After hearing Su Qingluan's suggestion, Yang nodded quickly: "That's a good relationship!" Then turned to Sun Guixiang who was washing another pile of radishes, "Sister, you call your family over, we will be there today My family ate it!”
After hearing this, Sun Guixiang waved her hands quickly: "This can't be done! We will probably be busy with this work all afternoon today. Who will prepare dinner?"
Su Qingluan smiled: "Auntie, don't you want to try my craftsmanship?"
"Hey, you girl, I just said that casually!" Sun Guixiang shook her head, "We have two families of seven, a total of six adults, why can't it be your child's turn to cook!"
Then she turned around and looked at Yang: "Sister, you are the same. I just said that casually, how can you really be willing to work hard for your eldest daughter? With so many people, is it possible that she will be exhausted?"
Mrs. Yang couldn't laugh or cry: "Let's hurry up and finish cutting this radish, shall we?" In fact, Mrs. Yang completely believed in her eldest daughter's cooking skills. She said to her, "Sister, even if the two of us are tied together, we may not be as good as each other." My eldest daughter knows how to cook.
But she thought so, but she couldn't say it. She herself thinks that her daughter is good in everything, but she also knows that all housewives who sit around the stove all day long have one or two "specialty dishes" and are more or less "arrogant" in terms of cooking skills.
If he spoke his heart out so straightforwardly, Sun Guixiang had a straightforward and generous personality, so he couldn't hold grudges or cut off contact, but dissatisfaction was probably inevitable.
Rather than making people uncomfortable like this, it's better to just interrupt.
But after all, she felt sorry for her daughter and was unwilling to make her too tired. She only said to Su Qingluan: "Let's make something simple today. If it's too rich, your aunt will probably be embarrassed to come next time."
Sun Guixiang was still trying to persuade her: "Da Ya, don't listen to your mother-in-law. It's never your turn to cook!"
Su Qingluan saw that Sun Guixiang really couldn't bear to let her, a junior, cook. Yang didn't want her daughter to be too tired, so she thought for a while: "How about we eat shabu-shabu together?"
"That's a good relationship!" Sun Guixiang stood up, "I asked my man to go to his second uncle's house and ask for half a sheep - oh, sister, don't be polite, his second uncle is a sheep herder, and the mutton is very tender. I’ll ask my man to pick out a little lamb!”
With that said, he broke free from Yang's hand and ran home quickly.
Su Qingluan turned to Mrs. Yang and said, "Auntie, it just started raining. I took Xuanhe and Xueyan to the hillside behind to see if there are any fungi."
So Su Qingluan took her brother and sister to the back mountain with a bamboo basket on her back.
When Wei Shi and Shen Shi met, Su Qingluan led his younger siblings back with half-framed mushrooms.
At this time, the small courtyard was completely lively——
Yang and Sun Guixiang have already cut most of the radishes, and the radish strips as thick as their little fingers are placed high in the wooden basin. Su Qingluan quickly "rescued" a small radish from the remaining radish, weighed it and said, "Slice it up and eat it later!"
Yang smiled and said, "Okay, as long as you eat everything, you can cook anything!"
Su Guangfu and Uncle Li next door were not idle either. Su Guangfu was building a circle of stoves with adobe bricks and placing firewood and charcoal inside, obviously intending to light a fire here later.
Next door, Uncle Li was hanging a piece of lamb on the kitchen door, deftly deboning the sheep with one knife at a time. There were two wooden barrels at his feet, which were the deboned mutton and mutton bones. .
Su Qingluan went up to say hello to everyone, and then joined the ranks of "preparing hot pot".
She asked her brother to take her little sister to the backyard to pick some vegetables and wash them with the mushrooms. I asked Uncle Li for sheep bones, planning to boil the bones directly into soup base and make hot pot later.
Su Qingluan put all the lamb bones into the largest steamer at home, put enough water to submerge all the bones, added ginger slices, green onion segments, and spice packets with various seasonings, and started a fire. After that, he no longer cared about the pot of soup and let him stew.
When the blood foam on the surface of the mutton soup gradually accumulated a thick brown layer, floating up and down on the surface of the soup, Su Qingluan immediately used a spoon to carefully skim off this layer of blood foam.
After doing this for more than ten times, only the mutton bone soup that gradually turned milky white was left in the pot. Su Qingluan squatted down, pressed the baffle of the vent, and slightly adjusted the low heat.
Immediately, Su Qingluan gradually began to slice all the ingredients into thin slices.
To say that the knife that Mr. Xu gave her was indeed extraordinary, Su Qingluan felt that when she used the knife, she could use it as easily as an arm.
With good knives, Su Qingluan's knife skills can be more clearly highlighted.
But she didn't mean to show off her knife skills on purpose, it was simply because when making hot pot, if the ingredients are cut so thin that they are transparent, they will be cooked through just a quick rinse in the hot pot.
Such ingredients can be eaten in an instant, ensuring food hygiene while retaining the tender texture of the ingredients, so that the ingredients - especially meat - are not heated for too long due to fear of undercooking, resulting in a too woody taste.
With this in mind, Su Qingluan then cut the radish into slices as thin as white paper.
However, considering that radishes are very easy to lose water, Su Qingluan soaked the cut radishes in water.
By the way, in addition to bringing half a lamb, Uncle Li next door also hunted a hare from somewhere, which was also cooked clean.
So Su Qingluan cut it into thin slices and put it on the plate like mutton.
After cutting so much meat and radishes, even Su Qingluan was a little tired.
Fortunately, the mushrooms and other vegetables don’t need to be cut, they just need to be washed. However, by the time Su Qingluan finished processing all the ingredients, it was already midnight.
In fact, according to modern time, this time is not past five o'clock in the evening, but it was not very early in ancient times.
But at this time, Sun Guixiang and Yang had just finished pickling the radish strips, and the two men were using all their strength to squeeze out the water sucked out of the radish with the salt.
Yang and Sun Guixiang gathered around the "temporary stove" in the center of the yard, slowly lighting the charcoal fire inside and letting the flames burn brighter little by little.
Su Qingluan originally thought that although the soup base made from lamb bone broth was delicious, it had too few dipping sauces and was probably not as delicious as modern seasonings.
But I didn't expect that both the Su family and the Li family had prepared all the seasonings.
From chive flower sauce, fermented bean curd, soybean paste, to sesame paste, onion, ginger, garlic, soy sauce, mature vinegar and so on.
There were even some dipping sauces that Su Qingluan had never tried before, which simply opened the door to a new world for her.
