Chapter 86

At this time, Yang Mi's face is hung with a flower crazy smile. She picks up the fish mechanically with her hands and is totally immersed in her own small world. She doesn't hear he Jiong's words at all.

"You go first. I'll call Yang Mi." He Jiong said to everyone, carrying the fish basket to Yang Mi ten meters away.

"Hello, what are you laughing at? I'm so happy that I didn't respond to you just now. " He Jiong and Yang Mi are very good friends in private. He Jiong patted her on the shoulder and asked in a low voice.

Yang Mi was startled and looked up at he Jiong. Then she patted her chest and said angrily, "teacher he, you want to scare me to death! There's no sound in walking at all. It's haunting. "

He Jiong didn't like to hear it. He Jiong said with a narrow smile: "good, you Yang Mi, you've all learned how to rake upside down. I just called you so loudly. I didn't see any response from you before I came to call you."

As soon as Yang Mi heard that he Jiong called herself, she knew that she had been thinking in a confused way, so she didn't hear he Jiong calling herself. She said with an apologetic smile: "OK! I'm sorry to blame you. "

"What were you thinking? So absorbed? What's more, you look like a peach blossom. You won't miss spring any more. Are you in a hurry to get married He Jiong chuckled.

"Oh! Ignore you, necrosis. " Yang Mi bit her lips and felt a thump in her heart? I feel more burning on my face. I carry the fish basket and run away.

He Jiong looked at Yang Mi's back and sighed: "ah, the charm of chuxuan is too much!"

With that, he Jiong also walked slowly towards the mushroom house. Yang Mi didn't know whether he had something in mind or how. He Jiong shook his head in front of him.

Yang Mi was absent-minded and went back. She had no mind to pay attention to the situation on the ground. She was trampled on by the pebbles on the ground several times, and walked toward the mushroom house.

After returning to the mushroom house, the guests began to deal with the fish. So many fish must be well treated and preserved. Otherwise, it will stink in a few days, which will cause great waste.

"Miss Huang, what should I do with these fish?" He Jiong asked Huang Lei on one side after removing all the scales and viscera of the fish.

Huang Lei is recognized as a small chef in mushroom house. His opinions are natural and important.

"Make salted fish out of yards of salt! In this way, it is convenient and easy to store. What you can't eat can be taken to buy some for living expenses. " Huang Lei almost didn't think about it and blurted it out.

To tell the truth, he has no better way to deal with so many fish. If he can't finish eating it, he will waste it. The only thing he can think of is pickled fish.

"Why don't you leave some for smoked fish?" He Jiong suggested that it was monotonous to make so many fish into salted fish.

"Don't say, smoked fish is delicious. Make half of the salted fish and then half of the smoked fish." Huang Lei made a final decision and then said to everyone, "OK, let's move. We can work together in an hour or two."

Soon everyone started to move, whether it was salted fish or smoked fish, the first step is the same, that is, yards of salt.

Under Huang Lei's demonstration, we can see that we need to change the knife on the fish first, that is to scratch some holes in the fish, then spread the salt evenly inside and outside, and finally rub it hard with your hands to fully integrate the salt into the fish.

If you want to pickle fish, you can add pepper and other spices to it according to your taste. Then spread straw in the pickle jar and put the fish layer by layer. This step is to control the water. After one or two hours, string the fish with straw and hang it in a cool and ventilated place. The air drying time is about 24 hours.

The method of smoked fish is slightly different. It is to marinate the fish in vinegar for a while, so as to soften the fish bones. Then, it is salted with various spices. After pickling, it is drained, and then it is strung with straw. Finally, it is hung in the kitchen and smoked with firewood for a long time.