Su Qingluan followed Su Guangfu to the leeward side of the screen. He originally felt that the warmth all over his body was taken away by the northwest wind. After there was no cold wind, there was another charcoal stove next to him, and the warmth suddenly came to his face. .
Because he often set up the stove outside to cook hot pot, Su Guangfu also specially made three benches. These three benches are wider than the ordinary road. They are not used to sit on people, but to place various ingredients.
Three benches form an equilateral triangle, surrounding the stove in the middle. This not only ensures that a variety of shabu-shabu dishes and dipping sauces can be placed in an orderly manner, but also ensures that everyone will not be too close to the stove and be blown away by the flames or the stove. The high-temperature heat emitted can cause burns, killing two birds with one stone.
Outside the bench was a small stool for a family of five, and everyone sat on the stool to eat.
Because we were having hot pot today, the Su family had already discovered that it was not very convenient to use ordinary chopsticks to pick up the ingredients in the pot - especially when the pot was always boiling.
Because of this, Su Qingluan specially prepared special long chopsticks, which were put to use for the first time today.
The two children were still very surprised to use such long chopsticks for the first time. Su Xuanhe couldn't help but joked: "Sister, you bought us such long chopsticks, are you letting them practice walking on stilts?"
Su Xueyan gestured with her little lotus-jointed arms and said in surprise: "Sister! These chopsticks are as long as my arms!"
Mrs. Yang was not surprised by this kind of chopsticks: "You two children don't often hang around the kitchen, so naturally you don't see many chopsticks like this. There are many fried dough stick stalls with this kind of chopsticks." Mrs. Yang herself Of course, this kind of food was not used, because the Su family couldn't afford deep-fried food.
The rice soup was tossed into the hot pot, and the boiling state calmed down again. Su Qingluan grabbed a handful of wolfberry seeds and sprinkled them on top as a garnish, so that the hot pot soup would not be white and monotonous.
The rice soup that has been cooked to a boil is less likely to burn the bottom of the pot than the half-cooked state, but it should not be cooked over high heat. Fortunately, this stove is designed to boil Chinese medicine. The heating area is relatively small, and the firepower is not comparable to the large stove in the kitchen. Therefore, even if it is inconvenient to control the amount of charcoal fire below, the firepower will not be too strong.
Because it has just been boiled, as long as it is placed on the fire, the rice soup in the pot will slowly boil again soon. Su Qingluan turned around and looked at Mrs. Yang: "Mom, let me put some of the meat in first." Then he slid in some fish fillets, shrimps and mutton.
Although the shrimps are river shrimps, they are not small in size. Even if they cannot be compared with sea shrimps, they are about the size of an adult's little finger when curled up.
The river shrimp tastes fresh and sweet, especially now that the water temperature has dropped, the meat will be firmer and more chewy. Although there are not a lot of shrimp roe to make the rice soup taste more delicious, the meat is delicious, and the shrimps full of shrimp roe in spring have their own deliciousness.
These fish, shrimp and mutton have been marinated in advance, removing the unpleasant fishy smell, leaving only a fresh and fragrant taste. Moreover, the cooking of these ingredients in rice soup will also make the rice soup richer in taste.
Soon, sporadic bubbles appeared on the surface of the soup pot again, and Su Qingluan knew that he was almost ready.
She looked around, but found that everyone's bowls were empty, and she couldn't help but asked curiously: "Don't you all make dipping dishes?"
Upon hearing this, everyone looked at her with very confused expressions.
Yang looked at the marinated meat: "But a lot of condiments have been put in before?"
The two younger ones asked: “What, can’t this be drunk directly from the cup?”
Su Guangfu didn't ask anything, but he looked very confused.
Su Qingluan couldn't laugh or cry: "Although it has been pickled in advance, these seasonings are used to remove the fishy smell, but there is no salty taste?"
Yang was a little surprised: "I thought you would put some salt in the rice soup."
Su Qingluan shook his head: "That will make the meat cooked in the rice soup hard."
Su Qingluan looked at everyone looking over and looking like they wanted to "copy homework", and quickly smiled and said: "Except soy sauce is a must, other items such as salt, sugar, sesame oil, bean paste, minced green onion, minced ginger, minced garlic There are other spices and so on, you can add them according to your own taste.”
Of course, such a complicated and unclear deployment process was discussed with Yang and Su Guangfu. As for the two little guys, Su Qingluan placed a small plate of soy sauce with sesame oil in front of them. Each of them only put a little ginger foam and minced green onion, without any spices.
"That's it for you two." Su Qingluan pushed the two plates to the two little guys respectively.
Su Xuanhe saw that his father, mother and sister's plates were filled with different kinds of spices, and he couldn't help but feel a little envious: "I want it too..."
"No, you don't want to." Su Qingluan's tone was very cold.
Compared with Su Xueyan, a little girl who doesn't like spicy food at all, Su Xuanhe is the kind who "loves food and loves to play" - obviously the same level as Su Xueyan's acceptance of spicy food, but he can't stand it every time. Would love to try it.
Of course, the consequences of such "attempts" are often very tragic, including but not limited to lips being swollen from the heat; stomach pain and diarrhea that cannot be tolerated; throat being swollen to the point of being unable to speak...
In short, it was frustrating every time, but in the end, this guy became more and more courageous, defeating again and again. In short, the main character was a person who did not believe in evil and always challenged the impossible.
At the beginning, Yang and Su Guangfu planned to let their son "try" a little bit, but after overturning again and again, the two began to acquiesce to Su Qingluan's "ruthless suppression" mode - usually eat some green onion, ginger and garlic. That's fine. Other spices, as long as they are spicy, are not allowed to be touched.
Of course, onions, ginger, and garlic are only “a small amount” and Su Xuanhe must not be allowed to add them at will! Otherwise, it will definitely be a one-stop experiential process for sore throat, stomachache, diarrhea, and chrysanthemum pain!
Su Xuanhe looked at the spices such as dogwood powder, pepper powder, and took a peek at it unwillingly, and then took another peek, but he still dared not say anything under Su Qingluan's glare - after all, his "brilliant record" It’s really a bit hard to take.
Su Qingluan said before that after the rice soup is boiled, you can eat the ingredients inside, so Su Xueyan took advantage of the gap between her elder sister and her elder brother to glare at her elder brother, and took the lead in adding a piece of lamb chops to her dipping dish.
The rice soup is glowing with white luster, and the whole lamb chop is wrapped with a light outer membrane. It looks particularly juicy and juicy. Under the dim light of the lantern hanging on the screen, it exudes an alluring flavor. aroma.
Su Xueyan rolled the lamb chops in a dipping dish with sesame oil and soy sauce, dipped them in some ginger foam and chopped green onions, and put them into her mouth.
Immediately, she was so burned that she exhaled a breath of white hot breath. But even so, she couldn't bear to spit out the lamb chops in her mouth. Instead, she exhaled the heat while chewing, and called everyone: "Eat quickly! This meat is so tender, it seems to melt in your mouth." It’s here!”
