Chapter 7 Sauerkraut Fish

Putting the phone back in his trouser pocket, Li Junge began to open the sauerkraut jar and scoop the sauerkraut out.

Sauerkraut, known as sauerkraut in ancient times, has its name in "Zhou Li", which is a method invented by ancient ancestors, so that vegetables can be preserved for a long time, and can be taken out and eaten in the season when there is a lack of fresh vegetables. Later, it developed into a flavor food in various places.

Sauerkraut is rich in nutrients such as vitamin C, amino acids, dietary fiber, etc., and the storage method of lactic acid bacteria is adopted, which contains a large number of lactic acid bacteria, which can regulate the human digestive system.

For the people of Shudu, sauerkraut tastes salty and sour, the taste is crisp and tender, the color is bright and golden, the aroma is tangy, appetizing and refreshing, which can not only increase appetite and help digestion, but also is an indispensable good ingredient on the table.

The sauerkraut of Shudu is made with a large number of mustard greens on the market in autumn, first cut the whole mustard in half, and then put it in the sun to dry it into seventy percent, with salt, after rubbing the juice inside and out, wrap each half of the mustard greens with a few fresh peppers, ginger slices, and peppercorns tightly tied into a small handful, put them into the sauerkraut jar with water and put them neatly, and then pour in the sour water left over from pickling sauerkraut in previous years, throw in some rock sugar, and supplement part of the cold boiled water or mountain spring water for pickling.

The pickle jar of Shudu is very distinctive, it will come with a mouth, and water is usually added to the mouth edge to ensure that the water level will always flood the cover, so as to isolate the air, which can play a good sealing role. The sauerkraut jar of Li Junge's house is more than one meter high, which can hold dozens of catties of sauerkraut at a time, and the chopsticks for sauerkraut are one meter long.

It is easy to make sauerkraut, every family in the countryside of Shuzhou has it, but it is difficult to say, because to make the pickled sauerkraut not salty or light, crisp and delicious, it must be moderately salted and sugar, dry and wet just right, and placed not tightly or loosely. Li Junge's sauerkraut is made by his grandmother, and the pickled vegetables of the old man are a good craft in ten miles and eight towns, and the spring water used in the mountains behind his own house has a very wonderful flavor.

Li Junge opened the mouth of the altar, and a sour smell rushed towards him, and he suddenly felt the saliva on his cheeks gurgling into his mouth, smashing it, smashing it, and after taking out two handfuls of golden sauerkraut, he quickly changed the lid.

Open the sauerkraut handle, let the leaves stretch out, put it in clean water to wash, tear the leaves along the veins of the leaves into long strips, and keep the stalks in their original shape, and then neatly place them on the board, and use an oblique knife to slice the sauerkraut into thin slices.

After processing the sauerkraut, start to kill the fish, cut the large grass carp and wash it, remove the fish meat on both sides, cut the fish head in half, chop the fish bones into pieces, and then cut the two pieces of fish obliquely into thin slices, put a pot of meat and bones, and take it into the kitchen with the sauerkraut.

Shi Sufen had just finished frying the fried garlic and was getting out of the pot, and when she saw this, she said to Li Junge: "Mi'er, you taste the fish first, mom won't win." ”

Li Junge said, "Okay. "I sprinkled salt on the fish and bones, poured some cooking wine and pepper, grabbed a handful of minced ginger and threw it inside, beat two more eggs, using only the egg whites and yolks, and then began to scramble the fish with tomatoes, and then began to pick up the fish and starch them.

After finishing these, Li Junge sat at the stove door and watched the fire, throwing a handful of firewood into it from time to time. I also grabbed a handful of dried chili peppers and roasted them on the stove.

Shi Sufen made a few more side dishes before starting to cook fish.

Shovel a large piece of lard and melt it in the pot, then add ginger slices, garlic slices, and green onions to stir-fry the pot, pour the sauerkraut into it and stir-fry after bursting the fragrance, then add water, cover the pot and cook over high heat.

After a few minutes, I opened the lid and the smell of sauerkraut soup filled the kitchen, then I added the fish head first, and then added the fish bones until it was medium-cooked, and then boiled for a few minutes before leaving the soup in the pot. After the soup is boiled, slide the fish slices into the slices, after the fish soup is boiled again, start the pot, sprinkle with chopped green onions, throw a few green peppercorns, pour a small scoop of boiling oil on it, a strong fragrance sprays out, and the sauerkraut fish is ready.

Shi Sufen walked to the hall with this large pot of sauerkraut fish, and asked Li Junge to put out the fire and wash his hands and go to eat.

Li Junge covered the stove with ashes, closed the stove door, and then added a few scoops of cold water to the pot and heated it to wash the dishes.

Pick up the dried chili peppers by the stove, the chili peppers have been roasted to half dry and half paste, directly crush them by hand and put them into a small bowl, add chopped green onions, salt, chicken essence, take the small bowl into the hall, put the small bowl on the dining table, scoop a spoonful of sauerkraut fish soup into it, this is the unique flavor of sauerkraut fish paste spicy seasoning.

Li Siqi was squatting in front of the cabinet to pick up wine, in addition to some commercial wine, there were more than ten glass jars of soaking wine, with all kinds of fruits, herbs, and snakes and insects.

After picking for a while, he took out a jar of bright red wine, which was full of small dark red spherical fruits, and said: "The weather is also a little hot, the wild plums in the mountains last year were good, and the soaked plums are just right to drink now." ”

Li Junge took a porcelain bowl, took the wine jar and poured out about four taels, and added some rock sugar to it to dissolve.

