After putting the fish back, she saw Dundun playing a game with Shu Yun, so she walked over, rubbed the little guy's head and asked:

"Did you have fun at the reservoir?"

Dundun rubbed Shen Jiayue's hand with her head, looking very happy.

"Since you are happy, how about we go to Grandpa Sun's house together and invite him and Grandma Sun to come for dinner?"

"Meow~~~~"

When Dundun heard this, he immediately jumped into Shen Jiayue's arms and expressed that he was going to visit.

When I arrived at the door, I met Tongtong who had just finished school. The team that invited Lao Suntou to dinner had one more member.

When passing by the entrance of the supermarket, Shen Jiayue said to Uncle Yu:

"Uncle, Uncle Sun caught a big herring today. Let's go to the store for dinner later and try it together."

"Now everyone in the street knows that he fishes. That guy couldn't get enough of posting in the group, so he posted a group message. Just after I greeted him, he asked me how I knew he caught a big herring weighing more than 30 kilograms.

, that guy, if he keeps promoting it, even the Trisolarans will know about it."

Shen Jiayue knows this kind of scene very well:

"All fishermen are like this, and it was the same way when I caught a fish last time."

When she took Tongtong and Dundun to Lao Suntou's house, Lin Xu slaughtered the catfish and started making the famous Northeastern dish catfish stewed with eggplant.

Wash the slaughtered catfish first, then pour hot water on the fish to remove the outer mucous membrane. This is the main source of the strong smell of catfish. Only when it is completely cleaned will the cooked catfish not be so strong.

Fishy smell.

Blanch the fish, clean the mucous membrane, and rinse again.

Then prepare a few long and thin purple eggplants, without removing the stems, wash them and put them in a basket for later use.

Place a frying pan on the stove, add the oil used for frying fish, heat the oil to 60% heat, put the catfish in and fry it.

Frying the fish before stewing it can not only effectively remove the fishy smell, but also increase the aroma, giving the fish a strong fatty aroma.

This dish used to be a home-cooked dish in Northeast China, but not many people cook it now because catfish has a fishy smell if it is not properly processed.

In fact, it is very simple to remove the fishy smell. First, scald the skin and then fry it. This can basically remove the fishy smell from the catfish. However, it is inconvenient to cook the fish at home, so fewer and fewer people cook this dish.

You don’t need to fry the catfish too much. You can basically fry the skin until it is dry and you can take it out to control the oil. This step is mainly to remove the fishy smell. If you fry it too much, the umami flavor in the fish will be gone.

After the catfish is fried, put the eggplant in the pan and fry it.

In this dish, the eggplant cannot be cut or even stemmed. The reason is that there is a step of frying. Regardless of cutting or removing the stem, the oil will seep into the inside of the eggplant, making the eggplant taste greasy.

Delicious Northeastern cuisine is all about being fragrant but not greasy. Once it tastes greasy, no matter how good the dish is, it will be in vain.

After the eggplant is fried, Lin Xu takes it out, puts it in a wok, adds some soybean oil and lard, heat it up, add onions, ginger and garlic, stir-fry until fragrant, add a tablespoon of Northeastern soybean paste, stir-fry over low heat and cook for a while.

, stir-fry the sauce until fragrant.

Then add water, add catfish and eggplant and simmer together until the catfish and eggplant become soft and fragrant, add some sugar, reduce the juice, add some chili segments or something, and it's ready to serve.

The preparation of this Northeastern dish is relatively simple, there are not so many complicated processes, and the steps are the same as the general sauce braised dishes, except that the ingredients need to be oiled in advance.

After Lin Xu finished cooking the braised catfish and eggplant, and then cooked the fried fish slices and three cups of fish, he finally redeemed the perfect recipe for West Lake Vinegar Fish in the system mall and made the grass carp given by Wu Shouye into West Lake

Vinegar fish.

At this time, Lao Shen and Han Shuzhen also drove there.

The couple did not come here to eat fish, but mainly wanted to try the biscuits made by their daughter.

The daughter who used to have no fingers in the sun can even make biscuits. As a parent, it is natural to praise her in person and ask sideways if her son-in-law helped make it.

After all, this girl has killed good people and taken credit not once or twice, she has a long criminal record.

