Rebirth Space Farming

Chapter 20 Little Bun Goes to the City Fish and Rice ([-])

After walking out of the grain purchase station, Xiaoxian still held on to the three iron cans tightly, as if she was afraid that the middle-aged woman would regret it and chase after her. Who cares about moldy rice seeds that don't know if they can germinate?

Zhu Shijun didn't ask her why Xiao Xian took a few broken teapots as treasures.He found a Miao's restaurant along the road and sat down, planning to go to the market after lunch.

Sister Lian has worked in Guangdong for more than ten years, and she also learned the taste of Cantonese cuisine when cooking. Regardless of whether it is meat or vegetable, she cooks it lightly.For old people like Zhu Shijun, it is still in line with the way of keeping in good health, but for a baby like Zhu Xiaoxian, it may be boring.Zhu Shijun just thought of this, and led Xiaoxian into this restaurant.

This Miaojia restaurant has been open in the local area for more than 20 years, and the mahogany tables and chairs in the 80s and [-]s are still placed inside.It looks a bit dilapidated, but the owner of the restaurant does a good job of cleaning, and the food tastes authentic. Every noon, the restaurant is full of people's voices, and all kinds of dishes are busy.

The grandfather and grandson of Zhu Shijun came to find it, and stood at a table facing south by the window and facing the river.The window in the store is just like the movement of the waiter in the store when serving food, it is very atmospheric.The two windows were opened vertically, and a few banana leaves came in, with a faint sweet smell of ripe bananas.There were no waves on the river, listening to an old fisherman, when he saw Zhu Shijun's grandfather and grandson, he smiled, showing a few inlaid silver teeth.

Zhu Shijun ordered a live grass carp weighing two catties according to Xiaoxian's increasing appetite recently.After the waiter got the order, he didn't rush to deliver the order to the kitchen, but leaned out the window and shouted to the outside: "A full catty of grass carp, two catties for a piece."

After listening to the words, the old fisherman on the river stood up, took a few glances into the river, and picked up a thin bamboo pole resting on the bow of the boat. The top of the pole was a fishing bag with a green net.

The bamboo pole connected with the fishing bag suddenly came into his hand, and the old fisherman fished around in the river leisurely with his hands.When Yudouzi came out of the water again, there were already more grass carp in the river with white scales and green backs.

The waiter carried the fish which was still alive and kicking around, and weighed it, "It's two catties and one yuan. The fish in sour soup is freshly made, and it takes more than ten minutes to wait." Seeing that the army had no objection, the waiter took the fish and descaled it In addition to the gall.

The same method of cooking fish is also very popular in the coastal areas. For example, the sweet and sour fish by the West Lake is also freshly caught. Some shops even let customers do it themselves, which is also a way to attract customers.The fish in the rivers and lakes are fry that are dropped regularly in the store, and artificial fences are set up to ensure that the fry can eat the plankton in the river, making the meat of the fish grow up to be more delicious than the raised fish.

But it’s hard to say whether the fish caught now can really reach your mouth. The waiter just said that it takes more than ten minutes to kill and cook. In fact, the time it really takes is far from enough. Generally, the kitchen will slaughter the fish an hour earlier. Tasty, when the list comes down, pick one of the same size and weight, which saves time and is easy to cook, but it is still fresh.

After the fish went down, an iron pot of bright red and sour soup was quickly brought up.Friends who have been to the Yunnan-Guizhou area know that the most commonly used in the Miaojia cottage is the spicy horny acid, that is, tomatoes.

"Xiao Xian, have you seen the jars in the shop?" Zhu old men drank tea, and calmed down from the dryness of picking rice seeds just now.

When Xiaoxian entered the door, he also saw a few potted plants in the corner, and nearly a hundred shiny black porcelain altars.There is a cover on the altar, and you can still hear the sour smell that makes you drool when you walk a few steps closer.

The iron pot set up a gas stove and lit the fire.

"It's not easy to eat a good pot of fish in sour soup. First, wash the tomatoes, put them together with fresh ginger, garlic, red pepper, rice noodles, and white wine for ten days and a half months. Then take them out and pound them It is rotten and mixed into the soup. After the fish is put into the pot, there is no fishy smell, and the meat is more tender. If you eat such a meal in Baijia Ancient Town, you may not be able to eat the meal made by Lian Sister when you go back." Zhu Shijun As Xiaoxian stared at the red soup in the pot, the bubbles spit out the soup noodles, and the few pieces of fish turned from red to white.

"Grandpa, why didn't you ask me why I bought these jars?" Zhu Xiaoxian looked at Zhu Shijun and didn't ask for a long time. Instead, she was showing off. The 16-year-old girl was just a child after all.

"What our Xiaoxian wants to buy is of course the good stuff," Zhu Shijun said before he saw what kind of grains could be filled in those tea jars.In such a town-level grain purchase station, the Thai fragrant rice should be considered the best rice.

"Grandpa, do you know what's in it?" Xiao Xianqi asked, opened one of the jars, and poured out a small pile of rice seeds.

The rice that was poured out was somewhat similar to Thai rice seeds. It was also slender and long, but the bright golden color of the grain had long since faded away. It was even darker, and some of them had green spots that looked like mold spots.These cans of rice seeds have been stored in tea cans for more than seven or eight years, at least.

Zhu Shijun asked for a glass of cold water, and threw a few rice seeds into the water. A moldy color immediately floated on the water, and all the rice seeds sank to the bottom of the cup.

"These are rice seeds from 16 years ago. Grandpa, look, each one is full and has a high survival rate." The habit of picking up trash brought by Yuntengmen can't be changed in a while, and ordinary people Xiaoxian was the first to spot the iron jar of garbage that she didn’t pay attention to, and what’s even more strange, she found a set of clear words on the iron jar: “Indian basmati rice, rice grains long , not sticky teeth, 150 grains per plant, germination rate of 90.00% nine."

The hot and sour white mist kept coming out of the sour soup, Zhu Shijun choked a few mouthfuls, and couldn't hear Xiaoxian's words clearly for a while.There is also a reason why he didn't make a sound to stop Xiaoxian's "scavenging garbage" behavior at the grain purchase station.

Although the three iron cans were stained and stained with rust, the tea brand on them was the top-quality Huangshan Maojian.In the area of ​​Yunnan and Guizhou, the most common drink is Camellia oleifera of the Dong nationality. It is definitely not an ordinary person who can afford to drink the Maojian of Huangshan Mountain in the south.How can the rice seeds that such people carefully preserve in tea pots be ordinary goods?

When Zhu Shijun recollected Xiao Xian's words, he was shocked: "Xiao Xian, what did you just say? 16-year-old rice seeds?"

The pot of red soup was already cooked through, and the aroma was even stronger. Xiaoxian picked up a piece of fish with her chopsticks. It was sour, spicy and hot, but she was reluctant to put down her chopsticks, and stuck out her tongue like a puppy: "Yes, and it's some Indian basmati rice."

(End of this chapter)