Black fish are indeed famous for their tenacious vitality and fierce personality.
After Su Qingluan took the snakehead fish home, he deliberately put out all the water in the fish basket.
But after she went to check the "calligraphy homework" of her younger siblings, and looked around at the onions and carrots planted in the corner, she went to look at the snakehead fish. It was still jumping around in the fish basket, and Su Qingluan even wanted to lift it out. , almost got his finger bitten.
Su Qingluan turned around and took a wet rag to wrap the whole fish so that it couldn't jump back and forth. With one hand, he held down the body of the fish, and with the other hand, he turned the blade into the back of the knife. He raised the knife and lowered it towards the fish. There was a loud bang on the head.
The fish tail twitched a few times and then stopped moving.
When Su Qingluan saw this, without saying a word, he immediately chopped off the head, removed the internal organs, washed the skin, and cleaned it up before the fish could react.
She looked at the cut section: the fish meat was white with a slight pink color. When pressed gently, the fish meat was firm and springy. Coupled with the lively appearance just now, such a fresh black fish can be eaten fresh by just adding some salt and boiling it. Eyebrow.
Thinking of the delicious taste of black fish, Su Qingluan quickly sliced off a piece of fish fillet from the gap in the head.
When cutting the tail, Su Qingluan did not cut it off, but left a layer of skin. When the fish steak on the other side was also cut off, he used a blade to remove the fish bones and spines in the middle.
Then, she grabbed the skin on the fish's tail with one hand and pulled it back. She pushed the knife forward and slowly cut off both pieces of fish meat.
In this way, the two "fish steaks", which are white and light red, are completely separated from the fish bones.
In addition to the large spines on the trunk, black fish does not have many small spines like carp, so it can be directly made into fillets without worrying about stuck spines. This is one of the reasons why Su Qingluan is happy - she has two children at home. If you accidentally get a fishbone stuck in your throat, it's no joke.
So every time she ate fish before, she was actually a little wary and only let the two children eat the large thorns in the belly of the fish.
However, this time there is no need to have such worries.
As the kitchen knife glided across the fish meat, the translucent fish fillets were peeled off like gentle petals.
Looking at the crystal clear sashimi, Su Qingluan swallowed: Ah, I really want to just mix some sauce and eat it like this!
However, she thought about the medical conditions of this era. There were no antibiotics or anti-parasitic drugs. If she contracted parasites or other microbial infections from eating sashimi, it seemed like the gain outweighed the gain.
Su Qingluan sighed with regret. She cut the ginger into thin slices and added it to the bowl where the fish fillets were placed. She also added rice wine, soy sauce, salt, and the ground mushrooms and some spices. Spice powder.
Then, as if she remembered something, she went to look inside the small open cauldron placed on the window sill, which was covered with a layer of gauze and fixed with ropes.
There was a layer of powdery substance inside the small cauldron, which was no more than the size of a palm—that was the mung bean starch she had separated from grinding mung bean flour a few days ago.
Previously, because the starch inside still had a lot of moisture and was not easy to store, Su Qingluan kept it in a ventilated place on the kitchen window sill to dry in the shade. Now when he reached out and touched it, the starch was completely dry.
Su Qingluan knocked the small cauldron sideways against the stove a few times, and the white starch fell down and gathered in a pile in a corner.
Su Qingluan took some starch according to the weight of the fish fillets, scraped off the rest and put it in a small porcelain jar, pasted a note with the words "mung bean starch" on it, and put it on the cabinet shelf.
After putting all the seasonings in place, Su Qingluan began to pickle the fish fillets and marinate them to taste. Then she looked at the earthen pot sitting on the stove - there was the white rice porridge that she had asked Yang to cook when she came back. .
At this time, the white rice porridge had not yet been served, so Su Qingluan kept stirring it in the earthen pot with a long-handled wooden spoon to prevent the bottom from being burned by excessive heat. A small piece of lard is added to make the cooked white rice porridge more mellow and fragrant.
While waiting for the pot to boil, Su Qingluan cut the wild vegetables and green onions. When the bubbles of the white rice porridge became more and more dense, forming continuous and dense bubbles, Su Qingluan knew that the porridge had become thick and tasted delicious. Delicate.
So she quickly added the fish fillets.
Because the fish fillets were cut as thin as paper, after adding the rice porridge, it only took a few stirs with a wooden spoon to cook. So Su Qingluan immediately added the wild vegetables and green onions, took the crock pot down, and put it in On the earth platform nearby.
Immediately afterwards, she turned around and went to the chicken shed in the backyard to find three eggs, planning to use her own iron frying pan to make an egg and stir-fry spinach - she bought spinach yesterday but didn't have time to eat it, and it was already wilting today. If she doesn't eat it, she will It's going to go bad.
Thinking like this, Su Qingluan took out the spinach, washed it, and carried it into the kitchen. As soon as he entered, he saw his little monkey brother picking up the long-handled wooden spoon and planning to eat the fish fillet porridge secretly.
Su Qingluan wanted to give him a hard time and teach him a lesson not to eat secretly again, so he didn't say anything to remind him.
Since it is summer now, and the fish fillet porridge is thick and mixed with lard, after a while, although the steam seems to be no longer coming out on the surface, it is very hot inside. .
Sure enough, Su Xiaoer, the kid, took a sip with the long-handled wooden spoon. He just drank some sashimi porridge, and before he could taste the taste, the heat from the scalding mouth made him shiver and let go, and the wooden spoon fell back. In the earthen pot, a little porridge splashed, and it burned the naughty boy's cheek.
"Hiss...it's so hot!"
"Hmph, who told you to eat without permission?" Su Qingluan said coldly with a smile on his face.
Hearing Sister's voice behind him, Su Xuanhe was so frightened that he trembled all over. He quickly turned around and hesitated: "I, I just want to give you a taste..."
Su Qingluan didn't say anything, just stared at his naughty little brother with the look that said, "I'll see how you make it up."
Seeing that the naughty child felt a lot of pressure, he finally lowered his head and whispered: "Sister, I was wrong..."
"What's wrong?"
"I shouldn't eat it in private."
"Do you dare next time?"
Now the tip of Su Xuanhe's tongue has been numbed by burning, and there is a vague feeling of pain along with his cheek.
The naughty kid shook his head with lingering fear: "I don't dare anymore." What if he eats something he shouldn't eat next time?
"Haha, it's a good attitude to admit your mistake," Su Qingluan looked at the unwashed spinach aside and instructed her younger brother: "Go and wash the spinach for me."
Su Xuanhe knew that he was wrong and did not dare to argue, so he had no choice but to wash the spinach.
But he couldn't be lazy - because Sister A was watching his every move from behind.
Child Su Xuanhe regretted once again: Why was he in such a hurry to steal that bite?
