How to make kiln sweet potatoes? How to make sweet potato cellars in rural areas

In advance, the killer and Diao Min went to the market to buy two chickens, snails, and shrimp, and they also went to the supermarket to buy tin foil, bowls, chopsticks and other materials. <>

We also bought it.

4. 5. Zha Li Spring Beer. When they came back from the market, they brought the ingredients to my house, where they rewashed the snails and shrimp, and then re-processed the slaughtered chickens, and poured the prepared sauce into the chicken's belly, the sauce was mainly garlic and soy sauce, and then smeared some fine salt and soy sauce on the chicken's body, so that it could be wrapped in tin foil and wrapped in tin foil.

3rd and 4th floors. We took care of the materials and gathered downstairs at my house to wait for Brother Gun to drive over and pick us up.

Brother Gun came soon, and he also brought his son Little Policeman, who was very cute and excited. We drove to our destination at half past six, next to the railway, opposite the brightly lit Zhongheng Petrochemical Plant, it was already dark, and it was black at 6:40 in the autumn evening. We took the prepared materials out of the car, we put the materials in place and then went to work, and the noble brother who arrived later also hurriedly brought a few strings of oysters from his own oyster row, and the sweet potatoes were specially brought by Brother Gun back to his hometown today.

Now that the field-style sweet potatoes no longer exist, the sweet potatoes sold by roadside vendors are still the same principle, and it is estimated that they can awaken the stories of many people's childhood.

From this personal experience, we have learned a lot of things, from convening activities, preparing materials, site selection, kiln, and finally sharing food. Whether the mud kiln is tired or not directly determines the success or failure of the food. It should be noted that flat dry mud blocks should be used when building kilns, and try to avoid using smoother mud blocks.

In addition, the kiln door should be facing the wind direction, which is conducive to the burning of firewood, and secondly, the smoke will not directly smoke the eyes when the kiln is burned. In addition, the time and degree of firing of the kiln should be well controlled, and the mud kiln will collapse if it is too much. Here's a simple way to measure it::

Place a match on top of the hot mud and if the match spontaneously combusts, the kiln can be stopped. Finally, be careful when digging out foods such as sweet potatoes and chickens in the kiln to avoid damaging the simmered food.

What we need is to use the red peat to simmer the sweet potatoes and chicken, and the food cooked in the mud kiln has the fragrance of the earth, and seals the most primitive taste of the food, which is incomparable to other kitchen utensils, which is also the place where this "soil pit artifact" is God. Of course, this is our first time to eat in the field, and some things and materials are not very well prepared, but we have also learned experience, and if there is a next time, it will definitely be more delicious, fun and fun.

Dig a cellar outdoors, 2 meters deep and 2 meters wide, and the length depends on the storage capacity. On the roof of the kiln, 1 wooden pillar is placed horizontally every 80 cm, and 20 cm thick corn stalks, straw or wheat straw are spread. Covering about rice meters of soil, and then spreading 50 cm to 100 cm of corn stalks, straw or wheat straw on the soil, can play a better role in heat preservation.

Leave the exit to the south.

Well cellar storage method: this method can be used in cold areas in the north. The location of the cellar is selected in a place with higher ground and mainly red loam.

Dig the well cellar 3-4 meters deep, the diameter of the upper wellhead is about meters, the diameter of the lower mouth is meters, dig the storage hole on both sides of the bottom of the well, the height of the storage hole is not less than meters, the length and width are not less than meters, such a cellar can store about 8,000 pounds of fresh sweet potatoes. The bottom of the well cellar needs to be padded with a layer of yellow sand.

Note: Keep the temperature below 15 and above 10; Don't be blown by the wind, usually do a good job of shielding.

I saw it in the north, and it was to dig a deep pit.

1. The cellar for sweet potato storage is generally dug according to the following requirements: dig a cellar with a diameter of about meters, a depth of about 3 4 meters, sprinkle some lime powder into it, and wait for the wheel god to stay for a day, clean it up with a broom, so that the cellar can be put into the sweet potato for Tong storage.

2. The cellar mouth cannot be fully covered, you need to find some cardboard, snakeskin bag bags or large plastic bags and other pads, and then close the lid. Such a cellar in which sweet potatoes are stored can be stored for three to four months.

3. The purpose of digging a cellar is mainly to isolate it from the air, reduce the oxidation of sweet potatoes, and increase carbon dioxide to protect sweet potatoes. Therefore, using cardboard and plastic bags as the base can effectively isolate the air outside the cellar. As long as it can be guaranteed to be basically isolated from the air at a loss, and a certain humidity can be guaranteed, sweet potatoes can be stored for a long time.

