Fat Niang makes a fortune in farming

Chapter 200 Life is at stake
Looking at the scene in front of her, Meng Kejun was both shocked and kind. Before she crossed over, she spent almost every day in such a big kitchen. Now she is at most practicing skills in Zhu Biaosan's kitchen.

Unexpectedly, she would still have the opportunity to come to such a big kitchen. Looking at everything in front of her, Meng Kejun felt as if she was dreaming now.

"But Miss Jun, the puffer fish is here!"

While Meng Kejun was concentrating on looking at the kitchen, Chen Huanzhang, who came in with her, dragged out a large wooden basin from under the chopping board, in which were fresh puffer fish.

In fact, it is not difficult to burn puffer fish, but it is more troublesome to handle, so you have to be extremely careful.

"Huanzhang, use the bucket first, go fetch some water, the more the better!"

"it is good!"

Hearing Meng Kejun's order, Chen Huanzhang immediately rolled up his sleeves, found all the buckets in the kitchen, and took them all to fetch water from the well in the courtyard.

When buckets of water were being carried inside, Chen Huanzhang, in order to guard against Yu Zesheng and Huang Guangliang who were at the door from stealing, closed the door when he carried water into the kitchen, and closed the door when he came out with buckets.

This time, Yu Zesheng was even annoyed.

Meng Kejun rolled up his sleeves, picked up a dustpan, picked up the puffer fish in the big basin, and put them in different dustpans according to their size.

She plans to use the big ones for braising, while the small ones are all used for stewing soup.

In addition to being delicious, puffer fish are also fun. When encountering external danger, it will quickly suck water or air into its stomach, and then expand its entire body into a round, ball-like object. There are many small thorns erected.

The puffer fish caught in the dustpan from the water are now all round and crowded together, which is quite fun.

After Meng Kejun fished out all the puffer fish by category, Chen Huanzhang also brought in more than a dozen buckets of water from the outside, and was so tired that he lay on the chopping board panting for breath.

Meng Kejun stood up, patted Chen Huanzhang on the shoulder and smiled, "When I do it later, you must carefully open your eyes to see clearly, and you must remember every step carefully, this is a matter of life and death." Yes, you must be careful."

"So, are you going to teach me?"

Chen Huanzhang did not expect that Meng Kejun would be willing to teach himself. You know, this is puffer fish, not other small fish and shrimps. Here and the surrounding counties, there are enough masters who can do it on one hand. Meng Kejun actually wants to teach himself now.

The more Chen Huanzhang thought about it, the more excited he became. In the end, he even shook his hand holding the bucket.

Meng Kejun walked up to the bucket with a dustpan puffer fish in his hand, and saw Chen Huanzhang's shaking hands. Could it be that he had lifted too much water all of a sudden?But it won't be so tiring.

"Huanzhang, why are your hands shaking like this?"

"I am happy!"

"What are you doing?"

Meng Kejun was amused by Chen Huanzhang's excited appearance.

"But Miss Jun, you don't know that!"

Chen Huanzhang took out two small benches from under the chopping board, gave one to Meng Kejun, and chatted with her.

"I have been in Xianghelou for so many years, and the master has not taught me to cook a big dish. I usually stir fry a few common small dishes. If you teach me today, this is the first thing I have learned officially. A big dish."

Seeing Chen Huanzhang's smile, Meng Kejun was also happy, "Take your time, you can't do anything in a hurry!"

She knows that being an apprentice in the back kitchen is very hard, especially in his age. The most common thing is to do odd jobs for two years, chopping boards for three years, and then have the qualification to turn the spoon. To take charge of the pot alone and officially become a cook who can stand alone.

"Well! I know that, sister and brother-in-law usually teach me this way." Chen Huanzhang said with a smile, he was always optimistic.

"Now you listen carefully to what I say and what I do. You really can't go wrong with this one step, otherwise it will kill you if you eat it."

Meng Kejun stood up while talking, then walked to the chopping board, picked out a knife that he copied easily, and took a pair of scissors, and finally brought the chopping board together.

"The puffer fish is not difficult to burn, but the poison on its body must be dealt with properly."

Meng Kejun first used scissors to cut off the eyes and gills of the fish, then cut off the skin of the fish, and then took out the liver from the belly of the puffer fish.

Only the puffer fish with bare meat was thrown into the big bucket and floated, and the fish skin and liver were thrown into the other two buckets respectively.

"Huanzhang, I don't need these. When you go out later, find a place, dig a deep pit and bury it. Remember to dig deeper." Meng Kejun pointed to Chen Huanzhang at the unwanted things in the dustpan next to him, with a serious expression said.

"Okay, I will!" Chen Huanzhang also knew that this matter was not a joke, and his expression suddenly became serious.

"The blood of the puffer fish is actually its blood, so you must wash it clean, and don't let any blood remain on it!" Meng Kejun explained to Chen Huanzhang carefully while washing, "You must be careful in every corner of the puffer fish. Look carefully, check it clearly, it must be washed so that only the meat is left, and nothing else can be seen!"

As he said that, Meng Ke-jun took the washed puffer fish out of the big basin and threw it into the big bucket beside him, "Don't be afraid of wasting water, let alone trouble. There is still this water, it's best to find a sewer to pour it out later. , don’t just find a place and just splash it, the poisonous blood is splashed out, and any small animal will die if it is eaten.”

"In the end, the most important thing you need to keep in mind is this."

After washing the puffer fish meat and fish skin, Meng Kejun brought over the dried fish on the side.

"This is the most poisonous fish in the puffer fish, but it is also the most delicious. If the fish livers are removed from the puffer fish, it will not taste bad at all."

Meng Kejun pulled the fish liver out of the water, cut it into two, and threw it into a bucket filled with water.

"You have to scrub hard to get all the blood out of the cod liver. At this time, don't be afraid of working hard."

Meng Kejun scrubbed and washed it at least five times, until the fish livers were all white, and then they were all fished out.

"As long as you wash it clean and rest assured, then the subsequent firing will be much simpler."

In front of the big stove, Meng Kejun carefully selected the pots that she could shake easily. Now standing in front of so many pots, she was still quite excited.

Writing a food column is not just sitting in front of the computer and typing out some adjectives to describe the delicious dishes with the keyboard without emotion. You have to taste, cook, and experience the essence of each dish yourself.

(End of this chapter)