Chen Xin didn't care about the operation of the TV station, because someone left a message on her blog, saying that she had found that an uncle had many similarities with the son of Uncle Qian she told about, but the uncle was hit and broke his leg more than ten years ago because he was saving people, and now he lives alone, and she doesn't dare to verify it.

Chen Xin hoped to get a photo of that uncle, so she contacted the reader who left the message privately, and the other party was still in college, and she made an appointment to go back to find a chance to get a photo during the winter vacation.

In addition to this news, there are more people leaving messages on Chen Xin's blog, and some people are not good at writing, so they hope that Chen Xin can go to their hometown and show more people the food and stories of their hometown. Chen Xin felt that it was a good opportunity for her to build herself into an online food promoter, and she could dig deep according to the readers' hobbies.

However, to do this, you have to plan for a long time, and you can't do it in a day or two. In addition, Cheng Jie's reporting task of their unit has not yet been completed, so the top priority is to finish the work here first.

Bai Mengqing saw that Chen Xin was very busy, and even when she went to the hospital to accompany her, she brought notes and materials, and kept calling people to confirm the itinerary.

But although Chen Xin is very busy, she is very busy, sometimes she encounters interesting things, and when she sees the recommended food, she will share it with Bai Mengqing.

Chen Xin can't take care of the translation work on the side of Mr. Huang's company, and after communicating with Mr. Huang, Chen Xin transferred this job to Bai Mengqing.

"It's not a problem for you to lie in bed every day, be a translator, our business, I am also accompanying you, and if you have any questions, I can answer them on the spot." ”

A thick stack of materials to be translated was placed on Bai Mengqing's bedside, as well as a thick professional dictionary, all of which were turned a little yellowed.

Bai Mengqing originally subconsciously wanted to refuse, but after touching these materials, after seeing Chen Xin's encouraging gaze, she tightened her fingers, pressed the information, and nodded fiercely.

The initial translation was a bit difficult, but it wasn't as difficult as expected. Because Chen Xin's previous first draft is here, she only needs to be familiar with it for a while to get started, translate more information, and write down the professional vocabulary that should be remembered.

The second dish that appeared on the blog is called steamed fish with tempeh.

Chen Xin did not use the well-known black tempeh, but used the water tempeh unique to the ancient town.

Tempeh is a pale yellow color that retains the original shape and color of soybeans, but the taste is not much different from black tempeh, only slightly less salty.

This dish was also learned from Uncle Qian. Uncle Qian has lived by the river for decades and makes a living from fishing, and most of their meat dishes are based on fish.

According to Uncle Qian, when his wife was there, he could do two or three tricks with just a fish. This steamed fish with tempeh was also the best thing for Granny Qian during her lifetime, and the whole ancient town knew that if you want to eat fish, you have to go to Qian's house.

Most of the steamed fish in Uncle Qian's house are river fish, but Chen Xin chose pomfret today. Pomfret fish is not a Wuchang fish, but a type of marine fish. Chen Xin chose the most common pomfret, about half a palm's size.

Wash the pomfret, cut off the head, and marinate with salt, cooking wine and pepper for 10 minutes. In addition, cut ginger, garlic, shallots and dried chilies. Dried chili peppers are simply cut into knuckle-length pieces and shaken off the seeds.

When steaming, use the shallots as the bottom, spread half of the ginger and garlic slices, then spread the fish on top and steam for 15 minutes. After steaming, remove only the ginger, garlic and shallots from the pomfret and place it on a disc with its head facing outward and tail facing inward, and place a ball of boiled noodles at the tail and garnish with chopped green onions.

When arranging the plate, heat the oil in another stacking pot, put in the finely chopped pork belly, put in the remaining ginger slices, garlic slices and chili pepper sections and stir-fry, when the meat is cooked through and start frying the oil, put in a spoonful of dark soy sauce, half a spoon of soybean paste, one-third of a spoon of sugar, and finally hook the starch into the pot, stir-fry well, and pour the meat sauce into the steamed fish.

This dish is a little different from the steamed fish that ordinary people imagine, because the sea fish is not as tender as the river fish, but it is better because there are fewer spines, so the steamed fish can also be eaten by the elderly. Most of the old people have a heavy taste, and the usual steamed fish they eat is a little bland, so after pouring the meat sauce, the fish has a heavy taste, but because the sea fish itself is heavy and not easy to be suppressed by the meat sauce.

In addition to this very local steamed fish with meat sauce, Chen Xin also deliberately made a light flavor of steamed fish for comparison.

For the light flavor of steamed fish, she chose the common Qingbo here. The meat is thick and tender, most people don't like to use it for steaming, and feel that the Qingbo is not easy to taste and steam, and people who don't grasp the heat well are often the fish on the outside is old, and the inside is not yet cooked.

Chen Xin steamed Qingbo and steamed it whole, but she changed the knife before steaming the fish.

The head and body of the fish do not need to be separated, but the knife must be cut from the back of the fish, and the whole spines of the fish body should be taken out on both sides of the ridge in the center, and the links at both ends need to be cut with scissors when taking them, so as not to hurt the body of the fish and the head of the fish. After the bones are removed, the whole fish has no hard bones except for the head and tail.

At this time, the fish body is under the knife, evenly spaced between two centimeters and three centimeters, and it should be noted that the tip of the knife needs to be more than one centimeter away from the back of the fish, otherwise it is easy to break.

Wait until the fish on both sides is completed, take a large fish plate, put the fish meat smeared with salt and pepper into it, place the fish head and tail symmetrically, slightly open the fish body, and put the pre-soaked vermicelli in the middle of the original fish bone. Because of the tension of the fish body, the meat will not be broken between the meat, showing a flower knife style.

Steam for 10 minutes until the fish turns white. Pour out the juice produced when the fish is steamed, pour the steamed fish soy sauce on the fish, sprinkle the vermicelli with minced garlic and red pepper flakes, burn a spoonful of hot oil and pour it over, and finally place two coriander plants on the fish to add color.

The second type of steamed fish with red pepper or not depends on your taste.

The two plates of fish are placed together, each with its own characteristics, which makes people appetite when they see it.

There are three stories in this issue, the love between Uncle Qian and Aunt Qian for decades, the yin and yang between Uncle Li and his wife, and the love between Uncle Zhang and Aunt Zhang in the ordinary.

Netizens left messages on Chen Xin's blog, saying that they made two plates of steamed fish according to her recipe and shared them with her husband and children, as if they could feel the strong family affection from it.

There are also readers who said that she read this blog in the unit, and planned to go back on the weekend to cook for her family, where did she know that she would work overtime on the weekend, and it was too late when she went home. My husband said that his craftsmanship was not good, and he broke the body of the fish when he cut the fish, so that the whole plate of fish was not so beautiful, so I asked her to forgive me, saying that it would definitely be better to do it a few more times in the future than now. She said it was the best steamed fish she'd ever tasted and that there would never be a second plate that tasted like this.

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