Rebirth in the 80's: The Daily Life of the Villain's Mom-Chapter 23: Give Yourself a Thumbs Up

Only families that often steam buns and dumplings will have aged dough at home.

The Pei Family steams buns too, but they eat coarse grains, so their aged dough is also of coarse grains.

Jiang Ran wants to steam white buns, so she can’t use this kind of aged dough.

Seeing Jiang Ran frown, Wang Cuilan thought for a moment and said, "I know someone who has aged white dough. How about I go borrow some?"

Hearing this, Jiang Ran quickly asked, "Is it no trouble?"

Seeing Jiang Ran’s slightly cautious expression, Wang Cuilan felt genuinely touched and waved her hand repeatedly, "No trouble at all! No trouble at all!"

After Wang Cuilan left, Jiang Ran didn’t just wait idly.

Steaming buns isn’t just about the dough.

The dough is important, and so is the filling.

There are still more than eight catties of meat, which can’t be used up in one go. Jiang Ran plans to use half first.

After all, it’s the first day, so it’s best to be prudent.

Apart from meat, scallions, ginger, and vermicelli are also needed.

Jiang Ran didn’t know where these things were kept, so she simply called Pei Yang and Pei Shanshan over.

Pei Yang peeled the scallions, while Pei Shanshan boiled water to soak the vermicelli.

After arranging them, Jiang Ran cut off a piece of meat herself, washed it clean, and prepared to chop the filling.

For others, chopping the filling might be time-consuming and labor-intensive, but for Jiang Ran, it’s a breeze.

This body has great strength, and Jiang Ran has honed her cooking skills for years. How to chop the filling, to what exact texture, Jiang Ran knows all too well.

When Jiang Ran finished chopping the pork, she found that Pei Shanshan had already handled the vermicelli.

Not only was it soaked, but it was also chopped with another knife from home.

The vermicelli for dumplings shouldn’t be too fine; otherwise, it loses texture and doesn’t look good.

The best length is about a centimeter.

Jiang Ran looked at the vermicelli Pei Shanshan prepared. The length was just about right, so she nodded with satisfaction, "Well done!"

Hearing Jiang Ran’s words, Pei Shanshan immediately smiled, feeling a sweet sense of happiness.

Realizing her delayed reaction, Pei Shanshan felt a little awkward.

Just as she was about to say something to cover up her emotions, she looked up and saw Jiang Ran already turning away.

Pei Shanshan, "..."

When Jiang Ran walked over to Pei Yang, he had just finished washing the scallions and ginger.

Jiang Ran didn’t take them but said to Pei Yang, "Chop the scallions and ginger finely, as fine as possible, it should look like overcooked rice porridge."

This analogy was truly vivid, and Jiang Ran secretly gave herself a nod of approval.

Without a word, Pei Yang took the scallions and ginger to the cutting board, and soon the sound of chopping scallions could be heard.

Just as they were finishing up, Wang Cuilan finally returned, carrying a bowl with a piece of aged dough inside.

Seeing the aged dough was borrowed back, Jiang Ran hurriedly took it, ready to mix the dough.

Mixing it now would mean it should be ready by tomorrow morning.

Having cooked for many years, Jiang Ran knew exactly how much dough was needed for the amount of filling.

She found two basins and mixed enough dough to fill them both, only then did Jiang Ran contentedly wash her hands.

The chopped ingredients were placed in separate basins, covered with steamers to prevent insects or dust from falling in.

Buns are best when the filling is mixed and steamed fresh, so Jiang Ran didn’t mix the filling but waited until the next day to do it.

After checking everything once more, Jiang Ran finally left the kitchen.

After washing up with hot water, everyone hurried back to their rooms to sleep.

It was already late, and with an early start the next day, there was no time to waste.