Dressed as the vicious stepmother of the villains

Chapter 120 County Exam Results
Now that he decided to help Second Brother Liu, Qiao Lianlian had no choice but to search for dishes related to fish in his mind.

Needless to say, steamed fish and braised fish are the old dishes of Sixilou.

What Qiao Lianlian wants to do is fish that is different from the current old dishes.

After thinking for a long time, she decided to make a fried fish with garlic first.

First clean the carp from fishy lines and intestinal mucosa and other sources of fishy smell, then draw a few lines, put the onion and ginger into the pot and steam over high heat until it is cooked, but not for too long, so as not to overcook the fish.

During this period, use white sugar rice vinegar and salt to make a sweet and sour taste, then add rich fresh powder, soy sauce, sesame oil and sesame oil to make a very rich dipping sauce.

When the fish is cooked through, place the minced garlic on the fish.

Heat oil in another pan, add dried chili and Chinese prickly ash to the hot oil, and fry until the aroma comes out. It is best if the chili is slightly discolored. Scoop up the hot oil from the bottom of the pan and pour it on the minced garlic.

The fragrant hot oil touches the minced garlic to arouse a richer aroma, and then quickly pour in the prepared sauce.

A dish of fried fish with garlic is done.

When Qiao Lian took the fish out of the kitchen, the smell of dried chili and garlic made the people around him salivate, and shopkeeper Hu shook his head and said, "It turns out that fish can be cooked in this way besides steaming and braised in brown sauce. It's delicious, it's true. delicious."

After eating a mouthful of tender and full-flavored fish, he was full of praise, and bluntly said that this dish will replace the position of braised meat in Sixilou.

"Ms. Qiao, if she doesn't make a move, it's astonishing when she makes a move. I didn't expect that this oily garlic can be used on fish in addition to mixing cucumbers. What an ingenuity, what an ingenuity." He laughed loudly.

Qiao Lianlian smiled slightly, "Shopkeeper Hu, don't be too happy, and find a master chef for me to help slice the fish."

"Sliced ​​fish? Master Zhou knows how to make fish fillets." Shopkeeper Hu immediately sent someone to call Master Zhou over.

Sixilou can open four or five branches in Xieyang County, and it is impossible to rely on only one Sixi meatball.

Such as boiled fish fillets and fish porridge are master Zhou's specialty.

"Ms. Qiao, do you want fish fillets? What kind of fish fillets do you want, with thorns or without thorns, just tell me." Ever since he saw how Qiao Lianlian repaired the Yunxi Building last time, Master Zhou was very impressed with this extremely slender young lady. Five-body cast.

Now, in the entire Sixi Tower, except for the owner, Han Zhao, Qiao Lianlian admired him the most.

"I want black fish." Qiao repeatedly said, "Separate the head and tail, remove the bone in the middle, and make sure there are no thorns."

This is all handicraft work. Qiao Lianlian knows how to stir-fry and cook, but this handicraft work is not exquisite. He even scratched his hand when cutting fish.

The so-called specialization in the art industry, she simply handed over the crafts to the craftsmen.

Master Zhou is a formidable person, and he understood it as soon as he heard it, so he caught a black fish and dealt with it beside him.

Qiao Lianlian opened the small jar she had ordered earlier, and a sour smell hit her face.

While handling the fish, Master Zhou couldn't help asking, "Ms. Qiao, what is this? Why is it so sour?"

"This is sauerkraut." Qiao smiled again and again, "It is pickled with Chinese cabbage. I wanted to make this dish a few years ago. It just so happens that the sauerkraut is ready these days, so I will try it."

As she spoke, she took out two discolored cabbages and cut them into sections.

When Master Zhou finished the fish fillet, she marinated it with egg white starch and rice wine for a while. There is a trick here. In order to ensure that the fish is tender and not messy, it needs to be stirred vigorously during marinating.

The next step is relatively simple, put the onion, ginger, garlic and sauerkraut into the oil pan and stir-fry until fragrant, then add the broth, put the fish head and tail into the fire and roll out the white soup.

