In order not to take away the flavor and increase the crispy texture, Su Qingluan added water chestnuts to the beaten pork filling.
Water chestnuts are crisp and sweet when eaten raw, but they do not overpower the flavor. Instead, they can neutralize the greasiness of the meat filling. It just so happened that today's pork stuffing was made of pork belly, which was half fat and half lean. Su Qingluan was worried that it would be greasy, so adding some diced water chestnuts was just enough to relieve the greasy taste. It also combined with the preserved eggs to create a crispy and chewy texture.
Over there, Mr. Yang had rolled the dough into a large, thin piece of dough with a rolling pin as thick as an arm and three feet long. He smelled the fragrance in the air and couldn't help but raise his nose, sniff and said with a smile: "Hey, this chicken soup has added... If you don’t eat the salted bacon, the taste will be different!”
At this time, the two little guys who were playing in the yard also smelled the fragrance and ran over to ask what was so fragrant.
After learning the answer, the little girl Su Xueyan shook her head like a little adult: "Oh, it turns out that chicken soup with pickled bacon is so delicious! Mom, why didn't we think of it before?"
Su Xuanhe had attended school for a while, so he hit his sister on the head with his hand: "Idiot! You don't even know this? Our family couldn't even afford meat before, so how could we have the extra money to buy the spices for curing bacon? And salt?"
"I'm not a fool!" The little girl complained angrily to Su Qingluan, "Sister, brother said I'm a fool!"
Generally speaking, as long as this kind of quarrel between children is not too excessive - for example, last time Su Xuanhe tricked the little girl into eating onions and made her cry and her throat became swollen - Yang and Su Guangfu didn't interfere much.
So usually at this time, the eldest sister Su Qingluan is the one who comes out to "justice".
But is she the kind of person who is patient and reasonable? Just kidding, she's not a parent.
So, Su Qingluan asked her younger brother with a smile: "Then do you know why salt is so expensive that no one can afford it?"
"I...I..." How could a seven-year-old child know the reasons behind the tight supply and demand relationship of salt? He babbled for a long time and couldn't answer at all.
So, Su Qingluan said to him in the same tone as Su Xuanhe and Su Xueyan just now: "Idiot! You don't even know this? Because salt mining and processing is difficult, transportation is equally difficult, and the demand is huge, so it is so expensive. ! As for the spices, they are far away in foreign countries and are rarely seen, so naturally they are not cheap."
Yang naturally understood that the eldest daughter was deliberately imitating her son's lively way of teaching her younger sister, and the two younger ones were not stupid, not to mention that Su Qingluan's stinking tone was exactly the same as Su Xuanhe's. , but it was ten times more exaggerated, so it seemed even more irritating.
As a result, Su Xueyan pursed her lips, and her grape eyes turned into a pair of crescent moons with a smile; while Su Xiaoer's face turned red angrily.
Su Qingluan didn't seem to notice that his younger brother was so angry that he pretended to be puzzled and said, "Hey, why are you angry? Is this how you talked to your sister just now?"
Su Xuanhe was stunned, and then he understood why sister was "angry" with him. Although he was still a little unhappy, he obediently said to Su Qingluan: "Sister, I was wrong."
Su Qingluan looked at him: "What's wrong?"
"I shouldn't laugh at my sister just because I know more than her." The little guy said in a sullen voice.
Now that his younger brother had realized what was wrong, Su Qingluan didn't interrupt him and continued to talk about a lot of nonsense, just to annoy people out of thin air. But it's not over yet.
"I'm not the one you should apologize to the most." Su Qingluan still had a straight face.
Su Xuanhe's face stiffened. Although he was still a little reluctant, he still said to Xue Yan honestly: "I'm sorry, little sister. Brother is wrong. Don't be angry. I won't say that to you next time."
The little girl's dark eyes rolled: "Then you promise me that you will take me to play with you next time and you are not allowed to go out by yourself, and I will forgive you!"
Su Xuanhe thought for a while and finally nodded.
Children's "grievances" come and go like the wind. The two people who were at war with each other just now were talking, laughing and holding hands and left in the blink of an eye.
Yang has been watching, but the movements of his hands have not stopped.
This "stretching" process only lasts for a cup of tea, and Yang has already rolled out the dough thinner and thinner. The dough that was originally about the size of a Cuju ball has now been rolled out to the size of a bedding.
Even in order to fully stretch the dough to ensure the thin skin of the wontons, the length of the rolling pin is really limited, so Yang had to roll the originally round dough into an oval shape.
When the dough is almost thick, Yang spreads the dough out, sprinkles flour evenly on it and spreads it evenly with his hands to avoid sticking.
After the front and back sides of the entire dough were evenly sprinkled with flour, Yang tightly wrapped the dough layer by layer around the rolling pin, and then used a knife to break the dough lengthwise on the rolling pin, leaving the original oval shape. The whole piece of dough becomes a rectangular "noodle" with uneven edges.