Wild plum wine is only sweet and sour, and it is sweet and sour after adding rock sugar, and there is a special fragrance of fresh bayberry, which is very palatable. People who don't know how to be strong often drink too much unconsciously, and when the stamina comes up, they will get drunk.

Li Junge took out two large and two small cups, and added a small cup to his grandmother and mother, and the rest of his father and himself divided it equally.

The whole family eats.

Li Junge took the cup up and saluted, and said, "Fortunately, grandma is in good health, and my father and mother are good." In the past few years, I have been in a hurry to go home, and it seems that I haven't been able to accompany you well since graduating from college, and I have quit my current job, and I am ready to take a break and think about what I should do. ”

Li Siqi said: "Piwa, you are already old, and we don't understand what you do, you have to take care of it yourself, although we can't help you, but we won't be a drag on you." In the past few years, you have been sending money to the family, more than other children in the village who go out to work, and we have been saving it for you, tomorrow I will give you the card, you look at the flowers, but people still have to have a foundation, you are still young, even the daughter-in-law has not gotten it, always have to do things. ”

Bai Sufen has always pampered her children: "You just said this as soon as your son came back, and I panicked and pushed my son out and said, I think you have to rest for a while first, and take care of your body first, you are still afraid that you can't find food with your ability! You take more than 20,000 yuan a month in Yuzhou, which is more than your old man earns a year, so why not take a break!"

Grandma also joined in the fun and said: "Why do I think that my good grandson has lost weight again when he came back this time, and he is not as good as he was when he was a child." ”

Li Junge has a black line in his head, his body is too good not to want it, although he doesn't dare to run around as a vegetable pigeon in Yuzhou, but he still has to be on the treadmill for 10,000 meters every day.

Hurriedly said: "Hey, hey, mom, grandma, I'm in good health, mainly because I'm tired, Yuzhou is very noisy, it's not as clean as ours here, I'm still a little unaccustomed." ”

Bai Sufen said: "That is, our Lijiagou Mountain is good and the water is good, and there are many long-lived old people in the village, and their waists and legs are very neat. It is said on TV that the smog in the big city outside is very fierce, and everyone covers it with a mask when they go out, just like the second stick, hahaha. ”

"Bang Er" is the name of the bandits in the mountains in the past, and when they go out to rob their homes, they often wear a face towel to prevent their appearance from being remembered.

Li Siqi said: "I just mentioned it in passing, Piwa has never let us worry about it since she was a child, and I am still relieved of this." Hurry up and eat fish and drink some soup. After speaking, he took a sip of wine and said: "Come back and take a break, remember to see the fourth grandfather tomorrow, and a few uncles and elders will go, don't forget the etiquette after hanging out for a few years." ”

Li Junge hurriedly said: "That's as it should be, I may have to be left for dinner tomorrow, so you don't care about me." ”

Bai Sufen said: "You still have to drink less wine, and accompany them more to set up the dragon gate array, especially your fourth grandfather lives alone on the edge of the ancestral hall, we don't understand the things in his brain, and he can't put a bunch of them. ”

The fourth grandfather and Li Junge's grandfather are brothers, and now they are the elders with the highest rank in Li Jiagou, and the real college students of Nanjing Institute of Education who graduated in four or three years read the Four Books and Five Classics when they were children, and their writing skills are very deep.

When Li Junge was a child, he also followed the fourth grandfather to the junior high school directly at the age of twelve, which is equivalent to half a child. Therefore, Li Junge's whole family has great respect for the fourth grandfather, and others are okay to say that the fourth grandfather must be the first to visit.

Li Junge immediately asked, "Fourth Grandpa is ninety-four this year, right?"

The older generation talks about the age of the imaginary, so the grandmother said: "The eldest brother is ninety-five this year, and he should have a big birthday in August." ”

Bai Sufen said: "Who said no, alas, Brother Siyuan is not around, and even Junlou doesn't know if he can come back this year, his son and grandson are not around, no matter how lively it is, I may not be happy in my heart." ”

Siyuan is the son of the fourth grandfather, Junlou is the grandson of the fourth grandfather, he went to the United States for more than seven years, and spread out over there, the fourth grandfather is an old generation, and he is unwilling to cross the ocean, so he stayed in the old house of Li Jiagou after retirement.

Li Junge said: "If Uncle Siyuan can't come back, this big birthday will be held by my family, anyway, I will definitely be in the village in the second half of this year, and then we will start and have a good time." By the way, the old man's body is okay?"

Li Siqi said with a smile: "Your fourth grandfather's body is so convincing that he went to Bifeng Mountain to release the gun in the spring of last year, and made a rabbit more than seven catties." Now everyone watched him closely, and he was not allowed to run up the hill any further. ”

Bai Sufen said: "Later, I didn't go up the mountain, but I went into the water, and I had to swim four or five times a day in the Wuxi River in the summer. ”

Li Junge said: "That's good, I'll go see him tomorrow." ”

The family had dinner, chatted for a while, and rested.

Li Junge dragged a reclining chair and lay in the courtyard to watch the sky, in Lijiagou, where there is no light pollution, the sky is full of stars, one race is brighter, a curved galaxy is pulled from one end of the sky to the other, the sound of frogs in the four wilds is bursting, and insects are chirping.

Lijiagou is surrounded by mountains, quiet and serene.

Li Junge held his teacup, feeling extremely peaceful, looking at the moon that had just emerged on the mountain in the east, a poem suddenly appeared in his mind: "The mountains surround the homeland, and the tide hits the empty city and is lonely." In the old days and months in the east of Huaishui, it was over the female wall in the middle of the night. ”