Knead the dough until smooth, roll it into a large round flatbread, then use a bowl to press out small round flatbreads. Brush a layer of oil on the small flatbreads, then fold the flatbread in half. Use a new comb to press out rows of patterns on the surface of the flatbread.

Mo Xuan watched the spectacle intently, his eyes glued to Xu Milu's every move. He saw her pinch the end of the dough with her hand, and miraculously, the patterned dough turned into white "lotus leaves."

"What a strange steamed bun! It looks quite adorable."

Yin Wenjiao tried to learn, but failed and could only continue frying her stinky tofu.

"These are lotus leaf cakes. The holes pressed out with a comb look like the veins of a lotus leaf. Once they're steamed, these indentations won't be as noticeable."

Xu Milu put the pancakes into the steamer, let the dough rest for ten minutes, and then steam them for another ten minutes after the water boiled. The lotus leaf pancakes quickly expanded, and the pancake skins that were taken out were white and shiny, fluffy like a cloud. Because they were oiled in advance, the folded pancake skins could be easily peeled open and split in two. When eating, you can put your favorite dishes in, and it's a delicious dish.

During the Tang Dynasty, people would eat "Five Spicy Cold Dishes" during the spring. These were cold dishes made from chopped scallions, garlic, leeks, garlic chives, and onions. Xu Milu made a slight modification to this, turning it into stir-fried dishes of the five spicy spices, which were then eaten wrapped in lotus leaf buns.

Tonight she plans to make scrambled eggs with scallions, twice-cooked pork with garlic sprouts, pickled shallots with chopped chili peppers, cold onion salad, and salted leeks to fill the pancakes. To be honest, the leeks taste a lot like chives, and other people can't tell the difference.

Peel off the outermost layer of the scallion, cut the white part into sections, beat the eggs into an egg mixture, heat oil in a pan and fry into an egg pancake, while it's still hot, add the white part of the scallion and stir-fry until the scallion sections change color slightly, add a little salt and a little oyster sauce and it's ready to serve.

Slice ginger and cut scallions into sections. Put them in a pot of cold water with the pork belly to boil and remove the blood and impurities. Remove the pork belly, let it cool, and then slice it thinly. Cut garlic sprouts into sections and crush garlic cloves. Heat oil in a separate pan, add the sliced ​​pork belly and stir-fry until the surface is slightly browned. Then add Pixian chili bean paste, minced garlic, and garlic sprouts and stir-fry. Finally, add a spoonful of cooking wine to remove any remaining impurities. Once cooked through, turn off the heat.

Scallions have many names. In the north, they are called wild onions or leek whites. In the south, they are called wild garlic. This thing grows everywhere and can be seen in fields and countryside.

The roots of scallions have a high water content and a texture somewhat like small radishes. Xu Milu chose to use them to make chopped chili scallions. The method is simple: clean the fresh scallions, leaving the roots, and put them into a jar. Chop the two-color mandolin peppers, add a little wine and a lot of salt, mix well, and then pile them into the jar. To make the flavor more complex, it is best to add a spoonful of flame glossy leaf powder. Finally, pour in half a jar of water to cover the scallions.

After marinating, it becomes a delicious cold dish. The pickled scallions taste sweet and sour, which is appetizing and refreshing.

Xu Milu makes cold onions directly, but she always likes to cut the onions in half and soak them in water before making them into cold dishes. She changes the water several times before cutting them again. This way, the onions not only don't sting her eyes, but they also have a slightly sweet taste.

Xu Milu's favorite way to eat it is to wrap the five vegetables together in a lotus leaf pancake and then take a big bite. The fluffy and soft lotus leaf pancake even bounces in your mouth. The spicy vegetables inside are layered and rich. The oiliness of the twice-cooked pork, the freshness of the garlic sprouts, the saltiness of the eggs, and the sour and spicy flavor of the scallions are all contained in this small pancake. The slightly sweet and spicy raw onion is the finishing touch.

"It smells so good! I never knew these vegetarian dishes could taste so delicious. I don't know how many good things I've missed. No, that's not right. It's those cooks who have wasted such good ingredients. How could they make such delicious ingredients so inedible? If you ask me, Fengdu City should set up a punishment for those cooks who waste food, so that they can only look at the food and not eat it every day."

Mo Xuan held a lotus leaf pancake and finished it in two or three bites. He turned his head and saw the monk Sanzang and the fast-sleeping Sun Wukong sitting at another table. There were two bowls of fried stinky tofu in front of the two of them.

The greater the quantity, the more abundant Yin Wenjiao's love for her son.

Suddenly, I felt a pang of sadness.

Buddhists forbid the consumption of the five pungent spices, so the monk Sanzang and Sun Wukong's dinner consisted of two large bowls of fried tofu. Moreover, Yin Wenjiao lovingly urged them to eat more.

"Eat more, and you can go play without worry, little rice sister. You cook the pancakes and vegetables, and Liu'er, this monkey, and I will watch the shop here."

It's estimated that no god in the heavens could have imagined that the dignified Sandalwood Merit Buddha and the Great Sage Equaling Heaven were referred to as "Liu'er" and "this monkey" in Yin Wenjiao's mouth.

Xu Milu was struggling to suppress her laughter, and dared not look up or see the twitching face of the monk Sanzang.

But Mo Xuan pondered for a long time, then slapped his thigh:

"No, no! It's highly inappropriate for Lady Yin to address my Lady Xu like that. If you two address each other as sisters, then wouldn't the Tripitaka Master suddenly be a generation lower and have to call Lady Xu 'Aunt'? And wouldn't the Great Sage be a generation lower?!"

He suddenly realized something and laughed foolishly:

"So by that logic, I'm also a Great Sage—mmmmmmm!"

"I'll have to trouble you, Sister Yin, to watch the shop for me tonight!"

Xu Milu immediately covered his mouth and dragged him away, jokingly telling him to keep talking nonsense. Once Sun Wukong sobered up, the skin of this gluttonous snake would probably be useless.

...

...

"Exorcise evil spirits and ward off all diseases!"

"Tusu wine, come and drink my Tusu wine! One coin a barrel, it's a great deal and tastes delicious!"

"Brother, you two slow down! Be careful not to fall!"

"Candy! Big and sweet candy! Two coins a string, three coins for two strings!"

"Lie Lulu! You can't catch me! I am the mighty little general, waa ...

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