Su Qingluan has been busy with jam before, and he hasn't been to the town for a while to help his father and mother with the water stall.

So on this day, Su Qingluan finally showed his face at the stall, not to mention Yun Niang, Thin Monkey, Aunt Yang, who are already very familiar with people, even some people who can't be named, but are just regular customers, they also come forward to ask long and short questions.

Su Qingluan naturally couldn't tell the truth with them, so he casually found a reason to prevaricate.

Recently, she has been absent, and the business on the stall is still very hot. And because the weather is getting cooler, the soup is not only hot and hot, but also has a spicy taste, which can warm up the body that has just come out of the warm bed, so it is more popular than when it was still hot at noon.

And because of the rented shops in the town, many of the very cumbersome tasks – such as the coal stove and the large iron pot for boiling water – could be placed directly in the shop on the first floor.

In fact, about that shop, whether it was the Yang family or Su Guangfu, they had asked Su Qingluan what to do.

Su Qingluan naturally couldn't tell them, she thought that if she could use her batch of "Four Hours" series of jams to make a name for herself in the noble circles of the capital, and then let the shop she rented from Xie Zi'an use it as a temporary jam shop.

Anyway, the rent is free for this year, and if she can really start the jam business, then she can continue to have enough funds to continue to rent this shop.

However, for Xie Zi'an, a second-year teenager with various emotional instability, Su Qingluan felt that it was better to deal with less, so she was also considering that if the funds were sufficient, she would not have to count on this shop.

As for what if it fails...... Jokes, whether it is a stall or a recipe in "Hongfu Building", Su Qingluan feels that her family can maintain the current standard of living.

Since the weather cooled down, the time for the water stalls to be "swept away" has been greatly advanced.

Su Qingluan watched it coldly, and felt that it was still the cooler weather.

On the one hand, people tend to choose warmer and spicier foods than in summer, and on the other hand, the soup cools quickly due to the cold weather, and the soup that originally took a while to wait slowly is now ready to be eaten.

One person or two people can't see any difference, but it adds up, dozens or hundreds of people, and each person saves a little time, so the time adds up to a very considerable amount.

So before Su Qingluan felt that her father and mother had come home a little earlier recently, it was not her delusion. Even Su Xuanhe said in the last three or five days that he used to need to wait for his father and mother to pick him up at the door of the school, but now he almost doesn't need it.

Everyone returned home together, and today Yang got fresh wild vegetables in the town, and it was the time when the water was full, so he wanted to make wild vegetable dumplings with soybean flour and flour.

Su Qingluan nodded: "In that case, A-Niang will make dry food, and I will make porridge." ”

The porridge she wants to make today has already been set - preserved egg and lean porridge.

When Yang heard this, he was curious: "Isn't it meat and vegetables?" As he spoke, he put a piece of pork loin on the cutting board, "Well, the lean meat you want, I just bought it fresh." ”

Su Qingluan shook his head: "Didn't you say yesterday that you wanted to make the 'stinky preserved egg' you said delicious?" ”

Yang's expression began to transition from surprise to horror since he heard the three words "stinky eggs": "Actually...... You don't have to make it delicious......"

Although she is not very good at brushing off her daughter's kindness, Yang said that she still has reservations about the taste of yesterday's "preserved eggs", even if she adds old vinegar.

So when Yang knew that Su Qingluan wanted to continue to add "stinky preserved eggs" to the ingredients, and it was porridge that everyone had to eat, she actually refused.

However, the Yang family is not a strong personality after all, so he didn't say it for a long time, and could only watch the eldest daughter hum a little song that she hadn't heard before, and at the same time took out two preserved eggs from the jar that tasted terrible in her opinion!

…… So what the hell is so good about this thing?! For the first time, Yang began to worry about his eldest daughter's palate.

Su Qingluan knows how entangled her mother is, but as the saying goes, "facts speak louder than words", since they can accept the taste of simply eating preserved eggs, there is no reason why they can't accept preserved eggs and lean porridge - it's a big deal that everyone doesn't eat it, and the rest will be eaten tomorrow morning.

After making up his mind, Su Qingluan began to prepare preserved egg and lean porridge step by step.

Before washing the rice, Su Qingluan shredded the tenderloin and marinated it properly with salt, soy sauce and pepper. Glancing at the salted meat hanging under the porch, Su Qingluan was actually a little entangled in whether to use salted meat instead of pork, and the salted meat had enough salt, so it was estimated that there was no need to season it later.

But she thought about it again, if she used salted meat, the next plan would be ......

Thinking of the food he wanted to make next time, Su Qingluan suppressed the idea of replacing shredded meat with salted meat, and hung a layer of paste on the shredded meat with mung bean starch.

The Yang family was not idle over there, and after picking the wild vegetables, he began to chop the wild vegetables with a knife.

