After the genius was abolished, he became my Taoist companion

179. One Fish and Four Eats

There was a soft light in the mule cart, Tan Duzhi stood by the pool washing rice, Ye Huangui sat at the small round table and listened to Lou Xiaolou's complaints while choosing vegetables.Today's vegetarian dishes include chicken feathers and Chinese cabbage. After a while, Ye Huangui will prepare vinegared Chinese cabbage and stir-fried chicken feathers.As for meat dishes, it depends on what kind of fish Wen Ruyu brings back.

Lou Xiaolou was so wronged that he helped Ye Hugui pinch off the roots under the chicken feathers: "Grandpa controls me too strictly, and I'm not a three-year-old child. My fellow monks have a golden core cultivation, and grandpa will Let them go out to practice, I have transformed into a baby now, the only time I go far is to go to the Cyanwood Sect."

Ye Huangui could understand Lou Xiaolou's frustration, but he still wanted to remind him: "If you leave without saying goodbye, Grandpa Lou will be worried."

Lou Xiaolou still has this bit of etiquette, he said in a low voice: "I left a talisman for grandpa, and grandpa will receive the talisman after I leave for two hours. Now I just hope he doesn't chase after me..."

After a pause, he begged Ye Huangui: "Little Yezi, in case grandpa chases you, you have to speak for me." If Lou Yue really came after him, Lou Xiaolou's legs would definitely be beaten by him broken.

Ye Huangui smiled wryly and said, "I'm afraid Grandpa Lou will regard me as one of yours. If he really comes after me, he won't believe anything I say." The animal bags were all drilled, if Lou Yue found out, he would have to discount Lou Xiaolou's two arms as well.

While talking, there was a sound of calling for money from outside the mule cart, Tan Duzhi said, "Wen Ruyu caught a fish."

Wen Ruyu had indeed caught the fish, and saw that he was carrying a half-man-long silver carp in each of his left and right hands, and was walking excitedly towards the mule cart. Before he reached the mule cart, he heard his shout: "Little Yezi! Little Yezi!" Make fish head soup!"

In autumn, someone gave Ye Huangui a big silver carp. He used the head of the silver carp to stew fish head tofu soup.This time the lake was full of fish, he let go of other species, but only caught two silver carp.

Looking at the huge head of the silver carp, Wen Ruyu was already rubbing his hands beside him: "I remember, the silver carp with the big shell is called bighead carp, and it is the most suitable for cooking soup! Let's make soup!"

Each of the two silver carp weighed more than ten kilograms. They were just lifted out of the water, and they were still jumping tenaciously. Each scale showed the word 'fresh' to everyone.

Lou Xiaolou gestured at the head of the silver carp, and he was very surprised: "It's so big! The head of the fish is bigger than my head!"

The Tiangong building is built on the top of the mountains. There are only a few cold pools in the building, and the longest fish in it are only as big as chopsticks.It was the first time for Lou Xiaolou to see such a big fish. He squatted beside the fish and drooled: "Little Ye Zi, is this fish... delicious?"

Ye Huangui smiled: "Old Tan! Kill the fish, we will eat one fish and four today, so that Xiaolou will be full!"

Ye Huangui arranged it like this: "Two fish heads, one for fish head tofu soup, and one for fish head with chopped peppers. For the fish body... one piece is braised in soy sauce, and the other piece is sliced ​​into fish fillets to make sauerkraut fish! Tan, do you know how to fillet fish? Just slice the meat off the sides along the backbone of the fish, and then remove the ribs..."

Tan Duzhi and Wen Ruyu looked at Ye Huangui together, and Ye Huangui scratched his cheek: "What's wrong?"

Tan Duzhi said: "Can sauerkraut be cooked with fish?"

After Tan Duzhi asked this, Ye Huangui realized that he had never cooked pickled fish and boiled fish for these two people!Immediately, he nodded firmly: "Yes! Not only can they be cooked together, but the taste will be particularly good! Pickled fish is a famous dish, fresh and tender!"

With Ye Huangui's affirmation, Wen Ruyu urged Tan Duzhi: "Quick, go kill the fish!"

Tan Duzhi glanced at Wen Ruyu calmly, and Wen Ruyu clicked his tongue: "Look what I'm doing? I catch fish and you kill the fish, Little Leaf, and cook the fish. Isn't that what our family does?"

Tan Duzhi was obviously appeased by the word "our family". He dragged two fish and carried tools to the lake on one side.Zhao Cai Jin Bao followed behind him like two little tails.

