Reborn Farmer's Businesswoman

Chapter 54

Han Qing didn't show any displeasure because of Shopkeeper Song's contempt.

On the contrary, she was a little embarrassed and said: "I am clumsy, I don't know how to treat sugar as salt at home, and I spilled vinegar..."

In ancient times, it was almost all coarse salt, and it is possible to mistake each grain for sugar.

Seeing Shopkeeper Song listening intently and waiting for the next sentence, Han Qing's expression suddenly changed, she was very shocked and said: "I don't want to accidentally insert willows and willows into shades, caramel mixed with refreshing mature vinegar, it is extraordinarily delicious."

Shopkeeper Song naturally didn't believe it, no matter how delicious it is, can it compare to the chef's craftsmanship in Fulailou?
The little lady in front of me is dark and thin. If she hadn't been holding a woman's temples, she might have thought she was a wild girl from some family. Even if she really knew how to cook, how could she compare to a cook who had studied for more than ten years?

"Little lady, would you like to try my Fulailou's signature dish?" Shopkeeper Song shook his head with a smile, obviously treating Han Qing as an ignorant village woman.

Han Qing smiled instead of anger: "You will know if it tastes good or not."

Shopkeeper Song raised his eyebrows slightly, looking into Han Qing's bright eyes, the small person never showed any timidity in front of him, this calmness is rare.

Shopkeeper Song frowned and pondered for a while, then said: "Since the young lady said it is so delicious, I will give it a try."

It's nothing more than a quarter of an hour, so why not wait?

What if it's delicious?
Han Qing smiled slightly, and followed the waiter to the kitchen calmly.

In ancient times, the method of cooking fish was nothing more than steaming and then grilling, but frying fish was rare.She originally intended to make a plate of spicy and fragrant fried fish nuggets, but when she thought about how spicy it was, it was obviously not the best choice.

The sweet and sour fish is suitable for all ages.

When Han Qing walked into the kitchen, she immediately attracted a lot of attention. The chef was a fat man, staring at Han Qing with an unkind face.

"A little girl who wants to cook too?" The fat man laughed.

The cook didn't dare to say anything, so he quickly found a pot and asked Han Qing to cook in the side stove.

Han Qing smiled at Shopkeeper Song outside the door: "Shopkeeper Song, borrow the treasure land and use it."

Although the fat man was not happy, he obediently stepped back under Shopkeeper Song's orders.

Shopkeeper Song and his son stood behind with a group of cooks, while Lin Yuwen and Liu Shi also waited at the side, but the former thought it was ridiculous, while the latter looked worried.

In the huge kitchen, all eyes turned to Han Qing in unison.

Han Qing took a deep breath and looked upright!
She only has a quarter of an hour, there is no room for leisure!
She looked at her bandaged hands and muttered to herself: Lin Youtian, I'm sorry!
After thinking about it, he stretched his hands into the barrel and took out a carp.

Han Qing kills the fish quickly, scrapes the scales, and cuts a few knives on both sides of the fish, so that it tastes better when marinated.

Because there was no cooking wine, Han Qing poured a little corn wine aside, then added salt to marinate the fish together.

A big kitchen is good, there are a lot of seasonings, Han Qing quickly slices ginger and garlic, there are no such things as starch and monosodium glutamate in ancient times, so it all depends on her control of the heat.

The most important thing to pay attention to when frying fish is the heat. If the fire is high, the outside will be burnt and the inside will be tender; if the fire is low, the fish will be easy to age.

After the oil is heated, deep-fry the fish on low heat, add sliced ​​ginger and green garlic in turn, and turn over until golden, otherwise the fish will rot easily.

When the whole fish is deep-fried until golden, it can be put away from the pan.

Then put oil in the pot, sauté ginger and garlic and other condiments until fragrant, add fried fish, add sugar, vinegar and a little water to thicken, and cook until the juice is reduced.

Han Qing smiled knowingly, put the fish on a plate and sprinkled some parsley, the aroma immediately wafted away, and her appetite was whetted.

(End of this chapter)