Su Qingluan looked at her mother's obvious expression of "I'm partial to you, but don't tell anyone", and she didn't know whether to laugh or cry: "Mom, I know you love me, but my brother and sister are still sick, and besides, you and Dad also need to eat!"

"We gave them six in total!" Yang laughed. "Your father and I ate them all. You've been running around the house pretty much all the time lately, so it's no problem to give you one more! Besides, how old are your brothers and sisters? They can't eat that much!"

Even so, it was obvious that she was biased. She was afraid that the two children would cry, so Yang could only be careful not to let them find out.

Upon hearing this, Su Qingluan could only accept her mother's kindness with a feeling of being both amused and moved, and went to her room to rest.

After eating two peaches, Su Qingluan lay on the bed for a while. Originally, she didn't want to fall asleep directly, but she was really tired. So she didn't even take off her shoes. She just lay on the edge of the bed in a rather awkward position, with her feet on the ground and her upper body lying on the bed. Su Qingluan also fell asleep.

However, this posture was uncomfortable after all. After sleeping for about half an hour, Su Qingluan was forced to wake up because half of her body was numb and she couldn't turn over.

After waking up, she looked at the position of the sun and realized that it was time to prepare dinner.

When they arrived at the kitchen, Yang and Su Guangfu were sitting in the yard, each guarding two small stoves made of earthen bricks, with a small clay pot sitting on top, boiling medicine in them.

The whole yard was filled with the fragrant and slightly bitter smell of herbs. Although it couldn't be said to be an attractive smell, it was not unpleasant after all - as long as you didn't drink it.

Seeing Su Qingluan coming out of her room, Yang smiled and asked, "Is Daya up?"

Su Guangfu on the side was much more serious. He just looked up and nodded silently to indicate "I see you", then turned around and stared at the two stoves in front of him.

Su Qingluan couldn't help but chuckle as she watched her father, who looked like he was facing a formidable enemy. Meanwhile, Yang, who was standing beside her, teased him unhappily, "You only care about fiddling with those useless wooden things of yours. If you burn the medicine this time, I'll show you how I'll deal with you!"

Su Guangfu, the culprit who burnt two doses of medicine last time, said: He felt guilty and dared not say a word in rebuttal. He could only stare at the stove even more intently.

Su Qingluan looked at her father who was dominated by his wife and secretly shed a tear of sympathy for him.

Seeing her daughter walking towards the kitchen, Yang asked curiously, "Daya, what are you doing in the kitchen? It's a little too early to cook dinner now, isn't it?" In order to make sure she had read the time correctly, she turned around and looked at the position of the sun.

Su Qingluan blinked and smiled mysteriously, "Mother, today's 'main course' is a bit troublesome. I have to prepare it in advance!"

"Why is eating so troublesome?" Yang frowned slightly, "Don't be too tired, don't you have things to do tomorrow?" Tomorrow, a new round of "interviews" will begin.

Su Qingluan smiled and said, "It's okay, I've been craving this dish for a long time." What she wanted to eat was nothing else but the light and delicious delicacy made with river shrimps - three shrimp noodles.

She walked into the kitchen and casually took out two shrimps from a bamboo jar: Well, although they are not too small, it is autumn now, and the spring when shrimp roe is the most has passed. Now we can only eat shrimp brains and shrimp meat.

However, if you want to eat shrimp roe, the best time is in late spring and early summer - unfortunately, Su Qingluan had just traveled through time and had just regained half her life, so it was really not the time to eat "three shrimp noodles".

So now, the good "three shrimp noodles" only have "two shrimps" left because the "shrimp roe" is missing.

However, because the shrimp roe processing step is omitted, it saves a lot of time compared to the original version of three-shrimp noodles. Having said that, it is not easy to make a "shrimp topping" that can satisfy five people.

Fortunately, Su Qingluan did not plan to make the topping exactly according to the steps for the three-shrimp noodles. After all, the three-shrimp noodles only had shrimp meat, shrimp roe, and shrimp brain as side dishes. Although it was very light, it lacked some vegetables after all.

The patients at home have been lacking exercise these past few days. If they don’t supplement with fiber…

There may be difficulties in the daily cycle of life.

Su Qingluan is really worried about her family's smooth journey.

In this way, with the addition of other ingredients, the topping that was originally composed only of shrimps will have more. Otherwise, if the shrimp heads are removed from less than three pounds of river shrimps, the remaining shrimps will not be enough for the whole family to eat.

Although it has been improved, the "two shrimp noodles" still require the shrimps to be peeled.

So Su Qingluan peeled all the shrimps, and fried the shrimp brains and the peeled shells directly with soybean oil to make shrimp oil. Facing the light, it can be seen that the originally bright yellow soybean oil has turned bright red, with a very fresh and fragrant smell - this is the freshly made shrimp oil.

However, Su Qingluan only sprinkled a little white pepper on the shrimp to enhance the flavor and remove the fishy smell, and did not stir-fry it immediately - otherwise it would get cold and not taste good later.

She cut carrots, bamboo shoots and lotus roots into tiny pieces much smaller than dice and placed them on three plates. The orange, red, emerald green and white colors complemented each other and were very pleasing to the eye.

The reason for choosing these three vegetables is that they are very crisp and tender, and after being fried, they will form a rich taste that contrasts sharply with the tenderness of the shrimps; another reason is that the taste of these three vegetables will not be too spicy or heavy after being fried, which will rob the shrimps of their deliciousness. Instead, because of their relatively bland taste, they can absorb the fragrance of the shrimp oil and blend into the flavor of the shrimps, each with its own unique characteristics.

The topping for this kind of noodles is hot, so Su Qingluan put the prepared topping aside for the time being and turned around to start preparing the noodles.

The noodles for the so-called "three shrimp noodles" need to be flexible and chewy, which makes the taste more smooth and springy. However, this requires that the noodles should not be too thin and should not be cooked over high heat, otherwise the taste will be too soft.

However, considering that the audience for this bowl of noodles were patients who had not yet fully recovered from the cold, Su Qingluan changed her mind and planned to make the noodles softer and more delicate, otherwise it would be no fun if everyone suffered from indigestion.

Since it was shrimp noodles, it would be best if the noodles also had that fresh, river shrimp flavor. Su Qingluan's eyes rolled, and she replaced the water she had originally intended to use to knead the dough with the "river shrimp bath water" she had previously used to blanch the shrimp shells. She also replaced the soybean oil she had originally intended to use to increase the dough's flexibility with the freshly fried shrimp oil.

After all this operation, the dough, which originally only had the aroma of flour, was now stained with a light fresh smell of fresh shrimp, and it smelled even more tempting than before.