When Su Qingluan soaked the yams in the water, the stove was already rising over there.
Because the vegetables to be cooked today are all very bland, Su Qingluan plans to boil them all - after all, stir-frying will not only add more oil, but also require more seasoning. That way, by tonight, the whole family will It must be a coughing sound.
So Su Qingluan planned to boil a pot of hot water and blanch all the vegetables. And since we are boiling water below anyway, we might as well put a steamer on top and put yam that has been broken into small pieces in the steamer.
When the water below is almost boiling, the yams above are almost ready. Su Qingluan used chopsticks to test the softness and hardness of the yam - well, the chopstick head can cut the yam very smoothly and easily, and the cross section has a delicate and soft sandy texture.
Su Qingluan nodded: This yam is hot enough.
In order to prevent the half-cooked hard core inside, Su Qingluan covered the steamer and steamed the yam for about a cup of tea before taking the steamer off the pot.
The water below is also boiling. Su Qingluan plans to boil all the dishes, so all the vegetables need to be blanched.
She added a little salt and a little soybean oil so that the blanched vegetables would be more green in color. In order to visually make the bland green leafy vegetables look a little more appetizing, Su Qingluan also specially soaked a few wolfberry berries, and then garnished them on the green vegetables.
The main effort of making raw meat porridge is still in cooking, but the production technology itself is not too demanding. Su Qingluan was cooking raw meat porridge on the stove over there, and making jam here.
The original jam was a deep orange-brown color, very rich, but if eaten directly, the taste would be sour and not very palatable - not to mention, the two little ones would probably have sore teeth.
So Su Qingluan planned to improve the jam in front of her from both the visual and taste perspectives.
If you want to increase the crystal visual experience and add a sweet taste, the first thing Su Qingluan thinks of is honey.
However, the ambient temperature outside is now very low, and the current honey is all natural honey, which is very rich and does not contain any strange additives. Therefore, the honey at this time is often like pork suet, white in color. solid state.
Although honey can be diluted, the taste will become thinner.
Su Qingluan thought for a while and took over his iron frying pan.
The frying pan is sunken in the middle and slightly raised around it. Although the capacity is not large, it can still collect a small amount of liquid in the center.
Su Qingluan added some water in the center so that the edge of the water reached almost two-thirds of the entire bottom area of the pot, and then added some white sugar and let it melt in the water.
Because he was afraid that local heating would cause the water to evaporate too quickly, Su Qingluan adjusted the heat to the minimum level without burning it. In order to prevent the sugar water from turning into caramel color due to overcooking, she kept stirring back and forth in the frying pan with a long-handled spatula.
Until slowly, the originally bubbling sugar water gradually turned into small bubbles that were fine and not easy to burst, and tended to become denser. Su Qingluan lightly dipped the shovel into the sugar water and lifted it up with the shovel. The sugar water fell into the pot drop by drop, but compared with ordinary clear water, it was able to pull out long crystalline threads.
Su Qingluan knew that the syrup was almost done.
Although the syrup still looks very thin now, as the temperature decreases, the syrup will become thicker and the fluidity will decrease. Su Qingluan is not worried.
On the other hand, honey, because many of the nutrients in it are biologically active, so even when brewing honey, you cannot use boiling water that is too hot, but use warm boiled water or simply use room temperature water.
But when Su Qingluan washed the honey into a brown semi-solid fluid, and added the cooled syrup into it, the mixture of honey and syrup had turned golden yellow, and because of the syrup Add it to make it look more crystal clear.
Su Qingluan thoroughly stirred the original reddish-brown jam with the syrup.
Since the color of this syrup is golden yellow, after being fully mixed with the original brown-red jam, the originally too thick and intense color of the jam has been diluted, turning it into a beautiful and light bright orange color.
And because the successfully brewed syrup makes the entire jam look more crystal clear, the finished product looks very cute as if it were glass crystal.
Su Qingluan tasted the jam that was fully mixed with syrup and honey: Well, it has changed from the unbearable sourness at the beginning to the sweetness and sourness, and it feels very appetizing.
Su Qingluan thought for a while, then turned around and picked up a piece of oil paper to hold food - this kind of oil paper Su Qingluan could barely use as cellophane for modern decorating bags. Although it was not as convenient as cellophane, under the current conditions, it was not Way to ask for more.
The yams have been set aside to cool down to almost room temperature. In order to prevent the yam from being cooked too early, resulting in loss of moisture and a decrease in taste, Su Qingluan put the steamed yam into a small bowl and placed another larger one upside down in the bowl to prevent excessive loss of water in the yam. .
The yam here is quickly finished except for the final presentation, and the green leafy vegetables after blanching are only stir-fried at the end. It just takes a while to make the porridge, otherwise it will become a clear soup with clear grains and little water.
Su Qingluan wanted the kind of sticky and soft rice porridge that would hang on the meat as if covered with a layer of white batter, so it needed to be simmered over low heat.
The other stove will be used to fry green leafy vegetables later, so the heat cannot be turned off for a while. Su Qingluan thought about using this time to brew a little more syrup, so as not to have to brew it on site when she wanted to use it, which was a bit time-consuming.
However, Su Qingluan considered that there were no preservatives in this era, so this syrup could not be kept for too long. Even though the temperature outside is now very low, it can still be stored for up to ten days and a half.
After calculating the time and total amount of syrup that might be used during this period, Su Qingluan continued to boil the syrup in the frying pan. The porridge base of the raw meat porridge was also simmered on the stove over there.
During this period, Liu Yunniang and her neighbor Sun Guixiang both came to Su's house to visit Su Qingluan. But Su Qingluan was really frightened by this experience of mutual illness, and no one dared to put it in the house - especially Sun Guixiang's belly, which was only a month or two away from giving birth, so Su Qingluan Even just seeing her appear at the door of Su's house was frightening.
You must not let the pregnant woman get over her illness - this was the only thing in Su Qingluan's mind when she persuaded Sun Guixiang to go back.
