Although Liu Yunniang and Sun Guixiang were all told by Su Qingluan to go back, the two of them put down a lot of things - basically eggs, meat and vegetables.

Liu Yunniang also took a crumpled small oiled paper bag, and she couldn't tell what it was. Su Qingluan was curious to take it apart and see that it was a ginseng about the same thickness as a carrot.

Su Qingluan's cognition of this thing is at most "ginseng can be sliced and stewed as a condiment for medicinal food, and it has the property of warming and replenishing".

This ginseng is not small, and there should be no batch cultivation technology now, and the estimated price is outrageously expensive - but Su Qingluan prefers this ginseng is Liu Sheng went to dig in the mountains when his legs and feet were still sharp, and I don't know how long he has been collecting it at home.

Even if he thinks about it with his heels, Su Qingluan also knows that this thing is very precious, and now he actually brought this thing to his family, Su Qingluan couldn't say anything.

This precious thing naturally can't be moved, and Su Qingluan plans to find a chance to return it to Liu Yunniang in a few days.

Thinking so, Su Qingluan carefully wrapped the ginseng again and put it on the upper layer of the shelf, so as to prevent it from being accidentally knocked off and broken again, it would not be easy to preserve.

Tonight, the boiled vegetarian dishes are blanched in water, and they can be put aside and stir-fried with garlic for a while, but over there, Su Qingluan has already wrapped corn starch with light soy sauce and green onion and ginger water, and hung paste on the pork tenderloin.

Originally, Su Qingluan wanted to use white pepper to remove the fishy, after all, white pepper can well remove the fishy taste of pork, and it can also improve freshness. However, remembering the red and swollen throat of the old and young family, and the coughing cough, Su Qingluan still gave up and used the softer taste of green onion and ginger water - but it took a little longer to soak and take a little more effort.

When the rice porridge began to bubble up with "goo-du-du" fine churning bubbles, Su Qingluan slid the fried tenderloin slices into the pot, and then used the long-handled ladle back of the stir-fry to gently push away the lump of meat that was sticky because of the paste, so as to prevent the scene that the outside was already cooked later, but the inside was still raw.

This kind of meat slices in the porridge do not need to be boiled all the time on high heat, but need to be placed in the porridge, not so much "cooked", but "smothered" by the soft and sticky rice porridge, so the taste is very smooth and delicate, and it is not hard and woody.

When he saw that the porridge was almost hot, Su Qingluan blanched the finely chopped vegetables and put them on top of the porridge as a garnish - because the blanching was too cold, the vegetable leaves would not turn yellow or black even if they were boiled in white porridge.

As long as the lid of the pot is tightly covered, although the stove below is turned off, because the air in the stove is still quite high for a period of time, it can still ensure that the ingredients in the pot on the stove do not cool down.

What's more, the pot is still thick and dense white porridge, and such ingredients will have much better heat retention performance than some clear soups with little water.

So when Su Qingluan was making mashed yam or boiled greens here, he didn't have to worry about the porridge over there cooling down.

However, compared to the cold dish of yam puree, boiled greens are hot food after all, so Su Qingluan still decided to boil them at the end, so she let the water in the steamer boil for a while, she pressed the flames in the hearth to a minimum, and pulled out a few large firewoods that were basically not too burning.

In this way, there will be no waste of firewood.

As a chef who used to be able to take charge of himself in a big restaurant, Su Qingluan has some requirements for "plating" - what to eat is not only delicious, but also beautiful.

Although she doesn't need to make a very exaggerated shape like "squirrel fish" every time, she still feels that it is necessary to at least make the basic presentation beautiful.

So how to put a simple jam and yam puree on the plate, Su Qingluan struggled for a long time.

Suddenly, she thought of a way to crush the yam repeatedly on the back of the spoon into a delicate yam puree, and then roll it into a sharp cone shape with the oiled paper that was going to wrap some sauce and marinated food, and seal the mouth with a little bit of boiled soft white porridge instead of the paste.

Then from the top of the loose mouth into the crushed delicate yam puree, then close the top of the loose mouth, and finally in the tip of the oil paper out of the oblique slant with scissors cut out an oblique gap, the yam puree like cream in the oil paper made of "piping bag".

Of course, this kind of improvised piping bag is not comparable to the quality and effect of the previous life, and the mashed yam is not as light and full as the whipped cream. Therefore, it is impossible for Su Qingluan to hang the chopsticks in the air and gently turn them like using cream to decorate flowers, and squeeze "petals" on them.

She had to stand the chopsticks on the plate, which were originally the "stamens" of the flowers, so that the mashed yam, which was much denser than cream, would not fall off and fall into a mess.

Although this posture is a bit awkward, it finally stumbled and stumbled to get the "yam mud flower" out, and one by one it "bloomed" in the dark coarse porcelain plate, but there was a different kind of plain elegance.

At this time, after sufficient static mixing, the syrup and jam flavors that were originally loved together by thorough stirring have almost blended with each other.

Su Qingluan stirred the jam mixed with white sugar honey syrup again, because of the faint golden color of the honey and the crystal clear visual effect of the white sugar boiled into syrup, the jam that had been thoroughly mixed now was softer than the jelly feeling at the beginning.

Su Qingluan poured the small bowl of jam on the plate of white "flowers" with his backhand, and in an instant, the original pure white was dyed with a layer of crystal clear orange red, and it also shone with a crystal and attractive luster, which was not only more beautiful, but also the moist color and sweet smell that smelled sweet and sour attracted people unconsciously.

After pouring it all at once, because the jam was mixed with syrup, it was very thick, so there was a thick layer left at the bottom of the whole bowl.

Su Qingluan dipped a little bit of his finger and tasted it: En! It's so wasteful to throw away so much!

Thinking about it, she opened the oiled paper that she used as a "piping bag" before, and there was indeed a lot of yam puree stuck to it!

Both of these are leftover leftovers, which naturally cannot be plated. However, it is not only a waste but also a pity to throw it away like this, Su Qingluan simply scraped the yam puree off the oil paper with a spoon, and smeared it on the edge of the bowl containing the jam with his backhand, so that the yam puree slowly slid into the bowl.

Su Qingluan stirred these two "leftovers", scooped a piece with a spoon and put it in his mouth - well, the yam is soft and delicate and the sweetness of the jam is sweet and sour, plus because the weather is getting colder and colder, things in the air will soon lose heat, so Su Qingqing feels like a mouthful of sweet and sour appetizing ice cream in his mouth.

She squinted slightly: In this way, the younger brothers and sisters will definitely like it - it is estimated that the father and mother will eat a few more bites!