After Su Qingluan added water to the stuffing for the first time, making the stuffing into a meatball with soup when bitten, the Su family started adding water every time they made the stuffing.
Hearing Su Qingluan's words this time, Yang nodded and smiled, "You're really smart, little girl. I hadn't thought of that just now! I was thinking about throwing away the delicious vegetable juice. What a waste!"
Su Qingluan saw Yang put the vegetable juice into a bowl, and turned around to prepare her century egg and lean meat porridge with peace of mind.
After placing the washed rice into the casserole and adding water until it was just full, Su Qingluan scooped out a spoonful of soybean oil from the oil barrel and poured in a tablespoon of sesame oil. Instantly, the aroma of soybean oil absorbed by the citrus peel and the mellow fragrance of sesame oil filled the air.
Yang happened to see Su Qingluan putting so much oil into the pot and was shocked: "Hey, Daya, do you really need to put so much oil in this porridge?"
In fact, what she really wanted to ask was, "There is so much oil in this porridge, is it still edible?" But seeing her daughter's excited look, she didn't ask.
Su Qingluan shook her head with certainty: "Don't worry, mother, the porridge cooked this way is very fragrant!"
Yang nodded, but turned and quietly went back inside, whispering to Su Guangfu, "Da Ya made porridge with those damn stinky preserved eggs today. Even if the two little ones complain that it's not tasty, we have to give Da Ya some face and eat some. Do you understand?"
Su Guangfu nodded, then hesitated and said, "Our Daya's craftsmanship shouldn't be that bad, right?"
Yang told Su Guangfu about what she had just seen Su Qingluan pouring oil in the kitchen. Su Guangfu fell strangely silent. Finally, as if he had made up his mind, the sturdy man nodded with a heavy expression.
Su Qingluan naturally had no idea at this moment what kind of mood her parents were in when they welcomed today's dinner. She added the finely chopped ginger into the pot just as the water was boiling.
Ginger is different from chopped green onions. It must be added when the dish is out of the pot to enhance the flavor. If chopped green onions are added too early, it will have the smell of rotten green onion leaves, which will greatly reduce the taste of the dish.
However, this is not the case with ginger.
Long-term cooking not only allows the shredded ginger to fully release the spicy and special flavor of the ginger, and fully mix them into the porridge, but also greatly reduces the overly concentrated spiciness of the shredded ginger itself, making the taste of the shredded ginger softer.
So considering her own preferences and the two little ones' tolerance to spiciness, Su Qingluan decided to reduce the "lethal power" of shredded ginger and add it from the beginning.
Also added at the beginning is preserved eggs.
However, the preserved eggs are added a little later than the shredded ginger. In order to prevent the egg yolk from flowing everywhere with one cut, Su Qingluan deliberately put the peeled preserved eggs in the pot and scalded them so that the semi-liquid egg yolk in the middle was completely solidified. Then she cut the preserved eggs into small dices the size of a fingertip and sprinkled them into the casserole.
As for the minced meat, Su Qingluan added it in about half an hour later.
By this time, the soybean oil and sesame oil originally poured into the pot have been fully boiled and have formed a watery mixture with the porridge. The addition of shredded pork makes the starch on the surface become slightly sticky and transparent, making the shredded pork even smoother and more tender.
At this time, Yang's family had already prepared the vegetable dumplings. Su Qingluan saw that the time was almost up, so before leaving the country, she garnished the porridge in the casserole with a handful of chopped green onions - well, regardless of whether the rest of the family could accept the taste of the preserved egg and lean meat porridge, at least the appearance was definitely acceptable.
It has to be said that the preserved egg and lean meat porridge in Su Qingluan's hand, judging from its appearance alone, no matter how much the Su family resisted preserved eggs, they were still attracted to it.
In the middle of the snow-white porridge, faint green chopped green onions, faintly yellow shredded ginger, black and slightly transparent preserved eggs, and light brown shredded pork tenderloin...
All this actually made the originally bland white porridge become colorful.
Su Qingluan smiled and handed out spoons to everyone in the family: "After all, this porridge has a lot of oil in it. Although it is not very noticeable now, it will not get cold easily. Be sure to blow on it frequently when you drink it later to make sure it is cool before drinking."
Otherwise, if you really get burned or even get infected, there are no antibiotics that can save your life in this day and age.
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