Before dealing with those red-gold-eye snappers, Lin Chou went back to the alley shop that he had not set foot in for a long time and rummaged through the boxes for a while. When he returned to Aunt Hu's place, he had a small thing like a watering can in his hand.
This is a flashlight, also commonly known as a flamethrower or blowtorch, the simplest type that is manually inflated and pressurized.
This thing is probably as old as Lin Chou himself. It's rusty, but luckily it's not missing.
It was filled with fuel, and Lin Chou was going to try whether Uncle Hu's high-strength liquor could burn it.
I went back and poured half a bottle of white wine into the tank, and cheered up.
There is a small tray under the nozzle of the blowtorch. Wine is poured in to start the fire. The wine in the inner tank is sprayed out from the nozzle under the action of air pressure, and then "coaxed" to burn into a ball.
Lin Chou's mouth twitched,
"Is this thing Uncle Tiger drank really wine?? The temperature is quite high when lit on fire."
A blowtorch can be used, you just need to adjust the speed of the nozzle to concentrate the flame and raise the temperature as much as possible.
Jiang Nan hugged the cat and couldn't put it down.
"Do you want to use it to grill fish?"
Lin Chou put out the blowtorch,
"So be it."
I searched the small "shelf" used by Mrs. Hu to store kitchen utensils and obtained 6 dried kelp roots and 1 dried fish bone.
There are many kinds of sea fish bones that are very good to use when making soup. Together with kelp roots, they are the most affordable and old-fashioned companion - they cost nothing.
Pour one or two drops of soy sauce and a little salt, bring to a boil over high heat and skim off the foam twice, then reduce to low heat. The soup base is more than half done.
Lin Chou smelled it and then scratched his head.
"Why doesn't it smell like fish bones?"
Then Mrs. Hu also came over and smelled it.
"Hey, could it be that it has been left for too long? The taste of kelp is much heavier than that of fish bones."
The soup is clear and watery, and doesn't even have the slightest bit of the fishy smell of fish.
Lin Chou said helplessly,
"Forget it, it's better to use fresh ones."
With that said, twelve red-gold-eyed snappers were placed on the chopping board, their innocent big eyes reflecting a dark golden luster with a grass-green background.
These eyes are a bit beautiful.
Red golden eye snapper is a very simple ingredient that can be prepared to everyone's satisfaction. Just carefully scrape off the scales and cut off the head from behind the gills, and then squeeze out all the internal organs with your hands. Not because Other than that, it's just that the "belly capacity" of this product is a bit small.
The forehead of each red golden eye snapper is high and convex, which means that these fish are of good quality and must have been carefully selected by Xiao Hong.
Lin Chou looked at the twelve beautiful fish heads on the chopping board.
"Well, this is not a waste."
Jiang Nan suggested,
"Let's make soup. Do you want to make soup?"
Lin Chou really thought about it.
"You can't make soup. I'm going to use fish bones and fish tails to make soup. There isn't much meat on the fish head, but it's very delicate. It can be salt-roasted and it should taste good."
Lin Chou found a fairly flat bluestone slab, washed it and put it on the charcoal fire to dry before use.
As he spoke, without stopping to move his hands, he divided each red goldeye seabream into three parts, which is the common dividing pattern of two pieces of meat + one bone. The fish bones and tail were directly put into the soup pot. Stewed in it to add "fish flavor".
The belly of red goldeneye seabream is relatively small, so the spines on the belly are very few and very short. If you cut off the thin layer with fish bones, you won't feel that you have lost a lot of fish meat in vain.
The fish meat of red golden eye sea bream has a texture like pig skin jelly, which is greasy and white, and the oil on the meat seems to jump, giving people a lively and lively feeling.
Jiang Nan and Mrs. Hu came around,
“Wow, this fish meat is really beautiful”
Mrs. Hu muttered,
"You can eat it just by looking at it. It would be a pity if you stew it directly."
Mingguang, which is located by the sea, has an "unreasonable" preference for all kinds of sashimi and marinated seafood. It seems that in the eyes of Mingguang people, only "raw" is the greatest respect and release for "fresh".
Sister-in-law Hu said,
"The oil in this fish is so good, it almost feels like it's coming out of the meat."
There are not many opportunities to eat high-quality deep-sea fish in the alleys, but it is not impossible to eat it. Often when you get a suitable fish, it feels like it's the Chinese New Year, and you eat it with extra seriousness and respect.
Take the small-scale "customs" of Pythagorean and Echo Sanjo Alley as examples. For deep-sea fish suitable for sashimi, the whole fish will be divided into several parts according to different meat qualities. The dipping sauce is not mustard or wasabi sauce, but with... The fish head, fish tail and fish bones are combined with the concentrated soup stock prepared by different "secret recipes" of each restaurant. It is served with fresh soy sauce, juice from the oyster shell and several fragrant wild vegetables. It is extraordinary.
