Su Qingluan asked her sister to go to a few nearby families to exchange a handful of spices or a small bundle of firewood for Guanyin soil, which was more than Su Qingluan expected.

"Sister," Su Xueyan took back the small bag containing a bag of spices intact, "Everyone said that Guanyin soil is not a valuable thing, it is not worth exchanging such valuable spices, you can give us some, and said that you can't eat more of this thing, otherwise your stomach will be swollen and you will die." ”

When Su Xueyan said this, she learned while recalling, and she stumbled when she spoke, so it can be seen that she didn't understand the meaning. Sure enough, after "finishing the message", the little girl looked at Su Qingluan in confusion: "Sister, since you will die if you eat it, why do you still eat it?" ”

Su Qingluan touched the top of her sister's hair: "Because when you are very hungry, as long as there is no poison, you can eat it." ”

"Sister is hungry, so she wants Guanyin soil to eat?" Su Xueyan frowned, "Sister, don't eat this soil, eat sugar, the caramel I just got is delicious!" As she spoke, the little girl put a piece of starch candy wrapped in glutinous rice paper in the palm of Su Qingluan's hand.

Su Qingluan smiled: My sister looks cute, has a lively and likable personality, every time she goes out, no matter what reason she uses to visit the door, she will get a little candy or snacks, after all, such a cute little girl is rare.

Su Qingluan smiled and shook his head: "Let's not eat this soil, let's use this to do something else." ”

In the past, Su Qingluan had eaten "called flower chicken", which is to paste the non-toxic soil containing minerals on the outside of the marinated chicken, and burn it outside with fire, and the outer layer of soil is equivalent to putting the chicken into a miniature "tight oven", and slowly the chicken inside will be roasted.

Su Qingluan plans to make two flavors of grilled fish today, one is the non-spicy pepper and salt taste, which is mainly for the two little guys. However, considering that the two children are relatively young and will not be very skilled at picking fish bones, these salt-and-pepper grilled fish Su Qingluan plans to make an open flame charcoal grill, and strive to make the grilled fish crispy and debris, so that the younger brother and sister can eat without picking thorns.

And the other few Su Qingluan plan to make a heavy pepper flavor. Although there are no chili peppers, Evodia is enough to provide a spicy taste. Coupled with the blessing of Sichuan pepper and pepper, the taste of fish is absolutely spicy and fragrant. However, this kind of "heavy taste" can also let the father and mother taste it, and if the other two little guys eat it, it is estimated that they will be spicy and cry.

Su Qingluan plans to add cabbage to the fish soup, which will ensure the vegetable intake of the whole family. However, because the grilled fish is also delicious, Su Qingluan plans to stuff some radishes, coriander mushrooms and other vegetables into the belly of the fish, which can be "potted" or can be stored in the vegetable cellar for a long time.

Of course, there is also an ingredient that can be "self-sufficient" at any time, and that is bean sprouts.

Su Qingluan added Guanyin soil to water to make a paste, because Guanyin soil is rich in minerals and has a little salty taste, so Su Qingluan did not add salt. However, the added water is added to remove the smell of green onion and ginger water.

When the "Guanyin Soil Mush" wrapped the whole fish tightly, Su Qingluan put these "heavy pepper sesame fish" aside, waiting for the water to slowly evaporate and dry the soil.

Soon, the stove outside was ready, and Su Qingluan first put on the few non-spicy salt-and-pepper grilled fish with bamboo skewers, put them on the stove outside, brushed with a layer of oil, and turned them slowly.

The other three "mud fish" had become a little hard and no longer loose due to a period of placement, so she threw them directly to Su Guangfu.

Although Su Guangfu had never seen a grilled fish wrapped in Guanyin soil, he had actually eaten a chicken called Huaji and knew how to do it, so he didn't need to say anything more to know how to throw the fish whole on the iron "barbecue net".

This "barbecue net" was specially customized by Su Qingluan's blacksmith shop in the bazaar before. There are even grills modeled after modern barbecues. It's just that because there is no way to make iron skewers, you still have to be very careful that the flames that suddenly come up will directly burn the bamboo skewers.

But even so, Su Qingluan was already very satisfied. Although it is very troublesome to take care of the "delicate" bamboo skewers because of the frequent problems, it is worth everything for the sake of deliciousness.

"Sister, why didn't you stuff vegetables into the belly of the grilled fish this time?" Su Xueyan smelled the faint smell of burnt food in the air, and couldn't help but swallow her saliva, staring at the grilled fish with more and more brown skin and wrinkles.

The fish had been changed to a flower knife, and the edges had been rolled over by the heat, revealing the tender white flesh inside. Then, the tender white fish meat slowly turned pale yellow and then turned into a burnt brown because of Su Qingluan's brushing layer after layer of oil and the effect of high temperature roasting.

Su Qingluan turned the fish in his hand over again: "Because this time Sister Ah wants to make this grilled fish crispy, it is best to crispy and dregs, so you can't put vegetables in it." She didn't even seal the belly of the fish, so she let the fish "open up" and embrace the heat of the charcoal with a broad mind.

Grilled Fish: Okay, count yourself ruthless!

As a result, the inside and outside are heated at the same time, and the originally tender fish immediately shrinks due to the heat, and the texture becomes firmer. And Su Qingluan kept roasting for a while and then brushed with a layer of oil, one is to prevent the skin of the fish from being overheated and the skin of the fish is scorched and pasted, and another important reason is that these oils can make the taste of the grilled fish "crispy" rather than "hard".

After flipping back and forth dozens of times like this, Su Qingluan asked his younger brother to go to the stove room to get a pair of chopsticks and poke the smallest and thinnest grilled fish in his hand.

With a crunch sound, a small piece of the belly near the edge of the belly falls off, revealing the white flesh inside. And the meat that fell off happened to fall into the belly of the fish that was wide open.

Su Qingluan picked up the fallen fish meat and chewed it twice, then nodded: "The heat is almost over." "The skin of the fish is charred on the outside, but the inside is tightened due to the loss of water caused by long-term heating.

Su Qingluan regretted slightly: if the grilled fish was not "destroyed" by the cold weather and kept fresh and grilled, the fish would be more chewy. Instead of now, although she has tried her best to mask the taste with various seasonings, the texture of this grilled fish is still a little different compared to the most tender fish.

Of course, this is based on Su Qingluan's discerning taste buds. In fact, for these four "salt and pepper" flavored grilled fish, the younger brother and sister are already salivating

Su Qingluan handed the grilled fish to his father and mother and his younger brothers and sisters, and the two little ones couldn't wait for the grilled fish to cool down before they couldn't wait to start eating.

The fish was crispy, chewing in the mouth "clicking", and the two kept nodding their heads and saying that it was delicious.

Over there, Su Guangfu and the Yang family didn't eat the grilled fish, but handed the one in their hands to Su Xuanhe and Su Xueyan.

"Daddy, Auntie, why don't you eat it?" Su Qingluan was puzzled.

"Look at the two little ones that eat deliciously, give them all." Yang shook his head, "Isn't there still that 'called Huayu' later?" ”

Su Qingluan couldn't help but laugh when she heard A-Niang's unique way of naming her.