Su Qingluan did not hide from her parents that she used the recipe of "Preserved Egg and Lean Pork Porridge" as a favor.
Both Su Guangfu and Yang were honest people, and generally speaking, these matters were originally based on Su Qingluan's cooking skills. Therefore, even if Su Guangfu and Yang were the elders, she would not make any decisions. Say more.
But this time, Su Guangfu looked at Su Qingluan and hesitated to speak.
Su Qingluan understood that this was what Su Guangfu thought he should say, but after all, this was a matter that Su Qingluan "could decide alone", and he usually would not interrupt.
Since his father had such signs of trouble, Su Qingluan knew that according to his character, he must have discovered something wrong. So she simply took advantage of Yang's temporary absence and Su Guangfu being alone to ask him what was going on.
Su Guangfu thought for a while and finally expressed his worries: "You gave the recipe to that little lady of the Liu family for free, aren't you afraid that she will turn around and make a profit from it?"
Su Qingluan was stunned for a moment, then smiled and said: "This kind of thing is to guard against gentlemen and not villains. If someone really wants to make a profit by copying the recipe, we can't guard against it."
As the saying goes, you can only be a thief for a thousand years, but you can't guard against thieves for a thousand years.
Su Guangfu listened to his eldest daughter's remarks as if she was "giving up on herself", and sighed and said, "Since you said that, you must have some backup plans."
Su Qingluan narrowed her eyes and smiled: "My father still understands me."
In fact, the ingredients used in preserved egg and lean meat porridge are basically very common. As long as a chef with a little experience has eaten it a few times, he can completely grasp it in terms of seasoning.
However, the most crucial and flavorful thing is the soul of it - preserved eggs.
Before Su Qingluan made preserved eggs, he paid special attention to the various cooking methods of poultry eggs in this era. Salted eggs are very common, but preserved eggs are probably not available.
After all, Su Qingluan even asked Xie Zian when he was in a good mood if there were any strange but popular snacks in the capital. He also asked shopkeeper Liang who had traveled extensively in his early years and had a wide circle of friends.
According to these two people, "stinky vegetables" should be very common already, but there is no sign of the advent of preserved eggs.
Su Qingluan thinks that the most likely possibility is that "quicklime" is not a commonly used ingredient or seasoning, but it is very similar to something that an alchemist can use.
But after all, no one would use eggs to make elixirs.
In fact, the process of making preserved eggs is still dangerous if you are not careful. Therefore, Su Qingluan does not plan to make the method of making "preserved eggs" public for the time being - after all, it takes a certain process for people to accept the "terrible" smell. of.
Precisely because this core flavor recipe is still in my hands, there is no difference in the rest of the recipe.
She didn't want to plot anything, but if someone was burned by lime while making preserved eggs, the "culprit" would inevitably be pinned on her head, and she had to be on guard.
In this case, until the safe production of preserved eggs cannot be ensured, only she will know this recipe.
The first batch of preserved eggs was only eight. Although Su Qingluan saw that her parents could accept the taste of preserved eggs the next day, she immediately made a few more, but it would still take three to five days before they were pickled and mature.
Now there are only three preserved eggs left in the first batch. Su Qingluan thought about it, considering that there are not many preserved eggs, and Yun Niang’s parents may not necessarily like the taste of preserved eggs, so she planned to pack one for the other party first and "try it." poison".
...I don’t know what Liu Yunniang’s expression was when she smelled the pungent smell after peeling off the shell of the preserved egg - Su Qingluan thought in a wicked way.
Since everyone in his family had "successfully tested the poison," Su Qingluan began to mince the pork he had received today with confidence.
"Auntie!" Seeing Mrs. Yang coming into the kitchen, Su Qingluan turned around and said loudly, "Can you help me chop a piece of bacon with a machete? It should be about this big." Su Qingluan gestured to a piece of bacon the size of a fist. Meat.
"Machete?" Yang was stunned, "Can't I use a kitchen knife?"
"It's too hard and can't be cut with a kitchen knife!"
Yang laughed: "In that case, I'll call your father, he is stronger... Where is your father?"
"Going to the backyard to kill the chickens." Su Qingluan pointed in the direction of the backyard.
"Killing a chicken?" Yang was stunned, "Aren't we going to eat wontons tonight? Why did he kill a chicken?"
Su Qingluan grinned: "The chicken is for stewing soup... Mom! Don't be angry, don't be angry! I will find a way to eat the chicken so it won't be wasted!"
Relying on his sharp words, Su Qingluan skipped a meal of bamboo stew - after all, although the Su family's living standards were much better, if Yang saw that Su Qingluan threw away the whole chicken for soup, she would probably Will skin her alive.
In fact, if he were to actually make soup stock, Su Qingluan would definitely waste a lot of chicken and duck meat when absorbing impurities in the soup. But since it is a homemade version of soup stock, there is no need to worry about the appearance so much, as long as it tastes good.
