Su Qingluan naturally didn't notice that she was being tested unknowingly. She was now rushing home - after all, although the rain had stopped, the sky was still overcast.
Fortunately, her luck was not too bad this time, and the raindrops did not fall again until she entered the door.
Because she was delayed for some time borrowing books, it was already a little late when she came home.
When Yang saw her coming in, she hurriedly greeted her: "It rained heavily just now. Did you get wet?"
Su Qingluan shook his head: "I only got a few drops of rain, so it's not a problem."
"Hey, let's make a bowl of ginger soup!"
"Mom, please stop being busy!" Su Qingluan quickly stopped Yang, "I just drank ginger soup at Mr. Mu's place."
"Mr. Mu is always so attentive..." Yang sighed with admiration, "He is very patient when asking anyone in the village about anything. He has never raised a voice with anyone. He is a person with a good temper. !”
Su Qingluan nodded: "Besides, Mr. Mu's family has many books. You see, I borrowed several of them!"
"Hey, this book is precious. You should put it away quickly and don't damage it." Seeing that Su Qingluan wanted to go to the kitchen, Yang quickly pushed her out.
Su Qingluan also understood that the value of paper and books in this era were not at the same level, so he obediently put the books back in his room, and also put them in the upturned cabinet at the bedside to prevent him from grabbing rice, tea cups, etc. The books got wet.
After packing up the books and going to see how his younger siblings were doing with their big calligraphy, Su Qingluan turned around and went to the kitchen.
She originally wanted to ask her mother if there were any suitable part-time workers to apply for today, but she didn't expect that Mrs. Yang was holding a bowl of something and her face was wrinkled.
Could it be that something was broken?
Su Qingluan muttered in her heart, and quickly walked over and tilted the bowl towards her: "Is this pork stuffing? Are you going to make meatball soup today? Or are you going to make dumplings?"
Yang smiled bitterly and shook his head: "Originally, I was going to make meatball soup, but it seemed that too much salt was added..."
Su Qingluan took the bowl of minced meat and came forward to smell it: "Well, it must be salty. Is there any meat left?"
"All these meat scraps are left here," Yang sighed, "otherwise I won't put salt in the soup when I make it later..."
Su Qingluan looked around and asked, "Mom, do we have eggplants at home? Otherwise, lotus roots can also be used."
"If you want to eat lotus root, I'm afraid you have to wait for a month or two," Yang shook his head and then asked in confusion, "What is eggplant?"
"...Oh, it should be 'Luosu'. Eggplant is the name of the Fanbang people." Su Qingluan thought about the name of eggplant in ancient times, and at the same time silently apologized to the compatriots who were forced to "Fanbang people" in modern times. .
Yang nodded suddenly and muttered: "Then our name is more pleasant." Then she turned around and pointed, "Well, we have planted it in our small garden over there."
Su Qingluan took the bowl of minced meat and shook it towards Yang: "Mom, don't worry. Go back to the house and rest. Leave this place to your daughter me."
Yang nodded: "Then go take your clothes to the river and wash them." After saying that, she turned and left.
It's summer now, the season when eggplants are ripe. When Su Qingluan took a look at the small yard before, it was basically green, and the eggplants were planted in the innermost position. If Yang hadn't told her today, she wouldn't have noticed much.
Carefully stepping on the ditch to the side of the eggplant stand, Su Qingluan was somewhat thankful that the rain just now, although it was heavy, did not last long - otherwise the muddy ditch would have been enough for her.
Now she just had to be careful to avoid the puddles.
The part of the eggplant close to the vine had thorns. Su Qingluan carefully held the smooth and rounded other end, gently rotated it a few times, and then pulled hard, and the eggplant was picked.
Although this eggplant was not a round and plump breaded eggplant, it was still as thick as the mouth of a tea bowl. Su Qingluan estimated the amount of meat filling and the family's appetite, picked four eggplants, and returned to the kitchen.
After cleaning, Su Qingluan cut the eggplants into thick slices about the width of a thumb. Each eggplant can be cut into about ten slices. Su Qingluan then divided the eggplant into two pieces in the middle of the thick slices, leaving the last bit of eggplant meat unbroken, and stuffed the meat filling between the two pieces of eggplant.
Then, stir the eggs and flour into a batter, and put another portion of dry flour on the side.
There was still a lot of oil left from yesterday's fried chicken. Su Qingluan did not take it directly to light the lamp. Instead, he scooped out the remaining residue of the fried chicken and the peel that was put in to remove the odor, and then placed it on the stove.
Su Qingluan lowered his head and looked at the fire. The baffle of the air outlet had been pulled down halfway, and the firewood inside was not very sufficient, so the fire was not very strong - probably because his mother-in-law was just struggling with how to fix the meat filling. You don’t want to waste firewood when it’s too salty.
But for Su Qingluan, such a relatively low heat is just right - when frying the eggplant box for the first time, it always needs to be fried slowly, not to mention the thickness of the meat filling plus the eggplant meat, which is no thicker than a piece of chicken leg. Thin.
All the preparations were done. Su Qingluan rolled the stuffed eggplant slices in the batter, and then covered them with a layer of dry flour. After all the eggplant boxes were prepared, the oil pan was also It's almost hot.
Su Qingluan held the eggplant boxes and carefully slid the eggplant boxes into the oil pot one by one along the wall of the pot, and gently pushed them with a spatula to prevent them from sticking. Soon, the surface of the eggplant box turned into a light yellow color.
Originally, the most likely time for oil droplets to splash is the moment the ingredients are put into the pan. Since they have been fried for a period of time, the oil should not collapse - Su Qingluan thought.
It turned out that she was still too naive. She let her guard down one moment and was slapped in the face the next.
Although she dodged it in an instant, the oil drop still collapsed on her finger.
Su Qingluan's hands have been "trained" all his life, and they can reach the level of "invulnerability to water and fire". A mere collapse of oil is completely inappropriate.
But the hand that belongs to Su Qingluan in this life is only thirteen years old and has no thick calluses, so it is not so "resistant to torment".
Su Qingluan put her fingers into cold water to relieve the pain, but she was thinking in her mind: She must ask her father to make a pair of long chopsticks, specially used for frying food!
Fry it once, then fry it again, and the golden and crispy eggplant box is served to the table.
Su Qingqing looked at Ms. Yang first and handed her an eggplant box: "Mom, try it and see if it's less salty this way."
Yang was really worried about how well the meat filling was being cooked, so she quickly took a bite and then opened her eyes wide in surprise: "This... Da Ya, did you add anything to adjust the saltiness?"
The eggplant box is a bit hot in the mouth, but it is salty and light, crispy on the outside and tender on the inside, very delicious!
Su Qingluan shook his head: "The key is not the meat filling."
