The Little Dumb Wife of the Mountain People

Chapter 164 Miscellaneous Fish Potstickers and Pickled Fish
Qinglongjiang market is the first market Mr. Liu personally supervised after he came to Nanning County.

Although there is no women's college in Songjia Village here, but because this market is next to the Qinglong River and the shipping is well developed, the development is not slower than the market in Songjia Village.

And because there are many merchants on the Qinglong River, the market here is almost every day, but there are more people in the market on the fifth day of each month.

In the past two years, Nanning County has developed well, and many foreigners have settled down here and settled down to do business.

Whether it is a store or a yard, the prices have risen a lot compared to before.

If he hadn't been sure that Mr. Liu was indeed an ancient man, Wen Bao wouldn't have admired him so much.

This method of boosting land prices after the development of the commercial economy has been used by many people in previous lives, but this is the first time she has seen it in this ancient time.

If she didn't really admire Master Liu, she would not be able to face him normally with regard to the women's college.

But it is precisely because of the newly opened markets in Nanning County that she knows that Mr. Liu is indeed for the good of Nanning County, and the matter of the college is also his helpless move, and he tried every means to make up for her later, otherwise she would not be able to calm down face him.

The mule carts couldn't get in when they got outside the market. If they wanted to visit the market, they had to get down and walk by themselves.

"Mom, please slow down."

Tuantuan got off the mule cart first, and then Song Dalang went to help Wen Bao, and she watched Wen Bao carefully.

Wen Bao was naturally happy to be cared about by her daughter, she took Tuantuan's hand and let Song Dalang hug her son and nephew.

"Go and put the two cars in place first. I don't know if there is a place to put them in the restaurant. We will go to the restaurant to ask later. Let's find a place to put the car in."

"Well, I'll arrange it, don't worry."

Wen Liu's family sent a woman and two guards, and Wen Bao and Song Dalang settled the matter after a few words.

Song Dalang asked the two guards to drive a car to put the car not far away, and they had to leave one person to watch the car, and they could decide whether to drive there after they went to the restaurant to ask.

When a guard came over, Song Dalang and him each held Pang Pang and Xiao Liu around their necks, and the mother-in-law also consciously walked to Wen Bao's other side to protect her.

There are quite a few families here who go out to visit the market, perhaps because it is close to the Qinglong River, or perhaps it is not yet noon, and the weather is not so hot at this time.

"Let's choose a few fish first, and then buy some river prawns to send to my uncle's restaurant."

The mother-in-law and the guards were very familiar with the Qinglongjiang market. They led Wen Bao and his party to the place where fish and shrimp were sold.

Wen Bao felt a little uncomfortable, she didn't expect that she was only a few months pregnant, and now she felt uncomfortable.

"Why don't you rest here and I'll take the kids there to buy?"

"It's okay, let's go."

Although Wen Bao was uncomfortable, she felt much better after taking a few breaths. Since she came out to play, how could she not go.

Song Dalang saw that Wen Bao's face was ugly, and wanted to continue speaking, but saw Wen Bao pick up a porcelain bottle, open it and smell it.

"Zhang Lian specially made the mint cream for me."

After sniffing the peppermint ointment twice, she really became more awake, the tip of her nose smelled of mint, and she didn't feel uncomfortable when she walked forward.

The places where fish and shrimp are sold are obviously less crowded than other places. The fishermen who come to catch fish early in the morning are almost sold out, and only a few come or the ones that have not been sold out.

Wen Bao chose four carp with red tails. Many people don't like carp because of their sour meat, but Wen Bao likes sweet and sour carp very much.

In fact, as long as the sour tendons in the carp meat are removed and braised with sweet and sour braise, it is still very delicious.

Few people know that carp will go sore, so few people buy carp, but Wen Bao likes it, so she buys all the fat ones.

Of course you have to buy river prawns, boiled brine prawns with green shells, children like to eat them very much.

Seeing black fish being sold, Wen Bao also bought two big ones, as well as various small miscellaneous fish, she also bought a lot, after choosing the fish and shrimps, the group of people left the fish selling place.

"Let's go to the restaurant."

Wen Bao was afraid that the fish would not be fresh later, so he had to go to the restaurant immediately. She couldn't cook at noon, but she could guide the cook here.

When Song Dalang heard Wen Bao say that he went to the restaurant, he thought she was tired, and looked at her worriedly, fearing that she might not feel well.

After finding the Wu's restaurant, Wen Bao discovered that the restaurant has three floors, and the third floor and the backyard have resting places. Since this is the case, they naturally want to rest there at noon.

The shopkeeper of the restaurant naturally knew Wen Bao. He was an old man of the Wu family and the guard of the older generation of the Wu family. Seeing Wen Bao was naturally like seeing his own lady.

"Miss Biao, why are you free today? Come in quickly, Wu Yu, and go to the kitchen to bring some ice bowls to cool off Miss Biao and uncle."

"Uncle Ze, I'm taking the children to the market today, and I'm going to eat here at noon. Let the kitchen clean up these fish first, and I'll teach them how to cook them at noon."

As soon as Wen Bao finished speaking, the guard handed the fish and shrimp to Wu Yu, and Wu Ze, whom Wen Bao called Uncle Ze, kept staring at the children.

"This is the little lady, she really looks like Miss Cousin."

As soon as Wu Ze finished speaking, Tuantuan led his two younger brothers to greet him sweetly.

