Reborn in 70s to marry a big man, Jiaojiao has one child after another

While they were discussing, Tiezhu, the grandson of the captain, knocked on the door: "Aunt Siya, my grandfather asked you whether to make fish cakes? If you want to make fish cakes, just bring the fish to our house and make them together!"

Xu Ningyan's eyes lit up and she nodded quickly: "We're going to fight! We'll go right away!"

As he spoke, he grabbed a handful of dried fish and stuffed it into Tie Zhu's hand for him to eat.

He fished out the big grass carp from the water tank, skewered it with grass, picked up a dozen eggs and a bag of brown sugar, and motioned for Gu Zhiyuan to follow him to the captain's house.

The team leader is the famous fish cake maker in the United Team, a skill passed down from generation to generation.

In the past, if anyone in the brigade wanted to make fish cakes, they would ask the brigade leader to help.

This fish cake was a must-have dish for every New Year's Eve family reunion dinner. It was troublesome to make, and it took a lot of firewood, materials and labor.

Things have not been good these past few years, so few people do this.

It's rare that this year the team divided the fish, and one family did it. It would be easier for two or three families to do it together.

The captain also had a good relationship with a few people whose families were well-off and discussed making fish cakes together to satisfy their cravings.

He knew that Xu Ningyan and Gu Zhiyuan were not short of money or these things, so he asked Tie Zhu to ask.

When we arrived at the brigade leader’s house, the courtyard was in full swing.

A chopping board was set up in the yard, and the captain and his sons were scaling the fish, then rinsing it and then putting it on the chopping board to remove the meat.

Starting from the tail, hold the knife against the fish's spine and carefully pick it all the way down to the gills.

The skin must also be removed from the meat, and the meat attached to the skin and bones must be carefully scraped off with a knife.

The picked fish meat was piled together, and then the captain was seen holding a knife in each hand, rhythmically chopping the fish meat into mince and fish paste.

This time is the captain's highlight moment, and it is also the main battlefield for the men. The women are all on the sidelines.

Qian Chunlan, the captain's daughter-in-law, was scraping ginger skin with chopsticks, while the eldest daughter-in-law was picking green onions.

Ginger should also be chopped into minced ginger.

The shallots only need to be white and finely chopped.

There was no food processor at this time, so everything had to be chopped slowly using two knives.

After mincing the fish paste, cut a piece of fatty pork into minced meat as well.

This is grass carp fish cake made from fat pork. If the fish cake is made from white silver carp, lard will be added, which will make it more fragrant and smoother.

Mix the fish paste and meat paste together, add salt, egg white, cornstarch, chopped ginger and green onions.

Knead it vigorously in the basin with your hands until the fish paste is kneaded. Take a ball and put it in the water and it floats. That's it.

The large pot in the kitchen has boiled water.

Cover the steamer with a wet steamer cloth, spread the fish paste on the steamer cloth, smooth it gently with a knife, and then steam over high heat for more than 10 minutes.

Uncover the steamer, use a clean steamer cloth to wipe off the water on the fish cakes, spread the egg yolk evenly on the fish cakes, then cover the steamer lid, wait for a while, and then take out the steamer.

The women who were doing the work next to them had already torn off a piece of red paper and soaked it in the wine. Now it was soaked in a bright red color.

Take a washed green onion, dip it in red wine, and sprinkle it on the egg yolk that has condensed on the surface of the fish cake. The red and yellow are interlaced, which is very beautiful.

After cooling for a while, turn it over onto a clean chopping board.

Cut it into long strips with a knife, wait for a while to cool, then flip it over, and the fish cake is ready.

For the sake of beauty, two finger-thick fish cake strips are cut off from the far side.

The children have been waiting for a long time just for this delicious bite.

Freshly steamed fish cakes are the most fragrant, soft and delicious.

The captain swiped it a few times with a knife, and cut the two fish cake strips into small pieces, one piece for each child.

The children quickly put it into their mouths, and it was so hot that they could only inhale but couldn't bear to spit it out.

A few pieces will be left for the elderly at home to try. The fish cakes are so soft and tender that even the elderly with bad teeth can eat them.

Children from several families were guarding the yard, and there were almost no children left alone.

Xu Ningyan endured it for a long time. After his pot of fish cakes came out, he stepped forward and took two pieces.

The material she produced is still an underage baby of several hundred months, so why can’t she eat it?

Not only did he eat it himself, he also fed a piece to Gu Zhiyuan.

Although Gu Zhiyuan was a little embarrassed, when Xu Ningyan stretched out his hand, he had already habitually lowered his head and opened his mouth to take it.

Sure enough, the freshly baked fish cakes were delicious. After Xu Ningyan finished one piece, he became even more greedy.

After thinking about it, they winked at Gu Zhiyuan. The two of them thanked the captain and put down a dozen eggs and half a catty of brown sugar as the captain's hard work.

Then he picked up his basket of fish cakes cut into long strips and a pair of fish skeletons that had been cleaned and went home.

As soon as they entered the yard, the two of them carried the fish cakes into the kitchen, took out a fish cake, cut it in half, and each of them held half and ate it.

Only the two of them can perform such a luxurious behavior.

The dog-legged man also chased after him after smelling the smell, whimpering and circling around wanting to eat. Xu Ningyan sadly took off a small piece and threw it to it: "Just try the taste! You have good teeth. I'll cook the frozen fish for you later." The fish bones are all yours!”

Everyone does this. The fish heads, skins and skeletons left over from making fish cakes are used to cook frozen fish in a large pot and leave it outside to freeze overnight. The fish soup will solidify the next day. Jelly-like and bouncy, it is one of the local people’s favorite ways to eat fish.

Rich people cook pure fish jelly, just fish, with some seasoning and garlic sprouts at most.

However, if there are many people in the family, some side dishes, such as radishes, will be included.

Cut the radish into long strips as thick as your finger, and cook them until they are soft and delicious, even better than fish.

Xu Ningyan likes to eat radish.

At noon, there is a bowl of fish stewed with radish, a bowl of fried dried fish, and a fried beetroot.

Xu Ningyan did not break his promise. He fished out the fish skeleton and tail and gave them to the dog leg, and mixed it with a bowl of rice using fish soup.

After lunch, the two of them couldn't be idle. Tomorrow was New Year's Eve, and many dishes had to be prepared.

Gu Zhiyuan went out for a trip and came back with a big rooster. He saw that it had been slaughtered and frozen in the snow to be stewed and eaten on New Year's Eve.

I don’t know whose family it belongs to, but it was bought by Gu Zhiyuan.

Xu Ningyan was thinking about the recipe in her mind. Although it would be richer for two people, it wouldn't be too much.

However, you need to cook the bacon, bacon ribs, and air-dried chicken first. When the guests come in the first month, you can eat it by heating it up in the pot, which is very convenient.

After washing the dried mushrooms with warm water and soaking them in water, they can be used to stew chicken and braised turtles tomorrow morning.

There was a tofu maker in the Unity Brigade, and Gu Zhiyuan was asked to buy a few pieces of tofu, leave one piece to fry and eat, cut the rest into small cubes, fry them, and put them aside to dry. Very delicious in chicken soup.

Among the fish that were divided was a bream, which was slaughtered and frozen, and braised in braise tomorrow morning. This must be a must-have dish at the reunion banquet, as there is always a surplus every year.

We also arranged a dish of braised pork with plums and vegetables, a dish of fried bamboo shoots with bacon, and a steamed fish cake topped with day lily and vermicelli toppings, plus a vinegary cabbage, a spicy and sour cabbage, eight dishes for two people. , extremely rich.