Well, it can be said that almost every housewife in the alley is a master at cooking sashimi when there is good fish.
Lin Chou threw the fish bones with the tails into the kelp soup pot and turned all the fish fillets over on the chopping board, with the skin on top.
The beautiful red color of the red goldeye snapper skin changes from light to deep, and when it reaches the back, it looks like a ball of fire.
At this time, when the blowtorch is turned on, real flames spurt out and roast the fish skin.
"Zizi~"
The oil immediately splashed out from the fish skin and meat, dripping with dots of light blue water droplet-like flames, and then extinguished on the chopping board.
The bright red fish skin sizzled under the fire of wine and tightened rapidly at the same time, pulling the thin piece of fish meat into an almost cylindrical shape. The color of the fish skin seemed to penetrate into the meat with the heat, reflecting the vague and beautiful appearance. Bright.
The thin layer of fish meat close to the fish skin seems to become translucent, and then gradually penetrates outward.
When Lin Chou saw this layered feeling at its best, he immediately removed the flame and attacked the city with a piece of fish.
The nose is filled with the sweet aroma of oil, without a trace of fishy smell, but only the fresh and sweetness from the depths of the sea, which seems to be the kind of freshness and sweetness that can be felt just by relying on the nasal cavity.
Jiang Nan couldn't close her mouth, she was shocked.
Wow"
The same word, three tones, maybe the only way to express Jiang Nan's mood.
Lin Chou was not satisfied yet,
"The temperature of the wine fire is not enough, and the ripeness penetrates too deeply. Well, it would be better if there are a few pieces of ice. It will taste better if it is soaked thoroughly in ice water."
Sister-in-law Hu rolled her eyes at him - this kid was becoming more and more pretentious for some reason.
A large bowl of steamed rice was placed there piping hot, and the perfectly grilled red goldeneye sea bream was cut into half-centimeter thick slices and placed gradually, making the whole look like a blooming peony.
"Ah, are there any sesame seeds? Yes? That's great~"
Sprinkling a little sesame seeds can enhance the aroma. Lin Chou walked around the yard, pinched a handful of fresh perilla leaves, washed them and cut them into thin strips and placed them in the center of the sashimi flowers.
"Perfect."
Sister-in-law Hu said strangely,
"Isn't it sashimi? This"
Lin Chou smiled, drained the stewed soup from the pot, took it out, and put it in a basin to let it rest.
"Let's make a different kind of Ochazuke rice. I didn't bring many ingredients for the sashimi dipping sauce."
Even though there is not a lot of meat on the fish bones, there is still a lot of oil in the cooked clear soup. When the breeze touches it, a thin layer of oily skin will soon form on the surface of the fish soup.
Lin Chou carefully picked up the oily skin with chopsticks, and picked three layers in succession within ten minutes.
As a result, there was no trace of oil star in the whole basin of fish soup. It was slightly rich and thick pale white with a little greenness of kelp.
Jiang Nan rubbed her belly in distress, standing at the gate and looking forward to it.
"Uncle Tiger, it's really dark. Why aren't you back yet?"
After a while, he asked Sister-in-law Hu again,
"Sister-in-law, when will Uncle Tiger come back~"
and,
"Ah, the soup is going cold!"
Aunt Hu looked at the time,
"It's already here. I probably won't come back. It's very busy over there and the road is long. Ignore him. Let's eat first."
"it's not good"
When Jiang Nan said this, the sparkle in her eyes had already betrayed the little girl's thoughts.
Sister-in-law Hu's gaze can be described as "pampering".
"The girl is really getting more and more beautiful as she grows older. Look at my little brat. In just over a year, she has grown from a beloved little puppy to a wild dog that cannot be chained. I really think about it, mother. I’m so angry.”
Lin Chou snickered and said,
"Well, the gourd baby is indeed getting uglier as it grows. As expected, children should not be too beautiful when they are young, otherwise they will easily grow crooked when they grow up."
"Isn't that true?" Sister-in-law Hu agreed very much with Lin Chou's statement. "Look at Lin Chou when he was a child. In the first few years, that guy was so ugly. Your Uncle Hu's family used to have a dog. He saw Lin Chou's father taking the child out. He kept barking, wishing he could pounce on the boy and eat him. Lin Chou’s father would mutter that the child felt like he was picked up from the trash~"
Jiang Nan laughed so hard.
Lin Chou: ""
Believe me or not (╯‵□′)╯︵┻┻Hey!
Lin Chou said quietly,
"Sister-in-law Hu, you are too vindictive. Didn't I just follow your lead and say that the calabash baby is ruined - but at first glance, he is your biological child!"
