In order to prevent the over-fried spices and side dishes from making the clear oil smoke or produce a burnt smell, Su Qingluan used a fence to fish out those side dishes as long as he found that the ingredients were still curled and blackened. However, like ginger cubes, which are more resistant to frying, even when it comes to the final fire, they are just fried and shrunken and browned.

At this time, the soybean oil is not the original yellow-brown, but more light and slightly greenish color, close to smell, you can smell the special aroma of rattan pepper and red pepper.

In order to add the fragrance of the whole clear oil, Su Qingluan put the previously fried sesame seeds at the bottom of a large bowl, and then poured the oil that had just been fried and piping hot on it.

Instantly, hot oil is poured on top of the sesame seeds, making a "prickly pulling" sound, and at the same time bringing out the unique mellow fragrance of the sesame seeds.

At this time, the unique fragrance of rattan pepper oil and the mellow aroma of sesame seeds are mixed together to form a more layered fragrance.

Su Qingluan carefully placed the hot oil of a sea bowl on the top of the shelf, even she had to lift the sea bowl above her head to place it in this position, so that her little sister could be placed later in case she ran into the stove and was burned by this bowl of oil.

After boiling the clear oil, the next step is to boil the soup base. Su Qingluan turned around and took out a large oiled paper bag from the bag package he had just brought back, and when he opened it, there were several very clean pork barrel bones.

The meat on top has already been bought, and the bones are usually thrown away. Su Qingluan's family often picked up the water in various slaughterhouses, and they were familiar with these meat sellers, so the other party simply gave her a few freshly shaved barrel bones, not to mention, and spared a piece of fat and thin pork.

Su Qingluan thought about it and planned to simply marinate the pork, after all, the cured bacon in the house had already been eaten.

Adding barrel bones to the soup pot, Su Qingluan brought another chicken to kill. Chicken thighs and wings, which are relatively thick, are marinated and then fried into a fried chicken, while the remaining oily parts are cut into pieces and thrown into the soup pot.

Tie the green onion into a knot at will, shoot the ginger pieces apart, add star anise, cinnamon and ginkgo to the gauze and tie it tightly, throw it into the soup pot, turn around and cut half a palm-sized piece of salted meat, slice it into thin slices, put it into the soup pot together, fill it with water, use the bellows to burn the fire inside, and then turn around to deal with the pork that wants to be made into salted meat and the chicken that wants to be made into fried chicken.

When Su Qingluan compacted the marinated meat with heavy objects and marinated the chicken pieces, the soup pot over there was already gurgling away.

The soup base is prepared at home every day, and naturally there is no need for extravagant soup sweeping materials such as meat wool, so Su Qingluan only uses a soup spoon to skim off the foam on it little by little.

At this time, because there are still a lot of fat and fat bone marrow left in the barrel bones, and the chicken skin of the chicken is also a part that is relatively easy to get oily, not to mention that this time Su Qingluan did not deliberately remove the chicken fat, so these fat-rich parts gradually began to emulsify in the boiling water, making the soup gradually become milky white.

Seeing this, Su Qingluan closed the air outlet of the bellows slightly, so that the fire of boiling water slowed down a little and reduced the loss of broth.

Turning around, she began to prepare the dishes.

Now that it is almost at the junction of Weishi and Shenshi, Su Qingluan ponders that Daddy, Auntie and younger brother should almost come back at this time.

Sure enough, this person just couldn't help but chatter, as soon as Su Qingluan thought about it, Su Xuanhe's child's loud voice was heard from a distance outside the courtyard: "Master Zhou praised me for my young age, but my endorsement is faster than the senior brothers next to me!" ”

followed by Yang and said something in a low voice with a smile, but after all, Yang would not enter Su Xiaoer's classmates to shout around like this, so Su Qingluan couldn't hear what he said.

Su Qingluan unconsciously smiled at the corner of his mouth, poked his head out to say hello to his family, turned around and began to cut a piece of winter melon.

The flesh of the winter melon is as white as snow, but after being cut into slices, it looks like a wisp of light yarn. And the carrots are also cut into thin slices and neatly stacked aside, looking red and white is beautiful.

Although there are no sweet potatoes and potatoes in this era, there are not no edible root staples - such as the hemp stalk yam that Su Qingluan is now cutting.

In fact, this thing has always been sold, and Su Qingluan likes to eat it. However, that mucus was a headache, which made Su Qingluan stay away.

However, the gluttonous insects were troubled and couldn't resist, Su Qingluan thought that Daddy had more than one pair of carpentry gloves anyway, so he simply took a spare pair out this time.

In order to prevent confusion in the future, Su Qingluan also deliberately turned out bright yellow and light green two-color conspicuous silk threads and embroidered a pattern on them.

At first, she wanted to embroider the shape of a small flower, but after starting, Su Qingluan looked at the unknown object on the glove and gave up - it was all left with a lump of threads, it was a mark after all, wasn't it?

As soon as Yang entered the stove room, he saw the scene of Su Qingluan peeling yam with gloves.

