Su Qingluan asked her sister to go to a nearby store to exchange a handful of spices or a small bundle of firewood for Guanyin soil, which was more than Su Qingluan expected.
"Sister," Su Xueyan took back the small bag containing packages of spices intact, "Everyone said that Guanyin soil is not a valuable thing and is not worth exchanging for such precious spices. You can give it as a gift. Some of us also said that we shouldn’t eat too much of this food, otherwise our stomachs will bloate and we will die.”
When Su Xueyan said this, she was remembering and learning the words at the same time. She spoke stumblingly, which showed that she did not understand the meaning. Sure enough, after "the message was delivered", the little girl looked at Su Qingluan in confusion: "Sister, since eating it will kill people, why do you still eat it?"
Su Qingluan touched the top of her sister's hair: "Because when you are particularly hungry, you can eat anything as long as it is not poisonous."
"Sister, I want the Guanyin soil to eat because I'm hungry?" Su Xueyan frowned, "Sister, don't eat this soil, eat candy. The caramel I just got is so delicious!" Said, little sister The girl put a piece of candy wrapped in glutinous rice paper into the palm of Su Qingluan's hand.
Su Qingluan laughed: My sister looks cute and has a lively and lovable personality. Every time she goes out, no matter what reason she visits, she will get some candies or snacks. After all, such a cute little girl is rare for everyone.
Su Qingluan smiled and shook her head: "We don't eat this soil, we use it to do other things."
Su Qingluan had eaten "Beggar's Chicken" before, which is to put non-toxic soil containing minerals on the outside of the marinated chicken and burn it on the outside. The layer of soil on the outside is equivalent to putting the chicken in a Inside the miniature "tight-fitting oven", the chicken inside will be slowly cooked.
Su Qingluan plans to make two flavors of grilled fish today, one is a non-spicy salt and pepper flavor, which is mainly for the two little guys. However, considering that the two children are relatively young and are not very skilled at picking fish bones, Su Qingluan plans to bake these salt-and-pepper grilled fish over open fire charcoal, trying to make the grilled fish crispy and crumbless, so that his brother and sister can It can be eaten without picking.
And the other few Su Qingluan plans to make a strong pepper and numbing flavor. Although there is no chili pepper, the evodia is enough to provide a spicy taste. Coupled with the addition of Sichuan peppercorns, the fish tastes absolutely spicy and delicious. However, this "heavy taste" only allows parents to have a taste. If the other two little guys eat it, they will probably cry.
Su Qingluan plans to add cabbage to the fish soup, which can ensure the vegetable intake of the whole family. However, since the grilled fish is also delicious, Su Qingluan plans to stuff the fish belly with some vegetables such as radish, coriander and mushrooms that can be "potted" or can be stored in the vegetable cellar for a long time.
Of course, this situation requires an ingredient that can be "self-sufficient" at any time, and that is bean sprouts.
Su Qingluan added water to Guanyin soil to make a paste. Because Guanyin soil is rich in minerals and has a salty taste, Su Qingluan did not add additional salt. However, the onion and ginger water that can remove the smell is added to the added water.
When the "Guanyin Soil" wrapped the entire fish tightly, Su Qingluan put these "Heavy Pepper Fish" aside and waited for the water to slowly evaporate and let the mud dry.
Soon, the stove outside was ready. Su Qingluan first threaded the non-spicy salt-and-pepper grilled fish with bamboo skewers, placed it on the stove outside, brushed it with oil, and slowly turned it.
The other three "mud fish" had become somewhat hard and no longer loose due to being left for a period of time, so she threw them directly to Su Guangfu.
Although Su Guangfu had never seen grilled fish wrapped in Guanyin soil, he had actually eaten beggar's chicken and knew how to make it, so he knew how to throw the whole fish on the iron "barbecue net" without saying anything else.
This "BBQ net" was specially customized by Su Qingluan at the blacksmith shop in the market. There are even grills modeled after modern barbecues. But since there is no way to make an iron skewer, you still have to be very careful as the sudden flames may burn the bamboo skewer directly.
But even so, Su Qingluan was already very satisfied. Although it is very troublesome to take care of the "delicate" bamboo sticks frequently, it is worth everything for the delicious taste.
"Sister, why didn't you stuff vegetables into the belly of the grilled fish this time?" Su Xueyan smelled the faint smell of burning in the air, couldn't help but swallowed, and stared at the increasingly browned and wrinkled fish. Grilled fish.
The fish had been transformed into cutlets, and the edges had been rolled over due to the heat, revealing the tender white fish meat inside. Then, the tender white fish meat slowly turned into light yellow and then into burnt brown due to the layers of oil applied by Su Qingluan and the high temperature grilling.
Su Qingluan turned over the fish in her hand again: "Because this time, sister wants to make the grilled fish crispy, preferably so crispy that it falls apart, so vegetables can't be put in it." She didn't even give it. Sealing the belly of the fish allows the fish to "open wide" and embrace the heat of the charcoal with its broad mind.
Grilled Fish: Okay, I’ll blame you!
In this way, because the inside and outside are heated at the same time, the originally tender fish meat immediately shrinks due to the heat, and the texture becomes firmer. Su Qingluan kept grilling for a while and then brushed it with a layer of oil. One reason is to prevent the fish skin from being scorched due to overheating. Another important reason is that the oil can make the grilled fish "crispy". And not "hard".
After flipping it back and forth dozens of times, Su Qingluan asked his younger brother to go to the kitchen to get a pair of chopsticks, and poked the smallest and thinnest piece of grilled fish in his hand.
With a crisp "click" sound, a small piece of the fish belly near the edge fell off, revealing the white fish meat inside again. The fallen fish meat fell right into the wide open belly of the fish.
Su Qingluan picked up the fallen fish meat, chewed it twice, and then nodded: "The heat is almost done." The skin of the fish meat was charred and fragrant, and the inside of the fish meat lost moisture due to long-term heating and became firm.
Su Qingluan felt a little regretful: If the grilled fish had not been "destroyed" by the cold weather and had been grilled in a fresh state, the fish would have been more elastic and chewy. It's not like now. Although she has tried her best to cover up the taste with various seasonings, compared to the most tender fish, the texture of this grilled fish is still a bit divergent.
Of course, this is based on Su Qingluan's picky taste buds. In fact, my brother and sister are already salivating over these four pieces of "salt and pepper" grilled fish.
Su Qingluan handed one grilled fish to each of her father, mother and younger brother and sister. The two little guys didn't even wait for the grilled fish to cool down before they eagerly started sharing the food.
The fish meat was crispy and made a "clicking" sound in the mouth. The two of them kept nodding and saying it was delicious.
Over there, Su Guangfu and Yang did not eat the grilled fish, but handed the one in their hands to Su Xuanhe and Su Xueyan.
"Mom and dad, why don't you eat?" Su Qingluan was puzzled.
"Look at the delicious food of those two little ones, give it to them." Yang shook her head, "Isn't there that 'Beggar Fish' later?"
Su Qingluan couldn't help but laugh when she heard A Niang's unique naming method.
