Chapter 35 Fish in sour soup

Author: Tang Yasong

Chapter 35 Fish in sour soup

However, after finishing the busy work of making rice vinegar, Chu Yunmeng vowed that she would never make rice vinegar by herself again in this life.

Really, too tired.

With this time, she would rather study recipes or work in the kitchen.

Although it is not popular, the process of making wine and vinegar is already available in this era. Why do you still foolishly do it yourself?

There is a specialization in the art, and good steel should be used on the blade, otherwise you will be a big fool!

Chu Yunmeng secretly scolded herself for being stupid, and had already decided in her heart that next time she would simply find a distillery or brewing workshop to cooperate.

I don’t know if Zhuang Ming’s reputation is big enough.

Since rice vinegar is not yet popular among the people, these workshops should still have some connection with the government.

I hope that the negotiation can be successful, so that her piece of good steel can finally be used again on the cutting edge of developing new dishes.

Before visiting Yingdu in the spring, Chu Yunmeng introduced another dish of fish in sour soup.

The inspiration for this dish came entirely from the process of making rice vinegar.

In the past few days, because I have been soaked in fermenting wine and vinegar jars all day long, I can't help but smell a little sour.

After a busy day of official duties, Song Yun entered the lobby of Yunmengju, his nose twitching a few times.

"Oh! Why is it so sour?" He couldn't help but sigh, and asked Chu Yunmeng who was entering and exiting the lobby: "Shopkeeper, have your watermelon jars been overturned?"

"That being said, it does seem to have a smell, but it doesn't seem to be water spinach..."

Uncle Zhang, who didn't look like he was rich, but had never moved from his position as the top brother in Yunmeng's ranking, answered.

"Kanpa?" Chu Yunmeng looked at Song Yun with a puzzled look.

In the past few days, I was busy making chicken dishes, and I didn't bother to chat and make friends with Song Yun. Taking advantage of this opportunity, Chu Yunmeng just stayed with him until the end, and took the opportunity to chat.

While calculating, Chu Yunmeng's brain was running rapidly, searching for memories from previous lives. Suddenly he remembered that the so-called kimchi is pickled cabbage.

The first record of amaranth was in "Li of Zhou", and "Guanzi·Qingchongjia" also has the source of "please cut the amaranth fuel and boil the water to make salt".

"Zhou Li" also mentioned "Qijing", which is "leek, jingo, mao, sunflower, celery, bamboo shoots".

Thinking of this, Chu Yunmeng's eyes lit up!

The Chinese food culture is indeed extensive and profound. I originally thought that there were only the "five vegetables" that were commonly eaten in this era, but I didn't expect to find more vegetables, more techniques, and more ways to eat them in ancient books.

She immediately grabbed this glimmer of light and asked, "Are you talking about sauerkraut? Do you usually eat a lot of it?"

"The taste is really sour. I used to eat it often, but I haven't eaten it since Yunmengju opened."

Aunt Qian, who is now frequenting Yunmengju, responded: "Before, there was no way, there was no fresh vegetables in winter. Now Yunmengju has these fresh vegetables and greens, who would eat the sour and astringent amaranth."

"Then why don't you see it for sale in Nanshi?" Chu Yunmeng asked.

"Hey, this thing is available in every household, who would put it out for sale in the merchants?" Aunt Qian chuckled.

Chu Yun dreamed that Aunt Cong had indeed told her before that ordinary families would prepare some pickles to eat in winter.

It's just that she described the taste so well at that time that Chu Yunmeng didn't think about sauerkraut at all.

"I've thought of a way to eat it. I guarantee you will like the taste." Chu Yunmeng smiled with a pear dimple on his face, as if it were filled with sweet wine.

There happens to be a shortage of chicken, so let’s make full use of the fish and develop various ways to eat it.

She felt happy for a while, but she still didn't forget about the business: "However, Yunmengju opened not long ago, and its foundation is shallow. I don't have any spinach on hand. I wonder if you can sell the ones you have at home to Yunmengju?"

"What are you talking about selling? I can just give it to you..." Aunt Qian immediately responded.

Uncle Wei, Uncle Zhang and others also responded one after another.

Soon, enthusiastic neighbors were bringing their own kimchi to their doorsteps.

Because there were too many jars, Chu Yunmeng couldn't find anyone to pay. In desperation, he could only decide to give everyone more discounts on this new dish.

