The aroma of cooking filled the house: I sent my eldest brother to become the Grand Secretary.

Sunny weather.

The birds are chirping and chattering.

On the bed in the 'Lan' private room on the fourth floor of Baicaoyuan.

The two girls, dressed similarly, were sleeping soundly.

"Knock knock knock!" A knocking sound came from outside the door.

The older girls were woken up.

She quickly and quietly got out of bed, not even bothering to put on her shoes.

"Brother Ji? What's the matter?"

Ji Lingfeng frowned when he saw that the girl was barefoot.

Then he slowly opened his mouth and said, "Wei Siyu just said that the sheep that were to be slaughtered a few days ago have been slaughtered and processed."

“It’s already in the kitchen. He asked me to ask you what to do.”

Yesterday alone, she had already consumed most of the frozen lamb rolls.

That night, she instructed Wei Siyu to find someone to kill a few more.

She had asked Wei Siyu to help her bring these sheep over a month ago.

The lamb there is delicious, and thankfully it can be shipped by sea.

Although it's troublesome, as long as the meat is transported live, it can be guaranteed to be fresh enough.

She found a place to temporarily keep the sheep.

Judging from yesterday's consumption, she has to go through her sheep cycle once every two weeks.

"Okay, I see."

After a while, Shen Cao didn't hear Ji Lingfeng speak. When she looked up, she saw him staring at her feet.

"Um, Wanyue is still asleep, and I got anxious in a moment." She was a little embarrassed to have her feet stared at.

"Wait for me a moment, I'll go down with you." After saying that, she tiptoed inside to put on her shoes.

Wanyue was still sleeping soundly.

She's been exhausted these past two days.

In the kitchen, Li Xiaoyu stood next to Shen Cao, looking at the mutton that had already been slaughtered and prepared.

She was already used to it; she was scared when she first met him.

"Master, should we remove all the meat from this mutton?"

"No need. Keep one, slice the fresh mutton for hot pot, and take the meat out of the rest, wrap it into mutton rolls and freeze them."

Suddenly, Shen Cao remembered that just before Wan Yue fell asleep, he touched her hand, and it was extremely cold.

Her feet were also very cold inside the blankets.

How about I make her some lamb this afternoon to warm her up?

Although it's springtime, the temperature is still a bit low in the mornings and evenings these past few days.

The mutton was so fresh that she, being a gourmand, couldn't bear to put such good mutton into the ice cellar.

I cut a slice of lamb chop.

Half a leg of lamb.

The meat on the lamb leg had all been removed.

They also took some fatty meat from the sheep's belly.

Luckily, we had some scallions in the kitchen that we went to the market this morning; they were supposedly just picked from the ground.

It's perfect for making mutton shumai.

The lamb chops are made into hand-pulled meat.

Eat meat in big bites.

Paired with the plum wine unique to Xin'an County, it's simply amazing.

She was already drooling just thinking about it.

Li Xiaoyu went to process the remaining meat.

Shen Cao decided to do it herself.

She first grabbed a small handful of Sichuan peppercorns and a slice of angelica root, put them in a bowl, and poured in boiling water to soak them in the broth.

Then she took out the basin, scooped out three bowls of flour, thought for a moment, and added two more bowls.

First, spread the flour in the basin evenly, then use chopsticks to draw a line in the middle.

Pour half of the mixture into boiling water and the other half into cold water.

Stir each ingredient separately until well combined, then mix them together.

The shumai wrappers made with semi-scalded dough are chewy and the soup won't seep into them.

Knead the dough until smooth, then cover it with a damp cloth and let it rest.

Next, she started processing the mutton.

First, remove all the meat from the lamb leg and then cut it into small pieces.

Mix in the fatty meat and start chopping the filling.

Ji Lingfeng had somehow appeared behind her.

"Let me do it."

Shen Cao saw that he had already rolled up his sleeves.

"I've seen Wei Siyu chop."

Shen Cao handed her the knife he was holding.

Their hands touched briefly before separating.

Shen Cao's face felt a little hot, perhaps from the steam in the kitchen.

A wise man keeps away from the kitchen, but he didn't resist going into the kitchen.

Ji Lingfeng chopped the filling very well, better than Wei Siyu.

Not a single drop spilled.

Shen Cao didn't notice that his ears were incredibly beautiful.

With Ji Lingfeng's help, Shen Cao went to peel the scallions.

She looked at the amount of mutton and peeled off two pieces.

While I was chopping scallions, Wanyue arrived.

"Sister Grass, you're here."

"What delicious food are you making this time?"

“I noticed your hands and feet are cold, so I’ll make you some mutton to help you recover.”

"Sister Grass, you're so kind!"

She pulled on Shen Cao's arm and snuggled against his shoulder, acting coquettishly.

Shen Cao felt a bit heavy on her shoulders and turned around to change her posture.

"Sister Cao'er, why are you crying?"

"I didn't do anything."

Shen Cao pointed to the scallions on the cutting board, "Would you like to try some?"

"You'll cry!!"

Shen Cao chopped the scallions, and Ji Lingfeng chopped the filling.

It must be said that those who practice martial arts are good at chopping filling.

It's both fine and strong.

"Brother Ji, you chopped this filling better than I could."

"Can I ask you to chop all my clothes from now on?!"

"it is good!"

First, put the minced mutton into a bowl, then pour in one-third of the seasoning water, white pepper powder, a little soy sauce, and salt.

Stir with chopsticks until the sauce and meat are fully combined.

Then pour in one-third of the liquid and white pepper powder.

Shen Cao doesn't like ginger, so she added more white pepper powder.

Stir with chopsticks until the sauce and meat are fully combined.

Finally, pour in the remaining one-third of the liquid, a little MSG, and oyster sauce.

Stir with chopsticks until the sauce and meat are fully combined.

Add chopped scallions and pour in some hot oil to release their aroma.

Stir well again, and the filling for the mutton shumai is ready.

Take a large cutting board out of the storeroom.

Then sprinkle with dry flour.

Take a piece of dough and knead it until smooth.

Then cut a hole in the middle and manipulate the dough from top to bottom.

Continue to enlarge the hole in the middle until the dough becomes a uniformly thick ring.

After breaking it, you get a strip of suitable thickness.

Cut the dough into equal-sized pieces with a knife.

Press it into a round cake, then roll it out into a wrapper the size of a dumpling wrapper.

Coat both sides with dry powder, and stack four or five dough sheets together.

Use the end of a rolling pin to roll out the outer edge of a stack of dough wrappers, rolling each wrapper about two fingers wide. After rolling several times, the dough wrappers will be thin enough, and the shumai wrappers will be ready.

"Sister Cao'er, you're so amazing! You've rolled the dough into flowers!"

Li Xiaoyu, who was standing to the side, also put down what she was doing and watched Shen Cao roll out the dough.

My master is so amazing; she just learned how to roll out dumpling wrappers.

I never expected there to be such a patterned skin.

It looks thinner than a dumpling wrapper

She wants to learn.

But with this kind of dough, if you wrap the freshly prepared filling inside, won't the filling leak out?