Transmigration: The Little Chef Calls The Shots-Chapter 57 - Delicious Cold Skin Noodles (1)_1

Chapter 57 -57 Delicious Cold Skin Noodles (1)_1

Chapter 57 -57 Delicious Cold Skin Noodles (1)_1

Early the next morning, Lin Yuan took Xiao Linshuang to practice women self-defense skills for a while.

Lin Wei had no interest in this and went straight to feed the rabbits.

In just a few days, these little rabbits had already grown quite a bit.

As Lin Yuan practiced, she watched the rabbits, and the flavor of braised rabbit meat had already sprung to mind.

Breakfast was rice porridge and meat buns.

Lin Yuan had her mind set on Sister Gui Zhi’s liangpi and hurriedly wolfed down a couple of bites before heading out.

Xiao Linshuang, that little dog-nosed one, clearly also smelled the delicious food and followed closely behind her big sister like a Little Tail.

The sisters hadn’t yet reached Sister Gui Zhi’s house when they ran into her on the main road. freewebnoveℓ.com

They thought something unexpected had happened, but after asking, they found out she had been thinking about this matter and had come over early to call them.

“Sister, rest assured, these liangpi, I guarantee they’ll turn out well!” Lin Yuan assured with a slap on her chest, which made Sister Gui Zhi feel somewhat embarrassed.

After everyone arrived at the house, Xiao Linshuang and Xiao Shitou, seeing that the food wasn’t ready, went off to play, and their aunt, with nothing else to do, also came to help out.

The flour water from yesterday had been allowed to settle overnight, and by now, the sediment had settled properly.

The surface was clear water, and the sticky and tough starch was at the bottom.

Lin Yuan first had Sister Gui Zhi carefully ladle out the clear water and then vigorously stir the starchy water below.

Only then could it be used to steam liangpi.

She also had her aunt heat up a pot of water and prepared the large steaming basket used for steaming buns, and of course, a clean, intact cheesecloth was needed.

Sister Gui Zhi didn’t have such a large piece of intact cheesecloth in her home and thought about whether they could piece two cloths together.

Lin Yuan shook her head, “Sister, although liangpi is eaten cut into strips, it’s better to steam them whole for the best result.”

Fortunately, she had thought of this and brought along a piece of white cotton cloth from home.

When the water was about to boil, she just had to smear a layer of oil on the cheesecloth and lay it over the steaming basket.

After all this was ready, Sister Gui Zhi had also finished stirring the starchy water, and Lin Yuan took a ladle, scooped up two ladles of starchy water, and poured it bit by bit onto the cheesecloth.

Once the cheesecloth was evenly covered, she could steam it until cooked.

Since it was a large pot, Lin Yuan used two ladles of starchy water, but unexpectedly, the liangpi turned out a bit too thick.

Eating liangpi that was too thick felt like chewing on undercooked, doughy buns, which was really not tasty.

So, when steaming the second sheet, she put in half a ladle less starchy water, and the liangpi that came out this time was perfectly thin and just right.

Also, since she brushed a layer of oil on the cheesecloth before pouring on the starchy water each time, peeling off the liangpi afterward was particularly easy and none of it broke.

Her aunt and Sister Gui Zhi, seeing that perfectly made liangpi that was milky white and slightly translucent, couldn’t help but grow fonder the more they looked at it.

Her aunt even joked with her daughter-in-law, “This piece of liangpi should be set aside and revered.

From now on, it can serve as your mold for making liangpi.”

Lin Yuan and Sister Gui Zhi exchanged smiles, and the kitchen was filled with laughter.

Because Lin Yuan made liangpi with Sister Gui Zhi watching from the side, they let her take over for the third sheet.

Although it was somewhat unfamiliar and the liangpi didn’t turn out as round as Lin Yuan’s, for a first try, it was already very good.

Indeed, when Sister Gui Zhi made her second sheet, it looked professional, and before long, the half-bucket of starchy water was nearly gone.

The steamed liangpi still had to be peeled off one by one and laid in a cool place to cool down, then cut into strips.

As the three of them cooled the liangpi, they counted them up, totaling over twenty sheets.

Having liangpi wasn’t enough; they also had to make gluten.

Making gluten was simple, just steam the leftover wash flour until cooked.

Her aunt continued to take care of the fire, steaming the scattered wash flour that had been soaked in cold water from the day before, while Lin Yuan taught Sister Gui Zhi how to prepare the condiments.

Sister Gui Zhi’s family had their own vegetable garden, which grew quite a few cucumbers.

Yesterday, Lin Yuan had already said they needed cucumber strips, so early this morning, she picked half a basket of fresh tender cucumbers.

Apart from cucumbers, they needed garlic water, chili, vinegar, and salt.

Lin Yuan simply added quite a bit of salt into the garlic water, as for vinegar and chili, they could be added to taste when eating.

Of course, they couldn’t forget the fried sesame salt.