After Su Qingluan talked about the situations in which the ice surface is dangerous, she also roughly talked about the situations in which clearing ditches are likely to occur, the situations in which the ice surface is relatively weak, and how to save yourself if you really encounter cracked ice surface.
Because of the “vivid demonstrations by themselves” by many of their friends yesterday, siblings Su Xuanhe and Su Xueyan fully realized how terrifying the ice was beneath its seemingly calm surface, and both little ones studied very hard.
Originally, Su Qingluan thought that even if Su Xuanhe could barely understand and remember it, so much knowledge would still be too difficult for Su Xueyan, a three or four-year-old child.
But unexpectedly, my younger sister pointed out confidently at another place on the river where a simple bridge had been built: "Sister, isn't it easy for a ditch to form here?"
Su Qingluan was surprised that her sister could actually apply what she had learned. She patted her head with a smile and said, "My Xueyan is so smart!"
We had a good harvest today, but because the first wave of fish had been on the ice for half a day, they had already turned into ice sculptures. The only truly fresh fish was the grass carp that was caught alone.
The fish was quite large and was the last one to be caught, so it struggled mightily. Although it took some effort to bring it home, it was the only one that remained alive after being caught without being "frozen."
Su Qingluan thought that this grass carp was very fresh and lively, and had not been frozen, so it was suitable for making fish soup. However, the remaining fish that had already escaped the fate of being "frozen" were destined to have their meat quality deteriorate.
Such fish can only be grilled until crispy and added with more spices to cover up the problem of deteriorating meat quality.
However, because the remaining fish are relatively small, and most of them are carp, they all have many tiny fish bones. Roasting the fish can burn the fish bones together, making them crispier when eaten, and there is no need to worry about being pricked by fish bones. It can be said to kill two birds with one stone.
Su Qingluan returned home with her younger brother and sister. Su Guangfu and Yang worked together to weave straw mats for the vegetable cellar and chicken coop in the garden to keep them warm.
Seeing the three children return, Yang was the first to stop what she was doing and ran over to greet them, exclaiming, "Wow, there are quite a few fish today! Hey, this one is still flapping its wings, so naughty!"
Su Qingluan pointed at the grass carp and smiled, "Let's make fish soup with this one today. The leftover tofu that was frozen outside a few days ago should have become frozen tofu by now, so you can put it in. You can also throw in some cabbage."
Cabbage and tofu themselves do not have any special taste. Cabbage has only a little bit of sweetness, and tofu has only a little bit of bean smell.
By themselves, both foods were quite bland in flavor.
However, both can absorb the freshness of the fish. Especially after being frozen, tofu will become a loose and porous structure, just like a sponge, which can absorb all the wonderful flavors in the soup.
The charcoal was bought in advance - in case she wanted to eat barbecue but couldn't find a store selling charcoal, Su Qingluan bought a lot from a father and son who sold charcoal and firewood, and stored them in a small compartment in the warehouse.
It is called a "small grid" relative to the entire warehouse. In fact, the stock of these charcoals is not too little even if the Su family has to eat barbecue every day throughout the winter.
Seeing that it was getting late, Yang and Su Guangfu stopped working on the "outerwear" of the chicken coop and vegetable cellar and began to prepare dinner with Su Qingluan.
Su Guangfu was responsible for setting up the stove outside and preparing the charcoal fire - after all, charcoal in this era had to be burned red before it could be used. It was not like the exquisite smokeless charcoal that Su Qingluan bought from the online store in her previous life. The process of making a fire always took a long time.
Yang asked Su Xuanhe to help her take out the folding screen to block the cold wind.
As for Su Qingluan, she lit a fire to prepare fish soup and also prepared to make grilled fish that needed to be marinated.
There is a saying that goes "boil tofu a thousand times and fish ten thousand times". This does not mean anything else, but that the dish of tofu and fish should be stewed slowly over low heat. Over time, the fish soup will become more delicious and the tofu will be more flavorful.
Considering the cold weather, Su Qingluan put more shredded ginger in the fish soup - this not only removes the fishy smell, but also warms the body and enhances the flavor, killing two birds with one stone.
White pepper is also necessary, but Su Qingluan did not put too much white pepper this time.
Although white pepper can remove the fishy smell and goes better with the taste of fish soup, frozen tofu will absorb a lot of the taste of white pepper. If too much white pepper is put in, the frozen tofu will probably turn into "Mapo Tofu", and my brother and sister will be so spicy that they will cry.
Thinking of this, Su Qingluan smiled, covered the pot and let the fish soup bubble up in the pot. She ignored it and turned to look at the other carp and crucian carp that she had buried in the "seasoning pile", which had been gutted and cut into pieces.
The fish were buried under a pile of sliced garlic, minced ginger, chopped green onions, and some leftover fruit peels—the peels were the last remaining lemon and orange peels. This was the last of them, and if you wanted to eat fresh ones, you would have to wait until next autumn.
Thinking of this, Su Qingluan couldn't help but miss the modern preservation technology and developed logistics.
In order to further remove the earthy smell and the stale feeling caused by long-term improper storage, Su Qingluan even added a little white wine and rice vinegar and rubbed it vigorously to allow the spicy aroma of onion, ginger and garlic to fully seep out. After a while, when these flavors were fully penetrated into the fish, Su Qingluan carefully removed the seasoning on the surface of the fish.
My dear, there is more to this chapter. Please click on the next page to continue reading. It will be even more exciting later!
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