucumber peel at our restaurant when it opens?"
Deng Shirong thought for a moment and replied, "We should. Most people in Bobai love cucumber peel. When stir-fried with chili, it’s perfect for accompanying congee and also goes well with rice. It can even be used as a side dish for drinking."
Zhang Xiuping sighed regretfully, "It’s a shame that fresh cucumber peel can’t be stored for long. Otherwise, we could buy some from the villagers. That way, it would help increase their income and also reduce our costs. Wouldn’t that be great?"
Deng Shirong smiled, "That’s a good idea. We can discuss it once the restaurant opens. Not just cucumber peel, but other items like peanuts, soybeans, pickled vegetables, green beans, bean sprouts, potatoes, and fried tofu—anything that’s significantly cheaper in the village compared to the county market—can be sourced locally.
We can also talk to the driver, Sha Poche, about a long-term partnership. He can help transport the goods we need every month for a fixed fee. It should work out fine.
Of course, it’s only worth it if the quantity is large and the price difference is significant. Otherwise, it wouldn’t be practical."
Zhang Xiuping nodded in agreement, "I’ll do some research and check the price differences between the two places."
...
Before they knew it, April had passed.
The summer solstice, which falls on the second day of the fifth lunar month, arrived. In the future, this day would become the famous Lychee and Dog Meat Festival in Yulin, a festival loved by many food enthusiasts and criticized by others. However, it hadn’t gained popularity yet.
The summer solstice also marked the beginning of the lychee season in most parts of Guangxi, including the Guiwei lychees grown by Deng Shirong and Deng Changfu.
Deng Shirong, along with his children and their spouses, made their way to the lychee grove to taste the first Guiwei lychees to be grown in Bobai.
Deng Yunzhen picked a lychee and popped it into her mouth. As she savored it, she exclaimed, "Wow, this Guiwei lychee is so sweet, and the seed is so small! It’s much better than the ones from the wild trees."
Zhang Xiuping, who was also tasting the lychee, nodded in agreement, "Yes, the flesh is sweet, crisp, and refreshing. It’s delicious!"
Deng Yuntao, munching on a lychee, marveled, "I never expected the fruit of the Guiwei lychee to be so small yet so delicious. Dad, you made the right choice planting this variety."
Deng Shirong carefully tasted the lychee and found that it matched his memory of the Guiwei variety. He nodded to himself, realizing that the soil in Bobai County was indeed suitable for growing lychees, and there was no issue of the quality degrading due to the environment.
He smiled and said, "This is the first harvest, so the flavor isn’t at its best. After a few more years, the taste will improve even more."
Whether it’s lychees or longans, the fruit from the same tree can vary in flavor from year to year. This is because fruit trees have their peak and decline periods. The fruit produced during the peak period is the best in taste.
Once the tree enters its decline period, the quality of the fruit gradually decreases, eventually becoming tasteless and a waste.
(End of Chapter)
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