Su Qingluan was originally some distance away from here, and now it was just getting dark, so she couldn't see clearly from a distance, and only a gray-blue shadow was left swaying back and forth.
As they approached, Su Qingluan looked at the various shaped pieces of "coke" in front of her brother and said teasingly, "Su Erzhuang, you didn't do anything but burn charcoal for everyone?"
At that time, coal was only available in a few areas and had not yet been produced on a large scale. The charcoal used in many places was made by burning ordinary wood.
Su Xuanhe knew that his sister was bullying him, and his face turned red. After a long while, he managed to utter a few words: "A gentleman should stay away from...stay away from the kitchen..."
"What do you mean by 'Jun'? 'Junzi...' Su Qingluan angrily slapped her brother on the head. "What do you, little brat, know about 'A gentleman stays away from the kitchen'? Is that how it's used? You're not just staying away from the kitchen, you're pissing the chef off! You're ruining the food!"
Seeing the mushrooms she had painstakingly picked being roasted into charcoal, Su Qingluan laughed in anger: "How long did you roast them? The mushroom flesh is quite thick, and you can roast it into charcoal, which is quite amazing."
Seeing that Su Guangfu was reluctant to part with the food and wanted to eat Su Xuanhe's "charcoal", Su Qingluan quickly stopped him: "Father, if you eat too much of that, your stomach will feel uncomfortable. Don't eat it, I'll roast it."
As he said that, he sat down next to Su Xuanhe and nudged his knee with his knee: "Boy, you should also take a bunch and learn from me!"
The ingredients were all threaded onto thick bamboo skewers, which were, of course, the handiwork of Su Guangfu. The bamboo itself was straight and sharpened, making it ideal for grilling. However, compared to iron skewers, the heat needed to be controlled carefully; if you're not careful, the flames underneath could easily start and burn the skewers.
Su Qingluan looked at the bamboo stick in front of Su Xuanhe that had been broken into two or three pieces, and was speechless: It seems that the bamboo sticks nowadays are all made from local materials, otherwise it would not be cheap to burn so many of them.
Yang and Su Guangfu were more or less relieved when they saw their eldest daughter and son grilling mushrooms - to be honest, Su Xuanhe didn't really like doing the barbecue work, he just thought it was fun.
But the Su family had an unwritten rule: children could be mischievous, but they couldn't destroy anything, let alone food. So, watching several mushrooms turn to charcoal just now, the couple was actually quite angry. If Su Xuanhe continued like this, he'd probably end up having to eat bamboo shoot stew.
Su Qingluan let her younger brother "learn cooking" so that Su Guangfu and Yang could find opportunities to eat a few bites by themselves without having to keep an eye on whether this naughty boy would accidentally light the stove. Although Su Xueyan was too young to learn barbecue, she also watched with great interest.
"Brush a layer of oil first." Su Qingluan brushed a layer of soybean oil on both sides of the string of mushrooms in her hand.
"Brush before baking?" Su Xuanhe was very shocked.
"You didn't apply oil?" Su Qingluan was even more shocked than him.
Then she understood why Su Xuanhe was so good at producing "charcoal": "You don't grease the grill? And these mushrooms don't have batter on the outside, and they don't secrete oil on their own. If you don't grease them, who will?!"
After a short while of angry outburst, Su Qingluan continued her on-site teaching: "Mushrooms are thick but juicy. They can't be roasted too low, otherwise they won't be chewy. You need to use a low heat to force out the moisture inside. But if you want a firm outside and crispy inside, you can roast them quickly over high heat, like this."
Su Qingluan grilled two skewers of mushrooms at different temperatures, her wrists constantly turning as she explained, "Add the seasoning right at the end, when it's almost done. Otherwise, it'll burn and taste bitter, and won't taste good. If you want high heat, choose the middle of the stove; if you want low heat, choose the side. Be careful with open flames; don't let the flames burn up, otherwise the skewers will break easily."
As he spoke, he glanced at the stick in front of Su Xuanhe that was broken into several pieces.
Su Xuanhe: ...For some reason, although his elder sister didn't teach him a lesson, he always felt like he was being taught a lesson.
If Su Xuanhe traveled to the modern era and became familiar with Internet slang, he would understand that this feeling is called "being hit by an arrow in the knee" in modern slang.
Su Qingluan first grilled four skewers of mushrooms, keeping two for herself and letting her brother try the other two to try different tastes.
Su Xuanhe could tell the difference as soon as he tasted them - the mushrooms roasted slowly over low heat had less moisture, were chewier, and had a burnt aroma; while those roasted quickly over high heat were more tender and juicy, with only the outer skin tight while the inside was still very tender.
He thought for a moment, then turned and handed it to his sister: "Here, this one is easier to chew, be careful with the heat."
Su Xueyan was grinding her teeth with a piece of snake meat roasted by Su Guangfu.
Su Qingluan had to admit, after trying Su Guangfu's cooking, she was impressed. The snake meat had become soft and chewy, tasting a bit like dry-fried beef. Plus, it was generously seasoned with non-spicy spices, making it even more fragrant the more you chewed, making it perfect as a snack.
However, for a three-year-old girl, this kind of food was obviously a bit "out of the scope" - her teeth were sore from eating the snake meat before she finished it.
On the contrary, just as Su Xuanhe expected, the tender and juicy version of mushroom slices roasted by Su Qingluan was more suitable for children, and the little girl soon had juice flowing from the corners of her mouth while eating.
In fact, before Su Qingluan came back, everyone had already been eating for quite a while, but they were not in a hurry and just roasted it slowly, just thinking that they didn't want to let the two children go hungry and could wait for Su Qingluan at the same time.
After Su Qingluan sat down, most of the food grilled by Yang and Su Guangfu was placed in front of Su Qingluan.
After eating another skewer of grilled chicken and another skewer of grilled yam, Su Qingluan felt a little full and gradually slowed down her movements.
She picked up the rag beside her and wiped the greasy stains left by eating the snake meat with her bare hands. She took out a piece of paper from her sleeve and handed it to Su Guangfu and Yang: "Father, Mother, take this and keep it well."
Upon hearing this, Yang wiped the charcoal ash off her hands and took the paper. Only with the dim moonlight and the faint light of the lanterns hanging in the yard could she make out some words on the paper. However, it would be difficult to ask what was written in such dim light.
Yang laughed and said, "Daya, you've got so many words for us to read, but we can't even see them clearly."
"No need to read it carefully, it's a contract, just keep it." Su Qingluan said with a smile, "Hasn't our family been unable to open a stall for a while? There are already several stalls outside that imitate ours. If we don't think of a solution, we will lose most of the customer traffic we originally had to sell to others."
Why not everyone? Because Su Qingluan is confident that there will always be those who pursue flavor and look down on the taste of other restaurants. However, Su Qingluan is not sure how many such "die-hard fans" there are - in short, they will not account for the majority.
Upon hearing this, Yang became anxious: "Then what should we do? There is no time to prepare new sewage today..." Even if we go to buy it tomorrow, the sewage stall will not open again until the day after tomorrow at the earliest.
Su Qingluan smiled and said, "Don't worry, mother, there is no problem now."
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