Food: I, who inherited a small shop, is popular all over the country!

> Generally, when making sauerkraut, you need to dry mustard greens for two days.

Because mustard greens are rich in too much water, if pickled directly, it will cause sauerkraut to be too soft, unsuccessful pickling, or not stored for a long time.

And Su Baihang, who has a warm refrigerator, does not have to worry about this problem.

When marinated in a thermostatic refrigerator.

Due to the unique black technology, there is no need to worry about too many flora and pickling failure.

Opposite.

Mustard greens that are not dried will make the final pickled sauerkraut, both in juice and taste.

This benefit will make other dishes with sauerkraut, sauerkraut fish, sauerkraut egg fried rice, sauerkraut stewed bones, etc., the taste is more outstanding.

The taste is top-notch, plus the number of people who are currently open every day in the small shop.

Su Baihang believed.

After these ten pounds of sauerkraut are pickled, they will be consumed in less than two days.

After all, the customers in his store have developed a habit.

As long as there is something new.

Then no matter the price is good or bad, the old customers must order a new taste.

This is called the good luck to the small shop effect~

Su Baihang put mustard greens into water to clean, and only three of them occupied the entire pool.

The clear water imprints a touch of emerald color.

The turquoise waves, the leaves slowly unfold, and the brakes are soothing.

Su Baihang washed patiently.

The huge green leaf pole is so smooth that it can make a popping sound.

The little pool was crowded.

There were also the remaining seven mustard greens, which were placed on the desk and could not enter the pool.

Sue looked at the pool and suddenly felt anxious.

I want to do many, many tasks and make the kitchen area bigger.

Although the current area of the kitchen, including the entire good luck to come shop, is already fixed.

But Su Baihang believes that the system has black technology in its hands that can expand the kitchen area or expand the volume of the sink.

It's just that he didn't have a chance to meet it.

Whiskers.

The ten mustard greens have been washed and placed in rows in large basins.

When Su Baihang finished washing, he took another pot of clean water and put it on the stove.

The pot is an extra-large iron pot, rented from the system.

The capacity is not small.

Two mustard greens can be dropped at once.

If in reality, the first step in making sauerkraut is to dry the mustard greens until they are dehydrated and dry.

Then in the second step, you need to cook the camelina slightly.

This makes it easier to ferment successfully, transforming fresh mustard greens into ripeness.

Meantime.

Su Baihang also leased five earthen altars from the system.

"Hey, this refrigerator is really stretched, can't it get bigger and smaller anytime, anywhere?"

"I can't even fit the big jar of ten mustard greens, which really underestimates the sanctity of the system in my heart!"

Su Baihang glanced at the thermostatic refrigerator in the corner of the kitchen, pouted, shook his head and said.

【 System: ........... Deep well ice! Your refrigerator can hold a big tank! The

mustard greens do not need to be blanched for long, and they can be fished out in a few seconds.

Su Baihang quickly put one hot dish after another in the earthen altar.

The original emerald green mustard greens have become a little darker after being cooked.

The mustard greens that were packed into the earthen altar were just half covered in the altar.

Wait until the earthen jar is full.

Su Baihang poured the salt water that had been prepared long ago into it and sealed it with water along the edge of the altar.

Leave the rest to time.

The thermostatic refrigerator is too small.

In the acceleration layer, at most one earthen altar can be placed in.

So Su Baihang loaded it five times and put it in a constant temperature refrigerator to spend time.

It doesn't take too long to pickle sauerkraut.

It can be eaten in the shortest three days, which is the same as the shortest pickling time of diced sour radish.

The emerald green on the surface of the three-day sauerkraut fades, showing an attractive golden yellow.

At this time, the sauerkraut has a little sour taste, and it is relatively fresh, and it can be eaten raw directly.

The sauerkraut that has been pickled for seven days has faded its golden yellow color and has become a bit tender green and yellow.

At this time, the sourness is very moderate, and it is already a sauerkraut that can make sauerkraut fish.

If kept in an earthen altar, do not take it out and eat.

The more sauerkraut pickles, the more sour they get, and eventually the color turns brown, which can be stored for up to a year.

Of course.

In a constant temperature refrigerator, the marinating time can exceed a year, or even a hundred years, but his popularity is not enough.

【 Ding, start speeding up time............】【

Ding, it's done!

Su Baihang opened the refrigerator and took out the earthen altar.

The edge water on the altar lid has not been reduced by the passage of time.

Su Baihang carefully took out the cover of the earthen altar.

Moment.

A sour smell rushed straight to the Heavenly Spirit Cover!!

This sour smell is different from the fresh sour sour of sour radish.

It has a salty sourness, which is relatively heavier.

If you smell it, you can smell the sour water in it, and the salty and sour taste of sauerkraut that is exclusive to the fermentation of the old altar.

