However, how can such a simple question stump Du Yuniang...... What about the master!

In her previous life, the master had solved this problem perfectly, so Du Yuniang was not worried at all.

Cheng flour, which is actually the starch of wheat, can be made by yourself.

The horseshoe flour can be replaced with sticky rice flour, and sticky rice flour is not difficult to find, and almost every household has it.

After the beans were soaked, Du Yuniang went to prepare to make Cheng flour.

She was afraid that her family (Zhang's) would peek, so she deliberately went to the small kitchen in the ear room to cook, it was a little colder, but the space here was relatively closed, and she could be a little more comfortable.

Du Yuniang added water to the flour prepared in advance, stirred the flour with water, and kneaded it into a smooth dough. The reconciled dough is left for a while before the second step begins.

When the dough is soft, it's time to wash it.

Prepare a large bowl of water, put the dough in it and scrub it repeatedly, just like washing clothes, and the water in the bowl will soon turn thick white. Pour all the white water into the basin and scrub the remaining dough repeatedly until the dough becomes gluten and no white water can be washed out.

Pour all the white water together and let it stand.

After the starch settles, the color of the water will slowly become clearer, and it is no different from water. At this time, the water should be carefully poured out, and then the basin should be placed and let stand again.

This is repeated several times until all that is left in the basin is a batter-like flour paste, which is the original prototype of the flour.

Finally, pour the flour paste into the pot, control the heat and stir constantly, and when the flour paste forms a flour, you can turn off the heat.

During this period, it is particularly important to master the heat. When the fire is big, the powder paste is easy to stick to the pot, and if the fire is small, the powder paste is heated unevenly, and only by mastering the heat will the perfect flour dough be made.

At this time, the red beans are almost soaked.

After Du Yuniang pressed the red bean from Liu's hand, she began to pick up people: "Mother, you go to accompany your grandmother, I don't need your help here!" ”

"Little conscienceless, I'm not afraid that you will set our house on fire."

Du Yuniang ignored her, turned around and closed the door.

Liu returned in vain, returned to the east house and said to Li: "I didn't see it at a glance, and I covered it tightly." ”

Li Shi only said: "As long as Yu Niang doesn't have an accident, let her toss!" ”

Liu sighed helplessly, no wonder the second family said that the old lady was confident, and she could open one eye and close one eye when Yu Niang spoiled the food, not to mention other things?

At the same time, Zhang also asked Du Hepu curiously, "Uh, his father, you said that this is another warehouse and a kitchen, what is this for?" ”

When building a house, people in the countryside will set aside the two side rooms, one for the warehouse and the other for the kitchen.

Three seasons a year, cooking is done in the barn. When winter comes, they have to go to the hall to boil a big pot and cook. In this way, you can not only cook but also burn the kang, which can save a lot of firewood!

So, the rednecks are still very shrewd.

It's not time to open the warehouse to cook now, so why don't you go to the warehouse!

Zhang felt that the Dafang family had something to hide from her.

"No, I'll have to take a look." Zhang raised his feet and was about to leave late, but was stopped by Du Hepu.

"Stop! The old lady's anger hasn't gone down yet! Although this matter has turned the page, Du Hepu knows that the old lady's anger has not disappeared.

Zhang thought about it, scolded in a low voice, and sat back honestly.

At this time, Du Yuniang has already put the red beans into the pot, add an appropriate amount of water, cover the lid and boil over high heat. After the water boils, boil for a while, then remove the heat, change to medium heat, and cook for about half an hour.

At this time, the beans have become soft, but you can't open the pot to look at it, you have to add firewood, change the heat, and cook for a quarter of an hour.

After turning off the heat, the red beans in the pot are already very soft and rotten, and there will be a small bowl of soup left at the bottom of the pot.

When Du Yuniang saw those soups, she couldn't help but smile.

Her craft is still there.

This bowl of red bean soup is very important.

Du Yuniang blended the dough and rice flour into a batter according to a certain ratio, and the glue needed to mix the batter was not water, but the previous bowl of red bean soup.

In the boiled red beans, stir in the brown sugar and oil to melt, then slowly pour in the mixed batter, stirring in one direction until all the ingredients are evenly combined.

It's a very strenuous job, you can't be too rushed, you can't be too slow, you have to master the rhythm.

At this time, Du Yuniang's body was already sweating. She is only thirteen years old, and it is really not easy to do this continuous work.

After the batter is beaten, Du Yuniang heats the pot and puts it in the cage drawer.

She didn't have the kind of wooden mold frame that she used to make snacks, so she replaced it with a relatively large deep-mouthed plate.

Brush the plate with oil, slowly pour in the batter, and place a shallow plate as a lid on the plate.

This is done to prevent the red bean cake from absorbing a lot of steam and affecting the taste.

In order to prevent the red bean cake from sticking to the lid when it is formed, brush it with a thin layer of oil on the plate that acts as a lid.

Du Yuniang covered the cauldron, then moved a small stool and sat in front of the stove to watch the fire. At this time, it is necessary to heat it quickly over high heat to set the red bean cake.

She kept counting the time, and when the time was up, she immediately removed the fire from the stove, and then quickly took the cage drawer out of the pot.

Although Du Yuniang took two rags to pad, in fact, she was still scalded by the heat.

However, she had already suffered this kind of suffering in her previous life, and there was nothing to complain about.

Du Yuniang carefully took the plate out of the cage drawer and placed it on the table to rest.

This is the process of letting the red bean cake cool. After the red bean cake is cold, it can be cut into pieces and eaten.

In the process of waiting, Du Yuniang was a little nervous.

Although she had made this red bean cake more than a hundred times in her previous life, this was the first time she had made it since she was reborn, and she was inevitably a little apprehensive.

She even wondered, what if she failed? So much so that I didn't dare to touch the plate for a long time.

Du Yuniang sighed lightly, resigned herself to the table, and gently put her back on the top plate.

When she was sure that there was no temperature on the plate, she moved the plate on top of it. Because of the oil, she didn't feel the resistance, and easily removed the plate.

When the crystal clear red bean cake appeared in front of Du Yuniang, she breathed a sigh of relief.

It's done!

Du Yuniang picked up the kitchen knife that had been washed several times, cut the red bean cake into rectangular pieces, and then carefully held the plate and returned to the East House.