"Auntie, are you going to squeeze out the juice of this wild vegetable later?" Su Qingluan heard the sound of A-Niang chopping stuffing, turned around and asked.

Yang nodded: "But isn't it, if you don't squeeze out the water in this dish, and the soup will come out later, the cabbage dumplings will be easy to leak." ”

"Anyway, this wild vegetable should also be filled with meat, so simply beat the vegetable juice into the meat filling, so that the fragrance of the wild vegetables can penetrate into the meat."

After Su Qingluan's first filling of the stuffing, the water was beaten in, the filling became a meatball, and a bag of soup was bitten, and the Su family had already fetched water into the stuffing every time.

This time, as soon as he heard Su Qingluan say this, Yang immediately nodded and smiled: "It's still your little girl who is clever, I didn't expect it!" I still think about the delicious vegetable juice and throw it away, it's a waste! ”

Su Qingluan watched Yang put the vegetable juice in the bowl, and turned her head to work on her preserved egg and lean porridge with confidence.

Put the washed rice into the casserole, and put the water into the general, Su Qingluan scooped out a spoonful of soybean oil from the oil bucket, and poured another tablespoon of sesame oil. Suddenly, the soybean oil and mellow flax oil aroma adsorbed by the citrus peel came to the face.

Yang happened to see Su Qingluan put so much oil into the pot, and was startled: "I said, big girl, do you need to put so much oil in this porridge?" ”

In fact, what she really wanted to ask was, "Can you still eat this porridge with so much oil in it", but she didn't ask when she looked at her daughter's excited appearance.

Su Qingluan shook his head very affirmatively: "Auntie, don't worry, the porridge cooked like this is very fragrant!" ”

Yang nodded when he heard this, but turned around and quietly went to the house, and whispered to Su Guangfu: "The eldest girl made porridge with the stinky preserved eggs of Na Laoshi today, even if those two little ones are not delicious later, we have to give the eldest girl some face and eat some, understand?" ”

Su Guangfu nodded, and then hesitated: "Our eldest girl's craftsmanship shouldn't be so unskilled, right?" ”

Yang said that he had just seen Su Qingluan pouring oil in the stove room, and Su Guangfu was also strangely silent, and finally, as if he had made up his mind, the sturdy man nodded with a heavy expression.

Su Qingluan naturally didn't know what mood his father and mother were in to welcome today's dinner at this moment. She added the finely chopped ginger to the pot as the water was just boiling.

Ginger is different from chopped green onions, and must be added when the dish comes out of the pot to enhance the flavor - if the green onion is left too early, it will smell of rotten green onion leaves, which will greatly reduce the taste of the dish.

However, this is not the case with ginger.

After boiling for a long time, the ginger shreds can not only more fully bring out the spicy and special flavor in the ginger, but also greatly reduce the overly concentrated spiciness of the ginger shreds themselves, making the taste of the ginger shreds softer.

So considering his preference and the receptivity of the two little guys in the family to spiciness, Su Qingluan still decided to reduce the "killing ability" of ginger silk and added ginger silk from the very beginning.

Also added at the very beginning is preserved eggs.

In order to avoid the egg yolk flowing everywhere with a knife, Su Qingluan deliberately put the peeled Songhua egg in the pot and scalded it all over, so that the semi-liquid egg yolk in the middle was completely solidified, and then cut the preserved egg into small dices the size of a finger belly and sprinkled it into a casserole.

As for the minced meat, Su Qingluan added it after about half an hour.

At this time, the soybean oil and sesame oil that were originally poured into the pot have been fully boiled, and the porridge has already formed a state of water and milk mixture. The addition of shredded meat makes the starch on the surface form a slightly viscous and transparent state, making the shredded meat more smooth and tender.

At this time, the Yang family had already prepared the vegetable dumplings, and Su Qingluan saw that the time was almost up, so before going abroad, he used a handful of chopped green onions to decorate the middle of the porridge in the casserole - well, let's not talk about whether the rest of the family can accept the taste of preserved egg and lean porridge, at least this appearance is definitely passable

I have to say that the preserved egg and lean porridge in Su Qingluan's hand, judging from the appearance alone, no matter how much the Su family resists the preserved eggs, they are still attracted by the preserved egg and lean porridge.

In the middle of the snow-white porridge, there are faintly dotted with green green onions, pale yellow ginger shreds, black preserved eggs with a little transparency, and light brown shredded tenderloin......

All this turned the originally bland white porridge into a colorful one.

Su Qingluan smiled and handed the spoon to everyone in the family: "After all, this porridge has a lot of oil, although it can't be seen now, but it is not easy to get cold, you must blow more when you drink it later, and make sure it is cold before drinking." ”

Otherwise, if it really burns or even causes infection, there is no antibiotic that can save lives in this era.