I saw Su Qingluan finally taking out the two pieces of chicken breast and duck breast that had been left before. First, he cut them into evenly sized meat cubes, and then turned around and asked Songbo: "Do you have a knife specifically for chopping stuffing? "
The one she is using now is a cow-ear knife. Although it is sharp, the blade is relatively long, which is more suitable for the "cutting" action. If you want to chop meat fillings, this kind of knife requires extra effort because of its light blade.
The back of the knife for chopping meat and bones is relatively thick, and its weight is also relatively heavy. You can use its own weight to make the action of "chopping stuffing" easier.
Naturally, there is no shortage of money in Mu Xingzhi's home, and there is no shortage of all kinds of handy kitchen utensils. Although he lived a simple life on the outside, Su Qingluan looked on coldly and realized that Mu Xingzhi's living standard was quite different.
So in this small mountain village where fine iron knives are rarely available, when Su Qingluan wanted a knife for chopping meat fillings, Songbo not only brought it, but he also had two.
In a sense, with these two knives alone, Mu Xingzhi can be regarded as "having a huge amount of money".
"Ms. Su, here are these two thick-backed knives that are barely in hand. Which one do you think is in hand?"
Su Qingluan was not polite at all. He took away both knives, opened his bow from left to right, and used the front half of the blade to press into the neatly cut meat, while the back half of the blade hung high like a raised tail. Mid-air.
Seen from a distance, the two knives look like two tiptoe shoes, tapping their feet with their toes.
Not only the appearance is similar, but the sound is also similar. It makes a "dong dong dong" sound, like continuous and hurried footsteps.
Su Qingluan's movements were very fast, and because he only used half of the blade, he didn't use much effort. After a while, the diced chicken became minced meat.
In this way, minced duck meat was made in the same way. Su Qingluan also turned around and looked at Songbo, who was peeling crab meat and peeling some doorways. He was a little excited: "Don't you want to ask what the soup is? I am now Just started cleaning the soup, do you want to take a look first?"
Songbo was really curious, so he came over to see what "sweeping soup" was.
I saw Su Qingluan fish out the cooked soup stock including spice packets, chicken, duck meat, salted pork and other ingredients with a fishnet, leaving only the turbid light yellow soup inside.
Then, after working hard for a long time, Su Qingluan poured the minced meat into the broth bit by bit. After a while, the foamy clumps of minced meat dispersed on the surface of the rolling broth. Su Qingluan used a long-handled wooden spoon to carefully skim away the minced meat clumps, and the broth gradually became clear and transparent.
The next step is to add salt to adjust the taste, and adjust the heat to just enough to prevent the pot of soup from boiling - after all, if it does, the clear soup will become turbid again soon.
Song Bo watched in amazement: "So this is called 'sweeping soup'...then do these used chicken mince and duck mince have other uses?"
Su Qingluan shook his head: "Their function is to absorb the small things in the soup that make the soup turbid. After completing this task, they can be thrown away."
“What about all this chicken and duck that’s been cooked all night?”
"...Perhaps we can smoke it with tea leaves and sugar later?" Su Qingluan said uncertainly - after all, after cooking for a whole night and half a day during the day, the chicken and duck meat was already soft and shapeless, without any belongings. The chewy texture of the "meat" melts like tofu in one sip. Su Qingluan himself doesn't like this texture because he thinks it's too fine.
But it’s not ruled out that some people with bad teeth may like it?
Although he was making jokes, the movements of Su Qingluan's hands did not slow down at all - after all, if he slowed down for a moment, the originally clear soup would boil away again.
Su Qingluan first took a small portion of the clear soup stock, put a few cut cabbage hearts that he had just taken out while waiting for the pot to boil, put these cabbage hearts into another small casserole, and then drained the taken out stock. Over the tops of these cabbage hearts.
Of course, these cabbage hearts cannot be cooked over high heat, but can only be simmered slowly over low heat, otherwise the leaves that were originally on the edge will easily "fall apart."
At this time, Song Bo finally finished peeling off the last crab. He seemed to have completed some unparalleled problem and breathed a sigh of relief: "Oh my god, this feels more tiring than embroidery."
Hearing this, Su Qingluan looked at the old man's weathered face and strong figure, and couldn't help laughing: "Songbo said this, have you ever embroidered flowers?"
When Song Bo heard this, his eyes widened and he turned around: "How come you haven't embroidered it before? I was...ahem!"
Probably because he suddenly realized that the content related to "embroidery" itself was not easy to talk about, Songbo suddenly stopped and kept silent.
Su Qingluan felt that she should be more considerate at this time, for example, lead the topic elsewhere. So he asked, "Songbo, I see the fish in that basin is very fresh. Is it silver carp?"
Songbo obviously didn't want to continue the topic of "embroidery", so he nodded immediately: "This silver carp is very fresh, and the meat is very tender, but it is rare."
Su Qingluan sighed: "Although Huaxi Village is close to the river, this is the first time I have seen such a big silver carp."
Song Bo smiled and said, "That's Madam Su, you don't know. The river in Huaxi Village is in the upper reaches and has very thin branches. When the water flow in the lower reaches is abundant, the aquatic products will naturally be more abundant."
Su Qingluan suddenly realized: It turned out that these crab roe and silver carp were obtained in a "proper way".
It's no wonder - in this era where transportation is inconvenient and even sending a letter takes at least a month, fresh aquatic products naturally depend on the terrain. Don't you see, the emperor of the Forbidden City, if he wants to eat any kind of sea fish, he would also like to eat salted fish.
The most time-consuming task of peeling crab meat was mostly completed by Songbo. Su Qingluan felt that there was no particularly tricky or trivial process, so he asked Songbo to take a rest.
Of course, there was a reason why she invited people out - it was already noon from morning to now, and Su Qingluan had eaten nothing except the morning snack to pad her stomach.
Of course, both Mu Xingzhi and Song Bo came to ask her if she wanted to use anything, but Su Qingluan politely declined.
It's not that Su Qingluan is arrogant - in fact, there are a lot of ready-made meals in the kitchen, so there is no need to bother others to prepare them separately!
After all, where is the cook who doesn’t steal food?
...Although it’s just using the leftover scraps to make a snack for myself.
For example, Su Qingluan tore the chicken and duck meat that was used to make the soup into thin strips, smoked them in an iron pot with tea leaves and sugar for a while, then used cold water to make a small dough, and put it in the iron pot. Fry until golden and crispy on both sides.
Then take two leaves from the outside of the cabbage heart that you peeled off before, cut them into thin strips, fry them in an iron pan, add a little seasoning, and wrap them with the bacon before eating.
After eating and drinking, Su Qingluan rubbed her belly with satisfaction and looked at the crab meat next to her: Well, the next dish is...
