But the customers did not go back and still took photos and took short videos in the store, and even took photos with Dunun at the cashier.

Until almost nine o'clock.

These had only dispersed in groups of three or three, and Lin Xu also dragged his tired body and hugged Dun to rest.

Four o'clock in the morning.

Lin Xu, who woke up from his sleep, returned to the feeling of refreshing spirit and full of strength.

Every time I sleep late, my energy and physical strength will return to my peak state, which feels so wonderful.

It's great to have a system!

After washing up, he came to the store with Dundun in his arms.

First drive to buy groceries, and then sort out the ingredients you want to prepare.

Finished all this.

Start preparing today's breakfast.

On the last day of today, the workload will be greater, so try to make everyone eat well.

Lin Xu thought about it and used baking powder to make some flour.

Cut a piece of pork front leg meat into meat filling, then add light soy sauce, dark soy sauce, oyster sauce, pepper powder, and green onion and ginger water to stir the meat filling.

After you prepare these, keep the meat filling in the refrigerator and marinate.

By refrigeration, the moisture can be collected into the meat filling, which will be more convenient when used later.

What Lin Xu is going to make today is a noodle delicacy called Roulong.

This is a very common snack in the northern region.

It is not troublesome to make, but it tastes fresh, fragrant and delicious, and is the best choice for supplementing high carbs.

After preparing the meat filling.

Lin Xu took out some eggs.

Well, not only do you need to prepare meat filling, but also vegetarian filling, so that everyone can have more choices when eating.

Beat the eggs into the basin, add salt and stir with chopsticks, then cook oil in the pan and start scrambling the eggs.

There are three ways to make egg filling.

One way is to pour the egg into the pan without waiting for the oil to heat up, then stir in the pan with chopsticks to let the eggs and oil mix. In this way, when the oil temperature rises, the egg liquid will all become broken eggs.

The second type is to wait until the oil temperature rises, then pour the egg liquid into the pot, wait until the eggs are chunked and then chop the eggs with a spatula while they are hot.

The third type is to pour the eggs into a frying pan.

Fry the eggs with high temperature hot oil until they are completely fluffy, and then place them on the chopping board to chop.

The meat fillings produced by the three methods are different. The first one is the tenderest, the third one tastes a crispy texture, and the second one is a combination of two.

Lin Xu chose the second one today.

After frying the eggs into pieces, instead of chopping the eggs with a spatula, I took a handful of shrimp skins into the pot and baked the fresh flavor of the shrimp skins using the residual heat in the pot.

Then he used a spatula to chop the eggs and stir while cutting them, allowing the shrimp skin and eggs to be crushed and mixed well.

Cut all the eggs and put them out and cool.

**When the eggs are stuffed with leeks, the eggs should be completely cooled before use, otherwise the temperature of the eggs will roast the moisture in the leeks, causing the leeks to lose their tender texture.

After the eggs were ready, Lin Xu picked up the leeks he bought in the morning and washed them and set them aside for later use.

You can't cut the leeks now, so you have to wait until the noodles are ready to knead them before cutting them into filling. If the leeks are cut too early, the moisture in the leeks will be killed.

At six o'clock.

The noodles have been delivered.

Lin Xu sprinkled some dry flour on the workbench, then poured the dough on it, kneaded it first, and drove out the bubbles in the dough.

Then divide the dough into four dough powder.

After the filling is divided, start preparing the filling.

Hold the head of the leek with both hands and shake off the water droplets on the leek leaves and chop the leeks.

Put the cut leeks in a basin and pour some cooking oil into it as soon as possible to mix well. This will lock in the moisture in the leeks and keep the leeks tender.

Then pour the eggs and shrimp skin into it and beat a few raw eggs so that the filling is easier to stick together.

Then add some salt and pepper noodles into the filling, pour some sesame oil, stir it, and the egg and leek filling is ready.

Lin Xu took the rolling pin, rolled out a dough piece and rolled it into a rectangular dough piece.

Then pour the eggs and leek fillings, spread them evenly, and start rolling them up along one side, and roll the pasta full of filling into strips more than one meter long.

After rolling, put the ends in it and carefully place it on the steaming plate to make a sprinkle.

This is a vegetable python with vegetables rolled up.

In the past, Chen Meijuan often cooked pythons at home, but she used not noodles, but dead noodles.

The prepared vegetable python noodles are thin and transparently covered with eggs, leeks, dried tofu and vermicelli, which tastes fresh and delicious. Lin Xu can eat two or three in one breath.

There are a lot of stuffing today, and Lin Xu made two noodle pythons.

After the preparation, he then took out the meat filling, cut a bowl of chopped green onions and poured it in, then poured in some oil and stirred it evenly, and started making meat dragon.

Well, although this dish looks the same on the surface, it is steamed long strip pasta, but the name is different because of the different fillings.

Vegetarian dishes are called cabbage python, and meat fillings are called meat dragon.

He was about to start production when Chezai and the others arrived.

I was busy today, so they got up early.

"Oh, this is such a big piece, what's the food, boss?"

Che Zai was a little curious when he looked at the Oufa Caipyo.

"The vegetable python, the eggs and leek fillings wrapped in them have never been eaten in my hometown?"

Che Zai shook his head:

"I haven't eaten vegetable python before, but I've been called to vegetable python a lot when playing games."

Lin Xu: “…”

He rolled out the dough, spread the meat filling on it, rolled it up from one end, and put it in a steaming plate again.

Fifteen minutes later.

Put all the vegetable python and meat dragons into the steamer steamer and start steaming.

Take advantage of this time.

Lin Xu cooked some salty soup.

If you sweat a lot, you have to eat more salty soup rice to effectively replenish the salt lost in the body.

Twenty minutes later.

The steaming time has come, so he turned off the steaming cabinet and let the vegetable python and meat dragon steam for a few more minutes.

Virtual steaming can effectively prevent the steamed product from shrinking sharply, so that the steamed buns will be more even in size.

A few minutes later.

Lin Xu put on the heat-insulating gloves, opened the steaming cabinet, and brought out all the steamed vegetable python and meat dragon.

After steaming, the size of both pasta is much larger.

While dragging the plate, I looked like a python when I saw it.

Lin Xu took a photo and sent it to Shen:

"I cooked this morning with python and meat dragon. If you want to eat it, I will put it in the steamer later to warm it."

After sending it over, he took a kitchen knife and cut all the vegetable pythons and meat dragons into pieces.

After cutting it open, the strong aroma of pork and the fresh aroma of eggs and leeks are emitted.

“This tastes so fragrant!”

"I wasn't very hungry at first, but I couldn't stand it when I smelled it."

"Our boss's craftsmanship is really unexplainable."

"Can you eat it? Boss?"

As soon as they were cut open, the cow broke into the crowd.

Lin Xu said:

"Eat it, be careful not to sprinkle the stuffing."

After saying that, he picked up a piece of meat dragon and tasted it.
To be continued...