Because Su Qingluan had been busy with jam, she hadn't gone to the town to help her parents with the food stalls for a while.
So that day, Su Qingluan finally showed up at the stall. Not to mention people who were already very familiar with her, such as Yun Niang, Shou Houer, and Aunt Yang, even some who could not name them but were just regular customers also came forward. Ask long and short questions.
Naturally, Su Qingluan couldn't tell the truth to them all, so he just found some excuse to explain it away.
She has been away recently, but the business at the stall is still very hot. And because the weather is getting cooler, the sewage soup not only contains hot water, but also has a spicy taste, which can warm up the cold body that has just come out of the warm bed, so it is even better than before when it was still hot at noon. popular.
And because of the rented shop in the town, many very cumbersome tasks - such as the coal stove and the large iron pot for simmering water - can be placed directly in the shop on the first floor.
In fact, regarding that shop, both Yang and Su Guangfu once asked Su Qingluan what they should do.
Naturally, Su Qingluan couldn't tell them. She thought that if she could use her batch of "Four Seasons" series of jams to make a name for herself among the aristocratic circles in the capital, she would then let the shop she rented from Xie Zian take advantage of the opportunity. Temporary jam shop.
Anyway, the rent is free for this year. If she can really start the jam business, then she can continue to have sufficient funds to continue renting this shop.
However, Su Qingluan felt that it would be better to have less contact with Xie Zian, an emotionally unstable middle school boy, so she was also considering that if she had sufficient funds, she would not necessarily rely on this shop.
As for what happens if it fails... it's a joke. Whether it's a food stall or a share of the recipes at "Hongfu House", Su Qingluan feels that her family can maintain their current living standard no matter what.
Since the weather has cooled down, the time for the water stalls to be "emptied out" has been greatly accelerated.
Su Qingluan watched with cold eyes, feeling that it was because the weather was getting colder.
On the one hand, compared to summer, everyone prefers to choose warmer and spicy food. On the other hand, the cold weather causes the soup to cool down quickly. The soup that used to take a while to wait for is now available in a short time. Entrance.
There is no difference between one person and two people, but if you add up, if dozens or hundreds of people save a little time, then the time added up will be a very considerable amount.
So before, Su Qingluan felt that her parents came home earlier recently, and it was not her illusion. Even Su Xuanhe said in the past three or five days that he used to have to wait for his parents to pick him up at the school gate, but now he almost doesn't.
Everyone returned home together. Today, Mr. Yang got fresh wild vegetables in the town. It was the time when the water was abundant, so he used soybean flour and flour to make wild vegetable dumplings.
Su Qingluan nodded: "In that case, grandma will make dry food and I will make porridge."
The porridge she was going to make today had already been decided - preserved egg and lean meat porridge.
After hearing this, Yang asked curiously: "Isn't it a meat dish?" She put a piece of pork tenderloin on the cutting board, "Here, the lean meat you want is fresh."
Su Qingluan shook his head: "Didn't I say yesterday that I wanted to make that 'stinky egg' you were talking about taste better?"
Yang's expression changed from surprise to horror after hearing the word "stinky egg": "Actually...it doesn't have to taste delicious..."
Although she, as a mother, is not very good at rejecting her daughter's good intentions, Yang said she still had reservations about the taste of the "preserved eggs" yesterday, even with the addition of vinegar.
So when Ms. Yang knew that Su Qingluan wanted to continue adding "rotten preserved eggs" to the ingredients--and it was porridge that everyone wanted to eat--she actually refused.
However, Yang did not have a strong temper after all, so she hesitated for a long time without saying anything. She could only watch her eldest daughter humming a tune she had never heard before, while taking out two more coins from the jar and letting her taste them. Very scary preserved eggs!
…So what’s so delicious about this thing? ! For the first time, Yang began to worry about her eldest daughter's taste.
Su Qingluan knew how conflicted her mother was, but as the saying goes, "facts speak louder than words", since they can accept the taste of simply eating preserved eggs, there is no reason why they can't accept the preserved egg and lean meat porridge - at worst, everyone will not eat it, and the leftovers will be eaten. I'll be fine if I eat it tomorrow morning.
Having made up his mind, Su Qingluan started preparing the preserved egg and lean meat porridge step by step.
Before washing the rice, Su Qingluan cut the tenderloin into shreds and marinated it with salt, soy sauce and pepper. Glancing at the bacon hanging on the porch, Su Qingluan was actually a little confused about whether to use bacon instead of pork. Moreover, the bacon had enough salt, so it probably didn't need to be seasoned later.
But she thought about it again. If she used salted bacon, her next plan would be...
Thinking of the food she wanted to cook next time, Su Qingluan suppressed the idea of using salted bacon instead of shredded pork, and used mung bean starch to coat the shredded pork with a layer of paste.
Mrs. Yang was not idle over there either. After picking the wild vegetables, she started to chop them into pieces with a knife.
