Ao Fugui interrupted and said, "You have to ask your family this. He is a chef. If you ask my dad what he does, my dad will definitely not make it, otherwise I wouldn't have eaten much?"

Ao Qianmao glared: "What's the matter? Your father is very skilled. I tell you that Teacher Lu, there are some specialties in making cypress sauce. You must use serious rice field cypresses, not the kind on the beach. Although they look similar, experts say they are all cypresses, but they are actually very different. It's sand, with sand in your body and salty taste. If you make sauce, you'll be done."

Ao Muyang listened with relish and nodded, "Yes, Uncle, you are right. I remember that you have to use these fresh water squids to make serious squid sauce. You continue to say, I'll learn."

Ao Qianmao coughed and said, "You can't do it, Yangzi? You are the chef who has returned from studying in the capital."

Ao Muyang said: "I can't learn to do this in the capital."

Ao Qianmao said: "Well, uncle shows you a skill. The craftsmanship of this cypress sauce has been passed down from generation to generation by our fathers. Its production process is quite complicated, time is long and the income is low, so fewer and fewer people are willing to learn how to do it."

Ao Muyang nodded and said, "Yes, we should inherit the recipe of this dish. It is actually a sauce with the characteristics of our fishermen, and it definitely has a unique position in food culture."

"Okay, Yangzi, you kid can see things far away." Ao Qianmao also nodded, with a look of praise on his face, "Our syrup sauce is a good thing, and we eat a lot."

He licked his tongue and became excited and continued to say: "Now everyone says that the original dishes are delicious. For example, it is fried with sausage sauce. It is a big deal, stir-frying cabbage, water spinach, beans, cucumbers, and tofu. Is there anything that cannot be fried?"

"Just say you can stir-fry cabbage with cypress sauce. Boil the oil until it is hot, and make some cypress sauce into the oil pan and stir-fry it. I'll tell you, the fragrance will come out immediately. No need to do anything else. Pour the dish in and stir-fry for a few times. It will be a good dish when it comes out of the pot. It tastes absolutely fragrant and absolutely first-class!"

Ao Fugui swallowed: "Dad, you said this thing is so delicious, why don't you make some for me?"

Ao Qianmao glared at him: "If you want to do it, you must have a scattered person. Why don't you catch scattered persons in your daily life?"

Ao Fugui said aggrievedly: "When I was a child, I caught a lot of worms and I often went to catch them with Yangzi and the others, but I didn't see you doing it."

Ao Qianmao stopped talking, and his face turned a little red.

Ao Muyang thought he was blocked by Ao Fugui's words, so he said, "Uncle, it's okay. Today we will go back and make a pot of croaker sauce to let Fugui eat enough."

Ao Qianmao said vaguely: "Haha, this kid doesn't have to eat such high-end things."

No one knows a son is better than a father, and no one knows a father is better than a son.

Ao Fugui stared at his father suspiciously and said, "Dad, can you? You are talking here again and again, are you not good at doing it?"

Ao Qianmao blinked and said, "Didn't I say just now? I can use squid sauce to stir-fry dishes. How to make this squid sauce from our fishermen? I'm really not very good at it."

If it weren't for the close relationship and the elder, Ao Muyang wanted to hit someone, was he just pretending to compete?

From this point, we can see that the traditional recipe of the dish "现营营" is indeed on the verge of losing. Even people of Ao Qianmao have never seen it before. It is very rare in fishermen's dishes.

As the saying goes, I have never eaten pork and seen pig run. For fishermen, they may not have eaten a lot of seafood, but they should have seen the recipe. If they have never even seen the recipe, it only means that this dish is rare in normal times.

He became curious. He originally planned to grind the worms and think about it and make it into sauce by himself, but after hearing Ao Qianmao's words, he decided to learn how to cook this dish.

Ao Qianmao helped him call a few old men who were good at cooking, and said that there was no problem with other things. After talking about squid sauce, they were all a little vague.

It’s not that everyone can’t cook this dish, but that everyone can cook it differently. They all say that it is the most traditional way to pass on the way from their fathers, which makes Ao Muyang very troubled.

In this way, he simply started the stove again and thought about it by himself based on the recipe he found.

What is certain is that you need to prepare three ingredients for making cypress sauce: glutinous rice, cypress and coarse salt. These are the three common ingredients, as well as MSG, soy sauce and chili sauce.

Ao Muyang thinks that as long as other ingredients are added, it is not the traditional cypress sauce, because when the fisherman cypress sauce appears, it is the most difficult for everyone to live. How can there be so many ingredients available?

So he prepared a big pot, followed the recipe, he put the glutinous rice and fryed it hard with firewood until it was browned.

Then he used a fish-picking knife to cut off the mouth of the worm one by one. This was the news he got from one of the old fishermen. The mouth of the worm was the fish the fish the most. In the era when there was no cooking wine and there were few onions, ginger and garlic, it was impossible to remove the fishy smell of this sauce, so he could only start with the ingredients.

Cut off the mouth one by one, put it in a large bamboo sieve, mix fresh ginger and pound it into a wooden pestle.

This is a job of strength. Zhong Cang took over directly and said in a muffled voice: "Long Head, look at me!"

The wooden pestle was played with like a golden cudgel by him. Soon, the broken pest gradually became pulp-like and water-like.

The bamboo sieve has fine holes, and the slurry water seeps down and drips onto the glutinous rice. Finally, only those skewers that cannot be crushed are left on the bamboo sieve.

Zhong Cang was frugal and wanted to rinse the clove shells with water to make the best use of the food. Ao Muyang shook his head and said, "No, you can't add water in this process, otherwise the sauce will easily deteriorate."

The squids on bamboo sieve have been weighed in advance. This sauce is made for rice. It is similar to pickles. It requires a lot of salt, which can also increase its shelf life.

According to the inquiry, Ao Muyang added glutinous rice to the ratio of 1 jin of crocus and 4 taels of salt to stir and put it in the jar.

The mouth of the jar must be sealed with plastic film, then wrapped around the ropes and tied up. After drying, he placed it directly south. Finally, the fisherman's croaker sauce must ferment and require high temperature.

After working until the evening, Lu Zhizi felt regretful: "Can't you eat cypress sauce today?"

Ao Muyang said: "There are other delicious foods."

When he was cleaning up the school, he brought a batch of wood with chicken mushroom mycelium and put it on the shade of the old house. Now Zhong Cang and his wife live in the old house. He specifically instructed Wang Xia to sprinkle some water on the occasional way to create a humid environment for the mycelium to reproduce.

It is spring now, and the temperature and humidity are suitable for bacterial development, and some chicken mushrooms have grown.

Wang Xia picked it in time and then dried it. Now it is more convenient to make chicken mushroom oil after drying, eliminating the process of using high-temperature frying to remove moisture.
Chapter completed!