"She's locked herself in the kitchen all morning, what's going on!"

Shui Ying's impatient voice sounded outside the door, Sikong Yao rubbed his sleepy eyes, after several days of running, plus how long did it take to get up at five o'clock yesterday morning, and it was also very late when he returned to Su Mansion after eating the Hong family's wedding banquet. It's not too much to sleep until the sun rises three poles.

Looking at the clock hanging on the wall, the hour hand pointed to ten o'clock, and the minute hand was halfway there. Sikong Yao sighed and said, "Ah...... Shui Ying, what's the matter, early morning ......"

Saying that, it's obviously not too early. At ten o'clock, for Su Congshuang, who got up early, she had been in the kitchen for nearly six hours.

Shui Ying said anxiously: "Xiao Yao, you quickly persuade Congshuang, she has been in the kitchen all morning." Before dawn in the morning, she got up at five o'clock, and she still hasn't come out. ”

Sikong Yaoliu frowned slightly, lifted the quilt and got off the boat, and after changing his clothes, he went out and saw Shui Ying with a bitter face.

"Shui Ying, what's wrong with Congshuang?" Sikong Yao asked.

Shui Ying replied: "She hasn't come out for a long time since she was frosty. ”

Sikong Yao frowned slightly, and immediately followed Shui Ying to the door of the kitchen, knocked on the door, and got no response.

"From the frost? Are you in there? Sikong Yao shouted outside the door.

On the side of the door, there was only some fragrance coming out, but no one responded to Sikong Yao's shout.

Sikong Yao shrugged his shoulders and said, "It seems to be cooking something, right?" ”

Shui Ying said anxiously: "Then it won't come out in the morning, right...... What does it take to cook so long? ”

As a pastry chef, Sikong Yao knows a little about the changes in ingredients. Stick your ear to the door, use your hearing instead of your sight, and survey the movement inside the door.

There was a gurgling sound, like some hot bubble had been opened.

Sikong Yao muttered, "It should be a soup stew or something, right?" ”

With the instinct of a chef, Sikong Yao explained to Shui Ying.

Shui Ying said anxiously: "Then it's not like I won't say anything, no, I'm going to go in and have a look." ”

"Wait a minute." Sikong Yao stretched out his hand to stop Shui Ying and reassured: "If you rush in now, you will disturb Congshuang, and you should pay attention to it when cooking." The development of new dishes also needs to be clean and stable. If you are so reckless, you will waste the whole morning from frost. ”

Shui Ying is in a dilemma, on the one hand, she is worried that something is wrong with her sister, and on the other hand, she can't interfere with the development of Congshuang's cuisine. The heart burns like fire. Stamping his feet in a hurry.

"Oops. So what to do! What if something happens to her inside, she hasn't rested well for the past few days, what if she wears her body down! Shui Ying asked anxiously.

Sikong Yao soothed: "Don't worry. When Congshuang figured it out, she would naturally come out. ”

Sikong Yao, who also has similar experience in specializing in cooking, is no stranger to Su Congshuang's current state. Once upon a time, she herself worked hard in the pastry room to develop a new dessert.

Sikong Yao patted Shui Ying's shoulder and said, "I'll go wash up first, don't be too anxious, Congshuang is a sensible child, there will be nothing wrong, don't worry." ”

Shui Ying nodded, but the worry on her face did not subside.

Sikong Yao washed up, and then looked at the time, it was almost eleven o'clock, and he slept for nearly ten hours in a row, and his stomach was a little empty, and he made a slightly embarrassing empty sound. Sikong Yao shrugged his shoulders and sighed, "If we stay in the kitchen all day, we won't all starve to death." ”

The end of lying in bed is to face the embarrassment of eating. If you don't eat in the morning, your stomach will protest before lunch. This is that if you want to eat breakfast, it will be too late, and if you want to eat lunch, it will be too early, which makes people worry.

I scavenged two vacuum-packed egg yolk pies, which were barely satisfying, but the taste was really hard to compliment.

Sikong Yao shrugged his shoulders and said helplessly: "The things produced on this assembly line still can't be compared with the freshly cooked food." The baking time and the care of the ingredients are too poor, and the flavor is also unpleasant. ”

If it weren't for the fact that his stomach was really tight, Sikong Yao would never eat the food sold in these supermarkets.

When Sikong Yao passed by the kitchen again, it was already noon, the sun was hanging high, and the ground outside was a little hot.

In this kind of weather, no one dares to walk outside, and if you are not careful, you are afraid that you will get heat stroke.

Bai Xia and Yifan were also staying in the house, and when it was time to eat, their stomachs were also empty and a little uncomfortable, but the kitchen was occupied by Su Congshuang, and they were at a loss at this time.

Catching a glimpse of Bai Xia and the others from a distance, as well as the closed door of the stove, Sikong Yao was surprised: "Hasn't she come out of the frost yet?" ”

Bai Xia shrugged his shoulders and said with a wry smile: "It's noon, I'm afraid I'll have to go to the restaurant." ”

Qinglin Village is a small fishing village, although there are nearly 20 households in total, but there is no restaurant in the house, if you want to go out to forage, you have to drive through the rugged mountain road, catch the 20-minute drive to the town outside.

