Su Qingluan took advantage of the opportunity while the fish meat was soaking in the onion and ginger water to pick up another bucket of oil.
Since the Su family began to use soybean oil as part of their cooking oil, in order to remove the specific beany smell in soybean oil, Su Qingluan would always collect fresh peels and soak them in a soybean oil bucket when everyone ate citrus fruits.
This can not only absorb the beany smell in soybean oil, but also leave a light fruity aroma.
After tossing the soybean oil, Su Qingluan took the remaining jam used to make the "Four Seasons" series, because Su Qingluan had not seen tomatoes for sale in the market, and the sauce that would be used later was originally The tomatoes are fried until soft, and the sweet and sour tomato juice is used as the sweet and sour base of this dish.
There was no way. Su Qingluan thought of many substitutes when she thought of the squirrel mandarin fish dish. Later, she found that as long as the sweetness and sourness were adjusted later, the orange jam would be the best, both in terms of taste and color. A great alternative to tomato sauce.
Therefore, Su Qingluan made up his mind to use the remaining semi-finished jam instead of tomato sauce.
Considering that it takes a cup of tea to boil the sauce to the appropriate thickness, and if the squirrel mandarin fish is not served immediately after it is cooked, the crispness and deliciousness will be compromised, Su Qingluan decided to First, throw the mandarin fish meat into the onion and ginger water and continue to "bath" it, and then start to make the sauce yourself.
Su Qingluan first cut the garlic and ginger into minced garlic and ginger foam. After the meal, he poured out the boiling water from the oil pan sitting on the stove, waited for the water droplets to be evaporated by the residual heat, and added soybean oil at the bottom of the pan. , and immediately pour in the minced ginger and minced garlic.
In an instant, the ginger and garlic were cooked in the oil and developed a unique aroma, and soon turned slightly brown in the tumbling soybean oil. When Su Qing saw that the heat was almost done, he added two large handfuls of sugar and poured in half a bottle of rice vinegar.
"Cough cough cough cough cough!" The moment the rice vinegar was put into the pot, a strong and pungent sour smell was cooked in the oil pan, causing Su Qingluan who was right in front of the stove to be sprayed in the face. The strong taste itself made Su Qingluan choke and cough.
The sour smell rushed from the nose to Tianling Gai. Su Qingluan felt that the sentence "it lifted your skull" was not a joke, and tears were choked by this "refreshing" sour smell. Face full.
At this moment, she really misses the 21st century range hood!
Su Qingluan's violent coughing, which seemed to bring out all the internal organs, startled Yang, who was about to cook the noodles with the fish soup, and hurriedly dropped the uncooked noodles in his hand. Running over: "Da Ya, what's wrong with you? Why do you suddenly cough so badly..."
Seeing this, Su Qingluan waved her hands quickly, struggling to prevent another victim from joining: "Hey, cough, mother, please don't come over here, cough, cough... It's quite choking here... cough, cough, cough..."
However, she was still a step too late. Yang was still surrounded by "rice vinegar steam" and sneezed twice.
Only then did Yang realize why her eldest daughter was desperately waving her hand away.
"Hey, what did you add? Why is it so choking?" Yang turned around and went to make noodles again.
"I added rice vinegar to the oil pan... I don't need sweet and sour sauce to season it. It won't produce the same effect..." Su Qingluan said, adding jam. When the jam was fried and dispersed, and fine bubbles appeared, Su Qingluan used a small spoon to taste it.
The sauce in your mouth is sweet and sour. Although it is not the taste of tomato sauce, the wild fruit sauce has a unique flavor as an alternative, which is no less good than tomato sauce!
When the sauce was almost cooked, Su Qingluan took out all the sauce, put it in a bowl next to it, went to the backyard to draw well water, and brushed the oil pan with mud.
Although the mud looks dirty, it can absorb dirt - after all, the two stoves are burning now, so we can't dig out the ashes. Originally, plant ash was responsible for removing oil stains.
The oily smell and dirt in the pot are all organic matter, which is a rare fertilizer for the land. It is already autumn and the crops are already mature, but when the organic matter inside decays and degrades in the following spring, it will be more conducive to growing fresh crops.
Su Qingluan washed the pot, turned around and sat the iron pot on the stove again.
During this time, Yang's side had already pulled out all the noodles and put them into the pot.
However, the longevity noodles made for birthdays are different from the usual thin noodles. Each person has a bowl. Each bowl has only one noodle, and it is about two fingers wide.
The noodles are not cut off, which means "longevity". The noodles are much wider than usual, which means "forgiveness", so the longevity noodles are also called "forgiveness and longevity noodles".
Since this kind of "Kanxin Longevity Noodle" is much wider than ordinary noodles, it is not as good as the original thin noodles and can be cooked in a cup of tea.
But within a quarter of an hour at most, the noodles will be ready.
If the noodles are not eaten as soon as possible after they come out of the pot, they will absorb a lot of soup and stick together, making the noodles taste much worse. No matter how delicious the soup base is, it will be useless.
So when Mrs. Yang saw that Su Qingluan had put the oil pan on again, and the fish soaked in onion and ginger water was obviously still raw, she couldn't help but asked: "Da Ya, the longevity noodles I have here can't be better than that." It will be ready in a quarter of an hour, and the other vegetarian dishes will be served first. How long will it take for your fish to be ready?"
Su Qingluan looked over at Yang's side and nodded with a smile: "Don't worry, Mom, we will definitely serve the dishes at the same time!"
With that said, Su Qingluan poured half of the oil into the oil pan that had been dried out.
While waiting for the oil to heat up, Su Qingluan took the fish out of the onion and ginger water and carefully squeezed out the water to prevent the "fish sticks" that had been modified from falling off the fish skin.
Then soak the fish meat that has been drained of water into water starch, so that the fish meat is evenly coated with a layer of water starch.
In fact, when she made this squirrel mandarin fish in her previous life, she did not dip it in water starch at first. She tried water, egg white, and whole egg liquid. However, she found that water starch had the best effect. When it was dipped in dry starch, it was most even and the frying effect was also good. It was the best, so I kept using the step of using water starch to make flour.
Originally, Su Qingluan was worried that the effect of mung bean starch would not be as good as potato starch and corn starch, because she was a little uneasy.
But when she put the "fish steak" in a "squirrel" shape into the pan, she was relieved - the effect was also very good!
As the fish meat covered with dry starch was put into the oil pan, which was originally calm, fine golden bubbles suddenly appeared, like layers of golden waves.
The fish meat rises and falls in the "waves". After a while, the fish meat that has been modified with a flower knife stands upright, showing a golden to brown color.
At the same time, the fish head and "fish neck" that were just thrown into the onion and ginger water were also thrown directly into the oil pan and fried, gradually forming a golden shell.
