Although both Liu Yunniang and Sun Guixiang were persuaded by Su Qingluan to go back, they both put down a lot of things - basically eggs, meat and vegetables.
Liu Yunniang also brought over a small crumpled oil paper bag, but she couldn't tell what it was. Out of curiosity, Su Qingluan opened it and saw that it turned out to be a ginseng about the same thickness as a carrot.
Su Qingluan's understanding of this thing is at best that "ginseng can be sliced and stewed into soup as a condiment for medicinal meals, and it has warming and tonic properties."
This ginseng is not small, and there is probably no mass cultivation technology at present. The price is probably prohibitively expensive - but Su Qingluan prefers that this ginseng is a willow tree that was dug in the mountains when its legs and feet were still agile. I don’t know how long I have kept it at home as a treasure.
Even if she thought about it with her heels, Su Qingluan knew that this thing was very precious. Now that she had given this thing to her family, Su Qingluan couldn't feel sorry for it.
Naturally, this precious thing cannot be touched. Su Qingluan plans to find an opportunity to return it to Liu Yunniang in a few days.
With this in mind, Su Qingluan carefully wrapped the ginseng again and placed it on the upper shelf of the shelf to prevent it from being accidentally knocked off or broken into pieces, which would make it difficult to preserve.
Tonight, all the boiled vegetables have been blanched and set aside to be sauteed with garlic until fragrant. Over there, Su Qingluan has already wrapped them in cornstarch with light soy sauce, green onion and ginger water. Baste the pork tenderloin.
Originally, Su Qingluan wanted to use white pepper to remove the fishy smell. After all, white pepper can remove the fishy smell of pork very well, and it can also improve the freshness. However, thinking of the red and swollen throats and coughs of a young family, Su Qingluan gave up and used onion and ginger water with a softer taste - it just required a longer soaking time and a little more effort.
When the rice porridge began to bubble up, Su Qingluan slid the fried tenderloin slices into the pot, and then used the back of a long-handled cooking ladle to gently stir-fry the lump into a ball. Gently push the meat slices apart to loosen them up to prevent the situation where the outside is cooked but the inside is still raw.
This kind of meat slices in the porridge does not need to be boiled over high heat, but needs to be placed in the porridge. It is not so much "cooked" as it is "smothered" by the soft and sticky rice porridge, so The taste is very smooth and delicate, and not too hard or woody.
When the porridge here was almost cooked, Su Qingluan blanched the very finely chopped vegetable shreds and put them on top of the porridge as a garnish - because they were blanched and too cold, even if the vegetable leaves were put into the white porridge and simmered, they would not Yellow and black.
As long as the lid of the pot is tightly covered, even though the stove below is turned off, because the air in the stove is still quite high for a period of time, it can still ensure that the ingredients in the pot placed on the stove do not cool down.
What's more, the pot is still thick and dense white porridge. Such ingredients have much better heat retention properties than some clear soups that are less watery.
So when Su Qingluan makes pureed yam or boiled vegetables here, he doesn't have to worry about the porridge getting cold.
However, compared to the cold dish of mashed yam, boiled green vegetables are hot food after all, so Su Qingluan decided to boil them last and let the water in the steamer boil for a while. She suppressed the flames in the furnace to the minimum, and then Pull out a few large pieces of firewood that are basically not burning too much.
This will avoid excessive waste of firewood.
As a chef who was able to work alone in a large restaurant, Su Qingluan has some requirements for "plate presentation" - the food must not only be delicious, but also look good.
Although she doesn't need to make a very exaggerated shape like "Squirrel Fish" every time, she still feels that at least the basic beauty of the presentation is very necessary.
So Su Qingluan struggled for a long time on how to put a simple jam and yam puree on the plate.
Suddenly she thought of a method. Use the back of a spoon to repeatedly crush the yam into a fine yam paste, then roll it into a pointed cone shape with the oil paper prepared to wrap some sauce-stewed food, and use a little bit of the cooked yam to soften the opening. The white porridge is used instead of paste to seal.
Then add the finely crushed yam puree from the loose opening on the top, then close the loose opening on the top, and finally cut a slanted gap on the pointed cone of the oil paper with scissors, and the yam puree will look like butter. Packed in a "decorating bag" made of oil paper.
Of course, the quality and effect of this improvised piping bag cannot be compared with the ones used in the previous life, and the yam puree is not as light and full as the whipped cream. Therefore, it is impossible for Su Qingluan to put the chopsticks in the air and gently rotate them to squeeze "petals" on them like decorating flowers with butter.
She had to stand the chopsticks, which were originally the "stamen" part of the flower, on the plate so that the yam paste, which was much denser than butter, would not fall and fall into a messy pile of mud.
Although this posture is a bit awkward, I finally got the "yam mud flowers" out after stumbling. One by one, they "bloomed" white and flawless in the dark stone porcelain plate, but they had a different kind of simplicity and elegance.
At this time, after sufficient rest and mixing, the syrup and jam flavors that were originally stirred together have almost merged with each other.
Su Qingluan stirred the jam mixed with white sugar and honey syrup again. Because of the light golden color of honey and the crystal clear visual effect of sugar boiled into syrup, the fully mixed jam now feels softer than the jelly at first. .
Su Qingluan poured the small bowl of jam on the plate of white "flowers" with her backhand. In an instant, the original pure white was dyed with a layer of crystal clear orange-red, and it also glowed with a crystal alluring luster. Not only It's more beautiful to look at, and its lustrous color and sweet and sour smell make people salivate unconsciously.
After pouring it all at once, because the jam is very thick mixed with syrup, there is a thick layer left at the bottom of the bowl.
Su Qingluan dipped a little of it with her finger and tasted it: Yes! It’s sweet and sour, but it’s such a waste to throw it away like this!
After thinking about it, she opened the oil paper she had previously used as a "decorating bag" and found that there was still a lot of yam paste stuck to it!
These two are leftover scraps, so naturally they cannot be put on the plate. However, throwing it away like this is not only wasteful but also a pity. Su Qingluan simply used a spoon to scrape all the yam puree from the oil paper, and spread it on the rim of the jam bowl with his backhand, so that the yam puree slowly slid into the bowl.
Su Qingluan stirred these two "leftovers", dug out a piece with a spoon and put it into his mouth - well, the yam was soft and glutinous and delicate, plus the sweet and sourness of the jam, and because the weather was getting colder now, it was so hard to put it in. Things in the air lose heat quickly, so Su Qingqing felt that what he ate in his mouth was like a bite of sweet and sour ice cream.
She squinted her eyes slightly: From the looks of it, my younger brothers and sisters will definitely like it - I guess both my parents will eat a few more bites!
