Lin Momo had just placed the food on the stone table.

After tidying up, I rushed over to eat.

"Lotus root soup, cold lotus root salad, stir-fried lotus root cubes, it's all lotus root!" Shi Guang glanced at the dishes on the table and looked at his wife with a smile.

"You're a big contributor to the lotus root feast today, so you should eat plenty!"

Lin smiled and placed a large bowl of rice on the stone table in front of him.

"You've washed so many clothes all day, you must be tired. Have some meat." Shi Guang smiled back, who was starving, picked up a rib and put it in his wife's bowl before picking up his bowl and eating his rice in big mouthfuls.

A happy smile appeared on Lin Momo's face.

I am very satisfied with how time has been used.

After being praised, this girl didn't immediately become arrogant; you could still see the effort she had put in in her eyes.

With that kind of insight, he'd definitely have a bright future if he were willing to go out and work hard.

After a hearty meal, time allowed Lin to rest quietly while he washed the pots and dishes.

Lin Momo didn't argue with him, but moved to the peach grove to admire the peach blossoms.

After admiring the peach blossoms for a while, she was surprised to find that a lot of wild vegetables had sprouted in the grove.

Upon closer inspection, there were shepherd's purse, purslane, dandelion, noodle vegetable, wild garlic, bitter lettuce, and lamb's quarters; the others were indistinguishable as grass or vegetables.

The most abundant plants were shepherd's purse, purslane, and wild garlic, growing in clumps.

Lin Momo dug up a lot of wild garlic when she went into the mountains last time and even transplanted it into her space garden, but seeing it now, she still couldn't resist digging it up.

Shepherd's purse is known as the "King of Spring Vegetables".

The most common type, with a light and delicious flavor, can be used to make dumplings, cold dishes, or stir-fried with eggs.

Lin Momo thought that for the next meal, she could try making a feast of wild vegetables.

Immediately, she took out a bamboo cage, a shovel, and a small stool from her spatial storage.

So she spent the whole afternoon digging for wild vegetables in the peach orchard and transplanted more than a dozen of each kind into the space.

Spring is the season when wild vegetables in the mountains are abundant, making it the perfect time to forage for them.

Therefore, Lin Momo thought that there must be many wild vegetables sprouting in the mountains, such as toon sprouts, wolfberry sprouts, purslane, water celery, and bracken fern, the "king of mountain vegetables".

She had only heard of bracken fern before, but had never tasted it.

Being in the mountains, she naturally had to go and see the wild ferns.

Therefore, Lin Momo felt that it was time to put the matter of picking wild vegetables on the agenda.

Seeing that his wife had not returned, Shiguang came over to check on her and learned that she was digging for wild vegetables in the woods, so he went back to continue digging for lotus roots in the mud pond.

Lin quietly filled a bamboo basket and then returned to prepare dinner.

These wild vegetables sprout from the withered grass, so they must be picked clean before washing, and then sorted out by type.

Shepherd's purse can be used as filling for dumplings, purslane can be used to make vegetable pancakes, or vegetable dumplings can be eaten with dipping sauce. Wild garlic can be stir-fried with eggs, dandelion can be used in a cold salad, and shepherd's purse and egg soup can also be made.

It's still early, so Lin Momo can do whatever she wants.

After washing all the wild vegetables thoroughly, drain them on a wire rack. First, prepare the dough for the dumplings.

Then I started making the dumpling filling.

Lin Momo took out a piece of local pork with alternating layers of fat and lean meat from her spatial storage, cut it into small pieces, chopped it a little more, and put it into a small bowl after the meat became sticky.

Add the soaked peppercorn water in small amounts several times, stirring until it becomes sticky. Then add minced ginger, light soy sauce, and salt to taste, a little sugar to enhance the flavor, and finally add hot oil. Stir well and set aside.

Before using shepherd's purse as filling, it needs to be blanched in water to remove its bitterness, and blanched shepherd's purse has a stronger aroma.

After rinsing the vegetables in cold water, squeeze out the excess water, chop them finely, and mix them into the minced meat.

The dough has risen properly, so we can start rolling out the wrappers and making dumplings.

It took Lin Momo an hour to finish wrapping all the dumpling wrappers, about seventy in total. There was still a little filling left, but that was okay; she could put it in her spatial storage and wrap more next time.

Add another pot of water, put firewood on it, and bring it to a boil to cook the dumplings.

As for why they're cooking dumplings before it's even mealtime, that's a different story.

Of course, it was because Lin Momo planned to put the freshly cooked dumplings into her space while they were still hot to keep them fresh, and then bring them out when it was time to eat.

The dumplings are still piping hot, just like they were freshly cooked.

While the water was boiling, she chopped the purslane on the cutting board, roughly minced it, put it in an empty bowl, sprinkled it with a little baking soda, and kneaded it for a while.

Adding alkali is to keep the wild vegetables bright green and prevent them from changing color, and secondly, it makes it very easy to draw out the moisture from the vegetables.

After kneading for a while, you'll feel a sticky texture and the juice will come out; that's the right consistency.

Before proceeding to the next step, take out a portion for later use.

Previously, Lin Momo had been hesitating whether to make wild vegetable pancakes or vegetable dumplings with purslane.

This immediately opened up a new idea: why not do both, so she wouldn't have to struggle with the decision?

It's only a little past three o'clock, so there's plenty of time.

Add an appropriate amount of flour, an egg, a small spoonful of salt, a little five-spice powder, and baking soda to the remaining vegetables in the bowl.

Without adding a drop of water, use only the water from the vegetables to knead into a slightly soft dough, then cover and let it rest.

Then, let's make vegetable dumplings.

Take out the vegetables you just separated, and add flour and a little salt.

Be sure to add flour while stirring, and adjust it to a consistency slightly thicker than yogurt. You don't need to knead it into a dough; just mix the flour and vegetables together until there is no dry flour left.

It's better to use less flour than more, otherwise the steamed vegetable dumplings will become hard and the taste will be greatly reduced.

The wild vegetables taste best when they are soft, so that their fresh aroma can come out.

By now, the water in the large pot will have boiled. Once boiling, sprinkle in a little salt, add the dumplings, and gently separate them with a strainer. Add water three times during the process, and the dumplings will be cooked.

Remove the dumplings from the water and drain them as much as possible. Pour them into a large plate specifically for serving dumplings, spreading them out as evenly as possible so that they don't pile up. Place them in the space while they are still hot.

Ladle two bowls of dumpling soup and put them in while they're still hot.

Pour out the broth from the pot, add a little water, and start steaming the vegetable dumplings.

Take a bamboo steamer, line it with a cloth, spread the prepared vegetable dumplings evenly on the steamer, cover it with the lid, and steam for ten minutes after the steam rises.

Lin silently added firewood to the stove, took out a burning piece of wood, and threw it into the stove of the small pot next to it, preparing to start making pancakes.

Wild vegetable pancakes are very easy to make. Simply place the rested dough on a work surface and roll it into a round pancake.

Spread water on the surface of the pancake, sprinkle a layer of sesame seeds, and then roll it back and forth a few times with a rolling pin. The sesame seeds will stick firmly to the surface of the pancake and will not easily fall off during the baking process.

Once the pan is hot, add a little oil to coat it. Then, lift the raw dough with both hands and place it into the pan. Cook until both sides are golden brown, then remove it from the pan.

If you prefer less oil, you can skip the step of prepping the pan; the wild vegetable pancakes will still taste just as good.

Lin Momo cut the golden and crispy wild vegetable pancakes and set them aside. Then she planned to stir-fry vegetables in the hot pan.