Chapter 227: Adaptation
In fact, it is really just a piece of cake to transform Mr. Hu into an eel rowing rack.
Zhou Zhi observed that in the past, the boards for eel fishing were laid flat on a bench. The operator sat at one end and operated the eels nailed to the board. It was inevitable that he had to bend down for a long time. Causes soreness.
In fact, the main thing is to tilt the board up against the wall, and then you can raise your hands to operate it. The arms may be a little tired, but that’s not a problem. The key is that people can operate it completely from a sitting position. It is so comfortable. many.
Zhou Zhi is a person who pays great attention to details. After setting the shelf, he also drilled two holes in the bench. Then he can modify the eel rowing board so that it has two more tenons to fix it here.
There are also several blood troughs for draining blood on both sides, so that the eel's blood will not flow to the seat behind the shelf.
I found a bench and put it against the wall, put the shelf on it, and fixed the prepared eel rowing board. I raised my hand and made the most comfortable eel rowing motion, and found the fixed anchor. Nail the place where the hole was made, mark it down, drill the holes, and a eel rowing platform is completed.
Hu Sanye is about the same height as Zhou Zhi. Zhou Zhi simulated the operation a few times and felt that it was indeed much more comfortable. If there was a cushion in the back seat, paddling eels would be a very relaxing thing. .
The key to doing this is thinking, and it actually doesn’t take much effort.
After doing this, Zhou Zhi slipped into the kitchen and watched how Feng Xueshan taught Jiang Shuyi how to cook.
It turned out that Zhou Zhi had overthought it, and Jiang Shuyi couldn't get started with hard dishes like raw and fried shredded eel. It turned out that he was just teaching the simplest pickled cabbage and fish soup.
There are actually many ways to make pickled fish. Theoretically, whether it is soup, braised, braised, dry-roasted, or boiled... as long as pickled cabbage and fish are used, it can be called pickled fish. This is also a great introduction. Super foodies have a nutritious question like "What kind of pickled fish is the authentic pickled fish?"
The preparation of yellow spicy diced sauerkraut and fish soup is actually a very simple dish. There are only two key points - first, try to use white oil, which is lard, as the oil; second, the sauerkraut must be fried first, and then stir-fried. There is no free water in the oil, and there is no "moisture" on the surface of the sauerkraut.
After that, add water and salt. If you like to eat pretty vegetables, you can add some soybean sprouts. After cooking, remove and keep the soup. Add yellow and spicy diced. After the fish is cooked, pour it into the basin.
Dip some dried chili peppers in water and thread them through a wire, set it on fire until it is half paste, let it cool and then crush it with your hands. Add chopped green onion, minced celery, sesame seeds, salt, and a small spoonful of the original soup. This is how you eat fish. Dip in water.
In this dish, pickled cabbage and fish are secondary, and the soup is the essence. This fish soup is soaked in rice, and then served with a dish of shredded white radish, which can only be rivaled by chicken soup with rice.
The remaining dish is the absolute test of craftsmanship - raw and fried eel.
To make this dish is extremely simple. The method is to season eels with rice wine, salt, ginger and scallion juice. After boiling, add white oil or sesame oil, and add peppercorns until they turn black. Remove and throw away, add shredded eel and stir-fry over high heat for ten seconds, add shredded ginger, green and red pepper, stir-fry for another fifteen seconds, add green onions and salt to taste and serve.
Generally speaking, this vegetable dish requires a lot of oil and a high fire. If all the ingredients cannot be cooked thoroughly within thirty seconds, it is not called "raw and fried" and can only be downgraded to "raw and stir-fried".
It must be too much to expect that the fire at home can be as big as in the countryside or in a restaurant, so Zhou Zhi leaned against the door of the kitchen with his arms folded. He wanted to see how Feng Xueshan could use the fire at home. Come out with this raw eel.
I saw that Feng Xueshan's previous method was the same, add lettuce oil, fry until cooked, add white lard, mix it into diluted oil, then add Sichuan peppercorns to fry, take them out, and then... Huh?
I saw Feng Xueshan put the shredded ginger and green and red pepper into the pot, and then started to stir-fry.
"Xueshan...the eel hasn't exploded yet..."