Sister-in-law Hu came up with a big spoon.
"You bastard, let me see if I don't crack your head!"
"Haha~"
The bar-headed goose with mushroom sauce in the pot was also served, and Mrs. Hu took out a bottle of wine.
"Come, two little guys, have a drink with your sister-in-law."
The wine looked like fruit wine made by Mrs. Hu herself. It was very fragrant and had no alcohol content.
Lin Chou took a bite first.
"Hey, tequila?"
Sister-in-law Hu said with a smile,
"Yes, steamed agave and a lot of wild fruits."
I drank a drink first. It was so spicy that Jiang Nan stuck out her tongue.
Tequila is not a rare thing in Mingguang, but it is a good thing for making wine. The wine smells very strong and a bit dry, but the fruity aroma inside neutralizes the "fire" of the wine very well, making it sweet and sour.
Lin Chou said,
"This wine is good. My sister-in-law will no longer make soy sauce. She can also make a fortune by making this kind of fermented wine without alcohol content. I will definitely buy it in batches."
"You're just a sweet-mouthed kid. Come on, girl, I haven't tried to see if your childhood sweetheart's craftsmanship can catch your eye."
Jiang Nan's thin and fair face was flushed again,
"No, let's try the wild goose cooked by my sister-in-law first. I haven't eaten wild goose yet. I don't know which one tastes better than my goose?"
Lin Chou picked up a piece of bar-headed goose meat.
"Dayan is also called wild goose. The meat quality of the two is similar, but the bird flavor of dayan is stronger and more fragrant, and the meat is firm and chewy."
"Look at the color. After it's cooked, the goose meat is even darker than the wild goose mushroom. It's basically dark black. The goose meat is dark red when it's raw, while the goose meat is bright red. The color of the swan meat is somewhere between the two. between."
“I don’t know if there’s more to say, let’s eat it and talk about it~”
After taking one bite, you can immediately feel the inner "power" of the bar-headed goose's meat. Due to the long-term flight, the meat of the wild goose is destined to be full of texture and not good at all.
This is very lean, elastic meat.
It gives the impression that there are one or more tendons in every muscle. When you bite down, you want your teeth to pop open on the spot. That’s a lot of confidence.
If the goose meat in your mouth could talk, it would probably be like this,
"Don't touch me!!"
There is not much fat, and the sweet and fragrant meat is full of a free and wild "game". It can definitely satisfy anyone's yearning for birds, "I would rather eat four ounces of birds than half a pound of animals."
Sister-in-law Hu and Jiang Nan's eyes are sparkling. This is due to human beings' instinct for beautiful things. Food will make people twice as happy - happier than Fat House Happy Water.
After savoring the rich aroma of the wild goose meat, the strange and fresh mushrooms hidden deep in the meat began to "make trouble". Not a drop of juice from the wild goose meat was wasted, and it was all perfectly combined and brewed with the wild goose meat at the deepest level. , fermentation produces a more wonderful taste.
This dish uses the word "sauce", but it doesn't describe everything perfectly.
not enough!
The soup, goose meat, and mushrooms were thick and thick, and it seemed that only the chili peppers brought a bright color to the whole pot. Other than that, it was completely black and inconspicuous.
Something that looks so "serious" and "deep" will only be discovered when you eat it and smell it at the end of your nose. Its aroma and taste are light and long, just like the waving wings of wild geese as they migrate south. Flying air currents.
Everything is quite different from what it seems, or quite the opposite.
When the ingredients in this pot are intertwined, it seems that they are deliberately hiding all the edges. Only when you smell the steaming heat and aroma coming from the pot will you be shocked by it, and even more shocked.
Lin Chou's food appearance was simply unworthy of the "dignity" and "pickiness" of a professional cook.
"It smells so good, it tastes so good~"
Then put the round and plump mushroom into your mouth.
"Hmm~"
The wild goose mushroom has a magically flexible texture, like a balloon filled with soup. As you bite down with your teeth, the hot soup blooms.
So hot”
There is no need to look for it, the rich meaty aroma instantly gives the maximum impact to the mouth from the mushrooms. The satisfaction of that moment cannot be described in words.
Especially at the end of the meal, the faint and intoxicating aroma of wine continued to accumulate in the mouth. The more you ate, the more enjoyable it became. The more you ate, the hotter your mouth, stomach and body became.
Lin Chou breathed out a breath of hot aroma,
“It feels like everyone in the alley has a great skill for finishing.”
The boy hugged his fists and said with a playful smile,
"Sister-in-law Hu, I have learned a lesson from you!"
Sister-in-law Hu: "Believe it or not, I'll hit you on the head with a spoon?"