Unexpectedly, before he tasted the biscuits, he was attracted by the table full of fish, especially the West Lake vinegar fish that had just been brought out, which reminded Lao Shen again of his experience of being deceived by the West Lake.

Professor Cui, Lao Suntou and others also sighed after eating:

“It’s so delicious, this is the taste of West Lake vinegar fish!”

“I feel like the West Lake vinegar fish I ate while traveling in Hangzhou was all fake.”

"If you take away the feeling, you are a fake."

"I really didn't expect this to be made of grass carp. If it wasn't a whole piece, I would have believed it if you said it was crab meat."

“It’s so delicious. The more you taste it, the better it tastes. It tastes amazing!”

I didn’t expect that the dish that everyone complained about was unpalatable could actually taste so good.

Of course, in addition to West Lake vinegar fish, dishes such as catfish braised with eggplant and three-cup fish are also very delicious and very enjoyable to eat.

Shen Guofu put the eggplant in his mouth and said:

"Every time I come to the restaurant to eat, I want to hold on to the wall and go out. The fish is so delicious. There is a table of fish, and the taste and texture of each dish are different. It's incredible."

Lin Xu took a mouthful of rice:

"Today I also learned Longjing Shrimp from Chef Wu, which is also a very subversive dish. If I get some big river shrimp tomorrow, I will make some and we can try it together."

Big river shrimps are hard to buy, especially in the north, so you have to catch up before you can buy some.

As soon as Shen Guofu heard this, he said:

"This dish is also the key point. Not only is it expensive, but the most important thing is that it has no taste. I feel like I just cooked some shrimps with the leftover tea roots. It's useless, and it's so expensive."

When Lao Shen mentioned his travel experience, he immediately began to complain about it. Others also felt sorry for him. Obviously, getting ripped off and cheated during the trip is a bad thing that almost every tourist will encounter.

After eating and drinking, Han Shuzhen packed some biscuits made by her daughter and planned to give them to her best friends and friends to try.

It’s finally our turn to show off our girl, and we must show it off in every possible way.

In the next two days, Shen Jiayue made biscuits of other flavors and went with Lin Xu to deliver them to relatives. By the way, she made a meal of catfish and braised eggplant for Mrs. Shen, which made the old lady very happy.

Two days later, Zeng Xiaoqi and Qi Siming returned to the capital from Zhangjiajie. It is said that before they went to Zhangjiajie, she and Qi Siming also visited Huangshan and served as special forces for a time.

When Zeng Xiaoqi got off the plane and came to a restaurant for dinner, Shu Yun looked at her tanned skin, and suddenly felt that staying in the capital was a wise choice.

You don’t have to rush for time, you don’t have to look like a fugitive African chief, and you can get a high salary.

Little Qiqi doesn’t know how much whitening cream she will have to apply to make up for this trip... It’s so pitiful.

However, Zeng Xiaoqi killed Shu Baobao on the spot with just one sentence:

"I have a boyfriend, do you have one?"

Shu Yun: "..."

This guy has been traveling a lot, but he talks like Gong Biao?

While silent, Shen Jiayue came out of the small kitchen with a plate of moss and shrimp cakes, and said to Zeng Xiaoqi with a smile:

"Sister Xiaoqi, try my craftsmanship, it's freshly baked today."

Zeng Xiaoqi was stunned. She hadn't seen her for a holiday. How could the proprietress's cooking skills improve as quickly as if she took the Long March 2?

In the past, we used to joke with netizens that she was a kitchen novice, but now it seems that the novice is actually me?

Shu Yun asked:

"The kitchen equipment is not affected, right?"

Last night, the construction team dug a door out of the wall on the side of the small kitchen and moved some kitchen equipment, so today Shen Jiayue cooked some food in the kitchen and checked whether the equipment was affected.

Lin Xu, on the other hand, was testing the refrigeration and ventilation effects of the equipment in the newly opened warehouse and cold storage. If nothing happened, he started buying ducks in large quantities and making hundreds of delicious tea-oil ducks.

Shen Jiayue took a bite of the moss shrimp cake and said:

"It's not affected. I'm using it normally. I've been making moss vegetables these days. Tomorrow I'm going to learn to make tea-flavored chicken and feel the taste of cooking with famous tea..."

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