This sour taste can be known as soon as you smell it, and it is the sourness of the soul given by time.

The emerald green mustard greens inside also changed to a dying burnt yellow, and the color of the vegetable leaves was darker and much thinner.

The vegetable leaves on the outside tightly wrap the cabbage heart inside.

Only the top head of sauerkraut is exposed.

Su Baihangguang just smelled it, and he already felt his mouth.

The taste buds on the tip of the tongue awakened madly, and they already had a taste memory code for the deliciousness of sauerkraut.

Unconsciously came to mind, the sour and crunchy taste of sauerkraut.

I want to eat! ( gluttonous ''') )

Su Baihang took out a whole sauerkraut.

Half of the sauerkraut, cut into slices, and the other half of the sauerkraut into granules.

The flakes are the main material of sauerkraut fish.

The granulated form is used for stir-fried sauerkraut bibimbap.

Click——!

After pickling, there is more sauerkraut juice .

Cut with the chop of the kitchen knife.

Some sour water kept coming out of the inside, and the sour smell permeated the entire kitchen.

Like a water bag that bursts, the cutting board is full of sour juice of sauerkraut.

Su Baihang looked at the cut sauerkraut and couldn't help but take a bite.

Followed by.

The next second, he frowned, and his facial features condensed into a ball.

"Shhhh

This sour taste is slowly brewed by time, with the taste of time, timeless.

Straight to the soul, acid to the bone!

Su Baihangguang tasted such a small sauerkraut, and his mouth was full of that charming sour taste.

This sauerkraut is worthy of the system, cow! It's sour and crispy, so sour that I don't dare to chew it! "

Later, with the fish fillet, join forces to make delicious sauerkraut fish, it is not a problem to dry three bowls, I am afraid that tonight's rice is not enough!"

Su Baihang smiled and cut the rest of the trimmings such as minced garlic, dried chili pepper, and diced sour radish.

Then.

Bought tonight's gourmet protagonist, grass carp, in the mall.

【 Ding, buy grass carp × 4 pounds / piece, deduct 160 yuan RMB! 】 From

the moment Su Baihang just started.

A grass carp fell into the pool, splashing continuously.

Swinging the tail of a fish alive.

The length of the fish exceeds the length of the pool.

The scales on the body shimmered under the light.

"This grass carp is so fat.

Su Baihang flipped over the belly of the fish and saw a thick layer of the belly of the fish.

Take a look at it this way.

I know which part to eat when I eat sauerkraut fish later, this

grass carp weighs four pounds.

Ordinary grass carp weighs from one pound to six pounds.

A little heavier, eight pounds and ten pounds.

Su Baihang's is only a medium-fat fish.

Take out the internal organs, there is also a 3 pounds.

Plus sauerkraut.

Enough for two people.

Su Baihang grabbed the gills of the fish and raised the knife in his hand.

A knife stunned the grass carp.

Tens of thousands of fish killing techniques were trained in the training space.

Skillfully gouge the belly of the fish.

Take out the internal organs, the gills, scrape off the scales and wait

for a moment before a clean fish comes out.

Sauerkraut fish differs from other whole fish in the

method of dividing the fish after processing.

Squirrel cinnamon, braised fish, steamed fish are all marinated with a few knives.

And the sauerkraut fish is directly sliced

, Su Baihang grabbed the tail of the fish, directly took the knife and slid it up, and two pieces of whole fish meat came out.

Subsequently.

Click——!

The head, tail, and bones are subdivided in turn.

Among them, the thorns inside the fish are taken out completely and thinly sliced without destroying the fish.

Pickle the green onion and ginger water separately and thicken.

Brush brush brush ——!

Heat the oil!

The oil billowed in the pan and smoked blue.

The secret of sauerkraut fish is to cook sauerkraut and fish separately.

Sting——!!

A whole plate of sauerkraut is put into it.

With the pre-prepared dried chili, quickly stir-fry a few times

, the burnt yellow sauerkraut is stained with oil, and the surface is shining brightly,

returning some greenery.

And the sour taste of sauerkraut is like being wrapped in oil, gradually reducing the release of sourness and no longer so strong.

Stir-fried with dried chili peppers, it seems to have a touch of freshness.

Su Baihang stir-fried a few times and scooped it up.

Reheat the oil into the pan.

Fish bones, slid down the edge of the pot at great speed.

Countless small bubbles rise from the hot oil, surrounding the fish bones, and soon the fish meat attached to the fish bones is fried golden on both sides, and the shell is upturned.

Frying the fish bones first is an important and indispensable step in cooking sauerkraut fish.

Fry the fish bones to make the soup of the sauerkraut fish thicker and whiter.

The secret to the delicious and beautiful sauerkraut fish is here.

