Su Qingluan did not hide from her parents the fact that she was using the recipe for "Century Egg and Lean Pork Porridge" as a favor.

Su Guangfu and Yang were both honest and decent people, and generally speaking, these things were originally based on Su Qingluan's cooking skills alone. Therefore, no matter what decision she made, even though Su Guangfu and Yang were elders, they never said much.

But this time, Su Guangfu looked at Su Qingluan and seemed to be hesitant to speak.

Su Qingluan understood that Su Guangfu felt he should say something, but after all, this was something Su Qingluan "could decide alone", so he usually didn't interrupt.

Since her father showed signs of being troubled, Su Qingluan knew that, given his personality, he must have noticed something wrong. So, she took advantage of Yang's absence and Su Guangfu being alone to ask him what was wrong.

Su Guangfu thought about it and finally expressed his concerns: "You're giving the recipe to the young lady of the Liu family for free. Aren't you afraid that she will turn around and use it to make a profit?"

Su Qingluan was stunned for a moment, then smiled and said, "In this kind of situation, we should guard against gentlemen but not villains. If someone really wants to use tricks to copy the recipe for profit, we can't stop them."

As the saying goes, there are only thieves who can steal for a thousand years, but no one who can guard against thieves for a thousand years.

After hearing his eldest daughter's seemingly self-destructive remarks, Su Guangfu sighed and said, "Since you say so, you must have a backup plan."

Su Qingluan narrowed her eyes and smiled: "Father still understands me."

In fact, the ingredients used in century egg and lean meat porridge are basically very common. Any chef with a little experience can fully grasp the seasoning after eating it a few times.

However, the most important and flavorful part is the soul of the dish - the preserved egg.

Before making preserved eggs, Su Qingluan had carefully considered the various ways eggs were cooked during this era. Salted eggs were quite common, but preserved eggs were unlikely to be available.

After all, when Xie Zian was in a good mood, Su Qingluan even asked if there were any strange but popular snacks in the capital, and she also asked Shopkeeper Liang, who had traveled all over the country and had a wide range of friends in his early years.

According to these two people, "stinky vegetables" should be very common, but there is no sign of preserved eggs appearing on the market.

Su Qingluan felt that the most likely possibility was that "quicklime" was not a commonly used ingredient or condiment at all, but rather something that could be used by alchemists.

However, after all, no one would use eggs to make elixir.

In fact, the production process of preserved eggs can be dangerous if you are not careful enough. Therefore, Su Qingluan does not plan to make the production method of "preserved eggs" public for the time being - after all, it takes a certain amount of time for people to accept that "horrible" smell.

Precisely because the recipe for this core flavor is still in my hands, it doesn't make any difference if I tell others the rest of the recipe.

She didn't mean to plot anything, but if someone was burned by lime while making preserved eggs, the "culprit" would inevitably be put on her head, so she had to be on guard.

In this case, until the safe production of preserved eggs can be ensured, this recipe must be known only to her.

The first batch of preserved eggs only had eight. Although Su Qingluan immediately made a few more the next day when she saw that her parents could accept the taste of preserved eggs, it would still take another three to five days for them to mature.

Now there are only three preserved eggs left from the first batch. Su Qingluan thought about it and considering that there are not many preserved eggs and Yunniang's parents may not like the taste of preserved eggs, she decided to give one to the other party first to "test the poison".

...I don’t know what Liu Yunniang’s expression was when she peeled off the shell of the preserved egg and smelled the pungent smell - Su Qingluan thought with evil humor.

Since everyone in her family had already "successfully tested the poison", Su Qingluan confidently began to mince the pork she had obtained today.

"Mother!" Seeing Yang coming into the kitchen, Su Qingluan turned around and said loudly, "Can you help me use a machete to cut a piece of bacon? It should be about this big." Su Qingluan gestured to the piece of meat the size of a fist.

"Machete?" Yang was stunned. "Can't I use a kitchen knife?"

"It's too hard to cut with a kitchen knife!"

Yang laughed: "In that case, I'll go call your father, he's stronger... Where's your father?"

"Go to the backyard to kill chickens." Su Qingluan pointed in the direction of the backyard.

"Killing a chicken?" Yang was stunned. "Aren't we having wontons tonight? Why is he killing a chicken?"

Su Qingluan grinned: "The chicken is for making broth... Mother! Don't be angry, don't be angry! I will find a way to eat the chicken and won't waste it!"

Relying on her eloquence, Su Qingluan was spared a meal of stewed meat on a bamboo board - after all, although the Su family's living standards had improved a lot, if Yang saw Su Qingluan throwing away the whole chicken to make soup, she would probably skin her alive.

In fact, if Su Qingluan were to make a real broth, she would definitely waste a lot of chicken and duck meat when absorbing impurities from the broth. However, since this is a homemade broth, there is no need to worry about appearance; as long as it tastes good, it's fine.

So Su Qingluan did not remove the chicken breast, which has less fat, and mince it. She just planned to skim off the foam when the pot was opened later.

Su Guangfu killed the chicken, and Yang went to cut off a piece of salted pork herself.

Due to the dry and cool climate in autumn, and the fact that these pieces of meat have been hung out to dry under the eaves in a cool and ventilated place, they have now become very dry. The surface layer has been completely dried into a dark brown color, which is completely different from the fresh color at the beginning.

Yang looked at the cross section of the pickled bacon in amazement: "Wow, the color is quite bright." The cross section showed no trace of the dark brown color that had faded due to drying on the surface, but instead presented a moist and bright deep red.

My dear, there is more to this chapter. Please click on the next page to continue reading. It will be even more exciting later!