Chapter 89

In the Eastern Jin Dynasty, there were no peppers, but there were not many peppers. Pepper was imported from the western regions and could be eaten by aristocrats. Gehong was not an aristocrat and did not have pepper. So he replaced it with Cornus and extracted the spicy flavor. Therefore, chuxuan made a little improvement by replacing Cornus with pepper and pepper, but there were not many, just a little spicy.

Don't ask him why he had to replace the dogwood, because it was so bad, it was a little sour, he didn't like it.

After preparing the secret barbecue sauce, chuxuan has no grill, so it can only string fish pieces with bamboo sticks, and then spread the barbecue sauce on the yard and bake it.

The speed of barbecue is very fast. After a while, the fragrance of bamboo and the aroma of secret barbecue sauce float in the yard.

With the evening breeze, the rich fragrance spreads in all directions, and it is not too much to use the fragrance to float for ten miles.

Chuxuan is a little lazy. He likes to eat barbecue, but he doesn't like to see the sky. So he roasts a large basin of fish at one go.

After the examination, he put the small wooden basin containing the roasted fish pieces to the edge of the fire, so as not to be cold for a while.

After warming the fish, go to the kitchen to get some smoked and salted fish to eat.

He prepared to eat spiced salted fish with egg juice, bran, coriander and scallion.

Don't ask him why he doesn't use egg juice and breadcrumbs, because the breadcrumbs are so high-grade that he doesn't have them on hand now. He can only replace them with bran.

Wheat bran is actually the crumbs after rice peeling, which is actually the rice husk. It is generally used to feed chickens and pigs in rural areas. Chuxuan Xiba and Xiba are not averse to it. There is nothing natural that can't be eaten.

In the past life, I was extremely hungry, and I had no less to do with the dog for food, not to mention the clean bran.

After wrapping the bran and egg liquid in the pickled fish pieces, I opened the lid of the pot, and saw the "bubbling" rolling in the jar. The fragrant heat came to my face, and I took a deep breath, and I felt that I was full of strength.

Pick up a spoon scoop, put on the mouth blowing, and then sent to the mouth, hit it hit the mouth, slowly aftertaste.

"Well, it's good, it's delicious! It is sweet, dry and cracked, and the color of the soup is thick and white as milk. It is salty, fragrant and delicious Chuxuan smashed it, mumbling to himself.

This seemingly plain fish head bean curd soup in the earthen pot is so delicious. In fact, it is mainly due to the spirit spring of the stew and the many medicinal powders in it.

Take the pot from the pot, put it aside, and then scoop out the hot water in the big iron pot. The water drops in the big iron pan are dried by the fire, and then the vegetable oil extracted by the farmers is introduced into the pot.

When the oil is 50% hot, the fish pieces stained with egg liquid and bran are fried in vegetable oil in an orderly manner. Deep fry them until they are golden yellow and crisp. Control the oil and put them in a big iron basin.

Half an hour later, the big iron boron was filled with a large basin of fried salted fish.

After nearly two hours, the smoked fish was also stained with smoke and oil. Although it has not really become smoked fish, chuxuan can't wait to have the smell of flower carving smoked fish and tea scented smoked fish.

Some dried smoked fish pieces were washed in the water, and then fried two plates with fresh bamboo shoots. Finally, a rape and a hot and sour cabbage were fried.

"Qihuo, you can have a good meal." Chuxuan took all the dishes to the big wooden table in the yard and rubbed his hands excitedly. Unfortunately, there was no beer, otherwise it would be perfect.