If Su Qingluan wants to make meat jelly soup, he must first remove the pig skin and clean it.
The handling of the pigs at this time was very rough, not to mention that they were cut very scientifically and meticulously like in later generations, and even the most basic processing was not in place.
For example, although the pork belly in front of me is cut relatively square, the half-inch-long pig hair on the pig skin is prickly.
Fortunately, Su Qingluan didn't process the pig skin once or twice. She took out her "iron frying pan" and brushed a thin layer of oil on it to prevent it from sticking. She then sat the pan on the stove and waited. Start heating the pan.
Taking advantage of this opportunity, Su Qingluan put the pork belly on a long-handled fork, stretched it into the furnace and flicked it with a tongue of flame. Although this cannot completely remove the fishy smell from the pig skin, it can burn off the longer and harder pig hairs on the pig skin.
After a while, when the soybean oil coated with it began to make a "squeak" sound, Su Qingluan pressed the meat skin tightly against the pot.
Soon, a burnt smell came faintly. Su Qingluan turned the pork skin over, and sure enough, a layer of burnt yellow crust had formed on it.
Su Qingluan checked it, waited until the temperature of the pork skin dropped, and then rubbed it back and forth with his hands. Well, all the prickly pig hair on it had been removed, and because the surface of the pork skin had been burned with a frying pan before, The fishy smell on the surface of the pork skin has also been reduced a lot.
So Su Qingluan cut off the frying pan, and after the pig skin was completely shaved off, she replaced it with an iron pan.
The chicken had already been processed and cut into pieces. Su Qingluan did not remove the chicken fat this time, just to make the meat jelly soup more delicious later.
But before that, Su Qingluan threw star anise, bay leaves, green onions, ginger, pepper and other spices into the pot, and stir-fried them with the pork skin and chicken pieces.
The skin of the chicken itself is rich in fat, and even the chicken fat is not removed and melts quickly in the pot. Yang, who had just helped Su Qingluan kill the chicken, came over and asked curiously: "Aren't you going to make soup? Why are you frying the meat?"
"Oh, this can better remove the smell, but I'd better stay away from this pig skin..."
However, Su Qingluan's words were still a step too late. Before he finished speaking, he only heard the "cracking" inside the pot exploding like a firecracker.
Su Qingluan was already on guard. He held the pot lid with one hand as if holding a shield to block the splashing oil droplets. With the other hand, he continued to stretch the long-handled spoon into the pot from the gap and continued to stir-fry skillfully. .
Yang was shocked: "Is there water in this pot?" Water was added to the oil pot to achieve this effect, which was comparable to setting off firecrackers.
Su Qingluan shook his head: "Pork rinds crackle like this when they are stir-fried. Mom, you'd better go inside and rest. Don't worry, I'm on guard and won't break me."
In fact, it was because of the experience of blood and tears that she had experienced many times in her previous life - not to mention pork rinds, an ingredient rich in colloids. Su Qingluan was experienced and prepared, but she never expected that fungus like this This seemingly harmless and inconspicuous ingredient turns out to be a "small bomb" in the pot!
In her previous life, Su Qingluan suffered a lot because of these "explosive" ingredients, so that the skillful movements with a pot lid in one hand and an iron spoon in the other are completely subconscious movements gained through countless lessons of blood and tears. It's so skillful it's almost heartbreaking.
When Su Qingluan stir-fried all the chicken and pork skin until the skin turned slightly brown, she added a ladle of cold water to the pot.
With the sound of "chi la", the sound of the pipa in the pot finally quieted down.
Su Qingluan turned around and took out the large casserole specially used for stewing soup, poured all the ingredients and soup into the casserole, and then sat the casserole on the stove.
There were still a lot of leftovers left in the iron pot, so Su Qingluan added another ladle of water, and used the iron spoon that had just been used to stir-fry the meat as a "washing spoon" to rinse all the leftovers from the pot, along with the water. Pour into the casserole.
After repeating this three times, the iron pot was cleaned and the meat in the casserole was submerged by the "washing water".
Su Qingluan tasted the soup in the pot - well, although it was not salty, the original fishy smell of the pork had been completely neutralized by the spices through constant frying, leaving only a faint meaty aroma.
Except for the scallions, Su Qingluan did not pick out other seasonings.
If scallion knots are cooked for too long, the whole broth will taste like rotten scallion leaves, but other spices do not have this problem.
While Su Qingluan was waiting, he cut another half of a fist-sized piece of marinated pork and threw the meat slices into the soup stock, so that he wouldn't need to adjust the saltiness again later, and there were different marinated pork dishes. Special aroma.
Originally, Su Qingluan looked at the outdoor temperature that was basically comparable to the temperature of the thermostat of the refrigerator at night, and considered making the dough for the soup dumplings a day in advance. After all, even in summer, the dough for the soup dumplings takes about two seconds. The clock wakes up.
But then I thought about it again, if I made the noodles now, it would be relatively warm during the day. If the dough is not proofed properly, the worst thing you can do is add water and heat to speed it up; but if the dough is over-risen, it will not be fun.
To be on the safe side, she decided to come back early for a meeting tomorrow.
When the broth was finished cooking, Su Qingluan took the lead in taking out the meat skin and chicken pieces, drying them aside, and then used a gauze to filter out the spices inside, leaving only the light yellow broth inside.
Su Qingluan covered the pot of soup with a lid and placed it in the corner by the window.
The next morning, Su Qingluan specifically checked the condition of the soup - well, due to the dual effects of low temperature and rich colloid, the soup was actually quite strong. Su Qingluan stood and threw a chopstick down, but it only bounced once and did not poke inside.
In order to prevent the soup jelly from melting due to daytime temperature or sunlight, Su Qingluan deliberately chose to place the soup jelly in the back of the house where there was no sunlight for many years. She only helped her parents out of the stall for half a day before rushing back in a hurry. .
But before she went home, she didn't forget to buy yellow mustard - thankfully, mustard greens and mustard seeds were available in this era, and this ingredient has been consumed for a long time, so various ways of eating it are very mature.
Fermented yellow mustard comes from mustard seeds.
"Weigh more of this yellow mustard for me," Su Qingluan pointed to the fermented yellow mustard sauce.
"Little lady, our mustard sauce is fully fermented, the ingredients are affordable, and it has a lot of potency!" The mustard vendor kindly advised, "If you dip it in too much, it will make you cry."
Su Qingluan originally only wanted to buy three ounces of mustard sauce, which would be enough for the family to have a meal. When she heard what the other party said, she rolled her eyes: "Then I want a little more, half a catty!"
Vendor: ...Is this little lady a little deaf?
