Yam (2)

"Ahhh... I didn't expect it to be yam. I was pleasantly surprised when I saw the two-finger-thick yam in my hand. With such a large yam, the master and the others will not be short of food this winter."

I put the small medicine hoe into the space and replaced it with a larger hoe, and started to dig up the yams. However, because I had never dug yams before and lacked experience, all the few yams were broken after digging.

Looking at the pile of broken yams on the ground, I was not in the mood to continue digging, because the broken yams would not last long before they would go bad.

If it wasn't meant to be given to the master and they would eat it up, the space would keep it fresh anyway, but this yam was meant to be given to the master and them. It was really frustrating.

I put a bunch of broken yams on the ground into the space, and planned to go back down the mountain to go home. Because I was afraid that if I continued digging, they would break. It seemed that I had to find someone who knew how to dig yams to ask how to dig them.

After returning home, I took out all the broken yams from the space and washed them. Then I took half of them and steamed them in a pot, planning to use them to make yam cakes later.

Looking at the remaining half of the yams in the basin, he took out a pair of dishwashing gloves from the space and put them on his hands, and began to peel them.

When I peeled yams for the first time in my previous life, my hands were so itchy that I scratched the skin because I didn't wear gloves. I still feel frightened when I think about it.

Half an hour later, all the yams in the basin were peeled. After washing them, they were carried into the kitchen.

Lift the lid of the pot and insert a yam with chopsticks. It goes in easily, which proves that the yam in the pot is ripe. Then take them out and put them on a dustpan to cool down so that they can be peeled later.

After cleaning the pot, add water, take out three ribs from the space, cut them into pieces with a knife, and blanch them in the pot. I plan to make a pot of yam ribs soup with yam later.

After the ribs are stir-fried, clean the pot and add half of the water again. Then pour all the ribs into the pot, add ginger slices and cooking wine, cover the pot and cook for half an hour.

While the pork ribs soup is cooking, peel off all the skins of the yam that have cooled, and then mash all the yam into a puree with a rolling pin.

Take five eggs from the space and beat them into the yam paste, then add five spoons of white sugar, three spoons of corn oil and 20 grams of yeast. After mixing them all evenly, add the same amount of flour as the yam paste and stir again. Knead into a ball after evenly kneading, cover with gauze and set aside to ferment.

At this time, the pork ribs in the pot were almost simmered, so I opened the lid of the pot, cut all the yams in the pot into five centimeter-long sections, and poured them into the pot. After another fifteen minutes of simmering, the yam and pork ribs soup was ready.

Cut all the fermented yam dough into the size of a baby's fist, then roll it into a ball shape and use a rolling pin to roll it into a two centimeter thick cake.

Then take out a pan from the space and put it on the small stove. Place the rolled yam cake embryos in the pan and fry them until golden brown on both sides. In this way, the delicious and nutritious yam cakes are ready.

After all the yam cakes were fried, it was already past seven o'clock in the evening. After rubbing my sore shoulders with my hands, I went to the kitchen pot and filled a bowl of yam and pork ribs soup, planning to use it with the yam cakes. Today's dinner.

After dinner, I wrapped thirty yam cakes and a large bowl of yam and pork ribs soup in brown paper and put them into the basket. Then I put the remaining yam cakes and yam and pork ribs soup into the space, and then carried the basket towards the cowshed. Go.