The magical doctor mother raises the cute baby

Chapter 315 Hawthorn Cake and Chengfen
Although he knew the precepts, he must be suspicious, but Le Yiren could only pretend to be stupid and pretend not to know.

Otherwise, how should she explain the precept?

Could it be that the baby became like this after sleeping?
Thinking about the consequences of doing that, Le Yiren decided to keep his mouth shut.

"It's time to cook, hehe, I'm going to the kitchen first."

Le Yiren said as he walked quickly towards the kitchen, leaving only his warning and continued to look at the baby suspiciously.

After a simple lunch, Le Yiren began to deal with the mountain goods she had brought back.

Let Chunxiaqiudong help peel the shells on walnuts and chestnuts, and she herself starts digging the cores of hawthorns.

After digging out a porcelain pot of hawthorns, the Leyi people put the hawthorns in salt water and cleaned them.

Then light the fire and add water to the pot.

When the water boils, put the hawthorn in and cook until the hawthorn is soft and rotten, then take it out.

If it was the previous life, the next step is simple, just use a cooking stick to stir it into a puree.

But right now there is no cooking stick, so Le Yiren can only put the hawthorn into a fine sieve and squeeze it with a spoon.

Although this is a bit troublesome, the squeezed hawthorn sauce is very delicate.

After the hawthorn sauce was ready, Le Yiren lit the coal stove, put a clean casserole on it, and then poured the hawthorn sauce into it and boiled it over low heat.

When cooking, rock sugar and white sugar should be added, because there is more hawthorn sauce, Le Yiren put five catties of sugar in one go.

Cooking hawthorn sauce requires patience and constant stirring, otherwise the hawthorn sauce may become mushy if you are not careful.

The hawthorn paste is considered cooked until a line is drawn across the bottom of the casserole with a chopstick and the hawthorn paste does not heal quickly.

Le Yiren spread a thin layer of oil on the prepared square glass container before pouring the hawthorn paste into it.

It took five containers to fill up all the hawthorn sauce.

After smoothing the surface of the hawthorn paste, Le Yiren put the hawthorn paste into the fresh-keeping cabinet.

Then just wait for it to set and cut into chunks.

Here Le Yiren made hawthorn cakes, and on the other side, the four people in Spring, Summer, Autumn and Winter have also processed walnuts and chestnuts.

The walnuts need to be exposed to the sun after they are peeled off, so they cannot be eaten for the time being.

Seeing chestnuts, people in Leyi thought of snowy chestnut mooncakes.

Snow skin mooncakes are different from ordinary mooncakes. Its skin is soft and soft, and it tastes extra chewy.

Just to make snowy mooncakes, you need Chengfen.

There is no Chengfen sold here, so the people in Leyi had to make it themselves.

Chengfen is actually wheat starch, and it is not difficult to make.

Le Yiren scooped up half a basin of noodles, mixed them with water, and kneaded them into dough.

The reconciled dough is better to be firm and let it rest for a while.

After standing still, add water to the basin, and knead the dough like washing clothes. The washed water will appear white.

Pour water into another basin and continue adding water to wash the dough.

Until the water no longer changes color, it is considered to be washed.

Put the washed water into a large basin and let it stand, wait for the white matter to settle, and scoop out the clear water above.

Until there is only white batter left, it is poured into several containers and spread into a thin layer, and finally exposed to the sun, dried and ground into powder, which is Chengfen.

Adding Chengfen when making some pastries will make the finished product appear translucent.

Such as snow skin moon cakes, or crystal shrimp dumplings and the like.

Not only is it pretty, it's also delicious.

Seeing Le Yiren's methodical movements, the four of them were amazed.

It was the first time for them to see someone making food as beautiful as a painting.

(End of this chapter)