Let’s split up if we want to. I have a system, so who should I be afraid of?

The vixen following Su Panpan wagged its tail excitedly, circled around her feet, and barked.

Qin Xiao and Yueyue quickly dropped the brooms in their hands, jumped around and kept shouting: "Mom, Mom! This dog is so cute!"

Xiaoxiao threw away the weeds in her hand and ran towards Su Panpan happily.

Their attention was quickly drawn to the lively puppy.

The vixen is not afraid of strangers at all.

Qin Mu couldn't help but squat down and touch its head. The vixen licked Qin Mu's hand affectionately.

Qin Xiao stretched out his little hand to tease the puppy, but the puppy jumped happily to avoid him, and from time to time used its nose to nudge Qin Xiao's palm, making Qin Xiao laugh.

The puppy ran to Xiaoxiao, circled around her twice, then gently bit Xiaoxiao's trouser leg and played a little pulling game with her. Xiaoxiao stomped her feet with joy.

The children reached out their hands to touch it, and the puppy ran around excitedly at their feet, rubbing one child's legs and licking another child's hands.

"This puppy is so cute!" "It's so fun!" The children's cheerful laughter kept ringing in the yard.

"I named it Fox Spirit, and we will call it Fox Spirit from now on."

"Fox spirit, come here."

"The vixen is coming after me!"

…………

Seeing the children having so much fun playing with the vixen, she was also very happy.

After putting all the things she bought back in their places, she also wrapped Han Jingrui's jade pendant in three layers of cloth, and then placed it in a corner cabinet where it was not easy to be found or touched.

After finishing all this, Su Panpan went to the kitchen to put away the flour she had bought.

Soak the dried bamboo shoots and dried mushrooms in warm water.

First, crush the koji into powder and put it in a bowl, then add warm water and stir evenly to allow the koji to fully dissolve.

Then she poured one-third of the flour into a larger basin, and then slowly poured the koji water into the flour, while stirring the flour with her hands until it became floc-like.

Finally, knead the flour into a smooth dough with your hands and place it in a pot with warm water to ferment.

After preparing the dough, Su Panpan quickly took out the two pounds of hind leg meat she had bought and put it on the chopping board with a "pa" sound.

The meat is 30% fat and 70% lean, which is just the right ratio. It has a certain amount of fat but is not too greasy, which makes the meat tender and fresh.

I saw her holding a kitchen knife, and with a "thump, thump, thump" sound, she cut the meat into pieces, and the meat foam splashed everywhere.

Su Panpan prepared another bowl of onion, ginger and garlic. She held the bowl with her left hand, slowly tilted it, and slowly poured the onion, ginger and garlic water into the meat filling.

Then, take a pair of chopsticks and stir rapidly in the same direction until the meat filling completely absorbs the onion, ginger and garlic water bit by bit.

Su Panpan did this three times until the meat filling was full of juice, then stopped.

At this time, the soaked bamboo shoots are slightly yellowish in color, and the mushrooms are brown, and they both exude the unique aroma of dried goods.

Su Panpan deftly chopped the bamboo shoots and shiitake mushrooms into small pieces. The golden and pale pink dried shrimps beside her were also finely ground into powder.

Then, she poured the chopped bamboo shoots, dried mushrooms, and dried shrimp powder into the minced meat. At the same time, she added appropriate amounts of salt, soy sauce, white pepper and other seasonings and mixed them evenly.

Then wash the green onions and neatly straighten them, "crunch, crunch, crunch".

Put the green chopped green onion on the minced meat, and pour a little bit of slightly spicy but fragrant chili powder on it, then pour a spoonful of boiling oil on it. With a "sizzle", the aroma of the chopped green onion and chili powder is instantly stimulated, and the fragrance hits your nose.

Then continue to stir evenly, and the chopped green onion and minced meat filling is ready.

Su Panpan looked at the meat filling, nodded with satisfaction, then turned around and opened the lid of the pot to see how the dough inside was rising.

"Good, it's twice the size, that's fine." Su Panpan muttered to herself.

She took the risen dough out of the pot, put it on the chopping board and kneaded it repeatedly to remove the bubbles until the dough became smooth and elastic.

Next, she rolled the dough into long strips of uniform thickness and then cut it into equal-sized pieces.

Then use a rolling pin to roll the dough into a round dough that is thick in the middle and thin at the edges.

She held the dough with her left hand and scooped a spoonful of the prepared chopped green onion and meat filling with her right hand and placed it in the middle of the dough.

She skillfully pinched the edge of the dough, starting from one side, closing it little by little, her thumb and index finger moving flexibly. After a while, a beautiful bun was formed.

It took her more than half an hour to make the buns, and she counted them to make about 80 buns.

The dough and filling had just run out, and Su Panpan was very proud and confident in her cooking skills.

Haha, I’m showing off my cooking skills to the kids again. I’m looking forward to seeing how they feel when they eat the buns.

From time to time, outside the door, the laughter of several children playing with the vixen could be heard, especially Xiao Yueyue with her pigtails, who was giggling the whole time.

Add water to the pot, place a bamboo grate on top, and place the buns evenly. The pot is very large, and more than 20 buns can be placed on each layer. I placed two layers and steamed them twice.

Finally, the big, fragrant meat buns were steamed, and the aroma wafted from far away.

The vixen came following the scent, and the children ran to the kitchen.

"Wow, mom, what kind of filling is this bun? It smells so good!" Xiao Yueyue, who had a pigtail, stared with big eyes, her face full of greed.

"These are meat buns made by my mother. They are still too hot now. Eat them later. I will make some soup and we will have dinner when it is ready." Su Panpan said with a smile.

"Mom, how can you make such delicious buns? You have never made them before!" the children asked in surprise.

"Haha, I saw people selling buns in town, so I wanted to make some for you to try. I didn't expect that I have some talent." Su Panpan said as she put the steaming buns into a bowl.

The rich aroma of meat has already wafted out along with the steam.

The children couldn't wait to gather around, staring at the buns with their eyes, and their little hands couldn't help but want to grab them.

"Don't be anxious, don't be anxious. Be careful of getting burned. Eat it later." Su Panpan said hurriedly.

Pour water into the pot, bring it to a boil, beat three eggs, stir them into egg liquid, pour them in, sprinkle with chopped green onions. Then add salt, pepper, and a little sesame oil.

A refreshing and delicious egg drop soup was ready. I scooped it up and put it in a bowl, then brought it to the table in the living room. The buns were also served.

The buns were plump, white, round and full, with a smooth skin that was oily from the gravy, and exuding an enticing aroma.

The children, completely oblivious to the scalding heat of the buns, took a big bite. Instantly, the scalding gravy filled their mouths, causing them to gasp in pain. Even after being burned, they still wanted to take another bite.

The soup from the steamed meat is mixed with the fresh fragrance of mushrooms, the crispness of bamboo shoots, and the umami of dried shrimps. Every bite is so delicious that it makes your eyebrows drop. You can eat a lot of meat in every bite, which is super satisfying.