Cut these "noodles" that are almost half a foot wide again lengthwise, and the width of these "noodles" will only be about three inches.
Yang changed the dough into square wonton wrappers, and the leftovers were cut into dough sheets and cooked together with the wontons later.
In fact, there is not much technical content in making wontons. Just use chopsticks to pick up a mouthful of filling as big as the belly of your index finger and put it into the center of the dough. Hold the dough with the other hand, close your five fingers, and pull out the dough with the force of the chopsticks. Gather it so that the remaining meat fillings on top are also gathered into the dough.
After taking out the chopsticks, using a little force with the five fingers holding the dough, a wonton shaped like a lucky bag was wrapped.
In the beginning, Su Qingluan was not very fast at making wontons. Even Yang's movements of making wontons were much neater than hers - after all, she was not specialized in face-making in modern times.
But this is a skilled type of work after all. As they gradually become familiar with the established process, the speed of both people has improved to varying degrees. After a while, the meat fillings became less visible to the naked eye.
When only the bottom of the pot was left with meat filling, Su Qingluan stopped making wontons together and turned to look at the "dry ingredients" in the pot.
Taking out the spice package, Su Qingluan poked the larger pieces of chicken in the soup with chopsticks.
Because it had been stewed for a while, the chicken was so tender that it was almost detached from the bones.
The bacon, which was already cut as thin as a cicada, could only be picked up barely, and fell apart into the soup at the slightest touch.
The color of the soup is no longer as clear as it was at the beginning, but has turned into a light milky white color with a layer of light yellow chicken fat floating on top, which is fragrant.
Su Qingluan understood that the chicken was almost simmered, so he turned around and picked up the whole pot of broth, placed it on the table on one side, and then placed the iron pot and the "cover curtain" made of bamboo.
The Su family has several "cover curtains", which are used to stack dumplings and wontons when making dumplings and wontons. The size is just right and can be stuck on the waist of the iron pot.
Su Qingluan put a little sugar and the remaining tea leaves in the bottom of the pot, covered the middle of the pot with a "curtain", took out all the chicken pieces while they were still hot and placed them on the curtain, and covered the iron pot with a lid. .
"Auntie, where are the rags we use for wiping delicate objects?" Su Qingluan turned her head back and forth to look for the target she needed.
She slipped out and came back with a towel in hand. Seeing her fussy look, Mrs. Yang couldn't help but laugh: "Why are you in such a hurry? It won't matter if you eat later."
Su Qingluan shook his head: "I'm very anxious. If I don't come back soon, there will be smoke!"
As he said that, he put the towel that had been soaked with water and wrung out and covered the gaps around the pot lid, tightly sealing any gaps in the entire iron pot.
After a while, white smoke slowly seeped out from the gaps in the towel, and more and more smoke appeared. Yang couldn't help being surprised: "Is this...?"
"Do you still remember the 'Golden Thread Roll' sold at Hongfu Tower before?" Su Qingluan smiled reassuringly at her mother to reassure her, "I made the bacon in this way. . Our family has never done it before because I was afraid of burning the pot and leaking it. Then I was always busy and had no time. "
Today I happened to have chicken left over from cooking chicken soup, and the chicken was also salty during the cooking process together with the bacon, so Su Qingluan could smoke and grill it directly on the outside layer.
Su Qingluan kept looking at the condition of the pot, because smoking was very particular about the heat. If the time is short, the coloring will not be in place and the flavor will not be enough; if the time is long, the chicken will become bitter, comparable to traditional Chinese medicine, and a large number of harmful substances will be produced. If you eat it, you will suffer and be poisoned.
Seeing the thick smoke getting thicker, Su Qingluan held her breath, moved the iron pot away, and put the soup pot on the stove.
"Auntie, I'm going to wash the cabbage and serve the smoked chicken."
"Go ahead!" Yang smiled and waved her hand, "As a mother, I can still handle such a simple matter as boiling chaos."
"Don't say that, my mother-in-law is very good at her craftsmanship!" This was not because Su Qingluan was complimenting his family or having any daughter filter. To be fair, Yang's craftsmanship is indeed very good in the category of "home-cooked dishes". At least in the "cooking skills ranking" of the hostesses in Huaxi Village, she is considered to be at the top.
Unfortunately, Su Qingluan, the daughter with her own skills, was so unbelievable that Yang's cooking skills became mediocre.
Su Qingluan came back from washing the cabbage, and Yang's wontons were almost ready. The filling part of the wonton is tightly tied up, and the dough at the back spreads out like a skirt. Coupled with the dark shadow of the preserved eggs in the filling, at first glance, it looks like a group of small white fish. Swimming back and forth in the broth.
Su Qingluan tasted the soup a little, then added a little salt to it, cut the cabbage into several sections, sprinkled it into the soup and smiled at Yang: "Mom, our wontons are ready to be cooked!" "
