The card draw is not ruthless, and the gate of the house is unstable

Chapter 25

In the end, Xie Qingyu decided not to speak out, but said:
"Ms. An, you don't need to pound the wheat flour from now on. I asked some other people to specialize in making wheat flour. You can just cook and eat."

Mrs. An didn't ask why, as long as there were raw materials, it saved a process.

So she answered heartily: "Okay, this way we can relax a lot, hammering this wheat flour is not too hard."

"It's just the repeated movement of raising the hand. After a day, the arms are quite sore."

Xie Qingyu smiled, this ancient tool is too primitive and quite tiring.

Unlike the present world, everything is mechanized.

Even if you use a stone mill to grind wheat flour, it is semi-automatic.

But now that there is a stone mill, it will be much easier.

After a while, Chunxi Chunhua came in, and they started cooking dinner.

Because Mrs. An said that the two of them had already made those dishes before, Xie Qingyu asked Chunhua Chunxi to make potato chips, potato sticks and potato cakes.

Mrs. An and her were watching from the side.

After some operations, the two of them did not make a single mistake.

The taste of the food is also very pure. Compared with her cooking, which is limited to cooked food, her cooking skills are countless times better.

Today's focus is sweet and sour fish cubes and fish soup, as well as cabbage pork dumplings.

When Chunxi Chunhua was cooking, Mrs. An was on the sidelines finishing the fish and pork.

Half of it is used for deboning and cutting into pieces, and the other half is used for changing flower knives, both of which are marinated with ginger, garlic and white wine.

Because there was no starch, Xie Qingyu asked someone to hammer the potatoes into mud, stirred them with water, and filtered the sediment.

At this time, the water in the upper layer was poured out, but a lot of potato starch was collected.

Xie Qingyu asked Mrs. An to beat two eggs, then put the potato starch she just got into it, and stir it into egg paste.

Because the potato starch has moisture, the custard is too light, so Xie Qingyu asked to add a little wheat flour.

Then pour oil into the pan, when the oil temperature is [-]% hot, put in the fish pieces coated with egg batter, fry until golden and remove.

Use a bamboo drain to dry the oil before putting it into a plate.

Then I asked Mrs. An to scoop up the oil, leaving a little bit in the pot, and sautéed the onion, ginger, and garlic until fragrant.

Then add sugar, vinegar, salt, and water in turn, pour in wet potato starch, and stir clockwise with a spoon.

Then put the fried fish pieces into the pot, stir quickly, and put them on a plate.

Let Chunxi wash the pot, and Mrs. An took out the dough that had fermented early in the morning.

Originally, she wanted to make some steamed buns, but now it was convenient for Xie Qingyu to make dumplings.

"This dumpling is made in the same way as Xiaolongbao, except that the skin is rolled thinner."

Xie Qingyu watched Mrs. An's movements and reminded her from the side.

"Okay." Mrs. An replied, and began to roll out the dough.

At this time, Xie Qingyu put the seasoning in the pork and cabbage puree prepared earlier in the morning, and then stirred it evenly.

However, the seven-year-old's physical strength is really limited, and he can't turn around.

Xie Qingyu asked Chunhua to mix the minced meat well.

After the meat stuffing was done, Mrs. An also rolled out a lot of dough.

Xie Qingyu washed his hands, took one, and began to demonstrate how to wrap it.

There are many ways to make dumplings, but Xie Qingyu only knows the simplest one.

While demonstrating, Xie Qingyu said, "There are many ways to wrap this dumpling, but I only know one."

"Afterwards, you can think about how to wrap other shapes. Now let's learn this wrapping method first."

Seeing Xie Qingyu start teaching, Mrs. An stopped what she was doing, and followed Chunhua Chunxi to take a piece of dough.

"Just like Xiaolongbao, put the filling on it first, then fold it in half and pinch it."

"Then pinch the sides and crease in the middle."

"Okay, the dumplings are finished like this, isn't it very simple?"

Xie Qingyu took the wrapped dumplings and turned them around in front of the three of them, showing them off.

All three of them are good at cooking and skillful.

After Xie Qingyu wrapped it up, the three of them wrapped it up too, and the wrapping was even better than Xie Qingyu's.

Looking at the dumplings made by several people, Xie Qingyu sighed: "The dumplings you make are so beautiful, even better than the ones I taught."

Seeing what Xie Qingyu said, Aunt An smiled and said, "Miss, you are no better than us, we are used to doing this, it is natural to wrap it well."

"It's you, miss, who can research so many foods at such a young age, that's amazing!"

Chunhua and Chunxi continued to pack, while nodding repeatedly, echoing Mrs. An's words.

Xie Qingyu was a little embarrassed to be praised by several people like this.

She didn't invent this, it was all researched by the ancestors of later generations.

She is just getting out what she knows, at best a carrier.

However, Xie Qingyu couldn't say the specific facts clearly, so he smiled, "I know there is another method of wrapping."

"But I'm not very good at it. Just like this, pinch it on the left side and pinch it on the right side, and finally there will be a small point, which looks like a willow leaf."

Xie Qingyu took another piece of skin to demonstrate, and wrapped a willow leaf-shaped dumpling.

However, the finished product is a little unsightly.

"Oh, it's just wrapped like this anyway, it looks good, but I don't know how to do it, try it."

Aunt An and the others made willow leaf-shaped dumplings according to Xie Qingyu's instructions.

Although it is the first time to make dumplings, the dumplings are very good-looking.

Small and exquisite, three authentic willow leaf-shaped dumplings came out.

It's not like Xie Qingyu's, which is crooked and can't see the shape at all.

Seeing this stark contrast, Xie Qingyu shook his head.

Can't compare, can't compare!

Sighing, Xie Qingyu said: "There is a specialization in surgery, and I, as an amateur, really can't compare with your professionals."

"Anyway, the Baofa is like this, and there are many Baofa. If you have nothing to do, you can study it."

Mrs. An smiled and continued rolling out the dough.

Chunhua and Chunxi continued to pack while comforting Xie Qingyu:

"Miss, although you are no better than us in cooking, you know how to eat a lot."

"And the most important thing for you is to study, unlike us who get together in the kitchen every day."

"So, don't be depressed."

Yes, there are many capable people in this mansion.

She only needs to be responsible for speaking, and others are responsible for doing it.

If you don't say it, it's a pretty comfortable day.

The movements of the few people were very quick, and they wrapped the dumplings with three strokes.

Now there are only shredded pork with cabbage, fried pork with fungus, fish soup and egg custard.

"Ms. An, this fish soup is not fishy. In addition to using ginger to remove the fishy smell, frying the fish is also an essential step."

Xie Qingyu said while Mrs. An did it.

"After the pan is hot, pour in the oil, put in the marinated fish, fry until golden on both sides, put in boiling water, and then add some sliced ​​ginger."

"Make the soup milky white, and it's ready to serve." Seeing Mrs. An adding boiling water and adding sliced ​​ginger, Xie Qingyu continued:

"This water should be added at one time, and no water can be added in the middle, otherwise it will affect the taste of the soup."

"If you have to add it, add boiling water, so the impact will be less."

Mrs. An nodded, and then prepared to fry the remaining two dishes.

Xie Qingyu saw Mrs. An's intentions and hurriedly stopped her.

(End of this chapter)