Riding the wind of rebirth

Chapter 226 Workaround

In fact, it is really just a matter of lifting a finger to transform Mr. Hu into a shelf for drawing eels.

Zhou Zhi observed that the boards used to scratch eels were laid flat on the bench, and the operator sat at one end to manipulate the eels nailed to the board. It was unavoidable to bend over for a long time, causing soreness.

In fact, the main thing is to put the board upright against the wall, and you can raise your hands to operate it. The arm may be a little tired, but that's not a problem. The key is that people can operate it completely in a sitting position, which is much more comfortable.

Zhou Zhi is a person who pays great attention to details. After setting up the shelf, he also cut two holes in the stool. At that time, he can modify the eel board and let it have two more tenons to fix it here.

There are also several blood grooves on both sides, so that the eel's blood will not flow to the seat behind the shelf.

I found a stool and put it down against the wall, put the shelf on it, fixed the finished eel board, raised my hand and made the most comfortable eel motion, and found the place to fix the nails and make holes. Mark down, drill out the holes, and an eel-drawing operation table is completed.

Mr. Hu's height was about the same as Zhou Zhi's. Zhou Zhi simulated the operation a few times, and he felt much more comfortable. If there was another cushion in the back seat, it would be a very stress-relieving thing to row an eel.

The key to doing these is thinking, and it doesn't take much effort.

After finishing all these, Zhou Zhi slipped into the kitchen to watch how Feng Xueshan taught Jiang Shuyi how to cook.

As a result, Zhou Zhi thought too much, and Jiang Shuyi couldn't handle hard dishes like raw shredded eel, so it turned out that he was teaching the simplest fish soup with pickled vegetables.

In fact, there are many ways to make pickled fish. In theory, whether it is soup, stewed, braised, dry boiled, boiled...as long as pickled vegetables and fish are used, it can be called pickled fish. This is also the birth of many entry-level foodies. A non-nutritive question like "what kind of pickled fish is authentic pickled fish".

The recipe of yellow spicy diced sauerkraut fish soup is actually a very simple dish. There are two main points - first, use white oil as much as possible, that is, lard; second, sauerkraut must be fried first, until there is no free water in the oil , There is no "moisture" on the surface of sauerkraut.

After that, add water and salt. If you like to eat delicious vegetables, you can add some soybean sprouts. After cooking, remove the soup and add yellow spicy diced. After the fish is cooked, pour it into the basin.

Dip in water, put dry chili on a wire, put it on the fire until it is half-baked, let it cool, and then crush it with your hands. Serve with chopped green onion, minced celery, sesame seeds, salt, and pour a small spoonful of original soup, which is the dipping water for eating fish.

Sauerkraut and fish are secondary to this dish, and the soup is the essence. This fish soup is soaked in rice, and then served with a plate of shredded white radish. Only chicken soup with rice can match it.

The remaining dish is the dish that absolutely tests the craftsmanship - raw fried shredded eel.

Speaking of which, the method of this dish is extremely simple. The method is to marinate the eel with rice wine, salt, ginger and scallion juice, add white oil or secondary oil after cooking for a long time, add peppercorns until they turn black, remove and throw away, and add Stir-fry the shredded eel at high speed for ten seconds, add ginger shreds, green and red chili shreds, stir-fry for another 15 seconds, add shallots and salt to taste.

Generally speaking, this dish requires a lot of oil and a high fire. If all the ingredients cannot be cooked out of the pan within 30 seconds, then it is not called "stir-fried", but can only be downgraded to "stir-fried".

Expecting that the fire at home can be as big as the country or a restaurant must be overthinking, so Zhou Zhi leaned against the door of the kitchen with his arms folded, and he wanted to see how Feng Xueshan could use the fire at home to make this raw fried eel Come.

I saw that Feng Xueshan used the same method before, add lettuce oil, fry until cooked, add white lard, mix it into secondary oil, then add pepper and fry it, take it away, and then... Huh?

I saw Feng Xueshan put shredded ginger and green and red peppers into the pot, and then started to stir fry.

"Xueshan...the eel hasn't exploded yet..."

