Chapter 97 Sweet and Sour Fish and Stir-fried Rabbit Offal with Celery
The two came back one after the other. Sang Yu went to the spring to wash his hands, while Xie Qiujin returned to his original position with a bitter face.
Seeing that she was unhappy, Sang Yongjing came over and asked quietly, "Why are you unhappy? Did Yu'er say something about you?"
He didn't think there was anything wrong with his wife being lectured by his daughter; it seemed natural.
Xie Qiujin shook her head slightly: "Yu'er told me to eat less fish at noon."
"Ah? Then I, your husband, will reluctantly help you with the rest." While speaking, Sang Yongjing suppressed the upturned corners of his mouth, and the muscles on his face trembled constantly.
"Husband, why don't you help me persuade Yu'er?" Xie Qiujin scolded. How could she not understand his little thoughts? His mouth corners were almost stretched to the back of his ears, but he still felt that he was pretending well.
"Ahem, I'll talk to Yu'er when she comes." Sang Yongjing felt that he was a little too happy and quickly restrained himself.
But he heard Sang Yu's voice behind him: "Dad, what do you want to tell me?"
She had washed her hands without knowing when and stood quietly behind them.
Sang Yongjing was frightened and trembled as he said in a trembling voice: "No, nothing, it's just..."
He wanted to ask why your mother should eat less fish, because there were still seven fish left. One for each person would be one extra.
The words came out of his mouth, but he said, "Yu'er, please sit down. You must be tired after running all day. Take a rest."
Xie Qiujin, who was waiting for him to seek justice for her, gave him a resentful look. Sang Yongjing could only smile. He didn't dare to question his daughter's decision.
Sang Yu put the seasonings he bought in order, found an open space to sit down, and began to help process the fruits of the golden berries.
Time always flies by when you're doing something mindless.
The high-intensity and repetitive work made Sang Yu's five senses a little out of balance, and it was the hunger in her stomach that made her realize that it was time for lunch.
She took off her gloves, went to the spring to wash her hands, washed the rice and cooked it first, and then began to prepare the vegetables.
Naturally, you should eat something more substantial at noon.
The rabbit's internal organs were taken out the day before yesterday and soaked in water to remove the blood. They can be paired with the water celery I bought today to make a dish of celery and rabbit internal organs.
Make another dish of sweet and sour fish, which has meat, vegetables and fish, it is wonderful.
Although water celery has only one more word "water" in its name than celery, its taste is very different.
Most of them grow in wetlands or river banks, have extremely high water content, and emit a fresh fragrance overall. They usually taste best when fried with bacon.
But it is also a good combination for stir-frying rabbit offal.
The water celery that Sang Yu picked was very tender. She simply cleaned off the yellow leaves and leaves with insect bites, picked off the old leaves and roots, washed them and set them aside.
Remove the fascia and excess fat from the rabbit's heart, liver, kidneys and other internal organs, put them in a bowl, add a spoonful of salt and slowly knead them for one or two minutes.
If conditions permit, it is best to add a spoonful of flour in this step. However, these offal have been soaked in water for two days, so it doesn't matter whether flour is used or not.
After washing until there is no blood, put it in a pot with cold water, add ginger slices, blanch it for one minute after the water boils, remove it from the water, drain it and cut it into slices.
Add a little cold oil and half a spoonful of salt, mix well and set aside.
Stir-frying is much faster than cooking, so Sang Yu plans to make sweet and sour fish first.
Last night she processed all the fish she brought back. She soaked the remaining seven in water to keep them fresh. She then took them out and used a kitchen knife to cut peony-shaped cuts on both sides of the fish.
The so-called peony flower knife is to first cut diagonally into the fish bones, and then push it flat to form slices, which makes it easier to fry thoroughly and absorb the flavor.
Cut the fish into pieces, rub salt inside and outside the fish body, add garlic and ginger slices and marinate for a quarter of an hour to remove the fishy smell. It would be best to add some cooking wine, but if you don’t have it, you can only add what you have.
Generally speaking, after the fish is marinated, you can wipe off the moisture and evenly coat it with starch to prevent sticking, but where does the starch come from here?
The roots of cattail leaves can be used to make starch, but the starch yield is only about one-tenth. After working for several days, they still don't know if they can make a small jar, not to mention that they don't have time to do it.
Fortunately, as a qualified cook, Sang Yu can make the most delicious food with the least amount of ingredients. Since there is no seasoning, he will find another way to make up for it.
She hadn't finished eating the bird eggs she had picked up earlier, so she brought two bowls and three bird eggs. She cracked the eggs, put the egg whites in one bowl and the egg yolks in the other.
Beat the egg white with chopsticks, immerse the fish in the egg white and coat both sides.
Pour most of the oil you just bought into the pot, enough to cover the fish body. The unused oil can be collected and used for cooking later to avoid waste.
When chopsticks are inserted into the oil and small bubbles appear densely, it is almost done. Lift the fish tail with one hand and scoop up hot oil with the other hand to pour it over the fish. After the surface is set, put the whole fish into the pot.
Fry for about five minutes and remove from the fish when the skin turns slightly yellow.
This is the initial frying, and it will need to be fried again later to increase the crispiness.
The oil temperature for re-frying should be higher than that for the initial frying. When a large number of oil bubbles appear around the chopsticks inserted into the oil, the food can be put into the pan.
This time, fry the fish for only thirty seconds and it will become golden and crispy. Remove from the oil and drain.
Pour the excess oil into an empty bowl for cooking later, and leave some oil in the pan to make the sweet and sour sauce.
Chop the garlic and sauté until fragrant. Remove the pot from heat and turn to low heat. Add sugar, vinegar, salt and water and mix well. After boiling, pour in the remaining beaten egg whites and remove from the pot immediately after 30 seconds.
Place the fried fish on a plate, pour the sweet and sour sauce evenly on it, sprinkle some green garlic flowers on it for garnish, and a simple sweet and sour fish is ready.
Sang Yu didn't stop for a moment. After washing the pot, he planned to stir-fry water celery with rabbit offal.
Heat the pan with cold oil, add garlic slices and ginger shreds and stir-fry over low heat until fragrant. Then turn to high heat, pour in the marinated rabbit offal and stir-fry quickly until it changes color. Remove from heat and set aside.
Pour some oil into the pot, add the chopped water celery, stir-fry over high heat until cooked, add half a spoonful of salt and return the internal organs to the pot, add half a spoonful of sugar to enhance the flavor, stir-fry quickly and evenly before removing from the pot.
Oil is a rare commodity these days. As early as when she was frying fish, the people around her couldn't help but stop what they were doing and kept sniffing the aroma.
After finally waiting for her to serve the food, they all looked at her eagerly, waiting for her to say that familiar phrase...
“Dinner is ready!”
Sang Yu only felt a black shadow flash before his eyes. When he looked carefully, he saw six empty bowls in front of him.
...I don't know whether I should say thank you for remembering to get her a meal at this time.
She suddenly had the illusion of being a food aunt in a high school cafeteria, facing a group of poor and hungry boys.
Although he complained in his heart, his hands were quick in their movements. Each person received a bowl of rice and a fish dipped in sweet and sour sauce.
As for the fried rabbit offal with water celery, you have to eat it by yourself, otherwise she will really become the aunt who serves the food.
Xie Qiujin looked at her bowl eagerly, and when she saw her put a whole fish into the bowl, she couldn't help but feel secretly happy. Could it be that Yu'er had forgotten what she had said before, that she could eat a whole fish?
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