Su Qingluan watched the river shrimp gradually change color, so he added the white flax that was originally placed next to him to the frying pan.

If the flax at home has not been processed, it is all raw flax, and it is not as fragrant as the fried flax. Su Qingluan fried the dried shrimp and flax together this time.

Stir-frying, Su Qingluan found that although the frying pan he was using now also had a certain arc, the arc was limited, and if he didn't pay attention to it, the dried shrimp and flax would fall out of the pot directly, so he simply planned to use an iron pot to fry.

However, the iron pot cannot be used directly, after all, when it was used to fry shrimp oil, it was stained with a layer on the bottom of the pot.

Although the shrimp oil is fragrant, it can easily rob the flavor of the ingredients. What's more, if it is contaminated with soybean oil, the beany smell will be more obvious after cooling, which will affect the taste of fried dried shrimp and sesame salt.

Su Qingluan thought for a while, first washed off the thicker oil layer with the hot water left over from the steamed cakes, and then grabbed a handful of flour, evenly smeared it on the inner wall of the iron pot, and kneaded it back and forth.

After a while, the flour is rinsed off with water, and the oily iron pot is washed as clean as new.

Su Qingluan put the iron pot back on the top of the stove, poured in the dried shrimp and flax that had been fried halfway before, and continued to stir-fry over low heat.

As the moisture inside the flax and dried shrimp gradually evaporates, the umami of river fresh and the sesame aroma of flax gradually waft out of the stove.

"Huh? What does it taste like? The child's sense of smell is the keenest, and Su Xueyan, who was playing and dancing in the yard in front of her, was the first to notice this smell, and raised her nose to sniff back and forth.

Yang, who was washing dishes in the back of the yard, and Su Guangfu, who was tinkering in the chicken shed, also noticed.

The Yang family saw Su Qingluan go to the stove room to start the fire again, so he immediately knew that this fragrance must have been made by his eldest daughter.

Yang wiped his hands with his apron, turned around and went to the stove room, and sure enough, he saw Su Qingluan busy in front of the stove.

She smiled and said, "Big girl, haven't you eaten enough?" What are you doing again? ”

Su Qingluan actually heard the footsteps when Yang approached, but now she didn't dare to be distracted and look up to talk to Yang, because the dried shrimp and flax in the pot had gradually begun to make a slight "crackling" sound, which meant that the moisture inside had further evaporated, and the ingredients had begun to scorch due to heat.

At this time, it is the most critical step in stir-frying dried shrimp and sesame salt, and if you are not careful, it is easy to paste the ingredients, especially the flax fried.

In this way, the sea rice sesame salt will be a little black in appearance, not to mention the appetite, but more importantly, the pasted flax or dried shrimp will be bitter, completely losing the original fragrance and umami.

So, Su Qingluan only dared to quickly move his eyes up and lowered his head: "A-Niang, I didn't make food, it's the shrimp and sesame salt." ”

Yang Shi realized at this time, and suddenly realized: "You said it was a condiment, but I never thought it would be so fragrant!" As she spoke, she couldn't help but smell the smell wafting in the air.

Su Qingluan saw that the "crackling" sound was a little more dense at this time, and smiled at Yang: "Auntie, when there is almost a cup of tea, this shrimp and sesame salt will be done, if you finish brushing the bowl later, come and taste it?" ”

Yang nodded with a smile, and raised his voice in agreement: "It tastes so fragrant, aren't you afraid that I will eat it all?" ”

Su Qingluan said with a smile: "As long as this thing has river shrimp and flax, it is not difficult to make, if A-Niang wants to eat it, I will make it next time." What's more, there are no requirements for the size of the river shrimp, even the smallest small shrimp is okay, so as long as you catch some small shrimp with the net of the net shrimp, you can do it.

In the middle of his thoughts, the original "crackling" sound slowly faded again, and Su Qingluan knew that the water was fried and almost all evaporated, and the dried shrimp and flax were also scorched, but they were not fried, so he quickly used two rags to pad the handle of the pot and take the iron pot away from the stove.

At this time, the temperature of the iron pot was still very hot, Su Qingluan took advantage of this opportunity to add salt, and used the residual temperature of the iron pot to evaporate the water in the salt, so as to prevent the flax and dried shrimp from being heated too much and burnt at the same time, it also avoided the moisture absorption effect of the salt, so that the freshly fried burnt dried shrimp and flax absorbed the moisture and became soft and tough.

In that case, the crispy texture of dried shrimp and sesame salt will be lost.

In fact, if the shrimp is a sea shrimp, you don't need to add salt, because the shrimp has a salty taste.

However, Su Qingluan, this is a real freshwater shrimp, adding salt can not only adjust the flavor of dried shrimp and sesame salt, but also highlight the aroma of dried shrimp, and can also play a certain role in moisture absorption and preservation.

Su Qingluan took advantage of the residual heat of the iron pot and kept stir-frying.

It wasn't until some lumps of salt were completely stir-fried and dispersed evenly into the dried shrimp and sesame salt that Su Qingluan turned around to extinguish the fire in the hearth.

Although the Yang family was only "invited" to taste this sesame salt, Su Qingluan's afterglow kept seeing two large and small dumplings squatting side by side at the door waiting to be fed.

Su Qingluan was a little helpless and a little funny: Although it has been this hour, you can't be greedy anymore......

However, seeing her younger brothers and sisters waiting to be fed, she still relented, and in addition to the Yang family, she also divided Su Xuanhe and Su Xueyan with a small tablespoon of dried shrimp and sesame salt.

After thinking about it, although he knew that his strength had always been stable, Su Qingluan himself had tasted a little bit.

As soon as the fried crispy river shrimp and flax accompanied by the salt brought by the faint salty taste entered the mouth, the unique fresh aroma of river fresh and the special aroma of flax burst out.

The saltiness of the salt makes the two aromas more harmonious without feeling greasy, and the crunchy texture is so addictive that you can't help but chew on it.

Obviously, whether it is used as a condiment or a simple snack, this kind of dried shrimp and sesame salt is also very popular, as evidenced by the fact that the two little ones reluctantly ate the bite in their mouths, and even carefully licked the sides of their mouths clean.

Not only that, but they also continued to look at Su Qingluan, and the meaning was obvious: Can you give some more.

Su Qingluan couldn't laugh and laughed: "That flax is a big oily food, and you are about to fall asleep, if you eat too much now, be careful that your stomach will be uncomfortable in the middle of the night!" ”

As he spoke, he glared at Su Xuanhe meaningfully.

Su Xuanhe knew that he was wrong, lowered his head and stopped talking. And Su Xueyan was also apprehensive when she saw her brother's abdominal pain before, and she also stopped her greed.

Seeing this, Su Qingluan spread the sesame salt on a plate, put it on the high place of the shelf, and waited for the residual temperature to cool down, and it was ready to be loaded on the second day.