"The flesh of this fish is as soft as tofu. If you hold it in your hand, it will be crushed with just a little force. If it dies, put it on the ground. After a while, it will become completely limp. You can even pick it up.
Can’t get up.”
"This kind of fish is generally difficult to buy because it is difficult to preserve and transport. It is often caught from the sea and is already dead as soon as it lands on the shore. When fishermen catch this kind of fish, they usually put it directly when picking.
Throw it into the sea. It is a category that has been assigned no value. In the market, it is basically difficult to see and buy.”
"Even those who buy this kind of fish occasionally are from farmers in port cities or feed processing factories. After contacting fishing boats, they buy it back together with other trash fish for feed processing."
"What a pity." Lin Bei couldn't help but said.
"Yes." Li Niang nodded.
"These cotton fish were brought back from Lusi Fishing Port in Nantong by a friend who I heard yesterday came back from Nantong, north of Shanghai. In addition to cotton fish, there are also some other seafood."
"Originally, I planned to use the cotton fish to make tofu soup and deep-fry it to make fried fish. But then I thought about it and decided to try it this morning. Mix the cotton fish meat and the red-head shrimp meat into the flour.
Inside, make fish noodles."
"For red-headed shrimps, the usual way to eat them is to make drunken shrimps and eat them raw. They are very delicious. I squeezed out the shrimp meat from the red-headed shrimps and made them into a paste. Then I added some other auxiliary ingredients to make this."
"It's delicious, first-rate!" Lin Bei gave it a thumbs up.
Li Niang's cooking skills are beyond praise. And more importantly, she is not limited to her original skills, but is still exploring and improving!
Just the seemingly simple bowl of noodle fish in front of you is simply jaw-dropping if you look at the complex techniques involved.
"It's too luxurious." Tasting the delicious food, Lin Bei sighed deeply.
Soon, a large bowl of noodle fish was eaten up. Lin Bei leaned on the chair and let out a long sigh of relief.
"Would you like another bowl?" Li Niang asked Lin Bei.
"No, leave some for them." Lin Bei smacked his lips. Although he still had some unfinished thoughts, he still rejected Li Niang's kindness.
"You eat so fast." Xiaoli, who was sitting next to Lin Bei, stuck out her tongue.
The small bowl in front of her had not yet been eaten, but Lin Bei's large bowl had been wiped out in the blink of an eye, and he even drank the soup cleanly.
"It's so delicious." Lin Bei replied.
Seeing Lin Bei praising his mother's cooking skills, Xiaoli was also very happy.
But in her expression, she still said a little arrogantly, "Humph, actually you haven't tasted my mother's best skill yet."
"Oh?" Lin Bei's eyes lit up.
"There are three dishes that my mother is most famous for. One dish is Immortal Guidance, one dish is Jade Tofu, and one dish is Silent Duck and Bird." Xiaoli said proudly.
But as soon as Xiao Li finished speaking, Li Niang reached out and hit Xiao Li on the head, "Talk too much!"
"Gah!" Xiaoli hugged her head and cried out in pain.
Seeing Xiaoli being beaten, Lin Bei couldn't help laughing.
But after laughing, Lin Bei looked at Li Niang expectantly.
Facing Lin Bei's expectant gaze, Li Niang had no choice but to explain to Lin Bei.
"The fairy guides you, but it's actually just bean sprouts stuffed with bird's nests."
"I've heard of this!" Lin Bei said, "But what I heard is that the bean sprouts are stuffed with shredded pork."
He has really heard of this. There is no way, this dish is too famous.
However, the version he heard is that the bean sprouts are stuffed with shredded pork. Legend has it that this dish is extremely labor-intensive and requires the use of embroidery needles and micro-carving techniques. The bean sprouts are hollowed out and then stuffed with shredded pork bit by bit.
"Yeah." Li Niang nodded.
"In fact, stuffing shredded pork inside bean sprouts is also a way of doing it. But in that case, the name of this dish is Jinyinrun. Use an embroidery needle to hollow out twenty bean sprout stuffings, then stuff them with shredded ham. Then boil it with pumpkin and chicken mince.
Pour the thick soup on it and the dish is ready."
"But if you stuff it with shredded ham, it will have a meaty taste and it won't be called immortal. So you have to use blood bird's nest. After stuffing it, add the auxiliary ingredients and steam it in five minutes."
After saying this, Li Niang paused for a moment, "I have made this dish before. But now... it is too unreasonable to use blood bird's nest to cook. Most of the auxiliary ingredients are bad things. This
The dishes were thought up by those high-ranking chefs in the past, in order to satisfy the extravagant desires of their masters. If you want to eat gold and silver, I will find a chance to make it next time, but the immortal will show you the way."
"No, no need." Lin Bei shook his head, "I'm just curious. Using bean sprouts to stuff silk threads is a bit too extravagant. I used to be very happy with a bowl of instant noodles, but now I eat and drink every day.
Now that I’m satisfied, let’s forget about this kind of labor-intensive dish.”
Li Niang smiled and nodded.
Then she added, "As for ducks and birds making no sound, they actually use chicken tongues and duck tongues."
"In the Tang Dynasty, Li Shen, a poet who wrote about compassion for farmers and later became prime minister, would kill tens of thousands of turkeys in one meal and take out their tongues for cooking. It can be said to be extremely luxurious. But chicken tongues and duck tongues
, it is indeed something extremely delicious.”
"In modern times, these two things are not so rare anymore. Especially duck tongue, which can be found everywhere in many hot pot restaurants now. Although chicken tongue is a little rarer, it is not difficult to buy it. I can buy it next time
I’ll make it for you to taste.”
"As for Jade Tofu, it's actually green vegetables and tofu. But the green vegetables and tofu are very particular."
"This dish is different from other dishes. The most difficult part is the cultivation of green vegetables and the production of tofu. It is very complicated and cannot be made in a short time."
"Yeah." Lin Bei nodded.
Just hearing what Li Niang said was an eye-opener for him.
But this also made Lin Bei a little curious about where Li Niang worked before. Of course, out of respect for the privacy of Li Niang and her daughter, he didn't ask any more questions.
When Lin Bei finished breakfast and was sitting on a chair to rest, Shen Youwei came back from outside. It seemed that she had gotten up early and went out for a run.
"It's quite early today." When Shen Youwei came back and saw Lin Bei sitting on a chair in the kitchen, scrolling through his phone, she couldn't help but say.
"Not bad." Lin Bei raised his head, smiled and nodded.