The sweet and sour taste of the squirrel fish is based on wild fruit jam. For the Su family, who are already a little tired of the wild fruit jam, it would be a bit too much to eat it again.
Yang smiled and said, "Didn't you say the other day that fried beans weren't enough and you wanted to make them with fish?"
Su Qingluan slapped her head and remembered that this was the case.
But she was so busy all day that she forgot about it.
Yang also noticed her eldest daughter's tired look today, so she asked, "It's not that I can't cook this black fish, mother. Although I can't compare to you, this fish is more delicious. It tastes good no matter how you cook it."
Su Qingluan shook her head: "I can relax by cooking something." Although it was her job to hang around in the kitchen in both her past life and this life, Su Qingluan also loved to tinker with these foods.
So she shook her head: "Aniang's craftsmanship is irreplaceable, but leave the fish to me - I like to play with these things, and it makes me feel more relaxed." Su Qingluan felt an indescribable sense of accomplishment as she handled various ingredients and watched the fresh food turn into various delicacies in her hands.
Although black carp is a freshwater fish, it does not have so many annoying little bones, so in her previous life, Su Qingluan mostly used black carp to make sour soup fish fillets or boiled fish.
However, considering the transportation costs, it is rare to find freshwater fish like grass carp and snakehead carp in Huaxi Village. As for the southern-origin dace, the original key ingredient of "wrinkled fish tofu," forget it.
However, although the raw material of "wrinkled fish tofu" is dace, Su Qingluan used other kinds of fish, such as grass carp, a freshwater fish, to make fish tofu out of curiosity in her previous life, and it was also successful, but the ratio of eggs and starch needed to be adjusted.
Although there is no modern mechanical kitchen equipment here and the fish paste needs to be made manually, this just suits Su Qingluan's desire to clear her mind.
She cut the sliced black fish meat into strips and dice, then used two knives to chop the fish into paste.
When chopping, don't just use brute force. Instead, chop a few times and use the back of the knife to rub the fish meat towards the middle.
This will prevent the fish paste from spreading out, and will make it easier to concentrate it together for crushing. On the other hand, the fish meat can be further crushed into paste by crushing.
Su Qingluan chopped and crushed the fish a few times. Although this handmade fish paste did not require advanced skills, it did require patience and carefulness. By the time the fish meat was completely transformed into a smooth paste without any fish particles, half an hour had passed.
Su Qingluan sprinkled salt, pepper and some spice powder into the fish paste, and added some mung bean starch, mixing the fish paste evenly to make it taste good. She then took three eggs and carefully filtered out the yolks using the eggshells on both sides. She placed the remaining egg whites in a larger bowl for later use.
There weren't many electric egg beaters back then, but Su Qingluan had complained about it once before, so Su Guangfu had made her a bamboo one. Although it wasn't as aesthetically pleasing or durable due to the material, it was still quite useful—though not as easy and labor-saving as an electric one.
Therefore, the egg whites that could be stirred into foam with an electric whisk in two or three minutes took Su Qingluan more than a quarter of an hour to beat them manually.
Fortunately, the effect is good. When Su Qingluan gently picked up the meringue with the "bamboo egg beater", she could see that the meringue formed an "inverted triangle" with a slightly curved tip on the "egg beater", which means that the degree of whipping of the egg whites is just right.
The beaten egg white cannot be left like this, otherwise the foam will dissipate, so Su Qingluan quickly added the egg whites in batches to the fish paste that had just been seasoned and marinated.
Su Qingluan was afraid that the foam of the meringue would dissipate due to taking too long or being too rough, so she had to be very careful. When adding the meringue, she kept stirring it up and down quickly, so as to minimize the damage to the fine bubbles in the meringue.
At this time, Yang, who had already lit the stoves on both sides, asked, "Daya, when will the oil pan be put on the stove?"
Su Qingluan's hands didn't show any sign of stopping. "Now, add more oil. But please turn down the heat first, mother, otherwise the oil temperature will be too high."
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