She raised her nose and sniffed: "Yo, what kind of soup is this boiling so fragrant?" Seeing the thing Su Qingluan was holding in his hand, he was busy waving his hand, "You can put that thing in the water and I'll peel it, and it will itch for a long time when you rub it on your hand!" ”

Su Qingluan smiled mischievously: "That's why I brought Daddy's carpentry gloves...... Eh, Daddy~" Seeing Su Guangfu walking in, Su Qingluan's voice immediately became dog-legged.

Finally got caught red-handed once, Su Qingluan felt a little stressed.

However, Su Guangfu didn't say much, only reminded: "There is a pair of gloves that were used when we renovated our yard before, and the dirt on them is not easy to clean, so you don't need to use that pair." ”

Su Qingluan knew that this level was over, and stuck out his tongue: "Daddy, I know, I took something that I haven't used - oh, I also made a mark, this glove is mine!" ”

Su Guangfu has no opinion: "You are always in the kitchen, pay attention to protect yourself, I will make you a new one if this glove is broken." ”

This turned out to be made by his own father? Su Qingluan looked down at the gloves on his hands in surprise: I have to say that Su Guangfu's skills can always be beyond Su Qingluan's expectations.

Su Qingluan nodded obediently, and Su Guangfu turned around to get the saw blade standing next to the stove - without a specific job, he would not set foot in the stove.

Watching Su Guangfu leave, Yang, who had already tied his apron next to him, began to pick vegetables and wash vegetables - hot pot is this, although there are no particularly complicated cooking procedures, but there are many kinds of dishes to prepare.

Su Qingluan's side is still fighting wits and courage with the hemp pole yam.

Su Guangfu didn't notice that his gloves were "innovated" by his daughter, but Yang could see at a glance that the two unknown objects on the gloves were colored silk threads in his embroidery basket.

But the clump on top of that glove...... Is it chicken feet? Bamboo leaves? Or is it some kind of pattern of some new specifications?

Yang's fox was suspicious for a long time: I'm not sure, otherwise I should ask.

Out of a certain degree of understanding of her daughter's female popularity, Yang did not ask too hopefully, but when she learned that this was actually a "flower" pattern, she was still shocked.

Su Qingluan looked at the expression of his mother's eyes as if he doubted him, and decided to stop this embarrassing topic quickly, so he pulled the topic to Su Xuanhe: "I heard the voice of the second brother quite far away just now, why is it quiet for a while?" ”

Yang also knew how blunt Su Qingluan's turn of the topic was, but he just laughed and didn't debunk it: "He, today's Master Zhou praised him for his good endorsement, and showed us all the way, can you show another person when you come back?" ”

Su Qingluan suddenly said: Compared with her sister, who is six or seven years behind, her sister, who is only three or four years old, is indeed a good object for "showing".

Sure enough, after a while, I heard the little girl screaming in disgust from the direction of the hall: "Brother is so annoying!" I'm not done yet! ”

The two women who were busy in the stove room looked at each other and smiled when they heard this.

After Su Qingluan cut the yam into slices and soaked it in water, he handed over the rest of the work of frying chicken, cutting vegetables, plating, etc. to Yang, and took out the knife that Xu Kekuan gave her.

Seeing this, Yang raised his eyebrows.

If it is an ordinary chopping of vegetables at home, Su Qingluan will not easily use this fine iron knife - after all, most home-cooked dishes do not have such high requirements for knives. Especially in the case of Su Qingluan's knife work, even if it is some relatively delicate cutting work, it is enough to use a copper knife.

And when Su Qingluan deliberately took out this knife, in addition to regular use and maintenance, the more important reason was-

"What hard are you going to cut?" Yang asked.

"Bang Ji" A large piece of meat was still on the board by Su Qingluan - a very fresh piece of lamb meat, fat and thin, with a tender pink texture.

"Yo, this lamb is fresh." Yang came over and pressed the piece of meat with his fingers - the meat was firm and impermeable, and tilted the board so that the meat could even be completely adsorbed on the board.

These points show that the quality of this mutton is very good.

Su Qingluan looked at the mutton that had to be at least three or four catties, and sighed: "This meat is enough for me to cut for a while." ”

It doesn't take long to cut the lamb into slices, but if you "cut the lamb into slices as thin as a cicada's wings", it will take a lot of work.

Originally, if it was a traditional clear soup hot pot dipped in sesame sauce and dipped in a plate, Su Qingluan naturally wouldn't have to work so hard, just cut the mutton into moderately thick mutton slices.

But in today's rattan pepper pot, in order to ensure that everyone can eat the special aroma of rattan pepper, Su Qingluan adjusted the soup base to have its own saltiness, so even if it is only dipped in the original soup, it is delicious.

If you don't want to dip the original soup, you can also try sesame oil garlic butterflies, which don't grab the fragrance of rattan peppers.

However, this kind of pot base is very demanding for shabu-shabu - it can't be the kind of thick shape that is not easy to taste, such as thickly cut meat and water.

After all, animal shabu-shabu itself has its own fishy smell, and if it is not handled properly, it will affect the taste very much. What's more, if the flavor itself robs the special taste of the slightly spicy and fragrant flavor at the bottom of the pot, Su Qingluan's hard work to boil rattan pepper oil will be in vain.

Thinking of this, Su Qingluan sighed again: I miss the modern meat roll machine that can automatically adjust the spacing!