He's aunt was in charge of this meal. She asked Bai Guoguo to cook one pot and practice with her, while Aunt Wang was in charge of the other pot.

At this time, the aunts and sisters-in-law who were helping had also cut the sauerkraut and were busy making steamed buns.

This time, the steamed corn bread was half cabbage, half wild vegetables, and the rest was cornmeal and wheat flour.

The cabbage and wild vegetables are blanched in water, rinsed with cold water, and then squeezed dry and formed into balls.

Pour it into the dough bowl, mix well, and then shape it into steamed buns.

Large steamers were also placed on the two large pots, and each steamer required two people to hold together.

Five or six layers of steamers can be placed on one pot, and dry food for more than 1,000 people can be steamed in two or three times.

Bai Guoguo imitated Aunt He and Aunt Wang, stir-frying green onions, ginger, star anise and dried chilies in a pan, then added the washed and shredded sauerkraut.

The sauerkraut here refers to the kind from Northeast China, which is made by putting the whole cabbage into a water tank and fermenting it.

When the pickled fish is put into the pot, the sour aroma immediately hits your nose. After stir-frying for a while, add half a pot of water.

Then cover the pot with a huge lid, wait for the water to boil, and put large chunks of meat in.

The sauerkraut stewed with meat was cooked in the pot, and Bai Guoguo and the other three went to help make steamed buns.

This steamed bun is not difficult to make. Just take out a ball of dough mixed with vegetables, roll it into a ball, make a hollow in the middle, and roll it into the shape of a steamed bun.

Bai Guoguo was very skillful and learned how to make it in no time. The steamed buns she made were no worse than those made by middle-aged women who cooked all year round.

When the second batch of steamed buns was being steamed, the aroma of meat began to rise from the big pot over there.

Bai Guoguo and the others opened the lids of the pots again, fished out the large pieces of meat, and poured three or four pots of cabbage into each pot.

It has to be made without cabbage. The sauerkraut alone is not enough for a whole team to eat. It has to be mixed with some cabbage and vermicelli.

Stir the cabbage in the pot for a while and let it cook. When it is taken out of the pot, it will have the taste of sauerkraut and become sour.

Bai Guoguo, Aunt Wang, and Aunt He each held a chopping board and cut the fat meat.

Aunt He smiled and gave a piece to everyone present to try. It was quite fragrant.

Even Bai Guoguo, who doesn't eat fatty meat, thinks it tastes good. In this era, pork raised purely naturally is delicious.

He's aunt instructed that the meat should be cut as thinly as possible, otherwise there would not be enough to share when serving rice.

They were cutting meat, Li Xiuxiu and the others were steaming steamed buns, and Aunt Jin used cabbage hearts to mix two large bowls of red pickles, which looked delicious.

Bai Guoguo and the others cut the meat and put it back into the pot to continue cooking. The meat must be stewed until it is soft to be fragrant.

After the steamed steamed buns are finished, they are picked out and placed in large basins, filling up 5 large basins.

The big basin here is not a washbasin, but a huge aluminum basin that is bigger than a child’s bathtub.

As the horn sounded for the end of work, Bai Guoguo and the others quickly added salt and vermicelli to the pot and continued stewing.

Generally, it will take more than 10 minutes after hearing the horn before people come to eat. By that time, the vermicelli will be cooked to the right temperature and will not be overcooked.

"Put out your bowls. We'll eat first. We can still serve them some food."

Uncle He asked everyone to bring out their bowls, and everyone's bowl was filled with a bowl of dry goods.

"Xiu Xiu, Guo Guo, you two should go back with your sister-in-law Zhang. Leave the food to us!"

Aunt Wang was afraid that the first wave of men who would come would be older men, some of whom would say dirty words and scare the young girls and wives.

They sent the young ones away and told them to go home and eat in peace.

"Oh, mother, I'll take our food back. You can go and take a rest after you finish cooking. The rest will be cleaned up after we finish eating."

Mrs. Zhang winked at the two young girls and asked them to follow her.

Bai Guoguo knew there was something else going on, so he pulled Li Xiuxiu along obediently and also helped Mrs. Zhang carry a small basket of steamed buns.

The meal is served in a big pot, and each person has a fixed portion. Children under 10 years old can have a steamed bun and half a bowl of vegetables.

For those over 10 years old, two steamed buns and a bowl of vegetables; for women, three steamed buns and a bowl of vegetables; for men, four steamed buns and a bowl of vegetables.

You can eat in front of the brigade canteen, or you can take it back home to eat, but usually the whole family will eat at home.

When Bai Guoguo and the others came out, they saw people coming one after another with basins, small bamboo baskets, or scoops to bring dry food and vegetables.

"Mrs. Zhang, why did you ask us to go home first? I still want to help with the meal."

Bai Guoguo was a little confused.

Mrs. Zhang and Li Xiuxiu burst out laughing.

"Guoguo, you don't know, every brigade has more or less one or two bad apples. They may not dare to do anything, but their dirty talk is annoying!"

Shazi Zhang said with a look of disgust.

"That's right, that Er Gou from the Bai family is the most annoying. He's a 30-something man who's always idle. Whenever he sees a pretty woman, he starts to say dirty things. He's so annoying!"

Li Xiuxiu gets angry when she talks about Ergouzi. She has been approached by Bai Ergouzi twice.

Later, he was severely beaten several times by He Hongjun and dared not come near him again!

Li Xiuxiu still has a sweet smile on her face when she thinks of how He Hongjun came down like a god and rescued the beauty!