gourmet restaurant

Chapter 155 New Year's Eve Dinner

Jiang Yang had already thought about how to handle the fish, so he made a sweet and sour carp, using a method that was more in line with the taste of Sichuan Province.

The freshly caught fish are full of vitality, and they are restless in the bucket, splashing water from time to time.

We don't need this fish for lunch, and let it live for an extra afternoon.

For the other fish caught, Uncle Jiangyang took a bamboo basket that used to hold piglets in the countryside, put it in the water, fixed it with a rope, and put the fish in it.

After a simple lunch, Aunt Jiangyang is going to make a delicacy-bean curd!
The beans are soaked by Aunt Jiangyang early in the morning. The dried beans swell after being soaked in water. At this time, add water and grind them into a pulp.

In the early years, bean curd was made without machines, but by stone mills.Today, the stone mill is still in an open space in Uncle Jiangyang's house, covered with moss.

The stone mill in their house is relatively large, requiring a large wooden support, which can only be pushed by one person with all his strength.Adding beans requires another person, and one person cannot complete the work.

Some people say that stone-ground bean curd tastes better than machine-ground ones, but Jiang Yang doesn't know, he has already forgotten the taste of stone-ground bean curd.

Because since the advent of machines, time-consuming and labor-intensive tools such as stone mills have long since faded out of people's sight.

The soaked beans are machine-ground and look as white as milk.

At this time, the soy milk still has a lot of bean dregs in it, which needs to be carefully filtered, otherwise it will greatly affect the taste of the bean curd.

The filter uses a net sewn with coarse cloth, put the soy milk in it, pinch the mouth of the bag, squeeze it with your hands, and add water continuously at the same time.

Among them, the ratio of water to soy milk is particularly important. If there is too much water, it will not be easy to form, and if there is too little water, it will be too old.Among them, Aunt Jiangyang has a wealth of experience.

At this time, Jiang Yang was processing the carp, scraping off the scales, disembowelling the belly, taking out the internal organs, and cleaning the abdominal cavity of the fish.Remove the gills of the fish and wash them carefully again.

In addition to fish and bean curd, there are also fresh ribs and fresh pork that Uncle Jiang Yang bought back.Jiang Yang even saw a piece of beef, which his uncle saw when he was going to the market, and bought it on a whim.

In addition to meat dishes, there are also vegetarian dishes. The vegetarian dishes are Chinese cabbage and radishes grown in this family. Uncle Jiang Yang also bought some other vegetables back.

Uncle Jiang Yang posted the Spring Festival couplets outside, while Grandpa Jiang Yang watched from below.

Posting Spring Festival couplets is not so particular now, some are posted a few days earlier, and some are posted a few days later.

Grandma Jiang Yang helped in the kitchen, and Jiang Xiaoyu was dragged by her aunt to wash dishes and vegetables in the kitchen.

Time passed slowly, and Aunt Jiangyang's soy milk was filtered, and the rest was a test of skill.

Grandma Jiangyang had already lit the fire, and Aunt Jiangyang poured a bucket of soybean milk into the pot.The production of bean curd is not only cumbersome, but also requires patience and care.

Soy milk should be boiled to the point where it seems to be boiling but not boiling, and it cannot be rolled like boiling water.At this time, you need to use a special thing-alkaline water!
Jiangyang's hometown uses alkaline water to order bean curd, which is said to be water, but it is actually a stone-like thing.When using it, knock it down a little and dissolve it in water.

This water is lye water, mix soy milk and lye water, scoop a little bit with a spoon, and rotate along the surface of soy milk in one direction until the lye water in the spoon is fully mixed with the soy milk in the pot.Repeat this until the soy milk has flocs, it's ready.

At this time, the fire should not be too big, just keep the temperature!Wait for all the flocs to settle and condense to form a solid.

At this time, the last step is needed, which is to press the bean curd!The freshly congealed bean curd has a soft texture, and it will rot if touched lightly. This kind of bean curd cannot be picked up.So need to press!

There are also skills in pressing, and strength is the key.If it is too light, it will have no effect, if it is too heavy, the curd will rot.

At the same time, in the appropriate strength range, there are also layers. Some people will make the bean curd too old, while others will be too tender.

The really well-made bean curd is trembling when sandwiched, like water and not rotten, it melts in the mouth, the taste is delicate, and there is no graininess.

Aunt Jiangyang knows how to do it well, and her bean curd is the best around.

After pressing the bean curd, there is no need to turn on the fire again, just the remaining temperature in the stove is enough to keep the temperature.

Aside, Jiang Yang's preparations are almost done.The oil temperature has also reached the right level, and the carp has been changed into a flower knife and coated with starch.

There are two key points in sweet and sour carp. One is deep-frying the carp, which belongs to the control of the heat;

The fried carp needs to be in one shape, and the fried carp should be bow-shaped.

This does not make the carp taste better, it just makes the carp look more lively.Imagine a straight carp and a curved carp, which one looks more lively?
After frying, Jiang Yang put the fish on a plate.

The next step is to make the sauce. The quality of the sauce directly affects the taste of this sweet and sour carp.If fried carp affects the taste, then the sauce affects the taste.

The two complement each other and are indispensable.A perfect sweet and sour carp, not only crispy on the outside but tender on the inside, but also sweet and sour.

After making the Gorgon sauce, Jiang Yang poured it on top of the carp, sprinkled some shredded green onion, and a sweet and sour carp that could be sold was finished!
After cooking sweet and sour carp, Jiang Yang also cooks fish-flavored pork ribs, twice-cooked pork, fried vegetables and other dishes.

The beef has been stewed in the pot before, and the side dish is radish, which is the braised beef dish!

After a busy afternoon, the sumptuous New Year's Eve dinner is finally ready.

The aunt put a plate in front of everyone, which is used to hold the chili water!Because the bean curd needs to be dipped in chili water!
The production of chili dipping water is also very special, because Jiangyang and their hometown want to put a special plant leaf.Its leaves are long and thin, with purple veins on them, and the edges of the leaves are smooth without jagged structures.The leaves of this plant have a very special taste, and they are cut into pieces and placed in dipping water, which has a special taste.

After that, wood ginger oil is also an essential condiment in dipping water. This is the oil squeezed from wood ginger seeds, which has a special taste.You only need to put a little bit in the dipping water, not too much.

The dishes on the table are rich, including bean curd, sweet and sour carp, fish-flavored pork ribs, double-cooked pork, braised beef, vinegared cabbage, sausage, bacon, etc.

A table was full, and after the family sat down, Grandpa Jiang Yang said, "Eat quickly!"

Everyone started their hands together, reaching out to their favorite dishes.

A New Year's Eve dinner contains people's summary of the year and good wishes for the future.

……

After eating, everyone sat around in front of the TV, waiting for the Spring Festival Gala!

There are dried longan, melon seeds, peanuts and other dry goods on the tea table!It is to avoid being too boring while watching the Spring Festival Gala and vigil.

Jiang Yang didn't care about the content of the Spring Festival Gala. Instead, sending blessings and making phone calls on his mobile phone became his main thing.

Called Meng Wanqiu, Uncle Zhu, Elder Xu, Elder Liao, Elder Liu, President Lin, Elder Jiang, Zhou Wei, and his godfather.

After wasting time boringly, the Spring Festival Gala finally ended in the early morning, and Jiang Yang really didn't want to stay up late, so he went to bed.

(End of this chapter)