Golden Fishing Village

Ao Fugui interrupted: "You have to ask your family about this. He is a chef. If you ask my dad what he does, my dad will definitely not cook it. Otherwise, would I not have eaten much?"

Ao Qianmao glared: "What are you talking about? Your father and I know a lot of crafts. Let me tell you, Teacher Lu, there is something special about making cricket sauce. You must use serious rice field crickets." , you can’t use the kind from the seaside. Although they look similar, experts say they are both crickets, but they are actually very different. They are sandy crabs, with sand in their bodies and a salty taste. If you try to make sauce, you will be doomed. "

Ao Muyang listened with relish, nodded and said: "Yes, uncle, you are right. I remember that these fresh water crickets are needed to make serious cricket sauce. You continue to talk, and I will learn."

Ao Qianmao coughed and said, "You don't know how to cook, Yangzi? You are a chef who has returned from studying in the capital."

Ao Muyang said: "It's impossible for me to learn to do this in the capital."

Ao Qianmao said: "Well, uncle, let me show you my skills. This craft of cricket sauce has been passed down from generation to generation by our fathers. The production process is quite complicated, takes a long time, and the profit is low, so those who are willing to learn how to make it It’s getting less and less.”

Ao Muyang nodded and said: "Yes, we should inherit the recipe of this dish. It is actually a sauce that is very characteristic of our fishermen, and it definitely has a unique status in food culture."

"Well said, Yangzi, you kid can see far." Ao Qianmao also nodded, with a look of approval on his face, "Our cricket sauce is a good thing, you can eat a lot of it."

Licking his tongue, he got more energy and continued talking: "Nowadays, people talk about the original ecology. Some of the original ecology dishes are very delicious. For example, stir-fried vegetables with beetroot sauce are very useful. Stir-fried cabbage. , water spinach, beans, cucumbers, tofu, is there anything that can’t be fried?

"Just say this stir-fried cabbage with beetroot sauce. Heat the oil, put some beetroot sauce into the pan and fry it. Immediately, let me tell you, the aroma will come out immediately. You don't need to do anything else. Pour the vegetables in and stir-fry a few times, and it will be a delicious dish. It will taste absolutely delicious and top-notch! ”

Ao Fugui swallowed his saliva when he heard this: "Dad, you said this food is so delicious, why don't you make me something to eat?"

Ao Qianmao glared at him: "If you want to do it, you need crickets. Why don't you usually catch crickets?"

Ao Fugui said aggrievedly: "I caught a lot of crickets when I was a child. I often went to catch them with Yangzi, but I never saw you do it."

Ao Qianmao stopped talking, and his face turned a little red.

Ao Muyang thought he was blocked by Ao Fugui's words, so he said: "Uncle, it's okay. Let's go back and make a pot of cricket sauce today so that Fugui can eat enough."

Ao Qianmao said vaguely: "Haha, this kid doesn't need to eat such high-end food."

It is better to know a son than to be a father; in the same way, to know a father is to be better than a son.

Ao Fugui stared at his father suspiciously and said, "Dad, do you know how to do it? You keep nagging here again and again, do you know how to do it?"

Ao Qianmao blinked and said, "Didn't I tell you just now? I know how to cook with clam sauce. How do I make the clam sauce from our fisherman's family? I'm really not very good at it."

If it weren't for the close relationship and the fact that he was an elder, Ao Muyang would have wanted to hit him. Is this just pretending to compete?

It can be seen from this that the traditional method of making a dish called cockroach sauce is indeed on the verge of being lost. Even people of Ao Qianmao's age have never seen how to make it. It is very rare in fishermen's cuisine.

As the saying goes, you have never eaten pork and you have seen pigs running away. For fishermen, you may have never eaten many seafood, but you should have seen how to make it. If you have never seen how to make it, it only means that this dish is very rare.

He became curious. He originally planned to grind the crickets and make a sauce by himself, but after hearing Ao Qianmao's words, he decided to learn how to make this dish.

Ao Qianmao helped him call a few old people who were good at cooking. It was okay to talk about other things, but they were a little vague after talking about the dragonfly sauce.

It's not that everyone can't cook this dish, but everyone can cook it, and the method is different. They all say that their method is the most traditional one inherited from their fathers, which gives Ao Muyang a headache.

In this way, he simply restarted the stove and figured it out based on the recipes he heard about.

What is certain is that to make cockroach sauce, you need to prepare three ingredients: glutinous rice, cockroach and coarse salt. These are three common ingredients, as well as things like MSG, soy sauce and chili sauce.

Ao Muyang felt that as long as other ingredients were added, it would not be the traditional crab sauce, because when the fisherman's crab sauce appeared, life was the most difficult for everyone. How could there be so many ingredients available?

So he prepared a big pot, and according to the recipe, he put in the glutinous rice and stir-fried it over firewood until it was brown.

Then he chopped off the mouths of the crickets one by one with a fish knife. This was the news he got from one of the old fishermen. The mouths of the crickets are the fishiest. In an era when there was no cooking wine and very little onion, ginger, and garlic, doing this kind of thing There is no way to remove the fishy smell from the sauce, so we can only start with the raw materials.

He cut off the mouths of the crickets one by one, put them into a large bamboo sieve, mixed them with fresh ginger and pounded them into a pulp with a wooden pestle.

This was a laborious task, so Zhong Cang took over directly and said in a muffled voice: "Leap, look at me!"

He played with the wooden pestle like a golden hoop, and soon, the rotten crickets gradually turned into a slurry.

The bamboo sieve has fine holes, and the slurry seeped down and dripped onto the glutinous rice. In the end, only the cricket shells that could not be smashed were left on the bamboo sieve.

Zhong Cang was frugal and wanted to use water to wash the crab shells to make the best use of them. Ao Muyang shook his head and said, "No, you can't add water during this process, otherwise the sauce will easily deteriorate."

The crabs on the bamboo sieve had been weighed in advance. This sauce is made to go with rice, similar to pickles, and a lot of salt is needed, which can also increase its shelf life.

According to the information he inquired, Ao Muyang used a ratio of 1 jin of crabs to 4 liang of salt, and added glutinous rice to mix it evenly and put it into the jar.

The mouth of the jar must be sealed with plastic film, and then tied up with a rope. After finishing, he put it in the south direction. Finally, the fisherman's crab sauce must be fermented, which requires high temperature.

After working until the evening, Lu Zhizi was so regretful: "Will I not be able to eat the crab sauce today?"

Ao Muyang said: "There are other delicious things."

When he cleaned up the school, he got a batch of wood with chicken mushroom hyphae and put it on the shady side of the old house. Now Zhong Cang and his wife live in the old house, he specifically told Wang Xia to sprinkle some water on it occasionally to create a humid environment for the hyphae to reproduce.

Now it is spring, the temperature and humidity are suitable for the development of mushrooms, and some chicken mushrooms have grown.

Wang Xia picked them in time and dried them. Now it is more convenient to make chicken mushroom oil after drying, eliminating the process of removing moisture by high-temperature frying.