Su Qingluan took advantage of Songbo to go out to buy tofu and salted duck eggs, and took stock of the ingredients in the kitchen - it had to be said that the types and quantities she could see so far were more than she expected.
She even felt a little regretful: why she could only cook one meal, and why there were only three diners including herself and even Song Bo.
With three people, it would be impossible to cook too many dishes.
What's more, Su Qingluan has always accepted the concept that in order to improve the quality of the dishes, it is okay to consume appropriate ingredients - such as the chicken down and duck meat required for the soup; but if you know that there are only a few people in the dining room, you still make a lot of food. Dishes lead to a lot of waste, which is unforgivable and will be beaten on the head by the master.
Therefore, Su Qingluan's principle is that the finished dishes that have been served on the table must be able to basically "disc".
Although Su Qingluan knew that Song Bo could not dine at the same table as Mu Xingzhi, he still planned to set aside a separate portion of all the dishes. However, even for a meal for three, there are limits to the amount and type of ingredients that can be consumed.
What's more, Su Qingluan only has herself in charge, and without any helpers, there is a limit to the dishes she can complete in one day.
Calculating it over and over, no matter from a subjective or objective perspective, most of the ingredients placed here are destined to be unused, which makes her feel very regretful - just like a painter who has not touched a paintbrush for a long time, what color Everyone wants to make two strokes; musicians who haven’t listened to records for a long time want to play out and listen to the same piece of each record.
However, no matter how much he wanted to show off his skills emotionally, Su Qingluan knew that this was not his own thing after all - not to mention that his own things could be wasted casually - so he could only "reluctantly part with it" selectively.
In fact, Su Qingluan was an authentic northerner in her last life, so her taste is heavy. But this time, Su Qingluan asked Song Bo about Mu Xingzhi's taste preference in advance, and it was said that it was relatively light.
In addition, Su Qingluan felt that although Mu Xingzhi was not really bad at walking, he still had to perform in a wheelchair every day. Most of the time, he might not be active enough, so this time he originally planned to use oil. Fried dishes are all eliminated from Su Qingluan's menu, and lighter cooking methods such as steaming and shabu-shabu are the main ones.
Although Su Qingluan once wanted to make crispy large intestine or something...
But she resisted her "claws of sin" in the end. After all, not everyone can accept this kind of heavy-flavored ingredient... although the crispy sausage is really delicious.
Fried dishes were deleted, dishes with heavy oil were deleted, stir-fried dishes, heavy-flavored dishes... After deleting and deleting, Su Qingluan finally concluded: Mu Xingzhi is really picky about food! Still less hungry!
After making such a complaint, Su Qingluan honestly reached for the flour bag—today’s staple food, Su Qingluan planned to make crab powder and dragon whisker noodles.
Su Qingluan first poured out the soup from the steamed crab roes into a bowl and set it aside to cool down. Add salt and steamed crab roe water to the flour, and stir it into a flocculent shape with chopsticks. The dough was now filled with crab roe. The light umami flavor of the meat.
The temperature is relatively low now, and the dough is hard to knead, and the surface has been bumpy for a long time. Su Qingluan turned around, found a piece of gauze, wet it, covered it with the dough, and turned around to wash the pumpkin.
At this time, Songbo came back with tofu and salted duck eggs.
"Mrs. Su, do you think these salted duck eggs are enough?" Hearing Song Bo ask her, Su Qingluan turned around and looked over, and then——
"Songbo, did you make the salted duck eggs round?" Looking at the number of salted duck eggs, there must be at least twenty, right? !
Songbo paused and said, "Isn't that a bit much?"
Su Qingluan nodded stiffly, and then persuaded: "It doesn't matter, this thing is not afraid of going bad for a while, and it is very delicious if you eat porridge or other dry food."
"Is it delicious?" Song Bo was curious.
Su Qingluan looked shocked: "Have you never eaten it?" What kind of isolated diet is this! Or are salted duck eggs too "common people" to be eaten in the eyes of nobles like you? !
Perhaps the expression on the face of the girl across from him was too obvious, so Song Bo had to explain: "My boss's taste is really light, and 'Mr. Mu' is a 'sickly' person, so..."
Su Qingluan nodded and understood instantly: Although food such as "salted duck eggs" can be regarded as "congee and side dishes" in the eyes of modern people, in this era, even "boiled eggs" can be regarded as "luxury nourishment". For small mountain villages that are "pink", salted duck eggs are rich in flavor, need to be pickled with salt, and even have grease leaking out, which is definitely not considered "light".
"Then you bought so many at once..." Wouldn't it ruin Mu Xingzhi's character?
"Don't worry, after all, there is still a person with sound limbs like me." Song Bo said with a smile.
Although there was a slight interlude, there was still a shop selling salted duck eggs, which made Su Qingluan very happy.
She weighed the amount of salted duck egg yolk she needed, and then began to peel the yolk.
After peeling the egg yolk, the dough there had also relaxed. The dough that was originally as bumpy as the surface of the moon was much smoother and softer. Su Qingluan kneaded it for a while, and the dough became almost as big as a grapefruit. Dough.
Because some of the soup from the steamed crab roe has been added, if you smell it carefully, you can see that the dough has a faint smell of river fresh food.
Su Qingluan pressed a hole in the dough and found that it still had a tendency to spring back, so he placed the dough under the wet gauze and continued to relax.
At this time, the first pot of ten crab roes had been steamed - yes, Su Qingluan weighed these crabs casually a few times. Each one weighed almost half a catty, and each one was comparable in size to For an adult’s fist, it’s difficult to steam them all in one pot.
So Su Qingluan thought about it and simply divided the pot into two.
The crab roe is fresh and firm, and even the juice is fresh and sweet, which makes people appetite. But if you want to eat crab roe in any way, you really have to resist the temptation of this delicious food.
Although there were no eight pieces of crabs at hand, at least there were substitutes such as scissors, thin spoons and rolling pins. Su Qing put the second pot of crab roes in the pot to steam, and here she neatly cut the crab legs and began to peel the crab meat carefully and quickly. .
The method of peeling the crab leg meat requires a lot of skills. If you break it lengthwise one by one, it will be extremely slow and it will be difficult to peel off the crab leg meat cleanly.
However, use scissors to cut off the joints of the crab legs, then use a rolling pin to squeeze one end of the crab legs and roll the crab meat toward the opening at the other end. Under the squeeze of the rolling pin, the entire crab meat will be squeezed out. The crab legs are out of shell.
For crab meat, you need to use a slender spoon to clean each piece of crab meat to prevent missing.
Su Qingluan didn't find a spoon that was slender enough to fit into the crab's exoskeleton body at first. Then she had an idea and looked at the bottles and jars where the seasonings were stored - they were used for measuring. The little spoon for seasoning is just perfect for scooping out the crab meat!
