Chapter 3 Dried Swordfish

Fang Meixian, who received the busy message, was stunned, and asked Li Weixin in a daze, "What does your sister mean?"

"Sister... She must have agreed, right?" Li Weixin was not sure either.

Did Li Weiyin agree?

of course not!

Because the Li family didn't know that she had a boyfriend, if she hadn't met someone she liked, the Xu family might be a good choice.

Although her parents were eccentric, she never scolded or scolded her harshly since she was a child. She lacked food and clothing, and she was also raised by rich people.

She is still a conscientious person for the kindness of nurturing, so it is impossible not to repay her.

Three hundred million, her boyfriend can afford it too!

On the other hand, Mrs. Xu, since she has been honest about Mr. Xu's situation, she has to go to express her attitude in person. Mrs. Xu is the woman she admires the most. Li Weiyin thinks Mrs. Xu should have a big heart, and the Xu family's pride is also She is not allowed to do things that are extortionate.

Even if she is suitable for Mrs. Xu's choice, Huaguo is so big, there must be other suitable people.

Li Weiyin called a friend. His father was the most famous surgeon in Jincheng. He had a lot of contacts in this area, so he quickly found out about his father's situation.

Knowing that he was out of danger, Li Weiyin softened and put the minced fish in a bowl for a while.

He took out another bowl and knocked the eggs into it, stirring them neatly.

Take the fish bowl, add water, water, salt, Shaoxing wine, ginger juice, beat vigorously, pour egg liquid while stirring, and stir into surimi paste.

On the other side, peel off the outer film of raw pig suet, smash it with the back of a knife, and add minced Xuanwei ham to make the stuffing.

Take twelve small wine plates, coat the inner wall with lard, and then put half a cup of surimi paste.

Then put a ginkgo-sized ham filling, cover with surimi paste, and smooth it out.

Top with coriander leaves and minced ham to form a floral pattern.

Put it in a steamer and turn on the fire. In order to prevent the surimi paste from steaming out of the cavity and affect the appearance, carefully leave a small slit in the lid of the steamer.

After seven minutes, take the preserved fish out while it is hot, put the flower side up, and put it in a bowl.

Finally, pour the boiled meat broth with salt into a bowl, and drizzle with a light layer of chicken oil.

This is the lost saury preserved.

The white and tender fish meat is paired with green coriander and bright red ham, and the visual effect is like blooming flowers. The chicken oil not only adds crystal luster, but also stimulates the fragrance of the two.

"It smells so good." A male voice with natural laziness sounded.

Li Weiyin turned her head and saw Lou Yucheng leaning against the partition with her arms folded. She didn't know how long he had been standing there.

"When did you come back? Don't make a sound." Li Weiyin scolded him, but waved again, "Go and wash your hands, come and taste the delicious food I specially prepared for you. I put a lot of effort into this dish."

Not only did she have to work hard for three months in a remote place, she coaxed the old master to pass this dish on to her.

In addition, the saury is too difficult to buy, and she waited for a full month to buy a qualified saury.

"How much thought did you spend?" Lou Yucheng asked casually while washing his hands.

Li Weiyin also brought out the other dishes, and replied while setting the meal: "Saury fish must migrate to be delicious. The saury fish starts from the sea and goes up the river to Jiangcheng. The salt in the body is exhausted at Chengjiang halfway , the meat quality is the best."

They are now in Chengjiang and have a geographical advantage.

But now the fishermen start too early, not to mention waiting for the fish to reach the Chengjiang River, and the Liuhe River, which has just reached the mouth of the Yangtze River, will be caught in one go.

She was lucky today to meet this fish that slipped through the net.

This is a rare opportunity. Of course, we have to make the best dishes to live up to such good ingredients.