"Aniang, are you going to squeeze out the juice from these wild vegetables later?" Su Qingluan turned around and asked after hearing the sound of Aniang chopping the stuffing.
Yang nodded: "Isn't it? If you don't squeeze out the water in this dish, the cabbage dumplings will leak easily when the soup is made."
"Anyway, these wild vegetables need to be filled with meat fillings. Let's just put the vegetable juice into the meat fillings. This will allow the fragrance of the wild vegetables to penetrate into the meat."
After Su Qingluan poured water into the stuffing for the first time, turning the stuffing into a meatball, and took a bite of a packet of soup, the Su family had already added water every time they made the stuffing.
This time when he heard what Su Qingluan said, Yang immediately nodded and said with a smile: "You are so smart, little girl, I didn't expect it just now! I just threw away the delicious vegetable juice, it's such a waste. !”
Su Qingluan watched Yang put the vegetable juice into a bowl, and then turned to work on her preserved egg and lean meat porridge with confidence.
Put the washed rice into the casserole and fill it with water. Su Qingluan scooped out a spoonful of soybean oil from the oil bucket and poured another tablespoon of sesame oil. In an instant, the smell of soybean oil and mellow flax oil absorbed by the citrus peels hit your face.
Mrs. Yang happened to see Su Qingluan put so much oil into the pot and was startled: "Say, Da Ya, does this porridge need to have so much oil in it?"
In fact, what she really wanted to ask was, "With so much oil in this porridge, can it still be eaten?" But seeing her daughter's interest in it, she didn't ask.
Su Qingluan shook her head with certainty: "Don't worry, Mom, the porridge cooked like this is very fragrant!"
Yang nodded when he heard this, but then turned around and quietly went into the house, whispering to Su Guangfu: "Da Ya made porridge with Nao Shizi's rotten preserved eggs today. Even if the two little ones say it's not delicious later, We also have to give Daya some face and some food, do you understand?"
Su Guangfu nodded, and then hesitantly said: "Our Da Ya's craftsmanship shouldn't be so difficult to use, right?"
Yang told what happened when he saw Su Qingluan pouring oil in the kitchen, and Su Guangfu also became strangely silent. Finally, as if he had made up his mind, the sturdy man nodded with a heavy expression.
Su Qingluan naturally didn't know at this moment what mood her parents had in mind for today's dinner. She added finely chopped ginger to the pot when the water had just boiled.
Ginger is different from chopped green onion. It must be added when the dish is out of the pot to enhance the flavor - if the chopped green onion is added too early, it will smell like rotten green onion leaves, which will greatly reduce the taste of the dish.
However, this is not the case with ginger.
Long-term cooking allows the shredded ginger to not only fully evaporate the spicy and special taste of ginger, but also fully mix it into the porridge, which can also greatly reduce the overly concentrated spiciness of the shredded ginger itself, making the taste of the shredded ginger softer. .
Therefore, considering his own preferences and the tolerance of the two little ones at home for spiciness, Su Qingluan decided to reduce the "killing power" of ginger and add ginger from the beginning.
Also added at the beginning is the preserved egg.
However, the preserved eggs are added later than the shredded ginger. In order to prevent the egg yolk from flowing everywhere with one cut, Su Qingluan specially put the peeled preserved eggs in the pot and blanched them all, making the middle semi-liquid. After the egg yolk is completely solidified, cut the preserved eggs into fingertip-sized dices and sprinkle them into the casserole.
As for the minced meat, Su Qingluan added it almost half an hour later.
At this time, the soybean oil and flax oil originally poured into the pot have been fully boiled, and have already formed a water-emulsion state with the porridge. The addition of shredded pork makes the starch on the surface form a slightly sticky and transparent state, making the shredded pork smoother and more tender.
At this time, the Yang family had already prepared the vegetable dumplings. Su Qingluan saw that it was almost time, so before going abroad, he garnished a handful of green onions in the middle of the porridge in the casserole - well, let's not talk about what the rest of the family could do. I can’t accept the taste of preserved egg and lean meat porridge, at least the presentation is definitely passable.
It has to be said that the preserved egg and lean meat porridge in Su Qingluan's hands, judging from the appearance alone, no matter how much the Su family resisted the preserved eggs, they were still attracted by the preserved egg and lean meat porridge.
In the middle of the snow-white porridge, there are faintly dotted with emerald green chopped green onions, faintly looming light yellow shredded ginger, black and slightly transparent preserved eggs, and light brown shredded tenderloin...
All this actually made the originally bland white porridge become colorful.
Su Qingluan smiled and distributed the spoons to everyone in the family: "After all, a lot of oil has been added to this porridge. Although you can't see it now, it won't get cold easily. You must blow more when you drink it later. Make sure it’s cool before drinking.”
Otherwise, if it is really a burn or even infection, there are no antibiotics in this era that can save lives.
