The two of them came back with their arms around each other, with an unconcealed smile on their faces.

Xiao Hei couldn't help but shout as soon as he entered the door: "Boss! Sister Ruizhu! Uncle Chen! News comes from our hometown, and I and Brother Mao are about to get married!"

Um?

Lin Fang couldn't help but look at Qi Ruizhu.

"Ah? You guys... haven't you gone...?" Qi Ruizhu blushed, and she didn't dare to look at Lin Fang's eyes.

It's twisted.

It’s not a mistake for Qi Ruizhu to misunderstand.

The two big and small black and white sneaked out with too slutty expressions, and they all looked like lsp no matter how they looked.

If a serious person wants to marry a wife, who will laugh like that?

It’s only if you go to Nanyanxiang to find the kiln sisters and invite them to have a bite of hot ones, right?

"What? What are you going?" Both Damao and Xiaohei looked confused.

Even if they were in CET-6, they could not guess what Qi Ruizhu wanted to express in the default sentence.

"It's nothing. It doesn't matter." Lin Fang interrupted the awkward conversation between the three of them. "You two are back, help me get some silver frost charcoal. I want to make grilled fish."

"Grilled fish? Wanzhou grilled fish? Suck..." Damao couldn't help but start drooling. Last time Lin Fang made Wanzhou grilled fish, and he was so comfortable.

"Of course not." Lin Fang smiled and shook his head, "Eat some small fish today. Sichuan-style charcoal grilled crucian carp!"

"Grilled crucian carp?" Damao was a little disappointed, "Isn't that thing only used for soup? There are many small fish, especially those small hairy thorns. It is too much and troublesome. If you don't spit out your throat, you will fall out after spitting out the meat. You can't eat it at all! In the countryside, we use soup for pregnant women to make milk for milk."

"That's because you don't know how to eat it." Lin Fang smiled silently, "In Sichuan, charcoal grilled crucian carp is very popular."

"Really? What should I do if there are too many small thorns?" Damao said he didn't believe it.

"So you need charcoal grilling." Lin Fang pointed to the barbecue grilling. "After high-temperature charcoal grilling, the small thorns will charcoal. They will become powder after chewing them gently. You don't need to spit thorns, so you don't have to worry about them."

"There is such a good thing?" Da Mao was overjoyed and quickly pulled Xiao Hei to the backyard to move silver frost charcoal.

When roasting crucian carp, seasoning is very important.

Put some auxiliary ingredients into the crucian carp's stomach, especially stuffing fermented black beans, soaking cowpeas, and pickling peppers. This is a popular method for Sichuan-style grilled fish. It is to make the fish more easily deboned and soak the aroma of pickled peppers and fermented black beans.

Many times, adding or not adding spices can fundamentally change the taste of a food.

In addition to the traditional removal of fishy smell of onion and ginger, and the combination of fermented black beans, soaked cowpeas and pickled peppers, grilled crucian carp becomes particularly attractive.

Lin Fang put the pickled crucian carp on the grill, first simmer on the remaining heat with less heat on the edge, and then deal with the 60s.

After an afternoon of spitting sand and washing it, the sixties of the 60s had already been very clean.

Lin Fang just needs to place the pot on the stove and prepare to boil the 60s.

In this step, some people like to throw the washed 600% 60 into the pot and cook it dry.

Burn for about 30 seconds, and use the juice oozing out of the 60s to prevent the pot from being completely dried.

However, doing so will make the 60s fresher, but it will also make the 60s in the pot full of fishy smell.

For most people, this too strong sea smell will make people feel uncomfortable and will also affect their appetites.

It’s not a gourmet who eats old seafood, it usually doesn’t dry it like this.

Lin Fang prefers boiling in water to let the sixts open.

Take out the boiled 600-inch rinse it briefly.

Next, you can really start stir-frying 60s.

If you want a good food in your sixties, good Douban is the key.

There is no delicious Douban, even if you don’t make any mistakes in every step, the fried 60s always feels less flavorful.

Fortunately, Lin Fang was ready, and while drying thin salt soy sauce, he made some Doubans.

Even this fermented black beans were made at the same time.

The main ingredients required for fermented black beans and soy sauce are soybeans, but the main ingredients are chili and beans (broad beans).

Soybeans should be made from Northeast China, peppers should be made from Guizhou, and humus beans should be made from Yunnan.

The taste of the same crops often varies greatly when they mature in different origins.

If cooked directly, it will be difficult for ordinary people to eat the nuances of the expression.

But if it is used as a seasoning or raw material, and is processed twice, even ordinary people can eat it differently.

Even if I don’t know something is wrong, I always feel the taste is almost done.