Chu Yunmeng carefully inspected the pickled cabbage jar and found that there were different types of pickled vegetables, all of which were recorded in "The Rites of Zhou".

Looking at it this way, there are a lot of vegetables in this era, but winter really limits Chu Yunmeng's imagination of the dining table.

And those fresh green vegetables, just like this in the pickled cabbage jars, restored people's joys, sorrows, joys, and warm daily life in this simple era.

In an instant, a warm current washed over Chu Yunmeng's chest, and there was moisture in his eyes.

In this unfamiliar world where she knew nothing and was completely blank, she was more determined than ever.

With the company of delicious food and meeting these simple people, she believed that no matter what she encountered in her previous life, what kind of past she had in this world, and what kind of obstacles she encountered, she would eventually be able to be happy and at peace.

Chu Yunmeng finally chose pickled sunflower as the sauerkraut ingredient for pickled fish.

Because the leaves are fat, the sour juice soaked in is enough to make the sour soup delicious. The fat leaves also make the taste of sauerkraut closer to the memory in her dream.

And Kwai Cai, the "Master of Hundreds of Vegetables", is more easily accepted by everyone, both in terms of taste and popularity.

No wonder I can easily buy dried sunflower vegetables when I go to Nanshi, but I can't see other dried vegetables - although these dried sunflower vegetables are also very expensive!

In the depth of winter at the end of December, fish on the market are naturally very scarce.

Therefore, Chu Yunmeng did not hope to buy fish, but simply took several people from Yunmengju to go ice fishing together.

After guarding for three full days, the harvest was quite rich. More than 20 large grass carp weighing three to four kilograms were jumping around.

Based on her memories from her previous life, the more sour and spicy the fish, the better tasting fish such as grass carp.

After ordering Wu Gu and A Yue to disembowel the grass carp, remove the scales and clean it, Chu Yunmeng cut the fish into pieces, and then asked them to process it in their own way.

And she simply washed the pickled cabbage, first burned the cauldron until red, then stir-fried the pickled cabbage with high-heat oil to maximize the sourness in the cabbage.

While putting the fish fillets into the pot and stir-frying them with the pickled cabbage, Chu Yunmeng also added a few spoonfuls of cornel powder into the pickled cabbage, which not only further stimulates the taste of the pickled cabbage and the freshness of the fish, but also helps to remove the fish.

Fishy smell.

This cornel powder is really more valuable than gold.

While feeling pain in his body, Chu Yunmeng was also immersed in the joy of getting a new delicacy.

Stir-fry a few times, add water to boil the sour soup. Cook for more than a quarter of an hour, and before cooking, add mint and chopped green onion into the soup, and the spicy and sour fish is ready.

Because of the help from neighbors, Chu Yunmeng gave everyone a 30% discount on this dish.

As soon as this dish was launched in Yunmengju, it received enthusiastic feedback.

“I really didn’t expect that this sour and sour sunflower sprouts could be used to make such a delicious soup, which makes the fish even fresher!”

When it comes to sauerkraut, Aunt Qian is as active as ever.

"If you don't understand anything about these vegetables in the future, or if you can't find a dish you're looking for, just come to my aunt. There's no aunt who doesn't understand this!"

While they were still eating, Aunt Qian greeted Chu Yunmeng who had just passed by the lobby, and she was completely overwhelmed by her enthusiasm.

"Shopkeeper Yun's chicken dish a while ago made this Yingdu eat almost no chicken left. I wonder if it will be the fish's turn to suffer this time~" Mr. Luo, who is knowledgeable and humorous, joked.

"Mr. Luo, you are joking. In this winter, Yunmengju went to the ice to reward its regular diners and waited on the ice for three days before returning with a few fish. Even if we wanted to, the winter ice and snow would not allow it...

..." Chu Yunmeng answered with a smile.

On the day this dish was first launched, Song Yun brought a middle-aged man to Yunmengju for dinner.

The man was in his thirties. He had a fair complexion because he had taken good care of himself. His movements were elegant and he smelled of books. He was from a good family at first glance.

Song Yun also respected that man very much and kept serving him dishes and introducing them appropriately.

The two of them ordered four dishes: bean trotters, fish in sour soup, leek egg pancakes, green onions and chicken, as well as the mash chicken specially made for them, and the portions of each dish were not light.

When Chu Yunmeng saw this posture, he knew that Song Yun had finally brought him a golden thigh!

She needs to be hugged!

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