Su Qingluan is naturally not behind her ears, she is bubbling with bad water. Originally, Su Qingluan had never found a proper opportunity to "fight back" to Mu Xingzhi's bowls of "Coptis chinensis", but when she heard the hawker say this, her heart moved: I was really sleepy, and a pillow was handed over!

Isn't this an opportunity?

Su Qingluan had a small abacus in his heart, but the movements in his hands and noodles did not slow down.

Because a large amount of soup will seep out during the heating process, the soup dumplings cannot be made like ordinary steamed buns, otherwise the soup will penetrate into the outside of the dough, which will make the dough soft and lose its fluffy taste.

The dough is slightly transparent and chewy, and most importantly, it doesn't let the soup seep out.

This dough requires half cold water and half hot water, and a little salt and sugar are added to the dough.

Of course, salt and sugar are not added at this time for seasoning, but to increase the flexibility of the dough and help to rise the dough.

Because there is no need to make a dough, the proofing process does not take too long. Even if the weather is cooler now, it is enough to let the steamer rise for two quarters of an hour by the steam of warm water.

Su Qingluan took advantage of this gap in the proofing dough to cut the pork belly he bought yesterday into small diced meat, chopped it into meat filling, and added various seasonings and water chestnuts to increase the taste.

When today's meat filling was whipping, Su Qingluan didn't put too much water, but instead used a part of yesterday's meat jelly to melt in warm water and directly beat the meat filling.

As for the remaining meat jelly, Su Qingluan found that although it was slightly softened compared to this morning, fortunately, there were only a few traces of melting on the surface, and most of the soup jelly was still in a solid state.

But this also shows that the soup jelly in front of you can no longer withstand the slightest heat, otherwise it will melt faster and more severely.

In order to ensure that the soup jelly was a complete solid before entering the pot, Su Qingluan had to keep putting his hands outside a large urn filled with well water in the process of making the soup dumplings, relying on the low temperature of the well water to keep the temperature of the fingertips not too high.

By the time most of the soup dumplings had been made today, Su Qingluan felt that the tips of his fingers were already a little numb with cold.

Fortunately, the results are gratifying, the soup dumplings are crystal clear after coming out of the pot, and after carefully taking them off the top of the drawer, you can see the faint soup swaying inside through the dough.

However, in order to prevent the dough from being damaged too much, Su Qingluan simply served the entire cage drawer on the table, which not only ensured that the soup dumplings could maintain the temperature for a longer time, but also allowed everyone to take out the soup dumplings in one step without having to toss them a second time.

Today's greens are relatively simple, and they are all "Chinese salads" – a variety of wild vegetables dipped in sauce.

But the meat is really hearty.

In addition to the tender and elastic pork filling in the soup dumplings, Su Qingluan slightly grilled yesterday's chicken pieces and pork rinds on the frying pan, and sprinkled them with salt, dogwood and cumin, which are the magic weapons of barbecue.

After stir-frying with spices and boiling with marinated bacon meat, the pork rind and chicken pieces are completely soft and flavorful, and after being dried overnight, the surface has a crispy texture.

In this way, the surface moisture is evaporated, and the lightly dried pieces of meat are grilled to become a more elastic texture, and with the addition of seasonings to stimulate the aroma, it becomes a delicious food that is chewy on the outside but still tender and juicy on the inside.

When Su Qingluan brought the roasted pork rinds and chicken pieces, Su Xuanhe and Su Xueyan were muttering to the small bowl of mustard sauce on the table.

"Auntie, what is this?" The little girl looked up at Yang.

"It's called mustard." Yang smiled and touched his little daughter's bud and explained.

"Mustard? What is wasabi? ”

"I guess it's made of mustard gnocchi." Su Xuanhe said matter-of-factly.

This made Yang question. She actually knew that mustard gnocchi and mustard were related, but as for the relationship, she hadn't paid close attention to it, so she didn't know how to explain it.

However, Su Qingluan happened to know, so he said: "This is made by fermentation of mustard seeds, and mustard seeds are also grown from mustard seeds." ”

Originally, I thought that such a sentence would finally be explained clearly, but children's questions are always endless, Su Xueyan blinked: "Sister, what is fermentation?" ”

Su Qingluan suddenly thought of a sentence: if the action of microorganisms is beneficial to the human body, it is called fermentation; If it's harmful, it's called corruption.

However, if you answer in this way, you will probably be asked again what a microorganism is, and the scope of the answer will definitely exceed the scope of understanding in this era......

So Su Qingluan could only start pretending to be stupid.

Fortunately, the two little ones were quickly attracted by the special smell of mustard.

The child's curiosity was strong, and when they smelled the spicy taste of mustard sauce, the two of them curiously approached ten catties and sniffed it. Su Xuanhe was choked and sneezed several times, while Su Xueyan was even more exaggerated and cried directly.

Although I am sorry for my brother and sister, what Su Qingluan thought of when she saw this scene was: The hawker really didn't deceive people, this yellow mustard sauce is simply outstanding!

The combination of wasabi and aged vinegar subtly neutralizes the greasy taste of soup dumplings and grilled pork skin chicken, and brings out the aroma of the meat.

At first, the two little guys refused to add mustard because of the "painful lesson" of Fang Cai. Su Qingluan neutralized the choking spicy taste with old vinegar, dipped the sauce and let the two of them try it, and promised that "if it doesn't taste good, I'll eat it for you", and the two of them tried it carefully.

And then it smells so good.

Today's soup dumplings are so delicious and juicy that even if the two little ones have been scalded several times, their lips are red and their mouths are oily, they are reluctant to put down their chopsticks.

The last two people could only slump in their seats motionless because they had eaten too much, and when they were able to move a little, they were ordered by Yang to walk around the courtyard to eat.

However, Su Qingluan felt that it was no wonder that her younger brothers and sisters liked to eat this soup dumpling so much, today's dough rose just right, very elastic and strong, and the taste of the broth was also salty and delicate, which was very difficult for her.

But now Su Qingluan's attention is not on the soup dumplings - from the moment the soup jelly is completed, Su Qingluan already knows that his soup dumplings are destined to be welcomed.

She is now studying how the bowl of mustard in front of her can be used as a weapon to help her "fight back".

The reason why mustard has a strong volatile smell is because there is a saccinoenzyme in it, and even if Su Qingluan doesn't know the specific physical and chemical properties of this thing, he can also know through the physical and chemical knowledge at the junior high school level: whether it is biological enzymes or volatile substances, they will volatilize or decompose after heating.

So how does she make a mustard without heating it?