In the morning, the patriotic uncle reconciled the dough, two large pots of yeast and three pots of noodles, and put them next to the radiator, and the temperature was high.

Yoyo didn't go out with the children, she stayed to help her uncle and grandmother work, and the filling of the vegetable bun had to be fried before it could be used.

You burn the pot, her uncle and grandmother are in charge, her old man holds a rice spoon in one hand and a spatula in the other, and her hands are linked.

At least a pound of oil is poured into the pot, after the oil is heated, first pour the chopped green onion and minced ginger into it, the fragrance of green onion and ginger is burst out, and then put the chopped cooked pork into it, stir-fry evenly, and after putting in the soy sauce, the diced meat becomes a bright sauce red.

Put diced white radish, diced tofu and vermicelli into it, add salty salt and five-spice powder, mix vigorously, mix all kinds of materials evenly, evaporate the excess water, and the filling is fried, even if it is successful.

After a while, my aunt and uncle were sweating on their heads. Yoyo hurriedly washed his hands and took over the tools in his uncle's hand.

"Auntie, let me try. ”

"You can be careful, don't be next to the edge of the pot, don't burn it in the New Year. ”

After her old man's instructions, she sweated a handful of sweat, and took off her outer clothes, leaving only an autumn coat.

Youyou watched my uncle and grandmother do it very smoothly, and I knew that I was tired when I took it, and most of the filling of the pot had to be copied up next to the bottom of the pot, so that I couldn't copy it.

In just a few minutes, Yoyo's head was sweating, and her aunt replaced her.

Yoyo also took off his outer coat, leaving only the autumn coat inside. The two of them changed shifts and fried three pots in a row, and it took more than an hour to finish the filling.

The fried vegetable filling was filled everywhere, and a large piece was placed in the basin and bucket.

Without waiting for Yoyo to go out and call people, several children came back, and Zhiru said when he entered the door: "The water in the pond pit has not been pumped yet, and it is not fun at all." ”

It's not interesting outside, but the noodles at home are ready, and the steamed vegetable buns begin. A few small ones were eager to try, washed their hands and set up the venue, still on the large coffee table in the living room.

Di Di and Zhi Gao were in charge of kneading the dough, they brought the basin to the cutting board, one of them grabbed a piece of noodles, and pulled it out, the dough in his hand was dragged up a foot high, and the bottom was still stuck with the basin.

After a little relaxation, the dough returned to the basin, repeated several times, and the two of them were so anxious that they called for help: "Grandma, come over and take a look, the noodles can't be pulled out." ”

Yesterday's sticky noodles were steamed and very sticky, but the raw noodles were quite scattered, and they came out as soon as they were caught. Today's dough is white, elastic and tendonous, and the two of them are dumbfounded.

When my aunt came over to take a look, she smiled. The old man put the basin up and put it on the side of the board, holding the edge of the basin with one hand and pulling the noodles out with the other, and pulled the noodles out in a few clicks.

The noodles that stick to the bottom of the basin are sprinkled with flour and rubbed along the basin noodles, and soon all the noodles are poured out, and the inside of the basin is clean.

More than 30 catties of large noodles were poured on the board. My aunt and uncle used a kitchen knife to cut it into small pieces, grabbed a piece by one person, kneaded it a few times, put it back into the basin, and then took it out much easier.

It seems that life is full of learning.

The agent for making vegetable buns is still made by her uncle and grandmother, she pulled two kinds of agents this time, some big and some small, the small one was prepared for Zhixin and Zhiping, their hands were small, and they couldn't hold the big bun skin.

Cabbage buns have to be rolled first, which is also a skill. The rolled dough is more suitable if it is thin on the outside and thick in the center. Holding the dough with your left hand, putting the fried stuffing into it, and with your right hand, you can fold the sides of the dough into a fold and close it in the middle, and wrap the stuffing tightly, and you will be considered successful.

My aunt made a demonstration and went to roll the skin. The children worked together, Yoyo was not good at making sticky bean buns yesterday, but he was handy at making buns.

Mainly in the later generations, I like to eat steamed buns by myself, so I have participated in pastry training classes, and my skills are quite skilled.

Yoyo will make a lot of steamed bun filling, but I really haven't made such a large amount of stuffing as today. When making your own steamed buns, you can adjust a large bowl of stuffing at most and make a dozen or so small buns, just to eat them fresh.

The portion is small, and I can control the taste, and today's stuffing and seasoning are all grasped by my aunt and uncle, and you really can't do it.

A few small cabbage buns are really not good, not to mention good-looking, even the stuffing inside is not tightly wrapped, and the bun skin can't be pinched at all.

I thought that when I first passed through, the girl in the village had a "begging festival" on the seventh day of July, and made all kinds of flower buns, with a variety of patterns and vivid images. Looking at the clumsy movements of a few children, it seems that the "Begging Festival" still has a certain reason, and it can be regarded as an alternative pastry training class.

Youyou put the vegetable buns she made with her uncle and grandmother, which are better than those made by her uncle and grandmother, and this time the children didn't laugh at her, they all held the bun skin in their hands, and begged Youyou; ”

Youyou was patient and taught them step by step, although the pleats were of different sizes, they could finally pinch the skin tightly and not show the filling.

Zhiru looked at the dozen crooked vegetable buns she had wrapped, and said dejectedly: "Sister, why do I feel more and more ugly." ”

Zhibin stabilized her: "I think it's much better than the bean buns made by our sister yesterday, your vegetable bun is not rotten." ”

Her aunt said to her, "You are four years younger than Yoyo, and it will look good if you do it a few more times." ”

Zhixin and Zhiping are skillful, and the pocket vegetable buns are decent, and the two of them grinned happily and put their own work together.

There are many people who are fast, and in a while, dozens of them are packed. My aunt put the wrapped buns together, covered them with a large rag, and put them aside to wake up.

She cleaned both cauldrons, added water to the pots, filled the stove with wood, and lit a fire to let it burn itself.

In ten minutes, the water in the pot sounded, the vegetable bun woke up, and the skin on the outside bulged.

Uncle and Auntie and Youyou took the awakened vegetable bun and put it in the pot, Youyou looked at the big vegetable bun in the bowl, thinking that the bun made by herself in the future life is not much bigger than table tennis, and you can eat one in two bites.

The buns are steamed, this time I changed the skin and rolled it out, and after practicing a few, I found the feeling, and the speed is getting faster and faster. When several children saw it, they were all excited, and they took turns to learn to roll their skins.

Rolling skin is not easy to learn, but it can be reworked, and it is not good to roll it into a ball again, and then roll it again. Although the speed is slower, it can't stand the crowd, and after a while, several stacks of bun skins are piled up.

After rolling out the skin, the bun is much better than the one just now, and the speed is faster.

Yoyo began to make requests: "Put more stuffing in it, the thin skin and big stuffing are delicious." Don't panic, slow work makes a skillful craftsman, and practice makes perfect. ”

Zhixin said: "Sister Youyou, I understand what you said, this is what my grandmother said when she taught Zhili to walk, you can learn to run before you learn to walk." But Zhili was disobedient, and she wanted to run when she couldn't walk steadily, but she didn't fall on her heels. ”