Transmigrated into a fat wife, farming, raising children, and picking up husbands

"Hello, ma'am!" Wu Liangcai greeted her sweetly, forcing a kind smile despite his sweaty, chubby face.

Chen Mingxuan also bowed respectfully: "I'm sorry to bother you, Auntie."

Hu Yidao, ever the forthright one, laughed heartily: "Auntie, you're too kind! Your place is much more lively than my home. I wish I could come every day, but I'm afraid I'd bother you!"

As he spoke, he magically produced from behind his back two strings of bright red candied hawthorns and two adorable little sugar figurines.

He crouched down and waved to Xiao Bao, who was peeking out from behind Wang Shi, "Little guy, look what goodies Uncle brought you!"

Xiao Bao's eyes lit up when he saw the red fruit, but he still looked timidly at Lin Xiuer and Wang Shi.

Lin Xiuer smiled and nodded: "Don't worry, it's your mother who bought it for you. Go and eat, and have fun with your uncle."

Xiao Bao then carefully reached out his little hand and took the candied hawthorn and sugar figurine. A shy yet happy smile appeared on his face as he said softly, "Thank you, Uncle Hu."

"Oh! Such a good girl!"

Hu Yidao chuckled and patted Xiaobao's head, then squatted down in the yard to play with him, teasing him as he did so.

"This is a big tiger, this is a chubby baby... The candied hawthorns are so sweet, lick them slowly..."

Seeing that Xiao Bao was being watched over, Wang breathed a sigh of relief and hurriedly went to take the things that Lin Xiuer and the others were carrying.

Seeing the basket full of rice, noodles, grains, rapeseed, seedlings, bowls, and household items, she felt both sorry for the money spent and happy that her family had finally acquired some decent things.

He kept muttering, "Buying so much...how much money will that cost..."

"Mom, we earn money so that we can have a better life, right? I know how to use these things, so don't worry."

Lin Xiuer moved all the things into the main room. Without having time to explain in detail, she first found the newly bought flour and mixed grain flour.

The porridge that Wang cooked was definitely not enough for so many people, so she had to quickly prepare some more staple food.

She busied herself in the kitchen with quick, efficient movements, scooping water and mixing dough.

There are a lot of people today, so she plans to make a few jianbing guozi (Chinese crepes) to practice first.

Ping An put down his things, picked up the two newly bought, still dusty, rough pottery jars, and went straight to the backyard.

The clear sounds of water being drawn and pottery being rinsed could be heard from the well.

Wang sorted the purchased items, putting rice and noodles into a jar and washing the bowls and chopsticks. She placed the vegetable seedlings in a shady spot, planning to plant them later after the meal.

After finishing these tasks, she went into the kitchen to help Lin Xiuer by washing vegetables and starting the fire.

After unloading their baskets, Wu Liangcai and Chen Mingxuan finally breathed a sigh of relief.

Curious, I looked around the small courtyard.

The courtyard was indeed simple, with three low thatched huts and peeling paint, but it was kept fairly tidy.

On the east side is a thatched kitchen, with several strings of dried mushrooms hanging under the eaves, like small lanterns.

There was a newly built chicken coop on the west side, where two chicks were peeking out and chirping softly.

Several large bamboo baskets were placed in the corner of the courtyard, filled with bright red Sichuan peppercorns, brown Sichuan peppercorns, and other spices whose names I didn't know, emitting a dry and spicy aroma.

Completely different from the grand mansions and pavilions they had seen, this place exuded poverty, yet it also radiated a vibrant energy born from meticulous care and diligent living.

The air was filled with the scents of earth, hay, spices, and the faint aroma of food wafting from the kitchen.

"This place... is quite unique." Chen Mingxuan stroked his chin, his tone not showing any disgust, but rather a sense of novelty.

Wu Liangcai nodded in agreement. They usually stayed in town, either at home working on their accounts or in teahouses and taverns, and rarely came to farmhouses like this.

The backyard was a newly turned vegetable garden, its green shoots just beginning to emerge. Wu Liangcai and Chen Mingxuan strolled over and saw Ping An, who had just finished washing the jars, fetching water to water the vegetables.

Both of them found the job novel and followed suit, taking up gourd ladles and imitating Ping An, rolling up their sleeves and gently watering the seedlings.

The ladle was tilted, and the water gushed onto the tender green seedlings. The water droplets rolled on the leaves, sparkling in the sunlight.

Wu Liangcai was watering with great enthusiasm when suddenly, an indescribable, extremely enticing aroma of food wafted over from the front yard.

The aroma was unlike any dish they were familiar with; it wasn't the rich, stewed flavor, nor the intense, stir-fried flavor.

Rather, it's a blend of the smoky aroma of roasted grains and an indescribable, unique scent reminiscent of roasted nuts.

He sniffed hard, his attention focused on the kitchen: "I can smell it, it seems like Sister Lin is making something delicious again."

Wu Liangcai threw down the water ladle and ran towards the front yard. Chen Mingxuan paused for a moment, sniffed the air, and, forgetting about watering the vegetables, quickly followed.

Inside the kitchen, a lively scene was unfolding.

The oil in the pan sizzled.

Wearing an apron, Wang held a small piece of dough in her hand, rolled it out very thinly on the cutting board, and then cut it into palm-sized squares with a knife.

When the oil in the pan was just starting to smoke, she gently placed a thin sheet of dough into the oil.

With a "sizzle," the dough expands rapidly upon contact with the heat, turning crispy and golden brown. Use long chopsticks to flip it over and fry until both sides are crispy. Then, remove it and drain the oil.

This is the "thin crisp" that Lin Xiuer just taught her to make.

On the other side, Lin Xiuer had already moved the griddle and stove for making egg pancakes to the kitchen.

The firewood underneath the griddle was burning brightly, heating it evenly. She quickly smeared a thin layer of oil on it with pigskin, making it shiny.

She held a large wooden spoon in her left hand and scooped a spoonful of yellowish-white mixed grain paste from the basin next to her.

The batter was mixed to the perfect consistency; when you lift the spoon, it can be stretched into a thin thread.

With a flick of the wrist, the batter landed in the center of the scalding hot griddle.

"Sizzle—" The batter touched the hot iron and instantly solidified into a thin layer.

Lin Xiuer held the scraper in her right hand, her wrist nimbly drawing circles. The scraper was pressed against the griddle, and she quickly and evenly pushed it out in circles from the inside out.

Her movements were fluid and graceful, with a unique sense of rhythm.

The batter quickly thinned and expanded under the scraper, spreading evenly across the entire griddle, turning into a nearly transparent, perfectly round pancake.

As the crust takes shape, a richer aroma of caramelized grains, mixed with the unique scent of grilling on a hot plate, bursts forth.

It filled the entire kitchen with its domineering force, and then surged towards the people in the yard through the doors and windows.

It's the most primitive and enticing aroma of grains, a wonderful flavor produced by the instantaneous ripening and caramelization at high temperatures.

Immediately afterwards, Lin Xiuer picked up an egg, gently tapped it on the edge of the griddle, and used one hand to scramble the egg mixture into the center of the half-cooked pancake.

She quickly used a spatula to stir the still semi-liquid egg mixture, then scraped it to spread the golden egg mixture evenly over the crust.

When the egg mixture is heated, it quickly changes from transparent to pale white and adheres tightly to the crust.

The unique savory aroma of the eggs immediately blends with the previous caramelized grain aroma, making the flavor even more complex.

Wu Liangcai happened to run to the kitchen door and looked longingly at Lin Xiuer who was busy in front of the stove. At that moment, his stomach growled.