Fortunately, this solidification and shaping process does not need to use a refrigerator, or Liu Wan has no tricks, natural cooling is the best, but it takes about two hours.

Liu Wan is not in a hurry, she has just had lunch, and everyone's stomachs are still supporting.

There are more than two hours, which is exactly the time for a snack in the afternoon.

Two hours later, the starch had been cleared, and Liu Wan went to help Wang Lian and Wang Li.

She poured the konjac powder beaten by Wang Lian into a wooden bucket, poured water, stirred it with a stick, released the starch as much as possible, and then filtered out the starchy water through gauze, and after precipitating overnight, the konjac powder could be precipitated.

After tossing the konjac flour, she tossed the tapioca flour beaten by Wang Li, the same operation, after filtering out the starch water, Liu Wan looked at the time, almost two hours had passed, and then tossed her mung bean jelly.

The mung bean jelly had solidified in the basin, Liu Wan poured it out, put it on a clean cutting board, and then used a clean thin-edged knife to cut the mung bean jelly into long strips.

The sliced mung bean vermicelli is then placed in a bowl and topped with a sauce made with soy sauce and sesame seeds.

A bowl of delicious, gorgeous, and fire-free mung bean vermicelli is ready.

Tian Zhifu was full of praise for eating, because this bowl of vermicelli not only has the light fragrance of mung beans, but also the smoothness of cold noodles.

After eating mung bean vermicelli, Tian Zhifu asked Liu Wan with anticipation, saying:

"Aunt Liu, what are you going to eat tonight?"

Liu Wan knew the thoughts of this big foodie, and said with a smile:

"We're tired of eating rice, can I make a beef vermicelli pie tonight?"

As soon as Tian Zhifu heard it, he felt that this was a delicious thing, and the idea of being delicious in the world came out, his mouth was full of saliva, and he couldn't help but swallow the saliva heavily, and said:

"Okay, I'll wait to eat."

Since Tian Zhifu wanted to eat, Liu Wan began to prepare the ingredients.

To make beef pies, the most important ingredient is beef, and she made steamed beef in the afternoon, using three catties of beef, but beef is not a problem for her.

She used to store hundreds of catties of beef in the gourmet cupboard, all of which she bought and stored every time she walked around the market and had the opportunity.

In the past, it was to cope with famine, but now it seems that it is quite convenient to use it for daily cooking.

Liu Wan plans to make an oversized version of the beef vermicelli pie.

She prepared two catties of flour, added a spoonful of salt, added 100 ml of boiling water, and blanched the noodles first.

Add another 200ml of cold water, stir well, then add a little cooking oil to knead it into a softer dough.

Liu Wan took out a piece of beef with fatty meat, which would taste better when made, and then chopped it into a filling.

Add salt, pepper, five-spice powder, soy sauce, and cooking wine to the minced beef, and whip the seasonings and the beef in one direction with your hands.

After whipping for about two minutes, add a little cooking oil to seal the water and set aside.

The next step is to prepare the vermicelli.

Liu Wan took out a handful of sweet potato vermicelli from the gourmet locker and put it in a pot of boiling water and boiled for 5 to 6 minutes to make it soft.

After removing the pot, add a little cooking oil and soy sauce, mix well, and then put it into the chopped beef, because she likes to eat vermicelli, so she put more vermicelli.

In order to spice up, Liu Wan chopped the white section of the green onion, added it to the filling and mixed well, so that the beef filling was super delicious.

The dough woke up at this time, Liu Wan put the dough on the cutting board, pushed it open with the palm of her hand, and then rolled it into a round crust.

Then put all the beef fillings and vermicelli on the dough, then fold the dough in half, pinch the seal tightly, and then put the wrapped cake on the panel, and gently press it with a rolling pin to form a large pie shape.

At this point, just put the flatbread in her earthen oven and bake it.

The beef vermicelli pie is ready, and it's time for dinner.

To eat beef patties, you have to have a good soup.

Liu Wan took out two grass carp from the gourmet locker to make fish balls.

First of all, you have to pull out the fishy line, then draw a knife on the fish, and then cut out the fish, and the remaining fish bones can not be wasted, and can be used to stew soup.

Remove the red part of the skin and flesh, cut the fish into pieces, put it in a bowl, add a spoonful of salt, grab the juice, and then put it in a stone mortar to beat the fish into puree.

After removing the fish paste into a bowl, add starch water several times to form a fish paste.

Squeeze out the fish balls with the tiger's mouth of your hand, the size is arbitrary, put the squeezed balls into cold water, squeeze the balls well, and then boil them in a pot under cold water until the fish balls surface and the color is white.

The boiled fish balls were taken out of cold water, some of them were placed in the gourmet locker for later use, and part of them were boiled by Liu Wan with the fish bones just now, and then the fish balls and a few green vegetable leaves were put in to make a clear soup of fish balls.

The fish balls made by herself are especially Q bombs, and they are not sticky to the teeth, and Liu Wan likes to eat them herself.

When the beef patty is taken out of the oven, it is golden on both sides, as large as a pot lid, and exudes an attractive aroma of cake and meat.

Liu Wan baked five such pies in a row, after all, she has many sons and a large amount of food.

Liu Wan used white sugar and red prunes together to make a cold tomato, which is meat and vegetarian and nutritious.

Tian Zhifu felt that he had experienced the happiest two days of his life, being able to do manual work and eat delicious food at the same time.

To be honest, he can't wait to be Liu Wan's son, how good would it be if he was Wang Jing?

Tian Zhifu finished eating his meatloaf and looked at Wang Jing who was eating his beef patty with his head buried in his eyes.

Wang Jing inexplicably felt a chill in his back.

He raised his eyes and saw that the bowl in front of Tian Zhifu was empty, the beef patties were all eaten, and Tian Zhifu stared at the half of the beef patty in his hand with burning eyes, which was the last half on the table.

Could it be that his nominal apprentice has taken a fancy to his meatloaf?

Wang Jing divided the meatloaf in half and handed it to Tian Zhifu.

Tian Zhifu didn't expect that he would be able to snatch food from the master's mouth, and unceremoniously reached out to take the meatloaf.

This was the last half, no, he had to savor it slowly.

He cherished the beef patty in his mouth and chewed it patiently.

Liu Wan received a reward for his two survival points, and she could feel Tian Zhifu's gourmand personality clamoring.

Liu Wan thought for a while and said to Tian Zhifu:

"I'll make egg yolk crisp and plum cabbage meatloaf tonight, and bring it back to school for you to eat, how about it?"

"Aunt Liu, you are so good, you are simply a fairy in the sky."

Tian Zhifu was so grateful that he was about to burst into tears.

As soon as he thought that he would go to the town to study tomorrow and not be able to eat the delicious food made by Liu Wan, he was extremely depressed.

But fortunately, Aunt Liu understands his heart too well, and eating the snacks she makes can resolve his lovesickness for the Wang family's food.

"Aunt Liu, if you come to see Wang Li in the future, can you bring me a copy?"

Tian Zhifu looked at Liu Wan with blank eyes.