"What's the matter, do you think it's gone?" Deng Mei couldn't help laughing, "The reaction of the two of you is really peculiar, one howls and cries when he learns that the fetus has been saved, and the other still hasn't figured out the situation." Pen, fun, pavilion www. biquge。 info really...... Well, I'll go and comfort you, you go home and bring clean clothes for your daughter-in-law, and then roll up a quilt and spread it over. Lao Zhang said, she is unstable, she can't move for a few days, she can't get out of bed for at least three days, there are beds in the health center, let's make do with it here for the past two days, and then go home when it's stable......"

"Hey!" Liu Dayong cried with joy, wiped away his tears, and went home happily to hug the quilt.

Mao Afeng, who was in the house, heard Aunt Deng come in and relay Liu Dayong's reaction, broke into laughter, and finally let go of the hand holding Qingling.

Qingling breathed a sigh of relief and moved her numb wrist.

Zhang Youkang took out the medicinal oil, let her wipe it on her wrist, and asked with a smile: "Scared, right?"

Qingling thought for a while and said, "I was a little scared at first, but then I was nervous, so I didn't feel scared anymore." By the way, master, can Angong progesterone really save the fetus?"

"Yes. But to be honest, I don't dare to use this thing more, and it will inevitably have side effects if I use it too much. So I'll prescribe another medicine in a while, you take it and fry it, and let Dayong's daughter-in-law take it once a day. Chinese and Western medicine go hand in hand, hoping to help her sit firmly in this pregnancy. ”

Qingling nodded.

When I relaxed, I suddenly remembered that my bucket and basin were still lining up on the shore. Originally, I pulled the net and divided it immediately, but I don't know what the situation is.

"I knew you girl would be in a hurry. The secretary came in with a big bucket in both hands, and said with a smile, "Look! What did I bring you?"

"What a big fish!" Qingling whispered in surprise.

"It's herring. The secretary explained, "This is the biggest one, eleven pounds and six taels." Everyone unanimously decided to divide it between you and the apprentices, and not to dissect it. You can take it and dry it whole into dried herring. ”

You must know that at this time of year, even if many small shrimp fish will be released back to the bottom of the river in Yanqi Commune, so as not to be caught, there are very few fish that can grow to more than 10 catties.

"Xiang Er and they are still leading people to the net, and how to divide it depends on the final situation, but it is expected to be more than last year. You take this fish home first, and you will not be allowed to return if you have more points, and you will make up for it if you have less. The secretary said with a smile.

Qingling happily received it in her hand: "Oops! It's so heavy!" almost knocked over the bucket.

"Hahaha......"

After laughing for a while, the secretary went back to the shore town, lest anyone be greedy and cheap, and make some moths.

Qingling waited for Liu Dayong to come with the quilt and Mao Afeng's change of clothes, and together with Aunt Deng, she helped Mao Afeng change into clean clothes, and said a few more words. For example, at night do not get cold, do not touch cold water, and drink warm water. There are no restrictions on eating, and on the farmer's dinner table, there are basically some fresh vegetables picked from their own vegetable gardens boiled or slightly fried with vegetable oil, and cold food is generally not eaten in this weather.

After explaining properly, Qingling picked up the bucket and went back to the master's house first. Such a big herring is enough for the two of them to clean up.

If you want to talk about herring, it is the fattest and tender in winter, and it is suitable for bad preparation in cold weather.

Grandma Zhang brought out the old brine of the bad fish, and last year when the river pond was bottomed, she got a lot of fish, and she couldn't eat it in a short time, so she adjusted the bad fish. After eating the fish around the beginning of summer, these old marinades filter out impurities, boil them and let them cool, then pour them into a clean clay pot and seal the mouth of the jar with yellow mud. This year, it is still a jar of mellow brine that does not need to be reconcocted.

When she came out, she saw Qingling carrying a kitchen knife and was about to scrape the fish scales, so she hurriedly stopped: "Xiaofang, you don't need to remove the scales, I'll come, I'll come!"

Grandma Zhang took the kitchen knife, cut it from the tail of the herring along the back to the head, and then split the head with a knife and cut the whole fish into two sides connected to the belly. Then pick out the internal organs and gills, cut off the teeth, scrape off a layer of black membrane adhered to the fish's stomach, and finally use a dry cloth to wipe both sides of the fish's body.

"You can't wash it with raw water before pickling, just rub it clean. Grandma Zhang taught Qingling while processing, "You go to the stove and bring the bamboo sticks, and prick a few holes in the thick part of the meat for a while." I'm going to mix salt. ”

Qingling brought a bamboo skewer as she said. These bamboo skewers are still freshly cut, and they are strung together when drying vegetables and fish, which is convenient for drying and avoiding messiness. Pull it out after drying, wash it and use it repeatedly.

Qingling pierced holes one by one in the thick parts of the fish's back, and Grandma Zhang also adjusted the salting salt with the ratio of salt and nitrate, and rubbed the salt all over the fish's body, especially the backbone, and rubbed it several times, otherwise it would not be easy to taste. Salt should also be stuffed into the piercing area to prevent mildew.

The advantage of opening a consignment point is that there is not enough salt, and you can go out and buy it at any time. Qingling saw that the salt jar was at the bottom, so she ran to the consignment point with a small purse, and by the way, she said a few words to Feng Meiqin, who was boringly guarding the counter, and trotted back to the master's house.

Grandma Zhang had already wiped the whole fish with salt five or six times, and the two of them worked together to put the fish into a cleaned and upside-down tank, with the scales facing down and pressing the pickle stones.

Qingling folded her fingers and calculated carefully: it takes seven days to pickle, ten days to dry in the sun after washing, and then move to a cool and ventilated place to dry for thirty days.

"Oh no. Grandma Zhang said with a smile, "If you want to eat it when the shade is dry, you can cut a few pieces of rice and steam it in a pot to eat, but if you want to eat fragrant bad fish, you have to be busy." ”

Dried fish, cut into blocks of equal thickness, layer by layer into a small jar, poured with old marinade, until the fish pieces are submerged, take two pieces of bamboo cross to press the dried fish, seal the mouth of the altar with yellow mud, and put it in a cool place to marinate for four months.

The fish pieces that are taken out at that time are the real fragrant fish. After eating this kind of bad fish, and then eating the fresh fish with mash grains, it is completely two flavors. It's not that the latter is not delicious, fresh fish has the taste of fresh fish, and pickled fish has the unique mellow flavor of pickled fish.

During the Chinese New Year, most people don't have to worry about eating -- there are always more fish and shrimp, pigs, and sheep from the bottom of the river pond after they are handed over to the public. You can't stew meat in a big pot, you can always make a plate of toothpick meat, right? And there are home-raised chickens and ducks, in short, there is no shortage of that dish.

But in the spring and summer, the seedlings in the field are green and yellow, and the farmer's dinner table is miserable - there is nothing to eat, and even the vegetables are a few pitiful dishes of shredded potatoes and spicy cabbage that have been eaten and eaten. Therefore, what a blessing it is to have such a delicious dish on the table. A small half piece of bad fish can be eaten for two meals, and you can eat it for two days if you save a little.

"This is still a benefit that has only been available in recent years, in the early years, when it came to fish, people had to chop it on the chopping board and eat it. Grandma Zhang recalled the past and sighed with embarrassment.