In the early morning of the next day, Grandma Xi's family came over very early, holding a large rectangular iron plate, and Gao Zhuang holding a rack made of bamboo strips in his hand, which was used to dry sweet potato flour later.

The aqueous solution filtered out of the sweet potato pomace, after an overnight precipitation, is a white starch mass at the bottom of the basin, and water on top.

Looking at the sweet potato pulp wrapped in cloth, it is already relatively dry.

These sweet potato residues will not be wasted, but can be used to feed livestock.

After eating breakfast, Duomei went to her second sister's house to help take care of the child, at this time she was inexperienced, but Duoyu and Zhang Chengyuan were also inexperienced, and the three of them got together and were tossed by the newborn child.

Zhang Chengyuan has to take care of the work in the field, not to mention that a big man can't take care of the newborn child, when the child is held in his hands, he doesn't dare to move, for fear of touching the child.

Newborn children have the most feces and urine, and at this time, in addition to breastfeeding, they are pooping and peeing, and the rest of the time is sleeping.

If the child is crying, it is not hungry, it is peeing.

Many jade prepared some diapers in advance, and many beauties also made some diapers out of old cotton cloth and sent them over, but the diapers were still not enough, because as soon as the urine was wet, the child would cry, and you would have to change it for washing.

Fortunately, the weather is not too cold now, and washing diapers is not too hard, but washing diapers is Zhang Chengyuan's business, and many beauties are in charge of taking care of the children and making confinement meals for her second sister.

Seeing that Grandma Xi's family was coming, Gao Mingcheng hurriedly greeted him and said, "The weather is good today, just drying sweet potato flour." ”

"Yes, it's been sunny lately, just bask in the sun for two days. Mingcheng, have you had breakfast? Grandma Xi asked with a smile.

"After eating, Tomei washed the pot too, and now she can make sweet potato flour. Grandma, you come to mix the paste, I'll go carry water, tall and strong, you burn the fire! Gao Mingcheng assigned tasks to everyone, and then went to the well with a bucket tied to a rope.

The bucket for carrying water was not very large, so it took three buckets of water in a row to fill two-thirds of the water in the big iron pot.

Gao Zhuang had already sat on the wooden pier at the mouth of the stove and lit the fire in the stove.

Recently, Gao Mingcheng's family is the most short of firewood, thin branches are piled together, and the chopped wood is also piled together, when the fire is burned, the fine branches are burned first, this burns fast, and when the fire is strong, you can add large pieces of firewood, and large pieces of firewood are resistant to burning.

If a person wants to stir-fry and burn a fire, then he has to burn a large piece of firewood, otherwise he will have to add firewood to stir-fry the vegetables, and the taste of the dish will definitely not be good.

The fine grandmother took He Xiuman to make the paste, and while concocting, she told her granddaughter-in-law the secret.

He Xiuman is very serious about learning, her family has never made sweet potato flour before, because her family has a large population and her family background is not good, and the sweet potatoes grown are eaten as rice, where can she make sweet potato flour to eat luxuriously.

It's easy to make a paste, it's just a matter of how much water you add.

Because the sweet potato flour made at home does not add anything, and if you buy it outside, you may add alum.

Because sweet potato paste can only be formed into a paste can not be shaped, after adding alum, it can increase the gluten of sweet potato flour, which can help the vermicelli to shape into strips, and again, after having gluten, it is not easy to break in the process of transportation, and the taste will be better, and it will not be rotten and chewy after cooking for a long time.

However, alum contains aluminum, and after eating, it is not metabolic, and eating too much hurts the brain, so it is best not to eat it. If the sweet potato flour bought on the market is constantly folded in half, and even elastic, then nine times out of ten, a lot of alum and gelatin are put in.

Because it is difficult to set without adding alum, the homemade sweet potato flour here is not to use a funnel to leak out the vermicelli and set it in warm water, but to spread the paste in an iron plate, and then put the iron plate in hot water and boil it for a minute, and then tear off the flour skin and lay it on a bamboo shelf to dry.

Dry for an hour, wait until the surface of the sweet potato flour skin is dry, but it is not completely dry, you can remove it, fold it in half, cut the flour skin into vermicelli, and after the vermicelli is dried again, you can save it and eat it slowly.

If it is kept dry, it can be stored for a year or two without spoiling.

The water in the large iron pot has been boiled, and the fine grandmother takes a round spoon and stirs it in the paste, then scoops a spoonful of the paste, pours it on the iron plate, and shakes it to make the paste spread flat.

At this time, you can put the iron plate on the surface of the water in the iron pot, which is less than the length of the diameter of the large iron pot, and is specially made, so it can just be put in, and when you put it in, it is floating on boiling water.

Grandma Xi put the lid on the pot, so that it was cooked faster, and she said to He Xiuman beside her: "Cook for about a minute, and it will be almost cooked." I didn't have a watch before, so I had to estimate the time by myself, and if I wasn't sure, I would lift the lid and poke it with chopsticks. Okay now, you all have watches, you can look at them. ”

As he spoke, a minute passed quickly.

The fine grandmother lifted the lid of the pot, and a hot breath came to her face.

