Chapter 461: Relying on the River and Taking Advantage of the River - Loach Boat
After the food was ready, Qian Duoduo personally brought it to the table. Lord Wen looked at it and saw that the fish was fried really well, with both sides golden. The strange thing was that the belly was intact and had not been cut open. Could it be said that he even had the intestines?
Didn't take it off, burned it after removing the scales?
Lord Wen is not like the two generals. He comes from a family of scholars and entered the officialdom through the imperial examination. He has much experience in socializing and socializing, but his skill in frying crucian carp and the fragrant aroma are not enough to move his heart. However,
It was quite rare for a cook in a military camp to be able to cook such good food, so he nodded approvingly.
Qian Duoduo handed over the knife, gestured, and said to him: "Master Wen, please use the knife to cut open its belly."
Why is there something else inside? He took the knife suspiciously and followed his instructions and lightly slashed the belly of the fish. A line was drawn in the belly, and the chicken head rice poured into it flowed out one by one, smooth and white.
Like a pile of pearls, a refreshing fragrance drifted into his nose.
So that's it! Seeing this, he was overjoyed. Qian Duoduo bowed to him and said, "I cooked this dish on the spur of the moment because of my humble duty. I hope you can name it."
He picked up a piece of chicken head rice and put it into his mouth. He closed his eyes and tasted it for a while. The taste was indeed extraordinary. The fragrance of the chicken head rice mixed with the faint fragrance of crucian carp. After chewing it carefully, it made people feel a sense of smell.
With distant thoughts, he opened his eyes again and looked at the shape of the dish. The fish maw was open and shaped like a shell, and the chicken head and rice flowed out from the middle, like a pearl. So he replied: "Let's name it Big Clam Pearl. This dish will definitely be passed down to the world."
, he will be famous all over the world in the future."
The two generals wisely stood up and congratulated: "The one who can become famous all over the world is that Captain Qian burns well, and it is Master Wen who gets the name better. In the future, the names of the two of them will be passed down through the ages."
Scholars are so famous. Hearing what the two generals said, Master Wen was so happy that he almost floated with joy. He invited Qian Shaoshao to sit down and have a meal together, and asked: "How did Captain Qian get the entrails from the fish's belly?"
The intestines were replaced with glutinous rice? I saw it and found that it was not made by cutting open the stomach and sewing it up with stitches."
He introduced the making process, saying that he used chopsticks to insert from the mouth of the fish and stir out the intestines. After hearing the instructions, Mr. Wen exclaimed: "The care in cooking can be compared to the literati's articles, and they are full of ingenuity."
Qian Duoduo thanked me hurriedly and said: "How can it be compared with the Seven Skills Ling Cong Xin of the adults? I have an embarrassing situation in my humble position, and I would like to tell you to the three adults."
Master Wen was in a good mood, so he answered him: "If you have something to say, just tell me."
He said: "It's for the food in the camp. I have been trying my best to support the camp for a month, but there is no boat to catch fish. I hope the three of you can agree to allocate a boat. There are many fish in the Yangtze River, so we will be able to fish for food."
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Adjusting ships and troops is a taboo in the military camp. When the two generals heard him mention this, their expressions changed even though they knew that he only wanted to do his job well.
Lord Bai laughed and said: "What's so difficult about this? The military camp can operate the boat independently without any order from the court. Dressing up as a fisherman and fishing is also the daily duty of the scout, and it does not require military orders."
The problem was solved at once, and it seemed that Lord Wen was not a person who was ignorant of affairs. The two generals cast a strange look at him. It seemed that from now on, there would be no need to worry about lack of food in the barracks.
The leader of the sentry was none other than his old friend Lin Duwei. After dinner, Qian Duoduo hurriedly ran over to tell him the news. Since there was no war, he only practiced in the small area of Caishiji all day long.
Jiang Xian is ill. In the past, he used to protect his bodyguards when traveling around. After hearing the news, he patted him on the shoulder and said, "Let's go, I'll take you to see the Yangtze River that you miss so much, and go haul some big fish."
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After saying that, he took dozens of his men and boarded a small boat. This boat was called a loach boat. It was a small vehicle and boat driven by twelve waterwheels. It had two sails on it and had strong maneuverability and speed.
