Su Qingluan looked at her mother's obvious look of "I favor you but don't say it", and she couldn't cry or laugh: "Auntie, I know you love me, but my younger brothers and sisters are still sick, and besides, you and Daddy also want to eat!" ”

"That's a total of six!" Yang smiled, "Your father and I both ate it." Almost all of the whole family is running around these days, so there's nothing wrong with giving you one more! Besides, how old are your younger siblings? Can't eat that much! ”

Although this is said, in the end, it is also obvious eccentricity, and he is afraid that the two children will cry, so Yang can only be careful not to let them find out.

When Su Qingluan heard this, she could only cry and laugh a little and accept A-Niang's kindness with some emotion, and went to her room to rest.

After eating two peaches, Su Qingluan crooked on the bed for a while. In fact, she didn't want to sleep directly, but she was really tired, so even if she didn't even take off her shoes, she just crooked on the side of the bed in a more awkward position, her feet were on the ground, and her upper body was lying on the bed on her side, and Su Qingluan also fell asleep.

However, this posture is also uncomfortable in the end, after sleeping for about half an hour, Su Qingluan was forced to wake up because half of his body was numb, but he couldn't turn over.

When she woke up, she looked at the position of the sun until it was time for her to prepare dinner for the evening.

When they came to the stove room, Yang and Su Guangfu were sitting in the courtyard, each guarding two small stoves made of adobe bricks, on which a small casserole was sitting, and the soup was boiling on it.

The whole courtyard is filled with the smell of herbs and a slightly bitter smell, and although it can't be said to be an attractive smell, it doesn't smell bad at all—as long as you don't drink it.

Seeing Su Qingluan coming out of his room, Yang asked with a smile, "The eldest girl is up?" ”

Su Guangfu on the side was much more serious, just raised his head and nodded silently to indicate "I see you", turned around and stared at the two stoves in front of him again.

Su Qingluan looked at his father's appearance as if he was facing a great enemy, and couldn't help but cover his mouth and chuckle, while the Yang family next to him teased angrily: "Just remember to fiddle with your wooden guys who are Raushzi, if you boil the medicine this time, see how I clean you up!" ”

Su Guangfu, the culprit who boiled two pairs of medicines last time, said that he didn't dare to argue at all, so he could only look at the stove with more good eyes.

Su Qingluan looked at his father's "strict wife" posture, and secretly gave him a handful of sympathetic tears.

Seeing his daughter walking towards the stove room, Yang was a little curious: "What are you doing in the stove room?" It's a little too early to make dinner, isn't it? To make sure she was not mistaken about the hour, she also turned to look at the position of the sun.

Su Qingluan blinked, and smiled a little mysteriously: "A-Niang, today's 'main dish' is a little troublesome, I have to prepare it in advance!" ”

"Why is it so troublesome to eat?" Yang frowned slightly, "Don't be too tired, don't you have something to do tomorrow?" Tomorrow, a new round of "interviews" will start again.

Su Qingluan smiled: "It's okay, I've been hungry for this dish for a long time." What she wants to eat is nothing else, but a light and delicious river shrimp as the raw material - three shrimp noodles.

She walked into the stove room and randomly took out two shrimp from the bamboo jar: Well, although the size is not too small, it is already autumn, and after the spring when the shrimp roe is the most, now you can only eat shrimp brains and shrimp.

However, if you want to eat shrimp roe, the best time is in late spring and early summer - it's a pity that Su Qingluan has just crossed over at that time, and he has just picked up half a life, so it's really not the time to eat any "three shrimp noodles".

So now, because there is no "shrimp roe" in the good "three shrimp noodles", there are only "two shrimps" left.

However, because of the lack of shrimp roe processing steps, it saves a lot of time compared to the original version of the three shrimp noodles - that being said, it is not so easy to make a "shrimp topping" that can satisfy five people.

Fortunately, Su Qingluan did not plan to make toppings completely according to the steps of the three shrimp noodles, after all, the three shrimp noodles only have shrimp meat, shrimp roe, and shrimp brain as a side dish for the meal, although it is very light, but after all, there are some vegetables missing.

And these patients at home have been lacking exercise in the past few days, if they don't supplement fiber......

It may be difficult to reincarnate the grains every day.

For the sake of his family's "smooth road", Su Qingluan can be said to have broken his heart.

In this way, with the addition of other ingredients, there will be more toppings that were originally only composed of shrimp, otherwise less than three catties of river shrimp will go to the shrimp head, and the remaining shrimp will not be enough for the family to eat.

Although there are some improvements, in general, this "two shrimp noodles" also need to peel out the shrimp.

So Su Qingluan peeled out all the shrimp, and the shrimp brain and the peeled shell were directly fried in soybean oil to become shrimp oil.

But now Su Qingluan only sprinkled a little white pepper to make the shrimp fresh and fishy, and did not fry it immediately - otherwise it would not taste good when it was cooled later.

She cut the carrots, green shoots and lotus root into small cubes, much smaller than the dice pieces, and put them on three plates, which were very pleasing to the eye.

The reason why these three vegetables are chosen is that these three vegetables are very crisp and tender, and after they are fried, they will form a rich taste with obvious contrast with the tenderness of the shrimp; Another reason is that the flavor of these three vegetables will not be too spicy or heavy after stir-frying, robbing the shrimp of the deliciousness, but because the taste itself is relatively bland, absorbing the freshness of the shrimp oil and the taste of the shrimp are unique and integrated.

The toppings of this kind of noodles are hot, so now Su Qingluan temporarily put the prepared toppings aside for the time being, turned around and began to prepare the noodles.

Originally, the so-called "three shrimp noodles" need to be flexible and chewy, which can make the texture smoother and more elastic. However, this requires that the noodles should not be too thin and not cooked too hot, otherwise the texture will be too soft.

However, considering that the audience of this bowl of noodles is a patient who has not fully recovered from the wind and cold, Su Qingluan changed his attention and planned to make the taste of the noodles more soft and delicate, otherwise it would not be fun to make indigestion one by one.

Since it is shrimp noodles, it is best to bring the umami flavor of river shrimp to the noodles. Su Qingluan rolled his eyes and replaced the water originally intended to be used with the dough with the "river shrimp bath water" used to blanch the shrimp shell before, and the soybean oil that was originally used to increase the flexibility of the dough was also replaced by the freshly fried shrimp oil.

After such an operation, the dough, which originally only had the fragrance of flour, was dyed with a layer of light umami belonging to fresh shrimp, and it smelled more attractive than before.