There is already a layer of light brown powder skin on the iron plate, and the sweet potato starch is white, but when cooked, it will change color, which is like a fresh sweet potato, after cutting, white juice will come out of the cut surface, but after a while, the juice will turn light brown, and the same is true for sweet potato flour.

The fine grandmother used chopsticks to take the iron plate out of the hot water, and then skillfully lifted the powder skin inside and spread it on the bamboo shelf prepared next to it.

Immediately afterwards, Grandma Xi stirred the paste with a spoon, scooped another spoonful and poured it into the iron plate.

Every time you make the flour skin, you have to stir the paste, because the starch will precipitate, if you don't stir, then the bottom will be thick starch, and the top will be water.

While doing it, Grandma Xi taught all the skills to He Xiuman.

He Xiuman also listened carefully and remembered it carefully.

Gao Mingcheng was also watching from the sidelines, and at this time he started to put the bamboo strip rack in the courtyard outside to dry, and it was best to find a leeward and sunny position, so that it would not be blown by the dust.

In this way, Grandma Xi took He Xiuman to make the powder, Gao Zhuang burned the fire, and Gao Mingcheng worked beside him to help dry the powdered skin in the yard.

When the surface of the flour was dry, he went to get a knife and a cutting board, folded the flour in half, and cut it into strips.

The gluten of pure sweet potato flour is not good, if it is too dry, you fold it in half, and it will break directly. Therefore, when it is half dry and half wet, cut the powder skin into strips.

After cutting the strips, just place them in a large dustpan to dry.

Gao Zhuang's family has about seven or eight hundred catties of sweet potatoes, plus more than 100 catties of Gao Mingcheng's family, so there is still a lot of sweet potato starch, and now it is made into flour, and the whole process is quite long.

When many beauties came back to cook lunch, they found that their sweet potato flour was still not ready.

The stove at home is two large and one small, two large iron pots, one small iron pot, the small iron pot is used for steaming rice, and the big iron pot can cook rice or stir-fry.

Generally, people have two pots, one large and one small, but when the new house is built later, because the conditions of the people in the village are good, and every household feeds pigs, so the stove has become two large and one small.

When building the house, the craftsman asked Gao Mingcheng how to build the stove, and he instinctively said this, so the craftsman made him a big stove.

On weekdays, there is a pot that is mostly empty, and now this pot comes in handy, boiling pork vermicelli.

Today is the day of the old gathering in Junling, early in the morning, many beauties rode their bicycles to Junling to buy fresh pork, half of which was given to her second sister, and half of it was left at home to eat.

The fat meat was chopped and boiled out of the lard, and then poured into the well water, because there were many people, and half a pot of water was put in.

When the water is boiling, you can put the chopped sweet potato vermicelli in and boil it, then put in the lean meat, and when it is almost cooked, you can add some greens in it.

After seasoning, it can be cooked, and it is a simple lunch.

Gao Mingcheng was holding a sea bowl of noodles, and he was very happy to eat. Although these noodles are not particularly strong, they are also smooth and delicious, and they have a unique flavor to eat.

"Delicious! This sweet potato flour is delicious! Gao Mingcheng praised without hesitation, not only praising Grandma's sweet potato flour for its good cooking, but also praising the good craftsmanship of cooking rice.

Many beauties pursed their lips and smiled, bowing their heads and eating powder.

She also rarely eats sweet potato flour, this sweet potato flour is put in pork, and the taste is really good, so several people ate all the sweet potato flour in the bowl, and even the soup was not wasted.

Seeing that He Xiuman likes to eat sweet potato flour, Grandma Xi immediately said to Gao Zhuang: "I said that Xiuman would like to eat sweet potato flour, and this year there are more sweet potatoes." ”

Gao Zhuang smiled, thinking of the conversation he had with his grandmother when he planted sweet potatoes.

Gao Zhuang is tired of eating sweet potatoes, so he doesn't want to eat more, so he naturally doesn't want to eat more, but Grandma Fine wants a variety of them, the reason is to make sweet potato powder for He Xiuman to eat.

Who would have thought that in the second half of the year, the weather would be dry, not only would the yield of sweet potatoes in the field be reduced, but there would also be no well water to make sweet potato flour.

Fortunately, Brother Mingcheng's house has a well!

As soon as this sweet potato vermicelli was made, it was made for a day, mainly because the production efficiency was too low! You can only make one piece of flour at a time, although it only takes one minute to cook, but it will take a long time to accumulate, and after the water evaporates, the water level in the pot drops, so you have to add water to boil again.

By the afternoon, the sweet potato flour was all ready.

Because he wanted to collect medicinal materials, Gao Mingcheng had a scale at home, weighed all the sweet potato flour, and then divided the sweet potato flour according to the proportion of sweet potatoes.

Grandma Xi wanted Gao Mingcheng to share more, the reason was that she used Gao Mingcheng's water and firewood.

This stove, which burned for a day, used a lot of firewood.

Gao Mingcheng naturally humbly didn't want to, but he couldn't help the fine grandmother, and finally collected a few catties of sweet potato flour.

As for the sweet potato residue, it was all given to the fine grandmother's family, Gao Mingcheng's family did not raise pigs, and the cattle and sheep did not eat this thing much.

Although these sweet potato residues have lost some of their nutrients, they are still good feed for pigs.

(End of chapter)