Life in a small village with quiet mountains and quiet waters

Chapter 305 A Pot of Pickled Fish
Zhao Fangming removed the head of the fish, and the pieces of meat on both sides of the fish came off.

Gu Siwei looked at it and said: "Chop the fish bones and fish heads into pieces, boil the soup in the pot, and slice the fish meat thinly, not too thin, but not too thick. Put it in the boiled water for about a minute or two. You can cook the thickness."

"Do you want fish skin?" Zhao Fangming asked one more time.

"The fish skin has no effect," Gu Siwei said while preparing the ingredients.

The two worked separately, and after a while, Zhao Fangming sliced ​​the fish, and chopped the fish head and bones into pieces, and put them in different basins.

Gu Siwei took sauerkraut here, but it was a bit difficult when he was looking for pickled peppers, because there were no pickled peppers.

"Siwei, what are you looking for?" Seeing Gu Siwei frowning and turning over the shelf, Zhao Fangming asked aloud.

"Do you have pickled peppers? I want pickled peppers from Sichuan, preferably wild peppers, so that the taste is the most authentic," Gu Siwei said.

Zhao Fangming smiled wryly after hearing this: "Isn't it okay to lose that thing? It's hard to find sauerkraut here, how can there be that thing?"

Gu Siwei was right when he thought about it. It is a bit far away from Sichuan, and the transportation capacity in this era is incomparable with that in the future, so he said: "It's okay if you don't have it, but the taste will be worse."

"What's next?" Zhao Fangming asked.

"Is everything done?"

Gu Siwei asked a question, seeing that Zhao Fangming had prepared the fish fillets and put the fish bones back together, he said, "Fry the fish bones with meat oil, and there is no problem in hanging them in a white soup, right?"

Zhao Fangming smiled and said, "What's the problem, do you want to add pepper?"

Seeing that Gu Siwei clicked the button, Zhao Fangming started to prepare the pot to hang the soup with fish bones.

Gu Siwei picked up the fish fillets and prepared to slash the fish fillets. First, throw the fish fillets into clean water and wash them twice. It's almost done, put some salt on the fish fillet to add a base taste.

While operating, I explained to Zhao Fangming: "Add a little more salt, so that it tastes better. After adding salt, stir in one direction to grab the fish fillets."

At this moment, Qiao Yitong raised his head and asked, "What is strength?"

"It's just a little sticky to grasp, that's it."

At this time, Gu Siwei had already grasped the fish fillet, and showed it to Qiao Yitong. As for Zhao Fangming, he didn't need to explain, he was a cook himself, and without this knowledge, he couldn't be a cook.

"Give two more egg whites and continue to grasp. Next, we will use starch. If there is no starch flour, it will be enough. I like to make it into this kind of paste, which is almost as sticky as egg whites. Pour the starch paste into the fish fillets and continue to stir until each fish fillet is coated with starch, then the preparation is complete... ".

Zhao Fangming understood Gu Siwei's operation here, but Qiao Yitong seemed a little bit blind, but fortunately he is also learning to play. For Gu Siwei, it was nothing more than asking and answering a few more questions.

Gu Siwei prepared the fish fillets here, and Zhao Fangming's fish soup was also hung up there.

I took over the fish soup from Zhao Fangming, and used a colander to skim off the fish bones and fish heads, leaving only the soup, then restarted the pot, put oil on it and started frying the sauerkraut, put the sauerkraut into the fish soup, and started Season, add sugar, pepper, monosodium glutamate and so on.

Wait until the seasoning is adjusted and the sauerkraut is cooked, take out the sauerkraut, turn to low heat and wait until it seems to be open, then put in the fish fillets one by one. When putting the fish fillets, put them one by one.

After a while, use a spoon to push along the side of the pot, so that the fish fillets are cooked.

Pour all the fish fillets and fish soup into the big soup pot that originally contained fishbone sauerkraut, and the sour and umami aroma will come out all at once.

"Is that all right?" Qiao Yitong swallowed.

Gu Siwei said: "There is one last step."

At this time, Gu Siwei scooped a spoonful of oil into the pot and turned on the fire, sprinkled some mashed garlic in the center of the sauerkraut fish bowl, waited for the oil to heat up, put half a spoonful of dried chili in the spoon, and fried it Pick up the pot and pour the oil directly into the spoon, so that the hot oil and the dried chili inside will have the first wave of reaction.

Hovering in the air for a second or two, don't wait for the dried chili to turn black, and pour it directly on the mashed garlic in the pot.

Zira!

When Gu Siwei cooks pickled fish, what he likes most is to hear the sizzling sound. Without these sizzling sounds, Gu Siwei will feel a little less flavorful when eating fish.

Put a few slices of coriander in the pot, so that a pot of pickled cabbage fish will become serious.

This small fragrance, in the words of decades later, is just scratching, and the small smell will come out.

Generally speaking, this dish is not difficult for a cook like Zhao Fangming, as long as you look at it, there is almost no problem. The important thing is the ingredients, as well as some small details in the production process. Small details often determine success or failure.

Gu Siwei didn't hide it, so Zhao Fangming naturally understood the trick very quickly.

"Try it, it smells really... sour and sour." Qiao Yitong couldn't take it any longer, so he directly carried the basin towards the table.

