【Quick Wear】My Years as a Mother-in-law

Chapter 334: Primitive Tribe Chieftain Mother-in-law 54

Let the aroma of meat and chili fully blend, add appropriate amount of light soy sauce, oyster sauce and chicken essence to season, stir-fry evenly over high heat and serve.

I haven't eaten stir-fried pork with peppers for a long time. I handled the ingredients skillfully and quickly made a pot of stir-fried pork with peppers. I added a lot of special seasonings during the stir-frying process, which made the dish more fragrant than usual. The tapioca pearls cooked on the side also emitted a rich rice aroma.

Xing smacked her lips in her sleep, and suspiciously glistening liquid flowed from the corners of her mouth.

The five eggs at the end of the kang shook slightly and quickly disappeared.

Yun Xi ate a big bowl of rice by herself, kept the rest of the food warm, and sat next to a few eggs.

Xing didn't wake up until the next day, and fortunately nothing happened during that time.

"Xing, you stay here. Don't forget to eat or stay up late." Yun Xi said, "I'll take your place tonight."

Staying up late is a piece of cake for her. She has novels and games to entertain herself. She is very excited now.

"Chief, this wild boar meat is delicious. Can you teach me how to make it?" Xing quickly pointed at the stir-fried pork with chili peppers.

"This is easy. I'll make it for you soon. The frozen eggs and salted duck eggs are almost ready. I'll give them to you when the time comes." Yun Xi said, "Once the eggs hatch, I'll teach the tribe to make it together. I have many recipes."

"Really? Okay!" Xing ate bowl after bowl with satisfaction. He had slept for too long and was now hungry.

However, she could feel that the totem power fed back by the totem spirit was increasing and becoming stronger. Perhaps it was related to the egg about to hatch, or the increasing number of tribesmen, or the fact that the tribesmen were living better and better. In short, this was a good phenomenon, and she didn't know when the shackles would disappear.

After Yun Xi returned, the tribesmen had already returned to their homes. The temperature dropped sharply in winter, and the boiling hot water would soon cool down if taken out, so no one dared to stay outside for a long time.

She exhaled a puff of mist and quickly pushed the door open to enter the house. She saw hot water on the stove inside. She touched the kang and it was also hot. It was indeed a warm and cozy little cotton-padded jacket. This must have been made by Xing'er. Yun Xi felt warm in her heart.

Now that she was the only one in the hall, she felt much more at ease. She took out the ingredients and made a bowl of spicy and spicy soup with plenty of ingredients. She liked this kind of soup better than the bland spicy and spicy soup. Every time there was no ingredients in the soup, she felt that it was not very tasty.

Prepare the ingredients one by one: cooked beef, flour, sweet potato vermicelli, dried day lily, dried fungus, spinach, tofu skin, kelp shreds, green onions, light soy sauce, salt, balsamic vinegar, black pepper, thirteen spices, sesame oil, and sesame oil.

Soak the dried day lily and dried black fungus in warm water separately, knead the flour and yeast, and place them next to the stove to rise. An hour later, Yun Xi had already taken a shower and came out of the space. The dried vegetables were soaked, and the dough had risen, becoming fluffy and soft.

Soak the sweet potato vermicelli in clean water until soft, remove the ingredients and wash them, then cut the day lily into small sections, cut the fungus into wide and thin strips, cut the cooked beef into small cubes, wash the spinach and cut it into small sections, and cut the kelp and tofu skin leaves into shreds separately.

Next, we need to prepare the gluten. Gluten is the soul of Hu La Tang and is a bit tricky to make. Take flour and put it into a large bowl. Add a little water to the flour and stir it with chopsticks until it becomes fluffy. Knead it into a dough that is about the firmness of dumpling dough. Cover the dough with plastic wrap and let it rest for 30 minutes.

Add clean water to the basin and soak the dough for 5 minutes. Then repeatedly wash the soaked dough until the dough becomes darker, and the gluten is washed.

Don't pour out the water used to wash the gluten, save it for later use.

Prepare the seasoning, add a pot of water, bring to a boil, add the day lily and kelp shreds, bring to a boil, then add the cooked beef cubes and then the vermicelli.

Wait for the water in the pot to boil again, tear the washed gluten dough into small gluten pieces, add them to the soup one by one, boil and stir, then add tofu shreds, turn to high heat and boil the whole pot of soup.

Stir the remaining noodle water after washing the gluten with chopsticks, pour it into the pot spoonful by spoonful, and stir it thoroughly in a clockwise direction with chopsticks until the soup is thick.

When it boils again, add light soy sauce, appropriate amount of salt, appropriate amount of chicken essence, and appropriate amount of thirteen spices and black pepper.

Continue cooking for 3 minutes, then add spinach segments, balsamic vinegar, and drizzle with sesame oil before serving. Using more black pepper and balsamic vinegar will make the dish more flavorful.

The spicy soup was ready quickly and was delicious when paired with flatbread. Yun Xi kneaded and rolled the dough into round flatbreads, sprinkled white sesame seeds on them, brushed a little oil in a frying pan, put the flatbreads on them and baked them.

The best pairing for spicy hot pot is actually pan-fried buns (Shuijianbao). Youtiao (fried dough sticks) are also available, but they're too greasy. Eating them in the morning always makes my throat feel stuffy, so I don't even consider them. Instead, I'd rather make some pan-fried buns. The ones with chive, egg, and vermicelli filling are the most delicious. They're fried until crispy, and they're crunchy yet not greasy, with a hint of floury fragrance...

Yun Xi was thinking while eating. It seemed that she needed to make a rule. It would not be convenient to prepare special meals for the tribesmen when they came here at any time.

After dinner, he brought the leftovers to Xing and went back to the Golden Palace to rest on the kang. When he woke up in the evening, he could faintly smell some spicy aroma. He thought that the tribesmen had started preparing dinner, so he took out a mirror to look at himself.

Dark circles around the eyes.

I went to the space to find some aloe vera, squeezed out aloe vera gel, added river water from the space, and applied it on my face. I washed it off after half an hour. My skin had returned to being white and smooth, and some old scars had faded a lot.

As expected, the space river water is not ordinary. It saves me money on skin care products in the future.

"Mom, you are so white, as white as the moon. What's the secret?" Xing came with a bowl of food and was envious of the changes in her mom.

"I don't need them anyway, so go get some small ceramic jars and I'll get you some skin care products." There are many famous brand skin care products in Yunxi Space. If I had known this, I wouldn't have wasted the money.

She opened the package, poured the skin care products into a ceramic jar, taught her how to use egg white and pearl powder to apply a facial mask, and then sent her away, taking with her the food she had brought.

"Mom, why are you chasing me away? Are you going to make something delicious behind my back again? Please enjoy the soup you prepared for the priest." Xing was unwilling.

Yun Xi rubbed her head and said, "Okay, you little foodie, I'm going to make some pan-fried dumplings and boil a pot of spicy soup for you. Try it, but don't tell anyone. These things are not easy to get."

It is very convenient to eat pan-fried buns outside, and it is not difficult to make them at home.

Knead a piece of dough, mix a bowl of filling, pinch it, add flour and water, steam it and fry it until it is crispy. The bottom is crispy and the top is soft, with a rich taste. It is more fragrant than steamed buns. Today I made cabbage vermicelli filling.

Xing quickly put down her skin care products and helped with the cooking. Seeing her mother taking out things that did not belong to this era out of thin air, she suddenly fell silent. She really couldn't tell anyone about it easily.