Although there was an episode, the Su family still had a good meal at this holiday dinner.
In the middle of the meal, shopkeeper Liang came upstairs and added four more dishes and gave us the order. Originally, Su Guangfu declined and said he couldn't be freeloading like this. However, shopkeeper Liang repeatedly said that Miss Su had helped her many times and that just one meal was not worth mentioning.
Unable to refuse, the Su family had dinner happily and joined in the fun, each taking one of the clever fruits.
However, maybe Su Qingluan had gotten the egg yolk Qiao Guo before and used up all her luck. Today, even though shopkeeper Liang personally opened the back door and let each of the five members of the Su family choose a Qiao Guo, they all found bean paste filling when they opened it.
So I took two copies of Qiaoguo and three copies of paper-cuts and went back, just in time for the occasion.
Before leaving, Su Qingluan asked shopkeeper Liang for another barrel of soybean oil.
Shopkeeper Liang was a little curious: "What does niece Xian do with this soybean oil? If you want to light a lamp, why don't I get you some good candles? It will be much more convenient than this soybean oil lamp!"
Su Qingluan smiled and said: "Uncle Liang, I told Mr. Xie Jiajun before that this soybean oil can be eaten. I was not deceiving him."
Shopkeeper Liang recalled that he saw the cold shell of the "fried ice cubes" that had just been left on the table. He went up to it and smelled it. There was still that strong pungent bean smell.
Recalling the smell at that time, Shopkeeper Liang's kind, round face wrinkled into a big bun: "Isn't my good niece teasing the young man of the Xie family? If there is less oil in the house, I will find the pig butcher." , I’ll prepare some more fat meat for you to refine into oil, why use that soybean oil?”
In his opinion, Su Qingqing must have deliberately used such unpleasant-smelling soybean oil instead of fragrant lard to make "fried ice cubes" for Xie Zian, repaying the trouble in kind.
Seeing Shopkeeper Liang's expression, Su Qingluan knew what he was struggling with, and just smiled and said: "Uncle Liang, although my family is not rich, the menu dividends from you and the income from my own stall are not enough. I can’t even afford some fat meat made with lard.”
"That……"
"Actually, this soybean oil is easy to use and can be purchased directly, and the beany smell is not impossible to remove."
After saying that, he turned around and went to the shelf where the prizes were displayed, asking the rest of the family to wait, and then he went into the kitchen with Shopkeeper Liang.
"Since Shopkeeper Liang is worried that the soybean oil won't suit my taste, why not try it myself?"
"What are you trying?" Shopkeeper Liang was in a daze.
"Of course I'll try something fried with soybeans - of course, this time there won't be the taste of raw soybean oil."
Only then did Shopkeeper Liang realize that the fried ice cubes that had been made so unpalatable were indeed the little girl's intention. He stretched out his index finger and tapped the little girl opposite with a smirk on her face: "You, you are really not afraid of Xie Xiaolangjun being blamed."
Su Qingluan blinked innocently, "Why did he blame me? I followed Xie Xiaolangjun's instructions exactly and brought out real 'fried ice cubes'. Even if anyone came, wouldn't he pick them?" Isn’t there a mistake? As for the taste of the soybean oil, Xie Xiaolangjun didn’t say that he wanted to ensure that this dish was delicious, right?”
Shopkeeper Liang was stunned by Su Qingluan's confident look, but Su Qingluan had already washed his hands. He first crushed the green onion and ginger and soaked them in cold water, then took the star anise leaves and soaked them in the water gently. Knead and add a little salt. After a while, set the bowl of seasoning water aside to soak in the flavor.
I went to get a piece of pork shank, cut it neatly into small cubes, and put in the seasoning water from before.
During this gap, Su Qingluan asked the kitchen if there was any mung bean starch. Of course, she didn’t know what “starch” was called in this era. She just described how starch was obtained and what it could be used for. Then everyone looked like they were suddenly enlightened: "Oh, little lady, you want to say 'gorgon powder', right?"
"Yes, yes!" Su Qingluan nodded repeatedly, and then happily got the mung bean cornstarch - obviously, there are no corn and potatoes in this era, which is really a pity.
Su Qingluan, a potato fanatic, thought regretfully, but he quickly grabbed a little starch with his hands and put it into a bowl. While adding water to make the starch into water starch, he asked the little chef next to him: "Little chef Please ask, are you making this gordon noodles at home or buying it from outside?"
"You can make it yourself, but grain and oil shops outside also sell it." The little chef answered honestly.
Su Qingluan nodded and thought to himself: In this case, cornstarch can also be bought directly.
Although it will cost some money in the short term, if you make fried food for a long time in the future, cornstarch will inevitably be the main raw material. Buying in large quantities can reduce the purchase unit price and save your own time and cost greatly.
With this in mind, she added pepper, Sichuan pepper powder, and dogwood powder to the well-stirred water starch for seasoning, and finally added a little salt - considering that a little salt had been put into the seasoning water before, this time in order to prevent The fried pork was too salty, so her salt was reduced by half.
The water-starch batter is ready here, and the pork is almost marinated there.
Su Qingluan then filled half the pot of oil with the oil from before, and added some green onion, ginger, star anise and cinnamon, and asked shopkeeper Liang and the chefs to gather around and look at it. Xu Yuanwei didn't get too close, he just looked at it from a distance, but he was very focused on the oil pot.
Su Qingluan pointed to the oil pan: "Actually, as long as you heat the soybean oil once, the 'beany smell' can be greatly reduced. And for double insurance, I added a lot of spices to neutralize the smell."
"But you've done this before, why is the beany smell so bad?"
Su Qingluan laughed and said: "The reason why there is still a beany smell is that I put the food that needs to be fried in the soybean oil before it is fully preheated. The temperature is not high enough, and naturally there will be a kind of smell on the fried food. It smells like raw soybean oil.”
"For example, now," she pointed to the slightly smoking pot noodles, "this level indicates that the oil temperature is about the same. If the oil smoke is difficult to observe, just throw in green onion leaves or ginger and take a look."
She pointed to the seasonings rolling in the oil pan, and used a colander to pick them up: "It's not enough to see bubbling on the surface, but it's OK when the surrounding area is slightly burnt."
As she said this, she had already slid the pieces of pork rolled with a layer of water starch out of the pot one by one. While lowering the pot, she used a spatula to gently push the pieces of meat that were stuck together inside the pot: " The step of stirring and spreading must not be omitted, otherwise the meat will easily explode into a ball!"
Since some of the chefs at Hung Fook House had no experience in the cooking method of "frying", they watched carefully.
Su Qingluan didn't intend to hide it - after all, as long as this kind of cooking method is put on the market, an insider can figure it out at a glance. What's more, if more delicious restaurants pop up, she, a foodie, can still I couldn't be happier.
After the first frying, when the meat was slightly set, Su Qingluan took out the slightly yellowed meat, picked up a piece with chopsticks and handed it to shopkeeper Liang: "Uncle Liang, try it and see, there is still beany smell. Does it taste good?"
