The preparatory work in the beginning was far too tedious, yet once they actually got to the wrapping, the process sped up significantly. Both were experienced workers, and since Wang Hao had been kneading the dough, Gong Mingxia took the initiative to roll out the dough.
"Master Wang, let roll the dough. Give your wrists a rest; I'll roll, and you can wrap!"
Wang Hao was about to say he was fine, but seeing Gong Mingxia's good intentions, he did not refuse and inwardly accepted the diligent woman as his helper.
The superiors had told him to observe her, but in just over two hours, he had recognized that she was a kind and hardworking woman, worthy of staying.
At the construction site, they used a kind of steaming oven that could steam stead buns, buns, rice, and anything else you wanted to steam, and it was very convenient to operate.
Considering a worker would eat three or four buns, they needed to prepare around 210 buns. Each stear could hold about twenty buns; with only ten stears available, the remaining few were cut and placed in a flat pan.
Afterward, Gong Mingxia hurriedly began to slice chili and cabbage into thin strips, then soaked them in clean water to reduce so of the heavy saltiness before adding scallions and chili strips and stir-frying them evenly. No seasoning was needed as it was already salty enough.
Tea eggs, cabbage strips, porridge, and buns were all ready around 7:20.
Then, the master and disciple began to arrange everything neatly, waiting for the night shift workers to finish around 7:30 a.m. and the morning shift workers to wake up.
Under Master Wang's direction, Gong Mingxia started to distribute the morning's breakfast to them thodically.
The workers were quite curious about Gong Mingxia, the new cook on site. Afraid that people wouldn't know her or how to address her, she introduced herself generously.
Eating buns for breakfast at the construction site wasn't anything unusual, but it was their first ti trying pumpkin-filled buns. So workers who initially disliked the idea of pumpkin filling were then nudged excitedly by a fellow from Southern Province.
"How can you know if it's good or not without tasting it? Honestly, these buns remind of my mother; I only get to eat such fillings when I go ho once a year. It's the most common filling in our rural areas and very delicious at that. Try it if you don't believe !"
After finishing his words, he took a big bite, and imdiately, the juicy squash and garlicky, spicy aroma filled his mouth. Looking at her, he raised the bun in his hand, praising it.
"Sister, it's well made, even tastier than my mom's! That's the flavor, delicious!"
at buns were rarely made at the construction site, so the workers were used to vegetarian fillings. Besides, eating at in the morning ant less for lunch, so they weren't as opposed to vegetarian buns.
But having tried cabbage tofu, chives egg, cabbage mushroom, carrot, radish, and other fillings—just never pumpkin—everyone, prompted by the recomndation from their colleague from Southern Province, took a curious bite. To their surprise, it was like discovering a new continent, and they looked at each other with wide eyes.
"Wow, that's pretty tasty! The pumpkin is soft and sweet, and the flavor fuses so well with the garlic and chili. Liu, no wonder you keep talking about it every day. It's our first ti trying this filling for the buns, not bad, not bad. Sister, you've got so skills! What do you plan to make for noon? I'm looking forward to it!"
"Oh co on, can't even eating silence you guys? You haven't even started breakfast, and you're already thinking about lunch. Get outta here, hurry up and eat; we've still got work to do after. Those behind, move it!"
"Today we have pumpkin-filled buns, stir-fried chili with cabbage strips, and tea eggs, not plain boiled ones, all made by Sister. If you have any comnts, speak up. It's Sister's first day on the job, and she's a bit nervous. Be polite when you talk; don't say anything untoward!"
As soon as Wang Hao spoke, the workers who had been joking around didn't dare to speak out of turn. But honestly, what's so special about cabbage strips and tea eggs?
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