In fact, whether it is stirrups or horseshoes, although Su Qingluan watched a lot of videos to pass the time in his previous life, most of the time he watched them from the entertainment aspect, and he did not carefully observe the specific appearance and structure of these two objects up close.

So even though she had read it many times, it was still like a word that she had seen many times but had never written carefully, looking familiar, but "forgetting to put pen to paper".

Su Qingluan could only draw a rough sketch based on his own impression, and then feel that something was wrong and then slowly revise it. But after changing it, I always feel that there is still something wrong with it, so I can only take a look.

Fortunately, for stirrups and horseshoes, she can explain what they are used for, and Songbo seems to be from the army, so maybe an insider can see what is wrong with the thing he painted.

Thinking so, Su Qingluan recorded the general shape of the horseshoe and stirrup and the two more important things about adding salty liquid to iron smelting and steelmaking on a piece of paper, and put it on the top of the cabinet where the clothes were placed at the head of the bed, and even pressed it with the hairband he could get tomorrow morning to prevent him from forgetting to take it away.

Because Su Qingluan didn't rest well on the first day, and he couldn't rest for a whole day today, even if Su Qingluan had the willpower of an adult, the fatigue of his body was really unbearable, so when he blew out the candle and lay on his bed, Su Qingluan fell into a dark and sweet dream.

This sleep was very heavy, and Su Qingluan didn't even have a dream. This night, everyone's situation was relatively stable, so she was able to sleep peacefully.

Sleep well, Su Qingluan felt refreshed when she woke up in the morning, and the feeling of heaviness and tiredness before going to bed yesterday was all swept away.

Although it was still foggy weather when I woke up in the morning today, it was probably a good night's rest, so Su Qingluan could feel a little refreshing feeling of "the plan of the day lies in the morning".

After thinking about what he could eat this morning, Su Qingluan heard a faint sound of selling coming from far away.

Huaxi Village is so big, although it is surrounded by high mountains, the terrain in the village is relatively flat. What's more, there are no particularly huge trees in this village, so the terrain is very open.

Because of this, once there is any sound, it can be transmitted far, far away.

So Su Qingluan heard a voice coming, in fact, when the person who made the sound came over, it was estimated that there would be at least a cup of tea.

In the morning, there are many vendors selling things on the country roads, selling eggs, side dishes, salted fish, river shrimp, and tofu.

Everyone is only in the village, Huaxi Village is full of less than 100 households and 3500 people, and these people who carry small merchants to sell things every morning do not sell much, which is better than freshness.

Su Qingluan listened attentively and listened to what was being sold today, and it turned out to be the water tofu for sale. Su Qingluan's eyes lit up, and she knew in an instant: she knew what she was going to eat in the morning.

In the past two days, she has been eating porridge in the morning and evening, and Su Qingluan plans to change the taste of the sick number in the house this morning, so when the tofu stall approached, she asked the tofu seller to buy a piece of tender water tofu.

This water tofu looked like it had just come out of the pot, and when it was placed in Su Qingluan's bowl, it was still steaming white. When I got closer, I could smell the obvious aroma of beans.

After Su Qingluan lit the fire, he put an iron pot on the shelf to boil the water, but he dug up a scoop of white noodles and put it in the basin, beat it with three eggs, and added water to make a light yellow soup, and used this soup to make noodles.

However, Su Qingluan's noodles were not mixed into a dough, but slightly stirred by hand to become flocculent, and the slowly dried flour was stained with moist egg liquid and turned into a small ball of flocculent. Su Qingluan saw that the flocculent matter had not become particularly large, and felt that the stirring was almost over, so he put the flocculent flour aside.

Then, when she was in a meeting, she started to blanch the tofu that had been cut into small pieces.

Blanching tofu needs to wait until the water in the pot boils, Su Qingluan took advantage of this gap to light up the other stove and sit on the steamer.

Su Qingluan once asked if there was a cellar or something at home when he was just in the early autumn - not to mention, there was really one next to the chicken shed in the back garden against the root of the wall.

She once suggested that Su Guangfu expand the volume inside, after all, the vegetables stored in the cellar are not easy to rot, and the larger ones can store more reserve vegetables.

However, the terrain here is relatively loose land, and the volume that can be expanded is limited, and if the cellar is too expanded without restrictions, it is easy to cause landslides, and the gains outweigh the losses, so Su Qingluan will just do it.

However, by this time, there were already many other autumn vegetables in the cellar that were not convenient to be preserved as pickles, including Chinese cabbage.

Su Qingluan took a lit candle and carefully opened the cellar, and while testing the oxygen status in the cellar with the flame of the candle, he cautiously went down to the cellar.

There are a lot of autumn vegetables under the cellar, and the most common one is Chinese cabbage, which is one of the most common autumn vegetables on the market.

Because the location of the Chinese cabbage is close to the exit of the cellar, Su Qingqing went to get the Chinese cabbage and took a stick of incense, and he didn't delay too much - although when he came back, the water in the pot that originally needed to blanch the tofu was already boiling.

Su Qingluan put the tofu in it with a fence, and carefully submerged the tofu cubes in boiling water together with the fence - she had to be so careful, after all, if she was not careful, the trembling water tofu would be scattered.

Although you will have to slip the tofu later, if you blanch it like this, the obvious beany smell on the original tender tofu will be greatly reduced, and a little heating will also make the water tofu that was originally scattered when you touch it a little stronger, and it will not become a "tofu brain" later.

Taking advantage of the time between blanching tofu, Su Qingluan picked out a few emerald green cabbage leaves from the cabbage, washed them, and then changed the knife to split them into two, and finally blanched the boiling hot water in the steamer to make the originally very hard cabbage leaves soft.

When blanching the cabbage leaves over there, the tofu here has also been blanched, Su Qingluan poured the water, put the fence with the tofu aside to dry, and then added a small half pot of cold water to the iron pot again.

After thinking about it, Su Qingluan pulled a carrot from the root of the outer wall and cut it into small cubes. He also cut the iron stick yam that he had eaten last night into small pieces, threw it into the pot first, and added a little salt to boil.

Both of these things need to be opened for a while before they can be fully cooked, so Su Qingluan temporarily focused on the cabbage leaves on the other side.