The fragrance of the cornmeal, the freshness of the fish, the fragrance of sesame seeds and green onions on the outside, and the fragrant lard used for pancakes are pure and natural because of the pure nature of the ingredients, and they are not produced in greenhouses like the modern times of later generations, so the taste of the ingredients themselves is relatively mellow.

Therefore, even if it is made of the simplest ingredients, there are not too many condiments, and the simplest cooking method is used, but it can better reflect the deliciousness of the food, and it is really a different kind of enjoyment to eat in the mouth.

Rong Yunhe slowly chewed the delicious food in his mouth, swallowed it, and continued to look at the other dishes on the table while savoring the rare deliciousness.

Before Rong Yunhe and Luo Cailei started to deal with the fish, they suggested that after they killed the fish, the fish head should be chopped off to make a casserole fish head tofu soup.

Luo Cailei washed the scales that had faded off the fish, added water, put onions, ginger and garlic and other seasonings, and then dropped a few drops of old vinegar, and put them on the fire to simmer for half an hour.

Then the fish scales were fished out, and the soup was set aside to cool, but the fish scales were wrapped in egg batter, fried into golden peanuts and rice-sized grains, sprinkled with pepper and salt that Rong Yunhe described and Luo Cailei tried to make with seasonings, and then put them on a plate.

This salt-and-pepper fish scale is ready, and it is also a side dish with a unique flavor.

At first, Lu's mother and Luo Cailei were a little worried that the dish made from fish scales could not be eaten, but when they tasted it after they made it, they began to believe that their young lady's words were really good.

Not only did the fish scales that were meant to be thrown away become a side dish, but even the cornmeal, which usually tastes a little heartwarming, became more delicious after being mixed with fine white/noodles, and I no longer felt the same bloating stomach as before after eating too much.

In this way, if you cook like this on weekdays, you can also save a lot of fine white/noodles that are not stored at home, and there is no problem with the food stored at home to survive this winter.

Originally, they were still worried, after all, their young lady and young master grew up eating/fine food, which made them eat cornmeal tortillas and fish scales and fish offal, would they not be able to eat or accumulate food and could not digest it?

It's just that when they taste it after making it, they feel that these things also have a unique flavor, and looking at Rong Yunhe's reaction, they also like this taste.

As for Luo Cailei and Lu's mother, who are worried about the indigestion of the accumulated food, Rong Yunhe does know that this cornmeal is not easy to digest, and it is not easy to eat more for the elderly, children and frail people with bad stomach.

And her current body is indeed weak enough, if she eats coarse grains every day, I am afraid that she will not be able to stand it.

Considering this situation, she only endured her greed for this cornmeal fish cake and only ate a small half of it, and the rest of the majority was given to Yun Xing, who was staring at the fish cake with shiny eyes on the side.

The fish bones kicked out when making fish cakes, Luo Cailei used lard and green onion to boil according to Rong Yunhe's words, sprinkled with seasonings, and it was also a side dish.

The fish tail chopped off separately is made into a pot of garlic roasted fish tail and served in a celadon bowl.

The offal was cleaned up and stir-fried with pickled peppers, which was a good dish to go with rice.

In this way, a big fish is used.

After the second big fish is cleaned up, it is gently sliced a few times with a flower knife on the fish, and only green onions, ginger, garlic, salt and soy sauce are put in the belly of the fish, and they are steamed directly in the pot, and the unique taste of the fish is all exuded.

The third fish was made into a fish fillet with a flower blade, put the white pepper (now cabbage) grown in his own vegetable field, and then dug some sauerkraut from the jar to make a pot of sauerkraut fillet; The rest of the fish is removed to make a sweet and sour fish stick, and the last bit of fish scrap is mixed with bean flour to make a fish noodles.

The fourth fish is the wild mushroom grilled fish made by Uncle Tan, first the fish is grilled with scales and internal organs, and then the wild mushroom slices are poured with water and sprinkled with salt to fry, and then the wild mushroom juice is poured on top of the fish, so that the fish not only retains the crispiness after the barbecue, but also does not dry the mouth, but adds the fragrance of wild mushrooms.

The fish scale soup that was put aside to cool at the beginning, after cooling for a while, has condensed into a white jade jelly, sliced and put on a plate, added garlic, vinegar, sugar, salt, soy sauce, sesame oil and sesame sauce mixed evenly and poured on it, Aunt Luo also added a white radish carving very happily.

In fact, these dishes will be more delicious if they have chili peppers, but unfortunately Rong Yunhe has not seen this plant here, even the pickled pepper was also when Uncle Tan went hunting in the mountains last year, he saw one by chance, so he picked a few, and the seeds he brought back were planted in the courtyard of the Rong family, and this year he only got a dozen catties.

These dishes, plus the snow-white casserole fish head tofu soup, as well as the Yanbei specialty chicken stewed vermicelli, scrambled eggs with mushrooms and radish, rabbit stewed potatoes, venison fried beans, stuffed eggplant, fungus cucumber mixed with dried tofu, walnut kernel shredded vegetables and garlic sprouts and fried tofu bubbles, just a total of 20 dishes, enough for the auspicious even number.

The cabbage and radish used for cooking are all planted on the five acres of land that the Rong family cultivates by themselves today.

Although it is snowing in Yanbei now, there is still no real winter, so the cabbage and radish in the field are still growing well.

Every morning, Tan Yingyuan and Cai Bairui will go to the field to pick up the snow and pick up a few radishes and cabbages to come back, which is the Rong family's dish for the day.

And the tofu was ground by the hostess of the Ma family next door, Yuan.

Before Yuan's marriage, her family made tofu and sold tofu, so she also learned a good skill of making tofu from her mother's family, and the tofu she made was white, fragrant, and delicious.

After Yuan married Ma Wubao, he naturally made some tofu and sold it on weekdays to subsidize the family.

Because the tofu made by Yuan's is not only delicious, but also enough catties and two catties, so in these ten miles and eight villages, people who have some extra money on weekdays like to buy the tofu made by Yuan's and go home to cook and serve it on the table, which is also a rare good dish.

ps: These chapters of food are written so that Grandma is so hungry every day...... It's not good to say that it's good to lose weight~

In addition, bow and thank the dear little angels for their clicks, collections and recommended votes, as well as your long comments and comments, there are too many people, and Ah Yu is not a little name, here is a group, thank you again for your support, Ah Yu will definitely work hard to write an article to return to the little angels Da ~ O(∩_∩)O~