Su Qingluan looked at his younger brother and sister: "This stone can make pork belly more delicious." ”

This ambiguous sentence made the eyes of the two little guys become a little suspicious, and then Su Xueyan remembered something: "Sister, is this also a stone that 'has a taste and can be used as a natural condiment'?" ”

This statement was still last spring, Su Qingluan took his younger brother and sister out on an outing, and he didn't bring any salt, sugar, or other seasonings, but when making food outdoors, Su Qingluan had the ability to make the food salty and palatable, and it was also very special.

In fact, strictly speaking, the taste is slightly inferior to that when seasonings are added at home, but outdoor picnics, more important than what to eat, is interesting. What's more, barbecue is a cooking method, as long as the ingredients are processed a little, it is delicious, and the wild ingredients are guaranteed to be fresh enough, so there is no need for extra cooking.

And Su Qingluan is not casually without adding any seasonings, but through the special taste of various inorganic mineral salts contained in different types of mineral soil, as seasonings wrapped on the surface of food, providing the salt needed for food, not only very flavorful, but also such "compound salt" is more able to provide a variety of trace elements, in the spring when most vegetables have not grown, only wild sprouts, it is a very good choice.

Although Su Qingluan was very happy that her sister could remember what happened more than a year ago, she still shook her head: "No, it's just a relatively flat stone moved from the river." ”

There are several other pieces of such stones in the house, all of which are classified and placed in different places and have different functions.

For example, the pickle jar is used to pickle sauerkraut kimchi in autumn and winter, and this piece here is specially used to make a "pressure pot stone".

In fact, this is because there were no pressure cookers in this era – to be precise, there was no level of technology to produce pressure cookers.

However, for Su Qingluan's family, the kind of slow work and meticulous work, in order to make the meat soft and rotten, boil a pot of meat for a day and a night and that kind of desperate firewood burning behavior is not advisable - not to mention whether the Su family can afford to buy those coal firewood, even if they can afford it, it is summer, if they burn the kang all night, there is no need to sleep in the house at night.

So in order to make the meat stewed more soft, Su Qingluan tried to add hawthorn or citrus peel everywhere to increase the softness, or smeared wild fruits on the meat in advance to accelerate the softness of the meat, but the effect was there, but limited.

Especially for some internal organs that are already very tough, the effect is not so obvious.

Later, when Su Qingluan accidentally broke the lid of the casserole, he used a plate to use it as the lid of the pot. But in order to prevent the "pot lid" from being pushed aside by the boiling broth, causing excessive water loss and sticking to the pot, Su Qingluan had an idea and pressed a relatively heavy stone on the plate.

The result was very unexpected, although the stew that day had more meat tendons, but there was no feeling of not being able to bite at all, but the effect was more soft and flavorful than usual, just like the meat stewed in a pressure cooker in the previous life!

This was a surprise for Su Qingluan at that time, so he later used this "stone pressing method" to do several parts that he thought were not easy to chew, such as chicken feet, fascia parts, and internal organs.

And then whatever it is, it's crispy and soft, and it's just outstanding.

The reason why the younger siblings didn't know was because they hadn't paid much attention to Su Qingluan's use of this stone before, and this was the first time they had been watching from the side.

Su Qingluan took out the pork belly, although it had been rinsed, the strong visceral smell of the pork belly still made Su Xueyan and Su Xuanhe couldn't help but wrinkle their noses and "retreat".

As for Su Qingluan, on the one hand, she is older than her younger siblings, and her sense of taste is not as sensitive as that of a child, but more importantly, she often deals with these fresh ingredients, which can already be regarded as "pickled and flavorful", and she doesn't feel any problems at all.

Seeing that the younger brothers and sisters were very disgusted, Su Qingluan smiled and drove them out: "Let you come in when it's done later, let's go out and play for a while!" ”

As he spoke, he turned around and began to process the internal organs.

The pork belly has a strong taste and a certain thickness, generally speaking, even if it is to be served cold, it is the kind that requires a relatively rich taste such as sesame paste, otherwise it will not be able to hide the special fishy smell of internal organs.

But for sesame paste, Su Guangfu can eat one bite or two, but he dislikes the greasy taste, so Su Qingluan remembered to make him a spicy mouth.

Of course, when it is said to be "spicy", there is naturally no soul seasoning such as chili pepper. However, Evodia and other spices are also good choices.

Su Qingluan first used green onion and ginger water and cooking wine to remove the bottom taste of the pork belly, remove the foam, and then boiled it with a pre-prepared fragrant braised soup - this braised soup can not be added dark soy sauce, and light soy sauce should also be added less, in order to have a marinated fragrance but not too heavy background color, otherwise it will be easy to turn black and dark after adding spicy mouth later.

When the braised soup came up, Su Qingluan slid a large white porcelain plate diagonally into the Feitengda braised soup, and when the plate was leveled, a porcelain stone was pressed on top of it as a "pressure cooker".

The Yang's side of the dishes and rice are almost done, just waiting for Su Qingluan's "spicy cold pork belly".

After the pork belly was fished out, Su Qingluan first put the pork belly on the board and cut it into belly shreds, then added coriander, onions and garlic, and then added various spices, and finally poured it down from the top with fried hot scallion oil.

I only heard a "snort" sound, and a fragrance was stimulated.

Su Qingluan tossed a few belly shreds with chopsticks, turned around and went out and shouted: "Snow goose, Xuanhe, I'm done here, come and help serve the dishes!" ”

The oily belly was brought to the table, and Yang smiled: "Yo, this oily belly looks like it's watery enough!" ”

Su Qingluan said with a smile: "This is a snack for Daddy." ”

Yang teased: "With such a amount of wine that he pours in one glass, is it worth you to make him a special plate of appetizers?" ”

Usually at this time, Su Guangfu bows his head and eats without saying a word, which belongs to the posture of lying flat and admitting ridicule.

But this time, he added rarely: "Our eldest girl said that she was going to make me plum wine." Although these words sounded a little unsettling, they were all Su Guangfu's family members, so they naturally had a certain understanding of him, and they could hear the display of his words.