Chapter 523: River Fresh Feast

Sima Guang nodded: "The old man also admires it tightly, and he knows that when he was in Yangzhou, he wrote "Ying Zhao Yan Shi Shu", which put forward the ideas of emphasizing farming, saving money, appointing meritocracy, suppressing the strong and strong, guarding the border, reducing redundant soldiers and redundant officials, and eliminating monks and nuns, which actually opened the precedent for Fan Xiwen's Qingli policy. ”

"He has a straight temperament all his life, and he dares to speak out when he encounters problems. Not afraid of power, to bow down to the right word as their own responsibility. After being demoted three times, he wrote "Three Dethroned Fu", which includes "succumbing to the body and not yielding to his way, and letting a hundred people lose anything; I should be upright and upright, and I will do it for the rest of my life. 'I don't turn back, and I can be called a model for my advice. ”

Belch...... Well, it's a beautiful misunderstanding, we're not talking about the same thing.

The carp in Yangsanbo is very fat, and there is another specialty, pigeon fish.

Because the pigeon fish likes to live in the water between the steep cliffs, the habit is somewhat like the pigeon on land, and the pointed head is also quite similar, so there is a legend that this thing is transformed by the pigeon entering the water.

Su Youda lived by the river and felt that this fish and the copper fish in the Yangtze River were the same species.

However, unlike the copper fish in the glass river, the pigeon fish in Liangshanbo are yellow and purple, which is really like copper bars.

There is a small fishing village on the side of Liangshan, and Su You invited a fishing boat, only to know that in addition to the famous Yellow River carp, this thing is now more famous than the Yellow River carp.

In fact, it is still more than 200 miles away from the Yellow River, but it is also a canal connected to the Yellow River water system, and the fisherman said that this was brought in by the Yellow River's bursting embankment, and Su You had no way to take him.

There are too many allusions in Sima Guang's stomach, and after knowing that this strange fish with a pointed golden body is a pigeon fish, he immediately said: "In the sixth year of Emperor Hui of Jin, in Xihe County, Qinzhou, Yang Mao once built a feud with Chi Country, and there is a famous spot called Ma'an Cave. ”

Du Fu traveled there that year, and recorded that every year before and after the spring equinox to Qingming, there will be pigeon fish swimming out of the hole, each tail weighs about half a catty, the taste is very delicious, and it will never come out of the hole when the time comes, and it is also known as the divine fish. But that's what it looks like. ”

Su You said with a smile: "So ten thousand books are not as good as a thousand miles away, but whether it is true as Shaoling said - practice is the only criterion for testing the truth." Today, let's see if what the ancients said is valid. ”

Picked another carp, a grass carp, the fisherman met a big buyer today, overjoyed and pitiful at the same time asked the grass shrimp if they wanted, he still has a few catties of grass shrimp in the fish cabin.

Su You looked at the child rocking the oar at the stern, estimated to be the grandson of the fisherman, shirtless, with a calf nose pants with several patches on his body, sighed, and bought all the shrimp and the remaining small miscellaneous fish, exchanged the fish with the fisherman with flour, and gave dozens of copper coins.

Brewed a cup of Emei snow buds for Sima Guang, and Su You carried the fish and shrimp to the back to cook himself.

Sima Guang shook his head, he has been out for many days, and he understands Su Mingrun's habit, he can do it himself and never fake others.

However, the cooked dishes are indeed delicious, and I heard that this baby also wrote his own invention and the gourmet dishes collected from all walks of life into the "Lu Chenlu", which means more proud than any science and engineering arithmetic book questioning, and is full of confidence in the eternal.

Forget it, cannibalism has a short mouth, too lazy to talk about him.

Su You brought the fish and shrimp to the back kitchen and began to cook.

First, remove the gills, scales, and disembowelment of the carp, cut the mouth with a knife on both sides of the fish body, smear it with salt, cooking wine, and shredded onion and garlic, and marinate it.

On one side, pour boiling water into a clay pot, send shiitake mushrooms, and dried bamboo shoots.

The shrimp in Liangshan Boli is very large, and now it is sparsely populated, and the aquatic products are not generally abundant, and it is not a place that can be managed by the imperial court.

In later generations, boiled shrimp and steamed fish soy sauce were ready-made, but here in Su You, they had to be made fresh.

Whether he is an authentic foodie, he can cook dishes, he can make seasonings, and he is a glutton.

In fact, it is very simple, heat a spoonful of oil, stir-fry the ginger slices until fragrant, then add three parts of dark soy sauce, half part of light soy sauce, boil for a while, and then add sugar.

After the sugar is boiled, heat the water, add a green onion, and boil a stick of incense on low heat until the soy sauce can be slightly hung on the wall of the pot, and the soy sauce can be boiled.

Next, pour the cooking wine, egg whites and starch into a bowl, stir into a paste, and spread the wet starch evenly over the carp.

