Across Ranch Story: Friends of Mineral Town

One afternoon, Lin Xia prepared the fields and went home to prepare dinner!

I have to prepare meals for the next week today, and the quantities cannot be too small.

First was breakfast. Lin Xia cooked a pot of rice porridge and prepared 10 plates of pickled cucumbers, pickled radishes, and salted peanuts.

I'm also going to make some buns and dumplings. Unfortunately, there are no leeks and vermicelli here, otherwise it would be great to make some leek boxes!

Take out the wheat flour, knead the dough, then add yeast to ferment and set aside.

Lin Xia prepared pure fresh meat and fish-flavored shredded pork fillings for the buns. She put a piece of streaky wild boar meat into a meat grinder with onions, ginger, garlic, and eggs, and ground it into minced meat. She also washed and shredded the fungus, bamboo shoots, and potatoes, and then stir-fried them with the shredded pork over high heat, adding soy sauce, oyster sauce, chili oil, and other seasonings.

Lin Xia likes dumplings stuffed with leeks and eggs or shepherd's purse the most, but unfortunately they are not available now. She can only make some pure meat stuffing and three fresh dumplings.

Shrimp dumplings are also delicious. To this end, Lin Xia took out the small props given by Huo Anxin while the dough was not yet fermented, ran to the moat of the ranch, put out the net three times, and caught a large basin of small river shrimps. After coming back, he squeezed out all the shrimps, mixed them with egg white, and added seasonings to marinate for later use.

After the bun dough was fermented, she started to make buns. Lin Xia is actually from the south and is not very good at making pasta. With the limited knowledge she had learned from watching short videos, she stuttered as she made the buns.

The shapes of the buns are all kinds of strange, but Lin Xia doesn't care. As long as they are similar, it's fine. After all, she will eat them herself.

A total of 20 pure meat-filled buns and 15 fish-flavored shredded pork-filled buns were prepared. In fact, the amount of the two fillings is the same, but the sizes of the buns are different, so the quantities are different.

Putting the buns into the steamer, Lin Xia began to knead the dough and roll out the skin. Well, dumpling skins come in all shapes except round, and of varying thicknesses.

Lin Xia had made dumplings before, but had never rolled out dumpling wrappers because the dumpling and wonton wrappers in the south were all bought ready-made from flour shops in the vegetable market.

It's all tears to talk about it. Lin Xia rolled out the dough while paying attention to the condition of the buns. After 20 minutes, the buns were steamed. Lin Xia picked the smallest one and tasted it. Well, it was cooked. And it turned out that the appearance of the buns did not affect the taste. As long as the fillings were well seasoned and the bun skin was well fermented, the taste was still good. Of course, it was limited to eating by myself.

Lin Xia put the buns on the dining plate, put it into the space, and continued to roll out the dumpling wrappers.

Finally, with constant practice, the dumpling skins became rounder and more consistent in size.

Dumplings also come in two flavors: shrimp and corn filling; and fungus, bamboo shoots, and egg filling.

Although it took a lot of time to roll out the dumpling wrappers, Lin Xia made the dumplings very quickly. However, since the dumpling wrappers were of different sizes, the sizes of the dumplings were also inconsistent.

After wrapping the dumplings, Lin Xia counted them and found there were 108 in total. Lin Xia also tried her best to sort them by size before putting them in the pot to cook to prevent them from getting mixed together. Some dumplings were overcooked while others were half-cooked, which was not good.

Lin Xia is from the south, and she always eats dumplings with soup. However, considering that it might not be very convenient to eat dumplings with soup when dining outdoors, she also prepared 2 plates of dry dumplings, and the rest were divided into 6 bowls with soup bowls, 15 dumplings in each bowl.

In addition, a bowl of universal dipping sauce was prepared and placed in the space, so that you can dip it when eating buns and dumplings.

These are the staple foods for breakfast and dinner, which are mainly bread and rice balls. However, Lin Xia made an extra pot of egg fried rice and added some of her favorite shredded vegetables to it, so that she can change the taste occasionally.

There were still two plates of braised meat left from the previous meal, and the braised pork was gone. Lin Xia cleaned up the remaining rabbits and pheasants at home and made two plates of stir-fried rabbit meat, one plate of spicy diced chicken, one plate of spicy rabbit head, a bowl of mouth-watering rabbit meat, and chicken rack and radish stew.

Lin Xia didn’t make braised pork out of the four pig’s trotters she got back from Dart last time. This time, she made them all braised. They were tender and delicious, and melted in the mouth.

Lin Xia disassembled the large crabs she had caught earlier and made spicy crabs. She also made a pot of boiled fish and a pot of boiled pork slices.

In summer, these strong-flavored dishes are more appetizing.

Lin Xia also made a roast suckling pig in the oven at home. After it was done, she removed the bones and divided it into 6 plates while it was still hot and put them all in the refrigerator.

It would not be enough to have only meat dishes without vegetarian dishes, so Lin Xia fried 4 plates of tomato and eggs, 2 plates of spicy and sour potato shreds, 2 plates of scrambled eggs with cucumber, and 2 plates of smashed cucumbers.

To be honest, the variety of vegetables is still a little limited. Lin Xia misses bok choy, cauliflower, baby cabbage, and bean sprouts!

The food for a week has been almost prepared. Lin Xia made a lot of fruit juice drinks for herself and packaged them one by one. She also prepared a lot of warm boiled water and put it in containers into the space. If you drink too much beverages, it will be more comfortable to drink more warm boiled water!

While cooking, Lin Xia also finished her dinner. After changing to a new watch space, Lin Xia sorted out the things in the space.

For items with larger unit volume and larger quantity, such as ores and ice cubes for cooling, Lin Xia still puts them in a space of 99/grid. For items with smaller volume and smaller quantity, such as eggs, apples, honey, etc., Lin Xia puts them in a space of 10 cubic meters.

Lin Xia moved the large bags of wheat flour and large barrels of cooking oil that she had bought before to the refrigerator at home. She only put 99 small bags of wheat flour and 99 small bottles of cooking oil in her personal space. The former was mainly used as gifts, and the latter was mainly used for cooking in the tent outside.

Of course, some corresponding ingredients were also prepared in storage bags and placed in a 10 cubic meter space, but the quantity was not large.

Having done a lot of things today, Lin Xia washed up, checked that it would be sunny tomorrow, and went to bed.

The next morning, Gotz came to the house to upgrade the kitchen. Lin Xia took out the buns she had just made yesterday and asked Gotz to taste them. Gotz thought the taste was very unique, although it didn't look very good.

After Lin Xia finished breakfast, she told the watering dwarf that he only needed to water the corn today, and that he would not need to water the corn tomorrow. Because peanuts and onions were the last harvest, and corn would be the last harvest tomorrow, there was no need to water the corn anymore, and the dwarf said he understood.

Then she greeted Ah Huang and Bai Long, fed the animals snacks, brushed Bai Long's fur, and headed for the beach. It was agreed that Zack would take her to the sea to see the world today.