Riding the wind of rebirth

Chapter 1846 Fish and Lamb

But in every Yi household, the most accustomed way of eating it is still "roasted rice cakes".

Roasted erb blocks are made by roasting bait blocks cut into thin pancake shapes on a smokeless charcoal fire. When they are slightly browned, the bait blocks will become fluffy and soft. You can spread sesame paste, hot sauce, or chili oil on the surface, and then stuff meat slices or vegetable leaves, green pepper rings, etc. into a roll and eat it. It is also very delicious.

There were a lot of people coming to the grain station. This was a concrete demonstration of "modern production". Everyone carried corn and potatoes over, and after being weighed, they would get a slip with a number and the number of bait blocks that could be exchanged for. Then they would squat in front of the machine holding the slip and watch the bait block making process with great interest.

Even if their numbers were called and they received the bait blocks, they would not leave but would continue to squat nearby. They would take out the bait blocks to show off to those who did not get any, and discuss the pros and cons of machine-made and handmade bait blocks.

In general, everyone is very satisfied. After all, it saves a lot of labor. Although the quality may not be as dense as handmade ones, it is definitely acceptable. Several gourmets began to comment that this thing may not be satisfactory for making chicken shreds, but it may be better than handmade ones for making roasted bait blocks...

If we talk about the people who are most dissatisfied with this machine, it would probably be a group of kids. In the past, when the village was making bait blocks, it was the best opportunity for them to steal some. They could get a piece of semi-finished product and put it in their mouths at any time. The more particular ones would even bring their own soybean flour, brown sugar and honey, just like the kids in the city eating at a buffet, and they were very happy.

Now this machine is in production there, and as soon as it comes out it starts to be molded and dotted, and I always feel embarrassed to carve out the finished product.

But I still like watching it. This kind of assembly line operation is very interesting. In the end, Zhou Zhi had to move all the fish to the small square so that the children could watch the fun with the adults while the fish were cut.

Every kid has a small knife in his pencil case, which is the most convenient way to cut open the stone eel.

The stone loach is very slippery and has no scales, so there is no need to remove the scales. Just put it on the ground, poke it under the head with a knife to make a small hole, squeeze out the internal organs, and you're done.

The main reason is that there are too many of them. Even though there is only one bucket, there are at least five or six hundred of them. If Zhou Zhi had to do it alone, he would be exhausted.

Therefore, he had to assign this task to Wazi and the college students at the base, while he and Erjia concentrated on dealing with the big fish.

There is strength in numbers, and everything was almost done in a short while.

Yi people kept coming over and taking out the bait from their backpacks and carrying poles and putting them on the wooden table next to Zhou Zhi, expressing their gratitude and concern. They meant that Zhou Zhi was not there during the last Torch Festival, which made everyone feel very inappropriate, so this was a gift for the New Rice Festival, and asked him to accept it.

Zhou Zhi felt embarrassed because his hands were smelling of fish. He couldn't even refuse the bait in this situation. He could only stand up quickly and thank Aguo repeatedly. Then he asked Aguo to take out the homework book and write down the names of the people who sent the bait.

He has been exchanging white wine for southern red wine with villagers for a long time, and has a lot of original corn wine in stock. This thing is a popular gift in any Yi family and is best used as a return gift.

The bait blocks were of standard weight of two kilograms each, about the size of a large brick. After a short while, a white "mountain" was piled up on the table.

On the other side, the same is true at Old Chi Ri's place.

After working outside all morning, Tu Liangzhi came back for lunch at noon. Seeing the small pile of bait next to Zhou Zhi, he couldn't help but give a thumbs up: "Wow, the popularity of elbow in our village is now unique!"

"Elbow has done so many things for the village, the villagers all remember it." Lao Chi Ri thought it was natural.

"Yes, this year our village can be said to have really relaxed." Tu Liangzhi leads the team to work every day and manages the construction site. In fact, it is also very hard, but his spirits have become stronger and stronger, and even his walk is windy: "This year our village has been rid of the hat of poverty!"

