Guozijian little cook

Speaking of dried apricots, Xiao Nianzhi thought of her dried apricots again.

It's just that when she came here this time, she didn't bother to bring it, so she brought the pickled cucumber.

The dried apricots at that time were half-dried in the sun. I don’t know if it’s raining now, will the dried apricots absorb moisture and deteriorate?
Not going back for the time being, Xiao Nianzhi just had a flash in his mind and didn't think much about it.

There are many things, and of course there are more delicacies that can be cooked.

Xiao Nianzhi listened for a while, then nodded to show that she understood, and didn't ask Laishun to say more.

Although it is said that the wind in summer is not urgent, but when it blows occasionally, rainwater is easy to get into the mouth.

A group of people arrived at the main hall quickly, because of the rain, today's pilgrims were less than half.

The monks follow their daily schedule and conduct morning classes as before.

Xiao Nianzhi and the others went over, put away the oil-paper umbrella, then found a place to kneel and sit there, and soon the sound of chanting sutras rang out.

At the beginning, I was a little sleepy, but after listening to it for a long time, I felt very good. This sound will make people's spiritual world gradually calm down.

After the morning class of the monks is over, the pilgrims go to the canteen to have a vegetarian meal.

At this time, the meals are ready and the cafeteria is empty, Xiao Nianzhi and the others are available.

Seeing Xiao Nianzhi approaching, the eyelids of that upright square-faced little novice twitched.

God knows, when he saw the prime rib yesterday, he thought these people were provoking Buddha.

Although it is said that my Buddha is merciful and inclusive of all things.

However, the little novice said: He is not.

I'm sorry, he is a monk, and he habitually convinces people with "reason"!
It was later discovered that it was not really meaty, but made of flour and potatoes. The little novice performed a live-action pupil earthquake for Yan Changxia at that time.

By the time the little monk recovered from the shock, Yan Changxia and the others had already eaten.

To be honest, he was still a little curious about the taste of the vegetarian ribs.

Potatoes and flour?
Can these two be eaten together?

It seems that it is necessary for him to try it and make it in the future to scare the brothers in the monastery.

After listening to the scriptures, everyone was a little hungry.

Coupled with the unwillingness to always toss Xiao Nianzhi, if she hadn't said that she wanted to prepare some snacks, everyone would have been ready to eat vegetarian food directly.

Anyway, come to pray, the main thing is sincerity.

Don't worry too much about food, it's only ten days and half a month, is it possible that you still can't hold on?

Xiao Nianzhi took a look at today's vegetarian meal, there are multi-grain porridge, multi-grain steamed buns, patted cucumbers, mixed spinach, and boiled peanuts in salt water.

As far as the side dishes are concerned, they are actually quite rich.

Xiao Nianzhi went to the back kitchen, looked at the current ingredients, first took a handful of vermicelli, and soaked it with the hot water in the pot.

Then let Laishun go back to fetch the fungus and dried peony.

The peony fruit of the Jin Dynasty is the modern longan.

Laishun went back soon, waiting for the time when he came back, Xiao Nianzhi blanched the spinach and cut the carrot into thin strips.

Yan Changxia couldn't stay idle, so she squeezed in to help.

Yan Xingxuan also wanted to go in, but Guo Sixue reminded him in a low voice: "Yesterday, it was okay that there were few people, but today there are many people. You said that it is your sister, but no one else knows, and I am afraid that it will spread gossip about Xiangxiang. "

Although it is said that the folk customs are open, some people are willing to add oil and vinegar, and some people have bad mouths.

In case the words are not very nice, let Xiao Nianzhi know, how sad is the little girl?

Yan Xingxuan also felt the same way when he heard it, but he felt a little upset after all, and then he kept stabbing every pilgrim who came in and out of the dining hall with his eyes.

Pilgrims:?

What's wrong with this?
They didn't provoke each other, did they?
There were a few pilgrims who originally had no hope for the food in the dining hall, but now they received Yan Xingxuan's eyes and retreated instantly.

When Yan Changxia came over, he couldn't help much, just lighting the fire.

For this job, Yan Changxia is now familiar with it, and she can even light a fire!

This technique is quite explosive in the circle of aristocratic women in the entire capital!

Xiao Nianzhi originally didn't want her to do it, but Hongshuang Hongzhu waited eagerly behind her.

However, Yan Changxia enjoys it, but refuses to give up the place!

Xiao Nianzhi thought about it, and then let her go.

Lai Shun came back soon, Xiao Nian divided the peony fruit and fungus into two basins and soaked them.

While waiting for the fungus to soak, I went to blanch the soaked vermicelli again.

Blanch until about half-cooked.

After taking it out, chop it into small pieces with a knife.

The way Xiao Nianzhi raised the knife and dropped it was a bit rusty and fierce.

The little monk watched from the doorway, his brows jumping up uncontrollably.

Looking at the soft and deceitful female benefactor, how can she lift the knife so frighteningly?
The little monk didn't dare to look more, although he was also a monk, he still said that.

He has always convinced people with reason!

By the way, he is astonishingly tall, half a head taller than Yan Xingxuan!
Xiao Nianzhi moved very quickly. After the fungus soaked, washed and chopped, he put the fried spinach, carrot shreds, vermicelli and fungus together, and added the sauce.

In fact, if you can add freshly squeezed scallion oil, the taste will be even better.

However, it is not allowed to eat now, so Xiao Nianzhi can only use cinnamon bark and star anise, squeeze a spice oil, and add this to taste.

Add a spoonful of flour at the end.

The purpose of adding flour is to use the stickiness of the flour to make them tighter and prevent the dough from spreading out during the high-temperature steaming process.

After mixing the vegetable stuffing, Xiao Nianzhi cleaned his hands again, then took out an appropriate amount, rolled it into small balls, squeezed out the excess water and oil, rolled it in the fine corn flour, pinched it tightly, and rolled it again.

Repeat this back and forth three times, rolling only once each time, to ensure that the vegetable dumplings are only covered with a thin layer, and then wrapped with the second layer.

The reason why it is repeated three times is to make it more compact with the corn dough.

Every time, pinch the excess fat and water a little, so that the vegetable dumplings and cornmeal can be combined better.

After making the dough, Xiao Nianzhi put the golden dumpling on the side plate, and then pinched the next one.

One after another until the prepared vegetable filling is used up.

Then, put those pinched corn balls on the pot to steam.

Because it is a pure vegetable version, plus spinach and vermicelli are processed.

Therefore, the time for steaming in the pot does not need to be too long, and it should be controlled within the time of a cup of tea.

When the temperature rises, the fresh and natural fragrance of corn has begun to waft out.

After it, there is the fragrance of vegetables and the mellow aroma of sauce.

In fact, if there are eggs and shrimp skin, the taste will be more rich and delicious.

Xiao Nianzhi also saw the whole grain steamed buns in the vegetarian meal yesterday, and thought of it, he can get some simple version of whole grains to eat.

Golden corn balls have rice and vegetables, and there is not much cornmeal wrapped on the outside, only a thin layer. After peeling off, there are more delicious vegetable dumplings.

The little monk watched there for a long time, and finally couldn't bear it anymore.

He was a little tempted, and wanted to learn from Xiao Nianzhi how to make this dish.

Compared with the previous vegetarian ribs, this dish is more practical.

The main thing is to combine meals, saving time and effort.

However, as soon as he took a step, he heard movement in the direction of the entrance of the dining hall.

The little novice paused, then turned his head to look.

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