When Su Qingluan woke up, it was almost the middle of the day, not to mention his father and mother at this time, the surroundings had already quieted down - because at this time, everyone had already gone to the field to farm, and those who went to the market to sell goods also went out early.

After all, since the crossing, there have been no recreational activities, and the lighting equipment is about equal to none, so Su Qingluan has developed the habit of getting up early and going to bed early within a few days after the crossing, and has developed a fixed biological clock.

Now that she was forced to stay up all night for so long because of insomnia, she felt groggy as soon as she woke up, and for a while she couldn't tell what it was.

At the beginning of spring last year, Su Qingluan suggested that Su Guangfu dig a well in his yard. Because there is water flowing through Huaxi Village, and there are not many households, there are many such private wells. In this way, Su's household water is finally a little more convenient.

Moreover, the well water drawn from the well was very cool, and Su Qingluan finally woke up after washing his face.

Although he got up a little late, Su Qingluan thought of the zongzi in the pot and was not too worried about not eating. After calculating the time, now that the temperature of the zongzi has also dropped, Su Qingluan plans to put these zongzi in a bucket and sink them in the well with cold water, so that the original soft and glutinous zongzi taste more elastic and firm, and the taste is better.

The most important thing is that by replacing the cold water frequently, the zongzi can be kept for a few days without spoiling even in the summer when there is no refrigerator or freezer.

Originally, Su Qingluan planned to sink the zongzi in the well water all the time, but if the temperature of the zongzi would be too low, she and her father and mother would be fine, but the stomach of her younger brother and sister was still a little fragile, so she always had to be careful, so Su Qingluan planned to take a compromise method - draw up the well water and put it in a basin, soak the zongzi in it and put it in a cool place, so that the temperature will not be too low.

Thinking so, Su Qingluan went to the stove room with the basin.

As soon as she lifted the lid of the pot, she smiled in surprise and sighed: "Huo! That's a lot to eat! Originally, Su Qingluan estimated according to the ordinary amount of food in his family, his father and mother had three zongzi, his younger brother had two zongzi, and his sister had one zongzi.

As a result, Su Qingluan counted carefully, and there were ten sweet zongzi and three salty zongzi.

"It is also said that salty zongzi is a crooked way of evil, didn't you eat three too?" As a loyal salty party, Su Qingluan secretly rubbed and felt very uplifted.

Although there are only three salty zongzi, it must be that everyone feels good after eating the first one, and the second and third ones are opened, isn't it?

As for the sweet zongzi, it must be caused by inertial thinking, inertial thinking, which is understandable! Thinking so, Su Qingluan hurriedly took out all the zongzi and put them in the basin, and poured in the well water that had just been drawn.

In the end, she only put two salted zongzi in her bowl - just kidding, why did she make so many egg yolks and salted meat browns, in addition to promoting "salted zongzi", of course, to satisfy her appetite!

As a cook, wouldn't it be too embarrassing to be hungry for all your cravings?

Thinking so, Su Qingluan peeled off the skin of a zongzi, and at what time, the glutinous rice dumplings that had been soaked in soy sauce and turned tan rolled out.

This soy sauce soup is not pure soy sauce, it is prepared by Su Qingluan with spices and a little sugar to enhance freshness, which can not only increase the taste of the glutinous rice part, but also neutralize the fishy smell of the salted egg yolk part.

Su Qingluan poked a piece of glutinous rice with chopsticks, put it in his mouth and chewed it, and then squinted his eyes: "Sure enough, the fragrance of zongye is completely different from other materials, and this faint fragrance is unique." ”

In the previous life, because of the explosion of the production of zongzi, in order to pursue profits, many merchants do not use zongzi leaves and horseshoe when making zongzi, but use some other materials, such as corn leaves that are not yet available in this era.

Of course, this is also possible, but it loses the special fragrance of zongye leaves, and it lacks a little bit of the taste in Su Qingluan's impression.

What's more, in the modern families of the previous life, there were few people who had the patience to spend the whole night cooking zongzi, so it always seemed that the softness of the zongzi was not enough.

However, this time, Su Qingluan used this old-fashioned wood-fired stove to cook the zongzi slowly, and the heat was enough, and the glutinous rice was indeed softer and more glutinous than the finished zongzi he bought in the store in his previous life.

The only fly in the ointment is that the two zongzi she eats at the moment have not been "cooled" by well water, so they have not yet formed the kind of tight and elastic taste, and they are more soft.

"But tomorrow is the real Dragon Boat Festival, and tomorrow the remaining zongzi can be just in the mouth." Su Qingluan muttered so quietly, and put the glutinous rice dumpling into his mouth.

The salted meat dumplings are more oily than the red dates or honey bean white dumplings, because the salted egg yolk and the salted meat will seep out the rich oil when heated, and in the process of close contact with heating and stewing for a long time, these oils have penetrated into the rice grains, so the whole zongzi has a more oily fragrance.

What's more, the salted meat that Su Qingluan chose to wrap in the salted meat dumplings is relatively fatty pork belly, and the fat layer of the pork belly has a richer fat and a fatter taste than other positions, which will make the whole zongzi more fragrant.

This time, the salted egg yolk Su Qingluan chose eggs, although they are not as big as duck eggs, but the egg yolk is better than the fishy smell, and the ripening period of pickling is shorter, and it is more convenient to use.

Her choice proved to be successful, and the salted yolk of the egg was also able to sand and oil under the proper production process, which was not inferior to that of a duck egg.

The taste of the sand and oil also makes the layers of the salted meat dumplings richer, not too greasy.

Su Qingluan originally thought that he would leave some more zongzi and would not have to prepare breakfast tomorrow and the day after tomorrow. However, judging from the consumption of zongzi today, Su Qingluan felt that he had to calculate this part carefully, after all, there were only fifty zongzi in the house, and there was really no extra amount to give away.

Considering the number of "sending people and sending doubles", and not being able to send "four", Su Qingluan thought about it, and planned to send six zongzi to the three families, so that according to the number of zongzi consumed this morning, there would still be four zongzi left in the family.

As for who these four zongzi are for, it is up to Su Guangfu and the Yang family to decide - the big deal is who will visit the door, and if you catch up, you will eat one.

Thinking so, Su Qingluan wrapped two portions of "two salted zongzi and four white zongzi", one serving of "two white zongzi and four salted zongzi", after thinking about it, she took out two of them and prepared to go out. The rest is still soaked in cold water like the other rice dumplings.

Very selfishly, the remaining four extra zongzi are all salty zongzi.