After traveling through time, she went to practice her way of making money

Seeing her third brother studying so hard, Su Shian was overjoyed. After all, it was rare to have such an opportunity to be assigned to someone else! After she wrote down the recipe for fermented bean curd in detail, Su Shian was still planning to ask Su Shirong to write the recipe for fried tofu, but at this moment, Su Yu's voice suddenly came: "It's getting late, everyone should go back to your room and rest."

"Oh, OK!" The happiest person at this moment was Su Shikuan, who finally managed to get through the long night of homework. Especially when Su Yu, the strict teacher, sat beside him, and when he had Su Shirong, the diligent and studious brother, as a comparison, he felt like he was living a year in a day.

At this moment, Su Shian was not only thinking about how to make more tofu-related derivative foods, but also began to think about the food for the Dragon Boat Festival. However, she was not sure whether the local custom preferred salty or sweet rice dumplings.

In the next two days, in addition to completing their daily homework, Su Shian and his brothers and sisters also begged Deng Qiyue to help them find books about the Dragon Boat Festival customs. Since many of the words in the books were beyond their understanding, Deng Qiyue had to suppress his inner irritability and patiently explain them to them over and over again.

When Su Shian read these books, she was surprised to find that the Dragon Boat Festival in this time and space was almost the same as that in her time. The local people also held traditional customs such as dragon boat racing, wrapping rice dumplings, drinking realgar wine, hanging mugwort, soaking in calamus baths, and making mugwort sacs during the Dragon Boat Festival.

To be honest, for Su Shian, who used to be a social animal, every Dragon Boat Festival is nothing more than eating a few zongzi to follow the festive atmosphere. These zongzi are either welfare products distributed by the company or a few that she bought casually. As for other festival customs, she has only heard about them, especially the spectacular scenes like dragon boat racing, which she can only know a little by watching videos.

She had neither the opportunity nor the time to experience those interesting activities such as hanging mugwort and taking calamus baths.

With candles lit, the Su family got up and went to work. Today is the Dragon Boat Festival, and everyone has welcomed the long-awaited holiday, but they can't sleep in like usual - because there is an important banquet waiting for them to prepare this afternoon!

Yesterday, some elaborate dishes had been prepared in advance, and today they only needed to be steamed or fried to be served. The people responsible for cooking these delicious dishes were the warm-hearted Grandpa Fang and Grandma Fang. Since Deng Xian was too busy, they took the initiative to take on this task.

However, the highlight of this banquet is not just these dishes! Next, Deng Xian introduced the specific steps of making zongzi in detail:

The first thing to do is to clean all the ingredients and the emerald green bamboo leaves. Especially the glutinous rice, you must wash it repeatedly until the water becomes clear and transparent. Only in this way can the cooked rice dumplings be easier to preserve and not easily deteriorate.

Next, spread the washed zong leaves flat in your hands, and then skillfully wrap the crystal clear glutinous rice and other rich and varied fillings in them. This step may seem simple, but it actually requires skills and patience. If you are not careful, it may affect the shape and taste of the zongzi!

Finally, carefully put the carefully made rice dumplings into the pot, add appropriate amount of water, and slowly stew them over high heat. This process takes at least one or two hours, or even longer, to ensure that every grain of glutinous rice, every piece of pork, and all the ingredients are perfectly blended. If the glutinous rice is soaked in advance, the stewing time can be shortened. After a long period of boiling, the rice dumplings are fragrant, soft and delicious, and they also have the effect of clearing away heat and detoxification!

She patiently taught these children time and time again, which made Deng Qiyue laugh: "Look at your hands, how can they be as dull as your feet!"

Su Shikuan, who was the most clumsy in his movements, muttered, "Uncle Qi, why don't you try it too!"

"Hahahaha, no way. I'm only responsible for tasting the food. Oh, let me see if the mugwort is hung up." After saying that, Deng Qiyue turned and walked away.

Seeing this, Su Shikuan pretended to be angry and threw the rice dumpling in his hand, then acted coquettishly to Deng Xian: "Mom, look, Uncle Seven is being lazy..."

Deng Xian smiled slightly and comforted him softly, "It's okay, it's okay. We will definitely improve if we practice more."

At this time, Su Shining's performance was quite outstanding, and he could be said to have inherited Deng Xian's true teachings. Not only that, Su Shirong also did a good job, but he was too focused and attentive, which led to a slightly slow speed. Often when he finished one, Su Shian had already finished three. Although the appearance was not as exquisite as Su Shining's, it was better in terms of high output.

The dumplings they make are small and exquisite, shaped like a pointed tower with sharp edges and corners. This unique appearance design makes the bamboo leaf dumplings unique and eye-catching.

The raw materials are quite simple and pure, only glutinous rice and bamboo leaves are needed, but this seemingly ordinary combination contains endless ingenuity. Today, they have prepared a rich variety of ingredients: sweet and soft red beans; crystal clear candied dates; smooth and tender coix seeds; sweet and sour raisins; mellow pickled pork; and the most special one is the Su family's secret tofu - the addition of this soul seasoning undoubtedly makes this attempt full of expectations!

The bamboo leaf rice dumpling is unique and exquisite, full of artistic sense, leaving a deep impression. Let's look at the main part first. It is made of glutinous rice that is carefully pounded and kneaded, and then cleverly kneaded into a triangular pyramid or a square exquisite "small package". This size is just right, neither too big and hard to swallow nor too small, just suitable for slow chewing.

Finally, it is time for the bamboo leaves to show their talents! Three or four emerald green bamboo leaves are tightly wrapped around the "small package", like an indestructible shield, firmly protecting the delicious delicacies inside. After being washed, these bamboo leaves present a dark green color, giving people a fresh and natural feeling. According to Deng Xian, there are also some unique textures on the bamboo leaves, making each bamboo leaf zongzi unique.

The rice dumplings that Su Shian and his family usually eat at home are extremely simple, usually just wrapping the glutinous rice tightly with a long bamboo leaf. After all, there are many people in the family, and in order to save costs, Mrs. Su will never allow anyone to have the idea of making rice dumplings with different flavors.

Therefore, when they first witnessed the items prepared by Deng Xian and her unique way of wrapping zongzi, they were extremely excited.