Yang heard the noise and looked up, laughing: "Oh, this flower is quite beautiful, but it doesn't look very lively."
Su Qingluan smiled and said, "I've been picking them for an hour or so. I'm short of water, but I'll be back to normal soon."
As she spoke, she put all the wild fruits in the basket into a bowl.
The fruits here include wild cherries, of which there are three or four kinds, all of which are common wild fruit species in the mountains and forests of Huaxi Village.
Su Qingluan picked fruits that were about to ripen and fall from the branches in a few days.
If the fruit is cooked, it will have a rotten fruit smell, but if eaten raw, it is very sweet and delicious.
In this era, there are no pesticides and no air pollution. You can eat wild fruits picked from the mountains by just wiping off the dust.
Su Qingluan brought the fruit to Yang, but was fed a mouthful of sweet and sour juicy wild fruit instead.
Yang looked at her eldest daughter staring at her blankly, feeling a little amused and a little distressed: "Don't always take care of us, you should eat some too!" As she said that, she grabbed another handful and fed it to Su Qingluan.
Su Qingluan chewed incoherently: "I ate, a lot, I ate on the way." After saying that, she ran away as if escaping, for fear that her mother would force-feed her again.
Seeing Su Qingluan's expression, Yang smiled again and stopped feeding her. She went out and said loudly, "Erzhuang, Sanya, the boss! Daya picked some fruit, it's so sweet! Enjoy!"
Su Qingluan listened to the bustle in the yard, turned around, and pulled out the two snakes. She rinsed off the blood, cut them into small pieces about an inch apart, and then chopped the ginger and scallions into sections and chunks. She used the back of a knife to break them up, then placed them in clean water, rubbing them vigorously to bring out the flavor. This made a bowl of ginger and scallion water, and she soaked the snake meat in it.
These two snakes were both adult snakes. The shorter one was about the same height as an adult, and the longer one was almost two meters long. Although they were both relatively thin, their length was very impressive. Su Qingluan estimated that these two snakes weighed about ten kilograms.
So after processing the two snakes, I ended up with a whole basin of snake meat.
After soaking the snake meat in onion and ginger water to remove the fishy smell, Su Qingluan turned around and began to prepare the batter to be used later using eggs, flour and other seasonings.
Su Qingluan prepared two batters, one with more ingredients, especially spices like dogwood, pepper, and chopped bay leaves to remove the fishy smell and enhance the flavor. This batter was used to mix with the snake meat.
The other one has relatively fewer spices and less salt, and is used for frying mushrooms and wild vegetables.
However, considering the different thicknesses of mushrooms and wild vegetable leaves, Su Qingluan made the batter for the wild vegetable leaves thinner so that the fried wild vegetable leaves would not be just a lump of dough.
By this time, Yang had already distributed the wild fruits and returned to the kitchen. Su Qingluan was busy preparing the batter and called out, "Mother, can you please help me blanch the mushrooms and wild vegetables separately and squeeze out the moisture?"
"I'm your mother, it doesn't matter whether I help or not." Yang smiled and tapped the back of Su Qingluan's head, then turned around to pick up the vegetable leaves and mushrooms.
After all, Yang was the housewife who had always been around the stove, so she didn't need Su Qingluan to tell her what to pay attention to when blanching. Su Qingluan could also focus more on the highlight of the day - the snake meat slices.
Su Qingluan planned to divide the snake meat into two types - soft-fried and dry-fried.
The soft-fried snake meat pieces are coated with batter, while the dry-fried ones are crispier and are not coated with batter but fried directly in the oil pan.
Taking into account her younger brother and sister's tolerance for spicy food, and the fact that one was still teething and the other's teeth hadn't even grown in yet, Su Qingluan only added a small amount of dogwood powder when frying the snake meat, which had the effect of subtly enhancing the flavor and removing the fishy smell.
The dry-fried snake meat pieces have a more crispy and burnt taste. Before frying, only salt and pepper are used to prepare the base flavor. After frying the snake meat pieces until crispy, they are sprinkled with cumin powder and dogwood powder in the same way as barbecue seasoning.
Of course, Su Qingluan did not increase the amount of dogwood powder to a "lethal dose" according to her own taste. After all, her parents still needed to eat it, right?
While Su Qingluan was frying the snake meat slices for the first time, Yang had already blanched all the wild vegetables and mushrooms and squeezed out the water.
Su Qingluan evenly spread the batter on the mushroom leaves and slid them into the frying pan one by one. In an instant, the pan was filled with slightly golden foam.
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