Snakehead fish tofu soup, crispy grass carp (2) Snakehead fish are plentiful...
Sangye returned to the kitchen, took out a piece of chalcedony from his storage ring, and held it up to his eyes.
Several snakehead fish swam in the chalcedony. These were a specialty of Shifangwu, hybrid offspring of the spirit fish from Yaochi and ordinary snakehead fish. The fry were brought back by a previous sect leader and were raised daily in the stream behind the mountain.
Snakehead fish has long been known for its ability to promote wound healing and relieve itching from scars. Even in rural areas, when someone is injured, snakehead fish soup is often prepared to help them recover.
In the cultivation world, snakehead soup is even more refined and has extraordinary efficacy. When cultivators suffer minor injuries and cannot afford elixirs, they will go to the Shifangwu Restaurant and order a snakehead tofu soup. Eating it will help them heal, and their wounds will be completely healed afterward.
Shifangwu emphasizes eating fresh fish. Unlike poultry or livestock, fish do not lose their delicious flavor quickly after death. In some cases, seafood and river fish decompose and produce toxins quickly after death, making them inedible.
Therefore, Shifangwu has always used precious chalcedony to preserve fish meat, making them appear as if they are still living in flowing streams.
In the chalcedony of Sangye, the snakehead fish are always fed with broad beans, which makes the fish meat crisp and tender, which is the crispy grass carp that Sangye promised Wu Jia Ning last time.
The master fisherman raises snakehead fish under the Dongtian Waterfall, feeding them not only broad beans but also constantly pushing them upstream, making their flesh more chewy than that of fish from the stream.
The junior sister raised a boneless snakehead fish and put it into the master's cave. Because it had no bones, the snakehead fish swam with great difficulty. Surprisingly, it developed garlic-clove-like flesh, with distinct garlic-clove texture and no fibrous texture like ordinary shallow-water fish.
Who can help but marvel at the unwavering loyalty of the entire snakehead family?
Sangye took out a snakehead fish weighing about 3 or 4 pounds. It suddenly jumped up from the water, trying to escape Sangye's control.
How could Sangye let it have its way? The snakehead fish was covered in mucus, so grabbing its body was absolutely impossible.
With lightning speed, she grabbed the fish's gills, inserted two fingers through the gills, and hooked it tightly around the head. The snakehead fish thrashed its muscular body violently, refusing to yield even at the cost of its life.
Sangye deftly tossed it into the pool, and after tapping it a few times with his knife, the snakehead fish became docile and stopped moving.
Use a fruit knife to scrape off the scales and remove the internal organs, leaving only the fish bladder and roe. Then boil a kettle of water, turn the fish over and pour the water over both sides. Next, use a knife to scrape the fish's body, and the slime on the fish will fall off like mud.
After scraping the fish three or four times, Sangye rinsed it underwater, opened the fish belly to the spine, removed the fishy line, and used a small brush to clean away blood clots and other impurities.
After cutting off the dorsal fin, remove two pieces of fish along the spine. Then, slice the fish meat off the spine along the bones on both sides. Finally, cut the fish into butterfly slices at an angle to get curved fish slices.
Rinse the fish fillets with water again until the water is clear and the fillets are transparent.
Add a little salt and pepper and mix well. Then, separate two egg whites and add them to the mixture. This will make the fish fillets milky white and tender. Adding egg yolks will not produce the same effect.
Diners value "color, aroma, and taste," and there's a reason why color comes first—it's only when something looks delicious that people want to eat it.
Then add a small amount of cornstarch and a few drops of oil to coat the fish slices, so they won't stick together. Let it sit for a while.
The fish head, along with the backbone and a little bit of fish meat attached, was chopped into small pieces. At the same time, all the inedible parts of the fish head, such as the teeth, were removed.
He took out the pork that had been cooked yesterday; the earthenware pot gleamed and emitted an enticing aroma. Sangye scooped out a spoonful of oil, heated the pot, and spread it evenly along the pot's sides. The pork fat melted as it heated up, sliding down the dark pot walls and pooling into a light-colored puddle at the bottom.
