Wash the celery, break it into sections, blanch it in boiling water with a little salt until cooked, remove it and chop it into small pieces. Squeeze out the excess water and set it aside.
Cut the pork into small cubes and mince it into a fine paste. Mix the minced pork with chopped celery. Chop the scallions and ginger, add a spoonful of salt, a spoonful of Sichuan peppercorn powder, a spoonful of oyster sauce, and half a spoonful of mushroom powder. Pour oil into a pan, add Sichuan peppercorns and fry until fragrant, then pour the oil into the bowl to release the aroma. Mix well to make the celery and pork filling.
Soak peppercorns, ginger slices, and scallion segments in water. Mince pork (2:8 lean) into a paste. Mince half of the shrimp and dice the other half. Chop the chives and salt them to draw out the moisture. Add a little salt to the minced pork, then add the soaked peppercorn and scallion water in three batches. Stir well, then add white pepper powder, light soy sauce, and dark soy sauce for seasoning. Finally, add the minced shrimp, diced shrimp, and salted chives to make the shrimp and seafood filling.
Mince the lean and fatty mutton into a paste, add the remaining peppercorn water, shred and chop the carrot, add an appropriate amount of salt, a little sesame oil, light soy sauce and dark soy sauce for seasoning, and finally add the chopped carrot, green onion and ginger and stir in one direction with the mutton paste.
Even kneading the dough requires skill. Add a little salt and two beaten eggs to the flour in the correct proportions. While stirring, pour cold water into the bowl until the flour turns into large snowflake shapes. Then, wet your hands and knead the dough into a smooth ball. Cover it and let it rest for about 30 minutes, then knead it again until smooth.
When you make dough this way, the dumpling wrappers won't break easily when you put them in the pot, and they won't stick together after cooking.
There are four people in the family. Xu Milu likes to eat dumplings with celery and pork filling, Xu Minian likes lamb and carrot filling, and Liu Hongmei and Old Man Liu like shrimp and seafood filling. In the past, they didn't have the means, but now Xu Milu has the time and skill to easily prepare three bowls of filling.
"Mmm! Delicious!"
When the cooked dumplings were served, Xu Minian couldn't wait to try one, and even though it was so hot that he was panting frantically, he refused to spit it out.
“Eat slowly, who in the family will take it from you? Be careful, it's hot. Your grandpa just called to say he's going to drink with your Grandpa Cui. Xiaomi, pack some dumplings and take them over later, tell your grandpa to drink less. Your uncle can't stay idle lately, he found a job, he won't be back for a couple of days…”
Liu Hongmei placed a celery and pork dumpling in Xu Milu's bowl and instructed her:
"Dami, don't work too hard lately. There's never enough money in the world. Your master said you're going to participate in that Chef King Competition. Are you ready? Don't put any pressure on yourself. Just go and study hard, okay?"
"Oh my god, you underestimate your daughter. Besides, the competition format has changed this time. If I want to get a spot in the finals, I need to do a live online competition. I'm all prepared. I'll ask Li Ning to lend me his filming team. Don't worry, they're all professionals."
As Xu Milu spoke, she bit open a dumpling wrapper, dipped it in vinegar, and put it in her mouth.
The celery was squeezed twice to remove excess water, so the filling wasn't too watery and instead had a firm texture. The celery was very fragrant, and the pork belly was quite fatty but not greasy. The touch of vinegar added a lot of flavor to this small dumpling.
Lamb and carrot dumplings are also delicious. The dumpling skin is thin and the filling is generous. Half-fat and half-lean lamb is wrapped in the dumpling skin, filling it to the brim. White pepper powder removes the gamey smell. With one bite, the freshness of the lamb and the light sweetness of the carrot come together, creating an explosion of umami flavor that instantly soars to the top of your head.
Shrimp and three-delicacy dumplings are Liu Hongmei's favorite. Xu Milu specially processed the shrimp meat, mincing half of it and mixing it into the meat filling, while dicing the other half. So when you bite into the dumpling skin, you can clearly taste the texture of the shrimp meat. The combination of chives and pork is perfect, and with the freshness of the shrimp paste, it's so delicious that your eyebrows will fall off.
The press conference on TV had long ended, but social media and major media outlets were in a frenzy. Xu Milu's phone kept ringing non-stop—in her university group, high school group, and even her middle school classmates' group that she had long since blocked—all filled with constantly updated new messages.
I wonder how the livestock area construction at the Honghe Research Institute is going.
The large-scale planting plan for Toona sinensis should also be put on the agenda, as should the promotion of fried dandelion.
This time, by trading with the official channels, I should be able to accumulate enough energy to unlock the new dimension.
Xu Milu chewed on her dumplings, thinking casually.
...
...
In a hotel in Beijing, Zhang Cang didn't dare turn on his phone. If he did, it would be ringing off the hook. His parents, his girlfriend's parents, and even his distant relatives whom he hadn't contacted in years had all seen his story on the news and were eager to get to the bottom of things over the phone.
"Wow!! Zhang Cang has really made it big! He's even on the evening news!"
"Mr. Zhang, we are from Great England Seed Biotechnology. We would like to learn more about laurel trees. Would it be convenient for us to disclose this information? If your company is interested in cooperating, our terms are quite generous!"
"Zhang Cang, I heard you started some kind of research institute. Your cousin just graduated from university this year. Could you take a look and arrange a job for him?"
"Holy crap! Zhang Cang! You were on the evening news! That's awesome! You're the most successful one in our graduating class. Do you have any connections to recommend you?!"
"Xiao Cang, I'm your aunt's son's mother-in-law's husband. I heard you can get your hands on that new seed. Your brother works at a seed company. Can you see if you can get a batch of seeds out ahead of schedule?"
"Sir! Hello sir! We are employees of a seed research company in Japan, and we hope to cooperate with you..."
Before he could finish speaking, Zhang Cang hung up the phone.
He finally understood what it meant to be "a farmer who is unknown all day long, but becomes famous overnight through television."
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