In fact, whether it was stirrups or horseshoes, although Su Qingluan had seen a lot of them when watching videos to kill time in her previous life, most of the time she watched them for entertainment and had not carefully observed the specific appearance and structure of these two objects up close.
So even though she had seen it many times, it still seemed like text that she had seen many times but had never written carefully. It looked very familiar, but she "forgot the words when she picked up the pen."
Su Qingluan could only draw a rough sketch based on her own impression, and then slowly modify it if she felt there was anything wrong. But after making many changes, she always felt that something was still not right, so she could only make it look similar.
Fortunately, she could clearly explain what the stirrups and horseshoes were used for, and Song Bo seemed to be from the military. Perhaps an expert would be able to see what was wrong with the thing she drew.
Thinking of this, Su Qingluan wrote down two important things: the approximate shape of horseshoes and stirrups and the need to add salt-containing liquid in iron and steel smelting, on a piece of paper, and placed it separately on the bedside cabinet where clothes were stored. She even held it down with a hairband that she would need the next morning to prevent herself from forgetting to take it away.
Because Su Qingluan did not get a good rest the day before, she was busy all day without any rest. Even though Su Qingluan had the willpower of an adult, she could not bear the physical fatigue. So the moment she blew out the candle and lay on her bed, Su Qingluan fell into a deep sleep.
Su Qingluan slept very soundly, without even dreaming. Everyone was relatively stable that night, so she was able to sleep peacefully.
After a good sleep, Su Qingluan felt refreshed when she woke up in the morning. All the heavy and tired feelings she had before going to bed yesterday were gone.
Although it was still foggy this morning, Su Qingluan could actually feel a bit refreshed, perhaps because she had a good night's rest.
After thinking about what to eat this morning, Su Qingluan heard faint hawking sounds coming from far away.
Huaxi Village is quite small. Although it is surrounded by high mountains, the terrain inside the village is relatively flat. Moreover, there are no particularly large trees in the village, so the terrain is very open.
It is also because of this that any sound can be transmitted very far.
So when Su Qingluan heard the sound coming, it would probably take at least a cup of tea for the person who made the sound to come over.
In the morning, there are many vendors selling things on the country roads, selling eggs, side dishes, salted fish, river shrimps, tofu, and a wide variety of other things.
Everyone is just in the village. Huaxi Village has less than a hundred households and three to five hundred people. Those who sell things on their small peddlers' poles every morning don't sell much, but the advantage is that they are fresh.
Su Qingluan listened carefully to what was being sold today and found that it was tofu. Her eyes lit up and she knew instantly what she was going to make for breakfast.
They had basically been eating porridge in the morning and at night for the past two days. This morning, Su Qingluan planned to change the taste of the sick patient at home, so when she approached the tofu stall, she asked the tofu seller and bought a piece of tender water tofu.
The tofu looked freshly cooked, and when it was placed in Su Qingluan's bowl, it was still emitting white steam. If you sniffed it closely, you could also smell the distinct aroma of the beans.
After Su Qingluan lit a fire, she put an iron pot on the stove to boil water. She scooped a ladle of white flour into a basin, beat three eggs, and added water to make a light yellow soup, which she used to mix the flour.
However, Su Qingluan didn't knead the flour into a dough, but rather gently stirred it with her hands until it became flocculent. Slowly, the dry flour was stained with the moist egg liquid, and it turned into small clumps of flocculent material. Su Qingluan saw that the flocculent material had not become particularly large, and felt that the stirring was almost done, so she put the flocculent flour aside.
Then, while she was in the meeting, she started blanching the tofu that had been cut into small pieces.
To blanch the tofu, you need to wait until the water in the pot boils. Su Qingluan took advantage of this gap to light up another stove and put on the steamer.
At the beginning of autumn, Su Qingluan once asked if there was a cellar or something at home - and surprisingly, there was one next to the wall next to the chicken coop in the back garden.
She once suggested to Su Guangfu that he expand the volume inside. After all, vegetables stored in the cellar are less likely to rot, and a larger cellar can store more reserve vegetables.
However, the terrain here is relatively loose land, and the volume that can be expanded is limited. If the cellar is expanded too much without limit, it is easy to cause landslides, which is not worth the cost. Therefore, Su Qingluan decided to give up after thinking that it was almost done.
However, at this time, the cellar already contained a lot of other autumn vegetables that were difficult to preserve by drying and pickling, including Chinese cabbage.
Su Qingluan took a lit candle and carefully opened the cellar. While using the candle flame to test the oxygen conditions inside the cellar, she carefully went down into the cellar.
There are a lot of autumn vegetables stored under the cellar, the most common of which is Chinese cabbage, one of the most common autumn vegetables on the market.
Because the cabbages were located near the exit of the cellar, it only took Su Qing the time of an incense stick to go back and forth to get the cabbages, which did not delay him too much - although when he came back, the water in the pot used to blanch the tofu was already boiling.
Su Qingluan used a colander to put the tofu in, and carefully immersed the tofu blocks and the colander in the boiling water slowly - she had to be so careful, after all, if she was not careful, the trembling water tofu would fall apart.
Although the tofu will be stir-fried later, blanching it in water will greatly reduce the obvious bean smell on the tender tofu. Slightly heating it will also make the tender tofu, which originally crumbles at the touch, a little firmer, so it won't become "tofu pudding" later.
While blanching the tofu, Su Qingluan picked a few green cabbage leaves from the outside, washed them, cut them in half, and finally blanched them briefly in boiling water in the steamer to soften the originally hard cabbage leaves.
While the cabbage leaves were being blanched, the tofu was also blanched. Su Qingluan poured out the water, put the strainer containing the tofu aside to dry, and then added half a pot of cold water into the iron pot again.
After thinking for a moment, Su Qingluan pulled a carrot from the wall outside and cut it into small pieces. She also cut the leftover iron stick yam from last night into small pieces, threw them into the pot first, added a little salt and boiled it.
Both of these things need a while to be fully cooked after being opened, so Su Qingluan temporarily focused her attention on the cabbage leaves on the other side.
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