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

After that, you need to use warm water to dissolve the yeast, then pour in an appropriate amount of glutinous rice wine. Then add flour to the basin while pouring in the glutinous rice wine, and stir the flour evenly into a floc.

Afterwards, Leng Yan added some vegetable oil to the basin, and began to use her hands to knead the floc-like dough until it was smooth and delicate without any dry powder.

The next step is to wait for the dough to ferment. When the dough has doubled in size, you can take it out of the bowl and knead it evenly to remove the air holes.

Then roll the dough into long strips, cut it into equal portions, and then knead it into round bun shapes.

After the steamed buns are evenly arranged in the steamer and start the secondary fermentation, you can start steaming.

The fermented glutinous rice steamed buns made in this way are not only fluffy and chewy, but also have a faint fragrance of sweet wine. In short, they are extremely delicious.

Even if nothing else, the steamed buns alone are very delicious.

When the plump white steamed buns come out of the pot, they are pleasing to the eye just by looking at them.

"Oh, this steamed bun smells so good!"

Zhang Cuiniang sniffed and couldn't help but praise.

"Yes, yes. Not only does it smell good, but you can tell it must be delicious just by smelling it!"

Leng Su also echoed from the side.

Seeing this, Leng Yan happily invited everyone to try it together, and then continued to praise it for a long time.

In the end, because there were so many people in the family, they not only steamed several pots of fermented glutinous rice buns, but also steamed a lot of oil-dregs vermicelli buns.

The oil residue is what is left over from oil refining a few days ago, and the vermicelli is made by soaking and softening cassava flour and then chopping it into filling. The filling made by mixing them together makes the buns that are simply delicious.

After all kinds of New Year's goods, buns and steamed buns are prepared, the New Year arrives quietly.

This year is another special year. After a year of development by opening shops and factories, the Leng family is no longer the Leng family that used to worry about the next meal after eating the last one.

Now they live a prosperous life, have enough food to eat and warm clothes to wear, and no longer have to worry about food.

Of course, more importantly, this year is also the year when my uncle Leng Kang finally returned home safely for a reunion after many years.

He also brought back his wife and children, adding to the Leng family's population, which was a great joy.

In this way, this year is destined to be a year of reunion and happiness.

Early in the morning, the family got up early to prepare for the New Year's Eve dinner.

The custom here is to have the New Year's Eve dinner at noon, so right after breakfast, Grandpa Leng took his children and grandchildren to worship their ancestors and post couplets.

Chen Yueshu, Zhang Cuiniang, Leng Su and Leng Yan were busy preparing the New Year's Eve dinner in the kitchen.

Essential dishes include braised fish, braised pork knuckle, four-happiness meatballs, braised pork, steamed pork with preserved vegetables, cold pig ears, as well as chicken stewed with mushrooms and crispy pork vermicelli soup.

Of course, in addition to these, Leng Yan also made sauerkraut stewed with pork bones, stir-fried pork intestines, pickled pepper pork liver, stuffed tofu, and pork tripe and chicken.

Leng Yan spent a lot of effort to make this dish of pork stomach and chicken.

Leng Yan spent a lot of effort just to clean the pig's stomach in the early stages. She first added wood ash, then salt and flour, and washed it over and over again many times before she cleaned the pig's stomach.

After that, the pig's stomach needs to be turned over, the excess fat in the abdominal cavity needs to be cut off, and then it needs to be rinsed with clean water before other ingredients can be prepared.

"Daughter, the chicken has been cleaned for you."

Leng Yan had just finished cleaning the pig's stomach when her father came into the kitchen carrying a cleaned native chicken.

"Thank you for your hard work, Dad!"

Seeing this, Leng Yan took the chicken and used a knife to chop off the chicken's butt, and then neatly stuffed the chicken legs and feet into the chicken's stomach. She had strength in her hands so she could do this step easily.

After the whole chicken is prepared, Leng Yan’s next step is to stuff the whole chicken into the pig’s stomach.

"Daughter, what are you doing?"

Leng Xun saw this from the side and looked at it in surprise.

"Dad, I made chicken wrapped in pig stomach, it tastes delicious!"

Leng Yan didn't explain much and continued with his actions until the whole chicken was completely stuffed into the pig's stomach.

She began to prepare the most important ingredient for pork tripe and chicken soup, white pepper.

She first fried the white pepper and ginger slices until fragrant, then stuffed some of the cold coriander into the pig's stomach and chicken's stomach, and then sealed the opening of the pig's stomach with a toothpick.

Then add clean water to the pot, put the pig's stomach in, then add onion, ginger and cooking wine, and slowly cook the pig's stomach over low heat until it is set.

Put the other part of the white pepper and coriander into the casserole first, and then put the pig's stomach into the casserole. Stew it over low heat for about an hour. When the soup in the casserole turns milky white, add appropriate amount of salt to season and then take out the pig's stomach.

After the pig's stomach has cooled down a little, Leng Yan uses a knife to cut the pig's stomach open, then changes the knife to cut the pig's stomach into long strips, and chops the whole chicken into pieces.

Then she poured half of the chopped pork tripe and chicken pieces into the casserole and added wolfberry for seasoning and coloring. The soup was rich and delicious, with the pork tripe being crispy and refreshing, and the chicken being tender and delicious.

The other half of the cut pork belly and chicken pieces were served on a plate with cold coriander, and a sauce was prepared for dipping in the sauce. The taste was very delicious.

"It smells so good! This pig stomach chicken smells so good!"

Everyone who was busy in the kitchen couldn't help swallowing.

After the whole family had been busy working together for the whole morning, the aroma of various dishes wafted through the kitchen one after another.

Outside the kitchen, the sound of firecrackers popped continuously from house to house.