Of course Su Qingluan is not deaf, she is taking bad chances. Originally, Su Qingluan never found a suitable opportunity to "retaliate" to Mu Xingzhi's bowls of "coptidis", but when she heard the vendor say this, she felt something in her heart: I was so sleepy that a pillow was handed to me!
Isn't this a ready-made opportunity?
Su Qingluan had a small calculation in her heart, but the dough kneading movements in her hands did not slow down.
Because soup dumplings will ooze out a lot of soup during the heating process, they cannot be made like ordinary steamed buns. Otherwise, the soup will penetrate outside the dough and make the dough soft and lose its fluffy texture.
The dough of the soup dumplings is slightly transparent and chewy, and most importantly, the soup does not leak out.
This kind of dough requires half cold water and half hot water, and a little salt and sugar are added to the dough.
Of course, adding salt and sugar at this time is not for seasoning, but to increase the flexibility of the dough and help the dough rise.
Because there is no need to make a yeast dough, the proofing process does not take long. Even if the weather is cooler now, it is enough to wake up in the steamer with the steam of warm water for two quarters of an hour.
Su Qingluan took advantage of the opportunity for the dough to rise and cut the pork belly bought yesterday into small dices, then chopped it into meat fillings, and added various seasonings and diced water chestnuts to increase the taste.
When today's meat filling was being whipped vigorously, Su Qingluan did not put in too much water. Instead, he used part of yesterday's aspic, put it into warm water to dissolve, and poured it directly into the meat filling.
As for the remaining aspic, Su Qingluan found that although it was slightly softened compared to this morning, fortunately there were only a few traces of melting on the surface, and most of the aspic was still in a solid state.
But this also shows that the jelly in front of you can no longer withstand the slightest amount of heating, otherwise it will melt faster and more seriously.
In order to ensure that the frozen soup was completely solid before being put into the pot, Su Qingluan had to keep putting his hands outside a large urn filled with well water while making the soup dumplings. The low temperature keeps your fingertips from getting too hot.
By the time most of the soup dumplings were made today, Su Qingluan felt that the tips of her fingers were numb from the cold.
Fortunately, the results were gratifying. After the soup dumplings came out of the pot, they were all crystal clear. After carefully taking them off the drawer cloth, you could see the faint soup sloshing inside through the dough.
However, in order to prevent the dough from being damaged too much, Su Qingluan simply put the whole basket on the table. This not only ensures that the soup dumplings can maintain the temperature for a longer time, but also allows everyone to take out the soup dumplings in one step without having to Toss it a second time.
Today's vegetables are relatively simple, they are all "Chinese salad" - various wild vegetables dipped in miso.
But the meat is really abundant.
In addition to the tender and chewy pork filling in the soup dumplings, Su Qingluan lightly grilled yesterday's chicken pieces and pork skin on the frying pan, and sprinkled in the barbecue magic weapons of salt, dogwood and cumin.
After being stir-fried with spices and boiled with marinated bacon, the pork skin and chicken pieces are already completely soft and tasty. After being air-dried overnight, the surface has a crisp and tough texture.
In this way, the surface moisture evaporates, and the slightly air-dried meat becomes a more elastic texture after grilling. With the help of seasonings to stimulate the aroma, it becomes chewy on the outside but still tender and juicy on the inside. delicious food.
When Su Qingluan brought the grilled pork skin and chicken pieces, Su Xuanhe and Su Xueyan were mumbling over the small bowl of mustard sauce on the table.
"Auntie, what is this?" The little girl raised her head and looked at Yang.
"This is called mustard sauce." Yang explained with a smile while touching her little daughter's bud.
"Mustard? What is mustard?"
"It should be made from mustard greens." Su Xuanhe said seriously.
This actually stopped Yang. She actually knew that mustard pimples were related to mustard, but as for the relationship, she had not paid close attention to it, so she didn't know how to explain it.
But Su Qingluan happened to know it, so he said: "This is fermented mustard seeds, and mustard is also grown from mustard seeds."
Originally thinking that such a sentence would finally explain it clearly, but children kept asking questions one after another. Su Xueyan blinked: "Sister, what is fermentation?"
Su Qingluan suddenly thought of a sentence: If the action of microorganisms is beneficial to the human body, it is called fermentation; if it is harmful, it is called putrefaction.
However, if you answer like this, you will probably be asked what microorganisms are again, and the scope of the answer will definitely exceed the scope of understanding in this era...
So Su Qingluan could only start pretending to be stupid.
Fortunately, the two little guys were quickly attracted by the special smell of mustard sauce.
The children's curiosity was strong, and when they smelled the spicy taste of mustard sauce, the two of them curiously moved closer to the ten pounds and smelled it. Su Xuanhe was choked and sneezed several times, while Su Xueyan was even more exaggerated and was made to cry.
Although I felt sorry for my brother and sister, when Su Qingluan saw this scene, what she thought of was: The hawker really didn't lie. This yellow mustard sauce is so effective!
The combination of mustard and aged vinegar can subtly neutralize the greasy taste of soup dumplings and grilled pork skin chicken, and can also stimulate the aroma of meat.
At first, the two little guys refused to add mustard because of the "painful lesson" they had just learned. Su Qingluan used mature vinegar to neutralize the spicy taste that choked the nose, and then dipped it in the sauce for the two of them to try, and promised, "If it doesn't taste good, just leave it there and I will eat it for you." The two of them were careful. try.
Then it smells really good.
Today's soup dumplings were so delicious and juicy that even though the two little guys were burned several times, their lips were red and their mouths were shiny, they couldn't bear to put down their chopsticks.
The last two people ate too much and could only slump in their seats motionless. When they could move a little bit, Yang ordered them to walk around the yard to eat.
However, Su Qingluan felt that it was no wonder that her younger brother and sister liked eating these soup dumplings so much. Today's dough had risen just right and was very chewy and chewy, and the broth was also salty and delicate, which she found hard to find.
But now Su Qingluan's attention is not on the soup dumplings - from the moment the soup is frozen, Su Qingluan already knows that his soup dumplings are destined to be popular.
She is now studying how the bowl of mustard in front of her can be a weapon to help her "fight back."
The reason why mustard sauce has a strong volatile smell is because it contains mustardase. Even if Su Qingluan doesn't know the specific physical and chemical properties of this thing, he can know it through physical and chemical knowledge at the junior high school level: whether it is biological enzymes or Volatile substances evaporate or decompose when heated.
So how does she make mustard food without heating it?
