Lingquan Space: The group pet, the little lucky girl, is busy with the sea and farming

Chapter 88 Making the stuffing
Absinthe can also be found elsewhere.There was a piece of absinthe, but not much.Also, it won't bloom.It is not as noticeable as vine grass and mud grass.After digging the red mud, Xu Xiumei also came to pick some young leaves.Then he planned to take the sisters to another place to pick young leaves.

The excavated red mud was spread on flat ground to dry.Xu Xiumei took his two younger sisters and started making dumplings.

Su Yunxue sifted the ashes picked up from the cold stove, and Su Yunman poured water into the red beans cooked in the morning and continued to cook.

Xu Xiumei washed the young mugwort and sage grass, mixed them well, roughly chopped them according to a certain proportion, picked up the grass ash, sprinkled them, stirred them, put them in a steamer covered with linen cloth, and started steaming.

"Why did you put ashes?" Su Yunman looked at the so green leaves covered with ashes, and said she was puzzled.

"Don't worry," Xu Xiumei said, "I will make all the preparations."

This time, Xu Xiumei plans to make two flavors, one is sweet bean paste and the other is meat filling.

There were some leftovers from the previous meat.Xu Xiumei chopped these dried beans finer and put them in a small bowl.

A few days ago, the sisters' dried bamboo shoots were also taken out, soaked and chopped, and waited to be fried with the minced meat.

Before buying the meat, Xu Xiumei specially asked for a piece of fat meat, and extracted a large piece of fat meat and lard from the pork leg.Most of them were used for the banquet, and the rest were collected by Xu Xiumei.

Half a spoonful of lard slid down the side of the pot, and it was immediately turned into a pool of lard by the hot pot, and the aroma of lard was immediately exuded.Xu Yao looked at the two sisters she was looking forward to, and put another small spoon in it.

The minced meat is fried in lard.The minced meat turns brown very quickly.Diced dried beans and diced bamboo shoots were also added.Xu Xiumei stir-fried several times, poured soy sauce and some salt, and continued to stir-fry.

Because it is a small stove, the firepower is naturally not as good as the big stoves used by farmers.While frying, Xu Xiumei also touched the wok a few times, and the hot tongue came out along with the lard, which added some "fire fragrance".

Set the fried mince aside to cool.The absinthe in the steamer was also good.Xu Xiumei picked up the edge of the linen cloth, threw the steamed and rotten mugwort into the water basin, washed the grass ash, put it into another basin, and smashed it with tools.

The juice of tender mugwort is dark green.Xu Xiumei added some warm water, poured the grass juice into the prepared glutinous rice flour several times, and kneaded it slowly.

Of course, Xu Xiumei did not use pure glutinous rice flour, but added some glutinous rice flour.When kneading green noodles, use warm water, add a little bit, first knead into flour flocs, and gradually form a dough.

Kneading dough has never been an easy job.Su Yunxue took a closer look and felt that this was no different from kneading dough as usual, so she rushed to do it.

Xu Xiumei turned around to deal with the boiled red beans in the small pot.The soaked red beans have been soaked in the pot for nearly three hours, and the bean paste has been cooked.Xu Xiumei stirred it twice with a spoon, knocked in two pieces of rock sugar, and continued to cook until it was like rice.

Scoop out the red bean paste and mix with a small piece of lard while it is hot.Xu Xiumei is not afraid of being hot.She just mixes it up by hand.While mixing the melted lard and dried bean paste, she crushed the red beans that were not yet rotten, and quickly mixed a bowl of bean paste.

Su Yunxue's dough has been kneaded.Light green dough lay on the bottom of the pot.It looks very springy.Xu Xiumei made lunch for the three of them during the baking time.

She added water to the rest of the red bean porridge and threw in some rice flour balls.The remaining wormwood was also thrown in.This is how the unique red bean dumpling soup was formed.

(End of this chapter)