Su Qingluan looked at the cabbage leaves that had been softened by blanching, and tested their softness. She could easily wrap them up without the lower part cracking, so she knew they were cooked enough.
After all, it was just the beginning of processing, so it didn't need to be completely blanched. Su Qingluan used chopsticks to pick out the leaves and rinsed them with cold water to keep the edges of the leaves green. Then she took a piece of pickled bacon that she had prepared earlier.
Because the bacon is fully squeezed and pickled in a high-salt environment before being pickled, a large amount of moisture in the meat is lost, making the entire texture very tight and relatively hard. When Su Qingluan cuts the bacon, it feels like she is cutting frozen meat.
Although it takes more effort than cutting fresh meat, there is one advantage, which anyone who has cut vegetables knows - ingredients with a slightly harder texture are easier to control the shape of when cut than those that are particularly soft and slippery.
For example, now, this kind of tightly textured pickled bacon is just right for Su Qingluan, because she wants to cut it into a paper-thin effect.
After slowly cutting the bacon into slices, Su Qingluan looked out the window toward the rising sun: Well, I can see the sunlight shining through from the other end of the slice, making the entire piece of meat appear slightly transparent, bright red and moist.
This kind of meat is like ham. If it were in modern times, Su Qingluan would really like to try it raw. But then again, there are no complete antibiotics and anthelmintics under current conditions. If you try to commit suicide, you will easily die.
Although the conditions in this era are a bit harsh compared to her previous life, she still cherishes this life that she got for free, so she doesn't intend to commit suicide.
Su Qingluan rolled the paper-thin slices of salted pork into cabbage leaves that had been split lengthwise, one for each piece. If the meat slices were smaller, she would roll two. Furthermore, Su Qingluan placed the cabbage rolls upright on the plate, following the cuts lengthwise, like short, plump bamboo shoots just emerging from the ground.
After rolling the slices of bacon into the cabbage leaves, Su Qingluan placed the cabbage and bacon rolls on the steamer and steamed them.
At the same time, with the time spent preparing the cabbage rolls, the diced carrots and yam in the iron pot became soft. Su Qingluan picked up a piece of diced carrot with chopsticks and applied a little force, and the carrot broke into two halves and was put into the pot.
Su Qingluan didn't have to use much effort, as she knew that the radish had been cooked until it was soft, so the yam, which was easier to mature, would be even easier to cook.
Thinking of this, Su Qingluan transferred the diced vegetables and the soup cooked in the iron pot into the clay pot where she usually cooked porridge, and began to adjust the taste.
After a while, Su Qingluan tasted the soup and saw that the flour that had been stirred into flocculent form was evenly sprinkled into the soup. Slowly, the flour came into contact with the hot water and was cooked into small "lumps". Su Qingluan was cooking the lump soup.
Because the dough balls were made by stirring egg liquid into water, they were more tender, smoother and more refreshing than ordinary dough balls. Su Qingluan carefully observed the flocculent dough in the water, stirring it constantly, fearing that the dough would slowly clump together.
Soon, the shape of the dough balls gradually solidified after being heated. However, there was still a lot of vegetable soup inside - Su Qingli was afraid that it would stick to the bottom of the pot, so he added some more water.
Now they need to simmer further to reduce the sauce, but considering that it is dumpling soup, Su Qingluan doesn't dare to turn on too high a heat for fear of burning the bottom of the pot.
While the juice was drying up, Su Qingluan turned around to see how the cabbage and bacon rolls were doing.
The cuts of pork Su Qingluan chose for the pickled bacon were all 30% pork belly, so they were both fat and lean, and rich in fat. When slightly heated, the fat would gradually release and seep into the cabbage wrapped around the meat, giving the originally bland cabbage a light, oily texture.
What's more, Su Qingluan did not wash the pickled bacon in advance this time, so the salt and other seasonings on it were sufficient. Even though there were no particularly strong spices, the taste was still sufficient. Su Qingluan didn't even need to prepare seasonings such as salt - the pickled bacon could serve as the seasoning.
Because the vegetable rolls are standing upright, the oil and vegetable soup after heating will slowly seep to the lower side. Su Qingluan opened the steamer and quickly turned the vegetable rolls over so that the other side was facing down.
Meanwhile, seeing the dumpling soup boiling again, Su Qingluan added the chopped vegetables and simmered them together, finally adding some salt and soy sauce to season. When the soup was almost dry, Su Qingluan took the whole clay pot aside and put the iron pot back in place.
First, add soybean oil and chop a few cloves of garlic. Stir-fry the garlic until fragrant, then add chopped scallions. Wait until the scallions are slightly browned, and the onion-garlic base oil is ready. Add an appropriate amount of water, soy sauce, and salt as a base flavor. Once the broth boils, slide the previously blanched tofu cubes into the pot.
At this time, take out a little mung bean starch, dissolve it in water and mix it evenly. Add it into the soup and let the soup slowly become crystal clear and thick, wrapping each piece of tofu.
By the time the tofu is out of the pot, the cabbage and bacon rolls over there are almost cooked.
As soon as Su Qingluan lifted the lid of the pot, the delicious aroma of pickled bacon mixed with the sweet taste of cabbage hit her face, which was very tempting. The proof was that Yang, who was outside the kitchen, smiled and said, "What made you smell so good this morning?"
Hearing Yang's voice, Su Qingluan turned around and asked in surprise, "Mother, why don't you rest a little longer?"
"Well, I'm exhausted from lying in bed all day. I'll see what I can do." As he said this, he went to get the pot of cooked dumpling soup.
Originally, this pot was used to cook porridge, but today, Yang lowered her head and said, "Oh, it's not porridge today?"
"Well, let's have dumpling soup today to change everyone's taste." Su Qingluan smiled and served the fried tofu. "Eating porridge every day, twice in a row, will always make you sick of it."
Of course, this "sickening" certainly doesn't refer to Yang and Su Guangfu, as they had times when they ate porridge for a whole month.
Yang understood: "You just dote on them two."
Su Qingluan smiled silently, then suddenly thought of something and turned to ask, "How's Xueyan? Was she okay last night?"
"She's fine. I got up to check on her three or four times. She was snoring, but she was sleeping so soundly! Like a little pig!" Mrs. Yang teased her little daughter while serving the dumpling soup.
Although she still had some dark circles under her eyes due to frequent waking up at night, her daughter did not have convulsions like before, which still made Yang very happy and relieved.
After serving the food to the table, Su Qingluan looked around and asked, "Why can't I see Dad? Where did he go?"
Could it be that he slept in? Su Qingluan muttered.
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