Su Qingluan took advantage of the fact that the fish was soaking in green onion and ginger water, and went to pick up another bucket of oil.

Since the Su family began to use soybean oil as part of the cooking oil, in order to remove the specific beany smell in the soybean oil, Su Qingluan will always pay attention to collecting fresh peels and soaking them in soybean oil barrels when everyone eats citrus fruits.

This can not only absorb the beany smell in the soybean oil, but also leave a light fruity aroma.

After tossing the soybean oil, Su Qingluan took the leftover jam used in the previous production of the "Four Hours" series, because Su Qingluan did not see tomatoes sold on the market, and the sauce that needed to be used later was originally to fry the tomatoes until they were soft and rotten, and the sweet and sour tomato juice was used as the base taste of the sweet and sour taste of this dish.

There is no way, Su Qingluan thought of many substitutes from the time he thought of the dish of squirrel mandarin fish, and later found that as long as the sweetness and sourness were adjusted later, whether it was from the taste or color, the orange jam was an excellent choice to replace the tomato sauce.

Therefore, Su Qingluan made up his mind to replace the tomato sauce with the leftover half-finished jam from before.

Considering that it takes a cup of tea to boil the juice to the appropriate thickness, and if the squirrel mandarin fish is not poured immediately after it is out of the pot, the crispiness and deliciousness will be discounted, Su Qingluan planned to throw the mandarin fish meat in the green onion and ginger water to continue to "bath", and start boiling the sauce first.

Su Qingluan first cut the garlic and ginger pieces into minced garlic and ginger foam, poured out the boiling water in the oil pot sitting on the stove after dinner, waited for the water droplets to be steamed dry by the residual heat, added soybean oil at the bottom of a pot, and immediately poured in the freshly cut ginger foam and minced garlic.

Suddenly, the ginger and garlic are cooked in the oil to develop a unique aroma, and soon turn slightly browned in the tumbling soybean oil. Su Qingqing saw that the heat was almost over, added two large handfuls of sugar, and poured "tons and tons" into a small half bottle of rice vinegar.

"Ahem, cough, ahem!" The moment the rice vinegar was put into the pot, it was cooked in the oil pot with a strong and choking sour taste, which made Su Qingluan, who was just in front of the pot stove, sprayed his face. The strong taste made Su Qingluan choke violently.

The sour smell that rushed to the nose rushed from the nose to the Tianling Gai, Su Qingluan only felt that the sentence "lifted your skull" was not a joke, and the tears were choked by this "refreshing" sour taste.

At this moment, she really misses the range hood of the 21st century!

Su Qingluan's violent cough as if he was about to cough out his internal organs made Yang, who was about to use the boiled fish soup to make noodles, startled, and hurriedly dropped the raw noodles in his hand and ran over here: "Big girl, what's wrong with you?" Why did you cough so badly all of a sudden......"

Seeing this, Su Qingluan hurriedly waved his hand, and struggled to prevent another victim from joining: "Eh, cough, mother, don't come over to cough, cough, cough...... It's choking here...... cough cough cough ......"

However, she still said that she was a step too late, and Yang still fell into the "rice vinegar steam" and sneezed twice.

At this time, the Yang family reacted to why his eldest daughter desperately waved her hand to let her not come.

"Eh, what did you add? Why are you so choking? Yang turned around and went to the next note again.

"I added rice vinegar to the oil pan...... Don't use sweet and sour sauce to taste, you can't get that effect, cough cough cough cough ......" Su Qingluan said, adding jam again. When the jam was fried and scattered, there were fine bubbles of "goo-goo", and Su Qingluan tried the taste with a small spoon.

The sauce in the mouth is sweet and sour, although it is not the taste of tomato sauce, but the wild jam as a substitute has a unique flavor, which is not inferior to tomato sauce!

The sauce was almost boiled, so Su Qingluan took out all the sauce, put it in the bowl next to it, and went to the backyard to draw well water and brush the oil pot with mud.

Although the mud looks dirty, it can absorb dirt - after all, now that both stoves are burning, you can't dig up the ashes. Originally, the work of removing the grease was carried out by the plant ash.

The oil and dirt in that pot are all organic matter, which is a rare fertilizer for the land. It's autumn and the crops are ripe, but by the next spring, the organic matter in it will rot and degrade, which will make it easier to grow fresh crops.

Su Qingluan brushed the pot, turned around and sat the iron pot on the stove again.

In this gap, the Yang side has already pulled all the noodles into the pot.

However, the birthday noodles are different from the usual thin noodles, one bowl per person, only one per bowl, and there is only one noodle in each bowl, and there is about two fingers wide of one noodle.

The noodles are constantly extinction, meaning "longevity", and the noodles are much wider than usual, meaning "relaxation", so the alias of Shou noodles is also called "Kuanxin Longevity Noodles".

This "Kuanshin longevity noodles" are much wider than ordinary noodles, so they are not as good as the original thin noodles, and they will be cooked with a cup of tea.

But in a quarter of an hour at most, the noodles are about to come out of the pot.

If the noodles are not eaten as soon as possible, they will absorb a lot of soup and stick together, and the taste will be much worse, even if the soup base is delicious.

Therefore, Yang Shi saw that Su Qingluan sat on the oil pot again, and the fish soaked in the green onion and ginger water was obviously still raw, so he couldn't help but ask: "Big girl, my longevity noodles here will be out of the pot in a quarter of an hour at most, and the other vegetarian dishes will be served first, how long will it take for your fish to be ready?" ”

Su Qingluan looked at the situation on Yang's side, and nodded with a smile: "Auntie, don't worry, we will definitely serve food at the same time!" ”

As he spoke, Su Qingluan poured a small half pot of oil into the oil pot that had been dried up.

While waiting for the oil to heat up, Su Qingluan fished out the fish meat from the green onion and ginger water, and carefully dried the water to prevent the "fish sticks" that had been changed from falling off the skin of the fish.

Then soak the dried fish meat in the water starch and let the fish evenly coat the water starch.

In fact, when she made this squirrel mandarin fish in her last life, she didn't dip it in water starch at first, she tried water, egg white, and whole egg liquid, but she found that water starch has the best effect, and it is the most symmetrical when it is dipped in starch, and the effect of frying is also the best, so the steps of hanging powder with water starch have been followed.

Originally, Su Qingluan was worried that the effect of mung bean starch would not be as good as that of potato starch and corn starch, because he was a little worried.

But when she put the "fish steak" in the shape of a "squirrel" into the oil pan, she was relieved - the effect was also very good!

The originally calm oil pan was filled with dry starch and the fish meat was cooked, and in an instant, fine golden bubbles appeared, as if it was a layer of golden waves.

The flesh of the fish rises and falls in the "waves", and after a while, the roots of the fish that have been changed to a flower knife stand upright, showing a golden brown color.

At the same time, the fish head and "fish neck" that had just been thrown into the green onion and ginger water were also thrown directly into the oil pan to be fried, gradually forming a layer of golden shell.