Liu Yanran and her family gathered in the kitchen, laughing and chatting as they began the joy of crafting. Today, she planned to teach her eldest and second sisters-in-law how to make rice cakes and gluten. These were simple things, and luckily, they were both very smart and could learn them quickly.
Making rice cakes begins with mixing glutinous rice flour and water to form a soft dough. Liu Yanran expertly kneads the dough, while her eldest and second sisters-in-law watch intently, feeling the softness and stickiness of the dough. Next, she divides the dough into small pieces, flattens them by hand, and steams them in a steamer. The steamed rice cakes exude an alluring aroma, and Liu Yanran sets them aside to cool and set before using them in a dish.
Making gluten requires some skill. Liu Yanran mixed flour and water, kneaded it into a dough, and then began washing it. She kneaded the dough repeatedly, gradually washing away the starch from the flour, leaving behind the elastic gluten. Her eldest and second sisters-in-law watched the washing process with curiosity, asking questions from time to time. Then she tried making it herself. After washing the gluten, she cut it into small pieces and cooked it in boiling water. The cooked gluten became more chewy, and Liu Yanran removed it and let it cool.
In addition, because there was a lot of cabbage, Liu Yanran took her eldest and second sisters-in-law to the kitchen to make spicy cabbage. They first cut the fresh cabbage into appropriate sizes, and then pickled it with salt for a while to soften it and remove excess moisture.
Next, they prepared various seasonings, including chili powder, minced garlic, minced ginger, fish sauce, sugar, etc., and mixed these together to form a rich and spicy sauce.
Then, they washed the pickled cabbage, drained it, and placed it in a large container. Next, they spread the prepared spicy sauce evenly over the cabbage, making sure every piece of cabbage was covered.
Finally, they put the cabbage coated with sauce into a sealed container and place it in a cool and ventilated place to let it ferment naturally. After a period of fermentation, the kimchi is ready.
Kimchi has a deliciously sour and spicy flavor that's incredibly appetizing. Its intense spiciness, combined with a hint of sweetness and garlic, leaves a lasting impression. The crisp, refreshing texture of the cabbage complements the spicy sauce perfectly, making it irresistible. My whole family loves it.
At noon, Liu Yanran decided to use the rice cakes and gluten she'd made that morning. She expertly donned her apron and began preparing stir-fried crab with rice cakes. She cleaned the crabs, split the shells with a knife, removed the gills and internal organs, and then cut them into small pieces. Next, she sliced the rice cakes thinly, blanched them in boiling water, and drained them.
Heat the pan with cold oil, add the onion, ginger, and garlic, and sauté until fragrant. Then add the crab pieces and stir-fry until they change color. Next, she adds the appropriate amount of cooking wine, light soy sauce, dark soy sauce, salt, sugar, and pepper, and stir-fry evenly.
Finally, she adds rice cake slices and an appropriate amount of water, covers the pot, and simmers for a few minutes until the rice cake is soft and flavorful. Then, she opens the pot and simmers over high heat until the soup thickens.
Liu Yanran carefully plated the stir-fried crab with rice cakes, garnishing it with some chopped green onions. She carried the plate to the dining table, where her nephews and nieces were already sitting there waiting obediently.
"Wow, it smells so good!" Nephew Liu Yunfei couldn't help but exclaimed as he smelled the fragrance wafting over.
"Try it, how does it taste?" Liu Yanran smiled gently, full of confidence in her cooking skills.
Liu Yunfei couldn't wait to pick up his chopsticks, picked up a piece of crab and put it in his mouth, savoring it carefully. A satisfied smile appeared on his face: "Well, it tastes really good!"
Liu Yunchu, who was standing by, also took a bite and praised it highly, saying, "It's really delicious. The freshness of the crab and the softness of the rice cake are perfectly combined."
Liu Yanran felt a sweet sensation in her heart when she heard their praise. She also picked up her chopsticks, picked up a piece of rice cake and put it in her mouth, savoring the fruits of her hard work.
"The rice cakes are delicious too, soft and sticky." Liu Yunjin nodded in agreement.
"Your aunt is a good cook." Sister-in-law Qian Yu watched the children eating happily and praised with a smile.
"Yes, whoever marries our Yanran in the future will be blessed." Second sister-in-law Russell also joked. Liu Yanran's face suddenly turned red and she lowered her head shyly.
Liu Yanran retreated back to the kitchen to continue cooking. Seeing that the bean sprouts were ready to eat, she cut off a plateful of them. She washed the bean sprouts, drained them, and set them aside. Then, she poured a suitable amount of oil into the hot wok. Once the oil was hot, she added the bean sprouts and quickly stir-fried them.
The bean sprouts sizzled in the wok as Liu Yanran stirred them constantly, ensuring they cooked evenly. Her technique was deft and graceful, like a beautiful piece of music. Then, she added salt and seasonings and continued to stir-fry. Her eyes were focused and attentive, as if she were handling a precious work of art.
Finally, Liu Yanran added some chives for a touch of color. The green of the chives contrasted beautifully with the white of the bean sprouts, making the dish even more appealing. She tossed the chives a few more times, allowing the chives' fragrance to fully infuse the bean sprouts. Soon, Liu Yanran's bean sprouts were ready. She placed them on a plate and brought them to the table. The aroma of the bean sprouts filled the air, making everyone salivate.
Back in the kitchen, she cut the gluten into small pieces and blanched it in boiling water, then drained it and set aside. Next, she poured a suitable amount of oil into a wok, heated it, and sautéed minced garlic and ginger until fragrant. She then added a suitable amount of sugar and slowly stir-fried it over low heat until it turned a caramel color.
Liu Yanran quickly added the blanched gluten to the pot and began to stir-fry with a spatula, evenly coating the gluten with the sugar color. Then, she expertly added appropriate amounts of vinegar, light soy sauce, salt, and a small amount of water, continuing to stir-fry to ensure the gluten fully absorbed the flavors. Next, she turned the heat to high, allowing the sweet and sour sauce to thicken and coat each piece of gluten.
Liu Yanran couldn't resist taking a small bite. The sweet and sour flavor spread across her tongue, leaving a lasting aftertaste. She nodded in satisfaction, feeling that the dish was perfectly prepared. She carefully placed the sweet and sour gluten on a plate and sprinkled some chopped green onions on top as a finishing touch.
At this moment, waves of tempting aroma wafted out, attracting the nephews and nieces who rushed to the kitchen. When they saw the plate of delicious sweet and sour gluten on the table, they couldn't help but cheer excitedly. Liu Yanran smiled at their happy faces, and her heart was filled with happiness.
Finally, Liu Yanran cooked a pot of refreshing loofah and egg soup. A simple yet delicious lunch was ready! Her mother, her eldest and second sisters-in-law, and her adorable nephews and nieces were all amazed at Liu Yanran's cooking skills, giving her a thumbs-up.
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