Su Qingluan looked at the cabbage leaves that had been softened by blanching, and tested the softness and hardness. He could easily wrap them up without causing the lower leaves to crack, so he knew that the heat was almost done.
After all, it was just the initial processing and did not need to be completely blanched to mature. Su Qingluan used chopsticks to take out the vegetable leaves and put them in cold water for a while to keep the edges of the vegetable leaves that emerald green color. Then he took a piece of bacon that he had prepared before.
Because the cured bacon has been fully squeezed and pickled in a high-salt environment before, a large amount of water in the meat is lost, making the entire texture very tight and relatively hard. When Su Qingluan cuts the cured meat, it is completely as if It feels like cutting frozen meat.
Although it will take more effort than cutting fresh meat, one advantage is that everyone who has cut vegetables knows that it is easier to control the shape of ingredients with a slightly harder texture than those that are particularly soft and slippery. .
For example, right now, this kind of densely textured bacon is just right for Su Qingluan, because she wants to cut it into a paper-thin effect.
After slowly cutting the bacon into slices, Su Qingluan looked at the rising sun outside the window: Well, you can see the sunlight coming through from the other end of the meat slices, making the whole slice of meat appear slightly transparent and bright red. .
This kind of meat is like ham. If it were in modern times, Su Qingluan would really want to taste it raw. But again, there are no complete antibiotics and anthelmintic drugs in the current conditions, so it is easy to die if you try to die.
Although the conditions in this era were a bit harsh compared to her previous life, she still cherished the small life she had picked up for nothing, so she did not intend to commit suicide.
Su Qingluan rolled the sliced bacon into paper-thin pieces of cabbage leaves that were split in half lengthwise with a knife, one piece at a time. If the piece of meat was relatively small, roll it into two pieces. Moreover, these cabbage rolls were all cut vertically and stood upright on the plate by Su Qingluan, like bamboo shoots with their short, fat heads pointing upward, just emerging from the ground.
After rolling all the slices of bacon into cabbage leaves, Su Qingluan placed a plate of cabbage and bacon rolls on the basket and steamed them.
At the same time, while preparing the cabbage rolls, the diced carrots and yams in the iron pot were almost soft in texture. Su Qingluan picked up a piece of radish with chopsticks and pressed it slightly, and the carrot was broken into two halves. , transfer into the pot.
Su Qingluan didn't use much effort to know that the radish had been boiled until soft, so the yam, which was easier to ripen, was even less of a problem.
With this in mind, Su Qingluan transferred the diced vegetables and vegetable soup cooked in the iron pot to the earthen pot where porridge was usually cooked, and began to adjust the taste.
After a while, Su Qingluan tasted the soup and saw that the flour that had been stirred into floc was evenly sprinkled into the vegetable soup. Slowly, when the flour encountered hot water, it was cooked into a A "little pimple". And Su Qingluan was cooking pimple soup.
Because gnocchi is made with egg liquid mixed with water, it is more tender and delicious than ordinary gnocchi. Su Qingluan carefully observed the condition of the fluffy noodles in the water, and kept stirring and pushing, lest the dough would slowly clump together.
Soon, the shape of the heated dough gradually became fixed. There was still a lot of vegetable soup in it - Su Qing was afraid of sticking to the bottom of the pot, so he deliberately added some more water.
Now it was time to further boil to reduce the juice, but considering that it was pimple soup, Su Qingluan didn't dare to turn on the heat too much, for fear of burning the bottom of the pot.
While the juice was collecting there, Su Qingluan turned around to see how the cabbage and bacon rolls were doing.
The parts Su Qingluan chose for the marinated bacon are all five to three percent, so they are both fat and thin, and the fat content is sufficient. So when it is slightly heated, the fat inside will precipitate little by little and infiltrate into the cabbage wrapping the meat slices, giving the originally bland cabbage a slightly oily texture.
What's more, Su Qingluan didn't wash the cured bacon in advance this time, so the salt and other seasonings on it are very sufficient. Even if there are no particularly strong spices, the taste is still very sufficient, and Su Qingluan doesn't even need to prepare salt. Seasonings like this - salted bacon can serve as a seasoning.
Because the vegetable rolls were standing upright, the heated oil and vegetable soup would slowly seep into the lower side. Su Qingluan opened the cage and quickly turned the vegetable rolls upside down so that the other side faced down.
And here, seeing the pimple soup being served again, Su Qingluan put the shredded vegetables in and cooked together, and finally added some salt and soy sauce to taste. When the soup was almost gone, Su Qingluan took the entire earthen pot aside and put the iron pot back in place.
First put soybean oil in it, then pat a few garlic cloves, put the garlic in and stir-fry until fragrant, then add minced green onions, wait until the green onion leaves turn slightly brown, and the onion-garlic flavored base oil is ready. At this time, add appropriate water, soy sauce, and salt as the base flavor. Wait until the soup boils, and then slide the previously blanched tofu cubes into the pot.
At this time, take out a little mung bean gravy powder, add water to it, mix well, and put it into the soup, so that the soup slowly becomes crystal clear and thick, coating each piece of tofu.
By the time the tofu comes out of the pan, the cabbage and bacon rolls are almost done.
As soon as Su Qingluan opened the lid of the pot, what came to her face was the umami flavor of salted pork mixed with the sweet taste of cabbage, which was very tempting - the evidence was that Yang outside the kitchen smiled and said: "What are you doing so much this morning?" fragrant?"
Hearing Yang's voice, Su Qingluan turned around and said in surprise: "Auntie, why don't you rest a little longer?"
"Hey, I've been lying in bed all day and I'm falling apart. Let me see what I can do." He said and went to carry the pot of boiled pimple soup.
Originally, this pot was used to cook porridge, but today Yang lowered his head and said, "Oh, it's not porridge today?"
"Well, let's eat pimple soup today to change the taste for everyone." Su Qingluan smiled and took out the tofu. "If you eat porridge every day, two meals in a row, you will always get tired of it."
Of course, this "nuiwai" definitely doesn't refer to Yang and Su Guangfu. It's not like they haven't had time to eat porridge for a whole month.
Yang understood: "You just dote on them both."
Su Qingluan smiled and said nothing, suddenly thought of something, turned around and asked: "How is Xueyan? How were you last night?"
"Well, I got up and looked at it three or four times. The little one was snoring and sleeping so sweetly! Like a little pig!" Yang joked to her little daughter while serving the pimple soup.
Although she still had some dark circles under her eyes due to frequent night wakings, her daughter did not have convulsions and convulsions like before, which still made Yang very happy and relieved.
After putting all the vegetables and rice on the table, Su Qingluan looked at his sleeping brother and sister. He looked around and asked, "Why don't you see Dad? Where has he gone?"
You can't just sleep in, right? Su Qingluan muttered.
