Place the pan on the stove and turn on the heat to preheat.

Then divide the glutinous rice dough into small pieces, then roll it into thin slices, scoop some filling into it, wrap it up like a peach, and tighten the mouth.

Press it once and a round cake-shaped prune glutinous rice cake is completed.

Brush a layer of oil on the pan, put the prepared prune glutinous rice cake into it, and start making the next one.

Cook it all in one pot, put the rest on the eucalyptus board and fry it later.

At this time, the rice porridge was almost ready. Lin Xu poured in the marinated tenderloin meat slices last night, stirred it a few times with a spoon, so that the meat slices were completely dispersed in the rice porridge, and closed the pot lid.

Taking advantage of this time, he cut the leeks, put them into a bowl, turned the glutinous rice cake over in the pan, and continued frying.

The fried glutinous rice cake has a golden color and an alluring aroma, which makes people want to try it.

After frying this pot, he started to fry the next pot.

After five minutes, turn off the heat, then open the lid of the pot, pour all the chopped leeks into the pot, stir, and cover the pot again to suffocate the fresh fragrance of the leeks into the porridge.

"Is the meal ready?"

Shen Jiayue jumped down from upstairs, her high ponytail swaying back and forth, and her whole person was filled with an aura of youth.

Hoho, I woke up in the morning and did aerobics for half an hour, and I felt really comfortable all over.

Lin Xu took out the last pot of prune and vegetable glutinous rice from the pan and said to her:

"Okay, wash your hands and get ready to eat."

"Okay!"

The fried glutinous rice cakes were placed on a plate lined with absorbent paper, placed on the dining table, and then the rice was served.

When you open the lid of the pot, the unique fresh smell of leeks wafts out from the pot.

The leeks inside are still green, but have been cut off. The unique freshness of leeks is mixed with the aroma of lean meat, which makes people feel very comfortable.

Lin Xu stirred the pot with a spoon and scooped out the cooked rice porridge.

After filling two large bowls and placing them on the dining table, a plate of spicy cabbage and a plate of kimchi were placed. This morning's delicious breakfast was completed.

"What do Dundun eat?"

Shen Jiayue sat down, picked up a fried prune glutinous rice cake with a kuaizi and tasted it. She thought it was very delicious, but she didn't see Dundun eating, and she immediately entered the role of an old mother.

Lin Xu took a spoonful of rice porridge and put it to his mouth and blew on it:

"When I got up, I saw it opening the cabinet and eating two freeze-dried quails. I didn't prepare anything for it. I'll wait until it gets hungry at noon."

After the weather warms up, cats’ appetite will increase unconsciously.

This is because the weather is warm and the down that grows in autumn has to fall off. These metabolisms require sufficient nutrients to complete.

In addition, when the weather gets warmer, the guard hairs on the top layer of cat hair, which is the shiny hair of British short blue cats, will also fall off and be replaced.

This is why the British Shorthair's coat looks more shiny and majestic in summer, while it looks more fluffy in winter.

Many people say that Yangying is short and loses hair all year round, which is caused by the different replacement periods of villi and guard hairs.

And unlike the common single-layer short-haired cats such as Pastoral and Siamese, the British short-haired cat is a multi-layered short-haired cat, so once it reaches the moulting period and the nutrition cannot keep up, the whole cat becomes a walking dandelion.

"Wow, this glutinous rice cake is delicious. I didn't expect that the sweet and salty taste of the diced fat meat and dried prunes mixed together is so addictive... Dundun has entered the hair loss period, do you need to supplement your nutrition?"

Lin Xu put the rice porridge into his mouth:

"Just eat more egg yolks and supplement lecithin, which is the main source of nutrition for hair."

The rice porridge is very delicious. It has a mild meaty aroma and salty taste, and the leeks are crispy and mixed with the freshness that is unique to spring.

After one bite, the smoothness of the rice porridge, the crispness and tenderness of the leeks, and the freshness of the meat slices all mix together, making people fall in love with the taste immediately.

Lin Xu tasted the fried glutinous rice cake again. There was a crispy burnt shell on the outside and soft and silky glutinous rice on the inside.

After you bite into it, you can taste the unique salty flavor of pickled vegetables, but soon, this salty flavor will add a layer of sweet and oily texture and taste.

It’s no wonder that the Yangtze River Delta and Jiangnan regions are so fond of prunes.

This combination is indeed very delicious.

Especially when paired with glutinous rice balls, it feels even more enjoyable.

