Nowadays, the space was mainly stacked with fresh food, and there were neatly piled up around ten slabs of Blood Tofu—a must-add ingredient for stewing dishes in the winter, so it couldn't go to waste.
This year's harvest was exceedingly abundant: buckwheat, soybeans, millet, sweet potatoes, potatoes, cabbages, radishes, lotus roots, and such vegetables flourished under their diligent fertilization, plentiful rainwater, and ample sunlight. You might say their bowls were brimming over.
Among these, what excited her most were the soybeans because she could finally make tofu.
With the soybeans saved from the past two years as a foundation, this year they harvested roughly a thousand jin of soybeans. Not to mention making tofu, even growing bean sprouts and making tofu skin was no problem, and there was soy milk and tofu pudding to further enrich their side dish options, effectively adding many more choices.
