Su Qingluan took a lot of effort to fry the snake meat.
On the one hand, there were quite a few pieces of snake meat, and even the initial frying took half an hour. Adding the high temperature and high heat to the frying, the time consumed was even longer.
Meanwhile, Yang, following Su Qingluan's advice, spread the blanched mushroom slices and wild vegetable leaves as flat as possible to dry them. It was autumn, the weather was dry, and the autumn wind quickly blew away the moisture on the surface of the blanched vegetables.
When Su Qingluan fried the mushrooms, the moisture on the surface of the mushroom leaves had evaporated, while the inside had been blanched. This ensured that the mushrooms were tender and juicy inside. At the same time, blanching destroyed the porous and sparse sponge-like structure of the mushrooms, preventing them from absorbing a large amount of oil.
After all, although people of this era generally eat light food and have less oil in their stomachs, if you eat too much "oil bags" that have absorbed enough oil, like fried mushrooms, you will always feel sick of them.
What's more, there are two young children at home. If they eat so much oil, they will probably get stomachache.
The flesh of the mushroom is quite thick, and it takes some effort to fry it until it is crispy. Moreover, the initial frying is to allow the batter to lock in moisture. It cannot be fried over high heat, otherwise it will easily burn. So after Su Qingluan put a large pot of battered mushroom slices into the pot, she had nothing to do for a while.
But since everything can be fried, Su Qingluan thought about the newly ripe carrots outside and decided to pull out two to taste them.
So she turned around and pulled out two of the "carrot roots" she had planted at the beginning - sure enough, this batch was basically fully mature. Although they were a little smaller than those sold by the Hu merchants, they were still quite impressive.
After simply washing the mud off the outside, Su Qingluan cut the carrots into slices as thin as cicada wings.
Unlike mushrooms that absorb oil easily, wild vegetables are too thin and easily burnt when fried, so they need to be blanched in water. Carrots are very dense and not particularly easy to be burnt when fried, so blanching is not necessarily necessary.
Seeing that Su Qingluan no longer needed to be blanched, Yang poured the clean water used for blanching into the large basin next to her and planned to use it later. She then turned around and fetched new water to cook wild vegetable porridge.
Su Qingluan had already fried all the mushrooms. After removing the mushroom slices, she added the battered carrot slices. While waiting for the carrot slices to be fried, Su Qingluan dried the wild vegetable leaves on their backs. When the carrots were almost fried, she coated the wild vegetable leaves in batter and placed them in the frying pan.
During this break, Su Qingluan took out the barbecue three-piece powder she had made earlier - a mixture of salt, cumin, and dogwood ground into powder - and poured some into a dry seasoning dish.
After all the vegetables were fried, Su Qingluan adjusted the fire to a slightly stronger level and started frying them again.
Unlike the initial frying, which locks in moisture, the second frying process aims to crisp the surface and maintain its crispy texture even as the heat dissipates. Therefore, the process cannot be as slow as the initial frying; the action must be quick, otherwise the surface will easily become burnt.
So, Su Qingluan could only keep putting the colander into the oil pan to stir it, and then take out the vegetables as soon as the heat was almost right.
Although these three vegetables - mushroom slices, carrots, and wild vegetable leaves - are also fried together, the order is also important.
Mushrooms are relatively thick and can easily accumulate heat when heated and are not easy to cool down, so they are fried first; carrots and wild vegetable leaves are relatively thin and can easily cool down, which affects the taste to a certain extent, so they are fried later.
By the time Yang's wild vegetable porridge was cooked and served, Su Qingluan had already fried three kinds of vegetables and placed them on three plates that had been wiped clean of moisture.
After Yang brought up the three plates of vegetables, Su Qingluan wanted to follow in as well. However, when she used her palm to test the first fried snake meat piece, she found that it was only warm.
Although it has been fried twice, whether it is soft-fried with batter or dry-fried, the snake meat segments will not become soft and affect the taste, but Su Qingluan is still worried that this kind of wild game will become fishy if it cools down.
So, to be on the safe side, Su Qingluan simply fried the two types of snake meat slices again before turning off the exhaust vent of the furnace and carrying the snake meat slices into the main room.
Although Su Qingluan had told everyone to eat it quickly while it was hot and crispy, when she entered the house, the whole family was waiting for her.
Seeing Su Qingluan coming in, Su Xuanhe and Su Xueyan acted like two assistants, moving stools, passing chopsticks, and running around with a sense of "caring and attentiveness". Yang couldn't help laughing, and even Su Guangfu smiled.
In fact, Su Qingluan had fried vegetables before, so everyone knew that the leaves looked soft, but after being coated with batter, they would be fried to be very crispy by Su Qingluan's hands - at least the whole family had tasted fried mushrooms and fried carrots.
However, this is the first time I have fried wild vegetables with batter.
Perhaps because they knew that the two pots of "meat slices" were actually made from two big snakes, the two meat-loving little guys, Su Xuanhe and Su Xueyan, unexpectedly reached out their chopsticks for the "wild vegetables", the fried "new product" that they originally did not like very much.
But as the crispy sound of "crunch, crunch" rang between their lips and teeth, the two little guys exclaimed in unison - fried wild vegetables are so delicious!
The batter used to fry the vegetables is not as "heavy" as the batter used to fry the snake meat slices. It is just a tool to make the vegetables crispy.
After being fried again, the originally ordinary wild vegetable leaves appear to be a dark green color that is almost black, and are wrapped in the batter that is fried to golden brown.
My dear, there is more to this chapter. Please click on the next page to continue reading. It will be even more exciting later!
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