Chapter 279 Lake Shrimp
Mu Xi steamed the sea bass in a pot, gutted the finger-length fish, and took out all the fish debris inside.
Heat a lot of oil in a pan, add a few slices of ginger, sprinkle a handful of salt on the bottom of the pan and then fry the small fish in the pan.
With salt as the base, the fish skin will not break so easily.
The small fishes were fried until golden brown on both sides. Zhao Yeqing saw that they were almost ready to be served, so he took out a piece of pickled radish from the kimchi jar that had been pickled in it last winter.
The radish had been soaked until it was very tasty, and her teeth began to soften when she smelled the sour smell.
Cut the radish into small strips, add whole cloves of garlic and small fish and stir-fry them in a pan.
Finally, sprinkle a handful of garlic sprouts before serving.
Sour radish is pickled together with chili peppers, so it is spicy in itself, and the sour and spicy taste becomes more obvious after stir-frying.
It all goes into the nasal cavity, a little pungent but with a sour fragrance that makes one's saliva secrete rapidly.
She couldn't even imagine how delicious it would be with a bowl of rice.
Mu Xi picked out the largest shrimps, which weighed about five or six pounds. They were big enough to be peeled and eaten, so he took out one pound and blanched them.
There is still more than half a bucket of small shrimps left. Soak them in water first, and put the remaining large shrimps directly into the freezer.
Steamed sea bass, blanched lake shrimp, and stir-fried small fish with sour radish.
After a few dishes are cooked, we are waiting for the rice.
I got home late today, and it takes a long time to steam the rice. In the past, I always steamed the rice first and then cooked the dishes.
The meadow is at a relatively high altitude. The higher the altitude, the more time-consuming it is to boil water or cook rice. If the altitude is even higher, rice cannot be cooked without a pressure cooker.
Zhao Yeqing opened the lid of the pot, picked up two grains of rice with chopsticks and tasted them. After making sure that they were not raw, he brought the rice to the table.
The first thing Mu Xi did with his chopsticks was to eat the dish that made him drool just by hearing it. His face wrinkled after taking a bite.
The sour radish that had been soaked for a whole year was no longer crispy at all. When you bit into it, the 10-level acidic juice in the radish came out.
Zhao Yeqing loved it so much that he couldn't stop eating it with chopsticks. With the white, tender and delicious sea bass, he finished two large bowls of rice in no time.
After finishing the rice, I started to peel and eat the shrimps with my hands.
The taste of these lake shrimps is different from that of sea shrimps. The meat is not as crispy and is slightly softer. The taste is also different, with less fishy smell and more sweetness.
She thought that her stomach was a little full after eating two big bowls of rice, so she just ate a few shrimps to satisfy her craving. She didn't expect that the shrimps were so fresh and sweet, and she couldn't stop eating them.
A plate of sea bass and a plate of shrimp were finished immediately, and a large bowl of pickled radish and small fish was also completely empty.
Maybe it’s because the weather has gotten a lot cooler, but they’ve been very sleepy lately. They feel sleepy as soon as they eat, and after quickly washing up, they go to bed and fall asleep.
Sleep well and wake up early.
Early in the morning, Zhao Yeqing took out all the smaller shrimps that had been soaked in water last night, and froze some of them so that they could be fried and eaten as a side dish.
She plans to dry the rest and make half into shrimp skin and the other half into shrimp powder.
Shrimp skin is divided into cooked shrimp skin and raw shrimp skin. One is cooked and then dried, and the other is dried directly raw.
The cooked and dried ones can be sprinkled directly on the soup to enhance the flavor, while the raw ones have to be stir-fried with vegetables before being eaten.
The nutritional content of cooked shrimp skin is not as high as that of raw ones, and it is more difficult to preserve. Because of the high humidity, it can only be frozen, which is convenient for cooking without having to put it in the pot in advance.
Zhao Yeqing plans to make a small portion of cooked shrimp skin and make most of it dry. After all, the most troublesome thing now is the storage problem. If there is a power outage one day, the things in the refrigerator will go bad.
Clean all the shrimps, cook a small portion of them in salt water and put them in a small winnowing basket, and place them in the yard to dry together with another large winnowing basket containing all the raw shrimps.
Yesterday I discovered that there were too many fish in the pond. There was a high probability that they would not survive this winter, so I decided to catch a dozen more today and make them into dried or cured fish.
If I had known I would not have brought back the big fish I caught yesterday, there are too many to eat in the pond and I would have to release them into the lake before winter comes.
After feeding the livestock at home, Mu Xi came to help kill the fish. After dissecting, cleaning, pickling and drying more than a dozen fish, the eaves were filled with fish.
Zhao Yeqing raised his hand and poked the fish hanging with their mouths up, saying, "Does it look like what my home looked like before the Chinese New Year?"
Mu Xi put the big bowl of fish offal in his hand into the refrigerator, thinking that he could stir-fry it tonight. Hearing this, he replied:
"Like, the Chinese New Year is coming soon, do we still need to eat rice cakes this year?"
“I want to eat!”
The rice cakes made from the rice I grew this year will definitely taste better than last year.
Mu Xi checked the rice jar and found that the rice was almost gone. The Chinese New Year was just a few months away, so he might as well harvest 100 or 200 kilograms of new rice today, so that he wouldn't have to fight the cold and harvest rice all winter.
The equipment at home is limited, and it takes a lot of time to grind one or two hundred kilograms of rice. There are no rice grinders in the tourist areas, and planting is not allowed on meadows, so the rice in the tourist areas is bought.
There is a rice mill in the village at the foot of the mountain, but the rice mill is too heavy and it is impossible to carry it up. Even if it is carried up, the battery capacity at home is not enough.
The two could only continue to use the previous manual equipment.
It took three full days to harvest all 200 kilograms of rice. The rice bucket was no longer able to hold more. One section of the aluminum barrel had been emptied, so the two men took that section off the top and placed it on the ground as a rice storage bucket.
In addition to rice, wheat was also hulled and ground into white flour, about forty to fifty kilograms. Dozens of kilograms of glutinous rice for making rice cakes later were also prepared. Now all the food for the winter was ready.
For fear of insects, I put a dozen star anise in it.
Mu Xi picked the star anise during his breaks from burning charcoal. The place where he picked the star anise was where he found the chestnut tree last year.
Mu Xi's original intention was to pick up the chestnuts, but the star anise was an unexpected gain.
He walked over carefully, but surprisingly found no trace of the monkey group from last year.
The chestnut shells that were eaten up by monkeys and thrown under the tree last year did not appear this year.
Could it be that the territory was moved due to weather reasons?
But this made it easier for him to pick things.
Zhao Yeqing ate two raw chestnuts and found them sweeter than last year's.
"They say we eat flower buds in spring, leaves in summer, fruits in autumn, and roots in winter. There are the most fruits in the forest in autumn, but unfortunately we don't have time to pick them."
In addition to chestnuts, the most common fruits in the mountains this season are the jujubes picked when picking ramie last year.
If only they could eat the persimmon that was neither sour nor astringent that they picked on the way from Meishan to Caoyuan.
The persimmons in this season are probably extremely delicious, both the crisp and soft ones are delicious.
When we arrived at the meadow, we indeed didn't find any persimmon trees.
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