Yunmeng Ballad: I opened a restaurant in the Warring States Period

Chapter 14 Sour Soup Fish

After finishing making rice vinegar, Chu Yunmeng swore that she would never make rice vinegar again in this life.

Really, too tired.

With this time, she would rather study recipes, or go to work in the kitchen.

Although it is not popular, but this era already has wine and vinegar crafts, why do you still do it yourself?

Good steel should be used on the blade, otherwise it is a big fool!
Chu Yunmeng secretly scolded himself for being stupid, and had already decided in his heart that next time he might as well find a distiller's koji workshop or winemaking workshop to cooperate with.

Chu Yunmeng's good steel was finally re-used in the development of new dishes.

Before the spring visits Yingdu completely, Chu Yunmeng launched another fish in sour soup.

The inspiration for launching this dish comes entirely from the process of making rice vinegar.

In the past few days, because I have been soaked in fermented wine jars and vinegar jars all day, I can't help but smell a little sour.

Song Yun, who had finished his work all day, entered the lobby of Yunmengju, his nose twitched a few times.

"Hey! Why is there such a sour smell?" He couldn't help sighing, and asked Chu Yunmeng, who was entering and leaving the lobby, "Shopkeeper, is your spinach jar upside down?"

"Speaking of it this way, it seems to have a real smell, but it doesn't seem to be spinach..." Zhang Uncle, who had never been touched in the position of Yunmeng's eldest brother, answered.

"Water spinach?" Chu Yunmeng looked at Song Yun with a puzzled expression.

At the same time, the brain is running rapidly, searching for the memory in the dream.Suddenly remembered that the so-called water spinach is sauerkraut.

Water spinach was first recorded in "Zhou Li", and "Guanzi Qing Chong Jia" also has the source of "Please cut down the firewood and boil water for salt".

"Zhou Li" also mentioned "Qi Po", that is, "leek, green, Mao, sunflower, celery, bamboo shoots".

Thinking of this, Chu Yunmeng's eyes lit up!
The Chinese food culture is indeed extensive and profound. I originally thought that there were only the "five dishes" that were commonly eaten in this era, but I didn't expect to find more green vegetables, more craftsmanship, and more eating methods from ancient books.

She immediately caught the light and asked, "Are you talking about sauerkraut? Do you usually eat a lot?"

"The taste is really sour. I used to eat it often, but I haven't eaten it much since Yunmengju opened."

Aunt Qian, who often comes to visit Yunmengju now, rushes to answer: "In the past, there was no way. There were no fresh vegetables in winter. Now Yunmengju has these fresh vegetables and fresh vegetables. Who would eat the sour water spinach."

"Then why haven't you seen them for sale in Nanshi?" Chu Yunmeng asked.

"Hey, every household has this thing, whoever sells it!" Aunt Qian chuckled.

"I thought of a way to eat it, and I guarantee that you will like the taste." Chu Yunmeng smiled all over his face, with dimples on his face, as if it was filled with sweet wine.

"However, Yunmengju has not been opened for a long time, and the foundation is shallow, and there is no water spinach in hand. I wonder if you can sell what you have at home to Yunmengju?"

"What are you talking about selling, I'll give it to you directly..." Aunt Qian immediately said.

Uncle Wei, Zhang Bo and others also spoke up one after another.

Soon, the enthusiastic neighbors delivered their own spinach to their door.

Because there were too many jars, Chu Yunmeng couldn't find anyone to pay for it, so in desperation, he could only decide to give everyone more discounts for this new dish.

Chu Yunmeng carefully checked the sauerkraut jar, and found that there were different types of pickled vegetables, and all the records in "Zhou Li" were complete.

Looking at it this way, there are quite a lot of vegetables in this era, but winter really limits Chu Yunmeng's imagination of the dining table.

And those fresh green vegetables, in the sauerkraut jars, restored people's sorrows, joys, sorrows and joys, and warm daily life in this simple era.

Suddenly, a warm current rushed from Chu Yunmeng's chest, and there was moisture in his eyes.

In this ignorant and blank strange world, she was suddenly no longer confused, but more determined than ever.

She believes that no matter what kind of past she has in this world and what kind of hurdles she encounters, she will be happy and safe in the end.

Chu Yunmeng finally chose pickled sunflower as the topping for pickled fish.

Because the leaves are hypertrophy, the acid juice immersed is enough to make the sour soup taste good.The plump leaves also make the sauerkraut taste closer to her dream memory.

And sunflower, the "lord of a hundred vegetables", is easier to be accepted by everyone in terms of taste and popularity.

No wonder I can easily buy dried sunflowers when I go to Nanshi, but I can’t find other dried vegetables—although this dried sunflowers is also very expensive!

Spring is approaching, and the river surface is gradually thawing. Although the variety of fish is more abundant than the previous two months, the price is still very expensive.

Chu Yunmeng chose a bucket of alive and kicking grass carp to take home, taking into account both the price and the taste.

According to the memory in her dream, the more sour and spicy the fish, the better the taste of cheap fish like grass carp.

After ordering Wugu and Ah Yue to disembowel the grass carp, remove the scales and wash it, Chu Yunmeng sliced ​​the fish into pieces and let them handle it according to their own methods.

On the other hand, she simply cleaned the sauerkraut, first heated the cauldron until it was red-hot, and then stir-fried the sauerkraut with high-fire oil to maximize the sourness in the sauerkraut.

While putting the fish fillets into the cauldron and stir-frying with the pickled cabbage, Chu Yunmeng also put a few spoonfuls of dogwood powder into the pickled cabbage, which can not only further stimulate the taste of the sauerkraut and the umami of the fish, but also help to remove the fish. fishy smell.

This dogwood powder is really more expensive than gold.

While his flesh was hurting, Chu Yunmeng was also immersed in the joy of getting a new delicacy.

Stir fry a few times, put water to boil the sour soup.Cook for more than a quarter of an hour, then sprinkle mint and green onion into the soup before cooking, and the hot and sour fish in sour soup is ready.

Because of the help from the neighbors, Chu Yunmeng gave the audience a [-]% discount on this dish.

As soon as this dish was listed in Yunmengju, it immediately received feedback comparable to Ruyi dishes in high soup.

"I didn't expect that this pickled sunflower vegetable can make such a delicious soup, which makes the fish even fresher!"

On the sauerkraut matter, Aunt Qian was as active as ever.

"In the future, if you don't understand anything about these vegetables, or you can't find any vegetables you want, just come to Auntie. In this regard, there is no Auntie who doesn't understand!"

While eating, Aunt Qian greeted Chu Yunmeng who had just passed by the lobby, she was completely overwhelmed with enthusiasm.

On the day this dish was listed, Song Yun brought a middle-aged man to Yunmengju for dinner.

The man was in his thirties, his skin was fair due to proper maintenance, his movements were graceful, his whole body smelled like a book, and he was from a good background.

And Song Yun also respected that person very much, kept serving him dishes, and introduced them just right.

Two people ordered five dishes, stewed chicken with four treasures, Ruyi vegetables with minced meat, bean trotters, fish in sour soup, and leek omelette, and the portion of each dish was not light.

Seeing this posture, Chu Yunmeng knew that Song Yun had finally brought him a golden thigh!
She needs to be hugged!
　Overhauled version.

　　Ask for collections, ask for recommendation tickets.

　　


(End of this chapter)