Her Cultivation Diary-Chapter 1915 - 1706: Picking Water Caltrops! (3)

Just now, no one was making a move, but now they’re moving too fast.

They scoop up a handful, swiftly yank off the water caltrops, toss them back, scoop again, yank again... it’s not even a game; they’re purely here to pick caltrops like workers.

Lun Chuan had to repeatedly remind them to keep an eye on their kids, but what he got from the parents was indifference:

"It’s just the shallow water; as long as they don’t lie down, what could go wrong? They all have swim rings and life jackets on."

The water is so muddled, you can’t see a thing, and who knows what messy little mud monkeys they’ll turn into when it’s time to go home.

So everyone discussed: "Before we leave, let’s scoop them onto the boat and dunk them in the deeper water, or else how are we going to wash them at home?"

Yes, yes, yes!

All the parents agreed with this idea.

Song Tan was speechless at the scene.

She remembered when Yun Feng’s mother-in-law brought Yun Danqing, how she worried if the girl would catch a cold if she ran around, so she brought a small towel to constantly wipe her back and chest.

Now, after staying for a few days, it seems fine for the kids to soak in muddy water.

You can only say, different places, different customs, right?

Seeing these men picking water caltrops so quickly, and not knowing when they’d ever finish eating them all, since the tender ones couldn’t be stored, Song Tan reminded:

"Have you seen the thin stems under the water caltrop leaves? You can break those off and stir-fry them; it’s similar to eating sweet potato stems."

Hearing this, Qiaoqiao turned to look at Song Tan.

Song Tan, feeling guilty, turned her head away.

Then you heard the honest brother emphasize again: "It’s not as tasty as sweet potato stems!"

Nonsense!

The crowd didn’t believe it; the sweet potato stems in his house, stir-fried with chili, were so appetizing! Just that one dish could make everyone wolf down two or three bowls of rice.

If there weren’t so many choices, the whole table would fight over it.

These water caltrop stems looked plump and strong too; they grew similarly—though a bit shorter, but they’re still stems.

How could they not taste good?

Even if they’re not as tasty as sweet potato stems, just a little bit less, they’re still particularly delicious!

Everyone got excited in an instant: "Do these need to be picked for tenderness?"

Qiaoqiao: ...

He sighed, not understanding why the adults didn’t take his words seriously.

Picking water caltrop stems is troublesome, and cleaning them requires peeling off the old skin outside, which is also a hassle. When stir-fried, the texture is indeed less tasty compared to sweet potato stems.

The key is, with so much delicious food at home, why insist on eating it?

But he still dutifully said: "If it takes a lot of effort when you break it, it’s a bit old, so you can ignore it."

He Kuang hesitated while looking at the oil-green leaves in his palm: "What about these leaves? Just throw them in the river? Won’t it cause pollution?"

It’s not about polluting the water source, but he’s raising fish at home; if there are microorganisms rotting in the tank, the fish tend to get sick.

The fish at Song Tan’s home are so delicious, they must be well cared for, so asking won’t hurt.

"No, it won’t!" Qiaoqiao said earnestly:

"My mom said, ’let the original broth convert the original food’. Also, if you throw the leaves into the river, fish will eat them, geese will eat them, ducks will eat them. If none of them eat and they rot, they turn into the soil underneath, nourishing more fish and shrimp..."

What a saying, ’let the original broth convert the original food’!

The cultured people, who write and publish books, were shocked.

But then everyone got excited: if you put it that way, they won’t feel guilty about picking them at all!

...

This side was filled with the joyful laughters of picking water caltrops:

"Look at this big water caltrop! So big!"

"Big ones aren’t necessarily tasty. When I buy fruit and pick the especially big ones, they often have a spongy center."

"I’ve got a four-pointed little water caltrop; it’s so green and tender!"

On the other side—

"This stem is so plump. Look, I’ve picked a handful. Can the few of us stir-fry a big plate with what we picked tonight?"

"If we can, let’s skip the chicken, duck, and fish, and just simply stir-fry a couple of dishes."

We’ve been eating so well every day that it’s getting a bit embarrassing.

Lun Chuan didn’t mind, thinking that when hosting friends, one must be attentive, especially since when he visits friends, they also put in a lot of effort.

"But if you want to lighten Master Chai’s workload, I wouldn’t mind."

"Lighten it a bit, lighten it a bit."

Not to mention, Lun Chuan and Song Tan aren’t even married yet, and it’s been nothing but chicken, duck, and lamb every day; it’s really quite embarrassing.

When they came, they felt their sincerity was conveyed and the gifts were prepared. But after staying for a couple of days, they realized it was never enough to match the hosts’ hospitality.

Not to mention, was that little stuff even enough for a meal?

Looking at Lun Chuan with a sour face: how did this guy get all the good stuff in the world?

Sour, so sour. If you stir-fried those sweet potato stems with pickled peppers, they’d probably taste sour too.