Su Qingluan turned her head and saw her sister staring at the iron frying pan in surprise, "Sister, the pan has turned blue!"
Su Qingluan nodded: "Well, this means the pot is ready." The oxidation of the outside of the iron pot will form ferroferric oxide, and this oxide layer that can protect the iron pot is blue.
After putting the pot aside to cool naturally, Su Qingluan turned around and begged her father to make her a pair of handy wooden handles for the iron pot so that she could carry the iron frying pan around more easily.
The next morning, just as Yang had predicted, it started raining again.
Seeing this, Su Qingluan smiled at the whole family and said, "Since the weather is good, let's take another day off. I'll use the frying pan I just opened yesterday and make you some fresh food!"
After hearing what Su Qingluan said, not to mention the two younger ones Su Xuanhe and Su Xueyan, even Su Guangfu and Yang couldn't help but reveal an expression of anticipation.
Su Qingluan was looked at expectantly by her family, and suddenly felt touched by their cuteness.
She turned and walked to the kitchen, where the fire in the stove was already burning brightly.
Su Qingluan took out the mushrooms she had picked out yesterday - the water stains on them had disappeared after drying overnight.
Since they are picked from the wild, there are many varieties of mushrooms, including tall, short, fat and thin ones.
The mushrooms Su Qingluan picked were all smaller in size and had caps that did not open too far outward.
She turned the small mushroom head upside down and carefully rotated the stem slightly, and the stem separated from the cap, making the inverted cap form a small bowl-shaped structure, which she set aside for later use.
The mushroom stems were not discarded. Su Qingluan collected all of them and planned to dry them in the shade, grind them into powder and use them as seasoning.
There is more rain in summer and the climate is humid.
In order to prevent this part of the stem from deteriorating and rotting due to the humid weather during the drying process, Su Qingluan put some salt inside the stem.
In this way, after the stem part is completely dry, grind it together with salt to form the unique flavor of "mushroom flavored salt".
After finishing the mushroom stems, Su Qingluan carefully coated the twenty or thirty "mushroom bowls" with a layer of lard, and placed them with the "bowl mouth" facing up in an iron frying pan that had been brushed with oil in advance.
Then, she took a wooden "seasoning bottle" from the shelf, gently unscrewed the gap, and shook her wrist slightly, and the white salt was evenly sprinkled on each "mushroom bowl".
As the wok gradually heated up, the inside of the "mushroom bowl" gradually became moist, and then puddles of juice formed. The water made the originally dry mushrooms appear juicy, soft and sticky, and mouth-watering.
Because the middle of the iron frying pan is slightly concave, the mushrooms that were originally evenly distributed in every corner of the pan slowly slide towards the center under the lubrication of lard as the iron pan heats up.
Now, only the part near the middle is filled with the "mushroom bowl", while the surrounding area is empty.
Su Qingluan rolled her eyes and placed five fried eggs on half of the outer circle. On the other half, she cut the coarse flour buns left over from last night into thick slices, brushed them with a sauce made of soy sauce, wild fruits and spices, sprinkled them with sesame seeds, and filled half the circle.
These ingredients were either already cooked or cooked very quickly. After about a quarter of an hour, Su Qingluan said loudly, "The meal is ready!"
"Wow! What's that smell? It smells so good!"
Su Xueyan wanted to come over to take a look, but Su Qingluan dodged her: "Be careful not to burn your hands! Don't touch the iron pot!"
In order to prevent the delicious soup in the "mushroom bowl" from spilling out, she took every step carefully until she placed the entire iron pot steadily in the middle of the dining table.
Yang was busy setting the table, and seeing this, she couldn't help but laugh and said, "Oh, why did you bring the whole pot?"
Su Qingluan pointed at the mushroom in the center and said, "If we scoop out the mushroom, I'm afraid the juice inside will spill out, which would be a waste."
Then he looked at Yang and Su Guangfu and said, "Father and mother, you must try these mushrooms while they are still hot."
Then he reminded his younger brothers and sisters: "Eat slowly and be careful not to burn your mouth."
But even with Su Qingluan's reminder, the Su family members who were eating fried mushrooms for the first time were slightly burned by the hot and rich mushroom soup.
However, before the pain could spread, the salty and delicious soup first captured the consciousness of all tongues.
"What a nice smell!" Su Xueyan gasped for air as the scalding soup made her sigh incoherently, "I've never tasted mushrooms so delicious!"
Compared to his sister who "sang and sighed", Su Xuanhe was the type who "buried his head in work".
Although he felt his heart ache from the burning mushroom soup, he couldn't help but extend his chopsticks again before swallowing the previous bite.
"I didn't know that roasted mushrooms are a hundred times more delicious than mushrooms boiled in soup!" Yang couldn't help but admire.
Su Guangfu also nodded slightly: "I never thought that the seemingly insignificant iron pot could have such a wonderful use!"
Su Xueyan ate five mushrooms in one go, then pointed at the edge and asked, "Sister, what is this round thing that looks like the sun?"
"Would you like to take a piece and try it?"
After hearing this, Su Xueyan obediently picked up a piece of "Sun", took a small bite of the white part on the outside, then frowned and shook her head.
Seeing this, Su Xuanhe also picked up a piece.
He always eats more voraciously, and this time he bit off half of the food.
After chewing it briefly, Su Xuanhe seemed to sense a familiar taste. He looked down and saw the pale yellow color in the middle of the white...
"Is this... an egg?"
Su Qingluan nodded, so Su Xuanhe straightened his back and looked at Su Xueyan proudly.
Seeing this, Su Guangfu and his wife also picked up an fried egg to taste.
Unlike the soft and bland taste of boiled eggs, fried eggs are crispy around the edges and have a richer taste. Coupled with the novelty of eating them for the first time, both adults and children enjoy eating them.
As she ate, Su Xueyan looked at the fried eggs in the bowl and sighed in a childish voice, "I used to be tired of eating eggs, but lately, the eggs look different every day. I can hardly recognize them anymore!"
As he spoke, he sighed heavily as if he had encountered some difficulty.
This kid's mischievous behavior made the whole family laugh.
After finishing all the mushrooms and fried eggs, everyone turned their attention to the fried coarse flour buns.
In fact, this kind of coarse flour cake has always been a "regular guest" on the Su family's dinner table.
Coarse flour cannot be as delicately made as fine grains, so this steamed bun tastes rough, dry and difficult to swallow.
Originally, everyone believed that “food should not be wasted” and closed their eyes and took a big bite.
I never thought that after being fried and roasted, the coarse flour buns smeared with sauce would become so fresh, fragrant and crispy, and actually emit an aroma that is completely different from that of steamed buns!
In a short while, all the coarse flour buns were sold out.
After breakfast, Su Guangfu sat around the frying pan, pondering the shape of the wooden handle; Yang went to wash the dishes; as for Su Qingluan, she was already teaching her younger siblings to read.
I don’t know how long it took, but the rain outside stopped and then I could hear the knocking sounds outside.
Hearing the voice, Yang went over to meet him.
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