Gu Siwei and Zhao Fangming followed behind, talking about the dishes as they walked.

Zhao Fangming is a cook. As soon as he smells the food, he knows that the food must be good, and it must be popular when served on the table, so he pointed out what he didn't understand and what he didn't understand.

Gu Siwei explained it here, and then said with a little regret: "There is no pickled pepper, and it lacks a little taste. If you want to make something more authentic, you have to wait."

"Have you soaked at home?" Zhao Fangming asked.

Gu Siwei nodded: "I soaked one or two jars at home, but I just don't know how it tastes."

If it wasn't for today, Gu Siwei would have really forgotten about pickled peppers. He only thought about sauerkraut and didn't notice Guan Jian's supporting role.

"How do you make pickled peppers?" Zhao Fangming asked.

Gu Siwei said a bit.This thing is even simpler. In Sichuan, any housewife can make it. Of course, everyone’s taste is different. Our Chinese food is like this. The same dish, Hunan people make it. The taste of Hunan people, if made by Hubei people, it will have the flavor of Hubei, which is quite remarkable.

When the new dishes are on the table, everyone lifts their chopsticks.

"Oh! Delicious, delicious!"

Qiao Yitong took a piece of fish and put it in his mouth, and he was immediately overwhelmed by the taste. He couldn't think of any new adjectives, so he couldn't help saying it was delicious.

After Zhao Fangming took a sip, he kept nodding his head.

At this time, the supplies are very scarce, and most of the time they stay in the category of filling the stomach. Even if the food is good, it is nothing more than braised pork and so on. The reason why pickled fish is invented will be rapidly expanded from central Sichuan to the whole of China. It’s not unreasonable. This small taste directly hits the tip of our Chinese stomachs. Whether you are a northerner or a southerner, you can always make a satisfying sauerkraut according to the dietary characteristics of your hometown. fish.

Gu Siwei ate it, and then began to talk about the shortcomings: "The biggest failure is the lack of pickled peppers, and the fish fillets are not very good, and the cooking is a bit overcooked. The fish is so old , I haven’t done it for a long time, and my hands are a little raw... ".

"It's pretty good, what else can I say about this dish?" Qiao Yitong thought it was called pickled cabbage fish, it was so delicious, fresh and appetizing, not to mention other things, he could cook it for three years just with the soup and rice bowl.

Zhao Fangming listened carefully and felt the shortcomings of Gu Siwei's words with his heart.

Gu Siwei said again: "In fact, this dish can be derived from a lot, such as fatty sausage fish, sour radish fish, and boiled fish...".

When Zhao Fangming heard that there were still so many tricks, he immediately said: "Speak slowly, I will take notes."

Gu Siwei smiled and said: "Don't remember it now, eat first, and I will say it slowly after eating, you can remember it slowly."

Only then did Zhao Fangming sit down again.

With the presence of pickled fish, other dishes are left behind, not because they are not tasty, but because the taste of pickled fish is so attractive that people want to eat it more and more, especially for those who eat this dish for the first time.

In addition, Gu Siwei's craftsmanship is quite good, and he can be regarded as a person who has worked hard on this dish. The reason is also very simple. He himself loves to eat, so how can he not do it well.

The three of them were eating when suddenly the door of the room was pushed open.

The three of them looked back and found a man standing at the door, in his forties, with a Mediterranean hairstyle, that is, no hair in the middle, wearing a Chinese tunic suit with a pen in the pocket of the tunic suit. He looked like a cadre at a glance.

"director!"

Upon seeing this person, Zhao Fangming immediately stood up.

Upon hearing Zhao Fangming's greeting, Gu Siwei also stood up.

Qiao Yitong knew this guy, and he lived nearby. It can be said that as long as he has a little heart, it is impossible not to know someone with a small position in a nearby factory.

"Xiao Qiao is here too, Xiao Zhao, why is it so fragrant this evening, I can smell the fragrance as soon as I pass by here," Director Mediterranean said with a smile.

People still don't understand what this means, so Zhao Fangming introduced Gu Siwei, and then asked the director to sit down and bought a wine cup and chopsticks.

In this way, the original three people eating suddenly turned into four people.

"Well, this new dish is good, Xiao Zhao, you shouldn't do it. Since there is such a good new dish, why don't you make it tonight?" The director of Mediterranean Sea was attracted by the taste as soon as he tasted it, and immediately complained to Zhao Fangming Why didn't I make this dish today.

Zhao Fangming said with a wry smile: "There is no way."

Gu Siwei didn't wait for Zhao Fangming to speak, and said with a smile: "We only brought some of them here tonight, and it's impossible to make them before ten o'clock. Maybe it's because of this reason."

Gu Siwei is not interested in letting this person know that he can cook, and he doesn't want others to know that Zhao Fangming learned this dish from himself. He is afraid of trouble.

As for the trouble, he himself didn't know. In short, one thing more is worse than one thing less. Zhao Fangming is a cook, and he can know a few special dishes. Gu Siwei is not in this industry.

Zhao Fangming knew what Gu Siwei was thinking.

The director of Mediterranean Sea didn't think about this, so he said a few words to Zhao Fangming, and asked him to serve this dish at noon tomorrow, so that the leaders who came over could have a taste.

(End of this chapter)