Liu Anan didn't know this, but even if she knew, she wouldn't care.
After breakfast, she had to make sweet potato vermicelli, and Master Liu was still waiting eagerly.
The stewards and workers of the vermicelli workshop had prepared everything according to the girl's request. Several large baskets of sweet potatoes that had been washed long ago were peeled off and cut into suitable size pieces.
After Liu Anan came over, he started making it.
The custom-made large millstone was cleaned, and the cut potato pieces were put into the holes of the millstone. Soon the sweet potato pulp flowed into the wooden barrel.
Since this is my first time doing it, these few baskets of sweet potatoes are enough to show the whole process clearly, and then it’s up to the guys.
Pour the ground sweet potato pulp into the fine cotton cloth mesh used for filtering and filter out the residue.
The slurry water falls directly into the large vat and settles, and then the water above is scooped out, and a layer of powder settles at the bottom of the vat.
Then add water, stir, and let it settle. Then pour out the water, take out the precipitated sweet potato powder, place it on a wooden grid covered with fine cotton cloth, and let it dry fully outside until it is dry.
On this day, Liu Anan explained to the guys in detail the process of making cornstarch. This process is actually not very valuable, but it just takes some time, so the guys learned quickly.
The sun is very good today and the air is fresh. Tomorrow the sweet potato flour will be completely dry. The longer it stays in the sun, the whiter it will be.
Turning around, the sweet potato cornstarch was really completely dry. When you pick it up, the powder is fine and white.
Liu Anan told everyone that this is sweet potato cornstarch. It has many uses. It can be used in daily cooking and soup. It has high nutritional content and can provide energy to people when eaten alone.
Everyone in the sweet potato cornstarch workshop has already learned how to make vermicelli from cornstarch.
Take some cornstarch and mix it with water to make a paste first, then add boiling water and mix while stirring until it is transparent, add an appropriate amount of alum, and finally add dry cornstarch and knead it into a soft dough that is not sticky, can be drawn, and is uniform and delicate.
Liu An'an picked up a piece of dough and said: "Everyone saw that when the dough was picked up, it naturally flowed down in the shape of threads and continued. This level is enough. If it breaks, add some cornstarch in it."
The guys nodded and took note.
The next step is to drain the dough. Place the dough in a special drainer, squeeze it slowly, and the thin vermicelli will slowly fall into the boiling water pot.
It's like rain falling on the Tianshan Mountains.
Master Liu and his party were watching carefully, and some people were recording every step in detail.
The vermicelli solidified into threads when exposed to heat. Zheng Cheng, the workshop manager on one side, quickly picked up the vermicelli and put it into the cold water pot on the side to quickly cool it down.
After cooling, wrap them into bundles with clean bamboo poles, soak them in physalis, pick them up to cool down, and then rinse them with clean water to prevent the vermicelli from sticking to each other.
Finally, hang it on a bamboo pole and take it outside to a place with good ventilation but not exposed to the sun to fully dry naturally.
Liu Anan explained the whole process to the guys very carefully, and of course the guys listened very carefully.
Liu Anan only demonstrated once, and Zheng Cheng and others immediately took over the work from the girl and started working enthusiastically.
In addition to keeping enough seed potatoes in the warehouse, other sweet potatoes have to be processed, so the workshop is very busy these days.
But everyone was very happy.
Master Liu watched the whole process and asked curiously: "Girl, how many days will it take to dry it? And can this vermicelli be made all year round?"
Liu Anan thought for a while and said: "It depends on the weather. Generally, it takes 2 or 3 days. It is best to make vermicelli when it is cold. Otherwise, when the weather is hot, there will be flies and mosquitoes outside, and the vermicelli is not hygienic, so it is still cold." It is better to make vermicelli later, and the vermicelli should not be exposed to the sun. Exposure will cause the vermicelli to dehydrate too quickly and the texture will become brittle, which will affect the taste."
Looking at the little girl in front of him who still had a hint of childishness on her face, Mr. Liu felt a little uncomfortable.
This kid is too smart.
It is said that children from poor families become masters early. This child has suffered too much since childhood and has to work hard to grow up. It seems that she is better than other children of the same age, but that is also forced.
Otherwise, whose daughter would be worrying about this at this time?
Aren’t you thinking about how to dress up every day?
How is it like this child? His seemingly white and tender little hands actually have thin calluses!
The sun has been very good these two days, and it is not too hot. There is a gentle breeze blowing. Hanging vermicelli sticks are hung neatly in the courtyard, enjoying the sunshine.
By noon the next day, 90% of the vermicelli that had been sunbathing for nearly two days was finally dry.
Liu Anan took some of each. He didn't need to wait until it was completely dry. He tasted some first to satisfy his craving.
There are three types of vermicelli made this time, one is very thin, similar to our modern vermicelli, one is normal vermicelli, and the other is wide, which is wide vermicelli.
Liu Anan made several dishes using three different types of vermicelli. It was a lot easier with a few older girls and Aunt Pang helping with the cooking.
Pork vermicelli, braised pork ribs, ants climbing a tree, fried vermicelli with soybean sprouts, dry-fried vermicelli balls, cold vermicelli with sauce, braised vermicelli with cabbage oil residue, and finally a vegetable box made of vermicelli and leeks.
Two tables were opened in the courtyard and main room.
Liu An'an also didn't forget about the tenants in Zhuangzi. Sweet potato vermicelli is a new food after all. Everyone has worked hard during this period, so everyone must try this new food together.
So, each family had a large bowl of pork vermicelli, which Liu Jiang and a young man under his command drove from house to house, along with a large handful of cut dry vermicelli. They also told everyone the simplest way to make it.
The second father-in-law took a bite of the vermicelli and kept praising: "This sweet potato vermicelli is really good. It suits our family's taste very well. It's very soft and chewy."
"I didn't expect that this sweet potato can not only be used for various kinds of food, but the vermicelli made from it is also delicious. I really took advantage of the girl, hahaha."
Mr. Liu was so happy that his eyes narrowed. Without exception, this new food, sweet potato vermicelli, was once again loved by everyone.
Everyone had a very comfortable meal and liked the vermicelli very much.
When Magistrate Fan returned to the county office, he also took three large bags of vermicelli before leaving. Liu Anan also asked Qingyi to pack a lot of vermicelli balls and vermicelli and leek boxes.
The county magistrate's father is over sixty years old and will definitely like these vermicelli. Lord Fan also thanked the Anle County Lord again and again.
Three to five days passed in a flash. Mr. Liu successfully completed this mission and was about to return to the capital. His second father-in-law would also return to the capital together.
Liu Anan will stay for a while longer, there are still things to deal with here.
Before leaving, Mr. Liu not only brought enough potato seeds, but also a lot of cornstarch and vermicelli. He also brought a few bottles of wine, which made Mr. Liu who was having a wedding look very beautiful.
These things were to be presented to the Holy One, and of course there were also gifts from the adults who came with them.
Green clothes also want to go back.
Sweet potatoes, corn starch and vermicelli, as well as a lot of gifts Liu An'an collected on his way out of Beijing, were all asked by Lu Yi to take them back to the capital and give them to his family.
But Liu Anan never imagined that when she returned to the capital, a little peach blossom would be waiting for her in the capital!