"Today's food is so delicious, I will have another bowl later."

Shen Jiayue chewed a sour and appetizing radish stick in her hand. She was extremely satisfied with today's breakfast. She was so satisfied that she was reluctant to give it out, for fear that Chen Yan would come and snatch it.

Lin Xu took two mouthfuls of rice porridge and was just about to continue eating with the prune glutinous rice cake when Lao Huang suddenly called:

"Brother, I came to the logistics side to pick up the goods. There was a pack of gallinobacteria from southern Yunnan. Do you need it? If you do, I'll give it to you. If you don't, I'll sell it to someone else."

Gallic fungus?

This is a treasure that is indispensable for cooking southern Yunnan cuisine.

Lin Xu said:

"Yes, it happens to be useful when my sister-in-law entertains guests on weekends."

Lao Huang is a little curious:

"There are still a few days left, won't this be bad?"

Lin Xu smiled:

"It's okay. I'll just go to the store and boil it directly into fried chicken berries. It can be made into ingredients the day after tomorrow."

"Hey, Brother Lin also knows about Youji Fong. Okay, I'll bring it to the store later."

After hanging up the phone, Shen Jiayue asked curiously:

"What is Youji Fong?"

Lin Xu took a bite of the glutinous rice cake with dried plums and vegetables:

"It's a delicious delicacy made by boiling the coriander mushrooms in rapeseed oil. The principle is actually the same as chili oil and scallion oil, but it's made with coriander mushrooms. It has a particularly rich aroma. What a bowl of white water?

Just add a small spoonful of oily chicken fir, and the texture and flavor of the noodles will immediately jump up several levels."

Is it so magical?

Shen Jiayue immediately became interested:

"Then if you make it, can I have a taste?"

"Of course, these things are made for people to eat."

If Guizhou people cannot eat without a spoonful of crispy whistle and Hu pepper, then the people of southern Yunnan cannot live without various kinds of fungi.

Although news about food poisoning caused by eating wild mushrooms continues to appear every year, and the hallucinogenic reactions of some patients after poisoning have attracted the attention of people across the country, we cannot help but eat mushrooms.

Every rainy season, people in southern Yunnan go to the mountains to dig for mushrooms. Even those who live in urban areas will take advantage of weekends to go on a mushroom-digging outing with their families.

In the vegetable market, there are also mushrooms of various colors and shapes, waiting for brave people.

Even if many local people know that they have been poisoned and sent to the hospital for intravenous injection, they still have the illusion of "I am not mature enough" and stubbornly want to try again.

The reason why they are so wild about fungi is not because their families are too poor to eat, nor because the dishes are not rich enough, but simply because - it tastes delicious.

Wild mushrooms are rich in guanylic acid and can emit a strange and delicious aroma.

This kind of smell, after cooking, is strong and refreshing. Even people who don't like eating mushrooms will get lost in the mushrooms when they go to southern Yunnan.

Mushroom soup hot pot, mushroom chowder, spicy stir-fried wild mushrooms, mushroom steamed meat, mushroom steamed eggs... all kinds of delicious dishes make people want to have two more stomachs.

Shen Jiayue asked curiously:

"I remember matsutake is grown there, right? I'll definitely buy some and try it when it comes on the market."

Lin Xu nodded:

"No problem, I'll do it for you when the time comes."

After finishing breakfast, Lin Xu put the remaining prune glutinous rice cake into an insulated lunch box and asked Sister Yuanyuan and the others to try it later.

Clean up the kitchen, go upstairs and change clothes, then carry the lunch box, pick up Dundun, and go downstairs to the store.

As soon as she got out of the car at the entrance of the store, Chen Yan drove a Panamera and parked next to it.

When she saw her cousin, she said coldly:

"I hate people who release poison late at night the most in my life. Not only do they have no sense of public morality, they also have no conscience."

Obviously, Mr. Chen was so greedy last night that he finally couldn't hold it back and ordered some more takeout.

When she saw Shen Jiayue, she was anxious and angry.

If I hadn’t eaten takeout last night, I would have definitely lost 90 pounds today.

It's better now. I couldn't hold it back, and Slim Yan became Fat Fat Yan again.

While thinking about it, Shen Jiayue shook the food box in her hand:

"I just made the prune glutinous rice cake this morning, which is stuffed with prunes and diced fat meat marinated in sugar. It tastes great..."

Chen Yan immediately came over:
To be continued...