After a while, there were two huge fish heads in the bamboo basket, two bowls full of fish fillets as thin as cicada's wings in the two large bowls on the stove, large pieces of fish bones soaked in the pool, and the There are thick pieces of fish meat piled up in Shau Kei.These two silver carp had roe in their stomachs, and the roe was pulled out to fill a large plate.

Ye Huangui thought about it: "Chopped pepper fish head and sauerkraut fish are quick to cook, so do these two first?"

Now he only has three pots with a small stove on hand, and he has to cook four fish dishes and cook rice.So we can only try our best to coordinate according to the time of each dish.

First steam the fish head with chopped pepper, cook the fish head tofu soup on the stove, cook the pickled fish first in the small pot and then the braised fish, don’t fry the cabbage with vinegar, at most stir-fry chicken feathers...

After the abacus was done, Ye Huangui started working. He first put the fish fillets in a large wooden basin and added some salt and cooking wine. There were quite a lot of fish fillets. He knocked three egg whites into it and added some starch. .

Tan Duzhi has been able to do a lot of things for Ye Huangui now. Seeing Ye Huangui add seasoning to the fish fillets, he realized that these fish fillets need to be marinated.He took the tub: "Leave it to me."

Ye Huangui once taught him how to stir marinated meat, as long as it is whipped vigorously in one direction, the meat will be covered with pulp.Presumably the same is true for fish fillets.

With Tan Duzhi whipping the fish fillets, Ye Huangui could be busy with other things.He found a huge plate, how huge it was, it could be filled to the brim in the big steamer where he steamed the steamed buns.

The cauldron had already been filled with water, and while the water was boiling, Ye Huangui massaged the fish head inside and out with onion ginger juice and salt.The fish head had been broken in half. Tan Duzhi worked carefully, and he had cleaned the teeth and gills inside the fish head.

After rinsing the fish head with clean water, the water in the pot is boiled.Ye Huangui spread the fish head flat on the plate with the eyes facing upwards.

At this time, it's time to take out the chopped pepper sauce he made. This year's peppers grew very well, but at that time he was busy with the affairs of the Qingmu sect, and many peppers turned red.Thinking that Tan Duzhi and Wen Ruyu love spicy food, he picked the peppers and made them into chopped pepper sauce.

The bright red peppers are chopped into fine pieces, added with minced garlic and ginger, and after months of fermentation, the white pepper seeds are dyed red.As soon as the jar was opened, a hot and sour taste wafted out.

Tan Duzhi glanced at it: "Is this the chopped pepper sauce I made earlier? I think it will be delicious mixed with rice."

Ye Huangui smiled: "It should be able to bibimbap, do you want to try it later?"

Tan Duzhi nodded: "You can try."

After covering the surface of the fish head with a thick layer of chopped pepper, Tan Duzhi put the big plate in the steamer and covered it.

The fish head is relatively large, and the steaming time will be longer than that of ordinary fish heads. Ye Huangui reckons that the steaming time for a cup of tea is enough.

At this time, the fish head tofu soup can be cooked first!

Ye Huangui took out his family's casserole. Ever since he knew that the casserole was an ancient divine artifact, Ye Huangui used it without any burden.He no longer has to worry about slipping his hands and dropping the casserole, or worrying that the pot is too small to cook.

As long as some spiritual energy is injected into the green wood tripod, the green wood tripod can grow a circle.With this function, Ye Huanhui is still afraid that the fish head is too big to be stewed in a pot?

Taking advantage of the fact that there is no cooking in the small pot, Ye Huangui first fried the big fish head in the pot.The fishy smell of the fried fish head was replaced by the aroma, and when the fish head was fried to a golden color on both sides, Ye Huangui transferred the fish head to the green wooden cauldron.

The fire in the stove had been turned on to the maximum, and the green wood tripod was quickly heated up on the stove, and the soup in the fish head squeaked out.At this time, Ye Huangui poured more than half of the pot of boiling water into the pot. As soon as the water was poured into the pot, a white mist rose up with a slight fishy smell.

The water in the pot boiled quickly, Ye Huangui added shredded ginger into the pot and covered the pot.

Seeing Ye Huangui's orderly dish after dish, Lou Xiaolou couldn't help admiring: "Little Ye Zi is so amazing!"

Ye Huangui, who was cutting sauerkraut, was happy: "What's so great about this? If you say it's amazing, you are the best." Lou Xiaolou was called a professional when he built a house, and a hundred Ye Huangui were no match for a building. Small building.