Shui Ying hurriedly shook her head and said, "Don't, no, I'd rather starve to death than cross that road in a car." ”

Bai Xia said with a smile: "Then it seems that I really have to starve to death here, if I don't come out of the frost again." ”

Sikong Yao took a few steps forward, her face was slightly unhappy, and said, "No matter how hard she concentrates on research, she will have to eat herself." Twenty more minutes, if she doesn't come out yet. Let's go in. ”

Sikong Yao's proposal was unanimously acquiesced by everyone. Su Congshuang's research does seem a little messy to a certain extent.

The speed of the minute hand seemed to have become faster in his anxious heart, and twenty minutes were fleeting, and Sikong Yao and the others couldn't wait any longer.

Sikong Yao gritted her teeth and said, "No, this is too dangerous, it will exhaust the body, I'll go in and call her!" ”

Sikong Yao stepped forward quickly, raised his right hand, and was about to knock on the door, but one hand was in the air, and the door was slowly pulled back, and then a fragrance came to his face, making Sikong Yao feel a shock.

The pure fragrance, without a trace of impurities, was rich and shocking, and the aroma that seemed to be substance poured out, which Sikong Yao did not expect, followed by Su Congshuang's smiling face.

"I'm sorry to worry everyone." Su walked out with a smile on her forehead, her forehead was covered with sweat, and her cheeks were a lot haggard, but the joy in her eyes was real.

Shui Ying reprimanded: "Congshuang, what are you doing, have you been in it for a few hours?" ”

Su Congshuang grinned awkwardly and said, "I'm sorry, I'm cooking a pot of soup, I'm too engrossed." ”

Shui Ying's nose sniffed, the fragrance in the air was irresistible at all, and he wondered, "This is?" ”

Bai Xia also gently sniffed the fragrance in the air, and then had an epiphany, and said, "It turned out to be broth, no wonder it took so long." ”

Su Congshuang said with a smile: "Brother Bai is really well-informed, and it is indeed a soup stock." ”

Soup stock is a kind of auxiliary raw material commonly used in cooking, in the past, it usually refers to chicken soup, after a long time of boiling, the soup is left, used to cook other dishes, in the cooking process instead of water, added to the dish or soup, the purpose is to enhance the freshness, so that the taste is more rich and full.

Stock is also one of the most commonly used adjuncts in cooking, and there are many ways to make stock, both meat and vegetarian, mainly including chicken stock, pig stock, beef stock, fish stock, vegetable stock, etc.

When cooking, where water needs to be added, it is replaced with stock, and the dish will be more delicious and fragrant. As the saying goes: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white." ”

Lu cuisine is known for its freshness, crispness and tenderness, freshness is the first, and stock is the source of the umami of Lu cuisine. "Make good use of broth, no soup is not a dish" is the distinctive feature of Shandong cuisine. The boiling of soup stock is very exquisite, rich in materials, delicious and nutritious, and is the seasoning or raw material for cooking dishes, mainly used for cooking dishes such as soup cabbage sum, soup vegetables, shark fin rice, clay pot wings, claypot rice, etc.

The use of broth in Teochew cuisine is rare, but if it is useful, it must be the essence.

Sikong Yao was puzzled: "Congshuang, what are you doing here?" Aren't you going to make thin-shell dishes tomorrow? What do you cook stock for? ”

Su Congshuang explained: "My broth is a clear soup made with thin-shelled rice, old hens, chicken bones, pigeons, pork bones, scallops, rock sugar, white peppercorns, longan meat, ginger, etc. ”

There are also two types of dashi: milk soup and clear soup.

Generally speaking, milk soup is made with old hens, old ducks, pigeons, pork bones, etc. as the main ingredients, and the taste is mellow and rich.

The clear soup is processed on the basis of the milk soup through many "whistle-clearing" processes, and is characterized by the fact that the soup is clear to the bottom and delicious.

What Su Congshuang has made is a clear soup that takes longer, but also tastes clearer and purer.

Sikong Yao was puzzled: "Even if thin-shelled rice is added to the raw materials, the soup is always soup, and the soup cannot be used as a main dish." ”

A meal is probably known for its appetizers, main dishes, and desserts. Soups can only be classified as appetizers, and even if they are delicious, they are far inferior to staple foods in terms of cuisine.

Su Congshuang smiled: "Well, but I'm not making appetizers, real cooking, I'm only going to start now." ”

Su turned from the side of the frost, revealing the chopping board hidden behind him, the ingredients like pure white snowflakes, dazzling so dazzling that people couldn't open their eyes.

Bai Xia's eyes were sharp, and he recognized what it was, he had only seen it yesterday morning.

"That's ...... Kway teow? ”

Yesterday's breakfast, Su Congshuang introduced Chaoshan early, among which this kind of powder food called kuay teow made Bai Xia very concerned. (To be continued......)