Everyone was exhausted after building the wall for half a day.
It was already dark when they returned to the courtyard. Qiao An'an was worried about Ya Ya. When she found that Ya Ya was not in the courtyard, she ran upstairs to look for her. When she got upstairs, she found that Ya Ya had fallen asleep while hugging Da Hei.
After the anxiety subsided.
When Dahei saw its owner return, it quickly raised its head, as if to say, "Master, did you see how well I took care of the little master?"
Qiao An'an gave Da Hei a thumbs up: "I'll give you an extra meal tonight."
Big Black didn't dare to bark, but could only wag its tail incessantly to show its happiness.
Qiao An'an noticed from the second-floor window that Shen Zhou and the others had returned in four cars, carrying a lot of water and supplies. Just as she had expected, the zombies that had followed their cars were all crowded at the entrance of the residential area.
Seeing that Chen Zhou and his team brought back so many supplies.
The people in the courtyard were very happy. They thought that with supplies, the people in the community would no longer come to steal their food.
Everyone was hungry after a busy afternoon.
Grandpa Gu Bei's dough was ready after lunch. Qiao An'an went upstairs and picked a large basket of Shanghai bok choy, as well as some water spinach that had been pinched and re-emerged. After rinsing it clean with well water, she put the Shanghai bok choy into a pot to blanch it.
Blanched Shanghai bok choy, rinsed in cold water and chopped, is then mixed with the leftover oil from the noon oil-making process. After mixing, salt, light soy sauce, dark soy sauce, pepper, and sesame oil are added for seasoning. The fragrant filling for the steamed buns is now ready.
Grandpa Gu Bei said that Shanghai bok choy filling buns taste better with more oil, so he asked Qiao An'an to add a big spoonful of lard.
After preparing the filling, everyone started making steamed buns together.
At this moment, Ya Ya also woke up.
Seeing the dough, Ya Ya got incredibly excited and insisted on making some too. Qiao An'an couldn't refuse Ya Ya, so she took her to the well to wash her little hands and then gave her a piece of dough.
Ya Ya clumsily kneaded the dough until smooth and flattened it, mimicking Qiao An'an's movements. She even rolled it out a few times with a rolling pin, but she didn't understand why, despite doing all the steps, her buns still leaked filling.
Gu Bei looked at the strange-looking steamed bun in Ya Ya's hand and laughed: "Can you even eat this steamed bun?"
This is the fruit of my own labor; even if it's ugly, it's still beautiful, I say. In Ya Ya's heart, the steamed buns she makes are the best in the world. She stubbornly raises her face and says, "Why can't I eat them? Humph, my steamed buns will definitely taste delicious!!!"
Qiao An'an affectionately pinched Ya Ya's nose: "My Ya Ya's cooking is sure to be delicious. I'll steam the buns Ya Ya made for her later."
Grandpa Gu was worried that the steamed buns would be too dry, so he also cooked some corn porridge.
After the porridge was cooked, the steamed buns had risen enough. Qiao An'an placed a large iron steamer on top of the porridge pot, lined the steamer with a clean cloth, and neatly arranged the steamed buns one by one in the pot. She then covered the pot and started steaming.
Qiao An'an asked Grandpa Gu Bei, who was tending the fire, to add a flame to the large wok used for stir-frying, so that he could reheat the braised pork offal that he had prepared at noon and eat it as a dish for dinner.
The miniature pig was small to begin with, and the pig's head and tongue had already been eaten at noon today, so there weren't many internal organs. Everyone had done physical labor all afternoon, so they were sure to eat a lot. Qiao An'an thought for a moment and then found the induction cooker, cut off three ribs, chopped them up, and made sweet and sour ribs.
There was white sugar at home, but Qiao An'an didn't use it. Instead, she added a few packets of leftover ketchup from McDonald's before the apocalypse when the dish was almost done cooking, and sprinkled some white sesame seeds on top.
It looks just as good as the ones you buy outside.
After the steamed buns and porridge were cooked, Qiao An'an stir-fried the water spinach she had picked in a pan with hot oil. When it was done, she added some salt, light soy sauce, and crushed garlic, and the aroma immediately came out.
Everyone was starving after a busy afternoon.
Gu Bei finished a steamed bun in two or three bites, slurped up a few mouthfuls of porridge, and then gave a thumbs up, saying, "Why does the bok choy filling taste even better than the meat filling?"
Grandpa Gu Bei picked up a piece of braised pork intestines that was so tender it was almost falling apart: "After it snows, the leaves of Shanghai bok choy become very thick and plump. That's when Shanghai bok choy is truly irreplaceable!"
Chi Xiaoyu has never been a big meat eater.
Since I already had braised pig's head for lunch today, I only ate steamed buns and porridge for dinner, and picked up a few bites of water spinach.
Ya Ya prefers sweet and sour pork ribs. While gnawing on the ribs, she said to Qiao An'an, "Mom, Ya Ya thinks the sweet and sour pork ribs are tastier than the ones we roasted last time."
Qiao An'an smiled and ruffled Ya Ya's hair: "Eat more if you like it."
After the meal, Qiao An'an kept her promise and gave Da Hei the bones left over from everyone gnawing on the ribs, along with some porridge.
Dahei had already started gnawing on the bones from the pot of braised pig's head at noon.
I'm not very hungry.
I only picked out the pork ribs from the porridge and ate them.
Seeing this, Qiao An'an prepared to take the porridge from the big black bowl to feed the little pig, but Da Hei objected and blocked the food bowl, as if to say, "Can't I keep it for a midnight snack?"
Qiao An'an was amused by Da Hei's appearance.
I didn't take its rice bowl again.
Instead, they scraped out the remaining porridge from the pot, added some sweet potato leaves, stirred it well, and then fed it to the little pig.
Actually, Qiao An'an really wanted to use the sweet potato leaves to stir-fry and eat.
She remembered that a pound of sweet potato leaves was more expensive than green vegetables in the supermarket, but Grandpa Gu Bei said that this kind of thing was used to feed pigs, and that it was only used to feed people when there was a food shortage in the 1960s, so she gave up on the idea.
After feeding the pigs, she tidied up the chicken coop and added some corn to the feed trough.
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