Chapter 893： Casual side dishes (part 1) (2/2)

Uh, far away.

Lin Moumou wondered that it wasn't that he made it so stingy, but the little girl shouldn't be able to eat that much... right!

Crucian carp is simmered with sour papaya and fish sauce to make a hot and sour taste. The crispy meat carp can be eaten with a light rice porridge. A simple dip in water can meet the taste of the little girl.

Give the big guy another prawn **** soup, saving money, effort and time, it's perfect.

After entering the kitchen, Lin Chou finally revealed his true colors as a hypocrite.

The few crucians who escaped from the shallows thought that the crucian carp who had escaped from birth this time were planted, and they were indeed escaping from the ”ascension” to the sky, ascending to the sky.

The eyes of the **** crucian carp were shining with the bright lights of the kitchen, and the dark eyes were dim and empty.

Lin Chou didn't plan to put seasonings other than fish sauce sour and green papaya slices in the sour papaya stew. It relied on the original flavor of these three ingredients to support the scene.

Therefore, the black clothes and nice side scales in the belly of the crucian must be removed.

When making a cut on a crucian carp, the first line on the back of the gill is slightly deeper, and the fishy line can be picked up with a toothpick and then gently stretched out of the body.

The fishy line is cyan, and there is no stain inside.

”Sure enough, it's a red-line crucian carp, it's interesting.”

The sour fish sauce that had not been seen for many days did not evolve into a tank of failed hot peppers. The acidity did not increase, but it was a little more mellow and rich.

The small fish floating in the thick red soup have a somewhat crystal clear posture. The skin of the slightly larger fish is transparent, and the flesh inside actually looks red and beautiful, very beautiful.

The original little fishy smell has completely become a memory, time and fermentation have taken away all the deficiencies.

As for what remains, it is full of refreshing.

Lin Chou sighed,

”If Lao Lin can make such a tank of sour fish sauce, it must be something like a treasure—it's very likely that he will leave it to me as a family heirloom every day.”

Lin Chou’s father did not have his conditions. Even when business was better, he might be able to buy chili and green pepper, but he would not be able to get rare little guys like anchovies, shibazi, chauding, and willow roots. Luxuriously used as a raw material for fermentation.

Sometimes Lao Lin didn't even use crucian carp, so he could only use catfish slivers which had a strong smell of soil.

The oil is oily in the pot, and the oil removes the fishy smell. When it is about 60% hot, add some minced garlic and **** slices, and then pour the fish sauce sour.

As the saying goes, raw onion and cooked garlic are the simplest ultimate taste experience.

The minced garlic cooked in oil removes the sharp taste of garlic, even if it is used to steam vermicelli and baby vegetables without scallops, it can be very delicious, and the condiment only needs a little soy sauce.

The sourness of the fish sauce has evolved from the freshness when it was born to the full-bodied, rich sour fragrance, and the addition of garlic makes a pot of red and colorful soup invigorating.

Whenever a bubble gushes out from the thick soup with all its strength, the taste and feeling make Lin Chou extremely happy.

It's like a certain time after the oyster oyster meat roasted on the sea is eaten, the vinegar sauce and garlic are still boiling slightly in the oyster shell, and the aroma of the sea breeze diffuses.

——Thief chickens are transparent and thieves are active.