Wang Tianxiao found it quite interesting to hear the young man say that.
It seems that although he is honest, he has a very strong ability to observe.
Without further ado, he handed the items to the young man and continued moving things. It took him another half hour to finally move all the vegetables upstairs.
The last time they came down, they pulled Wu Wenhua and his group down.
"Brother, why don't you come up with us and sit for a bit? The station is up there, and there are empty rooms. It's much warmer than the car."
"No need, brother. To be honest, those of us who are on the road for long periods of time can't leave our vehicles behind. Otherwise, we won't be able to sleep at night, and we'll be constantly worried that something might happen to the car..."
The young man spoke very frankly, and Wang Tianxiao could understand.
This farm vehicle costs at least 30,000 to 40,000 yuan, and it was probably bought with funds pooled together by many people. The vegetables are also vegetables shared by everyone, and the young man is a representative of this.
If the car belongs to the young man himself, then he may have borrowed a lot of money to buy it.
So this car is like Sun Shaoan's donkey; it's all his possessions. If something goes wrong with it, he'll fall into an abyss and never be able to climb out again.
They would rather suffer a little than let anyone steal or damage his car.
After all, not everyone is as good as Wang Tianxiao.
People in this world are bad.
Since the young man was unwilling to go up, Wang Tianxiao did not insist. He told the young man to be careful to keep warm at night. Although it was not yet the coldest period of winter, the temperature at night had already reached minus seven or eight degrees Celsius, which was quite cold.
Then return to the station.
Above, the station staff had already placed different kinds of vegetables in different places in the warehouse as he instructed.
Those that are already broken or dented should be picked out separately and cleaned up overnight, removing any damaged parts to prevent further damage.
We plan to handle this tomorrow.
Wang Tianxiao felt a sense of satisfaction as he looked at the finished tidying up.
He now has a fortune of five or six hundred thousand, and he also receives a stable monthly dividend.
Now he can finally live the life he wants, a free and unrestrained life without anyone to control him.
He always believed that human freedom is relative.
To be free, one must first possess the means and ability to be free.
If he were penniless and spent all his time thinking about freedom, that wouldn't actually be the case.
Like water without roots, even if it reflects a rainbow of colors in the sunlight, it is only a fleeting moment and has no sustainability.
For a drop of water to truly live freely, it must become the ocean.
The ocean is true freedom.
Wang Tianxiao dedicated his life to developing his career. While he certainly wanted to make a name for himself and prove that he was no less capable, he also longed to live a free and unrestrained life.
Anyway, his freedom isn't about running off to some weird place to enjoy what he considers absolute freedom, but rather about having his own little world, with his wife, kids, and a warm bed—that's enough for him.
"Shopkeeper, would you like to soak your feet later?"
Li Yali is preparing breakfast for tomorrow in the kitchen.
Seeing Wang Tianxiao pass by the kitchen door, he called out to him from inside.
Wang Tianxiao then walked into the kitchen and saw Li Yali sitting under the stove tending the fire. He then went over, lifted his wife up by the waist, and sat down to continue tending the fire.
Li Yali was used to her husband's gentleness, so she started kneading dough beside him.
This is to produce yeast.
Unlike later generations who use baking soda or other leavening agents to steam buns and dumplings, or who have readily available yeast, this method is different.
The reason why this yeast is called yeast is because each time the dough has been fermented, a portion is set aside as the initial yeast source for the next fermentation.
It's just like yeast giving birth to a child, hence the name yeast.
Add half of the flour to the yeast, stir it, and place it in a warm place to ferment.
It's usually placed in the corner of the kang (heated brick bed) and covered with a quilt; otherwise, the temperature in winter is so low that the yeast simply cannot ferment.
However, this method has a danger: the yeast will continue to expand during fermentation. What was originally a little less than half a basin of yeast dough may expand to the point that it cannot be contained in a basin, and eventually it will overflow and flow everywhere.
Don't ask Wang Tianxiao how he knows. If you're not someone who kneads dough often, you generally can't control the amount of dough, and this kind of problem is very easy to occur.
Just like someone who doesn't cook much, when cooking rice, they don't know how much water to use for how much rice. The result of blindly adding water is that the cooked rice is either sticky porridge or so dry that it's inedible, or even becomes burnt rice, with the rice grains not fully cooked.
There are actually many tricks to steaming buns.
In the old days, a woman's quality of life, or any woman's ability to eat well, was judged by how well she steamed buns.
If the ratio of yeast dough to raw dough in the steamed buns is not right, the steamed buns will either crack or look lifeless, and they will taste a bit sour.
If the steamed buns look a bit bluish, it means that the temperature wasn't raised quickly enough after they were put in the oven, resulting in insufficient steam in the buns.
That's why there's the saying, "Don't argue over the steamed bun's aroma."
If the steamed buns look okay, but they don't have a good chewy texture, it means you didn't knead them hard enough or kneaded them for a long enough time.
etc.
At that time, Wang Tianxiao had a cousin who was very skilled. She could knead steamed buns with both hands at the same time, and the steamed buns she made were all the same size, round and beautiful, and she was famous far and wide.
You should know that in Qingcheng, it's customary to bring steamed buns as gifts for weddings and funerals. If the steamed buns you bring from home aren't very good, the host family will be very displeased.
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