But after a moment of joy, Su Xuanhe looked at the barrel of soybean oil with suspicion: "Sister, the 'delicious' you mentioned, can't it be made from this soybean oil..."
He had just lost his baby teeth and his permanent teeth had not yet grown in, so the pronunciation of some words he spoke was a little strange.
But after a few days of getting used to it, I no longer mind the air leaking out of my mouth as much as I did at the beginning. My movements and behavior are much more natural, and I no longer cover my mouth all day long.
Su Qingluan nodded.
The next moment, the smile on Su Xuanhe's face disappeared, and his brows furrowed. "Sister, this soybean oil stinks. Can it really be used to make delicious food?"
"When has my sister ever fooled you?" Su Qingluan waved her hand and sent the person away. "Go play with your sister for a while. Don't run too far."
After giving this instruction, Su Qingluan turned around and went to the chicken coop in the backyard.
The chicken coop was much busier than when there were only a few chickens at the beginning because Su Qingluan had bought two more batches of chicks.
The weather is hot now. The first batch of chickens we bought have lost their down and are gradually growing into adult chickens, but they are still small in size. The second batch of chickens we bought not long ago are still covered with light yellow down.
Since they were planning to make fried chicken, one chicken probably wouldn't be enough for five people. Su Qingluan thought about it and finally took out two chickens.
Su Guangfu was still tinkering on the roof - even though he had agreed to hire someone to help, he still couldn't sit still.
Yang was originally doing needlework in the yard under the setting sun. Seeing Su Qingluan holding a chicken in each hand, and both chickens were very lively, as if they couldn't wait to escape, she quickly got up and came to help Su Qingluan.
Seeing this, Su Qingluan wiped the sweat from her forehead: As expected, with her current small body, it was still a bit hectic to cook two chickens at the same time.
After the one-stop service of bleeding, defecation and evisceration, the two lively chickens were neatly and quietly laid on the chopping board.
Su Qingluan chopped the chicken into small pieces according to different parts of the chicken, placed them in a large basin, scooped cold water from the water tank, and soaked the chicken in it. After a while, the originally clear water seeped out a blood-red color at the bottom of the basin.
Su Qingluan poured out the blood and changed the basin. At the same time, she prepared a lot of onions, ginger, and various spices such as star anise, cinnamon, bay leaves, and peppercorns.
Put these ingredients into the stone mortar for crushing garlic and pound them for a while to fully mix the aroma. Then Su Qingluan put the crushed seasonings into a basin of clean cold water.
On the other side, the chicken had been soaked twice, and most of the blood had been soaked out and rinsed clean.
Su Qingluan took out the chicken pieces and drained the water, made a few cuts on the larger pieces of chicken to make it more flavorful, and immediately soaked them in the water that had been added with a lot of seasonings.
This time, the newly bought iron pot was already cooked. Su Qingluan watched as a whole bucket of oil was poured into the pot. It could barely fit in the pot, and she breathed a sigh of relief. If it couldn't fit in, she would have to go through the process twice just to deodorize the soybean oil, which was really time-consuming and laborious.
After the wooden barrel was emptied, there was still a layer of soybean oil attached to the wall of the barrel. If she ignored it, when the remaining oil was poured back, the remaining soybean oil would still have a very strong bean smell, and her work would be in vain.
After thinking about it, Su Qingluan decided to find another jar to store soybean oil for safety reasons. She planned to return the wooden barrel to Hongfulou tomorrow.
Thinking of this, Su Qingluan threw the chopped green onion and ginger into the wok.
As the temperature in the pot rose, the soybean oil began to smoke, and a layer of foam slowly formed on the surface of the scallions and ginger inside, and the scallions and ginger gradually turned into a burnt color. Only then did Su Qingluan move the pot to the stove and let the oil temperature gradually drop.
In addition to using scallions and ginger to fry the food, Su Qingluan also planned to take a "double insurance" approach. She turned and left the kitchen to ask Yang: "Mother, are there any peels left from the oranges we ate a few days ago?"
Yang smiled and said, "Who would keep that thing? If you want it, just eat another one."
Su Qingluan nodded: "Mother, do you want to eat one?"
In this way, except for Su Guangfu who was busy on the roof, the other members of the Su family each had a tangerine in their hands, and Su Qingluan carefully waited for everyone to peel the peels and collect them together.
Returning to the kitchen, Su Qingluan put all the remaining soybean oil into a jar, except for a small half pot of soybean oil for frying chicken later. She wrote the word "oil" on the outside of the jar with red paper and stuck it on the outside.
After going back and forth like this several times, the oil in the jar is still very hot, but it has cooled down a lot compared to when it was first taken out of the pot.
Su Qingluan put the collected citrus peels into the oil. In an instant, the hot oil, which could be described as "boiling hot", stimulated the rich aroma of the peels, which drifted in the air and neutralized the bean smell that had already faded a lot.
After all the peels were put in, Su Qingluan held the jar and placed it in a ventilated corner.
Su Qingluan took out the white flour and the mung bean starch that she had separated before, took out a large handful of each, and put them into a large bowl in a ratio of about one to one. She added two spoonfuls of salt and stirred them thoroughly, then divided the fried chicken powder into two portions.
Then she prepared a bowl of water next to the two servings of fried chicken powder.
Su Qingluan rolled the chicken pieces that had been marinated in the water in the dry fried chicken powder, coated them with dry powder, and then quickly put them into clean water.
Without waiting for the chicken to be completely soaked in flour, just wetting the surface, Su Qingluan took out the chicken pieces again, added the second portion of fried chicken powder, and then rinsed the chicken pieces covered with flour in water again. She repeated this two or three times. Gradually, the batter on the surface of the chicken formed a fish-scale shell.
After all the chicken pieces were cooked in this way, Su Qingluan put the oil pan back on the stove.
In order to control the oil temperature from rising too quickly this time, Su Qingluan pulled out a few pieces of firewood, looked at the wind direction next to the stove, and pushed down the baffle above the air vent that blew in air - this way, the air in and out would be reduced, the fire in the stove would not be too strong, and the oil in the pan would not burn and emit black smoke all of a sudden.
Su Qingluan threw the flour balls made from the wet batter into the pot. When the soybean-sized flour balls began to float up and fine foam appeared, Su Qingluan knew that the oil temperature was right, so she slowly put the chicken pieces that had been coated with flour into the pot according to different parts.
The chicken pieces were different from the pork dice pieces that Su Qingluan had fried before. They were irregular in shape and thicker and larger in size, so it took about a cup of tea to fry them for the first time.
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