Chapter 1400 - 548: Occasionally Eating Mixed Grain and Wild Vegetable Steamed Buns—Surprisingly Delicious!

Chapter 1400: Chapter 548: Occasionally Eating Mixed Grain and Wild Vegetable Steamed Buns—Surprisingly Delicious!

Shen Jiayue said:

"Dundun’s like a little village chief. The moment it sees some small animal in the yard, it has to scold it first."

Chen Yuanyuan grabbed a handful of wild scallions, quickly picking through them as she asked:

"I see tons of people online urging Dundun to start livestreaming. Why don’t you let Dundun stream?"

"We don’t like Dundun living under the camera, and we don’t like forcing it to do anything. The day it wants to livestream, it’ll let us know."

From the very first stream till now, Dundun has only gone live three or four times.

Even though every time they stream, advertisers keep calling, hoping Dundun can help sell products or do ads, Shen Jiayue hasn’t agreed to any of them.

Lin Xu said:

"Before New Year, Mr. Hou contacted me, wanted Dundun to put a Maisharui car model next to it during the livestream. I didn’t agree back then, but since they’ve upped the price this time, we’ll let Sister Yan talk to them about the placement contract."

They don’t take random ads, but for things he endorses himself, they do need to promote a bit.

Shen Jiayue has a good impression of Maisharui, and said with a smile:

"Sure, at least the Maisharui brand won’t cheapen Dundun’s reputation... I checked their official site yesterday. Not only are their cars pricey, all the car accessories are super expensive too. A child safety seat can actually go into six figures. They really know how to reap the rich."

In her impression, child seats only cost a few hundred yuan, and even the pricey ones are just over a thousand.

Maisharui comes straight out selling them for over a hundred grand, even Lin Xu is curious who these seats are actually targeting.

Shen Guofu said with a smile:

"With that kind of positioning, they’re usually not really trying to sell those things. It’s more about showing off brand value—using parts, accessories, tools, and other side products to increase customer recognition and build brand cohesion. It’s basically maintaining their cool factor."

High-end brands almost all do similar things.

Like those luxury mooncakes from a few years ago, costing tens of thousands a box.

They knew perfectly well the sales wouldn’t be high, maybe no one would buy them, but they still put them in the most eye-catching spot in the mall, just to raise the brand’s profile and use the gimmick to attract attention.

While everyone was busy picking vegetables, Lin Xu went into the kitchen, took out the multigrain flour, and started working the dough.

What they call "multigrain flour" is usually a mix of sorghum flour, cornmeal, and bean flour. Steamed together into little cone-shaped buns, they’re called multigrain wowo.

Besides those three, you can also add millet flour, pea flour, mung bean flour, black bean flour, and various other coarse grains ground into flour to the multigrain wowo.

"Multigrain" is a general term, basically referring to all coarse grains apart from rice and wheat.

But in real life, this so-called coarse grain isn’t all that coarse anymore, because people now advocate "fine cooking with coarse grains."

Eating coarse grains in moderation is good for the body, but if you really follow the hardship-era recipes across the board, that’s no longer about health—that’s self-torture.

Lin Xu soaked some corn grits in hot water.

Corn grits have a better texture than cornmeal, and the dietary fiber in corn also aids digestion.

Aside from the corn grits, the sorghum flour and soybean flour had all been hulled and finely processed. When he used them, he even sifted them once more.

He soaked the corn grits until soft, then added sorghum flour and soybean flour, a bit of yeast, a pinch of salt, and some white sugar, and used hot water to knead it into a dough.

Then he set the bowl of dough in warm water to let it rise.

Not long after, the wild vegetables outside had been sorted, and his eldest aunt’s and second aunt’s families were getting ready to drive home. They still had other relatives to visit and had agreed to come back again on the sixth.

As they left, Chen Meijuan packed them plenty of wild greens, and also gave them lots of the cured meat from home and the Soy Sauce Meat and Soy Sauce Duck Lin Xu had brought from Beijing.

There was still a big basin of wild greens left.

Lin Xu planned to stir-fry the wild scallions with Egg. The wild Chives were a bit scarce, so he’d just toss them directly into the chicken soup noodle pieces.

As for the other wild greens, he’d stir-fry some with dried chili, coat some in dry flour and steam them, and turn all the rest into wild vegetable wowo.

Wild vegetable wowo are pretty easy to make. Just chop the greens and put them in a bowl, add salt and multigrain flour, knead into dough, then shape them into little cone buns.

Whether you dip them in Garlic Paste or Chili Oil, they taste fantastic.

After days of non-stop fish and meat feasts, it was time to have some fresh, light wild vegetable wowo to "scrape off the grease."

Lin Xu finished making the wild vegetable wowo and placed them in the steamer tray lined with a silicone steaming mat; the proofed multigrain dough was about ready as well.

He turned the dough out onto the board and kneaded it again, then pinched it off into small pieces.

He rolled each piece round, and while rolling, pressed his thumb in to make a hollowed dent—that’s where the name "wowo tou," hollow-head buns, comes from.

Beijing actually has a similar Snack called "little wowo."

They’re made from chestnut flour, and when steamed they come out sweet. They’re best eaten dipped in Honey—the texture is smoother and they taste even more delightful.

They’re said to have been Cixi’s favorite, though who knows if that’s really true. After all, almost every delicacy in Beijing gets tied back to Qianlong or Cixi somehow.

It’s just that they can’t talk anymore, or who knows how many lawsuits they’d be filing.

Once the two kinds of wowo were shaped, he put them into the steam cabinet to cook.

Taking advantage of the break, Lin Xu mixed another batch of Dough, getting ready to make chicken soup noodle pieces. When you’re eating coarse grains, you need some soup to go with them; that’s what keeps the intestines and stomach lubricated and aids digestion.

Since they were heading to Beijing tomorrow, Chen Yuanyuan was getting ready to pack.

Tomorrow, once they finish breakfast, they’ll head to the high-speed rail station, hoping to make it back in time to have lunch at the shop.

Second Aunt went to help as well. She was happy her daughter’s position was being upgraded, but the fact that she had to go back to work on the third day of the New Year made this mother’s heart ache in a way she couldn’t quite explain.