Getting rich peasant women will turn the world upside down

Chapter 118 Pickled Fish
After Lin Wan'er cut the fish into uniform pieces, she went to the yard to pick a small basket of red peppers and came back, washed them under clean water, chopped them up with a kitchen knife, and evenly sprinkled them on the basin along with the pepper seeds. On top of the sliced ​​fish, because there is no such thing as ginger at home, Lin Wan'er can only use chili peppers as ginger for the time being, hoping that it can cover the fish's fishy smell well.

However, Lin Waner was really surprised when she saw chili peppers in ancient times. If she remembers correctly, chili peppers were brought to China from South America after the Middle Ages. , so that is to say, before the Middle Ages, China did not have such a thing as chili.

But because Lin Waner crossed in a very special way, the land she was stepping on now was a strange dynasty that was not recorded in Chinese history books, that is to say, she could not blindly copy ancient Chinese history to the present In this strange dynasty, there was no pepper in ancient China, but it does not mean that there is no pepper here.

But this chili is really hot enough, Lin Wan'er just chopped it up, the spiciness wafting from it irritated her nose so much that she even sneezed several times, luckily she didn't have a wound on her hand , otherwise it wouldn't seep into it, and she would jump so hotly.

But even so, Lin Wan'er's hands were still red. I don't know if it was the chili juice that stained her red, or if her hands were irritated and had an allergic reaction.

Lin Wan'er didn't dare to slack off, and immediately went to the yard to grab a handful of plant ash, wet it with water, wiped it over and over again, and rinsed it with clean water several times before suppressing the slightly tingling heat. Going down, he ran into the house non-stop, took out the salt pot at home, took a spatula and shoveled several shovelfuls of salt into the pot, and then took the shovel in one hand and put the peppers, fish pieces and salt in the pot. Mix well, then add a few spoonfuls of soy sauce at the end to add color to the fish, so that it will be brighter when it is served on the table, which can better arouse people's appetite.

Because it is going to be smoked fish, Lin Wan'er put less salt in it, just make sure that the fish will not smell bad for a while, anyway, she will take the fish out to dry in the afternoon, and when it is almost dry, she will put it in the oil pan Fry it in the oven, and store it when it is crispy. When you want to eat it, put it in the pot and add some seasonings to it and braise it for a while. When there is no food to eat, take it out and it will last for half a month.

As for the rest of the silver carp, except for the ones that will be braised in soy sauce at noon and evening, Lin Wan'er wanted to save trouble, so she put them together with the processed carp and picked them up one by one. Coarse salt was carefully applied inside and out, not even the gills were spared.

After rubbing salt on the fish, Lin Wan'er asked Wulang and Liulang to take the fish home, and then carefully stacked them one by one in a medium-sized round tank, and sprinkled a layer of coarse salt on top of each layer. Sprinkle more salt on the last layer, in order to prevent the fish from spoiling due to too light salting during the pickling process. If this is the case, she will not be able to eat all the fish in the tank up.

Fortunately, she had the experience of pickling salted fish in her previous life, so the process of pickling it this time is quite handy.

But the biggest regret is that she doesn't like to eat pickled things. If the salted fish is not very salty at the beginning, she can still eat a few pieces, but at the end of the period, when the salt is completely full After the fish penetrated into the fish, Lin Wan'er couldn't eat it, because it was too salty, and there was a taste that she couldn't bear.

Although she doesn't eat salted fish, it's enough for the three of them in the family, Wu Lang, Liu Lang, and Xiao Qi, to eat it if they like it. After all, she is not working in vain for a long time.

(End of this chapter)