After the sauerkraut is cut, the fish fillets are almost marinated, and you can start making sauerkraut fish at this time.

Ye Huangui added some oil to the small pot where the fish head had just been fried. After the oil was hot, he poured the fish bones sliced ​​out of the pool into the pot.After frying for a while, the meat above the fish bones turns solid white.

Ye Huangui fished out the fish bones and put them on a plate aside. After sautéing the shallots, ginger and garlic, he would stir fry the sauerkraut and pickled ginger.

As he poured the sauerkraut and pickled ginger and pickled peppers on the chopping board into the pot, the hot and sour smell spread over the camp.The monks stretched their necks: "Master Ye has some delicious food! I don't know if we can have more today!"

Once the sauerkraut is stir-fried, the hot and sour taste becomes stronger.After stir-frying for a while, Ye Huangui added more than half of the pot of boiling water into the sauerkraut pot.Brown sauerkraut leaves and a large number of oily flowers floated on the water surface, Ye Huangui poured one side of the fish bones into the pot, turned on high heat, closed the lid and started to cook.

At this time, the chopped pepper fish head that had been placed in the steamer before was ready, Ye Huangui hurriedly greeted Tan Duzhi: "Old Tan, the chopped pepper fish head is ready!"

Tan Duzhi hurriedly removed the steamer from the pot, Lou Xiaolou and the others were already waiting beside the small round table.After the lid of the steamer was lifted, a burst of hot and sour smell of fish came to the nostrils. Under the red chopped peppers, the skin and flesh on the fish head were completely cooked and stained red!The silver carp is very fresh, and the meat under the head of the fish is steamed and the skin is bursting!

Ye Huangui put a pinch of green peppercorns and a handful of scallions on the fish head, and he also scooped up half a spoonful of oil with a big soup spoon for Tan Duzhi to heat up.I saw him splashing the smoking oil on the peppercorns and green onions, and after a prick, the fish head with chopped peppers was ready to eat!

Lou Xiaolou impatiently raised his chopsticks: "Ah! It looks delicious!"

Just as he was about to pick up the fish with his chopsticks, the voices of Chang Qing and Wu Weizi came from outside the mule cart: "Master Lou, your grandfather has something to tell you."

Lou Xiaolou was struck by lightning: "Grandpa won't be chasing you!"

Grandpa is too ruthless, he has been away for a day, could it be that his old man really came after him?

Tan Duzhi gave him a reassurance: "I didn't see the old landlord." However, he saw people who were more troublesome than Lou Yue, Tianyi, Wuweizi, and Changqing, these three seemed to be pinched for rubbing food.

180. One Fish and Four Eats

Lou Yue didn't chase after him, he just sent a message talisman over.Old Sect Master Lou scolded Lou Xiaolou angrily: "Lou Xiaolou! Your wings are hardened! You actually left without saying goodbye!"

Lou Xiaolou drooped his head: "Grandpa, I was wrong. You see, I have come out, so you let me follow Xiao Yezi and the others to the Hongmeng Ruins. I promise, I will take a look, and I will hide when I am in danger. Never put yourself at risk."

The sky is high and the emperor is far away, and Lou Yue has nothing to do with his grandson. He can only sigh: "You are really causing trouble to others by leaving. Brother Wuwei, Brother Changqing, please come to me as a worthless grandson." I'm waiting too long."

Chang Qing poked away the eyeballs of the chopped pepper fish head with a chopstick, and now he spit out the transparent shell of the language: "Don't worry, Brother Lou, your grandson is our grandson."

Wu Weizi poked a piece of meat on the belly of the fish, and he was in a good mood: "The child will grow up, brother Lou, you should let it go. Xiaolou is very measured."

Wen Ruyu glared at the two people: "Why are you so embarrassed? You don't see people when you catch fish, but you show up when you eat fish. Are you shameless?"

Layman Tianyi was even more calm, he was busy picking up the lean meat near the fish eye, and he pretended not to hear what Wen Ruyu said.

Lou Xiaolou quickly reassured: "Grandpa, don't worry, I'm with Xiao Ye Zi and the others. If you don't worry about me, you should also worry about Xiao Ye Zi!"

Ye Huangui was busy taking out the sauerkraut and fish bones from the soup pot and putting them evenly in two large pots. The color of the sauerkraut soup after stewing was a bit cloudy, so Ye Huangui took the opportunity to put a lot of pepper in it.

Hearing Lou Xiaolou pull himself out, Ye Huangui could only promise: "Don't worry, Grandpa Lou, we will take good care of ourselves and not go to dangerous places."

