Records of the Cattle and Horses of Chang'an

Chapter 292 Sour Radish

There was just a fish bubble, and no fish roe. Jiang Shangxian was too lazy to make fish bubble with fish roe. Otherwise, the super spicy and fragrant fish bubble with fish roe would also be her favorite!

Jiangxi people are really good at cooking spicy dishes, they are so delicious!

"This, this fish is so big..." Mian Sui felt numb. She couldn't recognize what kind of fish it was. Such a big fish usually couldn't be recognized when it was served on the table. She might have eaten it before, but she couldn't recognize it like this.

Jiang Shang Xian Le kept making jokes that no one else understood: "It's really a big fish."

Zhou Ying knew at a glance that this was someone brought by her master's teacher, and immediately took credit for it, saying, "My dear lady, this is Huai Wangyu. I heard that our master was coming today, so I brought it here specially!"

Master?

Mian Sui felt that she might be having trouble adapting. Generally speaking, when crossing industries, don’t everyone have their own opinions?

Could it be that the same thing is popular in Chang'an?

Wow! She wanted to tell her husband that she had just accepted a disciple and now had a grandson! This progress was unbelievably fast!

Xiao Jiang is like a fish in water, doing what she is good at in her field of expertise. In the entire Jiang family, if she dares to say that she is second to none in killing fish, even Old Madam Xia dare not say that she is first.

Xiao Jiang, who felt uncomfortable without eating fish, happily chopped off the big fish head with two knives. The fish head was so big that half of it was enough for a meal. The fish head was divided into two halves, one for her and one for Zhou Ying.

Marinate the fish head with a little rice wine, shredded ginger, green onion, a little salt, and a small spoonful of white vinegar. This step is to remove the fishy smell. In fact, it is better to add white wine, but there was no modern distilled white wine in the Tang Dynasty. The white wine at that time referred to whitish rice wine or clear wine.

Because "bai" means clear in ancient Chinese.

White vinegar first appeared in the Shaokang era of the Xia Dynasty. It was created by Du Kang, the ancestor of winemaking, and began to enter thousands of households during the Spring and Autumn Period and the Warring States Period.

(Some scholars believe that distilled liquor existed during the Tang Dynasty or even earlier, but the evidence is insufficient. A Xixia mural in the Yulin Caves in Gansu Province depicts something that looks like an ancient distiller. British scholar Joseph Needham believed this was China's earliest distiller, and therefore inferred that baijiu (white liquor) had been around in China since the Northern Song Dynasty and Xixia. This conclusion has been criticized by the academic community.)

Such a big fish must be eaten in many ways. The fish head can be paired with soaked dried mushrooms to make a pot of delicious milky white fish head mushroom soup.

In fact, Xiao Jiang personally thinks that the best way to eat fish head is Quzhou fish head vermicelli, which is better than chopped pepper fish head. It’s just that Quzhou is a place where the food is a bit too spicy.

She was used to eating food that others probably couldn't. In the Jiang family, her mother, her grandmother, and even her younger brothers and sisters would always save the best food for her.

Relationships between people are mutual. If they treat her well, she would never do anything to eat alone.

Good things can only bring real joy when shared with family.

While the fish head was marinating, Jiang Shangxian began to slice the fish meat smoothly: "The fish meat must be sliced ​​very thinly. See? It has to be translucent when you pick it up."

Longnose catfish is a carnivorous fish that mainly feeds on aquatic insects and their larvae. Large longnose catfish will also eat small fish and shrimps.

The biggest feature of carnivorous fish is that they taste much better than herbivorous fish. Their meat is tender and smooth without bones, rich in protein and fat, with thick swim bladder and top-quality fish belly.

I personally prefer to eat the fish from the river, Jiang Shangxian, with a stronger flavor, while the fish from the sea is cooked with scallion oil. If this fish fillet is made into spicy fish, it will definitely be delicious.

Unfortunately, it used too many chili peppers and was too spicy, so I had to settle for the pickled fish with only one chili pepper as garnish.

"Let's go outside and get some pickled cabbage and pickled radish."

Pickling various pickles and kimchi is a long-term task for the Jiang family. In addition to the local pickles of the Tang Dynasty, Jiang Shangxian also pickled many modern ones.

This pickled radish was just pickled recently and is just right to eat.

"Master, what do you make with pickled radish?" Zhou Ying asked carefully. He had to explain it to his brothers and sisters when he returned, so he had to be careful.

If you're not careful you'll get beaten.

Jiang Shangxian fished out a bowl and resealed the jar: "I'll cook it with the pickled cabbage and fish later."

Putting pickled radish slices in pickled fish is really delicious and especially appetizing. The pickled radish diced and stir-fried with chicken gizzards, chili peppers and celery shreds is also a delicious dish.

The sour and spicy taste can finish two bowls of rice, making it a real rice killer.

As for the fish tail, it was cut into pieces and made into two portions, one for Zhou Ying and the other marinated and braised like the fish head.

Originally, she wanted to do a charcoal barbecue, but after taking a look at the weather outside, she decided to give up and not bother her apprentice. She would wait for Wang Wan to come over before doing the barbecue next time.

The eldest disciple is fat, so sweating a little is just right for him to lose weight.

After Jiang Shangxian finished cooking the three dishes, Zhou Ying rubbed her hands and started working. Usually, Jiang Shangxian would just watch from the side. Even if there was something wrong, she would wait until her apprentice finished cooking and tasted the food herself before asking about the problem.

But now it’s different, her husband also has to eat.

At this time, Yingzi and Xia Zhenying, who had successfully completed their homework, also came over to help, but were both sent away. Jiang Shangxian's reason was very convincing: "Learning never ends. After you finish learning today, you can preview tomorrow's lesson in advance!"

The two people who were drooling over the fragrance swallowed their saliva and looked back every few steps. Jiang Wangri, who was left alone and scratching his head anxiously, was happy to see them go back. Facing his husband alone, the feeling of oppression was too strong and he couldn't bear it.

Zhang Yingxue was surprised: "Why are you back again?"

The Jiang family's food smelled really delicious. She had smelled it so much that her stomach growled several times. Fortunately, the students had to recite the Thousand Character Classic aloud, otherwise her image would have been ruined on the first day of teaching.

"Sir, we can't eat yet. My cousin told us to come back and study tomorrow's lessons in advance."

"Hmm...very good."

Actually, Zhang Yingxue hadn't originally planned to stay for dinner, but as a teacher, if her students enthusiastically invited her, it would seem a bit unkind of her to refuse. Occasionally, eating at a student's home was also a good thing...

Mr. Zhang didn't know at this time that for a long time afterwards, until Jiang Shangxian married into the Cui family, a large part of her motivation to attend classes came from lunch.

Old Fan almost cried after eating the three fish dishes at noon. This was the employee meal he wanted!

Zhang Yingxue, who had a fixed amount of food for every meal, ate two bowls of rice and drank three large bowls of fish soup. She ate so much that she could hardly walk.

The Jiang family was really too enthusiastic. They kept picking up food for her. What's more, they were very particular and used serving chopsticks to pick up food, so she had no reason to refuse.