In fact, whether it is stirrups or horseshoes, although Su Qingluan watched a lot of videos to kill time in his previous life, most of the time he watched them for entertainment and did not observe the specific appearance and details of these two objects up close. structure.
So even though she has read it many times, it still feels like the text has been seen many times but has never been written carefully. It looks familiar, but she "forgets the words".
Su Qingluan could only draw a rough sketch based on his own impressions, and then slowly modify it if he felt something was wrong. But after changing it over and over again, I always felt that something was not quite right, so I could only give it a similar look.
Fortunately, she could explain the specific uses of stirrups and horseshoes, and Song Bo seemed to be from a military background. Maybe an expert would be able to tell what was wrong with the thing he drew by taking a look at it.
With this in mind, Su Qingluan recorded two important things, the general shape of horseshoes and stirrups, and the addition of salty liquid when smelting iron and steel, on a piece of paper, and placed them separately on the bedside cabinet where clothes are kept. , and even used the hair tie that I will use tomorrow morning to hold it down to prevent myself from forgetting to take it away.
Since Su Qingluan didn't have a good rest the first day, and had been busy all day without rest today, even if Su Qingluan had the willpower of an adult, the physical fatigue was really unbearable, so she blew out the candles and lay on her back The moment she was on the bed, Su Qingluan fell into a dark and sweet dream.
This sleep was so deep that Su Qingluan didn't even have a dream. This night, everyone's situation was finally relatively stable, so she was able to have a peaceful sleep.
After sleeping well, Su Qingluan felt refreshed when she woke up in the morning. The heavy and tired feeling before going to bed yesterday was completely gone.
Although it was still misty when I woke up today, it was probably because I had a good night's rest, so Su Qingluan could actually feel a bit of the refreshing feeling of "the day's plan lies in the morning".
After thinking about what to eat this morning, Su Qingluan heard the faint sound of hawking coming from far away.
Huaxi Village is so big. Although it is surrounded by mountains, the terrain inside the village is relatively flat. What's more, there are no particularly huge trees in this village, so the terrain is very open.
Because of this, once there is any sound, it can spread far and wide.
So when Su Qingluan heard a sound coming from him, it would probably take at least a cup of tea until the person who made the sound came over.
In the morning, there are many vendors selling things along the country roads, including eggs, side dishes, salted fish, river shrimps, and tofu.
We are only in the village. Huaxi Village is full of less than 100 households with a population of 300 to 500 people. These people who sell things every morning on small peddlers' loads don't sell much, but they are better than fresh.
Su Qingluan listened carefully and heard that what was being hawked today turned out to be water tofu. Su Qingluan's eyes lit up, and instantly she knew what to eat in the morning.
In the past two days, she basically ate porridge in the morning and evening. This morning, Su Qingluan planned to change the taste for the patients at home, so when the tofu stall approached, she asked the tofu seller and bought a piece of tender water tofu. .
This water tofu looked like it had just come out of the pot. When it was placed in Su Qingluan's bowl, it was still steaming with white steam. If you get closer and smell it, you can still smell the distinct aroma of beans.
After Su Qingluan lit the fire, he set up an iron pot and boiled the water. He dug out a ladle of white flour and put it in the basin. He beat three eggs and added water to make a light yellow soup. Use this soup to make noodles.
However, Su Qingluan's noodles were not kneaded into a dough, but slightly stirred into a flocculation with his hands. The slowly drying flour was stained with the moist egg liquid and turned into small groups of flocculation. Su Qingluan saw that the flocculated flour had not turned into particularly large pieces, and felt that the stirring was almost done, so he put the flocculated flour aside.
Then, while she was in the meeting, she started to blanch the tofu that had been cut into small pieces.
Blanching tofu requires waiting until the water in the pot boils. Su Qingluan took advantage of this gap to light up the other stove and sit on the steamer.
Su Qingluan had asked her in the early autumn if there was a cellar or something like that at home - not to mention, there was one against the wall next to the chicken shed in the back garden.
She once suggested that Su Guangfu expand the volume inside. After all, the vegetables stored in the cellar are not easy to rot, and a larger cellar can store more reserve vegetables.
However, the terrain here is relatively loose land, and the volume that can be expanded is limited. Expanding the cellar without restrictions will easily cause landslides, and the gain outweighs the loss, so Su Qingluan decided to just do it.
However, at this time, there were already many other autumn vegetables in the cellar that were inconvenient to be dried and preserved as pickles - including Chinese cabbage.
Su Qingluan held a lit candle and carefully opened the cellar. While using the flame of the candle to test the oxygen conditions in the cellar, she carefully descended into the cellar.
There are a lot of autumn vegetables placed under the cellar, and the most common one is Chinese cabbage, one of the most common autumn vegetables on the market.
Because the Chinese cabbage is located close to the cellar exit, it only takes Su Qing to get the Chinese cabbage for a stick of incense, so it does not delay him too much - although when he comes back, he originally needs to blanch the tofu pot. The water inside is already boiling.
Su Qingluan put the tofu inside with a strainer, carefully and slowly immersed the tofu pieces in the boiling water together with the strainer - she had to be so careful, after all, if she was not careful, the trembling water tofu would be To scatter the flowers.
Although we will have tofu to be cooked later, blanching it in this way will greatly reduce the obvious beany smell on the soft tofu, and heating it a little will make the watery tofu that originally fell apart when touched slightly stronger. The child will not become a "tofu brain".
Taking advantage of the break from blanching the tofu, Su Qingluan picked out a few green cabbage leaves on the outside, washed them clean, cut them into two pieces with a knife, and finally used the hot water from the steamer to cook them. Blanch the water a little to soften the cabbage leaves that are originally very hard.
When the cabbage leaves were blanched over there, the tofu was already blanched here. Su Qingluan poured out the water, put the tofu aside to dry, and then added half a pot to the iron pot again. cold water.
After thinking about it, Su Qingluan pulled a carrot from the outside wall and cut it into small dices. I cut the leftover iron yam from last night into small pieces, threw it into the pot first, and added a little salt to cook.
Both of these things need to be cooked for a while after being opened, so Su Qingluan temporarily focused on the cabbage leaves on the other side.