After rinsing the pot, throw in the chopped fish head and bones and stir-fry them. Add scallions and ginger to remove the odor and enhance the flavor. Fry until golden brown, then pour in the previously stewed broth, add Lingquan (a type of spring water), and finally add the remaining Dangkang pork bone marrow to stew.
I just hope that Wu Jianing's little Dangkang spirit body can receive more spiritual energy from its own kind and recover quickly. That way, Wu Jianing can suffer less.
Normally, fish fillets aren't sliced so meticulously when making fish soup, but if the fish meat is stewed with the fish head, it will lose its original crisp texture. Crispy grass carp only needs to be blanched for thirty breaths, or thirty seconds in this world.
The tofu used in the fish soup was not regular brine tofu or Huainan tofu. Although it is snow-white and delicate, looks like it will fall apart if you poke it, it is easy to give a child a bowl full of tofu residue.
Sangye chose Shiping tofu from the Nanzhao and Dali areas. The biggest characteristic of this type of tofu, which is made with well water, is its crispy outer shell and creamy interior. It doesn't fall apart even after long cooking, and the broth flavor easily seeps into it. It's also small in size—half of it when your index finger and thumb are interlocked—perfect for one bite.
In a separate pan, heat oil and then crack two eggs into it. Turn the heat to low, cover the pan, and steam the eggs until cooked through and runny-yolk. If you can't resist gently poking the eggs with chopsticks, the yolks will immediately flow down the snow-white egg whites, making it a truly delicious dish.
The oil used to fry eggs becomes exceptionally fragrant, blending the aroma of pork fat with the freshness of eggs, making it the perfect ingredient for frying Shiping tofu.
Pieces of Shiping tofu roll into the oil, splattering with droplets of oil. They are slowly fried over low heat, and once one side is golden brown, they are quickly flipped over. They should not be fully cooked, as they will be added to fish soup later, and overcooking will affect the texture of the tofu.
As the tofu was being pan-fried, the aroma of the fish soup gradually filled the entire kitchen, carrying its unique richness.
Sangye turned down the heat on the fish pot, lifted the lid, and saw that the fish soup had turned milky white, bubbling and then bursting.
Sangye took out a stirring stick and gently poked the fish's head. "Plop," a piece of meat next to the fish's cheek immediately fell into the soup.
She nodded in satisfaction and added the tofu, fried egg, and crispy grass carp to the pot one by one, with an interval of more than one minute between each addition.
Amidst the billowing steam, the Shiping tofu pieces bobbed and tumbled in the fish soup, looking exceptionally adorable.
Counting down the time, Sangye turned off the heat, sprinkled in a handful of fresh green scallions, and garnished the milky white fish soup, making it look especially beautiful.
The soup is white with green onions, the fish is crisp and the bones are fragrant, and the flavor is delicate and mellow.
I glanced at the time, and considering that I still had to travel back and forth to the base hospital, and there were so many people in the ward.
Sangye is not a person who is too embarrassed to eat alone, so she put a lot of egg noodles into the fish soup, let them float and sink three times, then took them out, drained the soup slightly, and packed them separately from the soup; the fish soup was put in a huge insulated food container.
Kuwano even thoughtfully prepared tableware such as bowls, spoons, and forks.
It's so inconvenient not having chopsticks. I still have some wood in my storage ring, so I might as well make a set when I have time. Sangye secretly made a note of this in his mind.
Without Sangye having to lift anything, a hovering, weight-bearing robot flew to her side, extending its mechanical arm to form a small square shelf. Sangye placed all the food inside. If there wasn't enough space, the robot could extend its mechanical arm again to create another small space. This was very convenient, saving the effort of manual carrying and ensuring safety.
*
The base hospital exuded an atmosphere even more somber than the base itself.
Its defenses are even stronger than those of a prison, with high-voltage electric shock nets everywhere and a row of quantum weapons on the walls.
