Shopkeeper Liang looked at the piece of meat in front of him with some suspicion, but based on his trust in Su Qingluan's cooking skills, he picked up the piece of meat and tasted it.
Then my eyes lit up: not only did it not have the beany smell that I imagined, but it had a different kind of burnt aroma that is unique to deep-frying!
Su Qingluan saw Shopkeeper Liang showing suspicion, then surprise, and finally enjoyment. He smiled and narrowed his eyes: "Let me process it for the final time and let everyone have a taste."
As she said this, the movements of her hands did not stop. When the oil temperature rose again, she put the removed meat pieces into the pot again and fried them again. After a while, the surface of the meat pieces appeared lighter yellow than before. When it turns a deeper brown color, Su Qingluan knows that the heat is almost ready for re-frying.
Putting the oil in the fried pork slices back into the bucket where shopkeeper Liang had stored the soybean oil, Su Qingluan left only a little base oil, patted a few garlic cloves, chopped them into minced garlic, and slid it into the oil to stir-fry.
However, after a few stir-fries, the aroma of garlic is stimulated.
Seeing this, Su Qingluan added mung bean starch powder to water and reconstituted half a bowl of water starch. However, unlike filtering out the water before, this time the starch was completely stirred and dispersed in the water. While there was no precipitation, he poured it into the pot. , and add a little soy sauce to adjust the color.
When the soup gradually heated up and the starch inside became gelatinous, Su Qingluan began to stir the thickening sauce with a long-handled ladle until it gradually thickened and became paste-like. Su Qingluan quickly refried the fried meat on the side. Pour segments into the pot.
The iron pots used in Hongfulou are much larger than modern spoons - because today's earth stoves are wider than modern gas stoves, the diameter of the corresponding iron pots is also larger.
For this reason, the iron pots in Hongfu Tower usually have double-ear handles, which makes it much more convenient for Su Qingluan, who has not yet developed the strength to bend a spoon in his previous life.
She first picked up two rags and put them on the handle that was hot due to heat. She lifted the iron pot with both hands at the same time. Then she used her arms to use her wrists to gently move the iron pot forward. Send it and bump it upward.
"Whoa!" The meat inside turned into a brown wave of meat, flipping in the air along the curved wall of the pot for a moment, and then fell into the pot again.
After doing this several times, the thick soup had evenly coated every piece of meat, and looking at the bottom of the pot, there was almost no soup left.
Some of the little chefs who recognized the talent secretly gave Su Qingluan thumbs up——
"The juice is harvested perfectly!"
"And the thickening sauce on the meat pieces is not enough, and the meat pieces leak out!"
"The heat of this thickening is really accurately controlled!"
As the chef, Xu Yuanwei naturally could see it better than anyone else, but his expression was very inexplicable. It didn't look like he was happy or unhappy, but - indescribably complicated.
Shopkeeper Liang noticed Xu Yuanwei's expression, raised his head and asked him what was wrong with his eyes, but the other party shook his head and was confused.
Su Qingluan didn't pay attention to what others were talking about. He just put the meat pieces coated with thickening sauce into a plate and brought it over again: "Uncle Liang, come and have a taste. If you think it's good, let all the chefs have a taste too." .”
Shopkeeper Liang had the last piece of meat at his disposal, and this time he felt even more confident. He asked the people in front of him to come over and try Su Qingluan's craftsmanship.
As for himself, "the one who is near the water and the tower first gets the moon", he first put a chopstick into his mouth, and then his eyes lit up——
Different from the dry fried pork pieces just now, the meat pieces coated with a layer of thickening sauce make the texture and flavor more layered.
The fine particles of garlic are evenly dispersed on the surface of the meat. High-temperature frying almost completely cuts off the pungent and pungent taste of raw garlic, but retains the unique flavor of garlic. The grainy texture of minced garlic also adds to the meat. Another layer of taste.
The originally crispy fried meat was thickened, and although there was a layer of translucent light brown thickening sauce hanging on the outside, it did not affect the crispy texture inside the meat.
In terms of taste, the garlic flavor of the thickening sauce reveals the saltiness of soy sauce, and the spicy and unique flavor of the spice powder added when marinating the pork makes it even more addictive.
When everyone had carved up the plate of garlic meat and stared at her eagerly, Su Qingluan laughed and said, "Didn't everyone forget? I'm just here to demonstrate how to use soybean oil to remove or cover up the beany smell. .”
Therefore, it is absolutely impossible to have another plate of garlic pork slices.
Compared with most of the helpers who only think about eating, shopkeeper Liang can take one more step to consider: "Niece, this dish is salty, fresh, crispy and fragrant. I think everyone likes it, so this dish will also be added to our list." 'Cooperation' right?"
Su Qingluan nodded: "Okay, I will come over tomorrow to sign a contract with Uncle Liang." She can make money just by publishing a recipe - although there is a time limit - she is quite satisfied with this situation for the time being.
After all, although it is good to open your own shop, it also depends on various luck and opportunities - such as whether there is a vacant shop that happens to be simple.
Su Qingluan made an optional fried pork cutlet, which finally reassured Shopkeeper Liang that he was really planning to make delicious dishes with the soybean oil, rather than lighting up oil lamps and using soybean oil to make ends meet in a hard life. He even signed an extra recipe. Su Qingluan expressed satisfaction.
Although he had no great connection with the Qiaoguo lottery, before Su Qingluan left, he quietly called the boss aside and whispered: "Uncle Liang, I am really curious about what kind of person the first prize is, please." Keep an eye out for me?"
Shopkeeper Liang didn't expect Su Qingluan to ask him to help pay attention to this. He turned around and said: "It's rare for my niece to ask me for anything, so Liang will naturally try to pay attention to it - but who won the first prize? Why does my niece care so much?"
"..." How should she describe a girl's raging gossip mentality to an ancient uncle?
After thinking about it, Su Qingluan gave a vague answer, but it couldn't be called a lie: "... I'm just curious. If I'm from this town, I'll take a look and maybe I'll get lucky. I'll do it next time. Where’s the jackpot?”
Shopkeeper Liang still doesn’t quite understand this kind of “curiosity” stemming from gossip psychology, but he still agrees to help you pay attention to the appearance and identity of the lottery winner.
Su Qingluan thanked Shopkeeper Liang and turned around to go back to Huaxi Village with her parents and younger brothers and sisters. As for the heavy bucket of soybean oil, Su Guangfu was responsible for carrying it back.
Walking back all the way, Su Qingluan lowered his head and said nothing.
Yang thought she was too tired, so she couldn't help but walked over and asked softly: "Da Ya, are you feeling unwell? Do you want to see the doctor?"
Only then did Su Qingluan come back to her senses and said in confusion: "I always feel like I've forgotten something..."
When she walked to the door of her house, she finally realized what she had forgotten.
