Chapter 219

Gu Mo Xuan came to see her so upset and asked, "Yan'er, what's the matter?"

"Mo Xuan, do you have any wine with less strength, such as fruit wine or medicinal wine?"

Gu Moxuan thought for a moment, did not speak, left the kitchen, soon after carrying a pot back, the jar still with wet soil, it seems to be just from the ground to dig out.

Su Xinyan was stunned. "You You just dug it out of the ground? "

"Well! I don't know if this will work or not

After opening the lid of the wine, the aroma of the wine overflowed. Su Xinyan tasted a little with a spoon. The taste was light, but a little bit sweet, not like fruit wine, but like flower wine.

"This is..."

"This is peach blossom wine. I buried it myself ten years ago. Today, it's just ten years ago."

This is really a meaningful festival. Su Xinyan thinks so.

Make a little out and put it in the meat stuffing, stir and add a lot of seasoning, salt after it can be.

The skin of wonton is square, and the thickness is even. There is no dumpling in the middle. The dumpling skin is a little thicker in the middle.

At the same time, the speed of the four hands was not as fast as that of Su Xinyan. After a while, Su Xinyan finished the wonton. Seeing that the dumplings were not finished, Su Xinyan first cooked the water to prepare the wonton.

"You can start to boil soymilk there. Just now I saw that you have finished grinding over there, I'll start to boil it. I'll send it to the front hall. You can share the rest."

"Yes, Miss Su."

Su Xinyan is ready and quickly gets the things ready. However, after a while, the water of Su Xinyan's side is boiling, and the wonton here can be cooked.

Su Xinyan doesn't know what kind of wonton she is eating here. She has been to many places in her previous life. The difference between the northern wonton and the southern wonton is not ordinary. For example, when the northern wonton is cooked, some shrimp is put in, and some laver is put in, then coriander, scallion and some seasoning are put in. After that, she pours some soy sauce and then adds some wonton Salt will do.

This is not the case with wonton in the south. Whether it is noodles or wonton, they put seasonings at the bottom of the bowl. The most important thing they like to eat is chili oil. When the wonton is cooked, add water to the bowl, and then put the wonton in. Add coriander, scallion and some cooked oil to stir It's ready to eat.

This is only two of them. If it is replaced by other methods, Su Xinyan will do it too, but there are some troubles.

According to these two methods, Su Xinyan made two copies, depending on how the two old people chose.

The pot here is boiling water, and Su Xinyan on the other side began to brush a layer of oil in the other pot and put the dumplings in.

She is going to make fried dumplings.

With the lid on the pot, the dumplings are slowly fried over a low heat. After shaping, there will also be a yellow layer of small pastry under it. That layer is delicious. Su Xinyan estimates that the time is almost over. She takes some starch and pours it into the pot after adding water.

Encounter hot oil fire, issued a "thorn" sound, and then the dumplings were starch water to not a bit.

"Mo Xuan, you'll watch some of them later. I'll get the wonton ready. I'll come and see them later."