Lou Yue's voice became gentle immediately: "Hey, good. The risk in the Hongmeng Ruins is high, you have to protect yourself and try not to act alone."

Lou Xiaolou said sourly: "Little Ye Zi is the grandson of grandpa..."

Ye Huangui responded again and again: "Grandpa I know, Old Tan...Tan Duzhi and Wen Ruyu will protect Xiaolou and me, so don't worry!"

Lou Yue was very kind: "Hey, good good good good good good good good good good! Zhenren Tan, Xiao Lou is entrusted to you."

Tan Duzhi said in a deep voice: "Don't worry, Mr. Lou, I will definitely take Xiaolou back unscathed."

The talisman was quickly destroyed, and Lou Xiaolou looked down and screamed: "My fish head!!" He was carried by his grandfather and talked for a while, and the fish heads on the big plate were all in pieces!

Wen Ruyu stared at this group of legendary bosses with blazing eyes. He tried to kill this group of old men eating and drinking with his eyes: "Do you want face? Do you want face?"

Wen Ruyu felt that her skin was relatively thick in the cultivation world, but she didn't expect this group of old guys to be even thicker than him!

Chang Qing wiped her mouth with satisfaction: "Fresh and smooth, spicy and delicious, this fish head is well done! Delicious! There is also the chili sauce on it, hot and sour appetizer, spicy but not dry, with a long aftertaste~"

Wu Weizi nodded: "It's the first time I've tasted such a delicious fish after so many years of bigu. Master Ye is a good cook."

Layman Tianyi: ...he didn't say anything, he just wanted to concentrate on eating.

Ye Huan was happy: "It's very convenient to make fish head with chopped peppers. If you like to eat it, eat more. By the way, the pickled fish head will be ready soon."

Ye Huangui turned the flame to medium, and with a wave of his hand, the fish fillets in the basin flew into the sauerkraut soup piece by piece.The color of the fish fillet changes when it is put into the pot. The milky white fish fillets are slightly curled in the soup, and they are cooked in a short while.

Tan Duzhi divided the fish fillets and soup in the pot into two parts and poured them into the basin with sauerkraut and fish bones. The milky white fish fillets in the big basin were complete, and at a glance, the basin was full of fish fillets.

Ye Huangui sprinkled chili noodles and white sesame seeds in two pots, added coriander and green onion, and poured a spoonful of boiling sesame oil, and the pickled fish was ready to serve.

However, a problem arose at this time, Ye Huangui's small round table in the mule cart could only seat four people at most.When Lou Xiaolou was being trained, Tianyi and the others had already sat around the small table.The large plate with chopped pepper fish head on the table took up more than half of the country, and there was really no place to put the sauerkraut fish bowl.

Ye Huangui's paws were a little numb, and he whispered to Tan Duzhi: "I didn't bring out the big round table at home."

It's useless even if you take it out, the mule cart doesn't have such a big space.

At this moment Wen Ruyu couldn't stand it anymore: "Go to my cave."

After a while, everyone sat down around the big round table in the courtyard of Wen Ruyu's cave mansion. Wen Ruyu once again spurned Tianyi and the others: "You guys just say it, you are here to eat."

Tianyi said calmly: "So what?"

Wen Ruyu paused, she had never seen such a brazen person like Tianyi, it was only natural that he would eat for free.

Tan Duzhi put the pickled fish on the table: "The pickled fish made by Xiaoye, please taste it."

The two large pots containing pickled fish are two feet in diameter. The hot oil stimulates the aroma of peppers, and layers of fish fillets are soaked in a layer of red oil soup.The fish fillets are sprinkled with white sesame seeds and chili powder, and the smell alone is enough to make your mouth water.

Everyone couldn't wait to pick up a piece of fish fillet and stuff it into the mouth. The fish fillet was sliced ​​very thin by Tan Duzhi, and the cooked fish fillet melted in the mouth after a little blanching.The soft and tender fish slipped from the mouth and rushed to the stomach, but the hot and sour taste rushed straight from the mouth.

Layman Tianyi ate three pieces of fish in a row before he stopped. He praised: "I have never eaten this dish elsewhere. I never knew that fish can be so smooth and delicious."

Not only is the fish fillet delicious, but the sauerkraut and fish bones hidden under the fish fillet are not bad either.The sauerkraut absorbs the umami of the fish soup, and it tastes hot and sour and crisp.Especially the vegetable leaves are more enjoyable than meat.The meat on the fish bones fell off after a light sip, because it was stewed with sauerkraut, the meat on the fish bones was more flavorful than the fish fillets.

