It seemed slow, but in fact it was extremely fast, and as soon as the figure left the water, it was outflanked in a semi-encirclement. As I got closer, I could finally see the outline of the figure's face. Both men and women were all wearing shawls, and their faces were frighteningly pale. Unlike the demons seen in the hospital, all parts of the body of these figures are no different from ordinary people, and there is no terrifying existence without arms or legs. It's just that I feel that these figures are all wet. From the ends of the hair to the tips of the toes, water is dripping down continuously. As a result, they left a clear trail of water stains everywhere they passed.

Seeing such a situation, it would be absolutely deceptive to say that you are not nervous. However, because I have experienced the horror of the last demon siege, I am not as nervous as I was before. While trembling, my mind searched for information related to the drowned ghost. In my free time, I like to read books for fun. As I grew older, I saw more and more things that I couldn't explain with common sense. For example, "signs". At first, I didn't believe it. But I often hear people around me talk about things related to "signs." Gradually, I became skeptical of the so-called "signs." Of course, I'm still quite stubborn, and I won't easily believe it if I don't experience it myself!

At the end of that year, I happened to be at home. At that time, I was still an important person in charge of the construction site, so I usually spent the New Year on the construction site. Because of my father's partiality, I had a complete falling out with him at that time. But, after all, it was my biological father, so I still paid close attention to his every move. As the saying goes, "People are rare for more than 70 years". However, at that time, my father was still in good spirits. I couldn't help but feel happy when I saw my father's posture when he helped others kill pigs (at that time, at the end of the year, people would slaughter the fat pigs to buy New Year's meat). No matter what my father does to him, I still hope that he will live a long life.

At that time, I was already in trouble with my father to the point where we didn't talk to each other. It was only on the morning of the first day of the Lunar New Year that I would come to the door and call him "Dad"! After watching it again and again from afar, I finally put my mind at ease. Then I was busy with my own New Year's with peace of mind. We have a custom here that at the end of the year, every household will make steamed buns with filling. Of course, our family is no exception.

I remember that year, several families in the neighborhood gathered together to make steamed buns. Why? Quite simply, in order to help each other. Because, making steamed buns is quite a tedious job. It is necessary to ferment the dough, mix the filling, pinch the bread filling, put it into the cage, burn the fire, time it out of the cage, turn over and put it away, and so on. Among the many procedures, pinching the bread filling and turning over are the most labor-intensive. The so-called pinching of noodles is to pinch out the dough that has been successfully fermented into small dough that is just the size of a steamed bun. This noodle pinch requires experience. If the dough is too large, the steamed buns will become a Big Mac, which will not only affect the appearance and appetite, but also cause a burden on the diet. Because the steamed buns are too big, eating one is too little, and eating two is too much, so isn't it troublesome? The dough is too small, and it is difficult to wrap the filling. Therefore, the dough must be neither big nor small. If it is full of experience, then it can be ten at a time, and only one person can easily supply the needs of ** people to wrap stuffing. Compared with pinching noodles, this stuffing is time-consuming and laborious. First, you have to knead the dough into a hollow semi-oval shape, then place the appropriate amount of filling in the hollow, then slowly knead the openings into one place, and finally make the dough into a beautiful semi-oval shape. If the level is high, it can achieve thin skin and more filling, and it can be beautiful without breaking the skin.

This is not an easy task because they have to catch up. You may ask: What do you have to catch up? Of course, it's time to be basketed! The steamer used for the New Year is by no means the same as the steamer used for small fights at home. Because, that's a pretty huge steamer. I believe everyone has seen "Journey to the West", which is the kind of oversized steamer used by monsters to steam Tang monk Zhu Bajie. There are as many as five or six floors above and below. Think about it, how many steamed buns you have to pack this time! Of course, it is precisely because the steamer is large and has many layers, so when steaming, it will take a relatively long time. Usually use a small steamer, usually 10 to 15 minutes is fine. But with such a huge steamer, you have to wait 30 to 40 minutes after the water is boiling. In other words, those who pinch the noodles and stuff must make all the steamed buns needed for the steamer in 30 to 40 minutes. This, no speed, it's never too late!

What is a turnover? That's after pointing out the cage. Before steaming the steamed buns, you must first prepare a container for the hot steamed buns. The person in charge of the cage just poured all the steamed buns on the giant cage drawer into the container after the steamed buns were steamed. Therefore, the crowd of steamed buns pouring into the container must be disorganized. The steamed buns that are next to each other will definitely stick together after cooling. Could it be that when you eat steamed buns in the future, you will eat sugar gourds? No, it's definitely not going to work! Therefore, at the moment of being out of the cage, it is necessary to have special hands to separate the steamed buns in the container one by one while they are hot and spread them evenly into the container. After the steamed bread has completely cooled and the skin is hardened, then put the fresh steamed bread into a clean bag prepared in advance. Of course, all of this needs to be done before the next batch of steamed buns is released. In the process, many children will pick up steamed buns while they are hot and nibble wildly. At that time, the conditions were not as good as they are now, and for children, this steamed bun that has just come out of the cage is definitely a rare delicacy. Therefore, among the many links of making steamed buns at that time, the most favorite was probably "out of the cage".

This palm pot pinched the bread filling out of the cage and turned over, which link does not need manpower? But which family can be busy? The answer, of course, is no. Therefore, when making steamed buns at the end of the year, there are usually many of them in one place, so that they can cooperate with each other and smoothly drum out the indispensable New Year's goods - steamed buns.

This steamed bun is made every year, and every year my steamed bun is also made smoothly. However, this year was an accident. Same people, same methods, same containers, same time...... However, the noodles used to make steamed buns at home are not fermented! I'm a non-believer, and when the experienced "noodle expert" was completely desperate, I took it upon myself!