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Chapter 183 Pickled Fish

Pickled fish, a famous dish in Sichuan and Chongqing.

It was all the rage in the 90s, and then it went to the whole country and became a well-known dish.

Sauerkraut fish soup is made of fresh fish and pickled vegetables. It gets its name because the pickled vegetables are sour.

According to legend, this dish is due to the folks in Sichuan and Chongqing, who are used to pickling sauerkraut with green vegetables in the early winter season, and store it in a big altar, and take it when you need it.

Therefore, local people mostly use sauerkraut to make soup with chicken, duck, fish and meat.

Pickled fish is also produced from this.

Of course, many people disagree with this statement.

There are many versions about the origin of this dish, and Lin Ye didn't bother to pursue it. Anyway, it's good enough.

Sauerkraut fish is the most delicious way to eat like boiled fish.

The recipes of these two kinds of fish are also very simple, and there is no high requirement for the fish. As long as the ingredients are complete, the fish will be delicious.

Although there is no requirement for the type of fish, most pickled fish are made of grass carp or black fish.

These two kinds of fish taste the most delicious when cooked.

Lin Ye chose grass carp.

Putting two large grass carp on the cutting board, Lin Ye started to slice the fish.

After a while, the fish meat and fish bones will be separated, and the slices will be uniform in thickness.

Huang Xiaochu was watching Lin Ye's knife skills, and couldn't help but nodded.

Fast, accurate, and detailed.

Without a bit of talent, coupled with years of hard work and hard work, I really can't do it.

"Master, can you?" Yixing also ran in at some point and asked curiously.

Chef Huang.
This child, which pot can't be opened and which pot can be lifted.

"I'm not as fast as Xiao Ye." Huang Xiaochu admitted generously.

It's nothing to be inferior to people.

What I am afraid of is not daring to admit it.

"The most important step in making pickled fish is slicing the fish, which is even more important than cooking, because it is really easy to cook." Huang Xiaochu said to Zhang Yixing.

After the fish was sliced, Lin Ye poured a small amount of salt, scrubbed the fish once, rinsed it with water, and washed it repeatedly until it became crystal clear.

Many people may not do this step.

But after adding this step, the salt can make the fish fillets lose some water, and the fish meat is firm and elastic, and the sauerkraut fish is cooked, and the fish meat is more delicious and refreshing.

Huang Xiaochu gave a thumbs up, very particular.

Miaomiao brought two eggs over, poured in egg whites and some ingredients, and marinated the fish.

"You don't need to watch here, you can eat first, it needs to be marinated for a while." Lin Ye said to Huang Xiaochu and Yixing.

"Okay, then we'll wait while we eat." Huang Xiaochu left with a smile.

There were a lot of people eating, so two tables were shared.

Grandpa Sun took the upper seat, and the rest of the people found their own seats and did their best.

"Where are Xiaoye and Miaomiao?" Teacher He asked Huang Xiaochu.

"There is still a piece of sauerkraut and fish that hasn't been cooked." Lin Ye poked his head out from the kitchen door and said to Mr. He: "But it's okay, there are already a lot of dishes. Let's wait while you eat."

One advantage of washing and steaming rice in a large pot is that you never have to worry about the problem of not having enough meals for guests.

Originally, it needed to be marinated for 20 minutes, but Lin Ye considered that the time would be too long and everyone might be full, so he marinated for a while before starting to burn.

Although this may lose some taste, it is better than burning it and no one will eat it.

Miaomiao accompanied Lin Ye by the side.

"Why don't you go eat?" Lin Ye looked at Miaomiao's beautiful face against the stove fire.

"When guests come to the house, the host usually eats last, because he is worried that there will not be enough food." Miaomiao shrugged, she was used to it.

After about a few minutes, Lin Ye started to cook pickled fish.

"It smells so good." Miaomiao swallowed, the aroma of sauerkraut was fried, and people couldn't help but whet their appetite when they smelled it.

Watching Lin Ye cooking is a visual and taste treat.

All kinds of ingredients flowed like clouds and flowing water, passed through Lin Ye's hands, and poured into the pot, and streams of heat and aroma wafted out.

Everyone who was eating in the yard outside was a little in the mood to eat.

"Why don't we wait for Xiaoye and the others to eat together." Teacher He blinked.

"Ah, yes, it's not good for us to eat first." Huang Xiaochu coughed.

In fact, they were tempted by the aroma and couldn't eat it anymore.

About 5 minutes later, Lin Ye came out of the kitchen carrying a large bowl of pickled fish.

That's right, it's in a pot.

"Xiaoye, if you were in a restaurant, I would definitely give you a five-star review. The portion is so generous."

Everyone was stunned.

Looking at the fragrant fish with pickled cabbage, they quickly looted it.

"It's hot, but it's delicious."

"Give me some soup, thank you."

Lin Ye served Grandpa Sun a bowl alone.

Grandpa Sun took a sip of the soup and was full of praise.

The dishes cooked by Huang Xiaochu became overshadowed by Lin Ye's sauerkraut fish.

But Lin Ye ate with relish.

"I like fried pork with chili the most." Lin Ye put a chopstick of chili and meat into his bowl.

Liu Tianxian doesn't like chili peppers, and seeing Lin Ye eating chili peppers so much, it's hard to understand.

In fact, chili is also a kind of traditional Chinese medicine.

Eating more peppers is good for the human body.

The comprehensive vitamin content of green peppers ranks first among vegetables.

Rich in vitamin B, C, carotene and capsaicin.

Spicy and hot in nature and flavor, it has the functions of warming the middle, dissipating heat, and digesting food, and is beneficial to enhancing the immune function of the human body.

At the dinner table, Lin Ye brought out the sorghum wine he bought in town last time.

After a few days of brewing medicinal materials, it can now be called medicinal wine.

"It's rare for everyone to get together. I don't know when we will get together in the future. Come, let me toast everyone." Lin Ye poured wine for everyone.

Those who do not drink drink milk instead.

"I wish grandpa grandpa a long life and good health. I wish everyone success in their careers and everything goes smoothly," Lin Ye said.

"Come on, let's go." Everyone stood up.

Drink as much as you like, Lin Ye doesn't like persuading people to drink.

From Lin Ye's point of view, this is quite boring.

You can drink as much as you can, and those who try to fight alcohol are stupid X.

Drinking too much wine not only hurts the stomach and the body, but is also prone to accidents.

A lot of people die at the wine table every year.

"This wine is not bad." Huang Xiaochu took a sip of the medicinal wine, feeling the smoothness in the mouth, and after drinking it, a warm current rose from his abdomen.

You can tell it's a good wine just by looking at it.

(End of this chapter)