"Wait a minute!"
I saw Feng Xueshan stir-fry the shredded vegetables until they are seven degrees ripe. Then he took the pot out of the pot and put it on a plate, then poured tons and tons of oil into the pot.
At this point, Zhou Zhi understood: "Yes! I asked you how to do it, but you are opportunistic!"
"Don't care, the taste is the same!" Feng Xueshan poured the eel into a large colander and drained it. Remove the water and lower the eel into the oil pan with a slotted spoon.
"Shua..." The sound of fried eel meat rang out immediately. "Wow..." Jiang Shuyi, who had been watching by the pot, was so frightened that she took two steps back and came to Zhou Zhi's side: "Xue Shan, be careful. Why doesn't this oil fry you?"
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“This oil, if you are not afraid of it, it will not splash on you. The more you are afraid of it, the more it will splash on you.” Feng Xueshan pulled the eel shreds with her chopsticks while holding the colander Take it out and put it in.
"What does this mean?"
"Look at Xue Shan's technique, so that the water in the eel dissipates quickly in the air." Zhou Zhi explained: "The reason why the oil splashes is because the water droplets A sealed steam bubble is formed under the oil, which is generated when the oil surface bursts."
"But if you keep pulling, it will break the oil layer. This seal allows the water vapor to escape into the air before forming big bubbles, so the oil cannot splash, and even if it splashes, it will not be serious."
While talking, the eel was almost fried. , Zhou Zhi hurriedly stepped forward to help Feng Xueshan pour out the oil from the pot. All that was left was to stir-fry the shredded eel, shredded ginger and pepper for seasoning. The two key dishes were now ready.
"Who is going to call Tingting?" Zhou Zhi asked as he prepared to fry the remaining home-cooked dishes.
"I'll go." Yang He said: "How do you know she is with us?"
"Because Andy Lau is her idol, you are watching "The Legend of Lei Luo" again today." Zhou Zhi smiled: " So you dare not to call her? It’s like not calling her to eat eel with spicy dices. I’ll show you when the time comes.”
“No, Tingting.” As for that." Yang He also smiled. In fact, he agreed in his heart, but he didn't dare to say it like Zhou Zhi: "I'll ask her to come down."
The rest of the dishes are simple, today we have sausages. The bacon was all cooked. Feng Xueshan had just placed a steamer when steaming rice and steamed pig ears, bacon ribs, and sausages.
Raids, carrots, green bamboo shoots, garlic sprouts, potatoes, and cabbage are also long-term dishes. A bacon stew, a stewed radish, a potato shreds, and a sweet and sour lotus root won't waste much time in total.
Feng Xueshan and Zhang Xinyi brought two hard dishes and bacon sausages upstairs. When they came downstairs, Feng Xueshan had a wine bottle in her hand: "Elbow, do it again like that day."
"Okay. Yes, but the guy is not the guy that day. Say it first."
"What? What guy?”
“The wine vessel you used that day has been collected.”
“Who cares about that!” Feng Xueshan expressed disdain, because she didn’t know what she wanted. How will he feel when he knows that in twenty years time, the pot he drank from will be worth millions.
"I have a pot from the Tongzhi Dynasty. I use a soup bowl to scald wine. Use the cup with care. Although it is from the Guangxu kiln, it would be a pity if it was broken."
"Be more agile." Feng Xueshan gave it first. Mix and bowl Sprinkle it on everyone: "I drank the warm wine made by Yizu the other day, and it turned out to have a different flavor. I asked him to make some more today. Let's drink the cold wine slowly and wait for him."
"Oh! Xueshan's this That's so well said Listen!" Zhou Zhi picked up the wine bottle and said, "Wait for me while you eat eel... serve?"
Feng Xueshan raised her glass with a smile: "Who cares about him? Come on, we are guests. Go by yourself first Hey! Shu Yi, you can take any side!"
"Why did you bring me out alone!" Jiang Shuyi blushed before he started drinking: "I will definitely join you too. Together!”
"That's right." Feng Xueshan clinked glasses with Jiang Shuyi first: "Don't spoil him! Let's go first!"
"Let's go first!"
( End of chapter)