The fragrance of cornmeal, the fresh and rich fish, the sesame and green onion flavor outside, and the fragrant lard for pancakes, the ingredients are purely natural and pollution-free, and they are not produced in greenhouses like in later modern times, so the ingredients themselves have a relatively mellow taste.

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

Rong Yunhe slowly chewed the delicious food in her mouth, swallowed it while savoring the rare delicious food, while continuing to look at other dishes on the table.

Before Lu's mother and Luo Cailei started to deal with the fish, Rong Yunhe suggested that they kill the fish and chop the fish heads down to make casserole fish head tofu soup. Don't throw away the fish scales after they fall off, and don't throw away the fish miscellaneous fish, take it out and clean it up and put it in.

Luo Cailei washed the scales that had faded from the fish, added water, added seasonings such as green onion, ginger, garlic, etc., dripped a few drops of old vinegar, and simmered on the heat for half an hour.

Then take out the fish scales, put the soup aside to cool, but wrap the fish scales with egg batter, fry them into pieces the size of golden peanuts, sprinkle them with Rong Yunhe's description, Luo Cailei tried to make salt and pepper from seasonings, and then put them on a plate.

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

At first, Mother Lu and Luo Cailei were a little worried that the dishes made from fish scales could not be eaten, but after they finished cooking, they began to believe that their ladies were really good.

Not only did the fish scales that were originally to be thrown away became a side dish, but even the corn flour that usually tasted a little sweeter, became better after being mixed with fine white noodles. And after eating too much, I would never feel bloated in my stomach like before.

In this way, if you cook like this on weekdays, you can save a lot of fine white noodles that are not much stored at home. There is no problem with the food stored at home for this winter.

They were still worried, after all, their ladies and young masters grew up eating/fine food, which made them eat cornmeal cakes and fish scales. Will they not be able to eat or accumulate food and cannot digest it?

But after they tasted it after they finished making it, they felt that these things had a unique flavor. Judging from Rong Yunhe's reaction, they also liked this taste quite a bit.

As for Luo Cailei and Lu’s mother, they were worried that they would not digest food, Rong Yunhe did know that this cornmeal was not easy to digest, and it was not easy to eat more for the elderly, children and weak people.

And her body is indeed very weak now. If she eats coarse grains every day, she will probably not be able to bear it.

Considering this situation, she just endured her greed for the cornmeal fish cake. She only ate half of it and tasted it. The remaining half was given to Yun Xing, whose eyes were shiny and stared at the fish cake.

Luo Cailei, who kicked out the fish bones when making the fish cakes, was stir-fried with lard and chopped green onion, sprinkled with seasoning, which was also a side dish.

The fish tails chopped off separately were made into a pot of garlic and served in a celadon sea bowl.

The fish mixed fish were cleaned and fried with pickled peppers, which was a good dish for rice.

In this way, a big fish was used.

After packing up the second big fish, I gently sliced ​​it with a flower knife on the fish. Only onion, ginger, garlic, salt and soy sauce were placed in the fish belly, and steamed it directly in the pot, which exuded the unique flavor of the fish.

The third fish used flower blades to make fish fillets, put the white squids grown in the vegetable field (now cabbage), and then dug some sauerkraut made by Aunt Luo from the jar and made a pot of sauerkraut fillets; the fish meat picked off from the remaining fish made a sweet and sour fish strips, and the last little bit of fish residue mixed with bean flour made a fish noodles.

The fourth fish is a wild mushroom grilled fish made by Uncle Tan. First, remove the scales and internal organs of the fish, then grill the wild mushrooms into slices, sprinkle them with salt and fry them, and then pour the wild mushroom sauce on the fish. In this way, the fish retains the crispy after the barbecue, and will not be dry when in the mouth, but will have the aroma of wild mushrooms.

The fish scale soup that was put aside to cool for a while has condensed into a jade-like jelly. Slice it and put it on a plate. Add garlic paste, vinegar, sugar, salt, soy sauce, sesame oil and sesame paste and pour it on. Aunt Luo happily added a white radish to carve it.

In fact, if there are chili peppers in these dishes, it will be even more delicious. Unfortunately, Rong Yunhe has never seen a plant like pepper here. Even the pickled pepper was a plant when Uncle Tan went to hunt in the mountains last year. He accidentally saw one, so he picked a few of them and planted them in the Rong family's yard. This year, he only got more than a dozen kilograms.

These dishes, plus the snow-white casserole fish head tofu soup, as well as the Yanbei specialty dish made by Da Niu, stewed with vermicelli with chicken, fried eggs with mushrooms and radish, stewed with potatoes with rabbit meat, stir-fried with beans with venison, stuffed eggplant, mixed with black fungus and cucumber, stir-fried with dried tofu, walnut kernel hand-pulled vegetables and garlic sprouts, stir-fried with tofu soaked with tofu, and a total of twenty dishes, which is enough to make up auspicious even numbers.

The cabbage and radish used for cooking are all grown on the five acres of land that the Rong family has cultivated by themselves.

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

Every morning, Tan Yingyuan and Cai Bairui would go to the field to pick up the snow and pick up a few radishes and cabbage, which would be the Rong family’s dish for the day.

The tofu was made by Yuan, the mistress of the Ma family next door.

Before Yuan got married, her family made tofu and sold tofu, so she also learned the good skills of making tofu from her parents' home. The tofu made was white, fragrant and delicious.

After Yuan married Ma Wubao, he naturally made some tofu and sold it to subsidize his household income.

Since the tofu made by Yuan is not only delicious, it also gives a lot of weight, so people from all villages who have some extra money like to buy the tofu made by Yuan and go home to cook and serve it on the table. It is a rare and delicious dish.

ps: These chapters of food make Awu so hungry every day... I can't lose weight anyway~
Chapter completed!