After putting on the oil pot, Su Qingluan turned off the vent as little as possible to control the heat and not too violently.

Su Qingluan took out a stack of oiled paper from the corner - it was a "piping bag" that she had specially made from oiled paper for wrapping food.

The adhesive part is made of a paste made of flour.

There is no vacuum packaging in this era, Su Qingluan is afraid that he will make too much paste or the oil paper itself will become moldy and deteriorate, so he only makes five at a time, uses two, and now there are only three left.

Su Qingluan used a large soup spoon to put the mixture of fish paste and meringue into the piping bag, and cut a small half-inch hole with scissors.

She held the piping bag in her left hand, and with her right hand used a small spoon to follow the opening underneath, with a slight force, a small ball of fish paste the size of a lychee was squeezed out of the opening, and it fell softly into the small spoon.

Su Qingluan put the small spoon in the oil pot that was already slightly hot, and the fish paste balls were immediately covered with fine oil bubbles and slipped off the spoon.

Su Qingluan's movement of squeezing the balls was very fast, but in the blink of an eye, there were already more than a dozen balls floating in the pot.

Looking at the amount of fish paste left, Su Qingluan estimated that this pot should not be able to be fried, so when the pot of fish rot fell to more than twenty pieces, he squatted down and slightly adjusted the vent wider, and slowly this pot of fish rot expanded to five or six times the initial amount, and then shrank slightly with the increase in oil temperature.

However, at this time, the surface of the originally white fish balls was already slightly dark burnt yellow. Su Qingluan kept turning the fish mud balls that had expanded into spherical shapes back and forth in the oil pot to make them heat more evenly, and waited until each side formed that kind of crispy shell, and then scooped up the balls with a fence and put them in the wheat straw dustpan next to them.

A sea bowl is placed under the dustpan to allow excess oil to penetrate through the gaps between the stalks on the surface of the dustpan and to the bottom of the dustpan without biting a packet of oil.

Su Qingluan took one with chopsticks and carefully tore open a hole, and the hot gas mixed with the smell of fish and meat scrambled to escape. Although the fish balls are swollen and round, they only have a thin shell, and the inside is hollow.

Put it in your mouth and chew it, the thin layer of shell is very crispy, and the fish meat inside is also very delicious, there is no fishy smell, Su Qingluan nodded slightly: Although the tools are a little behind, fortunately, the finished product is still passable.

In this way, three pots of fish paste balls were made, and the first pot was already cold, and the shell of the balls shrummed slightly, but if you poke it with chopsticks, you will find that there is still a small amount of gas inside, which is not completely collapsed, and it is very elastic.

This is the second time that this pot of soybean oil has been fried, and it can't be used any longer. Su Qingluan poured out most of the remaining oil and used it as lamp oil, leaving only a little bottom of the pot, and threw the black fish bones soaked in green onion and ginger water and some leftovers into it to fry.

This time, Su Qingluan didn't particularly control the heat, and fried the fish bones over medium heat until they were browned, and when they saw that the heat was about the same, Su Qingluan put in two large bowls of water, and in an instant, there was a "snort" sound in the pot, and at the same time, the soup in the pot also turned milky white.

However, in order to stew all the umami in the fish bones, Su Qingluan turned down the heat and added a lid, waiting for the umami of the fish soup to slowly seep out.

At this time, the Yang family had already baked the soft sesame oil cake, and turned to the pan nicknamed "Iron Sheet" that Su Qingluan had made before, planning to fry two more dishes.

On Su Qingluan's side, he washed a handful of green and crispy wild vegetables, and planned to throw them into the fish soup to decorate the fish soup as white as milk.

Soon, the fish soup had changed from a somewhat transparent white to thick and heavy, Su Qingluan used a fence to fish out the fish bones and leftovers inside, as well as the seasoning packets that were put in later, and threw in the fish rot that had been drained after frying and then put it aside, and then put in the verdant wild vegetables that had been cut into small pieces.

After a few moments, the fish soup boiled again, bubbling with snow-white bubbles. Su Qingluan carefully took a little soup with a spoon and tasted it, and then adjusted the taste with salt and white pepper - given that the two little guys in the family eat spicy rookie chicken, she didn't dare to add too much white pepper.

When the fish curd and wild vegetable soup was served on the table, the Yang family also served it with stir-fried vegetables and oil cakes.

Su Xuanhe looked at the five soup bowls brought by Sister A, and pouted a little unhappily: "I want to eat fried tofu again today?" ”

Although the tofu is delicious, the beany smell is not something that everyone can take. What's more, a child's sense of taste will be more keen, and Su Qingluan was not surprised at all that his younger brother pouted and hung up the oil bottle.

Not to mention Su Xuanhe, even Su Xueyan, who was relatively less repulsive to tofu, wrinkled her nose in disgust.

