The inside of Su Xuanhe's lips were pierced by the shrimp head, and blood was constantly oozing out. He looked very pitiful.
Su Qingluan was a little amused and helpless: "Why are you injured again?" That's right, "again".
If we were to ask who in the Su family had suffered the most "injuries" from eating, Su Xuanhe would be second, and no one else would dare to claim first place. In fact, even Su Qingluan was a little confused as to why Su Xuanhe always suffered some strange injuries from eating.
"I'll get you some light salt water." Su Qingluan stood up.
"It's okay, it's okay!" Su Xuanhe shook his head like a rattle. "I'll take a few more bites and it will be fine!"
Su Qingluan: ...
This is truly the highest realm of a foodie: for the sake of eating, you can endure anything.
After eating two rounds of meat at first, the originally bland rice soup slowly absorbed the delicious taste of the fish and the seasonings used to marinate the fish, becoming more mellow and delicious.
Su Qingluan looked at the originally white and sticky rice soup with a layer of oily light yellow oil floating on it, realizing that the soup base had become "fat", so she said: "You can also fry vegetables now, but you still have to fry some meat occasionally."
Unlike the Sichuan pepper oil base which has its own oily smell, the oily smell of the rice soup base is completely "fattened" by oily ingredients such as crab paste, shrimp paste, chicken and mutton fat.
Vegetarian dishes, such as mushrooms, bamboo shoots, and fried tofu puffs, are all very oil-absorbing. After absorbing the oil in the soup, these ingredients will become oily and rich, making them more delicious and full-bodied.
But compared to this, the soup base that was originally "fatten" will become "watery" again and not as delicious.
So at this time, you need to keep adding fattier meat dishes to continue to "fatten" the soup base.
Fortunately, Su Qingluan had considered this problem today. Whether it was lamb ribs, pork belly, or the piece of duck meat she bought before, they were all parts rich in fat.
Although river shrimp and black fish do not have much fat, they provide irreplaceable delicious taste and are equally indispensable.
Su Qingluan said as she slid some of the diced chicken and duck meat into the rice soup. The others also chose their favorite vegetarian dishes and added them to the pot.
Of course, those who "chose their favorite vegetarian dishes" didn't include Su Xuanhe. Su Qingluan also didn't understand. Even Su Guangfu, who relatively preferred meat, knew to eat a combination of meat and vegetables every day. How did Su Xuanhe, a "genetically mutated" pure meat-eating variety, appear?
With doubts in her heart, she deftly broke a handful of spinach in half and threw it into the rice soup. After waiting for a while, the leaves turned from emerald green to dark green, and she picked them up and dipped them in the dipping dish: Well, the spinach coated with rice soup is more tender, and with the aroma of oil, it seems even sweeter.
However, the spinach stalks need to be boiled for a while to make them more tender and crispy but not prickly.
Yang had obviously noticed her second son's dislike for vegetables, so she offered him several servings of vegetarian dishes. Su Xuanhe, seeing a vast expanse of white and green on the plate, but no meat at all, pouted unhappily and was about to throw the vegetables back into the pot.
At this time, Su Guangfu turned his head and looked at him: "Why don't you try throwing one?"
Su Xuanhe: ...He paused, as if he was unwilling, but at this time there was no one in the family who would plead for him, so he still trembled and reluctantly withdrew his hand.
After all, Su Guangfu doesn't hit children easily, but if he is really angered, a beating won't solve the problem.
Being picky about food is definitely one of the red lines that Su Guangfu cannot cross.
In fact, Su Qingluan also roughly knew why Su Guangfu and Yang were so determined to correct Su Xuanhe's picky eating problem.
Actually, it’s no wonder. Originally, there was no oil or water all day long, but suddenly you can afford to eat everything. Naturally, you will pick those that are rich in oil and water and more delicious.
However, being so picky about food will definitely cause problems - for example, when Su Xuanhe was recuperating at home, he had difficulty defecating several times and couldn't do it for a long time.
Later, I rubbed my stomach and ate vegetables again, wishing I could take a laxative to return to normal.
As a result, the scar healed and the pain was forgotten. He started to be picky about food again. No wonder his parents were unhappy.
So even when she saw her brother looking at her pitifully for help, Su Qingluan lowered her head and pretended not to see it: Well, these bamboo shoots are really crispy and tender!
After eating some vegetables, Su Qingluan went to pick up the chicken. Meanwhile, Su Xueyan, who was already about 70% full, thought every dish was delicious, so she simply tried a bite of everything. Only the bowl of food next to Su Qingluan was left, and Su Xueyan didn't see anyone put it into the pot.
The bowl of something was soaked in water, and under the dim moonlight and the light of the lantern, you could probably tell what the white ingredients were.
So the little girl jumped off her little stool, ran to Su Qingluan, leaned over and asked, "Sister, what's this bowl? I didn't even see you put it in the pot!"
When it got closer, Su Xueyan could see clearly that it was a bowl of rice - to be more precise, a bowl of rice soaked in water.
Su Qingluan looked down at her sister's puzzled gaze and said, "I'll pour the rice in after we've almost finished eating. Otherwise, we won't be able to eat anything while the rice porridge is cooking, and it will be too uncomfortable to be hungry at this time."
"So this is a bowl of rice," Su Xuanhe sighed, "I thought it was something delicious."
As he spoke, he looked up at the moon in the sky and said, "Once autumn comes, it gets dark so early. How boring!"
Su Qingluan smiled and said, "Wouldn't this be a good way to go to bed earlier and wake up earlier?"
Su Xuanhe hummed reluctantly: "I have to review my lessons every night and can't go to bed early!"
As an adult who had long since left school, Su Qingluan chuckled and, expressing deep sympathy... took a piece of duck meat and put it in her mouth.
Well, fresh, fragrant, tender and full of aftertaste!
After everyone had eaten most of the food, Su Qingluan skimmed off the water on the bowl of soaked rice and poured it into the rice soup. Although the rice soup ground into rice slurry was delicate and smooth when used as a soup base, it was a bit difficult to swallow if it was used as porridge.
Su Qingluan had tasted that kind of rice soup before, and it felt like drinking a bowl of paste.
Although this pot of "paste" now tastes delicious, the sticky texture has not changed at all, and the distinct grains of rice can just improve the taste.
Because it had been soaked in water, this bowl of rice was cooked faster. While the rice soup in the pot began to boil, Su Qingluan kept stirring the bottom of the pot to prevent it from sticking. Then, after the rice soup boiled for a while, she added a little chopped green onion and ginger.
"Xuanhe, go get us the bowls we usually eat from," Su Qingluan instructed her brother rudely. "Also, don't throw away the dipping sauce in the dish. You can use it to adjust the saltiness of the taste."
There are still various uneaten ingredients in the rice soup, and soy sauce and other spices that were originally used as dipping sauce are added for seasoning. It is very much like a bowl of porridge similar to raw fish fillet porridge.
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