It is also much faster than a rocker. Because it is used for sentinel detection, its appearance is no different from ordinary fishing boats.
Twelve soldiers stepped on the waterwheel, and the boat quickly sailed upstream, quickly passing many merchant ships, attracting the attention of the crowd. When they arrived at the center of the river, they stationed the boat, and a dozen other people moved the net into the river together. It didn't take long after it was cast.
, all shouted loudly: "A big fish has entered the net, use all your strength."
I saw the fish boat being pulled by the big fish straight down the river, and the two sides began to wrestle. The soldiers are of good quality, know how to cooperate, and have the same strength. They are much stronger than the fishmen on ordinary fishing boats. Captain Lin shouted while pulling
The trumpet commanded everyone to work together. After the two sides faced off for half an hour, the big fish was pulled up. It was a black sturgeon. This fish was long in shape, with tapered ends, a narrow back, and a straight abdomen. The head was in the shape of a long triangle.
The tip of the snout is long. The nostrils are large, and the two nostrils are located in front of the eyes. The spout hole is slit-shaped. The eyes are small, oval, located in the back half of the head. The eyes are widely spaced. The mouth is lower, transversely cleft, protruding, and can be retracted. The lips are not
Well-developed, with small papillae. There are two pairs of barbels in the center of the snout, arranged in an arc, with large gill slits and well-developed false gills. The gill rakers are sparse and short and thick rod-shaped. There is one dorsal fin, posteriorly positioned, with a concave trailing edge, starting in front of the anal fin.
.The anal fin is opposite to the dorsal fin, located below the middle part of the dorsal fin. The pelvic fin is small, rectangular, located behind and below the center of the body, close to the anal fin. The pectoral fin is well-developed, oval, and low-lying. The caudal fin is crooked, with particularly developed upper lobes, and a longitudinal row on the upper edge of the caudal fin.
Scales. I estimated that for two people so long, they must weigh four to five hundred kilograms.
After winning the first battle, the soldiers in Shishiji had a good meal in the evening. Not to mention that Mr. Wen was still in the camp, so letting him have a good meal would definitely benefit the whole camp. Captain Caidu brought fish and went ashore to announce the good news:
"Thanks to Mr. Wen's clever tactics, I followed the strategy and really caught a big fish."
After it was carried to the kitchen, many officers and soldiers came to watch and said: "This is the first time in my life that I have seen such a big sturgeon. I can make a full fish feast."
Qian Duoduo ordered him to cut the meat into large pieces with a knife, pick out two pieces of gill meat, and use them to fry fish steaks to entertain Mr. Wen.
"Manjianghong, Pan-fried Sturgeon Steak"
When I entered the river by boat, the waves were turbulent, and the net weighed thousands of kilograms. The boat's roar shook the heavens and the earth, and I caught a fish. Its body was as long as a shark, with a sharp snout, and its body was black and heavy with scales like thorns. I shouted loudly that I had it for lunch.
Qi Huanyan.
Blanched in boiling water, scraped off the mucus. Chopped with a sharp ax and chopped into steaks. The beef was fried in oil, making a sizzling sound. The fish steaks were fried until they were burnt on both sides, and they were coated with tomato pulp that looked like blood. The bones were crisp, and the teeth were opening and closing, and the tip of the tongue was trembling.
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The fish is large, has a long growth period, and the meat is fresh but not tender. Among the whole fish, only these two pieces are still meat, which is always tender. It is pretreated first and soaked in citric acid for an hour. After taking it out, add five spices and Huadiao.
Marinate for half an hour, and use butter when frying. It has a high melting point and is less likely to emit smoke. The fried fish steaks will not be burnt. The smell of butter is more fragrant than that of pork, which can make the fish steaks have a better flavor.
Fry the fish slowly over low heat, allowing the heat to slowly spread to the inside of the fish, and at the same time allowing the butter to penetrate into the fiber of the fish, causing wonderful changes in the texture of the meat. After the fish fillet is cooked and put into a basin, it is then coated with Western-style
The tomato sauce that comes here is sour and sweet, not as harsh as rice vinegar.