In order to prevent the over-fried spices and side dishes from causing the clear oil to smoke or produce a burnt smell, Su Qingluan would use a strainer to take out the side dishes whenever he found that the ingredients were still curled and black. However, like ginger cubes that are relatively resistant to deep frying, even when the fire is finally turned off, they are just fried, curled and browned.
At this time, the soybean oil is no longer the original yellow-brown color, but has a lighter and slightly light green color. If you get closer and smell it, you can smell the special aroma of vine pepper and red pepper.
In order to increase the fragrance of the whole oil, Su Qingluan placed the previously fried sesame seeds at the bottom of a large bowl, and then poured the freshly fried and hot oil on top.
In an instant, hot oil is poured on the sesame seeds, making a "stinging" sound, and at the same time stimulating the unique and mellow fragrance of sesame seeds.
At this time, the unique fragrance of rattan pepper oil and the mellow fragrance of sesame are mixed together to form a more layered and rich fragrance.
Su Qingluan carefully placed a bowl of hot oil on the top of the shelf. Even in this position, she had to lift the bowl above her head with both hands to place it. She could put it there in case the little sister ran into the kitchen and bumped into it later. This bowl of oil was scalded.
After boiling the clear oil, the next step is to boil the soup base. Su Qingluan turned around and took out a large oil paper bag from the package he had just brought back. When he opened it, he found several clean pork bones.
The meat has been bought and the bones are usually thrown away. Su Qingluan's family often picked meat at various slaughtering stalls, so they were familiar with these meat vendors. The other party simply gave her a few freshly shaved bones and a piece of fat and thin pork. .
Su Qingluan thought for a while and decided to simply marinate the pork. After all, she had already eaten quite a bit of the bacon at home.
After adding drum bones to the soup pot, Su Qingluan picked up another chicken to kill. Marinate the relatively thick parts of the chicken legs and wings and make fried chicken later, and cut the remaining parts that are prone to oil into pieces and throw them into the soup pot.
Tear the green onions into knots at will, pat the ginger pieces loose, add star anise, cinnamon and ginkgo, put them in gauze and tie them tightly. After throwing them into the soup pot, turn around and cut half a palm-sized piece of bacon into thin slices. Once they were put into the soup pot, they were filled with water, and the bellows were used to turn the fire inside vigorously. Then they turned to deal with the pork that they wanted to make into bacon and the chicken that they wanted to make into fried chicken.
When Su Qingluan pressed the marinated meat with heavy objects and marinated the chicken pieces, the soup pot over there was already rolling away.
Since the family prepares its own soup base every day, it is natural that there is no need for extravagant soup cleaning materials such as meat floss. Su Qingluan only uses a spoon to skim off the foam on it bit by bit.
At this time, because there is still a lot of fat and fat marrow left in the tube bone, and the chicken skin is also the part that is prone to oil, not to mention that Su Qingluan did not specifically remove the fat from the chicken this time, so these fat-rich The parts gradually begin to emulsify in the boiling water, making the soup gradually turn milky white.
Seeing this, Su Qingluan closed the air outlet of the bellows slightly to slow down the fire of boiling water slightly and reduce the loss of broth.
Turning around, she started preparing food.
Now that we have almost reached the junction of Weishi and Shenshi, Su Qingluan is thinking that his father, mother, and younger brother should be back by now.
As expected, this man couldn't help but talk. Just as Su Qingluan was thinking this, Su Xuanhe's sonorous child's voice was heard from outside the yard, loudly showing off: "Master Zhou praised me for being young, but my endorsements are better than those of the other senior brothers." Let’s hurry up!”
Yang followed behind and said something in a low voice with a smile on his face, but after all, Yang would not let his classmate Su Xiaoer yell around like this, so Su Qingluan couldn't hear clearly what was said.
A smile appeared on Su Qingluan's lips unconsciously, she stuck her head out to say hello to her family, then turned around and started cutting a piece of winter melon.
The flesh of winter melon is as white as snow, but when cut into slices, it looks like a wisp of gauze. The carrots are also cut into thin slices and placed neatly aside. They look red, white and red and look really nice.
Although there were no sweet potatoes and potatoes in this era, there were also edible roots and tubers - such as the hemp yam that Su Qingluan was peeling now.
In fact, this stuff has always been sold, and Su Qingluan also likes to eat it. However, the mucus was very troublesome, so Su Qingluan kept away from it.
However, being greedy and unable to resist, Su Qingluan thought that her father had more than one pair of carpentry gloves anyway, so she simply took out a spare pair this time.
In order to prevent confusion in the future, Su Qingluan also deliberately dug out bright yellow and light green silk thread and embroidered a pattern on it.
At first, she wanted to embroider the shape of a small flower. However, after she started, Su Qingluan looked at the unknown object on the gloves and gave up. After all, it left a knot of thread. It was a mark after all, wasn't it?
As soon as Yang entered the kitchen, she saw Su Qingluan peeling yam with gloves.
She raised her nose and sniffed: "Hey, what kind of soup is this that is so fragrant?" Seeing what Su Qingluan was holding, she waved her hands hurriedly, "Put that thing in the water and I'll peel it, rub it It’s been itchy on my hands for a long time!”
