“How do you package it?”
Ye Linlang thought that Jiameng Town was also an important historical town during the Three Kingdoms period. If she wrote a folk legend with Zhang Fei or Zhuge Liang as the protagonist, it would give the sorghum wine of Jiameng Town a mysterious color.
There was a dazzling light in Ye Linlang's almond-shaped eyes.
Ye Yunkai had a strange feeling in his heart that was hard to describe.
She is like her own daughter.
It's not like she's my own daughter.
"Linlang, go and help me cut the chives!" Ye Yin stood at the door of the kitchen and called out to Ye Linlang.
Ye Linlang responded, "I'll go right away."
She picked up an old sickle with ease, carried a small backpack and went to the vegetable garden in her private plot.
The chives are growing in clumps.
Ye Linlang squatted down and cut a small basket of grass, then picked a handful of green onions. When she was about to go back, she saw a bunch of wild fennel and picked a handful of tender leaves.
When I returned to the Ye family courtyard, Ye Yunkai had already gone out to take care of the cooperative's affairs.
Ye Linlang was sitting in the kitchen picking leeks.
Ye Yin asked, "Linlang, this fennel is very tender. Do you want to eat fried dumplings?"
In the north, fennel is usually chopped and used to make dumplings.
In Jiameng Town, the fennel leaves are washed, coated with batter, and then made into fennel lumps.
The same method can also be used to fry tender mulberry leaves, perilla leaves, eggplant strips, pumpkin slices, sweet potatoes, etc.
But because frying wastes oil, no one is willing to do this except for guests.
"Mom, I'll make some fennel and meat filling to make dumplings later."
"Dumplings?" Ye Yin asked, "Can you make them?"
"meeting."
Ye Yin went to mix, let the dough rest and knead the dough.
Chen Xuelan peeled some peanuts, dried them with a small sieve, and then crushed them into peanut crumbs in a stone pit.
What Ye Yin wants to make is called "mian geda" in the local dialect of Jiameng Town.
In written terms it should be chao shou or wonton.
The thin triangular dough is filled with adjusted leek and meat filling, which is fresh and salty.
The aroma of peanuts becomes an aftertaste lingering between lips and teeth.
Ye Linlang used part of the minced meat and added fennel to make fennel filling.
There was no small rolling pin at home, and she was not very comfortable using the big rolling pin at first.
Gradually I found the trick and rolled out round dough sheets of equal size one by one.
Ye Yin and Chen Xuelan were both stunned.
"Linlang, when did you learn this?"
Ye Linlang rolled out the dough and started making dumplings.
The plump dumplings were placed neatly on the chopping board one by one.
It looks really nice.
It's getting dark.
Yao Shufang came back from outside carrying a bamboo basket.
She has recently started working and earning work points.
Living in the Ye family and eating the Ye family's food, she felt very uneasy.
"Sister Yin, Sister Lan, when did you come back?"
Yao Shufang put down the bamboo basket, and her daughter Xiao Siyue was sleeping inside.
"Just got back not long ago."
Yao Shufang nimbly picked up little Siyue, washed her urine with warm well water, and changed her diaper.
After Grandpa Ye and Grandma Ye came back from work, the family sat around the eight-immortal table and ate wontons stuffed with leeks and meat and fennel dumplings.
"Yao Shufang, you lazy, stealing bitch, get out of here!"
Old Mrs. Liu stood at the gate of the yard with her hands on her hips, cursing rudely.
Ye Linlang asked Yao Shufang in confusion, "Aren't you and the Liu family no longer related? Then what is the Liu family up to?"
Grandma Ye answered for Yao Shufang: "The Liu family blames Shufang for ruining Liu Dazhu's marriage..."
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