This was originally a large construction site during the day, digging mountains and filling soil, very flat, the time and place are favorable, there is a lot of fresh soil here, a very suitable site. We took local materials to find mud blocks, we began to use dry mud blocks to build mud kilns, the first kiln is mainly the coach in the hands, but unfortunately after the kiln is finished, he was called home by his wife, did not enjoy the wonderful with us. We built two kilns together, one for chicken and one for sweet potatoes and sea duck eggs.

The kiln of the second kiln sweet potato is mainly done by Brother Gun, and we are only responsible for picking up mud blocks, and Brother Gun's son is also a helper, very happy, and he is so busy that his face is sweating. <>

We fill the kiln with firewood picked up from the construction site, then light the fire, burn it with a large fire, burn it until the surrounding clods of soil are red, that is, turn off the fire, knock a hole on the top of the mud pile, pour a large pile of sweet potatoes and wrapped duck eggs into it, and then push the kiln down, and break the mud blocks with stones, cover the sweet potatoes and duck eggs, and cover it with a small layer of soil to avoid heat dissipation, otherwise the food will not be cooked. The fire is all done by the killer tonight.

He was very active, and the others gathered the extra firewood when they were idle, and burned it into a bonfire, and the fire was very subsident, and we gathered around to talk and laugh, and waited to eat. In the process of our busyness, some friends came one after another, and we also brought two little sister papers.

There were twelve of us together, more men than women, and the two sisters were treated very well when they shared the food. When the fire burned the mud of the first kiln to red, we stuffed the bandaged chicken into the mud kiln with a smile, and then hit the mud kiln with a wooden stick, the mud kiln collapsed, and the wooden stick in our hands did not stop, and kept beating until the peat completely covered the chicken and beat it firmly. <>

In this waiting process, the sweet potatoes are simmered using the heat of the mud blocks, which takes about half an hour, and we first open the sweet potatoes in the kiln. The skin of the sweet potato is roasted to a black, charred charcoal, and when you peel it off, the meat inside is fragrant and soft, making people salivate. Everyone grabbed the hot sweet potato, changed their left hand to their right hand, kept rotating, and hurriedly peeled off the burnt skin without waiting for it to cool down, and then devoured it.

After another twenty or thirty minutes, dozens of meters away from the kiln, you can smell a sweet chicken fragrance diffusing from the kiln, making people salivate. After a few minutes, someone said that Pei Han could start eating. They used branches to pick up the clods of earth on them, and the tin foil was revealed.

Everyone has eaten sweet potatoes first, and we carefully pick out the fragrant chicken with a stick, put it on a prepared wooden board, and then slowly tear the tin foil, Lajing only saw that the simmered chicken is yellow and fragrant, and the meat aroma is mixed with the fragrance of the earth, the taste is incomparably delicious, and the cheeks and teeth are fragrant. Everyone is fighting for me, some people are drinking beer, some people are drinking drinks, eating very happily, of course, we big men do not forget to take care of the two little sisters, their faces are filled with great happiness and contentment.

First of all, find many small, medium, and large dry clods that are evenly distributed, preferably in sweet potato fields, where sweet potatoes can be found; After finding enough dry soil and fuel, choose a suitable place, dig a small pit, and build a kiln foundation around the small pit; To build the kiln foundation, a large piece of soil should be used, so that the kiln is strong, and the kiln foundation should be made a door, which is specially used to make a fire; There is a principle to make a sweet potato kiln: the higher you go, the smaller the clods. This can help the sweet potato kiln to ventilate, make the fire burn more vigorously, and burn the red dry clods.

How can you tell if the clods are sufficiently heated and can be put in sweet potatoes? Identification method: Looking through the cracks of the kiln, the proportion of the part of the clod that is burned red is 3 4 is enough.

After the clods are red, there are more carbon slag and fire ash in the kiln, which will lead to uneven temperature, and it is necessary to make the 1 3 hot clods on the top of the kiln as the bottom. Be careful when opening the kiln to take the red-hot soil block on the top to prevent the kiln from collapsing and scalding yourself, and then carefully throw the sweet potato into the sweet potato kiln through the gap at the top (throw the sweet potato as evenly and neatly as possible, first throw the big sweet potato and then the small sweet potato, because the bottom temperature is higher and it is not easy to dissipate heat, so as to ensure that the sweet potato is ripe at the same time), and then push the clod of soil to the middle, let the very hot clod bury the sweet potato, and use a hard object to crush the clod (it is best to use a longer and handy hard object, away from the distance and then smash, Prevent the high-temperature clods from splashing to themselves) In this way, let the sweet potatoes simmer in it for half an hour, dig vents on both sides of the kiln from 20-30 cm away from the kiln to the kiln 10 cm lower, so as to better evaporate the water of the sweet potatoes and bake them more dry and fragrant, and in about an hour, the fragrant sweet potatoes will be made!