Su Qingluan said with a smile: "I don't have any other hobbies, I just want to think about eating, and I will cook a little different food today." ”

Su Qingluan found an open casserole, poured all the raw milk into it, adjusted the fire in the stove to the minimum, and stirred while heating.

"Fortunately, this casserole is big enough," Su Qingluan muttered, "Otherwise, the fire below will be too hot, and it will be difficult for the milk to heat up too quickly." ”

Although it would be better and easier to control the flames by making a small stove made of bricks like her own home, Su Qingluan thought that she was not cheeky enough to instruct others at will - although Songbo was easy-going and treated her respectfully, Su Qingluan understood that it was still for Mu Xingzhi's sake in the final analysis.

The most important thing is that she has never forgotten that even if she has the same interests as Mu Xing, and they are also good friends, but in the end, the two are completely different from the husband and wife who really know each other, just a simple cooperative relationship, so Su Qingluan reminds herself all the time that her attitude can be casual, but she can't be too "don't treat yourself as an outsider".

If you lose your proportions, you won't be liked anywhere.

Although she didn't think about who she would like, but since she was a partner, she couldn't hate each other, right?

Su Qingluan stirred the milk a few times with a wooden spoon, this milk had been sitting outside for a while, the sun had not fully risen in the morning, and the fog had not completely dispersed, so there was still a bit of coldness in the air.

With a little milk dipping the bottom of the wooden spoon, Su Qingluan tested the temperature with her fingers - it was still cold, and it seemed that it would take a while to heat the milk to the point that it was "a little hot, but it would last a little while if she put her fingers in it", so she turned around and began to squeeze the lemon juice.

After squeezing, the lemon juice should also be filtered through the flesh to prevent the flesh from falling into the cheese and affecting the delicate and silky taste, and by the time Su Qingluan processed the lemon juice, the milk over there was already almost hot.

Tested the temperature of the milk with his fingers, and Su Qingluan stirred it while adding a little lemon juice, which was almost two tablespoons.

After a while, seeing that the originally uniform and white milk gradually began to precipitate white "precipitation", Su Qingluan added a small spoonful of lemon juice, and now those "precipitation" precipitated even faster.

Seeing this, Su Qingluan used a large soup spoon to take out these "precipitation", because the temperature of the milk is not very hot, so Su Qingluan can directly wring out the "precipitation" with his bare hands like wringing clothes and put it aside.

As time went by, this kind of "precipitation" became more and more, and every time Su Qingluan felt that the temperature of the milk was too high, he took the casserole off the stove for a while and put it on the slow table to cool down - anyway, the unique heat preservation performance of the casserole makes the milk even if it leaves the fire source for a while, there will be no obvious cooling, and the heat preservation function is very obvious.

When the temperature dropped to almost no conditions for the "casein reaction" to occur, Su Qingluan put the milk back on the stove and heated it for a while.

Repeating it back and forth three or four times like this, during which Su Qingluan added lemon juice to it twice, and took out all the casein that had not been reacted, and the rest was just whey.

After almost scooping everything that should be fished out, Su Qingluan put the cheese that had been fished out into the whey again, this time heating the temperature to the point that it was almost unbearable, and then began to rub and pull the lump of cheese back and forth.

Although it was very hot, Su Qingluan grinned a little, but she knew that if this kind of cheese wanted to be drawn and flexible, it must be carried out this step, otherwise the cheese could not be drawn, or it could be drawn, but the malleability was not so good.

Fortunately, although Su Qingluan has never practiced any "iron sand palms", as a cook who often cooks, Su Qingluan has long been used to knife wounds or burns on her hands.

I'm not used to it in this life for the time being, in the final analysis, it's only been more than three years since she came to the full game, and after she came to this era, her main business is not all busy in the back kitchen, so the "kung fu" in her hands has not been fully practiced - in a sense, "not afraid of being hot" is also one of the important hand skills as a chef.

In his previous life, Su Qingluan started to go to the kitchen from a very young age, and he was trained by his master devil for more than ten years, and there were thick cocoons on his palms, which everyone jokingly called "ruthless iron hands", and he was not afraid of this level of hot water for a long time, and even felt like warm water.

However, in this life, Su Qingluan's cooking time is relatively short, and the hands of teenage girls are indeed much more delicate than those of real adults in their twenties, Su Qingluan feels very dissatisfied - if she wants to make a lot of delicious food, she will suffer more crimes on her hands.

"Okay, take your time......" Su Qingluan muttered, and continued to round and pinch the lump of cheese.

During this period, Songbo watched Su Qingluan "knead the dough" in the milk that was almost boiling, and once asked if he needed help, but Su Qingluan refused with a smile.

After all, this is the experimental production of the new product of "Su Ji", and it is her own business, how can she let others do it for her? But......

"If Songbo doesn't mind, can you help me distribute steamed noodles?"

"Mantou noodles?" Somber doesn't know why.

"Yes!" Su Qingluan smiled and said, "Tonight, let's eat steamed buns!" ”

After the cheese comes out of the pan again, as the temperature cools, it has turned into a smooth white dumpling. Su Qingluan carefully cut off a piece with a knife and put it in his mouth to chew - well, the strong milky fragrance came to his face, but because the addition of lemon juice produced a casein reaction, the expected fishy smell was almost non-existent.

And the malleability of the cheese was as she expected, very delicate and long, like bubble gum that could be stretched within a limited range, and Su Qingluan even took advantage of no one to see it, and blew a small bubble with the cheese - although it burst with a little force.

After making the brushed cheese, Su Qingluan breathed a sigh of relief.

In fact, she didn't have much hope about the way to eat cheese at first - after all, nomads are the ancestors of dairy products, and she thought that even if it was this kind of brushed cheese, after all, the way to make it was not very difficult, maybe this era had already existed.

However, in line with the idea that "even if it can't be regarded as a new product, there is ready-made brushed cheese that can be addicted", Su Qingluan wrote to the shopkeeper of the Liangzhou branch as early as the beginning of the year, asking him if there were any special dairy products in the north - after all, nomads are almost all in that area.

I didn't think about asking such a question, but it really made her ask a little "surprise".