Su Qingluan knew that this hurdle was over, and stuck out her tongue: "Dad, I know, I took the unused ones - here, I even marked them, this pair of gloves is mine!"
Su Guangfu had no objection: "You are always in the kitchen, so be careful to protect yourself. If these gloves get torn, I will make you new ones."
Was this actually made by my own father? Su Qingluan looked down at the gloves in surprise: It must be said that Su Guangfu's skills always exceed Su Qingluan's expectations.
Su Qingluan nodded obediently, and Su Guangfu turned around to pick up the saw blade next to the stove - he would not set foot in the kitchen without a specific job.
Watching Su Guangfu leave, Yang, who had already tied an apron on, began to pick and wash vegetables - that's the point of hot pot. Although there are no particularly complicated cooking procedures, many kinds of dishes need to be prepared.
Su Qingluan is still fighting a battle of wits and courage with Ma Gan Shan Yao.
Su Guangfu did not notice what "innovation" his daughter had made on his gloves, but Yang could tell at a glance that the two unknown objects on the gloves were made of the colored silk threads in her embroidery basket.
But that thing on the glove...is it chicken feet? Bamboo leaves? Or some new pattern?
Yang was suspicious for a long time: I'm not sure, why not ask.
Because of her certain understanding of her daughter's needlework, Yang did not ask with high expectations. However, when she learned that it was actually a "flower" pattern, she was still shocked.
Su Qingluan looked at her mother's expression, which seemed to indicate she doubted her own eyes, and decided to quickly put this awkward topic to rest. She changed the subject to Su Xuanhe: "I heard my second brother's voice from quite a distance just now, why is it so quiet now?"
Yang also knew how abrupt Su Qingluan's change of topic was, but she only smiled teasingly and didn't expose her: "As for him, Master Zhou praised his memorization skills today, showing off to us. When he comes back, he must show off to someone else."
Su Qingluan suddenly realized: Compared to her elder sister who was six or seven years younger than her, her younger sister who was only three or four years younger than her was indeed a better object for "showing off".
Sure enough, a moment later, the little girl's disgusted scream came from the direction of the main hall: "Brother, you are so annoying! I haven't finished writing yet!"
The mother and daughter who were busy in the kitchen smiled at each other when they heard this.
After Su Qingluan cut the yam into slices and soaked it in water, she handed over the remaining tasks of frying the chicken, cutting vegetables, arranging the dishes, etc. to Yang, and took out the knife that Xu Kekuan gave her.
Seeing this, Yang raised her eyebrows.
If Su Qingluan was just chopping vegetables at home, she wouldn't easily use this fine iron knife—after all, most home-cooked dishes didn't require such high-quality knives. Given Su Qingluan's knife skills, a copper knife would suffice even for delicate cutting tasks.
When Su Qingluan took out this knife specifically, in addition to regular use and maintenance, the more important reason was -
"What difficult thing are you trying to cut?" Yang asked.
"Pah-ji" a large piece of meat was thrown on the chopping board by Su Qingluan - a very fresh piece of lamb meat, fat and lean, with tender pink texture.
"Wow, this mutton is fresh." Yang came over and pressed the piece of meat with her fingers - the meat was firm and water-resistant. If the chopping board was tilted over, the meat could even be completely absorbed by the chopping board.
These points all show that the quality of this mutton is very good.
Su Qingluan looked at the mutton, which must have weighed at least three or four pounds, and sighed, "This is enough meat for me to cut for a while."
While slicing the lamb doesn't take long, slicing it into slices as thin as a cicada's wing is a bit of a hassle.
If it was a traditional clear soup hotpot with sesame sauce dipping sauce, Su Qingluan would not have to go through so much trouble. She could just cut the mutton into slices of appropriate thickness.
But in order to ensure that everyone can taste the unique aroma of Sichuan peppercorns, Su Qingluan adjusted the soup base to have its own saltiness, so it tastes good even if you only dip it in the original soup.
If you don’t want to dip in the original soup, you can also try a dipping sauce like sesame oil and garlic paste, which does not steal the flavor of the peppercorns.
However, this type of soup base has very strict requirements for the ingredients to be cooked in - it cannot be thick and difficult to taste, such as thickly cut meat and offal.
After all, animal-based hot pot dishes have a strong, fishy smell, which can significantly affect the taste if not handled properly. Furthermore, if the animal's own smell overpowers the original slightly spicy and fragrant flavor of the base of the pot, then Su Qingluan's efforts in making the Sichuan peppercorn oil would be in vain.
Thinking of this, Su Qingluan sighed again: I miss the modern meat roll cutting machine that can automatically adjust the spacing!
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