Seeing the disgusted appearance of the second son and the youngest daughter, Yang didn't feel amused, and hurriedly comforted: "Your sister's craftsmanship, you still can't believe it?" It's absolutely delicious today. ”

"What A-Niang said is true? Is it really delicious? The two little guys looked at the "bean bubbles" floating in the bowl and were very suspicious.

"It's delicious!" Yang, who had already tasted a fish curd beforehand, nodded with certainty, "What's more, today's thing is used-"

Yang was about to tell the raw materials of this fish curd, but was touched by Su Qingluan under the table, so he smiled and stopped talking.

Su Qingluan stopped A-Niang, but sold a pass: "It's delicious or not, don't you know if you taste it?" ”

This kind of picky eater based on feeling when you look at a thing must not be allowed to be cultivated by these two little guys. Otherwise, it will only get worse in the future. Originally, the source of food in ancient times was much more limited than in modern times, and it was very rare to achieve "balanced nutrition" in this era.

If you add picky eating, there are no dietary supplements in this era, in case of nutritional imbalance, it will induce a series of diseases - Xu Kekuan's old man is a precedent.

At that time, it is one thing to suffer by himself, but the key is that Su Qingluan may not be so lucky every time and knows the corresponding way of food supplements.

So in order to prevent endless troubles, Su Qingluan consciously diversified his food as much as possible from the beginning, so that the two little guys could eat a little more.

She will try to make it as delicious as possible, but only if she can't pick her mouth, especially if she doesn't even want to taste it just because she "doesn't like it".

But fortunately, Su Xueyan and Su Xuanhe have not yet reached the rebellious period, although they don't want to eat "bean bubbles" very much, but for the sake of Sister A's hard work, they are reluctant to eat one.

And then it smells so good.

"Sister, is this a design?" Su Xuanhe asked vaguely with fish rot in his mouth, "This is much better than tofu!" ”

Su Xueyan also took another bite of the "tofu bubble" that was full of fish bone soup: "This is thinner than the previous bean bubbles!" ”

However, although it is only a thin layer, it has a loose and porous structure, so it can absorb the soup very well.

What's more, because the wrinkled yarn fish curd is seasoned in advance, there is no strong beany smell, and the meat wall is very thin, so even if it is not fish soup, it will not take away the flavor because of the too bright taste, which is naturally easier for children to accept.

Su Guangfu didn't have Yang's opportunity to "try it first" just now, and when he heard that his wife was full of praise for this "bean bubble", he also felt very novel - he hadn't eaten fried bean bubbles before, although he was not a picky eater, but for him, fried tofu was just tofu, which was delicious, and he would not forget it.

But as soon as he took a bite of the crumpled yarn fish curd wrapped in the mellow and delicious fish soup, he knew why.

Although the fish soup has been soaked, the skin of the fish curd is no longer crispy after being fried, but it has become very flexible and elastic, and it is more chewy than ordinary tofu, and you will eat a lot before you know it.

Su Qingluan saw that everyone loved to eat it, and said: "Actually, if you go fishing on the frozen river in winter to make fish puree, and then make it into fish rot, you can keep it for a long time if you freeze it outside." ”

Su Qingluan inquired, although Huaxi Village is not in the cold weather of ice and snow for half a year like the Northeast in the previous life, but it also snows for three or four months. Therefore, if this wrinkled yarn fish rot is in the coldest period, it should be able to be stored for a month.

Another way to store winter grain was discovered, Su Qingluan said that he was very happy, and even ate more for dinner.

However, after eating this meal, Su Qingluan was busy for the rest of the day.

After eating and drinking, Su Qingluan was pushed into the house by the Yang family and let her rest early, in Yang's words, "There was no two taels of meat, and I have lost weight in the past few days."

said so, but Su Qingluan's mind was full of things, and it was impossible to rest steadily, so he continued to write and draw in the dim light under the flickering candlelight, preparing what he needed to buy the next day.

Early the next morning, Su Qingluan even got up earlier than Yang and Su Guangfu.

At this time, the weather can no longer be described as cool, but as "cold", and in this era when there is no heating, getting up is a matter of more and more willpower.

Su Qingluan is okay, after all, he was in the south in his previous life, and he didn't see any heating when he was a child, especially in winter, he was really upright and relied on shaking.

But the two little ones are a little harder.

However, it can't be helped, now this season, if you get up hard, the sun outside will be warmer than the cold inside. And if you blindly lie in the house, you will get clammy and cold, and you will sit down and get sick.

Su Qingluan got up so early, not because he was afraid of getting sick, but because he wanted to go to the town.

Although the recruitment notice has been sent out, the production of jam cannot be on the Su family's side at that time, otherwise if there is an emergency and need to work overtime, adults don't care, and children can't follow without sleeping.

Su Qingluan thought about it, and there was a wonderful place that could become a "plus workshop" - it was a shop that belonged to the Xie family that had been rented by Su Qingluan but had not yet opened to the public!