Transformed into Little Fubao, known as the Little Expert in Pitfalls

Chapter 117: Preparing the Lard Dregs Stuffing

You can't tell it's one person.

He woke up in a second, got up and asked, "Ye Mingchen, what are you doing?"

Ye Mingchen showed no sign of guilt, jumped off the kang and said, "I'm calling you to get up!"

"Oh my god, are you sure you are calling me to get up?" Ye Zilin asked, touching the water droplets still flowing from his face.

“Haha.” Ye Mingchen laughed dryly and said, “You can’t blame me for this. I called you several times at the beginning, but you just wouldn’t wake up. You were like a dead pig. I should say that even a dead pig can’t sleep as well as you.”

"Ye Mingchen, you pig, just wait for me." Ye Zilin shouted angrily. If he was not naked, he would have jumped up and hit little Mingchen.

"Haha..." Ye Mingchen made a face and challenged Ye Zilin, "If you can't hit me, I'll piss you off to death."

This made Ye Zilin very angry. He touched his chest and said to himself, "Don't be angry, don't be angry. If I get angry, no one will take my place."

Ugh……

The more Xiao Zilin tried to suppress his emotions, the more he couldn't.

So, he picked up a piece of clothes and put it on with a few swishes, then rushed towards the direction and place where Ye Mingchen was.

After a while, the two little guys started fighting together.

……

In the kitchen, Wang Yitong had just kneaded the flour until the surface was smooth. It was still slightly hot to the touch. This was because when she was kneading the dough, she added about 80 percent hot water and stirred it with chopsticks into snowflake shape. She started kneading it only after it was no longer hot.

Then, she covered it with a clean cloth. The reason for doing this was that she wanted to "let the dough rest." Most people in the village would "let the dough rest" like her when making steamed buns, dumplings, and pancakes...

Those who know this method have passed it down from the older generation.

It is similar to what people do nowadays, wrapping the dough in plastic wrap while it is resting.

After covering it with the cloth, it needs to "wake up" for half an hour. Wang Yitong did not wait there foolishly, but took the lard residue that had just been boiled and chopped it into pieces. Fortunately, it had cooled down and was easy to chop.

After Wang Yitong put the chopped lard residue in the mixing bowl used for making dumplings, she turned around and left the kitchen, went to the backyard to pick a handful of vegetables, and also pulled out a few onions. She returned to the kitchen, washed them, chopped them up, and added them to the pork residue.

If you add vegetables in this way, you can avoid the finished lard pancakes being too greasy in your mouth.

Then, Wang Yitong added a little light soy sauce, a spoonful of salt, a small spoonful of five-spice powder, and a small spoonful of sugar and began to stir.

After a while, she had mixed the lard filling evenly. She picked up the chopsticks a little faster, smelled the fragrance, tasted it, and murmured, "Not bad, it's okay." She nodded with satisfaction and smiled.

Then, she took out the dough that had risen, uncovered it, kneaded it a few times, and began to divide it into round balls of the same size.

The size of the pancake depends on your preference. If you like big pancakes, make them bigger. If you like small pancakes, like the size of roujiamo, make them smaller. In short, the most important point is to divide them evenly. You can't have one pancake as big as a cow's head and the other as small as a cherry mouth.

After dividing, Wang Yitong rolled the round dumplings into round thin slices with a rolling pin, then put the oil residue filling on them, rolled them into long strips from bottom to top, and then rolled them twice to form a round shape.