The Koi Wife of the Prime Minister

Chapter 175 Made of Pumpkin

Along the stream, dense Chinese toon trees and Chinese chrysanthemums grow in the grass, swaying their green leaves in the wind. The spring sunshine shines on the ground, warm and pleasant.

"Brother, sister, let's pick some Chinese toon and Chinese chrysanthemum today. How about a delicious wild vegetable soup?"

Shen Yan said to her brother and sister with a smile.

The younger brother jumped and said, "Okay, sister, I want to pick that big Chinese toon tree over there!"

My sister said with sparkling eyes: "I'm going to pick those chrysanthemums. They look very fresh!"

The three of them separated happily, and Shen Yan helped his brother climb up the toon tree. He carefully picked each tender leaf, exclaiming from time to time, "Wow, this leaf is so big and tender!"

Wang Lin shuttled through the Chinese cabbage bushes like a little rabbit, picking the tender green stems and leaves with her small hands and putting them into the basket.

After a while, the basket was filled with fresh toon and chrysanthemum.

The younger brother and sister smiled with red faces, showing off their harvest.

Shen Yan looked at them with a smile, her heart full of love for these lively and lovely children.

The three of them held hands, carrying baskets full of wild vegetables, and walked slowly back home.

After returning home, Shen Yan began to wash these wild vegetables.

Such fresh and tender Chinese toon is best used to make Chinese toon scrambled eggs.

Shen Yan washed the freshly picked toon, pinched the tender leaves into small pieces, and prepared eggs and seasonings.

She beat the eggs gently, stirring them until they became a smooth mixture.

Pour a proper amount of cooking oil into the wok. When the oil is hot, Shen Yan gently places the cut toon leaves into the wok. When she hears the crackling sound of the oil, a fresh fragrance immediately fills the air.

She stir-fried quickly, watching the toon leaves become bright green, shrinking slightly, revealing an attractive green color.

Then, Shen Yan poured the pre-beaten egg liquid into the pot and quickly stirred it in circles with chopsticks to allow the egg liquid to evenly coat the toon leaves.

She paid attention to the heat so that the egg liquid would solidify quickly in the pan but not become too dry and hard.

The fragrance of toon and the tenderness of eggs blend perfectly, and the fried dishes look full of attractive luster.

Finally, Shen Yan lightly sprinkled in a pinch of salt and pepper to enhance the flavor of the dish, swirling the wok to evenly distribute the seasoning.

Before serving, she put the fried toon scrambled eggs into a plate, arranged them neatly, and garnished them with a few fresh toon leaves.

Shen Yan brought the scrambled eggs with Chinese toon to the dining table with a smile. It was like a picture of spring, exuding the fresh green and warm atmosphere of home.

In addition, Shen Yan also wanted to make a dish of Chinese spinach green rice dumpling.

Shen Yan gently picked the fresh green leaves of Chinese cabbage, washed them with clean water, and dried them for later use.

She took out the glutinous rice flour and water that she had prepared in advance, mixed the two according to the proportion until the dough was soft and elastic.

Sprinkle a layer of clean glutinous rice flour on the chopping board, Shen Yan rolls the dough into small balls, then presses it gently with her palms to roll the dough into thin sheets. She takes out the freshly washed chrysanthemum leaves, places them evenly on the dough, then rolls them up gently, wrapping the chrysanthemum leaves inside like a roll, and pinches the seal with her fingers to ensure that the green ball will not fall apart.

Shen Yan carefully placed the wrapped Chinese spinach dumplings into the pot, where an appropriate amount of water had already been boiled.

After the water boiled, she gently put in each green dumpling, being careful not to let them stick together.

The green ball floats on the water, gradually becoming transparent and shiny, with the green leaves of Chinese chrysanthemum inside, emerald green, like a tender green spring day.

After the green dumplings float up and become completely transparent, Shen Yan scoops them up with a colander and soaks them in the prepared cold water. This will make the green dumplings more elastic and have a better texture.

Finally, she gently scooped up the green rice dumpling and put it into a bowl of ice cubes. The ice water made the green rice dumpling more crisp and translucent.

Shen Yan put the cool chrysanthemum green rice dumplings into a plate and garnished the edge of the plate with a few fresh chrysanthemum leaves. This plate of refreshing green rice dumplings looked particularly tempting.

She brought the green rice dumpling to the table with a smile. This refreshing spring snack is not only colorful, but also has a faint aroma of grass, as if it brings the breath of spring, making people happy.

After finishing, Shen Yan still felt that the quantity was a bit small. In addition to her, Wang Jun and Wang Lin eating it, she also wanted to send some to Sister Xiaolan and Guifang to try. After all, if the taste was good, she could also sell it in Xiangxiang Shop in the future.

Thinking of this, Shen Yan took out the pumpkin she had grown before and planned to make pumpkin pie.

Shen Yan picked a fresh small pumpkin, peeled it, removed the seeds and cut it into small pieces.

She put the pumpkin chunks in a steamer, covered the pot, and steamed them over high heat for about 15 minutes, until the pumpkin was soft and easy to crush.

During the steaming process, Shen Yan prepared the other ingredients, flour, sugar, cooking oil and a little salt.

She mixed flour and sugar in a large bowl and then poured in the steamed pumpkin cubes.

Stir vigorously with a wooden spoon to homogenize the mixture.

When the dough became smooth and non-sticky, Shen Yan began to divide it into small pieces, flattening each piece into a pancake shape with the palm of her hand.

She heated a proper amount of cooking oil in a frying pan and then put the flattened pumpkin pancakes into the pan one by one.

Shen Yan fries the pumpkin pancakes until both sides are golden brown, which takes about two to three minutes per side.

She carefully flipped each pancake with a spatula to make sure they cooked evenly and didn't stick to the pan.

When the pumpkin pancakes were fried, Shen Yan placed them on a kitchen towel to absorb the excess oil.

She can then place the pumpkin pie on a plate and garnish it with some honey or powdered sugar before eating.

Shen Yan placed the crispy and golden pumpkin cakes on the table and planned to take a deep breath.

"Jun'er, Lin'er, come and have dinner."

"By the way, serve some and send them to Sister Xiaolan and Aunt Guifang." Shen Yan instructed Wang Jun.

"Okay, sister." While Wang Jun was carrying the plate to deliver the food, Wang Lin had already started eating. "Sister, this smells so good. Is this made of pumpkin?"

Just these few snacks, several people can eat them every day without getting tired of them.

But after the Qingming Festival, everything is back on track.

The toilet that Shen Yan was planning to renovate has also been completed, and the next step is the expansion of the house, which is also nearing completion.

Sister Xiaolan's husband is quite efficient. After building the house, he took away all the materials and placed the extra useful materials aside in an orderly manner.

After Shen Yan returned home, she swept the newly built floor and looked at the newly built kitchen, which had a large empty area.

With this area, there is room to store jars for pickled bamboo shoots, bean curd sheets and other ingredients.

After all, this newly built kitchen is mainly used to store sauerkraut. Put these jars away properly, and the sauerkraut will not go bad while the room is dimly lit.