"Mother, it's very troublesome to make clothes, you have to cut, cut, and sew, I see my sister-in-law making clothes yesterday, it takes a lot of skill, my head hurts, I don't have so ingenuity."

Wang Lian really has her own worries.

"Then you don't understand, you need to use thread to make clothes, and if you want to learn surgery from your mother, you also need to use thread to stitch the skin, and the two are similar.

If you want to learn surgery, it will be beneficial to try sewing clothes first. ”

Liu Wan persuaded Wang to be merciful.

Unexpectedly, when Wang Lian heard Liu Wan say this, her eyes suddenly lit up, and she said:

"Okay, I'll listen to you, I'll go to my sister-in-law to learn how to sew clothes."

Liu Wan didn't expect Wang Lian's thinking to change so quickly, it seems that it was because of what she said about studying medicine.

Wang Lian is really interested in studying medicine, otherwise, she would not have said that suturing is related to medical skills, and she immediately changed her attitude.

Watching Wang Lian bounce away, Liu Wan couldn't help but smile.

Liu Wan began to deal with the meat.

The pig's head should be cleaned first, then the fine hair should be burned off over high heat, and then cut and cleaned again.

Hot water is a must-have assistant.

After Liu Wan used fine wood to burn the stove, she stuffed a large piece of wood with the thickness of her arm into the stove to keep the water hot, and then put the pig's head in the pot to blanch.

The large intestine, small intestine, and lungs of pigs all have to be treated.

After the meat was cleaned and the pig's head was blanched, Liu Wan scooped up the pig's head and let it cool, and then washed the pot.

Put the pot back on the stove, after it is boiled dry, cut a few pieces of fat meat and put it in the pot to burst the oil, then put in the white sugar to burn the caramel color, and after the white sugar is burned, put the pig scalp and pig intestines cut into large pieces into the marinade pot and marinate them together.

Then Liu Wan began to process motherwort.

Motherwort is enough to have a bamboo basket, Liu Wan weighed it, and it was about three catties.

To make Qingming kueh, three catties of motherwort must be matched with three catties of japonica rice and three catties of glutinous rice.

Liu Wan originally didn't know how to make Qingming kueh, she had eaten it before, but after triggering the task of the food system, she quickly mastered the craft of making Qingming kueh in the free practice space, from unfamiliar to familiar, and then to sophisticated.

Liu Wan started to make Qingming kueh.

Wash the motherwort, blanch it in a pot, remove it, wring out the water, then cut it into fine pieces and put it in a pot and set it aside.

Then put three catties of stem rice and three catties of glutinous rice into the water to soak, at least for an hour, during the period, take the opportunity to deal with the marinade, turn the marinated meat over, and dip the other side that is not soaked in the brine into the brine, so as to taste evenly.

After the rice was soaked, Liu Wan put the rice into a washed small stone mill and beat it into rice milk.

Looking at the snow-white rice milk flowing out of the grinding disc after the rice was poured into the stone grinding eye, Liu Wan felt so healed.

As long as the rice is poured into the stone grinding eye, there will be a steady stream of snow-white rice milk flowing out, Liu Wan even thinks, why did she not think of opening a mill in modern society?

I don't do any projects, just do rice milk, soybean milk, the service object is urban white-collar workers, with this kind of grinding sense of achievement, to cure everyone's anxiety at work, involution irritability.

It costs 50 yuan to grind a pound of rice, haha, the rice milk can be boiled and drunk on the spot...... I think there must be a lot of white-collar leeks waiting for her to harvest.

After all the rice was ground into a pulp, Liu Wan filtered it with gauze, and then placed the filtered rice milk in the sun to dry.

In the process of waiting for the rice milk to solidify, Liu Wanyou scooped up the marinated pig scalp and large intestine and small intestine and let it cool.

Then she went to the bamboo forest in the back mountain and broke some bamboo leaves.

After leaving home, the bamboo leaves were washed with spring water, and then they were cut into square bamboo pieces the size of an adult's palm with scissors, and then the bamboo leaves were gathered in a pot, and some lard was put in, and the bamboo leaves were mixed to make the bamboo leaves stained with oil.

After tossing and turning, the rice flour has been formed, Liu Wan put it in a clean large basin, and then mixed the chopped motherwort into the rice flour, added water, and then stirred vigorously, the green motherwort was mixed into the rice milk, and the snow-white rice milk also turned green.

The green rice milk dough is kneaded, and yesterday's spring shoots are taken out of the food cabinet, and the sweet bamboo shoots are still fresh, as if they have just been dug up.

Liu Wan chopped the meat and spring bamboo shoots, added salt, soy sauce, five-spice powder and other seasonings, and stirred them into a meat filling.

Everything is ready, only the stuffing remains.

Liu Wan pinched the kneaded rice milk dough with the size of the baby's palm, pressed it all over the flat, put the filling on the rice milk dough, wrapped it like a bun, and a beautiful Qingming kueh was ready.

The finished Qingming kueh should be placed on the cut square bamboo leaves and then placed in the steamer.

The bamboo leaves have absorbed enough oil before, so Qingming Kueh will not stick to the leaves.

Wang Lian and Wu Hui learned to sew for a long time, and when they were tired, they came to Liu Wan.

As a result, when she saw Liu Wan making Qingming kueh, she also washed her hands and came to learn how to make Qingming kueh.

The mother and daughter worked together, and soon made more than a dozen of them, which could be steamed in a drawer, and Liu Wan put them on the steamer to steam first.

After steaming for 15 minutes, it is cooked, and for a while, the fragrance is fragrant, attracting everyone to circle around the stove.

Liu Wan saw that the heat was almost over, so she took the steamer out of the pot and asked everyone to eat a wave of Qingming kueh while it was hot.

"Mother, it's so delicious, I'll take two of them for the fourth brother to eat."

The little clever ghost Wang Lian is very sensible, not only eats by herself, but also thinks about her twin brother Wang Li.

After delivering the Qingming kueh to Wang Li, Wang Lian ran back to the food court to eat.

She held the green cake in her hand, gently took a bite of the green rice skin, and took a bite, and all the meat filling inside poured into her mouth.

The sweet and tender bamboo shoots, combined with the deliciousness of the gravy, harmonize the deliciousness of the meat filling to the extreme.

"Mother, you've worked hard, hurry up and taste it, I've never eaten such a delicious Qingming kueh, have you learned the craft of the gods now? I feel much better than last year. ”

The king could not help but boast.

"Ha, this little mouth is so sweet, it's a pity not to do business in the future.

By the way, Wang Jing, I'll send Qingming Kueh to your grandfather's place in a moment. Liu Wan explained.

Now that she has made delicious food at home, Liu Wan will send some to her in-laws from time to time, of course, the amount is not much.

It's not that Liu Wan is stingy, because as a daughter-in-law, she only has the obligation to honor her in-laws, but not to others.

Wang Laohan and the other two sons have not yet separated, and it is impossible for Liu Wan to take care of them.

Moreover, if she gives too much to her in-laws, everyone may be grateful at first, but it will gradually become a habit.

If one day she misses it, she may still attract complaints.

She asked Wang Jing to bring 6 Qingming kueh to her in-laws.

The two old men eat just right, maybe there will be a few left, as for the leftovers, who the two old men will share to eat, that is the two old people's own business.

Liu Wan steamed three more cages of Qingming kueh before it was finished.

At this time, she remembered the radish acid she had made yesterday, so she went to take two bowls out of the clay pot and put them on the table for everyone to use for themselves.

After eating three or four Qingming fruits, everyone ate radish acid again, and they really felt very refreshed.