Fry for a while.

Su Baihang poured boiling water.

Visible to the naked eye, the boiling water is instantly stained with the whiteness of the fish bones and becomes milky white.

Gurgling bubbling.

It's like diluting the essence of the fish bones.

There are also pieces of gold oil from fried fish bones floating and scattering.

Accompanied by the warmth of the soup.

Even before you have even put in the fillet, you can already smell the strong smell of fish.

"Hey, this color, the next spoonful of Sanhua evaporated milk will do!"

" The little taste will come up with a scratch ~ Gaga!"

Su Baihang said with a smile and added sauerkraut.

Some people are used to cooking sauerkraut with fish fillets mixed first.

Some people cook the fish fillets after sauerkraut first.

Either way.

Su Baihang scooped up the fish bones and sauerkraut and put them at the bottom of the bowl.

Delicious sauerkraut fish, in fact, everyone can make it.

Add a variety of cooking kits.

No more, additives Sanhua evaporated milk, Hextech and so on.

Speaking of which, humans also have to thank additives.

It allows busy people to eat hot takeaway.

It can also make all kitchen whites become master chefs, saving time refining cooking skills.

It's just that eating too much technology and losing hair gets cancer.

"Hey, if you don't drive the crane west immediately, how can you blame the additive?"

"It's that my life is not good, I am poor."

Su Baihang shook his head, remembering that when he used to eat instant noodle quick-frozen products every day, he sighed.

The fish soup was gurgling and boiling.

The fillets are marinated.

Su Baihang picked up the thin fillets and put them into the pot one by one.

Cover, whiskers and pour into a bowl.

Reheat the oil and sprinkle in the peppercorns and dried chilies.

Splash and pour on top of the fillet.

Finally, sprinkle with chopped green onion.

Such a classic version of sauerkraut fish is done!

Sichuan peppercorns and dried chilies, as well as a top layer of gold oil, gently float on top of the milky white fish broth.

Visible to the naked eye, sauerkraut slices are mixed with ups and downs.

Seems.

Like an isolated island of sauerkraut fish.

Layers of fillets are covered between layers.

That's the island body.

Shiny spring onions, hot dried peppers, shelled peppercorns, and sauerkraut leaves scattered around the fillet mountains.

It is the island's four seasons, spring, summer, autumn and winter, flowers and trees.

The milky white fish soup rises with light smoke.

It was a stream pool with surging blue waves surrounding the island.

Oh~

There are also boats made of sauerkraut heads.

As the sun sets, the golden light slowly floats on the lake.

Such a pair.

The paradise of sauerkraut fish island, wonderful!





The hemp aroma of peppercorns and the sour aroma of sauerkraut are full of rich flavors, which come to the face and float lightly to the entire small shop.

Even if Su Baihang didn't deliberately smell the fragrance, the rich sour fish fragrance had already sneaked into his nasal cavity and remained for a long time.

"Really fragrant, the aroma is not comparable to ordinary three-star dishes!"

" It is definitely a taste that can be deeply imprinted in people's minds when they take a sip!"

Su Baihang raised his eyebrows, he could already imagine that when a new sauerkraut fish appeared tomorrow, those diners would be crazy in admiration.

Su Baihang carried the sauerkraut fish and walked into the hall.

Go back and cook the stir-fried sauerkraut, vinegared cabbage and teppanyaki tofu.

One large dish, three small cooked dishes.

A total of four dishes, plus rice, should be enough for three people.

"It's time to eat, are you clean?"

Su Baihang turned his head to look at the backyard of the back door.

In front of him, Su Yueyue's face was panting, and she was laboriously brushing the wall.

It seems, very diligent and hardworking.

Su Baihang looked around a little, according to his memory just now.

The place that Aunt Wang cleaned was five times more than Su Yueyue.

It can be said that almost one person has it all.

"It'll be all right, brother!"

"Brother, what are you doing tonight? I seem to smell sauerkraut!

Su Yueyue raised her head, her eyes were shining, her face was red, and she asked

while panting, "I made sauerkraut fish tonight."

"Wow, it's actually a fish!"

"Yes, there are other side dishes of teppanyaki tofu."

"Wow, if there is fish to eat, then meow can not improve the food next!"

Hmm....... Improve meals? Almost.

Su Baihang nodded with a smile.

Lucky Cat is fed steamed prawns by diners every day.

Isn't food bad? Even the words to improve food came out.

But lucky cats eat fish, it seems to be too!

"In other words, what about the lucky cat?"

Su Baihang discovered.

In the past, when he was cooking, Lucky Cat would run to the kitchen and pull on his trouser leg.

Tonight, I didn't see the lucky cat.

Even the bedroom on the second floor in the hall of the small shop was not seen.

So, where exactly did Lucky Cat go?