Xie Tietou saw that Liu Wan insisted on leaving a gift, so he transferred a leg of wild boar meat given to him by his friend to Liu Wan.

This is a piece of wild boar hind leg meat, weighing about 12 catties, all lean meat, Liu Wan is most willing to collect these ingredients, and when the inspiration comes, you can make it delicious.

When Liu Wan returned home, she saw Wang Li lying on the desk and falling asleep.

Seeing this, Liu Wan put down the pen in his hand and carried him to the bed.

Don't look at Wang Li's maturity on the surface, in fact, he is a 7-year-old boy, and Liu Wan hugs him almost effortlessly.

After carrying Wang Li to the bed, Liu Wan suddenly found that her son had a face like a crown of jade, a high nose bridge and big eyes, and his appearance was still quite high.

If his face is placed in modern society, when he becomes an adult, he will not run away.

Liu Wan covered the quilt for him and left.

After Tian Zhifu was full, he rested for a while, and plunged into the woodworking workshop again.

Liu Wan asked him if he had any snacks he wanted to eat, Tian Zhifu said that he wanted to eat Qingtuan, Liu Wan said that Qingtuan could make a lot of pastries, and asked Tian Zhifu what flavor he wanted to eat.

For example, the sweet ones include Qingtuan red bean paste and cake, Qingtuan glutinous cakes, and the salty ones are green dumplings stuffed with shredded radish and green dumplings stuffed with lean meat.

Tian Zhifu snorted and said, "Aunt Liu, why does everything you say sound delicious?" ”

"Haha, that's okay, I have a method of the Almighty Youth League, and I am satisfied with what you want to eat." Liu Wan agreed without any embarrassment.

Now Liu Wan knows how Tian Zhifu is so fat, because eating is his instinct and his hobby.

Liu Wan saw that Tian Zhifu was a big foodie, and as a gourmet, she also had a feeling of being affirmed, and said with a smile:

"No problem, you can work with peace of mind, and I will ask you to eat when it is done."

Liu Wan used wormwood to do the Youth League this time, and she used motherwort before, and the way she made it was the same, and the taste was different.

Wormwood Qingtuan will have a scent of wormwood.

Liu Wan washed the wormwood picked from the field, put some baking soda in the hot water pot, and then blanched the wormwood to remove the bitter taste, then took out the wormwood and wrung out the water by hand.

Then put the mugwort ball into a stone mortar and beat it into a paste for later use.

As long as the paste is fine enough, it does not need to be filtered.

Scoop up the paste, put it in a large basin, add sugar and corn starch and stir to mix, after the sugar melts, then add glutinous rice flour, stir until there is no flour lump, you can pour in the butter extracted from milk before, because wormwood is used, and the dough is also mugwort fragrant at this time.

The next step is the most important step, blanch the Qingtuan, put the dough into the pot, use the minimum heat throughout the whole process, slowly blanch, until the color of the Qingtuan inside and outside is consistent, which means that the Qingtuan is completely cooked and can be out of the pot.

It is still very laborious to cook the youth group in this way, and it must be constantly tossed, otherwise if the force is uneven, it will be easy to be pasted.

Under Liu Wan's intentions, the color of the scalded Qingtuan is very good-looking, uniform and consistent, and it is soft and glutinous when pinched.

Liu Wan divided the Qingtuan into three large pieces, cut one of them into more than 20 square slices, and rolled these flakes in the soybean flour a few times, this is the Qingtuan glutinous, Liu Wan put the Qingtuan glutinous rice on a jade white plate, green and white, quite a green taste.

Liu Wan kneaded the red bean paste she had prepared before into long strips, and then kneaded another piece of Qingtuan into long strips, wrapped the red bean paste filling, and then cut it into long strips, which are Qingtuan bean paste strips.

There was a piece of Qingtuan left, Liu Wan fried the shredded radish and lean meat, pinched the Qingtuan out of balls the size of rice balls, pressed out the small eyes in the middle, filled the shredded radish and lean meat into the eyes respectively, sealed it, and made the shredded radish filling and lean meat stuffed Qingtuan.

After making all kinds of Qingtuan pastries, Liu Wan set up the basin, and asked Wang Lian to call everyone to eat snacks.

She made Longjing tea, which happened to be accompanied by mugwort-scented Qingtuan.

Tian Zhifu never expected that Liu Wan would really make different wormwood pastries.

When he saw the Qingtuan strip, he couldn't wait to grab it and stuff it into his mouth, only to feel that the Qingtuan Q bomb in the shell, the bean paste inside was sweet and creamy, and it melted in his mouth, and there was a faint fragrance of wormwood, sweet but not greasy.

"Aunt Liu, the world is unique."

Tian Zhifu couldn't help but give a thumbs up and praise Liu Wan.

Liu Wan received a reward of two survival points, and it seems that Tian Zhifu was indeed conquered by this Youth League.

Tian Zhifu was about to go crazy, he ate half a pot of all kinds of Qingtuan pastries by himself, and then simmered a sip of fresh Longjing tea, he couldn't help but feel like he was in heaven on earth.

Wang Lian couldn't help but feel funny when she saw Tian Zhifu eating so down-to-earth.

This rich boy really doesn't treat himself as an outsider.

After tossing the "afternoon tea", Liu Wan saw that they went back to do things again, and she was busy with dinner again.

Rice, braised pork, although such local dishes are also attractive, but it is definitely not easy to digest at night, plus everyone ate Qingtuan in the afternoon, and Qingtuan made of glutinous rice is not easy to digest, Liu Wan will not make such a "hard" dish.

Food is to make people eat beautifully, and they can also "consume" food later.

What's more, she also bragged, saying that if she wanted to make delicious food for Tian Zhifu to eat, she naturally had to come up with a little different craftsmanship.

Spring delicacies, in addition to the Qingtuan, there are also crystal kueh.

The skin of the kueh is soft and glutinous, and the ingredients inside can be matched with various vegetables, Liu Wan took stock of the ingredients she had on hand, and poured out such as pumpkin, leeks, and purple potatoes, which happened to be of different colors, and prepared to use these ingredients to make a set of crystal kueh dinner.

Liu Wan adjusted the stuffing first.

The filling is not difficult, the pumpkin and purple sweet potato are steamed together, and then rolled into foam, add the right amount of salt, and make two pots of filling.

The third filling is leeks, Liu Wan chops the tender green leeks, puts in a little salt, waits for a while, squeezes out the water of the leeks, and adds chopped dried shrimp to increase the umami.

Then add a little cooked peanuts to the three pots of fillings to increase the fragrance, drizzle with self-pressed peanut oil, and stir well.

The skin of crystal kueh is made of tapioca starch, and the advantage of using tapioca starch is that it is crystal clear and soft and glutinous.

Liu Wan took out an appropriate amount of tapioca starch from the gourmet locker, and the most important thing at this time was to use freshly boiled boiling water to blanch the noodles and ripen the starch, so that it was malleable enough and suitable for filling.

Knead the tapioca starch dough, pull out small pieces, roll out the dough with a rolling stick, put the marinated filling in the dough, fold it into the shape of dumplings, and put it in the steamer, and brush the cloth of the steamer with cooking oil to prevent sticking.

After it is done, steam the crystal kueh in the pot for five or six minutes, and it is ready to come out of the pot.

At this time, all kinds of crystal kueh flavors are done, including leeks, pumpkins, and purple potatoes.

After the cassava flour skin is steamed, it becomes crystal clear, lining out the green, yellow, and purple fillings inside, and placed in a steamer, which is colorful and visually impactful.

The same seasoning, make a different flavor.