You can't even tell it's the same person.
He woke up instantly, got up, and asked, "Ye Mingchen, what are you doing?"
Ye Mingchen showed no sign of guilt, jumped off the kang (a heated brick bed) and said, "I'm here to wake you up!"
"What the heck? Are you sure you're trying to wake me up?" Ye Zilin asked, touching the water droplets still dripping from her face.
"Haha," Ye Mingchen chuckled dryly and said, "You can't blame me for this. I called you several times at first, but you just wouldn't wake up. You were like a dead pig. I should say, even a dead pig can't sleep as well as you."
"Ye Mingchen, you pig, just you wait!" Ye Zilin shouted angrily. If he hadn't been naked, he probably would have jumped up and hit Ye Mingchen already.
"Hehe..." Ye Mingchen made a face and provoked Ye Zilin, "You can't hit me, I'll make you so angry."
This made Ye Zilin so angry that she patted her chest and muttered to herself, "Don't be angry, don't be angry. If you get angry, no one will take your place."
well……
The more Xiao Zilin tried to suppress it, the less he could.
So he grabbed a piece of clothing and quickly put it on, then rushed towards Ye Mingchen's location.
Before long, the two little ones were playing and fighting.
...
In the kitchen, Wang Yitong had just kneaded the flour until it was smooth and still slightly warm to the touch. This was because she had added about 80 degrees Celsius of hot water when kneading the dough and stirred it with chopsticks until it resembled snowflakes. She only started working on it after it had cooled down.
Next, she covered the dough with a clean cloth. She did this so that the dough would "rest" – a process most people in the village would do when making steamed buns, dumplings, or pancakes.
The knowledge of this method was passed down from the older generation.
It's similar to how modern people wrap dough in plastic wrap when they're proofing it.
After covering it with a cloth, it needs to "rest" for half an hour. Wang Yitong didn't just wait there idly. Instead, she took the freshly rendered pork cracklings and chopped them up. Fortunately, they had cooled down, so they were easy to chop.
After Wang Yitong put the chopped pork cracklings into the mixing bowl she used for making dumplings, she turned around and left the kitchen. She went to the backyard to pick some vegetables and a few scallions. She returned to the kitchen, washed them, chopped them, and added them to the pork cracklings.
Adding vegetables helps prevent the pork crackling pancakes from becoming too greasy.
Next, Wang Yitong added a little soy sauce, a spoonful of salt, a small spoonful of five-spice powder, and a small spoonful of sugar and started stirring.
In no time, she had mixed the pork crackling filling evenly. She picked up her chopsticks and stirred it quickly. She smelled it and thought it smelled delicious. She tasted it and murmured, "Not bad, it's good." She nodded in satisfaction and smiled.
Then, she took out the risen dough, kneaded it a few times, and began to divide it into round balls of the same size.
The size of the pancake depends on your preference. If you like big pancakes, make them big; if you like small ones, like the size of a roujiamo (Chinese hamburger), make them small. The most important thing is to divide them evenly. Don't make one pancake as big as a cow's head and another as small as a cherry's mouth.
After dividing the dough, Wang Yitong rolled the dumplings into thin, round sheets with a rolling pin, then placed the fried pork crackling filling on top, rolled them up into long strips from bottom to top, and then rolled them into a circle.
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