Chapter 154 Pickled Fish
The renovation of Jiang Qiuqiu's live broadcast room is completed.
Although it seemed like nothing had changed, everyone was still very excited.
As soon as Jiang Qiuqiu opened the live broadcast room, everyone who came in was—
#我啾啾is going to make a real-life delivery today! #
#I went to wash my hands today! I washed them thoroughly! I definitely don’t have dirty hands today! #
#I must be a lucky goose!#
"Everyone has the same opportunity. Okay, welcome everyone to my food livestream. I'm Jiang Jiujiu. Autumn is deepening, and today we're going to make a unique and irresistible pickled fish dish."
#acid? ? ? #
#It was spicy and sweet before, sour today? #
The torrent of time in the universe has been flowing for many years, and in the inheritance of wars from generation to generation, a lot of written information from ancient Earth has been lost.
When we trace back to the origin, we can only find a few fragments.
Coincidentally, the taste of sour is in the "few words" that have been passed down.
So everyone has a lot to say about the sour taste!
#But didn't someone previously explain that this was a smell on ancient Earth that could make people's expressions look strange? Could this smell also be used to make delicious food? #
#Sour...what does sour taste like? #
Curious fans lined up and asked questions.
There are also those who study history: #???#
#The person above, is now the time to think about these questions? Shouldn't the question be how does Chuchu know what sour tastes like? So is the inheritor of the ancient Earth food recipe confirmed? #
There were many different opinions. Jiang Qiuqiu set up a big pot and caught several one-meter-long black fish.
#? ? ? #
#What is this? Ah, it looks so ugly. #
#Can this thing be eaten? This, this is a fish, right? Aren’t fish just ornamental pets? #
According to existing historical records, fish seemed to be kept as pets on ancient Earth, and they were relatively expensive pets.
#Can something this ugly be a pet?! #
"How is it ugly? Why do people think it's ugly? It's a rare delicacy."
"Without further ado, let's process the fish first." As a river delicacy, fish can easily have an earthy smell if not processed properly.
This is a holographic viewing...
"The process is a bit bloody. For the sake of live broadcast effect, let's temporarily turn off the live broadcast for two minutes."
Before anyone could speak, the live camera suddenly went black.
All everyone could hear was Jiang Qiuqiu's voice introducing the dish and the sound of the knife cutting through the flesh and hitting the chopping board.
"The fish must be cleaned, gutted, and the blood rinsed off."
Then there was the sound of running water.
After a while, the screen finally lit up, and the two fish in the picture had their stomachs hollowed out.
"Next we'll scale the fish."
Jiang Qiuqiu picked up a kitchen knife, tapped the fish evenly with the back of the knife, then picked up a round iron spoon and turned it upside down, starting from the tail of the fish and moving upwards.
The fish scales were like waves pushed away by external force, falling down one by one. Soon, the two fish were cleaned up.
"After finishing the first step, let's start the second step, filleting the fish."
When making pickled fish, if the fish meat is too thick, it will affect the flavor. However, Jiang Qiuqiu also doesn't like to slice the fish too thin when making this dish. If it is too thin, it will be cooked in just a few moments. If it is cooked for too long, it will easily become too soft and mushy, and it will break in the middle with a light pinch of chopsticks.
"To fillet the fish, first cut off the head, tail, and edges separately. Then slice the body into thin slices about five millimeters thick. Do this step slowly and try not to make the thickness of the fillets too different, as this will make it difficult to control the heat."
No one could listen to these explanations.
(End of this chapter)
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