When Su Qingluan soaked the yam in the water, the stove had already risen over there.

Because the greens to be made today are very bland, Su Qingluan plans to boil them all - after all, if it is stir-fried, not only will there be more oil, but also more seasoning, so by tonight, the whole family will definitely be coughing.

So Su Qingluan planned to boil a pot of hot water first and blanch all the vegetables with water. And anyway, the water is boiled underneath, and the steamer is simply set up on the top, and the yam that has been broken into small pieces is placed in the steamer.

Wait until the water below is almost boiling, and the yams on top are almost good. Su Qingluan used chopsticks to test the softness and hardness of the yam - well, the chopsticks can clip the yam very smoothly and easily, and the section is the kind of delicate and soft sand-raising texture.

Su Qingluan nodded: The heat of this yam is enough.

In order to prevent a half-baked hard heart from being sandwiched inside, Su Qingluan covered the cage drawer and steamed the yam for about a cup of tea before bringing the cage drawer off the top of the pot.

The water below here is also boiling, and Su Qingluan plans to boil it all, so all the dishes need to be blanched.

She added a little salt and a little soybean oil so that the blanched dish would be more green. In order to visually make the faint green leafy vegetables look a little appetizing, Su Qingluan also deliberately soaked a few wolfberries and waited until they were dotted on top of the green vegetables.

The main effort of raw pork porridge is still boiling, but the technology of making it itself is not too demanding. Su Qingluan took advantage of the fact that he had been boiling raw pork sliced porridge on the stove over there, and he was making jam here.

Originally, the original jam was a dark orange-red brown color, which was very rich, but if it was eaten directly, the taste was sour and not very palatable—not to mention, two small dots would probably pour the tooth sore.

So Su Qingluan planned to improve the jam in front of him from both visual and taste perspectives.

If you want to increase the crystal visual experience, plus the sweet taste, Su Qingluan's first thought is honey.

However, the ambient temperature of the outside world is very low now, and the current honey is pure natural honey, very rich, and no strange additives are added, so the honey at this time is often like lard, which is in a white solid state.

It is possible to dilute the honey, but in that case, the taste will become thinner.

Su Qingluan thought about it and took his iron frying pan.

The frying pan is recessed in the middle and slightly upturned around the sides, and although the capacity is not large, it can still gather a small amount of liquid in the center.

Su Qingluan added a portion of water to the center so that the edge of the water reached almost two-thirds of the bottom of the pot, and then added some white sugar to let it melt in the water.

Because he was afraid that the water would evaporate too quickly due to local heating, Su Qingluan adjusted the heat to the minimum under the premise of not extinguishing. In order to prevent the sugar water from turning caramel color because it was boiled too hot, she kept stirring back and forth in the frying pan with a long-handled spatula.

Until slowly, the original gurgling sugar water gradually turned into small bubbles that were fine and not easy to break, and there was a tendency to become more and more dense. Su Qingluan dipped the sugar water a little with a shovel, and lifted it up with a shovel, and the sugar water fell into the pot drop by drop, but compared to ordinary water, it could pull out a long crystal silk thread.

Su Qingluan knew that this syrup was almost boiled.

Although the syrup still looks very thin now, as the temperature decreases, the syrup will become thicker and the fluidity will decrease, Su Qingluan is not worried.

Honey, on the other hand, is biologically active because many of the nutrients in it are biologically active, so even if you brew honey, you should not use boiling water that is too hot, but use warm boiled water or simply use room temperature water.

However, when Su Qingluan washed the honey away into a brownish-yellow semi-solid fluid, and added the cooled syrup to it, the mixture of honey and syrup had turned golden yellow, and because of the addition of syrup, it appeared more crystal clear.

Su Qingluan stirred the original reddish-brown jam with the syrup thoroughly.

Due to the golden yellow color of the syrup, when well mixed with the original brownish-red jam, the jam's original heavy and intense color is diluted to a beautiful and light bright orange color.

And because the syrup that has been boiled successfully makes the whole jam appear more and more crystal clear, the finished product of the whole jam looks very cute as if it were some kind of glass crystal.

Su Qingluan tasted the jam that was fully mixed with syrup and honey: well, it has changed from the initial sour and astringent to sweet and sour, and it feels very appetizing.

Su Qingluan thought for a while, then turned around and took a piece of oiled paper for food - this kind of oiled paper Su Qingluan barely used as cellophane for modern piping bags, although it is not as convenient as cellophane, but under the current conditions, there is no way to ask for more.

The yam has been set aside and cooled to almost room temperature. In order to prevent the yam from being prepared too early and causing water loss and taste loss, Su Qingluan put the steamed yam into a small bowl, and used another larger one upside down in this bowl to prevent excessive loss of moisture in the yam.

In addition to the final plating of the yams here, it is quickly done, and the green leafy vegetables after blanching over there can only be fried at the end, but it takes a little time to boil the porridge, otherwise it will become a clear soup with little water.

What Su Qingluan wants is the feeling of being sticky and soft, so that the rice porridge hangs on the meat as if it is wrapped in a layer of white pulp, so it needs to be boiled slowly over low heat.

The other stove will be used to fry leafy greens later, so you can't turn off the heat for a while. Su Qingluan pondered that he would simply use this time to boil a little more syrup, saving him from having to boil it on the spot when he wanted to use it, which was a bit time-consuming.

However, Su Qingluan considered that there were no preservatives in this era, so this syrup should not be left for too long. Even if the temperature of the outside environment is very low now, it can be stored for a maximum of ten days and a half months.

After calculating the time and total amount of syrup that might be used during this time, Su Qingluan began to continue to boil the syrup in a frying pan, and the porridge base of raw pork slices porridge was still stewed on the stove over there.

During this period, Liu Yunniang and Sun Guixiang next door both came to Su's house to visit Su Qingluan. But Su Qingluan was really scared by this experience of being sick with each other, and no one dared to put it in the house - especially Sun Guixiang's belly, which was only a month or two before giving birth, so Su Qingluan was terrified even when she appeared at the door of Su's house.

Don't let the pregnant woman get sick - this is the only thing Su Qingluan thought in his heart when he asked Sun Guixiang to go back.