Chapter 68 Fried chive dumplings are very delicious...
Chapter 68
Lin Mujin looked at several cameras, almost all of which were imported.
German Leica is the most expensive.
Daily life comes second.
I'm a little conflicted. I don't want to buy something for daily use, but Leica is really expensive.
The Leica m4 that is currently being promoted costs 12,000 yuan.
A better 4p costs 15,000.
She expected to spend three or four thousand dollars, but now it seems that the difference is a bit much.
No wonder there’s an old saying that photography will keep you poor for three generations!
That makes so much sense!
To buy or not to buy?
In fact, the reason I bought a camera was not only to take more pictures of my family, but also to keep a memory for the future.
She also had an idea, which was to take a few photos of the two bags made by her cousin Lin, and then mail them to Kuchi together, so that the chances of them being accepted would be greater.
She was planning to make some money from the drawings.
Of course, she wouldn't be foolish enough to pick out all the bag styles in her mind, she also wants to create her own brand.
Very ambitious.
But the backpack has been made and carried. Even if she didn't sell the pictures, there would be imitations. Chinese people are self-taught in this area and react quickly.
Just like the hot noodles and fried dumplings from food trucks have been imitated by some people.
Fortunately, the food tastes really good, and Cousin Lin and her colleagues are very hospitable to customers. They occasionally use some tricks to promote their own products. In addition, the food is sold out early every day, so word of mouth has been established. That's why the business is so stable and not affected by counterfeit products.
Let’s get off topic. Should I buy the camera or not?
Finally, Lin Mujin decided to look for a second-hand one.
I didn't expect this store to have it.
The price of an ordinary second-hand m3 is three thousand yuan.
Of course, you have to bargain.
The final transaction price was 2,400 yuan plus three rolls of film.
Lin Mujin was so extravagant that she took a taxi with all these things, and it still cost 25 yuan to get home.
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Lin Mujin lay paralyzed on the sofa for ten minutes before struggling to get up.
I have to make lunch. Lin Ai Hungry Mu Li will be back soon.
Open the refrigerator and see what ingredients are inside.
The frozen items include shrimp, beef, pork belly and ribs.
Now that the weather is cooler, customers don’t need to add ice, so there is no need to freeze ice cubes in the refrigerator, which is why so many ingredients can be stored.
And when storing them, they are divided into small portions with plastic bags so that they will not freeze together and are convenient to take out.
There are more things in the refrigerator, not only vegetables but also fruits.
Take out a small portion of shrimp, a handful of leeks, and two eggs.
She decided to make a leek box.
Let’s make another soup. I took out a small portion of pork ribs, there’s a piece of tofu in the refrigerator, and there’s some dried kelp in the kitchen. That’s enough.
However, she did not close the refrigerator door immediately. Instead, she put a portion of pork belly and beef in the refrigerator, letting them thaw slowly for cooking in the evening.
I took the ingredients to the kitchen and threw the shrimps directly into the water so that they would thaw quickly.
The ribs are blanched directly in cold water and the three essential ingredients are added.
Cut a piece of dried kelp from Lin Mujin and soak it in warm water.
He scooped two more spoonfuls of noodles, added a little salt, and then drew a line in the middle with chopsticks.
Knead the dough with hot water and cold water at the same time.
The dough made in this way is soft.
Knead the dough together slightly and set aside to rise.
She began to pick leeks.
During this time, the ribs were blanched and placed in a casserole, which was filled with water and continued to cook without covering the pot.
After picking the chives, rinse them, wash them clean and set them aside to dry.
If only there was some kitchen paper to wipe it with, it wouldn't be there yet.
As for the rag, she couldn't accept it no matter how clean it was.
Fortunately, the temperature is not low now and there is some wind. The leeks are spread out and blown for a few minutes.
She started peeling shrimp.
"I'm a little too cold."
There is a little trick for peeling shrimps, which is to put the fresh shrimps in the freezer for a while, and they will be easier to peel.
But these shrimps were frozen hard, and even though they were thawed a little in water, they were still difficult to peel.
After peeling the shrimp, chop it into small pieces directly. Don’t chop it too finely, just keep the granular texture.
Then I went to check on the ribs. The soup was boiling over the high fire and hot steam was wafting out.
Nodding, the fishy smell of meat will float out with the hot steam.
I went to check the kelp again and found that it had been soaked.
She took it out, rinsed it, cut it into long strips with a kitchen knife, tied it into a kelp knot, and threw it into the casserole. She then cut the tofu into large pieces and put it into the pot. This time she could cover the pot and turn the heat to medium-low.
In more than twenty minutes, you can enjoy the delicious kelp, pork ribs and tofu soup.
Next, start chopping the chives into slightly smaller pieces.
I scrambled two more eggs, chopping them into small pieces with a spatula while frying.
There is no rush to make the stuffing because chives tend to release water easily.
She went to knead the dough.
At this time, Lin Muli came back, and he was still the player who complained of being hungry as soon as he got home.
Lin Mujin simply pulled him into the kitchen to work together, so that they could be more efficient and eat earlier.
"I'll roll out the dough and wrap it, and you'll bake it."
Lin Mujin kneaded the dough, cut it into large pieces, and pressed them into pancakes with her palms.
Then prepare the filling. Pour some sesame oil on the chives to lock in the moisture, then add the chopped eggs and shrimps, and stir with salt, oyster sauce, white pepper and MSG.
Start rolling out the dough quickly. Because the dough is large, the dough will also be large.
"Sister, are these dumplings too big?" Lin Muli was stunned.
This is the first time I have seen such a big dumpling wrapper, I am sure it is not a pancake.
Lin Mujin's hands kept moving. "Who said we were making dumplings? I want to make chive boxes."
"Box? What is that?" Lin Muli scratched his head.
Lin Mujin started talking, "I saw a delicacy in a book. It's just as good as dumplings, but easier to wrap. And it doesn't need to be boiled in water. It's fried in oil, also called lao."
Lin Muli nodded, not quite understanding, "Oh. But I've never done that, sister."
Lin Mujin started wrapping. "It's easy. Just follow my instructions."
Lin Mujin spread out the entire dough, tilted the filling bowl directly, and scooped it with chopsticks.
"So rough?" Lin Muli commented.
Lin Mujin didn't bother to pay attention to him. What does roughness and deliciousness have to do with each other?
The Northeastern hotpot is more rustic, but damn delicious.
She also went to Harbin when it was popular. She ate at many restaurants, big and small, and none of the food was bad.
It’s really a family affair, and the key is the large portions.
Pulling my mind back, I started to wrap the edge, twisting it into small folds so that it won't open.
"I'll be the first one to be branded. You just watch."
Lin Mujin was afraid that she couldn't explain it clearly, so she decided to demonstrate it in practice so that her younger brother could see it clearly.
"Use animal oil, it's more fragrant."
Some experts consider lard unhealthy and pure bullshit.
Later, they debunked the rumor, saying that there are a lot of good things in lard. I don’t know which “experts” to believe.
"Don't use too high a heat. Turn the pancakes frequently. When both sides are golden brown, they're done. Do you smell the aroma? It's fragrant, right? I also like to use a slightly higher heat, so the crust is more fragrant and crispy. Do you understand?"
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