If you have to say that there is something wrong with this dish, it is probably the thorns in the silver carp meat, which will affect the taste a bit when you eat it.But those present are all powerful, so they won't be stuck by a small fishbone.

It would be great to have a bowl of rice at this time, with fish slices and sauerkraut, and some soup and rice, at least three bowls can be eaten.

However, Ye Huangui's rice is still cooking, and today's dishes are served first.

The next dish was fish head tofu soup. When everyone started to eat pickled fish, Ye Huangui opened the green wooden tripod to have a look.The fish soup had turned milky white after being stewed. Ye Huangui chopped two pieces of homemade tofu into it, and then added some fine salt and pepper.

After another stick of incense was simmered, Tan Duzhi brought it to the dining table together with the green wood tripod.When it was served, the fish soup was still boiling, and bursts of umami wafted out of the pot.

Wen Ruyu's eyes lit up immediately: "Fish head tofu soup! This soup is my favorite!"

As he spoke, he took a small bowl and sprinkled coriander powder in the bowl, poured the hot soup and tofu into the bowl, took a sip while it was hot, and every pore was relieved.

Wen Ruyu shook her head and said, "The soul of this dish is coriander. You must add coriander and green onion to taste it!" Hearing what he said, Chang Qing and the others immediately tried it according to his method. After tasting it, they praised it again and again : "Delicious!"

After the tofu is stewed, the holes inside are filled with fish soup. When you bite lightly, the hot fish soup will burst out.Take a bite, it is hot, fresh, soft, tender and fragrant, without any beany smell.

The fish head tofu soup looks light, but the taste is not dull at all. Its deliciousness is not inferior to the fish head with chopped pepper and fish with pickled cabbage.It seems that tofu and fish head should be born together, and the soup from these two stews is fresh to the bone.

After the fish head was stewed, the gelatin in the brain melted into the soup, and a piece of meat from the fish head was caught and sucked, and the delicious taste immediately swept through the internal organs.The fish soup is not light, it is very thick, and after drinking it, the lips will have a feeling of being stuck by the soup.

Pick a piece of fish, pick out the bones inside, eat the meat first and then drink the soup, and feel comfortable physically and mentally.The previous fish head with chopped pepper and fish with pickled cabbage satisfies people with heavy tastes, but this fish head tofu soup satisfies people with light tastes.

Ye Huangui held a bowl to drink soup and eat meat. He felt that the fish in the Moling Mountains tasted better than the fish in Cangcheng.It may be because there are few people here, no one is disturbing, and the fish are in a good mood.

Rice has been boiled in the pot, and braised fish is stewed.However, after eating pickled fish for a while and drinking fish head tofu soup, everyone felt a little full.

After they were full, everyone's focus shifted from the dishes to other things. Chang Qing cheerfully asked Ye Huangui how he made these fish dishes.Ye Huangui didn't hide his secrets, he would answer whatever Chang Qing asked.

Daoist Chang Qing is a well-known gourmet in the cultivation world. It can be said that there is no famous restaurant in the cultivation world that he has not been to.He held Ye Huangui's hand seriously: "Little Yezi, do you consider opening a restaurant in the future?"

Ye Huangui said with a smile, "I don't think about it."

Chang Qing was immediately disappointed, but when he heard Ye Huangui say, "If you like my cooking, you can go to the Qingmu sect as a guest", his eyes lit up instantly.

Wen Ruyu and Lou Xiaolou were waiting for the last dish of braised fish. In the eager anticipation of the two, the braised fish was finally ready.

The tone says it is braised fish, it is better to say it is stewed fish.Ye Huangui added bean paste to the fish nuggets, making the fish nuggets salty and slightly spicy.When the fish grows big, the fishbone in the meat is relatively easy to pick.

One bite, the fish is soft and tender, as satisfying as eating meat!The monks who had already eaten almost could still eat a few more pieces of fish!

At this time, the rice in the pot was ready, and the monks who had already supported themselves stood up to fill some rice.Pour a little sauerkraut fish soup into the rice, and put the rice into your mouth with big mouthfuls, and a meal is perfect.

After drinking and eating, the monks should also withdraw.Wen Ruyu looked at Tianyi who wiped his mouth and left, he was indignant: "What about the integrity and fairness that was agreed upon?"

Fortunately, he is still the leader of the Ten Thousand Immortals League, so he came to eat free food empty-handed. How many times has he eaten?Next time I come to Wen Ruyu, I will definitely ask him for money!