Yang Zhenxing repeated his homework every day, and two friends came over to play with him from time to time.

The days passed quickly, and it was almost the end of the year in a blink of an eye.

These days, he has been dragged by Yang Xingsheng to clean windows and sweep the floor, and tidy up the yard inside and out. He is really tired and not feeling relaxed.

I thought everything would be fine after cleaning, but I didn't know that grandpa had to steam buns and steamed buns, pickle new cabbage, make bean paste, and many other things to do. He couldn't spare a moment.

Since there were only two of them, grandfather and grandson, Yang Zhenxing could only follow behind and help his grandfather.

But it wasn't without any benefits. At least he secretly learned a lot of new cooking skills during this period. Yang Xingsheng taught him a lot just by making noodles.

"There are several types of dough, some with yeast and some without yeast. Yeast is fungus, which can make the dough more fluffy. The steamed food is soft, sweet and delicious."

"Grandpa, how much yeast is appropriate?"

"That's a good point to ask!"

Yang Xingsheng always praised his grandson for his questions about cooking.

"The general ratio is one hundred to one. Just add one spoonful of yeast to one pound of flour. The specific weighing is very laborious. Generally, you can observe it with your eyes and judge by experience. There is not much problem if there is a slight error, as long as it is not wrong.

Just too much is fine. Too many steamed buns will lose their elasticity and gloss."

Yang Zhenxing didn't quite understand his grandfather's answer. He didn't quite agree with his grandfather's very general and vague approach.

Since a specific data is given, why do we rely on experience instead of operating according to the data ratio when it comes to taking action?

However, he did not express his inner thoughts.

Because to be honest, there are really no weighing tools at home, only a weight that my grandfather used when selling vegetables.

Yang Zhenxing was not sure whether the small wooden stick could accurately weigh five grams.

"One spoonful of yeast, then add one spoonful of sugar. The yeast works by decomposing the sugar, making the dough rise better and faster. However, even if you add less sugar, don't add too much, because adding too much will affect the taste and quality of the dough.

Then pour warm water into the bowl. For one pound of flour here, you need about 200 ml of yeast water. If there is less flour, it will not be fully moistened. If there is too much, the dough will become thinner, so you have to add more flour.

If you add too much flour and have to continue adding water, you will easily get into a deadlock, but if you do it too much, this kind of thing will not happen. Generally, this kind of problem only occurs when you first try."

Yang Zhenxing listened very carefully and understood a truth.

That's because my grandfather is always a little vague when it comes to dosage, and he talks about experience.

There is obviously data out there, but regardless of accurate weighing, it is all done based on dose proportions, and it all relies on experience.

So what do we need the previous data ratio for?

In fact, even if Yang Zhenxing expressed this idea now, Yang Xingsheng would only shake his head.

The ratio he mentioned was estimated by himself in order to let his grandson understand it better.

Whether in ancient times or now, there are no precise proportions for chefs to cook. It can be said that a chef has his own proportions and habits.

For the same dish, this chef may have more soy sauce, while another chef may have less soy sauce. It is difficult to come up with an accurate standard.

"The higher the temperature of the dough, the shorter the time required. You can find that the dough has become much larger after it has risen. The gas produced by the yeast inside appears in a honeycomb shape, which means that the dough is ready. This is the dough.

In addition to fermented noodles, there are also simmered noodles, which are noodles without yeast powder, scalded noodles with hot water and half cold water, semi-boiled noodles with half hot water and half cold water, and dead noodles with all cold water.

Hot noodles are not chewy and sticky, but soft and hard, not pulpy. The fried cabbage corners that people often eat during the Dragon Boat Festival are made of hot noodles, and the shrimp dumplings in the south are also made of hot noodles.

Semi-boiled noodles are not gluteny or soft, but they are gluteny and soft. Half of them are mostly used for steaming dumplings or making fried foods. Pancakes and the like are made with semi-boiled noodles.

The final noodles are highly glutenous, malleable and resistant to cooking. For example, the noodles that Mu often cuts in the morning are made from noodles, and noodles used to make dumplings are also made from noodles.”

Although I don’t agree with Yang Xingsheng’s description of the dosage, it’s the first time I know that there are so many types of dough, and it doesn’t mean that all kinds of flour can be used to make different foods.

Yang Zhenxing's eyes were opened and he had a very clear understanding of many foods. He learned so much at once and he couldn't wait to try them.

Yang Xingsheng couldn't see what his grandson was thinking. He felt relieved but had no intention of letting him try.

"What we are steaming now are steamed buns for the New Year days, but there is not much flour for you to make. Just wait until the New Year is over. Grandpa will prepare more flour at home after the New Year. Then you can make it every day."

Yang Zhenxing felt a little embarrassed when his inner thoughts were seen through.

However, he understood that the situation at home did not allow him to be willful, so he still rejected his grandfather's proposal.

"It doesn't matter, grandpa. If you give me flour and let me make things, you will be blind and waste more food. Then just give me a little bit."

Yang Xingsheng wiped his hands, touched his grandson's head, and said kindly:

"It doesn't matter, how can you succeed without practice? Just like you practice calligraphy, you can't stop practicing calligraphy forever just because you waste paper, ink, pen and inkstone?

When grandpa learned cooking from your great-great-grandfather, he wasted a lot of things, but he also developed good cooking skills, which is the price that must be paid for growth. "

Busy preparing things for the New Year, Yang Xingsheng taught Yang Zhenxing some cooking knowledge and also took him out.

The new year brings a new atmosphere. Originally, conditions did not allow it and there was not so much emphasis on it.

But now that the family is gradually getting better, we have to start buying things that need to be paid attention to again.

Sitting on the three-wheeler, Yang Zhenxing went on a long trip. The last time he went out was when he worked with his grandfather for a week.

Whether it was the streets or alleys, they all attracted his curiosity and attention.

After passing through an alley called Jinyu Alley, they came to a place called Dongfeng Market.

Looking around, Wuyang Wuyang was full of people. From afar, Yang Zhenxing could smell the smell of firewood and soot.

After locking the three-wheeler, Yang Xingsheng first pulled him aside and gave him some careful instructions.

"As you can see, there are a lot of people here. It's crowded after you enter. You have to hold on tight and don't let go. Hold on tight!"

After saying that, he stretched out his hand to hold Yang Zhenxing's little hand tightly and plunged into the market.

There are counters on both sides inside, and because of the Chinese New Year, the place is bustling with people.

The sounds of children crying, adults scolding, people asking prices at the counter, and the staff maintaining order all came to Yang Zhenxing's ears, making his head buzz.

Somehow, Yang Zhenxing, who was still a little excited and curious, suddenly began to miss his quiet yard.
Chapter completed!