Heat the oil and pour over the fish, wait until the dough is hard and set, then put the fish in the pan and fry until golden brown.

Take advantage of the time to fry the fish, prepare minced ginger and garlic, chives, and chopped coriander.

After the fish is fried, put aside the water and steam, change the heat, and wrap the small trash fish in flour and fry it slowly.

On the other side, remove the gills of the pigeonfish, wash the internal organs, put it in the pot of water and blanch it slightly, scrape off the skin in cold water, and make willow knives on both sides. Shiitake mushrooms, ham, bamboo shoots, shredded meat.

In the middle, I kept taking out the small trash fish that had been fried once and replacing it with a new one.

The pigeon fish is put on a plate, and the fish is placed with shiitake mushrooms, ham, bacon fat, shredded bamboo shoots, shredded green onions, and ginger slices. Add clear soup, cooking wine, and salt to the bowl, lightly pour it on the fish, and steam it over a hot fire.

Throw some shredded green onion and ginger into the bottom water of the steamed fish, and use it later.

After the head of this small fish is fried, put aside the water and gas, leave the bottom oil and start making carp.

Add an appropriate amount of sugar and stir-fry the sugar color, add the minced ginger and garlic and stir-fry until fragrant, pour in light soy sauce, cooking wine, dark soy sauce, apricot and plum sauce, then add water, put the fried carp in, add salt to taste, and then start stewing.

While simmering, use a spatula to scoop up the sauce from the pan and pour it over the exposed fish.

Water starch should also be prepared in the middle.

Soon the pigeon fish is steamed, served out and drizzled with some soy sauce, and by the way, the shrimp are boiled in boiling water in the pot.

Now there is no lemon in Da Song, but there is a seasoning that is no worse than lemon - citron.

Boil a pot of tea with dried shredded citron and tea leaves.

Put the remaining green onion and ginger shreds in a bowl, pour a spoonful of hot oil, stinging and fragrant, and mix it with the remaining soy sauce, which is the dipping sauce for boiled shrimp.

Cook the shrimp quickly, take it out after cooking, and make room for the pot to fry the small fish twice, and then the carp over there is also cooked.

The carp is put into a pot, the small fish is fried just right, sprinkled with pepper and salt, and a beautiful lake feast is ready.

When he came out of the kitchen and saw Sun Neng setting up the dishes and chopsticks, Su You beckoned to him: "Serve." ”

Chongyi's eldest brother has been too bad recently, and he has always been his youngest, and now there is a little brother, so he sets up a few wooden sticks of different thicknesses as cannons every day to show his professional knowledge.

How Su You painted a flatbread for him, he painted it with Sun Neng, and then added oil and vinegar.

One day, he led 50,000 divine machines to conquer the south and the north, fought on the battlefield for the great empire, and the strong beam was destroyed, and then he was killed on the battlefield by the enemy's last feather arrow.

The horse leather shroud was returned and buried under the imperial mausoleum.

The portrait hangs in the Lingyan Pavilion, and the name is engraved in the Martyrs' Shrine.

The little ladies of the ten thousand families in Bianjing City cried in unison, and their wails were dry - that is the career that a big husband should have!

Then I was whipped by Shi Wei, shut up for me, squatted well, raised my hands flat, looked into the distance, strangled the brick with five fingers, if I dared to fall down, I would go into the water and swim for five miles!

But these are all morning homework, after a nap at noon, Sun Neng also has to learn mathematics with Chen Zhaoming, learn physics with Chongyi, practice aiming, learn "Analects" and "Book of Han" with Su You, and occasionally Sima Guang is free, and also tell you about "Book of the Later Han".

What kind of person is Sima Guang, that is the big guy who lectures to the emperor, a "Biography of Feng Yi", a "Biography of Cen Peng", easily brainwashed a few small ones, Su You once secretly saw Sun Neng crying quietly at the stern after listening to the class, with the character of this baby, there is a high probability that he is not homesick, and most of them regret their waste over the years.

When everyone came to the table, Sima Guang said warmly: "The cadres have changed a lot recently, so people don't have the will to suffer, and they don't suffer from the drowning of the boss." If there is anything you don't understand in your reading, when Mingrun is not free, just come and ask the old man. ”

This makes everyone have no temper, at the age of six or seven, they know that they take the initiative to add learning tasks to themselves, and they consciously learn one or two hours more than their brothers every day, and they have been extremely self-disciplined in this area all their lives to the point of being almost cruel, anyway, Su You has never seen the second one in his previous life and this life.

On the same boat with Wang Anshi, Su You can still talk and laugh and be on the same boat, and Sima Guang is in the same boat, how can he have a sense of guilt that if he doesn't work hard to improve himself, he is sorry for the country, sorry for the people, and sorry for the official family?

Hell yes! I've been working hard, okay?!