Su Qingluan asked her sister to go to several nearby houses to exchange a handful of seasoning or a small bundle of firewood for Guanyin soil, which was more than Su Qingluan expected.
"Sister," Su Xueyan took back the small bag of spices intact. "Everyone says that Guanyin soil is not a valuable thing and not worth exchanging for such precious spices. You can give us some. They also say that we can't eat too much of this stuff, otherwise it will cause bloating and even death."
Su Xueyan was recalling and imitating the words as she spoke, her words were halting and unsteady, showing that she did not understand the meaning. As expected, after the "message was delivered", the little girl looked at Su Qingluan in confusion: "Sister, if eating it will kill you, why do you still want to eat it?"
Su Qingluan touched the top of her sister's head and said, "Because when you're really hungry, you can eat anything as long as it's not poisonous."
"Sister, are you hungry so you want to eat Guanyin soil?" Su Xueyan frowned. "Sister, don't eat this soil. Eat candy. The malt candy I just got is delicious!" As she said that, the little girl put a piece of malt candy wrapped in glutinous rice paper in Su Qingluan's palm.
Su Qingluan laughed: My sister is cute, lively and likable. Every time she goes out, no matter what the reason is, she will get some candy or snacks. After all, such a cute little girl is cherished by everyone.
Su Qingluan smiled and shook her head: "Let's not eat this soil, let's do something else with it."
Su Qingluan had eaten "Beggar's Chicken" before. It was made by smearing non-toxic mud containing minerals on the outside of the marinated chicken and then burning it with fire. The outer layer of mud was like putting the chicken in a miniature "tight-fitting oven", and the chicken inside would be slowly roasted.
Su Qingluan planned to make two grilled fish today. One was a non-spicy salt and pepper flavor, which was mainly for the two little ones. However, considering that the two children were still young and not very skilled at picking out fish bones, Su Qingluan planned to grill the salt and pepper fish over open flames to make it crispy and crumbly, so that the younger brother and sister could eat it without picking out the bones.
Su Qingluan planned to prepare the other fish with a strong peppery and numbing flavor. While there were no chili peppers, the evodia rutaecarpa provided enough spice. Adding Sichuan peppercorns, the fish was definitely spicy and fragrant. However, this "strong" flavor was only suitable for Mom and Dad; the other two little ones would probably cry from the spiciness.
Su Qingluan planned to add cabbage to the fish soup to ensure the whole family's vegetable intake. However, since grilled fish was also delicious, Su Qingluan planned to stuff the fish belly with some radish, cilantro, mushrooms, or other vegetables that could be "potted" or stored in the vegetable cellar for a long time.
Of course, in this situation, we also need a kind of food that can be "self-sufficient" at any time, that is bean sprouts.
Su Qingluan mixed Guanyin soil with water to make a paste. Because Guanyin soil is rich in minerals and has a slightly salty taste, Su Qingluan did not add salt. However, she added scallion and ginger water to the water to remove the fishy smell.
After the "Guanyin Mud Paste" tightly wrapped the entire fish, Su Qingluan put these "heavy-flavored pepper and numbing fish" aside, waiting for the moisture to slowly evaporate and the soil to dry.
Soon, the stove outside was ready. Su Qingluan first skewered the non-spicy salt and pepper grilled fish with bamboo sticks, placed them on the stove outside, brushed them with a layer of oil, and slowly turned them over.
The other three "mud fish" had become hard and no longer loose after being left for a period of time, so she threw them directly to Su Guangfu.
Although Su Guangfu had never seen grilled fish wrapped in Guanyin soil, he had actually eaten beggar's chicken and knew how to cook it, so without any further instructions he just knew to throw the whole fish onto the iron "grill net".
Su Qingluan had custom-made this "grill net" at a blacksmith shop in the market. There was even a grill modeled after a modern barbecue grill. However, since there was no way to make iron skewers, she had to be extremely careful not to let a sudden flame burn through the bamboo skewers.
But even so, Su Qingluan was already very satisfied. Although it was very troublesome to frequently take care of the "delicate" bamboo sticks, for the delicious food, everything was worth it.
"Sister, why didn't you stuff vegetables into the grilled fish this time?" Su Xueyan smelled the faint burnt aroma in the air and couldn't help swallowing her saliva, staring at the grilled fish that was becoming increasingly burnt yellow and wrinkled.
The edges of the fish that had been cut into flower patterns had curled up due to the heat, revealing the tender white fish meat inside. Then, due to Su Qingluan's layer after layer of oil and the high temperature, the tender white fish meat gradually turned light yellow and then turned into a burnt brown.
Su Qingluan turned the fish in her hand over again: "Because this time, my sister wants this grilled fish to be crispy and crispy, so no vegetables can be put in it." She didn't even seal the belly of the fish, letting the fish "open up wide" and embrace the heat of the charcoal with its broad heart.
Grilled Fish: Okay, you’re so cruel!
As a result, the originally delicate fish meat immediately contracts and becomes firmer due to the heat, as it is heated both inside and out. Su Qingluan brushes the fish with a layer of oil after grilling it for a while. This is to prevent the skin from being burnt due to overheating, and also because the oil makes the fish crispy instead of tough.
After turning it back and forth dozens of times, Su Qingluan asked her brother to go to the kitchen to get a pair of chopsticks and poke the smallest and thinnest grilled fish in her hand.
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