However, after being happy for a moment, child Su Xuanhe looked at the barrel of soybean oil suspiciously: "Sister, the 'delicious' you mentioned cannot be made from this soybean oil..."
He had just lost his deciduous teeth, and his permanent teeth had not yet grown in. Some of the words he spoke were pronounced strangely.
But after a few days of getting used to it, I no longer mind the way my words leaked as much as I did at first, and my behavior is much more natural, and I no longer cover my mouth all day long.
Su Qingluan nodded.
So the next moment, the smile on Su Xuanhe's face disappeared, and his brows wrinkled: "Sister, this soybean oil smells so bad, can it really be delicious?"
"When has sister ever fooled you?" Su Qingluan waved her hand to chase people away, "Go and play with your sister for a while, don't run too far."
With these instructions, Su Qingluan turned around and went to the chicken coop in the backyard.
The chicken coop was much livelier than the first few chickens, because Su Qingluan had already bought two more batches of chickens.
Now that the weather is hot, the first batch of chickens have lost their fluff and have gradually grown into the shape of adult chickens, but they are still small. However, the second batch of chickens have just been bought and are still covered in light yellow fluff.
Since we plan to make fried chicken, one chicken is probably not enough for five people. Su Qingluan thought for a while and finally brought out two chickens.
Su Guangfu was still tinkling on the roof - even if he agreed to hire help, he still couldn't rest.
Mrs. Yang was doing needlework in the yard under the setting sun. When she saw Su Qingluan holding a chicken on the left and right with a bow, and both of them were very lively, looking like they could not wait to escape the next moment, she hurriedly Get up and come over to help Su Qingluan.
Seeing this, Su Qingluan wiped the sweat from her forehead: indeed, considering her current small body, cooking two chickens at the same time is still a bit confusing.
After a one-stop service of bleeding, hair removal, and evisceration, the two lively chickens lay neatly and peacefully on the chopping board.
Su Qingluan chopped the chicken into small pieces according to different positions, placed it in a large basin, scooped out cold water from the water tank, and soaked the chicken in it. After a while, a piece of blood red oozed out of the originally clear water in the basin. end.
Su Qingluan poured out the blood water and changed it into another pot. At the same time, he prepared a lot of spices such as onion, ginger, various star anise, cinnamon, bay leaf, and pepper.
Put these ingredients into a stone mortar for pounding garlic and beat them for a while. After fully mixing the aroma, Su Qingluan put the mashed ingredients into a basin of clean cold water.
On the other side, the chicken has been soaked twice, and most of the blood has been soaked out and rinsed.
Su Qingluan took out the chicken pieces and drained them. He made a few cuts on the larger pieces of chicken to make them more flavorful, and immediately soaked them in the water where he had added a lot of seasonings.
The newly bought iron pot has already been opened this time. Su Qingluan watched a whole bucket of oil being poured into the pot. It could barely fit in, and he breathed a sigh of relief. If it couldn't fit in, he would just deodorize the soybean oil. It has to be done twice, which is really time-consuming and labor-intensive.
After the barrel was poured clean, there was still a layer of soybean oil attached to the wall of the barrel. If she just ignored it, and when the remaining oil was poured back, the remaining soybean oil would still have a very serious beany smell, then she would All the work was in vain.
After thinking about it, Su Qingluan found another jar to put the soybean oil in just to be on the safe side. She planned to return the barrel to Hongfu Tower tomorrow.
With this in mind, Su Qingluan put the green onion and ginger cut into large pieces into the oil pan.
As the temperature in the pot increased, the soybean oil gradually began to smoke, and a layer of foam slowly formed on the surface of the onions and ginger inside. The onions and ginger gradually turned into a burnt color. Only then did Su Qingluan bring the pot to the stove. On the table, let the oil temperature gradually drop.
She deodorized the soybean oil at home. In addition to frying it with onions and ginger, Su Qingluan also planned to have a "double insurance". She turned around and left the kitchen and asked Yang: "Mom, there is still some leftover peel from the citrus I ate two days ago." What?"
Yang smiled and said: "Who would keep that thing? If you want it, just eat another one."
Su Qingluan nodded: "Auntie, do you want to eat one?"
In this way, except for Su Guangfu who was busy on the roof, the other members of the Su family each held an orange in their hands, while Su Qingluan carefully waited for everyone to peel off the peels and collect them together.
Returning to the kitchen, except for the remaining half of the pot of soybean oil for frying chicken later, Su Qingluan put all the remaining soybean oil into the jar, and wrote the word "oil" on the outside with red paper and pasted it on it. .
After tossing it back and forth several times, although the oil in the jar is still very hot, it is much cooler than when it was first taken out of the pot.
Su Qingluan put the collected citrus peels into the oil. In an instant, the hot oil, which can be described as "scalding hot", stimulated the rich aroma of the peels and floated in the air, neutralizing the beany smell that was already much lighter. taste.
After all the peels were put in, Su Qingluan held the jar and placed it in a ventilated corner.
Su Qingluan took out the white flour and the mung bean starch that he had separated before, took out a large handful of each, put them into a large bowl at an almost one to one ratio, added two spoons of salt and stirred thoroughly, then Divide this fried chicken noodle into two portions.
Then, she prepared a bowl of water next to the two portions of fried chicken noodles.
Su Qingluan rolled the chicken pieces that had been marinated in the water into the dry fried chicken powder, covered it with the dry powder, and quickly put it into the water.
Without waiting for the flour to completely soak into the flour and just wet the surface, Su Qingluan took out the chicken pieces again, put in the second portion of fried chicken powder, and then passed the chicken pieces covered with flour in the water again, and repeated After two or three times, gradually, the batter on the chicken skin formed a fish scale-like shell.
After all the chicken pieces were finished, Su Qingluan put the frying pan back on the stove.
In order to control the oil temperature from rising too fast this time, Su Qingluan pulled out a few pieces of firewood, looked at the wind direction next to the stove, and pushed down the baffle above the air outlet - like this With reduced air inflow and outflow, the fire in the stove will not be particularly strong, and the oil in the oil pan will not burn black smoke all at once.
Su Qingluan put the flour balls made from the wet batter into the pot. When the flour balls the size of soybeans began to float and fine foam appeared, Su Qingluan knew that the oil was hot, so he put the chicken pieces that had been floured before. Insert slowly according to different parts.
The chicken pieces are different from the pork cubes when Su Qingluan fried the meat segments before. They are irregular in shape, thicker and larger in size, so it takes about a cup of tea to make them first.
