Is the beginning of a catastrophe? The little farm cook is raising a family with a full warehouse.

When I removed the wet cloth from the basin, I saw that the dough that had been fermented last night was fluffy and plump, exuding a slightly sour aroma.

She reached her hands into the basin, took out the dough and placed it on the chopping board, and began to knead and press it to release the air. The dough was docile and obedient under Cheng Yuntao's hands and soon became firm again.

Grab one end of the dough, use your wrist to exert force, and roll it quickly to stretch the dough into a round dough the size of a bowl and with even thickness.

Heat the oil in a pan and Cheng Yuntao stares at the oil temperature intently. When the oil temperature reaches 60% hot, she bends down, holds the dough firmly with both hands, and gently places it into the pan.

In an instant, the hot oil was bubbling and crackling, and the crust quickly expanded. She held the long chopsticks and turned it over at the right time to ensure that both sides were golden and crispy.

Soon, an attractively colored pancake came out of the pan, steaming hot.

After the fried cake is out of the pan, without bothering to wipe off the fine beads of sweat on the forehead, while the heat has not dissipated, quickly cut a slit on the side with a knife to form a spacious cavity. Then use chopsticks to pick up the steaming hot steamed buns and carefully stuff them into the cavity of the fried cake one by one. The movement is swift and steady, so that the steamed buns and the fried cake fit tightly together.

After washing her hands, Cheng Yuntao wiped the water stains on her hands with her apron, glanced at the bright sky outside, and planned to call everyone to have breakfast.

"Let's practice here first. We can have breakfast soon."

When Cheng Jingzhu heard Cheng Yuntao's voice, a look of excitement quickly flashed across his face.

Finally! This morning's workout is finally coming to an end! He really can't take it anymore!

Cheng Jingzhu had always thought that martial arts training should start with the most basic horse stance. Why was it different for him? This was really frustrating. But he didn't dare complain. He persevered for a long time and finally made it.

Jiang Yu's stomach had been growling with hunger for a long time. When he heard that breakfast was about to begin, he stopped immediately without caring about Cheng Jingzhu.

But before Cheng Jingzhu could sit down and take a breath, Cheng Yuntao smiled and stuffed a large kettle and a few copper coins into his hands.

"Thank you for your hard work, Xiaozhu. Go to the soy milk stall outside and buy a pot of soy milk."

Cheng Jingzhu's back, which had just straightened up, bent down again in an instant. He pursed his lips pitifully and looked at Cheng Yuntao with his eyes wide open, trying to act coquettishly and get away with it.

"The extra penny is for your errands."

When Cheng Jingzhu heard that there was a fee for running errands, the pain in his waist and legs instantly stopped. He immediately stood up and trotted out the door.

"Leave this matter to me—"

The sound drifted farther and farther away, and the person disappeared at the entrance of the alley in a flash.

By the time Cheng Jingzhu bought the soy milk, everyone had already washed up and was sitting at the dining table waiting.

"I'm back, I'm back."

Cheng Jingzhu jogged all the way, panting a little. After swallowing his saliva, he handed the large kettle in his hand over. Cheng Yuntao took it and served a bowl to each person in order.

The soy milk is poured into a large coarse earthenware bowl. The juice hits the wall of the bowl, splashing fine foam. Take a sip and you will find that the temperature is just right, warm and cozy.

The sweet feeling comes first, and blooms leisurely between the taste buds, just like the first apricot blossom peeking out from the wall of an ancient alley or old courtyard, the fragrance is subtle but refreshing.

This sweetness is not as rich and strong as candied fruit, but it is light and clear, melting in a sip. The slight sweetness blends with the mellow soy milk flavor, making them inseparable.

Swallow slowly, and the soy milk flows down smoothly, like smooth brocade sliding across the throat, without any obstruction, leaving only the refreshing coolness and rich soy fragrance lingering between the lips and teeth, with a long aftertaste.

