Farming in the Mountains: Max Level Jiaojiao Is Three Years Old

Chapter 605: Don ‘t Hesitate

Translator: EndlessFantasy Translation      Editor: EndlessFantasy Translation

She didn’t need to make so many things now. After all, the street where the shop was located had limited traffic.

Jiang Yue didn’t plan to make any new dishes such as eggs and porridge for the time being. For now, she would make the buns, dumplings, and the tricolor mantou.

The next day, Jiang Yue got up at dawn. Liu Guixia and Li Hehua also got up at this time. They usually got up at this time to make breakfast. Today, they got up to help Jiang Yue make breakfast. They would not let her do anything if they could.

Jiang Yue’s hands were soft and small, so they didn’t want those hands to turn rough.

Xue Dafu and the others weren’t the type to sleep in. They usually woke up at this time and were busy with their own things.

Xue Yan sat at the entrance of the stove, helping to light the fire.

There were two large purple sweet potatoes at home. Xue Dafu went to the fields yesterday, so Jiang Yue asked Xue Dafu to help dig them up. Although the purple sweet potatoes could grow longer, they were still edible at this point. She had eaten them before, but Li Hehua and Liu Guixia didn’t want her to do it herself. Jiang Yue had no choice but to give one to Li Hehua and let her peel it, cut it into thin slices, and steam it in a steamer before pounding it into a paste.

Liu Guixia was already kneading the dough. She needed to knead a few types of dough. If there were some that needed to be kneaded, she kneaded them first.

Since she was going to make the filling of the rice noodle bun, the rice noodles had already been soaked. Jiang Yue asked Li Hehua to help cut the soaked rice noodles into pieces for later use, and then beat the eggs and stir-fried them. The tofu was already soaked in salt water, and Jiang Yue only allowed them to be cut into cubes when it was almost done.

Li Hehua’s speed was immaculate. The knife she held cut the tofu into cubes in a short time. The sizes were almost the same, which showed that her knife skills were very good.

They were going to make steamed buns with rice noodles. Jiang Yue didn’t ask them to make any complicated stuffing. They just mixed crushed rice noodles, eggs, diced tofu, chopped green onion, ginger, oil) salt, and soy sauce. That was the filling of the steamed rice bun.

The filling could be changed, and meat could also be added. As long as it contained rice noodles, it could be called a rice bun.

In fact, she was a big fan of steamed rice buns from her original world. The vermicelli could be cornmeal or potato flour, depending on the flavor you want to make.

The dough for making the rice noodle buns had already been made. Since the stuffing was also done, they could make the buns and steam them in the steamer.

They were not made to be sold, but to show to the family what it was and to be eaten at home. Therefore, the dough was not mixed much, and only twenty buns were made, all of which were put into the steamer to steam.

The stuffing used for the dumplings was not so troublesome. It was the same as the stuffing used for the steamed buns. When Sifu sold dumplings in town, he could use other fillings.

For example, making meat-filled dumplings.

However, potato starch was added to the dough used to make dumplings. After the dumpling skin was taken out and the dumplings were wrapped, they didn’t have to go through the trouble of frying and eating. They were just steamed in the pot.

The tri-colored mantou had three kinds of dough. One was made of flour, one was made of cornmeal and flour, and one was made of flour and purple sweet potato paste. Therefore, the three kinds of dough had three colors — one was white, one was yellow, and one was purple.

The three-colored dough was divided into dough of similar sizes.

The white flour paste was rolled into a large dough layer with a rolling pin, the purple flour paste was rolled into a smaller circle and placed on top of the white dough layer, and the yellow flour paste was directly rolled into a ball and placed on top of the purple dough layer in the middle. Then, it was wrapped and kneaded into a round ball..