The first thing after returning home is to light the stove. You cannot use firewood to ignite the briquettes. The best way is to put the briquettes on the gas stove and burn them. When the bottom of the briquettes turns red and ignites, transfer them to the stove.

.

Then we started kneading the dough. There is no dough mixer here, so we had to knead the dough manually. For the time being, we knead twenty kilograms of noodles. The noodles should not be too soft, but should be hard, so that they are not easy to stick to each other. The noodles only need to be fluffy.

You can put it on the noodle machine and roll it. The more times you press it, the dough will naturally become a smooth surface. As you press it more times, it will become thinner. When it reaches the thickness of noodles, the thickness will be even.

to a certain extent, the mold on the shelf begins to stir downwards, and during the stirring process, the formed noodles fall out.

Because it is braised noodles, the noodles are not wide, but very thin, but slightly wider than dragon whiskers noodles.

After the 20 kilograms of noodles are pressed, place them in a large cage pot for steaming. Before steaming, sprinkle a little salt into the noodles and mix them with the rinsed soybean sprouts. Then put a cage cloth on the cage, and finally

Arrange noodles evenly and cover with lid.

During the steaming process, she began to boil the pork suet, because the noodles also need to be eaten covered with the vegetables she stir-fried (to cover the noodles), so after the noodles are steamed and half-cooked, she will shake them on the chopping board to dissipate the heat and half-cool.

Fully combine it with the boiled pork suet while the pork suet is in the boiling state, wait until the pork suet is completely absorbed by the plain noodles, then put it on the steamer, and then put it with the steamer on the stove outside to let it warm with the temperature of the briquettes.

After the noodles are done, start cooking. You need to prepare the vegetables before cooking. All the vegetables have been washed, so you can just cut them.

Chop the chicken legs into pieces, chop the potatoes into pieces, and the ingredients for stewing potatoes and chicken are ready.

Slice the cabbage, soak the vermicelli until soft, slice the tofu and deep-fry it. Use chopsticks as an aid to use the lotus root. There is a gap between the two slices to fill with minced meat, and then they are wrapped in a layer of starch and deep-fried. This is what northerners like to eat.

The lotus clips, kelp, and tofu skin were cut into shreds, the purchased pork was sliced, and the ingredients for pork vermicelli stew were also prepared.

Tomato eggs are the simplest dish. Make a cross cut on the head of the tomato, roll it in hot water, peel off the skin, and then chop into small cubes for later use.

Beat more than 20 eggs, add some water, white wine, white sugar, and chopped green onion, stir well, and set aside.

Slice the lotus root and cut the kelp into shreds, blanch them in separate pots, take them out when they are about eight or nine times cooked, let them cool, and wait for a while to mix with the vegetables.

Once the raw materials are prepared, the process of cooking and mixing vegetables is much simpler.

The dishes she cooked today were more northern-flavored, just to see how well southerners would accept them.

The Pork Stewed Vermicelli dish is the hardest because it contains sliced ​​pork, lotus root, kelp, shredded tofu, and fried tofu, all of which are good, but it’s unclear how effective it is.

Basically, it takes two pots to stir-fry at home, just enough to load a lunch box on the cart, so she even lost count of the number of times she picked up and carried the spoon in one morning.

The rice had been steamed before cooking, but she left it in the pot untouched to make it taste better when it was simmered.

At ten o'clock, the stir-fried vegetables, cold dishes, rice, and noodles were all prepared. The remaining tofu soup was prepared and poured directly into the lunch box, which was the same lunch box that had been filled with rice.

When I came back in the morning, I brought two steamed buns to my daughter. After the meal was ready, I quickly served her some to make sure she was full. Then she took her daughter's bowl and ate some braised noodles and some rice. After she was full, she didn't care.

After packing up, I started moving out one trip at a time.

Because today was the first day to go, she wanted to go early. The fires on the two stoves were already turned on, and they were placed under the car in a fixed position (there were card slots). Then she took out the dishes one by one and placed them in the grooves above.
Chapter completed!