Whether they are guides or sentinels, as long as they have awakened their spiritual bodies, they can continuously repair themselves as long as their spiritual bodies are alive and their spiritual vision remains stable; even sentinels who have experienced spiritual riots do not need to come to the hospital as long as their spiritual vision is still intact and their spiritual bodies are still alive.
The patient's condition upon arriving at the hospital was extremely dangerous.
Furthermore, the number of guides on Black Tower Star is extremely small; normal guides wouldn't come here. The Empire already grants special privileges to guides seeking promotions, so why waste their lives here?
After the incident involving Wu Huansheng and her daughter, Mu An refused the military's transfer offer and followed them to Black Tower Star. He did his best to stabilize their mental state and also helped the remaining sane sentinels at the base to sort things out.
In comparison, Wu Jia Ning, who had her limbs amputated, was the most normal one among them.
But when Kuwano walked into the hospital with the food, the surroundings instantly fell silent.
Because the food delivered by the robots is continuously transmitting spiritual energy outwards—and tableware has no means to block spiritual energy.
With spiritual energy overflowing, many people could absorb a significant amount simply from the aroma, their previously chaotic minds invigorated. Coupled with this unprecedented fragrance... even evolution couldn't erase humanity's instinctive craving for food.
In the hospital, people either stood up or craned their necks to look at the source of the spiritual energy, their gazes fixed on Sangye and the robot as if they were tangible.
Ignoring the various gazes of the crowd, Sangye fled into Wu Jianing's ward as if he were being pricked by thorns.
When I entered the ward, Wu Huansheng and Mu An had already left the sterile room, and Wu Jianing was lying on the hospital bed like a pitiful doll.
However, Wu Jianing could not take the opportunity to secretly scratch herself, because her hands were gently bound by green vines, and several other vines changed their appearance in the sterile room to distract Wu Jianing's attention.
This was the first time Kuwano had seen the spirit form of the crow's cry.
The inheritance of spiritual entities seems quite interesting; plant-based spiritual entities can actually give birth to animal spiritual entities.
Before Sangye even got close to the ward, Mu An and Wu Huansheng felt a large amount of spiritual energy approaching. This spiritual energy struck them directly in the face, leaving them no room for resistance.
"Sister, you're here!" Wu Jianing, with her sharp eyes, shouted impatiently as soon as she saw Sangye step into the ward.
Sangye nodded to the Wu Huansheng couple with a normal expression, as if the previous conflict had not occurred at all.
Then, the robot was instructed to put down the food and utensils, which were immediately disinfected and sent into the sterile room. The vines released Wu Jianing, who eagerly took the utensils, holding a small bowl and staring longingly at the large food box.
After a few tries, Sangye skillfully used his mental power to control the robotic arm in the sterile room, ladling a bowl of snakehead tofu soup for Wu Jia Ning, and then placing a large plate next to the soup to scoop up some Dang Kang pork bones.
Wu Huansheng and Mu An had already stood aside, looking at the scene before them with astonishment.
Mu An, being a guide, could see the spiritual energy emanating from the food constantly flowing towards Wu Jianing, despite the restrictions he had placed on Wu Jianing's mental landscape. However, this spiritual energy rushed through as if it were nothing, and Wu Jianing showed no resistance whatsoever!
The aroma of the food made him swallow hard; he never imagined he would start drooling one day.
The two turned to look at Sangye, who was intently sprinkling chopped green onions on the fish soup, completely oblivious to the stares of others.
It wasn't that Kuwano didn't notice, but rather that he couldn't distinguish the look in her eyes.
Operating a robotic arm to perform delicate tasks is truly difficult, especially for someone who is practically a novice in the field. It's as strenuous as Lu Zhishen's embroidery.
However, as a head chef, she absolutely cannot serve food to diners without plating it properly!
"I'm starting!!" Wu Jianing's excited voice came from the sterile room. She held up her spoon and swung it happily, aiming at the cutest and roundest Shiping tofu in front of her.
A note from the author:
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The family of loyal martyrs is actually made up of grass carp, just a slight adaptation of the original setting [shy]; please, ladies, add this to your favorites [please]
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