So Su Qingluan did not cut off the less fatty parts of the chicken breasts and puree them, but just planned to skim off the foam when the pot was boiled.
The chicken was handed over to Su Guangfu to be killed, while Yang finally cut off a piece of the bacon himself.
Due to the dry and cool climate in autumn, and the fact that these pieces of meat have always been hung to dry under the cool and ventilated eaves, they have now dried extremely hard. The surface layer has been completely dried into a dark brown color, which is the same as the fresh and tender ones at the beginning. The colors are completely different.
Yang looked at the cross-section of the bacon in surprise: "Oh, the color is really bright." The cross-section did not show the dark brown color that had faded due to drying on the surface, but instead showed a moist and bright deep red.
Su Qingluan used a kitchen knife to gently hand a piece of transparent meat almost as thin as a cicada's wings under the bacon slices to Yang: "Mom, you can taste it like this."
In this era, raw fish, the so-called "raw fish and meat", was relatively common. However, since pork had not yet been harvested in a large-scale scientific manner and had not been sterilized, and most pigs lived in toilets, it had a strong fishy smell.
Therefore, whether it is eaten raw or cooked, many people with slightly better conditions find it difficult to eat it.
The Su family had already started eating pork under the leadership of Su Qingluan, but they had always eaten fully cooked pork, because Yang still felt a little disgusted with this kind of raw meat that had not yet been cooked.
"Try it. If it doesn't taste good, give it to me." Su Qingluan handed the thin piece of pork breast to Yang, and cut a piece himself and put it in his mouth: Well, although the seasoning is limited, the taste is different from the memory. A little off, but still delicious and salty.
Seeing that Su Qingluan also ate a piece, Yang took a small bite uncertainly - there was no way she could trust her daughter's taste unconditionally before the "preserved egg", but seeing her eating the pungent smell with relish "Bastard", Yang's 100% trust in Su Qingluan collapsed in an instant.
She even once wondered whether her daughter had been wronged in some way during the years of adoption, which led to her developing such strange tastes.
But this time, Su Qingluan's taste did not conflict with Yang's.
Yang only felt that the thin slice of bacon melted in his mouth, leaving only a long and lingering aroma of meat mixed with spices and salty taste. There was no fishy smell at all as expected, but it made people want to eat a slice. .
But Yang was not a greedy child after all. Although he smacked his lips in recollection, he only smiled and said, "I never thought this meat could taste so good when marinated!"
Su Qingluan also smiled, but with a hint of mischief: "Mom, would you like to take another slice?"
"What to eat? If you continue to eat this piece of meat, you'll be gone." After saying that, he turned around and went to the noodle bag to make noodles.
Su Qingluan can naturally make noodles, but her current body is only thirteen years old after all, and her body's functions in all aspects are far from reaching their peak. In ancient times when there were no bread mixers, kneading dough was a manual job.
Although Su Qingluan can knead the dough well with his strength, if he exerts more strength, the dough will be stronger.
After all, Yang has been doing farm work all year round and is even better at kneading dough. When Su Qingluan cut the bacon and chopped the chicken and put it into the soup pot to cook, Yang had already roughly kneaded the flour into a dough.
Su Qingluan saw that Aniang was kneading the dough easily, so she turned around to make the stuffing.
The steps to make preserved egg wontons are similar to those of ordinary pork wontons. There is just one thing. During the initial seasoning process of the meat filling, in addition to the necessary seasonings, preserved eggs must also be added.
Unlike preserved egg and lean meat porridge, the yolk of preserved eggs needs to be heated in advance to a solid state in order to prevent the porridge from staining. When preserved eggs are used as fillings, their semi-liquid yolks become a natural seasoning sauce, which can add the special flavor of preserved eggs. The flavor penetrates evenly into every corner of the meat filling through the egg yolk.
Therefore, after Su Qingluan peeled off two preserved eggs, she used her "Nine Yin White Bone Claws" to press the preserved eggs into the meat stuffing, crushed them thoroughly and mixed them well. If her hands were stained with egg yolk, use the meat stuffing to grind the egg yolks into pieces. Scrape it off, add water in the usual way of beating meat fillings, and beat thoroughly in one direction.
After Su Qingluan stirred all the water into the stuffing, he increased the speed and stirred for about a quarter of an hour. When the basin holding the meat filling could stand upright and the meat filling did not loosen, it meant that the meat filling was not loose or falling. When Su Qingluan started to get excited, he sprinkled the soybean oil mixed with sesame oil on the meat filling and stirred evenly.
At this time, the soup stock in the pot was also boiling, and a layer of fine blood foam gradually appeared on the surface. Su Qingluan took a large spoon and carefully skimmed off the foam and threw it away. Soon the light yellow soup base with bubbles came into Su Qingluan's eyes.
At the same time, the aroma of the bacon, muscles and other seasonings originally cooked in the soup was gradually stimulated, and the delicious flavor gradually spread in the kitchen.
