Soon it was the second day of the first month, the second day of the first month had the custom of not killing dogs, and the second day of the first month needed to sacrifice to the God of Wealth. Every family in the village needs to sacrifice to the God of Wealth on Chinese New Year's Eve, that is, to burn the printed matter they bought, and eat wontons at noon on this day, commonly known as "Yuanbao soup", and the sacrifice is made with fish and mutton.

Because the family did not celebrate the New Year with the backyard this year, so my father made a separate altar, the family can't afford to buy fish and mutton now, my father used pork leg meat and my mother's steamed white steamed buns with a smile for sacrifice, the sacrifice after the sacrifice is edible, and it is said that eating it is good for the body, and the sacrifice is good things, and the people in the village are keeping it and eating it together as a family, and it will not be thrown away.

The second day of the first month is still the traditional aunt's day, the aunts have to go to the father-in-law's house, the mother-in-law pays New Year's greetings, the aunt and the daughter must return to their home before dinner, because the grandmother's house is far away, so the father and the mother discussed, and they are not ready to go back, and wait until the fifteenth day of the first month to go back together, at that time there is no work at home, the mother can go to the grandmother's house to stay for a few more days, the father will stay there directly to work, our family also went to the village to call the old uncle and grandmother to pay New Year's greetings.

After the second sacrifice of the first year, the mother took the sacrifice back at night, and called Grandma Zhang to come over to eat together, when Grandma Zhang and Wang He came, Wang He also brought two plates in his hand, which seemed to be a tribute, since the mother recognized the godmother, the relationship between Grandma Zhang and our family has become closer and closer, and the two families often eat together, and the mother and Grandma Zhang are becoming more and more like mother and daughter, Grandma Zhang is also very close to the mother because she has no children in her life.

The third day of the first month does not kill pigs, the third day of the first month to burn the door god paper, the couplet of the New Year's festival is burned together, in order to show that the year has passed, and to start making a living, there is a proverb "burn the door god paper, personal physiology", and because the first and second days of the first month are not allowed to pour water and garbage outside, the third day of the first month burns the door god paper on it, the third day of the first month is also the birthday of the millet, this day to pray for the New Year can not eat rice, every morning to start eating noodles, and because there is no time to do it years ago, my mother and Grandma Zhang have to make the sticky bean buns eaten in the first month today.

There are two kinds of noodles of white flour and cornmeal, because white flour is too expensive now, so there are few white flour noodles, and there are many cornmeals, my mother began to prepare in the morning, add some salt to the flour and stir evenly, add a little baking powder, now there is no yeast, dig a pit in the middle of the flour, pour in an appropriate amount of warm water, start stirring the flour and water, stir the chopsticks into a slightly scattered flocculent, and keep kneading at the same time, the dough must be hard, as the saying goes, soft dumplings hard noodle soup, to make the dough harder.

Then change hands to knead a rough dough, take out the dough from the basin, knead it slowly with a little force, it will be rough at first, as long as you keep kneading it, pour flour into the small basin of the dough, when the dough is reconciled, the edge of the basin is almost smooth, because the water content of making noodles is less than that of buns or steamed buns

So it will be more difficult to knead, then cover the dough with a damp cloth, let it rise for a while, and after about 20 minutes, start kneading the dough, and the dough taken out will be kneaded well.

Roll out the dough into a circle with a rolling pin, smear some dry starch on both sides of the dough circle, and then it will not stick together when rolling the dough for a while, wrap the dough round layer by layer on the rolling pin, keep rolling the rolling pin, under the rolling again and again, the dough circle is getting bigger and bigger, and it is getting thinner and thinner, there are uneven thicknesses, and then use the rolling pin to add processing, roll up the dough cake with the rolling pin, pull out the rolling pin, fold the dough sheet one front and one backward, cut the dough sheet into about one centimeter width with a knife, shake it and spread it, and the noodles are ready.

The white noodles are done, and the noodles of cornmeal are started, about less than half a catty of noodles, add some salt and water to reconcile, put it for 30 minutes overnight, and take the basin of water to wash it the next day, knead it in the water, and add some salt to make it firm when it is not knotted, and soon the water becomes white like milk, and the second basin of water is already very clear, and the water is changed three times in total, gray and gray. There is elastic gluten, add the same amount of cornmeal, and the noodles, the two things are a little not very harmonious, add a little warm water to make them into a ball: after covering the lid and waking up there, I found that the water and water when the noodles actually seeped out, but the dough is still very strong, use cornmeal to make a dough cloth, and make a piece, this time this dough is very strong, and it is very safe to make it thin and cut into strips.

Both kinds of noodles are ready, Grandma Zhang began to cook noodles, now the noodles are only this one way to eat, convenient and does not cost oil, add a little salt to the water to cook the noodles, it will not stick when cooking. If you can't finish the noodles at one time, pull them out with cold water to prevent sticking, and you can freeze the noodles directly when you put them outside, so you can keep them for later.

The noodles made by my mother are very strong, because I eat noodles, my mother also specially took two duck eggs, made sauce marinade, beat the eggs, put them in a bowl, stirred, chopped shallots and set aside, put the sauce made at home into the bowl, add water, because the sauce is very salty, add more water, pour in the bottom oil after the pot is hot, put in the duck eggs after the oil is hot, at this time the fire can be smaller, after the eggs are put into the pot, stir them diligently, make them into broken flowers, and after the eggs become broken flowers, put in shredded green onions and ginger, and put them in pepper noodles after wafting out the fragrance of green onions

4. Pour the diluted sauce in a bowl into the pot, stir slightly, and it's done.

After breakfast, my mother and Grandma Zhang began to make sticky bean buns, put red beans and water into water and soak them overnight, add more than four times the water to boil over high heat, and cook on low heat for about an hour and a half; when boiling until the red beans are soft and rotten, if there is still water in the pot, you can pour it out, add enough sugar crystals, continue to boil the dilute water, and then put a small spoon of salt, stir in one direction until the beans are soft and rotten, and the bottom of the pot becomes dry; press 1 for yellow rice flour and cornmealMix the baking powder with warm water, pour it into the flour little by little, mix it with chopsticks while pouring, mix until the dough can be glued and not sticky, flatten the dough by hand, cover with a damp cloth, and put it on the kang head for two hours.

Two hours later, pull a small piece of dough in the palm of the hand flattened, flattening, generally make a fist with the back of the finger flat, put in a small piece of bean paste, one hand drag the dough, one hand with the thumb and index finger slowly push the dough up until it closes; the dough is closed downward, the dough can be rotated with both hands, when making sticky bean buns, some like to be pointed, even if they are not pointed, the dough should be slender when the dough is slender, because when steaming will be a little bit of water in the pot after boiling, put in the wrapped sticky bean buns, steam for about 15 minutes, when steaming sticky bean buns, you should pad the dried soybean leaves that are dried in autumn below, the fire should not be too much, and the steaming time should not be too long, otherwise the sticky bean bun is easy to crack.