Su Qingluan pulled the fish while carefully observing their condition, and did not forget to lift the tail of the "fish steak" from the oil pan - this would ensure that the whole fish would be in an upturned position later. The shape makes the presentation more three-dimensional and better looking.
After a while, the fish meat had turned dark yellow. Seeing that the fire was almost done, Su Qingluan used a fishnet to take the whole fish steak out of the oil pan and put the fish head and neck first. Serve on a large prepared plate.
After the fish was slightly drained of oil, Su Qingluan placed the fish body in the middle of the plate and adjusted the position of the fish head so that the whole fish looked like its head was raised and its tail was raised. He looked like he was about to jump out of the water in the next second.
Yang heard the movement here, turned around and exclaimed: "Hey, this fish seems to be alive! Look, it seems to have scales on it!"
"..." Su Qingluan was silent. Although the "scales" in Yang's mouth imitate the appearance of "squirrel hair", it is whatever the mother-in-law says, as long as it looks good and tastes good.
Thinking of this, Su Qingluan said with a smile: "All that's left is to pour the sauce on, and you're done!"
As he spoke, Su Qingluan poured half of the used oil into a bucket specifically for fried food - the oil in this bucket is usually food that has been fried for a long time, or like this time, it has been fried. Food with a strong smell cannot be fried with other foods.
So these will be recycled by Su Qingluan and turned into the most commonly made lamp oil in this era - since Su Xuanhe started to enter the school and Su Qingluan often "works overtime" recently, this lamp oil is used quite quickly.
Over there, Mr. Yang was already blanching vegetables for coloring the noodles. Su Qingluan quickly added water starch to the previously fried sweet and sour sauce to thicken it, slowly concentrating it to a slightly viscous state.
While waiting for the water starch to absorb juice, Su Qingluan also cut a handful of green onions with green onions.
When the soup was ready, Su Qingluan poured the orange-red soup evenly over the fish, and sprinkled a handful of green onion on top. The thickened orange soup shows a bright luster, which contrasts with the green green onion, which is very pleasing to the eye.
Coupled with the slightly pungent smell of sweet and sour, it makes people's saliva begin to secrete unconsciously.
Mrs. Yang had already walked out carrying bowls of "Longevity Noodles". When the last bowl was brought, she turned back and asked, "Da Ya, are you still not feeling well?"
Su Qingluan was scattering chopped green onions. Hearing this, he quickly raised his head and said, "That's good!" As he said that, he lowered his head and pulled the bellows of the furnace completely to the bottom. He carefully checked whether both stoves had extinguished the fire before carrying the The plate, which was almost one meter in diameter, walked cautiously toward the door - so that she didn't have the extra hands to lift the curtain.
However, little girl Su Xueyan had very sharp eyes and saw Sister A carrying a big plate. Although she couldn't see what was in it from her angle, she still asked Brother A to help A Niang open a curtain for A Sister so that Su Qingluan could avoid it. It eliminates the embarrassment of not being able to see the front and stumbling over the threshold.
Because Su Qingluan was at home, he simply sprinkled a handful of chopped green onions on the squirrel and mandarin fish, and did not make any other food sculptures as a decoration like at a banquet in a hotel.
But even so, when a large plate of squirrel mandarin fish was served on the table, the whole family exclaimed "Wow...".
Even the relatively taciturn Su Guangfu looked at the plate of squirrel mandarin fish with great admiration.
No wonder.
Since time travel, although Su Qingluan has been committed to improving the food at home, he has basically considered it from the perspective of "daily and simple" conditions. In line with the principle of saving trouble, all he cooks are stir-fried vegetables and rolls. The cakes or soups are watery, at best they are pot dumplings with meat and meat slices.
Even though there are "hard dishes", they are still considered to be "home-cooked dishes".
The squirrel mandarin fish is different, it is a very typical "banquet dish". Because this dish is not only delicious, but also unique and eye-catching. Even in a hotel, it is a "table-top dish".
This mandarin fish was made into a shape with its tail raised up, looking up to the sky, as if it was about to jump out of the water, and the fish meat that was originally changed into a flower knife seemed to be "scales" that were violently blown by the strong wind and huge waves. First".
And because Su Qingluan chose orange-red jam instead of red tomato sauce, the sauce and the fried golden fish shell complement each other, as if they were golden koi carp about to leap over the dragon gate in the afterglow of the setting sun!
The scattered chopped green onion on the fish meat is like the scattered waves stirred up by the fish tail, splashing on the fish!
Yang had already seen the rough shape of this dish in the kitchen in advance, so he was the first to return to normal from the surprise.
She smiled, nudged her husband with her elbow to bring him back to his senses, and teased: "What? Our eldest girl is so good at cooking that she made you look stupid?"
As he spoke, Mrs. Yang raised the wine jar placed at her feet and filled the coarse porcelain bowl in front of Su Guangfu with wine: "Today, even if you look at Da Ya's 'carp leaping over the dragon's gate', you have to drink it." A bowl?"
Su Qingluan: "..." Forget it, just jump over the dragon gate. She completely gave up the name of the dish "Squirrel Mandarin Fish" - it's vivid enough anyway, isn't it?
Of course, Su Qingluan didn't know at this time that the "Squirrel Mandarin Fish", which was renamed "Carp Jumping over the Dragon Gate", would have a series of chain reactions and even change the food culture of Sheng Dynasty to some extent.
Of course, this is a story for another day.
When Su Guangfu heard this, he nodded hastily: "Drink! I'm happy today, give it to me!"
Su Qingluan had only seen Su Guangfu drinking occasionally before, and he only drank from a small glass. He had never seen someone serving a bowl directly, so he quickly held down the hand that Auntie was using to pour the wine: "Is it okay for Daddy to drink so much? "Even if you are in a good mood during your birthday, getting drunk will always harm your health.
Hearing this, Mrs. Yang smiled and said, "This is our home-brewed mixed wine. It's not very alcoholic!" Then he poured some into the empty bowl in front of Su Qingluan and let her have a taste.
Su Qingluan took a careful sip: Huh? Only by carefully smacking your lips can you taste the slightest hint of wine flavor, but the most noticeable taste in your mouth is the sour taste!
This taste... "Is it rice wine?"
Yang nodded: "So it's okay, it's not intoxicating. Not to mention your father, you three children can all drink a little - of course, the two younger ones can only drink a little." Then he turned to look at Su Qingluan , "You can drink more."
Su Qingluan was curious: "I remember, didn't my father have expensive craft liquor? Why don't you drink it on this great day?"
When Su Guangfu heard this, he glanced at Su Qingluan.
Su Qingluan didn't know why, but she understood the next moment. Yang said with a half-smile, "Didn't you use them all for food?"
"..." Su Qingluan expressed that she was under a lot of pressure.
