After setting up the oil pan, Su Qingluan closed the vents as much as possible to control the heat so as not to be too intense.
Su Qingluan took out a stack of oil paper from the corner - it was a "decorated bag" she had specially made from the oil paper used to wrap food.
The bonding part is made of flour paste.
There was no vacuum packaging in this era. Su Qingluan was afraid of making too much paste or the oil paper itself would become moldy and deteriorate, so he only made five pieces at a time. He used two, and now only three are left.
Su Qingluan used a large spoon to put the mixture of fish paste and meringue into a piping bag, and then used scissors to cut a half-inch opening.
She held the piping bag in her left hand, and used a small spoon to hold it in the lower opening with her right hand. With a slight exertion, a small ball of lychee-sized fish paste squeezed out of the opening and fell gently into the small spoon.
Su Qingluan put the small spoon into the slightly hot oil pan, and the fish meatballs were immediately surrounded by fine bubbles of oil, sliding down from the spoon.
Su Qingluan squeezed the meatballs very quickly, but in the blink of an eye, there were already a dozen meatballs floating in the pot.
Looking at the amount of fish paste left, Su Qingluan estimated that the pot would not be able to fry the fish, so when there were more than 20 pieces of fish paste in the pot, he squatted down and slightly adjusted the vent to be larger. , slowly the pot of fish curd expanded to five or six times its initial size, and then shrank slightly as the oil temperature increased.
But at this time, the surface of the originally white fish balls was already a slightly darker burnt yellow. Su Qingluan kept flipping the spherical fish meatballs that were rolling up and down in the oil pan back and forth to allow them to be heated more evenly. When each side formed a crispy shell, she used a spatula. Pick up the meatballs and put them in the wheat straw dustpan next to them.
A sea bowl is placed under the dustpan to allow excess oil to seep into the bottom from the gaps between the outer stems of the dustpan, preventing a bag of oil from being bitten.
Su Qingluan picked one up with chopsticks and carefully tore a hole open. The hot air mixed with the scent of fish rushed out. Although the fish balls are swollen and round, they only have a thin outer shell and are hollow inside.
Put it in your mouth and chew it. The thin shell is very crispy, and the fish meat inside is also very delicious without any fishy smell. Su Qingluan nodded slightly: Although the tools are a little behind, fortunately the finished product is passable.
In this way, I have made three pots of fish meatballs. The first pot has already cooled down, and the outer shell of the meatballs has shrunk slightly. But if you poke it with the head of a chopstick, you will find that there is still a small amount of gas inside and it is not completely Collapsible, very elastic.
This is the second time this pot of soybean oil has been fried, and it can no longer be used. Su Qingluan poured out most of the remaining oil and used it as lamp oil, leaving only a little bit at the bottom of the pot. He threw in the blackened fish bones soaked in onion and ginger water and some leftovers and fried them.
This time, Su Qingluan did not control the heat. He used medium heat to fry the fish bones until they were brown. When the heat was about the same, Su Qingluan poured two large bowls of water into the water. Suddenly, there was a "chila" sound in one of the pots. , at the same time the soup in the pot also turned milky white.
However, in order to stew out all the umami in the fish bones, Su Qingluan turned down the heat and put the lid on the pot, waiting for the umami in the fish soup to slowly seep out.
At this time, Yang had already baked the soft sesame pancakes, and turned to the pan nicknamed "iron sheet" that Su Qingluan had made before, intending to fry two more dishes.
On Su Qingluan's side, he washed a handful of green, crisp and tender wild vegetables, and later planned to throw them into the fish soup to garnish the fish soup, which was as white as milk.
Soon, the fish soup had turned from a somewhat transparent white to a thick and thick one. Su Qingluan used a strainer to take out the fish bones and scraps as well as the seasoning packets that were put in one by one, and then put in the fried fish soup. Throw in the fish tofu that has been drained of oil on the side, and then add the green wild vegetables that have been cut into small pieces.
After a while, the fish soup boiled again, with snow-white bubbles popping out. Su Qingluan carefully poured a little soup with a spoon to taste the taste, and then adjusted the taste with salt and white pepper. Since the two little ones in the family were noobs at eating spicy food, she did not dare to add white pepper. Too much.
When the fish curd and wild vegetable soup was brought to the table, Mrs. Yang also brought stir-fried vegetables and fried pancakes.
Su Xuanhe looked at the five soup bowls brought over by his sister and curled his lips unhappily: "Are you going to eat fried tofu again today?"
Although tofu is delicious, not everyone can tolerate the beany smell. What's more, children's sense of taste is more acute. Su Qingluan was not surprised at all that his brother pouted and hung the bottle of oil on his lips.
Not to mention Su Xuanhe, even Su Xueyan, who was relatively less averse to tofu, wrinkled her nose in disgust.
Seeing the disgusted look of her second son and youngest daughter, Mrs. Yang couldn't help but feel funny, and quickly comforted her: "Can you still not believe in your sister's cooking? Today's food is absolutely delicious."
