Chapter 64: Finished the Fish Soup
Bai Mengmeng didn't think too much about it, but just frowned secretly. The girl's knee seemed to be fine. Liangcha hoped she wouldn't break her leg with peanuts.
Fortunately, he still knows his limits.
But what was this little girl doing here? Was she looking for trouble again?
However, what she didn't expect was that Qi Yue walked up to her, took a deep breath, bowed and apologized: "Boss, I was wrong about what happened before, I'm sorry."
This time, not only Qi Cong, but even Bai Mengmeng was surprised.
Qi Cong was a little puzzled: "What are you embarrassed about? What did you do?"
Bai Mengmeng shook her head indifferently: "It doesn't matter."
In order to prevent Qi Cong from asking more questions, she quickly asked Hua Guduo to take the two of them to a seat.
Qi Cong still didn't quite understand at this point, and instead kept asking, "I don't understand what you just said. What happened? Did you offend the boss?"
Facing Qi Cong, Qi Yue's expression was not very good: "What does this have to do with you?"
"Of course it has something to do with me! I begged the boss to make me a special fish dish today. You're only able to eat this fish because of me. Of course it has something to do with me!"
Qi Cong chuckled and couldn't help showing off.
Qi Yue couldn't help but roll her eyes. "Without you, can't I come here to eat? The boss is open for business and won't refuse me. Why are you pretending in front of me?"
Neither of them was willing to give in, and they started arguing before the food was even served.
…
Now that the guests have come in, Bai Mengmeng naturally starts to prepare the food quickly.
The black fish fillets prepared earlier only need to be marinated with a little starch and egg white to ensure that the fish has a soft texture, and then add salt and pepper to remove the fishy smell.
The side dishes are also very classic. In addition to lettuce, there are also enoki mushrooms and bean sprouts. If you want to make golden soup, these three ingredients are considered standard. I don’t know who was the first person to use lantern peppers with these three ingredients, but they can be so harmonious.
These three vegetables can absorb the flavor of the golden soup while maintaining their own flavor. Bai Mengmeng has no good way to replace them.
Blanch the bananas and vegetables, then place them on the bottom.
Then use high heat, heat the pan with cold oil, fry the fish bones and fish head on both sides, then add hot water. This way, even if the fish is not very alive, the fish soup can become milky white.
After serving the fish soup, Bai Mengmeng lit the fire again, stir-fried the onions, ginger, garlic, and green peppers, then added the lantern pepper chili sauce and cooked it together with the fish soup.
This chili sauce is amazing, but because yellow bell peppers are really spicy, you should never add too much. Just a little bit is enough. If the color is not golden enough, you can even add some salted egg yolk or pumpkin puree to make the color perfect.
Of course, this kind of substitution is not a difficult thing. The best way is to use passion fruit and boil it into soup. Not only will the color be exceptionally golden and beautiful, but the soup base will also have a little bit of fruit acid, which looks particularly refreshing.
Or if you don't choose the golden soup and still want to make brown sugar soup, with cherry tomatoes, it's actually quite delicious to make a red and sour soup and add fish fillets. However, I gave a lot to Cao Zhizhi, so there wasn't enough left.
After the golden soup started to boil, Bai Mengmeng began to season it, adding sugar, salt and other seasonings, and then adding some lemon juice.
Wait until the soup starts to boil, then put the fish fillets in, use high temperature to cook the fillets instantly, and stir gently after the fish meat is shaped.
Because thin fish slices are easy to cook, after the color changes, you can take them out and place them on the prepared side dishes, and then pour the golden soup in.
At this point, you are basically done. Next, you can choose to add some lemon or a few slices of lemon for decoration.
The key to cooking with lemon is to avoid getting the seeds in, and lemon slices should not be cooked in the dish for too long, otherwise the dish will become extremely bitter.
Of course, if you like cilantro, you can also add some cilantro for garnish.
After the pickled fish is cooked, a layer of hot oil will be poured on it to stimulate the aroma.
But it’s no big deal, because the golden soup lemon fish is all about the sour and refreshing taste that can relieve greasiness.
What is more important is to serve it while it is hot so that people can enjoy the sour and spicy taste.
When the golden soup lemon fish was placed on the table, both of them couldn't help but drool after smelling the sour and spicy aroma.
Qi Cong did not pick up his chopsticks, but instead asked for more rice impatiently.
"Could you please serve us the food first?"
Such a delicious dish would be less flavorful without rice.
Huaguduo brought the rice over and reminded with a smile, "The sour soup is made with fish broth. You can try it first."
Qi Cong was immediately surprised. He quickly scooped a spoonful into the bowl and began to taste it.
He couldn't wait to drink the soup without even waiting for it to cool down.
"It hurts, but it tastes really good, fresh, sour and spicy, especially the lemon flavor. Qixi is really pure. The boss must have used imported lemons to make this dish, right?"
Qi Yue couldn't wait to take a sip, a satisfied look on her face. "This tastes so refreshing, not greasy at all, and especially fresh and fragrant. I feel like this lemon must be from Qiongzhou. The lemons there are the best, not just the imported ones."
Qi Cong sneered: "Whether it's imported or not, it's definitely of a very high quality. Ordinary lemons don't taste like this."
Then you have to eat the fish fillets quickly. The fish fillets are cut very evenly and are extremely tender. Not only are they boneless, but they are also cooked to perfection.
After absorbing the rich and flavorful golden soup and taking a bite, people will feel like they are floating in the air.
When eating the dishes, the lettuce has a bit of sweetness, the bean sprouts are very crisp, and the enoki mushrooms have the delicious taste of fish soup, which makes people unable to stop eating.
"It's really strange. The fish is already very delicious, but why do I feel that these vegetables are even more delicious?"
Qi Cong looked strange.
Grandpa is a vegetarian, but he is not. He has secretly liked eating meat since he was a child, but now he thinks vegetables are better?
Qi Yue rarely refuted because he also felt that these vegetables were really delicious.
The two of them kept moving their chopsticks and finished the whole pot of fish and vegetables.
They usually have very picky tastes, so this is a very rare thing for them.
Although we were already very full, we still mixed the soup with our rice.
The rice tasted so good that I finished it all without realizing it.
More and more customers came to Qiongye Restaurant. The fresh, fragrant, sour and spicy aroma wafted outside the yard, attracting many people to come in.
When paying, Qi Yue finally couldn't help but say: "Boss, your cooking skills are so good, why do you open a shop in a place like this?"
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