"This kid is like me."

Wen Bao and Wu Ze were talking, the mother-in-law and Wu Yu sent fish and shrimp to the kitchen, and came out with several bowls of ice bowls. Wen Bao only ate two mouthfuls, and the children ate half a bowl each, and the rest was cheap Several other adults.

Wu Ze was afraid that Wen Bao and the others would not find a place, so he specially asked Wu Yu to go out with them, and repeatedly told them to come back before noon. It was too hot at noon, and they would suffer from heat stroke outside.

After Wen Bao and the others left, Wu Ze sent other people to find another guard where the mule cart was parked, and the two of them drove the cart to the backyard of the restaurant together.

The difference between the Qinglongjiang market and the Songjiacun market is that there are many foreign merchants in Qinglongjiang, and there are many strange things from other places.

The children are very happy to buy things. They are all small things, ranging from a few pennies to tens of pennies. No matter who the gift is expensive for, they only choose the right gift in their mind.

Pangpang really wanted to buy something delicious to go home, but it was too hot, and if he bought it today, it would be ruined if he didn’t eat it today, which made him very unhappy.

After buying the gifts, it was noon. Although the children were still full of ideas, but the weather was hot, and there were fewer people setting up stalls.

"Let's go back to eat, and after dinner, let's go shopping."

There are more shops here in Qinglongjiang than in Songjia Village. When we were shopping at the street stalls just now, Wen Bao also met a few college students, two of whom were first-year students. dowry.

"Mom, don't we have a break at noon?"

"Of course I want it, but it's too hot at noon, so let's come out when it's no longer hot."

With Wen Bao's words, the children naturally felt a lot more at ease.

When Wen Bao and his party returned to the restaurant, the fish and shrimp had been taken care of long ago. As soon as she came back, she took the mother-in-law to the back kitchen.

All the cooks in Wu's Restaurant knew Wen Bao. When the chef here saw Wen Bao walk in, he immediately asked someone to bring him the heat-relieving tea he had personally brewed.

It is inconvenient for Wen Bao to drink so much iced tea when she is pregnant, but it doesn’t matter if it is at room temperature. Wen Bao thanked the chef for his kindness, drank two sips of tea, and then asked the chef to come over and listen carefully to his explanation.

"Thank you for the tea. I'm pregnant and it's inconvenient to cook. Let me tell you, you can help me."

"Miss Biao, you're being polite, just follow your orders."

The chef just learned that Wen Bao came today and wanted to ask her for advice. Now that she said that, the chef is naturally happy.

The first dish is brine shrimp. There is no need to teach this. The chef already has a recipe for this dish. The second dish is sweet and sour carp.

"The carp has a sore tendon on each side. Cut a knife at the head and tail on the back of the fish, and pat the carp lightly with the back of the knife. Do you see a white sore tendon? Yes, it is this tendon. I slapped the back of the fish while cramping."

The chefs are all master chefs, Wen Bao just mentioned a little bit, and he quickly pulled out the tendons of the four carp.

"You must know how to braise fish in braised sauce. The cooking method of this carp is the same as braised fish in braised sauce, but vinegar and sugar are added."

After talking about sweet and sour carp, it's miscellaneous fish.

"This miscellaneous fish is marinated with onion, ginger, garlic, sprinkle some salt and flour, mix well, and fry until golden on both sides, and then it can be cooked, but what I want to teach you is miscellaneous fish pot stickers."

The miscellaneous fish is cooking normally, and the flour is adjusted into a thick batter. When the fish is cooking, use a spatula to spread the batter along the side of the pot. When the side of the pot is covered with batter, use a spatula to cut a complete cake into several even pieces. .

For such a cake, the small half close to the fish soup will be particularly delicious and soft because it has absorbed the soup, while the bottom of the remaining cake is browned and the top is very soft.

One pot of cakes is not enough to eat. When the pot of cakes is cooked, the chef scoops out the cakes and continues to surround the pan with cakes.

He didn't master the thickness of the first pot well, but he mastered the thickness of the second pot very well.

"This dish in the middle can use mixed fish or rooster, but mixed fish is the most delicious."

Wen Bao was already hungry, so he broke off a piece of pancake, took a bite, and the aroma of burnt, fish, and fresh wheat came over his face.

"Okay, let's make the last dish, pickled fish."

Black fish has few bones, so it is the best fish to make pickled fish. In fact, the most important thing in this dish is the tenderness and refreshing taste of the fish.

The sauerkraut should not actually be made from womb cabbage, but there are only sauerkraut made from womb cabbage here, so we can only make do with it.

To make sauerkraut fish, the fish fillets should be sliced ​​into even blades, that is, the fish skin should not be cut off from the first blade, and then the second slice should be sliced.

The fish skin between the two pieces is connected, so that one piece of fish fillet will be bigger and more enjoyable to eat.

There are also tricks in seasoning the fish fillets, how to make the base soup bright and white, and the flexible collocation of side dishes, Wen Bao said in great detail.

There is no chaotian pepper, and not every restaurant has wild pepper and pepper, but Wu's restaurant does not lack these two seasonings.

After the four dishes were finished, the chef prepared two refreshing green side dishes and made a pot of wine fermented egg drop soup and sent it to Wen Bao himself.

The few dishes I learned today, not to mention the brine shrimp, the other few dishes make the chef feel like a treasure.

(End of this chapter)