While Su Qingluan was picking at the fish meat, she carefully observed its condition and did not forget to lift the tail of the "fish fillet" out of the oil pan - this would ensure that the whole fish would be in a shape with its tail upturned, making the plating more three-dimensional and better looking.
After a while, the fish meat had turned dark yellow. Seeing that it was almost cooked, Su Qingluan used a colander to take the fish fillets, which were shaped into a shape with the head and tail connected, out of the oil pan, and placed the fish head and neck on a large plate prepared in advance.
After the oil in the fish was drained a little, Su Qingluan placed the body of the fish in the middle of the plate and adjusted the position of the fish head so that the whole fish looked like its head was raised and its tail was swung up, as if it was about to jump out of the water in the next second.
Yang heard the noise, turned around and looked, exclaiming, "Oh, this fish looks like it's almost alive! Look at it, it looks like it still has scales on it!"
"..." Su Qingluan was silent. Although the "scales" that Yang mentioned imitated the appearance of "squirrel fur", it was up to her mother to decide what to do. As long as it looked good and tasted good, it was fine.
Thinking of this, Su Qingluan smiled and said, "All that's left is to pour the sauce on it, and it's done!"
As she spoke, Su Qingluan poured the half-used pot of oil into a bucket specially used to store fried food - the oil in this bucket usually contained food that had been fried for a long time, or as in this case, it had been used to fry food with a strong fishy smell and could not be used to fry other food.
Therefore, these will be recycled by Su Qingluan and turned into the most commonly used lamp oil in this era - since Su Xuanhe started attending school and Su Qingluan has been "working overtime" recently, the lamp oil is being used up quite quickly.
Over there, Yang was already blanching the vegetables for the noodles. Su Qingluan quickly added water and starch to the sweet and sour sauce that she had fried earlier to thicken it, slowly concentrating it to a slightly viscous state.
While waiting for the starch to thicken, Su Qingluan also chopped a handful of green onions.
After the broth was collected, Su Qingluan poured the orange-red broth evenly over the fish, and sprinkled a handful of green chopped green onions on top. The orange-red broth, thickened with starch, shone brightly, contrasting beautifully with the green chopped green onions.
Coupled with the sour, sweet and slightly pungent smell, it makes people start to salivate unconsciously.
Yang had already walked out carrying bowl after bowl of "Longevity and Comforting Noodles". When she was serving the last bowl, she turned around and asked, "Daya, are you still not feeling well?"
Su Qingluan was sprinkling chopped green onions when she heard the words and quickly looked up: "That's it!" Then she lowered her head and pulled the bellows of the furnace all the way down, and carefully checked whether the fires in the two stoves were extinguished. Then she carried the plate with a diameter of almost one meter and walked carefully towards the door - so that she had no extra hands to lift the curtain.
However, the little girl Su Xueyan had sharp eyes and saw that her elder sister was holding a large plate. Although she could not see what was inside from her angle, she still asked her brother to ask her mother to open the curtain for her elder sister, so that Su Qingluan would avoid the embarrassment of not being able to see what was in front and tripping over the threshold.
Since Su Qingluan was at home, she simply sprinkled a handful of chopped green onions on the squirrel mandarin fish and did not make any additional food sculptures as a plating arrangement like she would at a banquet in a hotel.
But even so, when a large plate of squirrel mandarin fish was served on the table, the whole family exclaimed "Wow!"
Even Su Guangfu, who was relatively quiet, looked at the dish of squirrel mandarin fish with great admiration.
No wonder.
Since traveling through time, Su Qingluan has been committed to improving the meals at home, but she basically considers the conditions of "daily and simple". Based on the principle of saving trouble whenever possible, she makes some stir-fries, wraps or soups, at best they are sweet and sour pork and pork slices.
Even if there are "hard dishes", they are still considered "home-cooked dishes".
But squirrel mandarin fish is different, it is a typical "banquet dish". Because this dish is not only delicious, but also unique and eye-catching, even in hotels, it is a "table-high dish".
This mandarin fish is shaped like its tail is curled up and it is looking up at the sky, as if it is about to jump out of the water. The fish meat, which was originally cut into flowery pieces, looks like its "scales" are about to be blown off by the strong wind and huge waves.
And because Su Qingluan chose orange jam instead of red tomato sauce, the sauce and the fried golden fish shell complement each other, as if it were a golden koi about to leap over the dragon gate in the afterglow of the sunset!
The scattered chopped green onions on the fish are like the scattered waves raised by the fish's tail, splashing on the fish!
Yang had already seen the general shape of this dish in the kitchen in advance, so she was the first to recover from her amazement.
She smiled and nudged her husband with her elbow to bring him back to his senses, teasing him, "What's the matter? Our eldest girl's cooking skills are so good that you're stunned?"
As she spoke, Yang raised the wine jar at her feet and filled the coarse porcelain bowl in front of Su Guangfu. "Even if it's just for Daya's 'Carp Leaping Over the Dragon Gate' dish, you have to drink a bowl today, right?"
Su Qingluan: “…” Forget it, let’s just jump over the Dragon Gate. She completely gave up on the name of the dish “Squirrel Mandarin Fish” - isn’t it descriptive enough anyway?
Of course, Su Qingluan didn't know at that time that the "Squirrel Mandarin Fish", which was renamed "Carp Leaping Over the Dragon Gate", had caused a series of chain reactions and even changed the food culture of Sheng Dynasty to some extent.
Of course, this is a later story.
Hearing this, Su Guangfu nodded hurriedly: "Drink! I'm happy today, fill it up for me!"
Su Qingluan had only seen Su Guangfu drink occasionally before, and he would only drink from a small glass. She had never seen him drink directly from a bowl. She quickly held down her mother's hand that was pouring the wine and said, "Dad, is it okay to drink so much?" Even if he was in a good mood to celebrate his birthday, getting drunk was always harmful to his health.
Upon hearing this, Yang smiled and said, "This is our homemade mixed wine, it's not very strong!" Then she poured some into the empty bowl in front of Su Qingluan and asked her to taste it.
Su Qingluan took a sip cautiously: "Hmm?" Only by smacking your lips carefully can you taste the hint of alcohol, but the most noticeable taste in your mouth is actually sour!
This smell… "Is it rice wine?"
Yang nodded: "So it's okay, it's not intoxicating. Not only your father, but you three children can all drink a little - of course, the two younger ones can only drink a little." She turned to look at Su Qingluan, "You can drink more."
Su Qingluan was curious: "I remember Daddy has some expensive fine liquor. Why isn't he drinking it on such a good day?"
Upon hearing this, Su Guangfu glanced at Su Qingluan.
Su Qingluan didn't understand what was going on, but she understood the next moment. Yang said with a half-smile, "Didn't you take them all to eat?"
"..."Su Qingluan said she was under great pressure.
Continue read on readnovelmtl.com
