When all the ingredients for today were sold out, about half of the rice dumplings were sold, and eighteen gift boxes were also sold. Lin Yan was overjoyed and was thinking of ordering another twenty. He would not make more than that, otherwise after the Dragon Boat Festival, no one would buy them.
So after work, the same process begins again: purchasing ingredients, ordering gift boxes, soaking ingredients, and making rice dumplings.
The rice dumplings I made tonight were custom-made by Uncle Qian. I had originally made them last night, but today, including the gift boxes, I sold over 200 of them. The rest went to Uncle Qian, so there won't be any left to sell tomorrow. Luckily, I figured I wouldn't make too many yesterday, so I saved some ingredients and soaked them this morning.
Yu Ge'er doesn't have to go to class tomorrow. Feng Xiu Niang has made an appointment with him to work for five days and rest for two days. He plans to help make rice dumplings at home tomorrow.
Now he is diligently helping to soak the beans. "Brother, are the rice dumplings selling well?"
"Not bad, we sold over 200 of them."
"Wow, so many." Yu Ge'er was surprised and happy. He hadn't been able to go to the shop for several days. He went directly to Feng Xiu Niang's in the morning and had breakfast at home.
"Are you going to stay at home or go to the shop tomorrow?"
"Where's Goff?"
"I'll be making rice dumplings at home. Let Ah-mo go to the shop."
"Then I'll be at home too and help you make them." Yu Ge'er planned to go to the shop to help the day after tomorrow.
"All right."
Li Yuemei came back from the fields and helped to make rice dumplings. There were a lot of ingredients today, and she estimated that there would be some left over besides what Uncle Qian wanted.
Lin Yan yawned and stood up to prepare dinner. "Mo, I'll go see what to cook."
"I picked some bitter melon this morning. Do you want some?"
"I haven't eaten in a long time. How about scrambled eggs?"
Li Yuemei and Yu Ge'er nodded. This was the first time they ate bitter melon this year. It was delicious whether it was scrambled with eggs or fried with meat.
Lin Yan first steamed the rice, picked up a bitter gourd, washed it, split it in half, dug out the pulp, and then cut it into thin slices.
There are two ways to make bitter melon scrambled eggs. One is to fry them separately and then mix them together. The other is to blanch the bitter melon, beat in the egg liquid and stir, then pour it into the pan and fry it. Lin Yan plans to do the first one.
Crack five eggs into a bowl and whisk them together. Melt a spoonful of lard in the pan, then pour the hot oil into the eggs. With a sizzling sound, the fragrance of the eggs instantly permeates. Stir-fry for a few times before setting aside. Then, add a little more lard to the pan and quickly stir-fry the sliced bitter melon. The unique fragrance of the bitter melon instantly permeates the air. As Lin Yan stir-fries, he thinks: although bitter, the bitter melon also has a unique flavor.
Yu Ge'er, tired of wrapping, came in, attracted by the smell. He leaned over and asked, "Brother, is the bitter melon cooked?" Lin Yan smiled and said, "Almost. It needs to be fried for a while to taste good." After that, he poured the previously fried eggs back into the pan and stir-fried them with the bitter melon. Sprinkle with an appropriate amount of salt to season, and a simple bitter melon scrambled egg dish is ready.
The rice was almost ready. While steaming the rice, Lin Yan put two eggplants in to steam together, preparing to make an eggplant salad. When he opened the lid, the eggplants were already steamed soft. Lin Yan used chopsticks and a spatula to carefully scoop them out and put them on a plate, preparing to let them cool for a while before tearing them.
First, make the sauce. Mash the garlic and chop the cilantro and chili peppers into small pieces. Combine the soy sauce, balsamic vinegar, sesame oil, and salt in a bowl. Add the chili peppers and mashed garlic and mix again to make the dressing.
The eggplant was not so hot at this time. Lin Yan tore the eggplant into long strips, poured the sauce on it, sprinkled with coriander, and mixed it evenly with chopsticks. A plate of cold hand-shredded eggplant was ready.
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