Su Qingluan smiled mischievously: "That's why I brought daddy's carpentry gloves... Uh, daddy~" Seeing Su Guangfu walking in, Su Qingluan's voice immediately turned into a bitch.
Su Qingluan felt a little stressed out after finally being caught on the spot with her belongings.
However, Su Guangfu didn't say much, and only reminded: "There is a pair of gloves that were used when renovating our yard. The dirt on them is not easy to clean. Don't use that pair."
Su Qingluan knew that this stage was over, and stuck out her tongue: "I know, Dad, the one I took is unused - well, I even marked it, this glove is mine!"
Su Guangfu had no objection: "You are always in the kitchen, so be careful to protect yourself. If these gloves are torn, I will make new ones for you."
This was actually made by my own father? Su Qingluan looked down at the gloves on his hands in surprise: It must be said that Su Guangfu's skills were always beyond Su Qingluan's expectations.
Su Qingluan nodded obediently, and Su Guangfu turned around to pick up the saw blade standing next to the stove - he would not set foot in the stove without a specific job.
Watching Su Guangfu leave, Yang, who had already put on an apron beside him, began to pick and wash vegetables - hot pot is just that. Although there is no particularly complicated cooking process, many kinds of dishes need to be prepared.
Su Qingluan is still battling wits and courage with Ma Gan Yao.
Su Guangfu didn't notice any "innovations" made by his daughter on his gloves, but Yang could tell at a glance that the two unknown objects on the gloves were made of colored silk threads from his own embroidery basket.
But the ball on top of the glove...is it chicken feet? Bamboo leaves? Or some kind of new pattern?
Yang was suspicious for a long time: I'm not sure, otherwise I'd better ask.
Due to a certain degree of understanding of her daughter Nv Hongshang, Yang did not ask with much hope, but when she learned that it was actually a "flower" pattern, she was still shocked.
Su Qingluan looked at the expression in her mother's eyes that seemed to doubt her, and decided to put an end to this embarrassing topic quickly, so she brought the topic to Su Xuanhe: "I heard my second brother's voice just now when I was quite far away. Why is it so quiet now?" Already?"
Yang also knew how abrupt Su Qingluan's change of topic was, but she just smiled teasingly and did not expose it: "He, Mr. Zhou today praised him for reciting the book well. He has shown himself all the way with us. He can't come back." Let someone else show off?"
Su Qingluan suddenly realized: Compared with her sister who is six or seven years older, her younger sister who is only three or four years older is indeed a better candidate to "show off".
Sure enough, a moment later, a little girl screamed with disgust from the direction of the main room: "Brother, I'm so annoying! I haven't finished writing yet!"
The couple who were busy in the kitchen looked at each other and smiled.
After Su Qingluan cut the yam into slices and soaked it in water, she handed over the rest of the fried chicken, cutting vegetables, plating and other tasks to Yang, while she took out the knife Xu Kekuan gave her.
Yang raised an eyebrow when he saw this.
If she was cutting vegetables at home, Su Qingluan would not easily use this fine iron knife - after all, most home-cooked dishes do not have such high requirements for knives. Especially in terms of Su Qingluan's knife skills, even for some relatively fine cutting work, a copper knife is enough.
And when Su Qingluan wanted to take out this knife, apart from regular use and maintenance, the more important reason was——
"What difficult things do you want to cut?" Yang asked.
"Paji" a large piece of meat was left on the chopping board by Su Qingluan - a very fresh piece of lamb, alternately fat and thin, with a tender pink texture.
"Hey, this mutton is fresh." Yang came over and pressed the piece of meat with his fingers - the meat was tight and impermeable. When the chopping board was tilted over, the meat could even be completely absorbed on the chopping board.
These points all show that the quality of this mutton is very good.
Su Qingluan looked at the mutton, which must have weighed at least three or four kilograms, and sighed: "This meat is enough for me to cut for a while."
Although it doesn't take long to cut the mutton into slices, it does take a lot of effort to "cut the mutton into thin slices."
Originally, if it was a traditional hot pot with clear soup and sesame sauce for dipping, Su Qingluan would not have to go to such trouble and would just cut the mutton into moderately thick slices.
But in today's rattan pepper pot, in order to ensure that everyone can enjoy the special aroma of rattan pepper, Su Qingluan adjusted the soup base to have its own saltiness, so it is delicious even if it is dipped in the original soup.
If you don’t want to dip it in the original soup, you can also try a dipping dish like sesame oil garlic butterflies that doesn’t take away the scent of vine pepper.
However, the bottom of this pot has very strict requirements for the hotpot products - it cannot be the kind that is thick and not easy to taste, such as thickly cut meat and water.
After all, animal food has a fishy smell, and if it is not handled properly, it will greatly affect the taste. What's more, if the flavor it brings takes away the original spicy and fragrant special taste of the bottom of the pot, Su Qingluan's hard work in brewing the rattan pepper oil will be in vain.
Thinking of this, Su Qingluan sighed again: I miss the modern meat slicer that can automatically adjust the spacing!