"Are you telling the truth? Is it really delicious?" The two little guys looked at the "bean bubbles" floating in the bowl with great suspicion.
"It's really delicious!" Yang, who had already tasted a piece of fish rot, nodded with certainty, "What's more, today's matter is-"
Yang was about to tell the raw material of the fish tofu, but Su Qingluan touched her foot under the table and stopped talking with a smile.
Su Qingluan stopped A Niang, but gave it a try: "Wouldn't you know if it tastes good or not?"
These two little guys must not be allowed to develop this habit of being picky eaters based on their feelings after seeing something. Otherwise it will only get worse in the future. Originally, the sources of food in ancient times were much more limited than in modern times. It is very difficult to achieve "nutritional balance" in this era.
If coupled with a picky eclipse, there are no dietary supplements in this era. If a nutritional imbalance occurs, it will induce a series of diseases - Mr. Xu Kekuan is a precedent.
It is one thing that he will suffer when the time comes, but the key is that Su Qingluan may not be so lucky every time and know the corresponding food supplement method.
Therefore, in order to prevent endless troubles, Su Qingluan consciously tried to diversify the food as much as possible from the beginning, so that the two little guys could eat more.
She will try her best to make it as delicious as possible, but the premise is that she can’t be picky, especially if she doesn’t even want to take a bite just because she “didn’t like it.”
Fortunately, Su Xueyan and Su Xuanhe haven't reached the stage of rebellion yet. Although they didn't want to eat the "doupao" when they saw it, they couldn't bear to eat one for the sake of sister's hard work.
Then it smells really good.
"Sister, is this a lie?" Su Xuanhe asked vaguely with fish curd in his mouth, "This is much more delicious than tofu!"
Su Xueyan also took another bite of the "tofu puff" filled with fish bone soup: "This one is thinner than the previous tofu puffs!"
However, although there is only a very thin layer, it is very capable of absorbing the soup due to its loose and porous structure.
What's more, the wrinkled fish tofu does not have a strong beany smell because it is seasoned in advance. In addition, the meat wall is very thin, so even if it is not fish soup, it will not take away the taste because of the overly bright taste, which is naturally more suitable for children. Easy to accept.
Su Guangfu didn't have the opportunity to "try it first" like Yang just now. Hearing that his wife and children were full of praise for the "bean puffs", he felt very strange - he had never eaten fried bean puffs before, although he was not picky about food. , but to him, fried tofu is just tofu. It's delicious, but he won't forget it.
As soon as he took one bite of the wrinkled fish curd wrapped in rich and delicious fish soup, he knew why.
Although it has been soaked in fish soup, the skin of the fish tofu is no longer as crispy as it was just after deep frying, but it has become very pliable and elastic, chewier than ordinary tofu, and you will eat it without realizing it. a lot of.
Seeing that everyone loved to eat it, Su Qingluan said: "Actually, if you go fishing on the frozen river in winter to make fish paste, and then make fish rot, it can be frozen outside for a long time."
Su Qingluan asked about it. Although the winter here in Huaxi Village is not like the severe cold weather of ice and snow for half the year in the Northeast in my previous life, it still snows for three or four months. Therefore, if this wrinkled fish tofu is in the coldest period, it should be able to be stored for several months.
Su Qingluan was very happy to find another way to store winter grain, and even ate more for dinner.
However, after finishing this relaxing meal, Su Qingluan was busy for the rest of the day.
After eating and drinking, Su Qingluan was pushed into the room by Yang to let her rest early. In Yang's words - "I didn't have any meat in the first place, and I have lost weight in the past few days."
That being said, Su Qingluan's mind was full of things and it was impossible to rest at ease, so he continued to write and draw in the dim light under the flickering candlelight, preparing what he needed to buy the next day. thing.
Early the next morning, Su Qingluan got up earlier than Yang and Su Guangfu.
At this time, the weather can no longer be described as cool, but as "cold". In this era without heating, getting up is a matter that requires more and more willpower.
Su Qingluan was lucky. After all, he was in the south in his previous life, and there was no heating when he was a child. Especially in winter, he really relied on shaking to maintain his righteousness.
But the two little guys have to work harder.
However, there is no way, this is the season, if you make the effort to get up, the sun outside will be warmer than the cold indoors. And if you just stay in the house blindly, you will feel clammy and cold to the bones, and you will get sick sitting down.
Su Qingluan got up so early not because she was afraid of getting sick, but because she had to go into the town.
Although the recruitment notice has been sent out, the production of jam cannot be done here at the Su family. Otherwise, if there is an emergency and we need to work overtime, the adults will not care, but the children will not be able to stay up.
Su Qingluan thought about it and found a perfect location that could become a "processing workshop" - it was a shop belonging to the Xie family that had been rented by Su Qingluan before but had not yet been opened to the public!
