Chapter 69

But Wen Qianxi took it seriously: "Wait for me to find out for you tomorrow. Anyway, it looks like Mingyue Tower won't be open for much longer. Let's wait for it to close down and buy it when the owner transfers the store."

By the way, why not renovate your shop and turn it into the backyard of Mingyue Tower? Just like the pond, you can raise some fish and make delicious fish head soup!"

The plan was very good, but it made Su Guoer feel embarrassed. She hurriedly said, "You can't be so serious. I want to buy Mingyue Tower, but I can't do it now."

Is it really impossible?

Wen Qianxi: "Then I'll ask around for you first. You save up some money first and I'll help you out later. You can just take over Mingyue Tower for yourself. How great would that be?"

As she was talking, a carriage trembled and stopped outside her restaurant.

Su Guoer turned her head and looked outside.

She saw the servant who often came to her to buy breakfast jumped down from the carriage and reached out to lift the curtain.

"Is the shopkeeper here?"

Su Guoer hurried to greet him.

Wu Qingli said, "No need to answer. I just called to see if you are here, boss. My master hasn't had lunch yet, so I thought I'd come over to eat."

As he spoke, he reached out and helped an old man down from the carriage.

The old man was quite old, but he was full of energy and spirit, and his eagle eyes were not at all cloudy.

The snow-white beard and snow-white hair could not conceal the nobility of this old man.

Su Guoer followed them into the restaurant. Because it was inconvenient for him to climb the stairs, Su Guoer placed him at a table by the window on the first floor. He could see the scenery on the other side of the river by looking out.

Wen Qianxi hurriedly carried the vegetables he had picked away, fearing that it would affect Su Guoer's reception of customers.

"What would you like to order?" Su Guoer asked.

The servant said, "Just a plate of braised meat first. I heard your braised meat is pretty good."

Su Guoer: "Ah, it's good, but the braised pork is made of pork. Do you need it?"

Su Guo'er had initially thought the old man wouldn't speak, so she looked at Wu Qingli standing nearby. Unexpectedly, the old man spoke silently, "It doesn't matter what it's made of. Pork may be cheap, but it tastes pretty good. I didn't realize Bianjing's extravagant lifestyle is so high these days."

Su Guoer was stunned by this. Wasn't it normal for people in Bianjing to prefer mutton to pork? This was especially true for certain classes.

That's why she asked that question just now. She was afraid that some picky people wouldn't want to eat it.

Then Wu Qingli waved his hand and said with an awkward smile: "Just one plate first."

He obviously knew that his master was not easy to serve. His sudden words were indeed abrupt, and Su Guoer had no idea how to respond.

Turning around and instructing Yunniang to cut some braised meat for her, Su Guoer continued, "Would you like to order some other dishes? Or should I recommend a few for you?"

Just as Wu Qingli was about to speak, he received a hint from his master: "I heard that the young lady can cook dishes from southern Jiangsu, northern China, and other places?"

Su Guoer smiled and replied, "Yes." She was very confident.

Lord Liao: "Then bring me one of each. They should be fresh, fragrant, tender and full of flavor. As I am old, I like to have a strong taste. I also want Hu Yue cuisine, and I want to use plenty of ingredients."

After thinking for a moment, Su Guoer said, "How about Yunjiang fish balls, squirrel fish, spicy bean curd, and shredded chicken and kidney bean porridge?"

Yunjiang fish balls are delicious and the fish meat is fresh, and the special and refreshing soup base further highlights the freshness of the fish meat.

Squirrel fish is a specialty dish from the north. It tastes sour and sweet and is very appetizing.

Spicy peanut tofu has the crispness of peanuts and the smoothness of tofu, with a unique salty and spicy taste. One spoonful can be eaten with several mouthfuls of rice.

The last one is the shredded chicken and kidney bean porridge. The kidney beans need to be boiled in boiling water to get a crunchy texture. It is then paired with shredded chicken marinated in soy sauce, half a duck egg yolk, and a little bit of salt. It smells so good when it comes out of the pot!

Su Guoer said so, and after getting the old man's approval, she went to the kitchen and prepared to cook for him.

This person seems to be of a noble status. If he is satisfied with the meal, maybe he will bring a few more diners to himself?

Su Guoer had a good plan, but it was not easy to please the noble. One had to have outstanding skills.

She needs to prepare well.

With a flick of the knife, she cut open a silver carp that had just been swimming in the pond, and then rinsed all the soaked dried fish, dried seaweed, shrimps, etc. with clean water.

Finally, I chose a piece of dried Haichang fish, peeled it, sliced ​​it, chopped up the bones and fish meat, and set it aside.

The same method is followed for other dried fish: slice the fish meat, chop the fish bones and heads, and place them separately.

The next step is to make soup and fish balls.

Fish balls are simpler. Su Guoer first took some silver carp meat and mixed it with the freshly sliced ​​meat of various sea fish, then chopped it up on the "cutting board".

But remember to put less sea fish meat here. Su Guoer wants the freshness of the sea fish, but if you put too much sea fish meat, the fish balls will not be so chewy.

Therefore, the ratio of silver carp and sea fish meat is 4:1.

Then, we prepare the fish ball soup.

This time, there is no need to worry about the dried sea fish ruining the taste of her ingredients. The deliciousness of this fish ball soup lies in the broth made from the dried sea fish.

Put some seaweed, fish bones of various sea fish, sand crab meat, dried clams, etc. into the casserole.

Bring to a boil, skim off the foam, then cover and simmer. The fish ball filling has been prepared. The apprentices know how to make simple hand-rolled fish balls, so Su Guoer handed this job over to them.

She herself came to prepare the next dish.

Squirrel fish.

Take a grass carp that is slightly bigger than your palm, slice the belly meat on both sides, put it on the chopping board and cut it into small pieces, then add pepper and white wine to remove the fishy smell. After marinating for a while, take it out and crack an egg yolk into it and mix it evenly. Finally, sprinkle it with the sweet potato flour used to make pot stickers and fry it in a pan.

Su Guoer watched the fish meat curl up into a flower in the frying pan. When it was cooked, she immediately took it out and placed it on a plate, then changed the pan to make syrup.

To make the syrup, you only need a little salt, three spoons of sugar, and one spoon of vinegar. After the sugar color is boiled, pour it immediately on the blooming fish.

In this way, a dish of squirrel fish is ready.

Spicy peanut tofu is also simple to make. Fry the peanuts and set aside. Cut the tofu into pieces of appropriate size and rinse them in a pot of hot water.

Then, when the oil is hot, add the chopped pork, chopped green onion, minced ginger, minced garlic, and the chili noodles she bought from the Hu people. The chili noodles have a spicy taste, which is perfect for making Hu Yue cuisine.

Finally, add tofu and peanuts, stir-fry for a few times and serve.

What about the shredded chicken and kidney bean porridge?

The kidney beans and rice soaked in hot water had already been cooking in a ceramic pot. After boiling, she added half a salted egg yolk and a little pepper. Nothing else needed to be added, the saltiness was enough.

If you like chopped green onions, you can sprinkle some more on it, but Su Guoer prefers the original taste, so she didn’t add any.