"Wait a minute!"

I saw Feng Xueshan stir-fry the shredded vegetables until they were seven times ripe, then put them on a plate, and then poured tons of oil into the pot.

After getting here, Zhou Zhi immediately understood: "Okay! Let me tell you how you can do it, you are just opportunistic!"

"Don't mind me, as long as the taste is the same!" Feng Xueshan poured the eel into a large colander to drain the water, and put the eel into the oil pan with the colander.

"Shua..." The sound of fried eel meat rang out immediately.

"Wow..." Jiang Shuyi had been watching by the pot, and now she was so frightened that she took two steps back and came to Zhou Zhi's side: "Xueshan, be careful, why didn't the oil fry yours?"

"This oil, if you are not afraid of it, it will not splash you. The more you are afraid of it, the more it will splash you." Feng Xueshan took out the colander while pulling the shredded eel with chopsticks.

"What's the point of this?"

"Look at Xueshan's method, so that the moisture in the eel will dissipate quickly in the air." Zhou Zhi explained: "The reason why the oil splashes is that the water droplets form a sealed steam bubble under the oil, and the water drops on the oil surface. When a rupture pops open."

"But if you keep pulling and pulling to break the seal of the oil layer, and let the water vapor escape in the air before forming a big bubble, the oil will not splash, even if it splashes, it will not be severe."

While talking, the shredded eel was almost fried, so Zhou Zhi hurriedly stepped forward to help Feng Xueshan pour out the oil in the pan, and the rest was to stir-fry the shredded eel, shredded ginger and shredded chili pepper to taste, and the two key dishes were considered ready.

"Who will call Tingting?" Zhou Zhi asked, he was going to stir-fry the remaining home-cooked dishes.

"I'll go." Yang He said, "How do you know she's with us?"

"Because Andy Lau is her idol, you are watching "Lei Luo Biography" again today." Zhou Zhi smiled and said, "So you dare not call her? It's like not calling her after eating eel, yellow and spicy diced meat. I'll show you when the time comes. "

"Tingting won't do it." Yang He also laughed, in fact he recognized it very much in his heart, but he didn't dare to say it like Zhou Zhi: "I'll ask her to come down."

The rest of the dishes are simple. Today, the sausages and bacon are cooked at home. Just now, Feng Xueshan put the steamer when steaming the rice, and steamed the pig ears, pork ribs, and sausages.

Radishes, carrots, green bamboo shoots, garlic sprouts, potatoes, and cabbage are also long-term dishes. One bacon, one stewed radish, one potato shreds, and one sweet and sour lotus root, all of which will not waste much time.

Feng Xueshan and Zhang Xinyi brought two hard vegetables and bacon sausage upstairs, and when they came downstairs, Feng Xueshan had an extra wine bottle in her hand: "Elbow, do it again like that day."

"Yes, yes, but the guy is not the guy from that day and said first."

"What guy?"

"Wine vessel, the one you used that day, I have already collected it."

"Cut! Who cares about that!" Feng Xueshan expressed her disdain, but she didn't know what this girl would look like when she knew that in 20 years, the pot she drank was worth several million.

"I have a jug from the Tongzhi Dynasty. I use a soup bowl to warm the wine. Use the cup carefully. Although it is from a Guangxu folk kiln, it is a pity if it is broken."

"Be quicker." Feng Xueshan made the mix first and served a bowl for the big guys: "I drank the warm wine made by the elbow that day. It turned out to have a special flavor. Let him make some more today. Let's drink it cold and wait for him. "

"Hey! Xueshan's words are really nice!" Zhou Zhi picked up the wine bottle: "By the way, wait for me to eat shredded eel... for the food, right?"

Feng Xueshan raised her glass with a smile: "Whoever pays attention to him, come on, we are guests and go by ourselves first! Shuyi, you can stand on whichever side you want!"

"Why did you single me out!" Jiang Shuyi blushed before drinking the wine: "I will definitely be with you too!"

"That's right." Feng Xueshan touched the glass with Jiang Shuyi first: "Don't spoil him! Let's go first!"

"Let's go first!"

(End of this chapter)