Chapter 54

Carp, grass carp, bighead carp, silver carp and herring are put into the freezer from small to large.

Because the construction of the fishing ground has just started, the ice storage has not been used, and the infrastructure of the whole fishing ground needs to be rebuilt. Although there was an ice storage in the past, the lines have long been aging, and the equipment has been for more than 20 years, so it can be eliminated and used long ago.

Shack dragged back a total of more than 120 fish, all of which were hunted by themselves. Kraken, the sea monster, learned that Qin Shiou wanted fish, and also transported the fish he hunted, leaving only a small part.

"I take it back and feed it to the dog. It's great to feed the dog after cooking." The sea monster explained.

Qin Shiou planned to have a whole fish feast, so he said to him, "bring your family here. I'll have dinner here tonight. I'll invite you to have a whole fish feast with Chinese flavor."

"Of course." The sea monster said readily.

Qin Shiou first took a group photo with these fish, passed it to QQ space, and then began to prepare for cooking.

Qin Shiou is very familiar with these domestic fish. There is nothing else in the Bailong River in front of Qinjia village. There are many such fish, so he ate these kinds of fish when he was a child.

Shooting fish are mainly large fish ranging from half a meter to one meter. Small fish with a length of 20 or 30 cm are rare. Different fish have different practices.

Relatively speaking, for freshwater fish, the meat quality of small fish is better than that of large fish, so Qin Shiou cooked the ten or so 20 cm long fish in brown sauce and oil, plus boiled fish and pickled cabbage fish.

Big fish, he asked Sark to cut off the fish, or slice, or cut into pieces, fry and barbecue. It's best to use these fish.

After the fish was cut off, Qin Shiou soaked it in cooking wine mixed with ginger, green onions and garlic. He wanted to marinate it for more than two hours to remove the fishy smell.

After soaking the fish and preparing the seasoning, Qin Shiou asked Sark to go home and bring the barbecue rack and frying pan, which are essential equipment for family gatherings in almost every household in Canada.

In the afternoon, the sea monsters, the shacks, the supermarket owner Hughes, Auerbach and Nelson, more than a dozen people came to the fishing ground to make it lively.

Qin Shiou saw shack's daughter Alice for the first time. She is a very beautiful girl. It's hard to imagine that shack, who looks like a bandit, would have such a quiet daughter. On the contrary, his son Xiaosha inherited his physique and temper. He went up the tree and went to the sea at a young age.

The fishing ground usually employs temporary workers, such as feeding fish five times a day. It is certainly not enough to rely on shack and Nelson alone. These people Qin Shiou also asked shack to call. Anyway, there are enough fish to eat.

In the evening, twenty-four or five people gathered in the yard of the fishing ground.

Qin Shiou prepared pistachios, macadamia nuts, almonds, pecans, cashews, hazelnuts, melon seeds and peanuts for everyone to eat snacks while chatting.

It's not very interesting to see Qin Shiou busy in the kitchen. Sea monsters and others, but they haven't made these domestic fish and can't help.

Winnie accompanied Qin Shiou in the kitchen and played from time to time.

Squirrels Xiao Ming and Xiao Hong also rushed into the kitchen. They squatted on the windowsill of the kitchen, with blueberries, snakenuts, hazelnuts and pine nuts in front of them. They ate happily. From time to time, if Qin Shiou had a rest, Xiao Ming would jump onto his shoulder. They were cute and charming.

Neri, the monster's wife, Melissa, Shaq's wife, and other women made fruit salads and squeezed juice. In addition, they also prepared staple foods for the evening, such as various flavors of cakes, egg milk pancakes, French toast and pancakes.

There are two kinds of grilled fish. One is grilled fish. Qin Shiou has soaked them with seasoning in the afternoon. In the evening, string these fish and bake them on the oven.

Shack rolled the grilled fish, painted it with oil, and then sprinkled it with chili powder and cumin powder. Soon the smell came out.

Another kind of grilled fish is Chuan Xiang grilled fish. First bake the fish in the oven for eight times, and then take it out and stew it slowly in a high soup made of mushrooms, potatoes, white radish, chives and chili sauce. After stewing, you can eat it.

