The smell of fireworks in the world warms the hearts of mortals the most!
I had a day off yesterday and took advantage of my son’s free time at school to think about improving the food and learning to cook at home.
I got up very early in the morning, making soy milk and steaming acacia flowers. Wash it the night before and let it dry overnight to control moisture. Take an appropriate amount (two large bowls) and put it into a basin, first add a little cooking oil and stir. Add flour in small amounts several times and mix well while wearing disposable gloves. Bring water to a boil and steam, turn off the heat after ten minutes, open and pour out directly to prevent discoloration and stickiness, stir to disperse and set aside.
Crush the garlic and mince it into a foam, chop the five spices, and it should be mashed into a paste. However, my son played with the tool and couldn’t find it, so I had to put it directly into the steamed Sophora japonica flowers and add salt. , Nande, sesame oil seasoning.
It tastes pretty good and has been well received and praised!
Dad sends his son to school while I pack the vegetables at home. Blanch the remaining acacia flowers and dry them on the balcony, pick the vegetables brought from my third aunt's house and put them into bags respectively, and sweep the floor. After finishing the work, chop the scrambled eggs, soaked vermicelli, and dried leeks. First cut the vermicelli, season it, add the eggs, and finally cut the leeks so that there is no oil on the chopping board and easy to clean.
First, apply water on a circle of vegetable skin bought at a noodle shop, spread the prepared stuffing on top, and roll it up to prevent big lumps. It looks very good when wrapped, but it is difficult to take it out after steaming, and many of them are rotten. I'm thinking I probably used too much stuffing, so I'll be careful next time.
Dad has a meeting in the evening, and rehearsals for red songs have started again. Thinking that we would gather on the first day and explain some things before disbanding, my son and I followed and played. I didn't expect to rehearse directly. At around seven o'clock, I wanted to take him to take a taxi home, and he had to wait for his father to finish class. I took him upstairs and sat in the back row to listen to them singing popular songs for his edification. The son couldn't stand it any longer and fell asleep. They didn't finish until eight or nine!
It’s past nine o’clock when I get home and I haven’t eaten yet. The scrambled eggs and soaked black fungus in the afternoon couldn't be left overnight, so I started making crystal buns. I saw the recipe on Douyin before. I rolled the dumpling wrapper I bought (for one yuan in the morning) a few times, put in the prepared leek, egg and fungus filling, and folded it in layer by layer along the edges. Brush the grate in the pot with oil to prevent it from sticking. Ready in five minutes! Thin skin and plenty of filling, one bite per bite. Dip in chili pepper and vinegar, it tastes better than the bought ones!
There was a little stuffing left that was not used up, so I didn’t dare to put it to the next day because there was no noodles again. Suddenly I remembered the video I watched before, so I cracked in two eggs, mixed them well, poured them into the electric baking pan and kneaded them into cakes, and served them to my father as a dish. Make the most of everything!
Learn to cook more in the future, let delicious food warm your stomach and heart!