Su Qingluan's kind of thing is very common in modern kitchens.

As long as you are a little interested in Japanese and Korean food, you will know at a glance that it is a one-foot square bamboo curtain connected with cotton thread with bamboo strips.

However, it is clear that there is no such tool in this era - at least everyone present is confused about the use of this "bamboo curtain".

Meeting everyone's gaze, Su Qingluan knew that the usefulness of this kind of gadget could not be explained in a sentence or two, so he only said: "Later, this thing will have its own wonderful use, everyone will look at it." ”

Since she said so, everyone stopped asking.

Su Qingluan first touched the chicken that was drying on the cage drawer to drain the water.

Seeing that the soup was no longer dripping downward, the chicken was torn into small pieces and placed in the cage drawer.

The chicken soup was poured into another vacant basin, and Su Qingluan said: "This new product doesn't use so much chicken soup, but Hongfulou uses chicken soup as a soup base when it needs stock." ”

Su Qingluan washed the soup pot clean, and then brought the iron pot that had just made egg skins, and put sugar and crushed tea leaves in it.

Then put a cage drawer with muscle blocks on the inner shelf of the iron pot, and turned his head and asked: "Is there a clean sweat towel - no silk, the best material is thick and absorbent." ”

Shopkeeper Liang asked Xiao Er from the running hall to bring two unused snow-white sweat towels from the front desk.

Su Qingluan took it in his hand and touched it: Well, it's cotton, it's very absorbent.

She nodded with satisfaction, scooped a scoop of water in the water tank in the back kitchen, soaked and wrung out two sweat towels, filled the gap between the edge of the iron pot and the cage drawer, and fastened the lid of the cage drawer.

Preparing to put all the things that should be put away, Su Qingluan first asked the fire-burning guy to withdraw some firewood from the hearth to make the fire less vigorous, and then placed the iron pot and cage drawer on the stove.

One of the onlookers who had been watching asked, "Isn't there a need to add water to the iron pot?" ”

Su Qingluan shook his head: "You don't need to add any water." ”

"Hmph, nonsense, doesn't this burn the bottom of the pot? A pot costs dozens of taels of silver, how can you accompany it if it burns out? ”

Su Qingluan didn't look back at who asked, but smiled: "If the iron pot burns out, I can only advance the monthly money distributed to me by the shopkeeper Liang!" ”

Liang Youdao could hear the joking meaning of Su Qingluan's words, and also half-jokingly: "Don't worry, Su Xiaoniang's monthly money is enough to buy an iron pot!" ”

It didn't take long for the bottom of the pot, which had only been filled with white sugar and crushed tea leaves, to start making a slight "crackling" sound.

After a few moments, there was a faint white smoke, and wisps of it peeked through the sweat towel that stuffed the walls of the pot.

"Let's go, let's go!"

"It's okay!" Su Qingluan raised his voice to stop the panicked shouts of the people who were going to carry water to fight the fire, "You guys look at it!" ”

Seeing that Su Qingluan was so calm and relaxed, the crowd that was originally a little riotous gradually settled down. But to be on the safe side, they all unconsciously started to move away from the stove.

Although the shopkeeper Liang and the chef Xu Yuanwei were not as panicked as the assistant chefs below, they also looked a little shaken.

However, when they saw Su Qingluan's indifferent face, they knew that these "white smokes" were exactly what the other party was not surprised by.

At this time, Xu Yuanwei, who was closest to the stove, raised his nose and asked, "Su Niangzi, this seems to smell of burnt, and what is a little different?" ”

Su Qingluan exclaimed: "The master is worthy of being a master, and he is one step ahead of others to realize the main point. ”

While the other helpers were panicking about the "water", the leading chef was indeed more aware of the cuisine and could distinguish the subtle taste.

After about a cup of tea, Su Qingluan stepped forward to take the iron pot away from the stove, and let the iron pot sit aside, waiting for the choking smell of smoke to dissipate.

In this gap, Su Qingluan went to look at the rice that had been steamed—the guys were steaming japonica rice.

Su Qingluan took out a bowl, placed it in a ventilated place to dissipate the heat, and used rice vinegar, sugar, and salt to make the sauce, sprinkled it on top of the japonica rice that dissipated the heat, and stirred evenly with a spoon.

At this time, the white smoke in the iron pot had almost dissipated, and as soon as Su Qingluan lifted the lid of the pot, everyone who was originally watching from the side came over to take a look.

The chicken, which was originally snow-white as jade, has now turned tan, and someone couldn't help but ask, "Is this ...... That's already scorched, right? That tone almost put the phrase "this kind of garbage dog doesn't eat it" on the bright side.

Su Qingluan turned his head and looked around to see the expressions of the audience.

Among them, the shopkeeper Liang was the most calm, just looking at what she said with a serious face;

Xu Yuanwei, the master, is also okay, although his face is very tight, his expression management is finally not out of control;

The rest of the people, some of them have twitching skins, some of them are grinning, and some of them are dumbfounded......

It's just that none of them think that the chicken in the pot is still edible.

Su Qingluan didn't care about the reaction of the big family, only pinched a piece of chicken and tore it gently.

Suddenly, the tan exterior cracked, and the snow-white and silky chicken was revealed.

Moreover, unlike the dry and scorched chicken that everyone imagined, the torn chicken even shone with a moist glow - it was not dry at all!

Su Qingluan handed the chicken in his hand that was divided into two to Shopkeeper Liang and Xu Yuanwei respectively: "Let's try it?" ”

As a chef, Xu Yuanwei's own cooking skills and taste judgment are needless to say; Although the shopkeeper Liang himself is not good at cooking, he is also the shopkeeper of the restaurant, and he also has some appetites, so he also has some research on eating.

The two of them tore off a bit of the chicken and chewed it in their mouths, and immediately understood what was so good about it.

"This meat is so soft, tender, juicy, it melts in your mouth!" Boss Liang was amazed.

"And the outside layer seems to be burnt, and there is a strange aroma of tea, it is really the first time to eat such a flavor!" Xu Yuanwei nodded.

Su Qingluan immediately asked the other onlookers, "Why don't you come and try it too?" ”

After all, chicken is still used for food, and everyone only gets a small bite of chicken.

However, it is good not to eat this bite, because of this small bite of chicken, the special flavor of being smoked with caramel and tea leaves, so that everyone present is hooked with gluttony.

Seeing this, Su Qingluan smiled and said: "This cooking method is called 'smoked', which is suitable for cooking chicken, duck, fish, eggs and various tofu, and the finished product can be used as a side dish or eaten alone, which has a unique flavor." ”

Then, she explained the precautions needed for smoking and roasting one by one. For example, cooked food should be drained before smoking; For example, when smoking, the pot should be tightly enclosed and impermeable.

One of the cooks sighed in a low voice: "It's a pity that this kind of smoking needs to use iron pot sugar and tea, which is difficult for ordinary people to eat......

Su Qingluan said with a smile: "In fact, you can also use fruit wood and pine wood to make charcoal, and slowly smoke it with charcoal fire, which can also get a good flavor smoke." ”

However, the external conditions are limited, and the raw meat is often roasted directly on the fire, which often causes uneven heating and scorching inside and outside; Moreover, the wood is mostly not fruit wood and pine wood with a special aroma, such as adding tea flavor.

But there's one downside to a picnic barbecue – it's cheap.

When the shopkeeper Liang heard this, he hurriedly asked: "This 'smoked' is today's new product?" ”