Su Qingluan used a kitchen knife to gently take out a piece of transparent meat from under the bacon slices, which was almost as thin as a cicada's wing and handed it to Yang: "Mother, you can try it like this."
In this era, sashimi was quite common, which was the so-called "raw fish sashimi". However, pork had a strong fishy smell because it had not yet been scientifically harvested on a large scale and sterilized, and most pigs lived in toilets.
Therefore, many people with slightly better conditions find it difficult to eat it even if it is cooked, let alone eaten raw.
The Su family had started eating pork a long time ago under the influence of Su Qingluan, but they had always eaten fully cooked pork, because Yang still felt a little disgusted with this uncooked meat.
"Try it. If it doesn't taste good, give it to me." Su Qingluan handed the thin piece of pork jerky to Yang, and cut a piece for herself and put it in her mouth: Well, although the limited seasoning makes the taste a little different from what I remember, it is still delicious and salty.
Seeing that Su Qingluan also ate a slice, Yang took a small bite uncertainly - there was no way. Before the "century egg", she could still trust her daughter's taste buds unconditionally, but seeing her eating the pungent and smelly "stinky egg" with relish, Yang's 100% trust in Su Qingluan collapsed in an instant.
She even once suspected that her daughter had suffered some injustice during the years of being adopted, which led to her developing such a strange taste.
But this time, Su Qingluan's sense of taste did not conflict with Yang's.
Yang felt that the thin slice of pickled bacon seemed to melt in her mouth, leaving only a lingering aroma of meat mixed with spices and salt. It did not have the fishy smell she had imagined, but instead made her want to eat another piece.
But Yang was not a greedy child after all. Although she smacked her lips with aftertaste, she just smiled and said, "I didn't expect that this meat could taste so good after being pickled!"
Su Qingluan also smiled, but with a hint of mischief in her eyes: "Mother, do you want another slice?"
"What are you going to eat? If you eat this piece of meat again, it will be gone." After saying that, he turned around and went to the bag to knead the noodles.
Su Qingluan could naturally knead dough, but she was only thirteen years old, and her body functions were far from reaching their peak. In ancient times, when there were no bread and dough machines, kneading dough was a physical task.
Although Su Qingluan could knead the dough with her strength, the dough would be stronger if she used more strength.
After all, Yang had been doing farm work all year round, and she was especially good at kneading dough. While Su Qingluan was cutting the bacon and chopping the chicken into the soup pot to cook, Yang had already roughly kneaded the flour into dough.
Seeing that her mother was kneading the dough very easily, Su Qingluan simply turned around to make the filling.
The preparation steps for preserved egg wontons are similar to those for regular pork wontons, except that during the initial seasoning of the meat filling, in addition to the necessary seasonings, preserved eggs are also added.
Unlike century egg and lean meat porridge, which requires the egg yolk to be heated to a solidified state in advance to prevent the color of the porridge from being stained, when century egg is used as a filling, its semi-liquid yolk becomes a natural seasoning sauce, which can evenly penetrate the special flavor of the century egg into every corner of the meat filling through the egg yolk.
Therefore, after Su Qingluan peeled two preserved eggs, she used the "Nine Yin White Bone Claw" to press the preserved eggs into the meat filling, crushing and mixing them thoroughly. If there was egg yolk on her hands, she would scrape it off with the meat filling, and then add water in the usual way of beating the meat filling and beat it thoroughly in one direction.
After Su Qingluan beat all the water into the stuffing, she increased the speed and beat it for about a quarter of an hour. When the bowl containing the meat stuffing could stand upright and the meat stuffing did not fall loosely, indicating that the meat stuffing was "firm", Su Qingluan sprinkled soybean oil mixed with sesame oil on the meat stuffing and stirred it evenly.
By this time, the broth in the pot was boiling, and a fine layer of blood foam gradually appeared on the surface. Su Qingluan took a large spoon and carefully skimmed off the foam and discarded it. Soon, the light yellow soup base, bubbling with bubbles, came into view.
At the same time, the aroma of the pickled bacon, chicken and other seasonings that were originally cooked in the soup was gradually stimulated, and the delicious smell gradually spread in the kitchen.
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