About tea time, the smell of the soup was stewed, so I took out all the vegetables with a strainer and put them on the bottom of the pot, leaving only a pot of boiling soup, and put the fish fillets.

The fish fillets are thin and tender. You only need to cook them for a while, then turn off the heat and simmer for a while. When they turn white, they are cooked through.

Take out the fish fillets, put them on the sauerkraut, pour in the milky white soup at the end, sprinkle chopped shallots on top, and the sauerkraut fish is done.

According to legend, pickled fish originated from Jiangcun fishing boats in Jiangjin, Chongqing.At that time, fishermen sold the big fish they caught for money, and exchanged the leftover small fish for sauerkraut with farmers on the riverside. Then it was transplanted to serve diners from south to north.

Now that Qiao Lianlian has reproduced it completely, although there is still a gap compared with the chef of the century, for those who have never eaten it, it is already delicious in the world.

Garlic fried fish, the garlic sauce is thick, and the fish is tender, making people want to eat after one bite.

The sauerkraut fish has a different taste. It has no sour taste, only a strong sour taste. With the fish fillets as thin as cicada wings, it is delicious and not greasy. Those who can eat it will not even leave the soup.

Shopkeeper Hu is a typical example.

He, Master Zhou, and several other master chefs in the store ate up the two plates of fish, even the sauerkraut and minced garlic.

At the end, Shopkeeper Hu clapped his chopsticks, "Starting today, Sixi Tower will serve these two dishes."

Qiao Lianlian took the opportunity to say, "Shopkeeper Hu, I have a neighbor who delivers fish to ensure that the fish is fresh and meaty. Take a look?"

Now, Qiao Lianlian can be regarded as the small owner of Sixi Tower, so he must still have some face.

Shopkeeper Hu nodded sharply, "Okay, I will buy fish from Sixilou from him in the future."

Qiao Lian returned to Gu's Village with satisfaction.

Brother Liu was squatting at the door, and when he saw her, he immediately stood up excitedly, "Sister Qiao, what you said is right, that's right."

Qiao Lian was a little surprised.

Second Brother Liu didn't hesitate, and just told the story.

It turned out that two days ago, according to what Qiao Lianlian said, Liu Bin went to find someone and handed over 30 taels of silver and some evidence.

That person thought that the bad steward was not pleasing to the eye, so he immediately shook out some things about the bad steward, and pointed out that "a few days ago, the guests of Yunxi Tower ran away, because the bad steward intended to exchange rotten meat for good meat, and earn money." the middle price difference".

Although the Yunxi building was crumbling, the skinny camel was bigger than a horse, and the shopkeeper Qian was very irritable, so he was immediately investigated thoroughly.

In the end, if you don’t check, you don’t know. After checking, you are shocked. All the stewards of this Yunxi building have their own selfishness. Those who can make money make money, and those who can do tricks.

Shopkeeper Qian opened three or four managers in a fit of anger, but after the opening, there was no one in charge, and the Yunxi Building could not be opened anymore.

"The Yunxi Building in Xiyang Town has been closed, and the treasurer Qian has gone home for the elderly. I really didn't expect that things would turn out like this." Liu Bin lamented there.

Qiao Lianlian was not surprised.

It is a human instinct to seek good luck and avoid bad luck, and the people in Yunxi Building didn't have much cohesion at first, so it's no wonder that they won't let go after something happened.

Even if there are no bad stewards to lead this head, it will be a matter of time before Yunxi building closes.

"Then congratulations to Second Brother Liu. I also said hello to Sixi Tower. From now on, you can just hand over the fish to Shopkeeper Qian." Qiao repeatedly exchanged greetings with Liu Bin, and then prepared to go home.

Suddenly, there was a huge commotion in the distance, followed by someone riding a horse and shouting, "Gu Family Gu Cheng...Gu Family Gu Cheng..."

Qiao Lian frowned.

(End of this chapter)