After stir-frying the 60s, Lin Fang began to concentrate on grilling the fish.

He picked up a few pieces of bread and put them on the barbecue rack to serve as a staple food.

In the Greater China barbecue world, everything is not allowed to be barbecued.

Even ice cream can be baked, dip some seasonings before eating. [Dog Head]

As the grilled crucian carp turns from the remaining fire to the high fire, the grilled crucian carp that has been simmered inside has long been emitting the aroma of the seasonings inside.

The aroma of fermented black beans, pickled peppers, and soaked cowpeas has a strong and sour aroma, which can especially tease people's appetite.

Even though he was dizzy while eating side dishes, Chen Qingyuan, who was watching the restaurant, couldn't help but take a deep breath.

It would be fine if he didn't inhale. He swallowed unconsciously when he inhaled.

Many people are not very cold about fish.

Even if I want to eat, I am afraid that I will be stuck in my throat.

Compared to eating meat, if you are a little more anxious, eating fish will be painful.

Chen Xiaoyue is the best.

She actually loved fish when she was a child.

The fish is fresh and fragrant, soft and tender, easy to chew and easy to digest. If there is no thorn, it is simply the most perfect food for children.

Even if there are thorns, Chen Xiaoyue loved to eat them when she was a child.

But she has a problem. When she encounters food she likes, she will always subconsciously swallow it in big mouthfuls.

Chen Qingyuan did not think it was offended, but instead felt that his baby daughter would follow his personality.

The problem is that other foods are fine, fish will not become thorny because of the love and indulgence of their elders.

Once, Chen Xiaoyue ate too fast and was caught by fish bones.

Swallow steamed buns, drink vinegar, and poke the throat with chopsticks. After all, all folk remedies will take effect.

At that time, Chen Xiaoyue was tortured.

She almost thought she was going to die, and even cried and begged for mercy with Chen Qingyuan and his wife: "Dad, mom, I will never eat fish again. Don't punish me. Will I make a correction? Save Yue'er..."

Chen Xiaoyue's words made Chen Qingyuan burst into tears. He hugged Chen Xiaoyue and went out, ran to the provincial capital twenty miles away, and knelt at the door of the "Yue'an Hall" of Hu Yuehua, a famous doctor in the two provinces.

Mr. Hu is old and has long stopped attending the court. He doesn't know about this at all.

Hu Yuehua's son made a decision without authorization and asked someone to drive Chen Qingyuan away.

Chen Qingyuan first refused to leave, but later a shopkeeper couldn't bear it and secretly told Chen Qingyuan the truth. After he hurriedly thanked him, he ran to the door of the Hu family's old house and knelt down, alarming the old man.

Finally, the old man was rejuvenated and helped Chen Xiaoyue take out the two fish bones stuck on his little tongue, which saved her life.

Since then, Chen Xiaoyue has never been willing to eat fish again.

Even if the fish is fragrant or delicious.

When I think of the experience that I almost died and the price my father paid for her, the fish no longer tastes good.

But facing the crucian carp roasted by Lin Fang, the desire soaked in Chen Xiaoyue's bones was released little by little.

Gradually, it began to be unable to suppress it.

"Boss, please forgive us for not being ruthless, let's take a break for the time being!" Chen Qingyuan stood up suddenly and looked at his daughter with a cautious look on his face, "Xiaoyue! Let's go to the backyard to avoid it!"

"Dad...I'm fine...gu!" Chen Xiaoyue wanted to say that she was fine, and she didn't need to avoid it, and wanted Chen Qingyuan to rest assured.

But when she opened her mouth, her mouth almost didn't flow out, so she made a loud noise when she swallowed it.

Seeing his father's expression of "I believe you only have a ghost" on his face, Chen Xiaoyue was both ashamed and annoyed.

"father!"

"Cough!" Chen Qingyuan coughed dryly, looking around, "Well... the boss's cooking skills are really great! People like me who don't like to eat fish can't resist it even after smelling it. Let's go, girl, here, we father and daughter can't stay here for the time being!"

Chen Qingyuan doesn’t understand what psychological shadow is.

But he knew that since his daughter Chen Xiaoyue was stuck in a fish bone when she was a child, she would tremble when she saw others eating fish and would feel uncomfortable when she smelled the fish.

When Lin Fang grilled fish, he wanted to take Chen Xiaoyue away.

Just thinking that this would seem impolite, the father and daughter were just here, and they didn't have such decent attitude in front of Lin Fang.

Chen Qingyuan could only barely suppress his temperament. Thinking that Chen Xiaoyue felt a little uncomfortable after a while, he took the opportunity to leave.
To be continued...