Winnie also provides a method. First put the prepared fish fillets into a baking plate poured with a layer of cream sauce, bake them for a while, and then take them out for standby.

Then heat the pot and pour in olive oil. When the oil temperature begins to rise, put shredded green onion and coriander and fry until yellow. Then pour it into the fish fillets in the baking pan, add mushrooms, eggs, tomatoes and potato chips around. Then pour cream sauce, sprinkle cheese, pour hot butter and bake in the oven until cooked.

"This is Mediterranean grilled fish. Turkey and Greece like it very much. I learned it from a Greek stewardess." Vinnie modulated and explained.

Qin Shiou sniffed and said, "it tastes great. It must be delicious."

Next, when he showed his skills, pickled fish and boiled fish were carried out at the same time. Fortunately, the fishery kitchen was large enough, and natural gas and induction cooker went into battle together, speeding up the cooking speed.

In this way, braised carp, sauerkraut fish, boiled fish, steamed bighead carp, silver carp splashed with onion and sesame oil, carp in sauce, fish in tomato sauce, shredded celery fish, braised fish in oil, etc. are continuously discharged from the furnace and put into the electric thermostat like running water.

Weini looked at Qin Shiou's orderly handling of dishes, smiled and said, "your craftsmanship is great. It's beyond my expectation. I didn't expect a man with such a good cooking."

Qin Shiou said with a smile, "you don't know, my family is poor and I'm ugly, so my parents thought that if I can't do housework, I won't get a daughter-in-law in the future. I've been cooking for my parents since junior high school. "

"Poor at home? Ugly? " After hearing this, Nelson asked awkwardly, "boss, are you sure you're not talking about me?"

Winnie also spread her hand and said, "if your family is poor, my family is extremely poor."

Qin Shiou said, "no, no, what you see is me now, not me before. This fishing ground was left to me by my elders. In fact, I used to be very poor. When Mr. Auerbach came to me, he couldn't even pay the rent."

Auerbach smoked his cigar and said, "it's only temporary. Qin, like your grandfather, you have the advantages of perseverance, courage and progress. Even if there is no fishing ground, you will develop sooner or later."

"You can't find what I boast." Qin Shiou smiled.

"This is the truth, boss. You and the former boss Qin are good people." The sea monster also came up and said that he called him "boss" with shack, Nelson and others.

Nelson was ready to throw away the head of bighead carp. Qin Shiou quickly stopped and said, "no, man, stay. This is also a dish."

"God, can't you eat this fish head?" Nelson asked stupidly, and others wondered.

Auerbach explained: "don't be in the midst of happiness. Qin is going to make fish head with chopped pepper. This is a very famous dish. Such a big fish head is very rare in China."

Qin Shiou prepared several bighead fish heads, each weighing seven or eight kilograms, which is really rare in China. In many places in China, for example, HN makes fish heads with chopped peppers and BJ makes fish head bubble cakes. The fish heads used are only two or three kilograms.

Such a large head of wild bighead carp is rare in China.

Shack, the first time woodlouse saw a fish head in the kitchen, saw the fish head in a steamed pot with chopped peppers, garlic and ginger. Steam it for two minutes, then open the lid and put oyster sauce, soy sauce, cooking wine, white vinegar, sprinkle with pepper powder and sprinkle with some syrup to continue cooking.

The fish head is steamed here and the soup prepared by Qin Shiou over there is fried pepper, star anise, pepper, pepper powder and so on. When the fish head comes out of the pot, he poured it directly. In this way, with a hot and crisp oil smell, this dish can be served.

Make the fish head and you can have dinner.

The yard was brightly lit. Qin Shiou put out the customized round table, put dishes on the table, and everyone sat down to eat.

Before dinner, Auerbach still brought wine words. He thanked God for giving food and Qin Shiou for preparing this grand dinner all afternoon. Then beer and wine were put up, and a group of people began to eat and drink.

Qin Shiou brought out Moutai and Wuliangye from China and introduced: "this is the best Baijiu liquor in our country. I dare say it is one of the best Baijiu varieties in the world. Come on, guys, try it. We won't be drunk tonight!"

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