The Koi Wife of the Prime Minister

Chapter 209 Tapioca Flour

"It's already noon. I'm not going to Wang's house to have a good meal, but I'm going to the market to eat noodles. I don't even want to pay. It's just a dream."

"How shameless!" someone was even more blunt.

The laughter of the crowd hit Mo's heart like a hammer, and she felt as if she had become the target of public criticism.

She lowered her head silently, trying to hide her embarrassment and anger, and slowly retreated like a turtle.

In fact, Mo did not bring any money to the market. He wanted to take advantage of the opportunity, but now everyone in the city knows about it.

While tasting the snail noodles, everyone imitated Mo's ugly behavior, which made the whole audience laugh.

They couldn't help but wonder what expressions Mo's son and daughter-in-law would have when they came back and saw her.

Amidst the laughter, Wang Jun sighed. He knew that what happened today might cause quite a stir in the Wang family.

He hoped that the Mo family could learn from this lesson and not lose sight of the big picture and affect their reputation in the future.

Mrs. Mo didn't dare to think about it at all. If she was seen by Mo Dahai, where would her face be? In that case, she would let Wang Tingting laugh at her. She couldn't let Wang Tingting catch her.

Wang Tingting came back that day and went back to Mojia Village with Mo Dahai. Seeing that Wang Tingting was about to leave, she brought a lot of things for them. No matter what Wang Tingting was like, she was still a member of the Wang family. Mo Dahai felt more and more guilty towards Wang Tingting when he saw this, and vowed in his heart to treat Wang Tingting well.

Not long after Wang Tingting left, Liu heard from somewhere that Mo had gone to Shen Yan's stall to cause trouble. She was very proud of it. As long as Shen Yan was in trouble, Liu's life would get better and better. She hoped that the incident would get bigger and bigger.

In her free time, Shen Yan would feed the chickens and ducks, wash clothes or clean up the vegetable garden. Today was a day off, so she didn't open the snail noodle stall.

Before daybreak, he took Wang Lin up the mountain. Now was the season when cassava was ripe, so it was a good time to start a new business. Since they were going to make sweet soup, the most indispensable thing was taro balls.

Holding a hoe, Shen Yan led the way in front, and Wang Lin followed behind. They dug up bamboo shoots as they found them. After piling them into three bamboo baskets, Shen Yan and Wang Lin were ready to go down the mountain and go home. Passing by a bamboo forest, Shen Yan saw fresh young bamboo shoots, which were just right for making sour bamboo shoots. Shen Yan called Wang Lin over and dug them up and processed them directly.

Shen Yan felt that there were not enough people and asked Wang Lin to call some people. Wang Lin called more than ten people, and everyone divided the work and cooperated. Some were responsible for digging bamboo shoots, and some were responsible for peeling bamboo shoots. Everyone had cooperated many times and their skills were very skilled. After a while, the bamboo shoots were delivered to Shen Yan's home. Shen Yan was relieved and went back to prepare the jar for pickled sour bamboo shoots.

The sour bamboo shoots for the snail noodles that had been sold for two months had already been used up for the most part. Shen Yan soaked the fresh bamboo shoots. Before the remaining bamboo shoots were carried down, Shen Yan cleaned the jar and dried it. Wang Lin helped to process and peel the cassava. Shen Yan went back to pick out the bamboo shoots.

By the time everyone finished their work, it was past lunchtime, so Shen Yan settled the wages directly, and everyone left after receiving the money. Shen Yan was exhausted after a busy day, so she had to let Wang Lin cook the meal. Wang Lin kneaded three bowls of noodles with flour and beat two poached eggs.

After eating and resting for a while, Shen Yan continued to press the cassava. Qin Jierui happened to pass by and was called over by Wang Lin to help. With Qin Jierui's help, the speed was obviously much faster. The cassava was pressed before sunset, which gave Shen Yan time to fry the sweet potato cakes. They were crispy and sweet, and Qin Jierui took half of them home.

The next morning, before the hustle and bustle of the market began, Shen Yan came to her small kitchen early.

She begins her daily process of making tapioca flour with a mysterious focus.

First, Shen Yan carefully scooped up the fresh cassava from the water. When the water droplets fell, they shimmered like crystal pearls.

Shen Yan gently rubbed the cassava to remove the sticky substances secreted on the surface. These substances contained some harmful ingredients and must be completely removed to ensure the safety and taste of cassava flour.

Next, Shen Yan put the cleaned cassava into a wooden barrel wrapped in gauze.

There is a faint scent of cassava around the wooden barrels, and this fresh smell makes people feel as if they are in the fields.

As the sun slowly rises, the cassava dries in the gauze, absorbing the warm sunshine and the caressing breeze.

Shen Yan would come back from time to time to check to make sure the cassava was dried evenly without leaving any moisture.

When the cassava is completely dry, Shen Yan starts the next step. She takes out the dried cassava and carefully cuts it into thin slices.

With every cut, the cassava chips seemed like white lotus roots, appearing exceptionally soft and crisp in her hands.

After slicing, Shen Yan put the cassava slices into a huge stone mortar.

This stone mortar is a treasure passed down from her ancestors. Not only is it made of hard granite, but it is also engraved with family marks passed down from generation to generation, and has witnessed the production of cassava flour countless times.

Shen Yan gripped the wooden handle of the mortar tightly and began to grind the cassava chips vigorously.

Every time the cassava chips are ground, they emit a faint fragrance in the stone mortar, like the scent of flowers, which permeates the surroundings.

Gradually, the cassava chips were ground into fine powder. At this time, Shen Yan's eyebrows were full of satisfaction and pride, she knew that this cassava powder would become a popular delicacy in the market.

She carefully packed cassava flour into containers for today's cooking needs.

The entire production process is filled with Shen Yan's respect for the simplicity and refinement of food, and every detail reflects her inheritance and adherence to traditional craftsmanship.

Today, when the market welcomes the bustling flow of people again, this cassava flour will become part of many people's lunch, continuing the taste of history and the story of Shen Yan.

Shen Yan planned to use the remaining sweet potatoes to make sweet soup, and the first step was to steam them.

Shen Yan waited patiently until the sweet potatoes became soft and juicy, just the way she wanted them.

After the sweet potatoes cooled down, Shen Yan took out the cassava flour she had prepared in advance.

These powders are pure white and as fine as silk, the result of her long and careful grinding.

She mashed the steamed sweet potatoes and gradually added it to the tapioca flour, kneading it gently with her hands until the mixture was even and not sticky, forming balls of uniform size.

The next steps were more delicate and meticulous. Shen Yan placed the large pot on the fire, poured in an appropriate amount of water, and when the water temperature rose to just boil, she took out a large spoonful of sweet wine from the storage tank.

This kind of koji is brewed at home and has a strong aroma. It is an important seasoning for her secret sugar water.

Shen Yan stirred the sweet wine yeast into the boiling water, stirring gently until it dissolved, and then let the water temperature gradually cool down.

At this time, the kitchen is filled with the unique aroma of sweet wine koji, which makes people feel relaxed and happy.

When the sugar water gradually cooled to room temperature, Shen Yan took out the red beans that had been prepared.

These red beans are soaked overnight in advance, so they have a full taste and bright color.