Chapter 194 Preserved Vegetables
This is both bayberry and lychee, and it tastes really sweet.
"It's so delicious, I can't stop eating it..." Bai Mengmeng ate one after another.
In fact, in early summer, fruits will gradually become available on the market, and Master Pi will deliver several large baskets every two days.
There are not only lychees and bayberries, but also other fruits.
It’s just that they put it in the food pick-up area every day, so people never finish it and in the end they get it all for free.
"Summer is perfect."
Bai Mengmeng felt satisfied.
Next, you can look forward to plums, peaches, or even watermelons.
The weather in Phoenix is particularly good. After I go back, I must tidy up the mountain and plant more fruits.
At this moment, I suddenly smelled a fragrance.
The door opened and Song Chengjiang walked in.
He was holding two river eels in his hands, and in his right hand there was something wrapped in paper.
"Hmm?" Bai Mengmeng smelled a special fragrance.
She stood up in an instant.
Could this be it?
Song Chengjiang took out the tightly wrapped thing, and there was only a durian inside.
"Someone gave it to me. I don't really like it. You might like it more. I brought it to you."
"Thank you!" Bai Mengmeng couldn't stop smiling.
Summer is also the season for eating durian.
Although this durian has not been opened yet, its unique aroma is already making people drool.
The durian here is definitely ripe.
Seeing that Bai Mengmeng was staring at the durian and didn't want to take her sight away, Song Chengjiang quickly reminded her.
"Come and see this."
The two river eels in his hand were big and fat, with gray-black bodies and golden bellies. They were so slippery that even though they were caught, they were still struggling and twisting wildly.
"This is what I caught. Do you understand what I mean?" Song Chengjiang said with a smile.
Bai Mengmeng's eyes turned and she said, "Hey, I understand. See you in the kitchen tonight."
…
The river eel is actually a kind of eel. It lays eggs in the sea but grows up in rivers.
This thing is very long and looks a bit like a snake, but it is extremely fat and flat at the back.
Compared with other fish, this one has a softer texture, tastes very delicate and soft, and melts in your mouth.
In short, it is very delicious.
It was still early in the evening, so she put it in water first and then killed it when she wanted to eat it, so that it would taste better.
But at this time, Xu Bo and Hua Guduo were already staring at Durian without blinking.
"Master, I watch other people open durians online every day, but this is my first time eating durian."
The flower buds are eager to try.
Xu Bo frowned at this time: "No wonder Senior doesn't like to eat it, it smells stinky, are you sure it's edible?"
Bai Mengmeng immediately laughed: "Don't be fooled by the smell of this thing, it tastes delicious. That's not right, it tastes delicious to those who love it!"
There are not many stores selling durian in Fenghuang Town, and it is also expensive, so basically no one has ever eaten it.
Bai Mengmeng actually hasn't eaten it for several years.
But I have never forgotten this sweet taste.
Whether it is the soft, sweet and delicious wet bun or the crispy and tender dry bun, they all taste delicious.
Huaguduo couldn't help swallowing when she heard what Bai Mengmeng said, "So do you think this durian can be straightened?"
Bai Mengmeng closed the back door directly.
Then he pinched the brick and smelled the fragrance carefully.
“It’s just right now.”
"So……"
"Now, let's open this durian."
Huabuduo instantly became excited and picked up his phone to aim.
"I haven't made a video in a while, and I just happened to record it today."
Although Xu Bo felt that the smell was indeed a bit smoky and gave him a headache, he did not spoil the fun. Instead, he took out the plate and waited by the side.
Bai Mengmeng relied on her brute force and tore the durian apart with her bare hands.
"The flesh is quite round, and the thorns aren't dense, so the fruit feels really big. There must be five compartments of flesh inside!"
In just a few seconds, the rich aroma of durian wafted out, and half and half of the durian flesh soon appeared in front of everyone.
After the golden flesh appeared, Bai Mengmeng just pressed it. The surface of the flesh did not stick to her hands. The inside was soft and sticky, and a pit appeared on the skin.
After counting, Bai Mengmeng found that there were actually five breasts. She couldn't stop smiling.
I took a piece of durian flesh and bit into it. The skin was crispy, and the fish head was like ice cream, sweet and fragrant, and the soft taste was particularly strong. It was when you gave durian the sweetest taste.
“It’s delicious.”
After hesitating for a moment, the flower bud couldn't help but taste it secretly. It frowned at first, and then its expression suddenly brightened.
“It’s really delicious but it’s also smelly and makes you feel high.”
Xu Bo was about to faint at this time: "This smell is too strong."
But seeing that the two people were eating so deliciously, he couldn't help but take a small piece.
I took a bite and almost vomited, and fell down on the chair.
Bai Mengmeng and Hua Guduo both burst into laughter.
Some people love durian, but some people hate it.
After eating the durian, there were still two pieces left, so Bai Mengmeng put them directly into a treasure box and froze them in the refrigerator.
"Leave two for them."
…
After dinner, people in the cafeteria gradually left.
Bai Mengmeng did not leave, but planned to secretly cook for herself.
First clean the two eels, then hollow out the internal organs, wash off the mucus and cut into small pieces.
Next comes the scallion, ginger and cooking wine to remove the fishy smell.
What should I do with this plump eel?
Should we directly add fermented black beans or plums and steam it, or stew it with rice wine and soy sauce?
"The dried pickled mustard greens look particularly beautiful after being dried." At this moment, Huaguduo ran over with the dried pickled mustard greens in her hand.
Bai Mengmeng suddenly knew what someone was thinking.
The shepherd's purse heart is dried, then salt is used to remove the bitterness and pickled in a jar.
Steam and dry them three times until the color turns rosy and a very rich aroma appears. This is the best quality pickled mustard greens.
Pickled mustard greens and eel seem to go well together.
First, fry the chopped pickled mustard greens with lard until fragrant, then heat the pan with oil, add onion, ginger and garlic slices, and then fry the eel lightly to remove the fishy smell.
Place the prepared pickled mustard greens on top.
The seasoning doesn't need to be particularly complicated, just add a little oyster sauce and sugar, and then a little light soy sauce.
This stewed eel with pickled mustard greens is simple to make but tastes delicious
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