After traveling through time, the restaurant I opened became a big hit

At the dinner table, everyone was eating and chatting, and the atmosphere was very harmonious.

Jiang Xu picked up a piece of sweet and sour pork ribs, took a bite, and his eyes lit up.

"I still like the sweet and sour spareribs made by my sister the most. It has just the right amount of sweet and sour, crispy on the outside and tender on the inside. It's absolutely amazing!"

"Haha, it seems my sweet and sour pork ribs are really good."

Jiang Li smiled even more brightly. No one can stand being praised all the time. She couldn't stop smiling.

"Everyone, come and try this Korean fried chicken. I just learned how to make it. I wonder if it tastes the same as the ones sold outside."

The perfect combination of the crispy fried chicken and the sweet and spicy sauce once again won unanimous praise from everyone.

Zhang Wen laughed as he ate, his mouth full of oil, he was so happy.

"Sister, you are such a treasure girl. Your cooking is so delicious. From now on, you are my real sister!"

As soon as this statement was made, everyone started laughing. Jiang Xu didn't even bother to eat and quickly retorted.

Anyway, Jiang Xu and I are all good buddies, and we all treat Li Jing as our own sister, so we are just being polite.

As time passed, a rich aroma of rice dumplings gradually filled the air outside the kitchen.

Then, Li Jing turned around and scooped out the glutinous rice that had been soaked until it was crystal clear from the rice jar.

The glutinous rice was prepared by Song Meiwen the night before, and each grain absorbed enough water to become soft and inelastic.

Li Jing carefully put the seven belly pork into the glutinous rice, and then covered it with another layer of glutinous rice to completely wrap the seven belly pork.

"What are you talking about? This is my sister, don't get involved with her!"

Song Meiwen still forgets the taste of the beef sauce that Li Jing ordered for takeout from the store.

You were afraid that we would feel constrained staying outside because Li Jing was at home, so you went to the restaurant in the primary school town in the morning.

It’s just that the food outside your store has gone bad and hasn’t been sold for a long time, so you can eat it whenever you want.

Ji Fei used the remaining bamboo leaves to tightly wrap the opening of the conical funnel and pressed hard on the edges with his fingers to make it fit tightly.

The place for making zongzi is chosen to be your family’s rice noodle shop, Song Meiwen, and we also prepared the glutinous rice and zongzi leaves.

Before wrapping meat dumplings, make sweet dumplings. In fact, the steps for making sweet dumplings are the same as those for meat dumplings, except that the pork belly in the middle is replaced with candied dates.

Several people laughed and teased Jiang Xu, and Jiang Li was also amused.

Then use a thin rope to wrap it around the dumplings in circles and pull it tight to ensure that the dumplings will fall apart during the cooking process.

The process seems complicated, but it requires great skills and patience. If you are not careful, the bamboo leaves will break or lose their perfect shape.

You pound a generous pinch of sticky rice into the conical funnel, pressing it down heavily with your fingertips to ensure the rice is evenly distributed and compacted.

Before all preparations were ready, Li Jing started to make rice dumplings.

The next step is the most critical step - sealing.

Li Jing held a few emerald green bamboo leaves in her hand. These were specially picked by Song Meiwen. She bought them at the morning market early in the morning because they were the freshest.

After finishing wrapping the rice dumplings, Li Jing carefully soaked the bamboo leaves in a basin of warm water and rubbed them vigorously to remove dust and impurities on the surface, while also making the leaves softer and easier to break.

Then you took two sweet dumplings and two meat dumplings from your pile and prepared to cook them later.

The seven belly meat is fat and lean, and after being marinated overnight, it has not yet fully absorbed the flavor of the seasoning and has a fragrant aroma.

But Li Jing's movements seemed so unfamiliar, as if she had not done them a thousand times.

Yu Meiwen placed the rice dumplings in a pot and added enough water.

Zongzi can only be eaten during the Dragon Boat Festival. If you don’t wrap it well, you can eat it anytime when you feel hungry.

"Hey, we are related. Your sister is my sister, so don't be polite!"

Ji Feilan was immediately called in. You didn't prepare many ingredients. If our family is going to eat all the food, we'll ask Li Jing and her brother to help share the burden.

Each piece is narrow and tough, carrying the morning dew of the mountains and the freshness of nature.

Jiang Li originally felt embarrassed. After all, they were guests and how could he let guests work?

So I prepared a little more sweet rice dumplings, after all, older children eat less.

Yu Meiwen put two small bags of the spoiled rice dumplings in Ji Fei's hand and asked her to take them home and freeze them outside the refrigerator when she was done.

Yu Meiwen’s son Ji Fei hates eating sweet rice dumplings, but my husband and I hate eating meat rice dumplings even more.

You pick up two bamboo leaves, stack them side by side, and deftly fold them into a large conical funnel.

After dinner, the dining table and kitchen were left to these little boys to clean.

As the water temperature rises and drops, the fat from the pork belly gradually seeps into the glutinous rice, making each grain of rice absorb the essence of the gravy, becoming oily and shiny.

The aroma has both the deliciousness of pork and the unique sweetness of glutinous rice. The two are intertwined together to form an indescribable deliciousness.

But Jiang Li was pushed out by them as soon as he entered the kitchen. They said that you were responsible for cooking the meal alone, so let us clean up the leftovers.

Because you are more accustomed to salty food than sweet food.

Although we are all from the north, we eat both sweet and meat rice dumplings.

Every knot is tied just right, making it both firm and beautiful.

As for Li Jing herself, you hate eating rice dumplings even more.

Before there was enough left for Jiang Li to eat, the remaining sweet rice dumplings were given to Li Jing to take back.

And when Li Jing cooks delicious food, she will also send some to us.

This time Ji Fei obediently followed the order and left the house to us in the morning.

"That's right, we are just friends, right?"

When Li Jing found out about this, she was very generous and said, "Whenever you make some, just send them to Song Meiwen."

A layer of light green gradually emerged under the water, as if the purest colors of nature were rapidly spreading in the water.

In fact, Ji Fei had made rice dumplings before, so her movements were very unfamiliar.

Then, you pick up a piece of badly marinated pork belly, which is the soul of the zongzi.

Ji Fei originally planned to give us some money to buy food.

At that time, Song Meiwen was completely depressed. You can imagine that she had been thinking about it for a long time.

Li Jing could smell the aroma of rice dumplings, which was mellow and tempting. It was the perfect fusion of pork belly and glutinous rice.

I made an appointment with Ji Fei's mother Song Meiwen to make rice dumplings together, but the Dragon Boat Festival is less than half a month away and the preparations have been delayed.

When the first rice dumpling was carefully wrapped and tied with a rope, a satisfied smile appeared on Li Jing's face.

You pour the glutinous rice heavily into a small bowl, add a little salt and peanut oil, and mix it gently with your hands so that each grain of rice is coated with a thin layer of oil. This will make the rice dumplings taste more fragrant and smooth.

You were chatting with Song Meiwen, but your hands stopped moving.

Then, you light the stove and start the long cooking process.