Rebirth Not To Be A Good Wife

Chapter 16

Chapter 16 Sweet and Sour Carp

    The fish is very fresh, and the little bit of gelatin on the fish belly is still very elastic.

    Chu Qin had never felt hungry when she was thinking wildly in the room just now. Now that she was sending off the person sent by the prince, she calmed down, and when she returned to the room, she suddenly felt hungry.

    As a matter of course, she asked Qingqiu to pick up the meal, and specifically instructed that there was no need to cook fish in the dining room, let alone double-cooked meat, but she had to add more big white steamed buns, because the soup of sweet and sour carp dipped in steamed buns was delicious.

    Qingqiu wrote down her order and went, and returned with a meal in a few moments. Master Zhang knew that the three young masters entered the palace today, and guessed the meaning of the carp early in the morning. Although he didn't understand the statement in the simmering meat, he also guessed that it should be the opposite of the carp - if the carp If you win the battle, then the pot meat will return with a slap in the face.

    So Chu Qin said, "Don't go back to the pot." He understood at once, and hurriedly congratulated Qingqiu, and then asked her, "Why don't you want the fish?"

    Qingqiu smiled and said, "I think it's the third son and the crown prince. After talking about the lady's arrangement, the East Palace gave a sweet and sour carp."

    Master Zhang knew it, and then guessed that the whole head was to be eaten with fish soup, and he once again sighed that this lady of Chu was really a master of food. Son.

    Signaling him, he specially picked two Xuanhu steamed buns for Qingqiu to take away. If you eat it in soup, Xuanhu is better than Shun noodles. On the one hand, it can absorb the soup better, and on the other hand, it is softer.

    As expected by Master Zhang, Chu Qin was really satisfied when he saw this steamed bun. When she was a child, she thought that the big steamed buns were very cute and chubby. Of course, it was only limited to the fine noodles, and the rough noodles were not enough.

    After all the dishes were arranged, Chu Qin couldn't wait to grab the steamed buns and dip them in the fish soup to taste. Seeing that the white steamed buns were quickly dipped and dyed brown in the fish soup, Chu Qin picked them up and threw them into her mouth. The sweet and sour taste and the soft texture of the soaked steamed buns rippled between her lips and teeth, and she was in a good mood all of a sudden.

    She even felt that this whole day of worrying was worth it!

    Then she grabbed the fish again and pulled a piece of meat from the belly of the fish to taste it. The cooking skills of the East Palace Dining Room did not disappoint.

    The fish is very fresh, and the little bit of gelatin on the fish belly is still very elastic. The fish was briefly fried before being cooked with seasonings, and the skin of the fish tasted slightly burnt. The sweet and sour soup is suitable for eating with rice and steamed buns, and it is not too heavy to eat directly. Chu Qin carefully soaked the torn fish belly in it before eating it, and the soup filled the meat. Among the textures, it becomes more and more delicious.

    If she was so inattentive, she ate most of the fish. In addition, she also served steamed buns, so she was stunned to rely on the fish to feed herself, and did not care about other dishes, but there was another inconspicuous "good thing" in the fish, and she couldn't help but keep talking. I ate two pieces.

    It's garlic cloves.

    Braised fish and sweet and sour fish should be put on more or less garlic cloves, both to remove fishy smell and to enhance freshness. If the cooking time is not too long, the inside of the garlic cloves will still taste garlic, and there will be no taste in the mouth after eating. But if the heat is enough, the garlic cloves are completely simmered in the soup, the texture will become soft, and most of the lingering garlic flavor will be dissipated, leaving only a little aftertaste that is just right. No weird smell.