When Su Qingluan woke up, it was almost noon. At this time, not only her parents, but also the surroundings had become quiet - because at this time, those who had gone to the fields to farm had gone to the fields, and those who had gone to the market to sell goods had left early.
After all, there have been no entertainment activities since she traveled through time, and there is almost no lighting equipment, so Su Qingluan developed the habit of getting up early and going to bed early within a few days after traveling through time, and has developed a fixed biological clock.
Now, if she hadn't been forced to stay up late for so long due to insomnia, she would have felt dizzy as soon as she woke up, and for a moment she felt a little confused about what day it was.
At the beginning of last spring, Su Qingluan suggested that Su Guangfu dig a well in his yard. Since Huaxi Village had a stream flowing through it and there weren't many residents, there were many private wells. This would finally make it a little more convenient for the Su family to have water.
Moreover, the fresh water drawn from the well was very cool. After washing her face, Su Qingluan finally woke up.
Although she got up a little late, Su Qingluan thought about the rice dumplings in the pot and didn't worry too much about not having anything to eat. She calculated the time and knew that the temperature of the rice dumplings had dropped. She planned to put them in a bucket and sink them in the well to rinse them with cold water. This would make the originally soft and glutinous rice dumplings more chewy and firm, and taste better.
The most important thing is that by frequently replacing the cold water, the rice dumplings can be kept for a few days without spoiling even in the summer when there is no refrigerator or freezer.
Originally, Su Qingluan planned to keep the rice dumplings submerged in the well water, but if she did so, the temperature of the rice dumplings would be too low. It would be fine for her and her parents, but her brother and sister had fragile stomachs, so they had to be careful. So Su Qingluan decided to take a compromise approach - draw up the well water and put it in a basin, soak the rice dumplings in it and place them in a cool place so that the temperature would not be too low.
Thinking of this, Su Qingluan took the basin and went to the kitchen.
As soon as she opened the lid of the pot, she smiled in surprise and exclaimed: "Wow! They ate quite a bit!" Originally, Su Qingluan estimated based on her family's usual appetite, three dumplings for mom and dad, two for her brother, and one for her sister. If someone didn't eat enough, they could share another dumpling, so there would be ten dumplings in total.
As a result, Su Qingluan counted carefully and found that ten sweet rice dumplings were gone and three salty rice dumplings were gone.
"You still say that salty rice dumplings are evil, but didn't I eat three of them?" As a loyal salty fan, Su Qingluan secretly felt very encouraged.
Although we only ate three salty rice dumplings, everyone must have thought it was good after eating the first one, so they opened the second and third ones, right?
As for the sweet rice dumplings, it must be due to inertial thinking. Inertial thinking is understandable! Su Qingluan thought so and quickly took out all the rice dumplings and put them in a basin, pouring in the well water she had just drawn up.
In the end, she only put two salty rice dumplings in her bowl - just kidding, why did she make so many egg yolk and salty pork rice dumplings? In addition to promoting "salty rice dumplings", of course it was to satisfy her own appetite!
As a cook, wouldn't it be too embarrassing if I let my gluttony get out of me?
Thinking of this, Su Qingluan peeled off the skin of a rice dumpling, and immediately, the glutinous rice dumpling that had been soaked in soy sauce and turned brown rolled out.
This soy sauce soup is not pure soy sauce. Su Qingluan added spices and a little sugar to enhance the flavor. In addition to increasing the flavor of the glutinous rice, it can also neutralize the fishy smell of the salted egg yolk.
Su Qingluan used chopsticks to pick up a piece of glutinous rice, put it in her mouth and chewed it, then squinted her eyes: "Sure enough, the fragrance of the rice dumpling leaves is completely different from other materials. This light fragrance is unique."
In the past life, due to the huge demand for the production of zongzi, in order to pursue profits, many businesses did not use zong leaves and water chestnuts when wrapping zongzi, but used other materials, such as corn leaves, which were not available in this era.
This is certainly possible, but it loses the unique fragrance of the rice dumplings and lacks the flavor that Su Qingluan remembers.
What's more, in the past life, few modern families had the patience to spend the entire night cooking rice dumplings, so the rice dumplings always seemed not soft enough.
However, this time, Su Qingluan used this old-fashioned wood-fired stove to slowly cook the rice dumplings. The heat was just right, and the glutinous rice was indeed softer and more sticky than the ready-made rice dumplings she bought in the store in her previous life.
The only drawback was that the two rice dumplings she was eating had not yet developed that firm and chewy texture because they had not been "cooled" by well water, and were more like a softer dish.
"But tomorrow is the real Dragon Boat Festival, and the remaining rice dumplings will be just right for eating tomorrow." Su Qingluan muttered quietly, and put the glutinous rice dumpling into her mouth.
Salted pork rice dumplings are more oily than red date or candied bean rice dumplings, because the salted egg yolks and salted pork in them will exude rich oil when heated. During the long-term close contact and heating stewing process, these oils have penetrated into the rice grains, so the whole rice dumpling has a more oily fragrance.
What's more, the bacon that Su Qingluan chose to wrap in the bacon rice dumplings was relatively fattier pork belly. The fat layer of pork belly has richer fat and a thicker taste than other parts of the pork, which makes the whole rice dumpling more fragrant.
This time, Su Qingluan chose eggs for the salted egg yolk. Although they are not as big as duck eggs, egg yolks have less fishy smell, and the pickling period is shorter, making them more convenient to use.
Facts have proved that her choice is very successful. The salted egg yolk can also be sandy and oily under the proper production process, and is in no way inferior to duck eggs.
The sandy and oily texture also makes the salty pork rice dumplings more layered and not too greasy.
Su Qingluan originally thought that if she saved some zongzi, she wouldn't have to prepare breakfast tomorrow or the day after tomorrow. However, judging by the amount of zongzi consumed today, Su Qingluan felt that she had to carefully calculate the amount she gave away. After all, the family only made fifty zongzi in total, so there really wasn't much left to give away.
Considering that "giving gifts in pairs" is the best way and that "four" is not an option, Su Qingluan thought about it and decided to send six dumplings to three families. In this way, according to the number of dumplings consumed this morning, there would still be four dumplings left at home.
As for who these four rice dumplings are given to, it will be decided by Su Guangfu and Yang - at worst, whoever comes to visit can eat one.
With this in mind, Su Qingluan packed two portions of "two salty and four white rice dumplings," and one portion of "two white and four salty rice dumplings." After a moment's thought, she took out two of the portions and prepared to leave. The remaining portion remained soaked in cold water like the others.
Out of selfishness, the remaining four extra dumplings are all salty.
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