Chapter 14 Fish in sour soup

Author: Tang Yasong

Chapter 14 Fish in sour soup

After finishing the work of making rice vinegar, Chu Yunmeng vowed that she would never make rice vinegar by herself again in this life.

Really, too tired.

With this time, she would rather study recipes or work in the kitchen.

Although it is not popular, the process of making wine and vinegar is already available in this era. Why do you still foolishly do it yourself?

Good steel should be used on the blade, otherwise you are a big fool!

Chu Yunmeng secretly scolded herself for being stupid, and had already decided in her heart that next time she would simply find a distillery or brewing workshop to cooperate.

Chu Yunmeng's piece of good steel was finally reused in the development of new dishes.

Before visiting Yingdu in the spring, Chu Yunmeng introduced another dish of fish in sour soup.

The inspiration for this dish came entirely from the process of making rice vinegar.

In the past few days, because I have been soaked in fermenting wine and vinegar jars all day long, I can't help but smell a little sour.

After a busy day of official duties, Song Yun entered the lobby of Yunmengju, his nose twitching a few times.

"Oh! Why is it so sour?" He couldn't help but sigh, and asked Chu Yunmeng who was entering and exiting the lobby: "Shopkeeper, have your watermelon jars been overturned?"

"That being said, it does seem to have a smell, but it doesn't seem to be watermelon..." Uncle Zhang, who had never moved from the position of Yunmeng's eldest brother, answered.

"Kanpa?" Chu Yunmeng looked at Song Yun with a puzzled look.

At the same time, my brain was working rapidly, searching for memories in the dream. Suddenly I remembered that the so-called kimchi is pickled cabbage.

The first record of amaranth was in "Li of Zhou", and "Guanzi·Qingchongjia" also has the source of "please cut the amaranth fuel and boil the water to make salt".

"Zhou Li" also mentioned "Qijing", which is "leek, jingo, mao, sunflower, celery, bamboo shoots".

Thinking of this, Chu Yunmeng's eyes lit up!

The Chinese food culture is indeed extensive and profound. I originally thought that there were only the "five vegetables" that were commonly eaten in this era, but I didn't expect to find more vegetables, more techniques, and more ways to eat them in ancient books.

She immediately grabbed this glimmer of light and asked, "Are you talking about sauerkraut? Do you usually eat a lot of it?"

"The taste is really sour. I used to eat it often, but I haven't eaten it since Yunmengju opened."

Aunt Qian, who is now frequenting Yunmengju, responded: "Before, there was no way, there was no fresh vegetables in winter. Now Yunmengju has these fresh vegetables and greens, who would eat the sour and astringent amaranth."

"Then why don't you see it for sale in Nanshi?" Chu Yunmeng asked.

"Hey, this thing is available in every household, who would put it out for sale in the merchants?" Aunt Qian chuckled.

"I've thought of a way to eat it. I guarantee you will like the taste." Chu Yunmeng smiled with a pear dimple on his face, as if it were filled with sweet wine.

"However, Yunmengju opened not long ago, and its foundation is shallow. I don't have any vegetables on hand. I wonder if you can sell the ones you have at home to Yunmengju?"

"What are you talking about selling? I can just give it to you..." Aunt Qian immediately responded.

Uncle Wei, Uncle Zhang and others also responded one after another.

Soon, enthusiastic neighbors were bringing their own kimchi to their doorsteps.

Because there were too many jars, Chu Yunmeng couldn't find anyone to pay. In desperation, he could only decide to give everyone more discounts on this new dish.

Chu Yunmeng carefully inspected the pickled cabbage jar and found that there were different types of pickled vegetables, all of which were recorded in "The Rites of Zhou".

Looking at it this way, there are a lot of vegetables in this era, but winter really limits Chu Yunmeng's imagination of the dining table.

And those fresh green vegetables, just like this in the pickled cabbage jars, restored people's joys, sorrows, joys, and warm daily life in this simple era.

In an instant, a warm current washed over Chu Yunmeng's chest, and there was moisture in his eyes.

In this unfamiliar world where she knew nothing and was completely blank, she suddenly was no longer confused, but instead became more determined than ever before.

She believes that no matter what kind of past she has in this world or what kind of obstacles she encounters, she will always be happy and at peace in the end.

Chu Yunmeng finally chose pickled sunflower as the sauerkraut ingredient for pickled fish.

Because the leaves are fat, the sour juice soaked in is enough to make the sour soup delicious. The fat leaves also make the taste of sauerkraut closer to the memory in her dream.

And Kwai Cai, the "Master of Hundreds of Vegetables", is more easily accepted by everyone, both in terms of taste and popularity.

No wonder I can easily buy dried sunflower vegetables when I go to Nanshi, but I can't see other dried vegetables - although these dried sunflower vegetables are also very expensive!

Spring is approaching and the river surface is gradually thawing. Although there are more types of fish than in the previous two months, the prices are still very expensive.

Chu Yunmeng chose a bucket of lively grass carp to take back, taking into account both price and taste.

According to the memory in her dream, the more sour and spicy the fish, the better the taste of cheap fish like grass carp.

After ordering Wu Gu and A Yue to disembowel the grass carp, remove the scales and clean it, Chu Yunmeng cut the fish into pieces and asked them to process it in their own way.

And she simply washed the pickled cabbage, first burned the cauldron until red, then stir-fried the pickled cabbage with high-heat oil to maximize the sourness in the cabbage.

While putting the fish fillets into the pot and stir-frying them with the pickled cabbage, Chu Yunmeng also added a few spoonfuls of cornel powder into the pickled cabbage, which not only further stimulates the taste of the pickled cabbage and the freshness of the fish, but also helps to remove the fish.

Fishy smell.

This cornel powder is really more valuable than gold.

While feeling pain in his body, Chu Yunmeng was also immersed in the joy of getting a new delicacy.

Stir-fry a few times, add water to boil the sour soup. Cook for more than a quarter of an hour, and before cooking, add mint and chopped green onion into the soup, and the spicy and sour fish is ready.

Because of the help from neighbors, Chu Yunmeng gave everyone a 30% discount on this dish.

As soon as this dish was put on the market in Yunmengju, it immediately received feedback comparable to that of a soup stock Ruyi dish.

“I really didn’t expect that this sour and sour sunflower sprouts could be used to make such a delicious soup, which makes the fish even fresher!”

When it comes to sauerkraut, Aunt Qian is as active as ever.

"If you don't understand anything about these vegetables in the future, or if you can't find a dish you're looking for, just come to my aunt. There's no aunt who doesn't understand this!"

While they were still eating, Aunt Qian greeted Chu Yunmeng who had just passed by the lobby, and she was completely overwhelmed by her enthusiasm.

On the day this dish was first launched, Song Yun brought a middle-aged man to Yunmengju for dinner.

The man was in his thirties. He had a fair complexion because he had taken good care of himself. His movements were elegant and he smelled of books. He was from a good family at first glance.

Song Yun also respected that man very much and kept serving him dishes and introducing them appropriately.

The two of us ordered four treasures stewed chicken, braised pork belly, bean trotters, fish in sour soup, and leek egg pancakes, a total of five dishes, and the portions of each dish were not light.

When Chu Yunmeng saw this posture, he knew that Song Yun had finally brought him a golden thigh!

She needs to be hugged!

Overhauled version.

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Chapter completed!