Su Qingluan looked at her parents and said, "It's okay to be smaller, it won't affect our eating." She was a little bit dumbfounded: Although to a certain extent, this is not wrong, but if you still want to use such small shrimps to make shrimp noodles, it will be difficult to make shrimp noodles. Not too possible.
Because the original shrimp noodles mainly consist of shrimp roe, shrimp brains and shrimp meat. Such shrimps are too small, and after removing the shells, there will be almost no shrimp left, so they are not suitable for making shrimp noodles.
After Su Qingluan explained, Yang and Su Guangfu both looked disappointed.
"Then... what should we do?" Mrs. Yang looked at the basin of river shrimps with great pity, "Your father also thought that in case there was not enough food, he caught some more."
Although Su Guangfu didn't say much, his downcast face and silent expression clearly didn't look like he was happy.
Su Qingluan felt a little distressed by the reaction of her father and mother. She couldn't help but comforted: "Although I can't make shrimp noodles, there are other ways to make river shrimps into different delicacies. It must be It won’t be wasted! Dad and Mom, don’t worry!”
As he said that, he took out a piece of malt candy from his sleeve - his younger siblings have been getting into tempers recently when they drank medicinal soup, and Su Qingluan would always put a few pieces of malt candy on him - and handed it to Su Guangfu: "Dad, don't take it. Annoyed, these shrimps are really alive and fresh, they will definitely taste good!"
Her behavior of coaxing the child made the originally anxious and annoyed Yang laugh. She quickly tugged on Su Guangfu's sleeves: "Old man, you must not continue to lose your temper. Look at the big picture." I’ve even brought out the candy to coax the kids..."
Su Guangfu also didn't expect that he would be "coaxed" by his daughter. His dark face turned red, but due to the cover of his skin color, it turned into a purple eggplant color. He said calmly: "I... didn't, didn't lose my temper... "
Su Qingluan knew that his father was an honest man, and he would probably want to find a crack in the ground to crawl into if his daughter teased him.
But she was just angry that Su Guangfu had to go to the river to catch shrimps at a time when the temperature was unstable and it was easier to catch a cold, and he went there for more than two hours, four or five hours.
But later she found out that her father went there because she was really hungry for river shrimps. She couldn't get angry anymore, and she was only moved and a little worried.
However, seeing that her father was in good condition, and Ms. Yang also said that she would give him another ginger soup, Su Qingluan could only put her mind at ease for the time being and let her parents wash all the shrimps, fish them out and put them in another smaller one. In the basin, she was trying to see how to cook the shrimps, which seemed to weigh three or four kilograms.
Before Su Qingluan came back, Yang had been busy in the kitchen for a while. Now the pancakes and yam porridge for the evening had been prepared, as well as a large plate of fried wild vegetables. Only this big pot of lively river shrimps was left. I didn't know what to do with it. I happened to meet Su Qingluan coming back from outside.
The simplest is of course stir-fried river prawns. The shallots are readily available at home. Just add a little salt. The special spiciness of the shallots and the freshness and sweetness of the prawns themselves will make this dish very delicious.
However, Su Qingluan estimated that even if she made this dish, she would only use about a pound of river shrimp. After all, if she had not predicted wrongly, only three people would eat this dish in the end - herself, Yang And Su Guangfu.
As for the other two little ones, it wasn't that Su Qingluan didn't have the confidence to attract them with this dish. In fact, for children, no matter how delicious the stir-fried river shrimp tasted, it was a bit painful to eat.
The reason is simple. It is autumn now, and the river shrimps have already finished molting, forming a harder layer of armor. They are not the soft-shelled shrimps like in spring. Therefore, the shrimp whiskers on the heads of stir-fried river prawns are like fine needles to the young lips and teeth of children. If they are not careful, they will puncture the inner wall of the mouth.
No matter how fresh and sweet the stir-fried river shrimp tastes, a child might not be able to bear the pain of eating it just for this bite - after all, the Su family is no longer the kind of people who use grass roots and tree bark to satisfy their hunger. A house of hunger and cold.
However, she really missed the taste of stir-fried river shrimp, so she took a small portion of the shrimp and planned to stir-fry it.
As for the remaining shrimps, Su Qingluan thought about it and took out about 20 to 30% of them, planning to use them for other purposes later, while the rest planned to make a meal suitable for his younger siblings.
She dug out the flour and went to the chicken shed at the back to find three eggs. She put a large bowl of flour in the basin, beat in the three eggs and added some water. After a while, the flour turned into a thick paste.
Su Qingluan then added salt, black pepper, Sichuan pepper powder, cumin powder and other spices ground into powder, but not too much - the spices were originally used to remove the fishy smell and increase the freshness, if too much was added , will cover up the original sweet taste of river shrimp, which will put the cart before the horse.
Stir the seasoned batter evenly, and Su Qingluan begins to add the river shrimp in batches.
Although the shrimps are alive and jumping around, the stickiness of the batter is too much for the shrimps, just like a quagmire. As long as they are dipped in batter, the shrimps will soon calm down.
Su Qingluan let the mixture of river shrimp and batter rest for about a quarter of an hour, allowing the shrimp to fully absorb the flavor of the spices dispersed in the batter. At the same time, she took out her iron pot and placed it on the stove where the pancakes had been placed.
The original heat was kept very low by Yang, so Su Qingluan poured more than half of the soybean oil into the pot that had been soaked in orange peels and lemon peels for a long time, and was stained with a light fruity aroma, and opened the furnace vent below. When it got a little bigger, I added another piece of firewood to make the fire burn brighter.
When the oil temperature rose to almost the same level, Su Qingluan dipped a little batter into it and dropped it into the oil pan.
In an instant, fine foam began to billow around the little bit of batter, making a "chi-la-la" sound. In just one breath, the batter expanded and floated on the surface of the oil pan, slowly floating to the bottom of the oil pan. edge.
When Su Qingluan saw this, he knew that the oil temperature was good. So he began to slowly slide the river shrimps wrapped in batter into the oil pan one by one. When the "shrimp balls" put into the oil pan slowly take shape, use the back of the fence to slowly push the "shrimp balls" apart to prevent them from sticking to each other.
The amount of shrimp mixed into the batter is at least two kilograms, and with the batter, the amount is quite considerable. What's more, the fried batter will expand and the volume will naturally increase a lot. One pot cannot be fried completely.
Su Qingluan did not expect to fry all the shrimp cakes at once, not to mention that this time she only controlled the oil temperature to a relatively low level for frying, and the texture of the fried shrimp cakes was also soft and tough. Such shrimp whiskers are still stuck in the mouth and have not achieved the effect I am pursuing.
So as long as the surface of the shrimp cakes turns slightly yellow and is no longer loose, Su Qingluan fishes out the shrimp cakes and puts them into another large bowl.
