Jiangyang had already decided to deal with the fish, so he made a sweet and sour carp, which was more in line with the taste of Sichuan Province.

The fish that had just caught were full of vitality and were restless in the bucket, splashing water from time to time.

I can't use this fish for lunch, and I let it live for an extra afternoon.

Uncle Jiangyang took a bamboo basket that used to be filled with piglets in rural areas, put it in water, fixed it with a rope, and put the fish inside.

After a simple lunch, Aunt Jiangyang prepared to make a delicacy - Douhua!

The beans were soaked by aunt Jiangyang early in the morning. The dried beans became swollen after soaking in water. At this time, clean water was added and grinded into a slurry with a machine.

In the early years, tofu no machines were used, but stone mills were used. Now this stone mill is still on an open space in Uncle Jiangyang’s house, covered with moss.

Their stone mill is relatively large, and it requires a large wooden bracket to be pushed by one person with all his strength. Adding beans requires another person to come, and one person cannot complete the work.

Some people say that stone-milled tomatoes are more delicious than machine-milled. Jiang Yang didn’t know that he had forgotten the taste of stone-milled tomatoes.

Because since the establishment of machines, time-consuming and labor-intensive tools such as stone mills have long faded out of people's vision.

The soaked beans are ground out by the machine and look as white as milk.

At this time, there are many bean dregs in the soy milk, which need to be carefully filtered, otherwise it will greatly affect the taste of the tofu.

The filtering uses a mesh made of coarse cloth, put the soy milk inside, pinch the mouth of the bag, squeeze it continuously with your hands, and add clean water continuously.

Among them, the ratio of water to soy milk is particularly important. Too much water will not be easy to form, and too little water will be too old. Among them, the ratio is that aunt Jiangyang has rich experience.

At this time, Jiang Yang was dealing with the carp, scraping off the scales, venting the belly, taking out the internal organs, cleaning the fish's abdominal cavity. Remove the fish's gills and clean them carefully.

In addition to fish and tofu, there are also fresh ribs and fresh pork that Jiangyang had just bought. Jiangyang even saw a piece of beef, which his uncle bought when he was in the market and felt moved.

In addition to meat dishes, there are also vegetarian dishes, which are the cabbage and radish grown by this family. Uncle Jiangyang also bought some other vegetables and came back.

The Spring Festival couplets outside were posted by Uncle Jiangyang, while Grandpa Jiangyang was watching them below.

There is no need to pay much attention to pasting Spring Festival couplets now. Some are pasted a few days earlier, and some are pasted a few days later. Anyway, they are different. In short, just paste them before the New Year.

Grandma Jiang Yang helped in the kitchen, and Jiang Xiaoyu was also pulled by her aunt to wash dishes and vegetables in the kitchen.

As time passed slowly, Aunt Jiangyang's soy milk was filtered, and the rest was very testic.

Grandma Jiangyang had already ignited the fire, and Aunt Jiangyang poured a bucket of soy milk into the pot. The production of tofu is not only cumbersome, but also requires patience and care.

Soy milk should be boiled to a boiling level that is not boiling, and cannot roll like boiling water. At this time, a special thing needs to be used - alkaline water!

The tofu pastry in Jiangyang’s hometown uses alkaline water. This is called water, but it is actually a stone-like thing. When using it, knock it a little and dissolve it in the water.

This water is alkaline water, mix soy milk and alkaline water, scoop a little with a spoon, and rotate it in one direction along the surface of the soy milk until the alkaline water in the spoon is fully mixed with the soy milk in the pot. Repeat this way, and when the soy milk appears floc, it will be fine.

At this time, the fire cannot be high, just keep the temperature! Just wait for all the flocs to settle and form a solid.

At this time, the last step is to press the tofu! The tofu that has just condensed is very soft and will rot if it touches slightly. Such tofu cannot be clamped up. Therefore, it needs to be pressed!

There are also skills to press, and strength is the key. If it is too light, there will be no effect. If it is too heavy, the tofu will rot.

At the same time, in the appropriate range of strength, there are also layers. Some people will press the tofu to make it too old, while others will be too tender.

The truly well-made tofu is trembling when pinched, it doesn’t rot like water, melts in the mouth, has a delicate taste and no graininess.

Aunt Jiangyang is well aware of the tricks, and her tofu is the best around her.

After pressing the tofu, you don’t need to burn the fire again, just keep the residual heat in the stove at the temperature.

On the side, Jiang Yang's preparations were almost done. The oil temperature was also at the right level, and the carp was modified with a flower knife and wrapped in starch.

There are two key points for sweet and sour carp. One is the frying of carp, which is the control of heat; the other is the production and seasoning of sauce, and the heat is also indispensable.

The carp is fried in the same shape, and the fried carp should be bent in a bow shape.

This will not make the carp taste better, but the purpose is to make the carp look more vivid. Imagine a straight carp and a curved carp, which one looks more vivid?

After frying, Jiang Yang put the fish on the plate.

Next is to make the sauce. The quality of the sauce directly affects the taste of this sweet and sour carp. If fried carp affects the taste, then the sauce affects the taste.

The two complement each other and are indispensable. A perfect sweet and sour carp not only tastes crispy on the outside but also tastes sweet and sour.

After making the sauce, Jiangyang poured it on the carp and sprinkled it with a little shredded green onion. A sweet and sour carp that can be sold can be cooked!

When cooking sweet and sour carp well, Jiangyang also needs to cook fish-flavored pork ribs, double-cooked pork, stir-fried vegetables and other dishes.

The beef has been stewed in the pot before, and the side dish is radish, which is the braised beef!

I was busy for almost an afternoon, and the sumptuous New Year’s Eve dinner was finally ready.

The aunt put a plate in front of each person, which was used to hold chili water! Because tofu is dipped in chili water!

The production of pepper dipping water is also very special because Jiangyang and their hometown want to place a special plant leaf. The leaves are thin, with purple patterns on them, the edges of the leaves are smooth and there is no serrated structure. The leaves of this plant have a very special taste. They are cut into thin and placed in dipping water to make a unique taste.

After the wood ginger oil is also an indispensable seasoning in dipping water. This is the oil squeezed from wood ginger. It tastes very special. You only need to put a little bit in the water, not too much.

The dishes on the table are rich, including tofu, sweet and sour carp, fish-flavored pork ribs, double-cooked pork, braised beef, vinegar and cabbage, sausage, bacon, etc.

The table was filled with scattered. After the whole family sat down, Grandpa Jiang Yang said, "Eat quickly!"

Everyone took action together and reached out to the dishes they liked.

A New Year’s Eve dinner contains people’s summary of the year and their beautiful prayers for the future.

...

After dinner, everyone sat in front of the TV, waiting for the Spring Festival Gala!

There are dried longans, melon seeds, peanuts and other dry goods on the coffee table! This is to watch the Spring Festival Gala and not be too boring when watching the night watch.

Jiang Yang didn't care about the content of the Spring Festival Gala, but instead sent blessings on his mobile phone, making a call became his main business.

I called Meng Wanqiu, Uncle Zhu, Mr. Xu, Mr. Liao, Mr. Liu, President Lin, Mr. Jiang, Mr. Zhou Wei and his godfather.
Chapter completed!