Although there was an episode, the Su family still ate very well at this festival dinner.

Halfway through, the shopkeeper Liang came upstairs to add four dishes and gave the noodles a noodle order. Originally, Su Guangfu politely refused to say that he couldn't eat white food like this, but the shopkeeper Liang repeatedly said that Su Xiaoniang had helped her many times, and it was really not enough to worry about one meal.

After refusing, the Su family happily had dinner, and they had the right to join in the fun, and each person took a piece of that coincidental fruit.

However, Xu Qingluan had gotten the egg yolk fruit before, and used up all his luck, even if the shopkeeper Liang personally opened the back door and let each of the five members of the Su family choose a fruit, but several people broke it and it was all bean paste filling.

So he took two copies of Qiaoguo and three copies of paper cuts back, which was the right time.

Before leaving, Su Qingluan asked the shopkeeper Liang for another bucket of soybean oil.

Shopkeeper Liang was a little curious: "What does the virtuous niece do with this soybean oil?" If you want to light the lamp, why don't I get you some good candles, it's much more convenient than this soybean oil lamp! ”

Su Qingluan said with a smile: "Uncle Liang, I told that Xie Jialangjun before that this soybean oil is edible, not to deceive him." ”

Shopkeeper Liang recalled that he saw the shell of the "fried ice cube" that had been left on the table that had been cold, and he deliberately leaned in to smell it, but it was still the strong pungent beany smell.

Recalling the taste at that time, the shopkeeper Liang's kind fat round face wrinkled into eighteen folds of big buns: "Isn't the virtuous niece making fun of the Xie family's Xiaolangjun?" If there is little oil at home, when I look for the pig killer, I can prepare you with more fat meat for you to refine the oil, why use the soybean oil? ”

In his opinion, Su Qingqing must have deliberately used such an unpleasant smell of soybean oil instead of fragrant lard to make "fried ice cubes" for Xie Zi'an, and reported the trouble with a tooth for a tooth.

When Su Qingluan saw the expression of the shopkeeper Liang, he knew what he was struggling with, and only smiled: "Uncle Liang, although my family is not rich, the menu dividends and the income from your own stall are not so bad that I can't even afford some fat meat from refining lard." ”

"That ......"

"In fact, this soybean oil is easy to use and can be purchased directly, and the beany smell is not impossible to remove."

After speaking, he turned around and went to the front of the shelf where the prizes were displayed, and asked the rest of the family to wait, and he went into the back kitchen with the shopkeeper Liang.

"Since Shopkeeper Liang is worried that I don't use that soybean oil, why don't you try it yourself?"

"Try what?" Shopkeeper Liang was a little stunned.

"Naturally, try something fried in soybean oil – of course, this time it won't taste like raw soybean oil."

Shopkeeper Liang reacted at this time, the fried ice cubes before made it so unpalatable, it was really this little girl's intention. He stretched out his index finger and nodded at the little girl with a wicked smile on the other side: "You, you're really not afraid that Xie Xiaolangjun will blame you." ”

Su Qingluan blinked very innocently, "Why does he blame me?" I completely followed Xie Xiaolangjun's instructions and brought out a solid 'fried ice cube'. Even if anyone comes, can't they find fault with it - as for the taste of the soybean oil, Xie Xiaolangjun didn't say that he wanted to ensure that the dish should be delicious and delicious, right? ”

Shopkeeper Liang was stunned by Su Qingluan's arrogant appearance, and Su Qingluan had already cleaned his hands, first smashed the green onion and ginger and soaked it in cold water, then took star anise leaves and soaked them in water and rubbed them gently, added a little salt, and after a while, put this bowl of seasoning water aside to leach out the taste.

I went and took a piece of pork hind leg, neatly cut it into small dice pieces, and put in the seasoning water from before.

At this time, Su Qingluan asked if there was mung bean starch in the kitchen, of course, she didn't know what the "starch" in this era was called, but just described how the starch came from and what it could be used for, so everyone showed a sudden realization: "Oh, little lady, do you want to say 'starch'?" ”

"Yes, yes, yes!" Su Qingluan nodded again and again, and then happily got the mung bean starch - obviously, there is no corn and potatoes in this era, which is really a pity.

Su Qingluan, a potato fanatic, thought regretfully, but he quickly grabbed a little starch out of his hand, put it in a bowl, and while mixing it with water to make the starch into water starch, he asked the little chef next to him: "Little master, please ask, is this starch made by you yourself or bought outside?" ”

"You can do it yourself, but there are also grain and oil shops outside that sell it." The little cook replied honestly.

Su Qingluan nodded, thinking in his heart: Since this is the case, then cornstarch can also be bought directly.

Although it will cost some money in the short term, if you want to make fried food for a long time in the future, cornstarch must be the main raw material, and a large number of purchases can reduce the unit price of purchases, and will greatly save your time and cost.

Thinking so, she added pepper, pepper powder, and dogwood powder to the water starch that had been stirred evenly to taste, and finally added a little salt - considering that a little salt had been put into the seasoning water before, this time in order to prevent the fried meat from being too salty, her salt was halved than usual.

The starchy batter here is ready, and the pork over there is almost marinated.

Su Qingluan just took the half pot of oil from before, and put in some green onions, ginger and star anise, and asked the shopkeeper Liang and the chefs to come around and watch. Xu Yuanwei didn't get too far forward, he just watched from a distance, but his gaze was very focused on staring at the oil pot.

Su Qingluan pointed to the inside of the oil pot: "In fact, as long as you heat the soybean oil once, you can greatly reduce the 'beany smell'." And in order to double insure, I added a lot of spices to neutralize the taste. ”

"But you've done it before, why is the beany smell so bad?"

Su Qingluan said with a smile: "The reason why there is still a beany smell is that I put in the food that needs to be fried when the soybean oil is not fully preheated, and the temperature is not high enough, and there will be a raw soybean oil smell on the naturally fried food." ”

"For example, now," she said, pointing to the pot noodles that were already slightly smoking, "this means that the oil temperature is about the same, and if the oil smoke is not easy to observe, throw in the green onion leaves or ginger to see." ”

She pointed to the spices that were tumbling in the pan and scooped them up with a fence: "It's not okay to see the surface bubbly, but it's a little scorched around it." ”

Saying this, she has already slid the pork pieces rolled on a layer of water starch off the pot one by one, and while getting out of the pot, she gently pushed the sticky pieces of meat together in the pot with a fence: "You must not miss this step of stirring and pushing, otherwise these meats will be easy to fry into a ball in the end!" ”

Since some of the chefs in Hongfu Lou have no experience in the cooking technique of "frying", they look very carefully.

Su Qingluan didn't plan to hide it - after all, as long as this kind of cooking method was put on the market, insiders could see a rough idea at a glance, not to mention that if there were a few more delicious restaurants popping up, she would not be happy as a foodie.

After the first frying, when the meat segment was slightly set, Su Qingluan took out the slightly yellowed meat segment, picked up a piece with chopsticks and handed it to the shopkeeper Liang: "Uncle Liang, can you taste it, does it still smell beany?" ”