Shopkeeper Liang looked at the piece of meat in front of him with some suspicion, but he twisted up the piece of meat and tasted it out of trust in Su Qingluan's cooking skills.

Immediately, my eyes lit up: not only did I not have the beany smell I imagined, but there was a different kind of burnt flavor unique to fried!

Su Qingluan saw that the shopkeeper Liang was suspicious, and then surprised, and finally became enjoyable, and his expression changed, and he squinted his eyes with a smile: "Wait for me to finally process it, let everyone taste it." ”

Saying this, the movements in her hands did not stop, and when the oil temperature rose again, she put the fished out meat segments into the pot again and fried them again, and after a while, when a deeper layer of burnt yellow appeared on the surface of the meat segments than before, Su Qingluan knew that the heat for re-frying was almost over.

Put the oil from the fried meat back into the bucket where the soybean oil was held by the shopkeeper Liang before, Su Qingluan only left a little base oil, slapped a few more garlic grains, cut them into minced garlic casually, and slid them into the oil and stir-fried.

However, after a few stir-frying, the aroma of garlic is stimulated.

Seeing this, Su Qingluan added mung bean starch powder to the water and re-prepared a small half bowl of water starch, but unlike filtering out the water before, this time the starch was directly stirred and dispersed in the water, and while there was no precipitation, he poured it into the pot and added a little soy sauce to adjust the color.

When the soup was gradually heated and the starch inside was gelatinous, Su Qingluan began to stir the thickening juice with a long-handled ladle until it gradually thickened and became mushy, and Su Qingluan quickly poured the meat pieces that had been refried on the side into the pot.

The iron pots used in Hongfulou are much larger than modern spoons - because the earthen stoves are now wider than modern gas stoves, the diameter of the corresponding iron pots is also larger.

Therefore, the iron pots in Hongfu Building are usually double-eared, which makes it much more convenient for Su Qingluan, who has not yet practiced the strength of the spoon in his previous life.

She first picked up two rags and put them on the handle that was hot because of the heat, and with the force of both hands at the same time, she picked up the iron pot, and then used her arm to drive the strength of her wrist, and gently pushed the iron pot in her hand forward and upside down.

"Whew!" The meat inside turned into a wave of burnt yellow meat, which tossed in the air for a moment along the curved wall of the pot in the pot and fell into the pot again.

After doing this several times, the thick soup had evenly smeared on each piece of meat, and looking at the bottom of the pot, there was almost no soup left.

Some of the little chefs who saw the fame secretly gave Su Qingluan a thumbs up-

"It's exactly the juice and the score is not bad!"

"And the thickening juice on the meat pieces is not enough, and the meat pieces leak out!"

"This thickening heat is really accurate!"

As the head chef, Xu Yuanwei naturally sees it more clearly than anyone else, but his face is very inexplicable, neither like happiness nor displeasure, but indescribably complicated.

Shopkeeper Liang noticed Xu Yuanwei's expression, raised his head and asked him what was wrong, but the other party shook his head and confused.

Su Qingluan didn't pay attention to what others were talking about, so he only put the meat wrapped in thickening sauce into the plate and brought it over again: "Uncle Liang, come and taste it, if you think it's good, let the masters taste it too." ”

Shopkeeper Liang had the bottom of the meat section just now, and this time he was even more confident, and directly asked the people who came to him to come over and try Su Qingluan's craftsmanship.

And himself, who is "close to the water, gets the moon first", first put a chopstick into his mouth, and then his eyes lit up-

Unlike the fried pork, which is just dry, the meat is coated with a layer of thickening sauce to give the texture and flavor more layered.

The fine particles of garlic are evenly dispersed on the surface of the meat section, and the spicy and choking taste of raw garlic that is almost completely cut off by high-temperature frying retains the unique flavor of garlic, and the graininess of minced garlic also adds another layer of texture to the meat segment.

The original crispy fried meat has been thickened, and although there is a layer of crystal clear light brown thickening sauce hanging on the outside, it does not affect the crispy texture of the meat.

In terms of taste, the garlic flavor of the sauce is salty and fresh, and the spicy and unique flavor of the spice powder added to the original marinated pork makes people even more addicted.

When everyone divided up this plate of garlic meat and stared at her, Su Qingluan smiled and said, "Didn't everyone forget?" I'm just here to show you how to use soybean oil to remove or mask the beany smell. ”

So it's absolutely impossible to have another plate of garlic pork or something.

Compared with most helpers who only think about eating, Shopkeeper Liang can think about it one step more: "Virtuous niece, this dish is salty, fresh and crispy, I think everyone likes it very much, so this dish will also join our 'cooperation', right?" ”

Su Qingluan nodded: "Yes, I will come over tomorrow to sign a contract with Uncle Liang." "She's only making a recipe to make money – albeit with a time limit – and she's happy with that for the time being.

After all, although it is good to open your own shop, it also depends on various luck - for example, whether there is a shop that happens to be vacant and makes people shabby.

Su Qingluan made an option to fry the meat, so that the shopkeeper Liang finally assured that he really planned to make delicious dishes with soybean oil, not that he lit an oil lamp and used soybean oil to make a living, and even signed an extra recipe, Su Qingluan said that he was very satisfied.

Although he didn't have much to do with Qiaoguo in the lottery, when Su Qingluan was leaving, he quietly called the boss aside and whispered: "Uncle Liang, I'm really curious about what kind of person the jackpot is, please help me pay attention to it?" ”

Shopkeeper Liang didn't expect Su Qingluan to ask him to help pay attention to this, and turned around and said: "It's rare for my niece to ask me for something, Liang naturally tries his best to pay attention to it - but who won the jackpot, why does the niece care so much?" ”

"...... "How should she describe a girl's gossip psychology to an ancient uncle?"

After thinking about it, Su Qingluan said a vague answer, but it was not a lie: "...... It's just curious, if it's a person in our town, if I take a look, maybe I can get a blessing and win the jackpot next time? ”

Shopkeeper Liang still doesn't quite understand this kind of "curiosity" that stems from gossip psychology, but he still agrees to help you pay attention to the identity of the winner.

Su Qingluan thanked the shopkeeper Liang, turned around and planned to go back to Huaxi Village with his father and mother and younger brothers and sisters. As for the bucket of soybean oil, which was not light, Su Guangfu was responsible for bringing it back.

Walking all the way back, Su Qingluan lowered his head and did not speak.

Yang thought she was too tired, so she couldn't help but walk over and ask softly, "Big girl, are you feeling unwell?" Do you want to watch Lang Zhong? ”

Su Qingluan came back to his senses and said confusedly: "I always feel like I forgot something......

By the time she got to the door, she finally understood what she had forgotten.