“Poverty alleviation is certainly an achievement, but not falling back into poverty is a skill.” Zhou Zhi said with a smile: “Working on the construction site can be regarded as completing the original accumulation. The next step is how to transform the accumulation into the driving force for sustainable development, which is the big issue you should shoulder, Uncle Tu.” Tu Liangzhi laughed and patted Wu Renzhong and Zhou Zhi, who had just come in from outside, on the back: “Don’t flatter me! You are the ones who have explored the way for me. Now I am just a fierce Zhang Fei who listens to the command of the military advisor. I will do whatever you say!”

The slap from the military man, although it was meant to show affection, made Wu Renzhong and Zhou Zhi's hearts beat a little faster. Wu Renzhong muttered that all the changes in Lianhe Township were brought about by the elbow, so it was only right for him to receive the slap, and I was beaten in vain.

Zhou Zhi thought that this place belonged to Yuexi County in the past. Uncle Tu, your ancestors might have the blood of Meng Huo, so it might be inappropriate to compare yourself to Zhang Fei.

Then I heard Tu Liangzhi say: "You are not here during Torch Festival, which makes me feel empty. Today is the New Year's Day, we must have a good drink. Don't get drunk too quickly, elbow!"

  This is too unreasonable. Zhou Zhi thought, "Isn't the speed at which I pretend to be drunk entirely dependent on how fast you and Lao Chi Ri can get us drunk? Is that something I can control? Isn't the initiative entirely in your hands?!"

The catch was quite a lot of fish, so Zhou Zhi planned to make three portions.

There is no way. The Yi people living by the Qionghai Sea are okay, but the Yi people in Lianhe Township are not good at cooking fish. There are only two ways that Gillie Abi is best at cooking fish. For grass carp, he cuts it into pieces and boils tender pumpkin with chili and salt water; for carp, he cooks it in the unique round-root pickled cabbage of Liangshan.

Both methods are light and oily, and it’s actually quite unique to change the taste occasionally, but they are not suitable for a festive day like today.

Gillette Abi is not confident about other methods, and the quantity today is quite large, so Zhou Zhi has to come in person.

For Zhouzhi, there are ways to cook large quantities, and the first thing to do is to fire up a big pot of fried small fish.

The meat of loach is too tender, so it is best to coat it with a layer of sweet potato flour paste. After frying, sprinkle it with chicken mushroom oil, chopped green onion, chili powder, pepper powder and salt to make a perfect dish.

The remaining carp, crucian carp and grass carp should also be chopped into pieces, coated with batter and fried, then stir-fried with a sweet and sour sauce, add chopped green onions and sesame seeds, pour the fish pieces in and coat them. This is a sweet and sour fish dish that is very popular among children.

The remaining Ya fish has to go the premium route. The best way to cook such precious and premium aquatic product is to eat it in its original flavor, steam it, or stew it in a casserole.

If steaming the fish, one plate of fish must be put in a large steamer, which is too troublesome, so Zhou Zhi decided to stew it in a pot.

Although Lianhe Township is poor, its climate is close to that of central Yunnan, so its bacon and ham are its specialties. In addition, the quality of its dried mushrooms and bamboo shoots is also very high.

Originally, the casserole fish soup base should be made with pork, chicken, cuttlefish, cooked pig heart, cooked pig stomach, cooked pig tongue, etc., but Zhouzhi does not have these ingredients now.

But today there is plenty of mutton soup, and the soup made from ham, various dried mushrooms, and dried bamboo shoots is also extremely delicious.

Then keep the head and tail of the Ya fish, make cuts on its body, coat it with a thin layer of flour and fry it until it is shaped, then put everything into a large pot. While it is still hot, pour the prepared soup and the ingredients into the pot, add ginger slices and green onions, and boil it over high heat until it becomes a milk soup. It's done in one pot.

The next step is to turn off the fire and leave the carbon to keep it warm. Put two or three pieces in a large pot each time, and add more after you finish eating. Finally, you can use the milk soup to cook green vegetables, vermicelli and tofu. It is both the first dish and the last dish, and the arrangement is perfect.

"If I didn't know you well," Wu Renzhong kept sniffing beside the pot, "I would have thought you were a chef. This taste is so amazing."

"Fish and sheep make up the word 'fresh'." Liang Guangping also commented: "The ancients were very particular about creating characters, and it was not deceptive at all."