After a few mouthfuls, warmth slowly spreads from the stomach, dispelling the morning chill and soothing the hungry stomach.

A hint of surprise flashed across Cheng Yuntao's brows. This soy milk was probably the most satisfying food she had tasted since coming to Junhua City.

Grinding soy milk is a tedious job that requires getting up very early and racing against the dawn.

The water temperature varies with the season, so the soaking time and water dosage are unpredictable. A little less will result in hard, lumpy beans that are difficult to grind; too much will cause them to become soft and lose their shape. It all depends on experience and one must never slack off.

Grinding the beans is even more laborious and torturous. The stone mill is solid and heavy, so you have to scrub it with great effort first to remove the residue accumulated in the gaps between the millstones. If there is even a little residue, impurities will be mixed into the soy milk.

With each push, you have to keep a close eye on the grinding gap. If the flow rate slows down, you know that the bean dregs are blocked and you need to stop and clean it immediately. If you delay for a moment, the soy milk will not flow smoothly, wasting a lot of time.

The mechanical labor repeats over and over again until the whole bucket of soybeans turns into slurry, and then they can take a break, but they are already exhausted.

The next step is to cook the slurry. The fire in the simple earthen stove is difficult to tame, and adding or reducing firewood depends entirely on eyesight.

When cooking soy milk, if the heat is too high, it can boil over instantly, spilling the milky liquid over the edge and onto the floor, wasting your time and energy. However, if you misjudge the sign of a false boil, the soy milk may not be fully cooked, leaving toxins and endangering the health of your family. Therefore, you must keep a close eye on the pot, never letting your attention wander, and carefully adjusting the heat. Only those who have done it firsthand know the torment it entails.

Finally, the residue filtering process cannot be taken lightly.

The boiling hot soy milk is scooped up in a coarse cloth, and the pressure must be even with both hands. If you squeeze too lightly, the dregs will remain, making the milk rough; if you squeeze too hard, the cloth will tear and the milk will leak out, ruining the whole process. After filtering, the cloth must be washed for reuse. It's a tedious and tedious detail.

Grinding soy milk is a complicated process and extremely troublesome. Cheng Yuntao is unwilling to spend so much effort, so it is more convenient to just go out and buy ready-made one.

From this bowl of soy milk, Cheng Yuntao could feel that the stall owner had sophisticated craftsmanship, patience and meticulousness, and was a wonderful person who loved life.

After the soy milk warmed their stomachs, everyone reached out to grab the fried cakes and shaomai on the plate.

The siomai are crystal clear, and the rich fillings inside can be clearly seen through the thin skin. The aroma of the fried cakes and the sweetness of the siomai blend together, and the rising hot steam lingers at the tip of the nose. The warm breath instantly dispels the slight chill of the early morning, without any greasy feeling.

Taking a bite, you first hear a crisp "crack" as the crispy outer layer of the fried dough cake breaks apart, followed by a continuous light crunch as you chew. Then, the soft and glutinous siomai bursts open, and the sweet and rich broth overflows, with just the right heat, making you want to stop eating.

The tenderness of the siu mai, the softness of the glutinous rice, the firmness and plumpness of the diced meat, and the rich spicy flavor of pepper are intertwined with the delicious and sweet taste of the broth, perfectly removing the greasiness left by the fried cakes, leaving only a faint aroma of oil lingering between the lips and teeth.

The fried dough cake is crispy on the outside, slightly chewy on the inside from absorbing the shao mai's broth; the shao mai is soft and glutinous, and the fried dough cake imbues it with a hint of burnt aroma. The three textures of softness, chewiness, and crispness collide and blend in the mouth, giving each bite a rich and lingering flavor.

While a light breakfast of porridge and vegetables is certainly enjoyable, a fried dough cake wrapped in steamed buns offers a completely different kind of satisfaction. The aroma of the fried dough cake and the rich texture of the steamed buns blend seamlessly in your mouth, creating a truly satisfying experience.