A small breakfast shop in the street market, supporting the family and making money

In the evening, after Leng Huai and Leng Cang came home from school, they were very happy to see so many potato chips fried at home.

Not only the students in the private school want to eat it, they have also been wanting to eat it for a long time.

Seeing that there were not only potato chips and French fries, but also pumpkin baked with salted egg yolk, they were even more excited and praised the dish while eating it.

At this time, Leng Yan came over with a big bowl and said, "This is the iron pot stewed goose that we made at noon. Uncle, big brother and little brothers, please try it and see how it tastes!"

Since they didn't finish the stewed goose at noon, Leng Yan left some for Leng Huai and the other two.

"What!?"

Leng Qi, who was standing next to him, widened his eyes instantly when he heard this.

"My goose!!"

The chickens, ducks and geese at home were raised by Leng Qi and Leng He since they were young. Suddenly, the high-spirited geese turned into delicious stewed geese.

Leng Qi found it hard to accept it for a while. He cried loudly while chewing the goose meat non-stop. In the end, he drank three big bowls with tears in his eyes.

"It's delicious!"

After that, Leng Qi cried again after eating, and then fell asleep. He was a good man again the next day.

Yesterday, because of the ancestor worship, Leng Yan and his family did not go to the food store. So this morning, after arranging the affairs at home, they left old man Leng Su and Leng He at home to accompany Leng Kang and Chen Yueshu who had just returned home.

Leng Huai, Leng Cang, and Leng Qi continued to attend private school, while Leng Yan and her parents drove a ox cart to the shop in the town.

Before leaving, Leng Yan carried a few big pumpkins into the car.

Recently, the shop has not launched any new breakfast products for a long time, except for the sauce-flavored pancakes, pan-fried dumplings, chive boxes, and soup dumplings.

So Leng Yan thought about making some new products with pumpkin, preferably sweet ones. After all, the breakfast in the shop is mostly salty, so it’s time to add some desserts to give diners more choices.

When Leng Yan and his companions drove the ox cart to the back door of the shop, Aunt Liu and Aunt Yao, who were guarding the back door, came out to greet them.

Aunt Liu and her daughter Zhan Ying earned some money working in the Leng family shop. Also, as their son Zhan Jiang was getting married, the family discussed and bought an ox cart that they had always wanted to buy.

Now, when the mother and daughter come to work in the Leng family's shop, Zhan Hu picks them up and drops them off every day. Therefore, with the consciousness of workers, Aunt Liu and her daughter, as well as other workers, will arrive at the shop earlier than the Leng family and start busy preparing for work.

They first moved the leeks and amaranth purchased from the village on the ox cart to the well to wash them one by one. Then they chopped them, prepared the stuffing, and made dumplings, all in one smooth move.

When they moved to the pumpkin, Leng Yan specifically instructed that the pumpkin should be washed, peeled and pulped, then cut into pieces and steamed in a steamer. She was going to make fragrant pumpkin porridge and crispy, sweet pumpkin cakes.

While the pumpkin was steaming, Leng Yan picked out a fat old hen, and then added some peppercorns, bay leaves and various spices to cook a pot of thick chicken soup.

Since the beginning of autumn, the weather has been getting colder day by day, so I made chicken soup stewed with spices and egg soup.

The old hen for stewing the soup is evenly torn into thin strips and paired with the egg soup. Sprinkle some pepper, add some sesame oil, chopped green onions and coriander. The taste is simply fragrant and delicious, warming both the heart and the stomach.

Pumpkin porridge is also easy to make. After the rice is boiled into thick white porridge, add the steamed and glutinous pumpkin. Stir evenly and stew it. Then add a little sugar and bowls of pumpkin porridge are ready.

The pumpkin porridge prepared in this way is served in a wooden barrel and sold with one bowl of pumpkin porridge and two pan-fried buns. It is a rare breakfast delicacy.

Pumpkin pie is made in a similar manner. Steam and cook the pumpkin, crush it, add appropriate amounts of yeast, sugar and glutinous rice flour, knead and mix the dough evenly, and then set it aside to rise.

Taking advantage of this break, Leng Yan prepared breadcrumbs for making pumpkin pie.

There were no bread crumbs in that era, but they could be sold in the mall, but eating them cold and simple was not a long-term solution, so she used the cold steamed buns left over from yesterday.

After breaking the cold steamed buns into small crumbs, control the oil temperature and fry the crumbs in a pan until golden brown. Then drain the oil and remove them. This is how the simple version of bread crumbs is made.

After the pumpkin dough had risen, Leng Yan called her mother to help her pinch the dough into small pieces, then knead them into balls. The small balls were rolled in breadcrumbs and then pressed into small pancakes for later use.

Finally, pour a proper amount of oil into the pot. When the oil temperature rises to 40%, Leng Yan slides the freshly made small pancake embryos into the pot one by one and frys them slowly over low heat.

When it is just put into the pan, remember not to turn it over in a hurry. Wait for it to be shaped and the small pancakes float up, then you can use chopsticks to turn it over so that it can be evenly heated and continue frying.

As the oil temperature gradually rises, the pancakes will slowly swell up. When both sides are fried until golden brown, they can be taken out of the pan.

The pumpkin pie just came out of the oven, and it was filled with a fresh aroma. Leng Yan immediately called the workers in the shop to come and taste it.

This is a new product in the store today. Only when the workers have tasted it and know how to describe the taste can they better recommend the new product to customers.

Just as they had finished eating pumpkin pie with great satisfaction, guests started to arrive in the hall in front.

"Boss, give me three large servings of sauce-flavored pancakes to take away and two to eat in the store."

A big man started to order as soon as he entered the store, and asked, "What's the soup today? Give me two bowls too."

Upon hearing this, Daqiang, who was in charge of reception, pointed at the various food outlets one by one and introduced them:

"In reply to the guest, today's soup is spicy egg soup and sweet pumpkin porridge."

When the big man heard that the sweet porridge was not interesting, he followed the window that Daqiang pointed to and ordered two bowls of egg soup.

The location of the window is designed to be similar to the food counter in a cafeteria, so diners standing at the window can see what is going on inside the window.

At this moment, the big man saw a big pot on a stove in the window, in which was boiling a pot of rich and fragrant broth.

Zhang Cui Niang, who was sitting at the window, heard the big man ordering three bowls of egg soup, so she asked, "Sir, would you like some chopped green onions and coriander?"