Su Qingluan looked at the cabbage leaves that had been scalded and softened, and tried the softness and hardness, which could easily be circled completely without letting the vegetables below partially crack, so he knew that the heat was almost over.

After all, it is only the initial processing, and it does not need to be completely scalded and matured, so Su Qingluan used chopsticks to clip out the vegetable leaves and pass them through cold water a little, so that the edges of the vegetable leaves maintain that emerald green color. Then take a piece of marinated bacon that has been prepared before.

Because the salted meat has been fully squeezed and marinated in a high-salt environment before, a large amount of moisture in the meat is lost, and the whole texture is very tight and relatively hard.

It's a bit more strenuous than cutting fresh meat, but as anyone who has ever cut a vegetable knows, it's easier to control the shape of the cut than the softer, slippery ones.

For example, now, this kind of tightly textured salted meat is just right for Su Qingluan, because she wants to cut out that paper-thin effect.

After slowly changing the salted meat into meat slices, Su Qingluan looked at the morning sun outside the window: Well, I could see the sunlight shining through the other end of the meat slices, making the whole meat slices appear slightly transparent and bright red moisturizing.

This kind of meat slice is like ham, if it is in modern times, Su Qingluan really wants to eat it raw and try it. But again, there are no complete antibiotics and anthelmintic drugs in this condition, and it is easy to really die in case of death.

Although the conditions in this era are really a bit hard compared to the conditions in the previous life, she still cherishes this little life for nothing, so she doesn't plan to jump to the death.

Su Qingluan rolled the cured salted pork, which was as thin as paper, into the cabbage leaves that were divided into two longitudinally by the knife, and rolled one piece at a time, and if the meat slice was relatively small, rolled two pieces. Moreover, these cabbage rolls were all vertically cut by Su Qingluan and stood vertically on the plate, like bamboo shoot heads with short and fat heads upward, just emerging from the ground.

After rolling the pieces of salted meat into the cabbage leaves, Su Qingluan put a plate of cabbage and salted meat rolls on the cage drawer and steamed them through water.

At the same time, with the gap in preparing cabbage rolls, the diced carrots and yams in the iron pot also became almost soft, Su Qingluan picked up a piece of diced radish with chopsticks and used a slight force, and the carrot was broken into half and transferred into the pot.

Su Qingluan didn't use much strength, he knew that the radish had been boiled and soft, so the yam that was easier to ripen was even more important.

Thinking so, Su Qingluan transferred the diced vegetables and vegetable soup boiled in the iron pot to the clay pot where the porridge was boiled, and began to adjust the taste.

After a while, Su Qingluan tasted the taste of the soup, and saw that the flour that had been stirred into the flocculent shape was evenly sprinkled into the vegetable soup, and slowly, the flour was scalded into a "small lump" when it encountered hot water. And Su Qingluan was boiling the pimple soup.

Because the gnocchi is made by mixing the egg mixture into the water, it is more tender and refreshing than ordinary gnocchi. Su Qingluan carefully observed the situation of the flocculent noodles in the water, and kept stirring and pushing, lest the dough slowly knot into lumps.

Soon, the shape of the heated gnocchi gradually settled. And there is still a lot of vegetable soup in it - Su Qing was afraid of sticking to the bottom of the pot, so he deliberately added some more water.

From now on, it is necessary to further boil and collect the juice, but considering that it is pimple soup inside, Su Qingluan does not dare to open too much fire, lest it paste the bottom of the pot.

Taking advantage of the juice over there, Su Qingluan turned around and looked at how the cabbage and salted pork rolls were doing.

The parts selected by Su Qingluan for marinated salted meat are all varied, so the fat and thin are alternate, and the fat content is sufficient. Therefore, when it is slightly heated, the fat in it will precipitate little by little and soak into the cabbage wrapped in the meat slices, so that the cabbage with a light taste will have a faint oily taste.

What's more, this time the salted salted meat Su Qingluan was not cleaned in advance, so the salt and other seasoning content on it was sufficient, even if there were no particularly heavy spices, but the taste was also very sufficient, and there was no need for Su Qingluan to prepare seasonings such as salt - the salted meat could be used as an errand for seasonings.

Because the vegetable rolls are vertical, the fat and vegetable soup after heating will slowly penetrate into the lower side, Su Qingluan opened the cage drawer and quickly turned the vegetable rolls upside down, so that the other side was down.

And here, seeing that the pimple soup was boiling again, Su Qingluan put the shredded vegetables in it and boiled them together, and finally added some salt and soy sauce to taste. When the soup was almost finished, Su Qingluan took the entire crockpot aside and put the iron pot back on.

First, put soybean oil in it, then pat a few garlic seeds, put the garlic in and fry until fragrant, then add minced green onions, and wait until the green onion leaves are slightly browned, and the base oil of the onion and garlic flavor is fried. At this time, add the appropriate water, soy sauce, and salt as a base taste, wait until the soup is boiling, and then slide the blanched tofu cubes into the pot.

At this time, take out a little mung bean root powder and add water to dissolve and mix thoroughly, put it into the soup, let the soup slowly turn into a crystal and thick state, and wrap each piece of tofu cubes.

Wait until the tofu comes out of the pot here, and the cabbage and salted pork rolls over there are almost ready.

As soon as Su Qingluan lifted the lid of the pot, the umami of pickled salted meat mixed with the sweet taste of cabbage was very tempting—the evidence was that Yang Shi outside the stove room smiled: "What are you doing so fragrant this morning?" ”

Hearing Yang's voice, Su Qingluan turned around and said in surprise: "Ah Niang, why don't you rest for a while?" ”

"Hey, I've fallen apart in bed all day, I'll see what I can do." As he spoke, he went to serve the pot of boiled gnocchi soup.

Originally, this pot was used to cook porridge, but today Yang Shiyi lowered his head: "Yo, it's not porridge today?" ”

"Well, eat pimple soup today and change the taste for everyone." Su Qingluan smiled and put out the tofu, "Eating porridge every day, and eating two meals in a row, will always be crooked." ”

Of course, this "greasy" will definitely not talk about Yang and Su Guangfu, and they have not eaten porridge all month.

Yang said: "You just spoil the two of them." ”

Su Qingluan smiled silently, suddenly thought of something, turned his head and asked, "How is the snow goose?" Was last night okay? ”

"Okay, I got up and watched it three or four times, and the little snoring slept so fragrant! Like a little pig! Yang teased his little daughter as he poured out the pimple soup.

Although she still has a little dark circles under her eyes when she gets up at night, her daughter does not have convulsions as before, which still makes Yang very happy and relieved.

After bringing all the dishes and rice to the table, Su Qingluan looked at his younger brother and sister who were sleeping in a daze, looked around and asked, "Why didn't you see Daddy, where did he go?" ”

You can't be lazy, right? Su Qingluan muttered.