Chapter 523 River Food Banquet

Sima Guang nodded: "I admire you very much. I know that the "Yingzhao Yanshi Shu" written in Yangzhou proposed to focus on farming, save money, appoint talents, restrain the powerful, be careful about border defense, reduce redundant soldiers and eliminate redundant officials.

The opinions of monks and nuns actually provided a precursor to Fan Xiwen’s Qingli policy.”

"I have been upright throughout my life. I speak out and dare to give advice when encountering problems. I am not afraid of power and take it as my duty to be honest and upright. After being demoted three times, I wrote the "Three Depositions", which includes "If you bend your body and do not bend your way, you will suffer no loss if you are demoted a hundred times."

"I must maintain integrity and uphold benevolence and righteousness, and practice it throughout my life. I will never turn back, and I can be regarded as a role model for our admonition."

Uh...well, this is a beautiful misunderstanding. We are actually not talking about the same thing.

The carp in Liangshan Bozhong are very fat, and there is also a specialty, pigeon fish.

Because the pigeon fish likes to live among steep cliffs in the water, its habits are somewhat like those of pigeons on land, and its pointed beak and head are similar, so there is a legend that this thing was transformed by pigeons entering the water.

Su Youda lived by the river since childhood and felt that this fish was the same species as the copper fish in the Yangtze River.

However, unlike the copper fish in the Glass River, which is yellow with a bluish tint, the pigeon fish in the Liangshan Pond are all yellow with a purple tint, just like copper bars.

There was a small fishing village near Liangshan Mountain. Su You called a fishing boat and found out that in addition to the famous Yellow River carp, this thing is now more famous than the Yellow River carp.

In fact, this place is still more than two hundred miles away from the Yellow River, but it can be regarded as the Yellow River water system connected by canals, and the fisherman said that these were brought in by the Yellow River bursting its banks, and Su You had nothing to do with him.

Sima Guang had too many allusions in his belly. After knowing that the strange fish with a pointed head and golden body was a pigeon fish, he immediately said: "In the sixth year of Emperor Hui of Jin Dynasty, in Xihe County, Qinzhou, Yang Mao once established the Qiuchi Kingdom. There are famous places

It’s called Ma’an Cave.”

"Du Fu traveled there and recorded that every year from the Spring Equinox to the Qingming Festival, pigeon fish would swim out of the cave. Each tail weighed about half a catty and was very delicious. It would never come out of the cave when the time was right. It was also known as the divine fish.

.But it turns out to be like this.”

Su You smiled and said: "So, thousands of books are not as good as a thousand miles, but whether it is true as Shaoling said, practice is the only criterion for testing truth. Today we will see if what the ancients said is valid."

He picked another carp and a grass carp. The fisherman met a big buyer today. He was overjoyed and pitifully asked if he wanted grass shrimp. He still had a few kilograms of grass shrimp in his fish cabin.

Su You looked at the child rocking the stern of the boat, who was probably the fisherman's grandson. He was shirtless and wearing a pair of calf-nosed trousers with several patches. He sighed and bought all the shrimps and the remaining small fish.

Next, he exchanged flour with the fisherman for fish, and also gave him dozens of extra copper coins.

After making a cup of Emei snow buds for Sima Guang, Su You took the fish and shrimp to the back and cooked them himself.

Sima Guang shook his head. After being out for many days, he had come to understand Su Mingrun's hobby. He was a beauty weapon. If he could do it himself, he would never do it to others.

However, the dishes cooked are indeed delicious. I heard that this kid also wrote down his own inventions and food recipes collected from various places in the "Qian Chen Lu", which means that he is prouder than any science, engineering, arithmetic, or arithmetic minister. He is full of connotations that have been passed down through the ages.

The look of confidence.

Forget it, eating people is short-tongued and too lazy to talk to him.

Su You carried the fish and shrimp to the kitchen and started cooking.

First, remove the gills, scales, and disembowelment of the carp, make slits on both sides of the fish body with a knife, apply salt, cooking wine, shredded onions and garlic, and marinate.

While pouring boiling water into a clay pot, ferment mushrooms and dried bamboo shoots.

The shrimps in Liangshan Boli are very big. Nowadays, the population here is sparsely populated, the aquatic products are not generally rich, and it is not a place that the imperial court can control.

In later generations, boiled shrimps and steamed fish in soy sauce were ready-made, but here in Suyou, they had to be made fresh.

If you are a real foodie, it doesn't matter if you can cook, but you are a gourmet if you can make seasonings.

It's actually very simple. Heat a spoonful of oil in a pan, sauté the ginger slices until fragrant, then add three parts of dark soy sauce and half of light soy sauce, simmer for a while and then add sugar.

After the sugar has boiled, heat the water, add a handful of green onion, and simmer over low heat for a while until the soy sauce can slightly hang on the wall of the pot, and the soy sauce is ready.

Next, pour cooking wine, egg white and starch into the bowl, stir into a paste, and spread the wet starch evenly on the carp.

Heat the oil and pour it over the fish. Wait until the dough is hard and firm, then put the fish in the pan and fry until golden.

While the fish is frying, prepare minced ginger, garlic, chives, and coriander.

After the fish is fried, set aside to allow the water to steam. Change to low heat, coat the small fish in flour and fry slowly in the pan.

On the other side, remove the gills of the pigeon fish, wash the internal organs, blanch it in a pot of boiling water, take it out, scrape off the inner skin in cold water, and cut the fish with knives on both sides. Cut the mushrooms, ham, bamboo shoots, and fat into shreds.

In the meantime, the small miscellaneous fish that have been fried once are fished out and replaced with new fish.

Arrange the pigeon fish on a plate and place mushrooms, ham, bacon fat, bamboo shoot slices, green onion slices, and ginger slices on the fish. Add clear soup, cooking wine, and salt to the bowl, pour it lightly on the fish, and steam over high heat.

Also throw some shredded green onion and ginger into the bottom water of the steamed fish, which will be used later.

After the small fish head is fried, set it aside to allow the water to steam and leave the base oil to start cooking the carp.

Add an appropriate amount of sugar and stir-fry until the color turns brown, add minced ginger and garlic and sauté until fragrant, add light soy sauce, cooking wine, dark soy sauce, apricot plum sauce, then add water, add the fried carp, season with salt, and start stewing.

While stewing, use a spatula to scoop up the sauce in the pot and pour it over the fish exposed in the juice.

In the middle, water starch is also prepared.

Soon the pigeon fish is steamed, take it out and pour some soy sauce on it, and use the boiling water in the pot to cook the shrimp.

There are no lemons in Song Dynasty now, but there is a seasoning called citron that is no worse than lemon.

Make a pot of tea using dried citron shreds and tea leaves.

Put the remaining shredded green onion and ginger into a bowl, pour a spoonful of hot oil over it, and when it sizzles and the aroma is fragrant, mix it with the remaining soy sauce. This is the dipping sauce for boiled shrimp.

The shrimps are cooked very quickly. Take them out after they are cooked and use the pot to fry the small fish. At this time, the carp over there is also cooked.

Take the carp out of the pot and put it into a basin, deep-fry the small fish until just right, sprinkle with minced pepper and salt, and a delicious lake-fresh feast is ready.

When he came out of the kitchen, he saw Sun Neng setting dishes, cloth and chopsticks. Su You waved to him: "Serve."

Zhong Yi has been really addicted to his eldest brother recently. He has always been the youngest. Now that he has a younger brother, he uses several wooden sticks of different thicknesses as cannons to show off his professional knowledge.

Just as Su You painted a big cake for him, he did what Sun Neng did, and then added fuel and jealousy to it.

One day, he will lead 50,000 divine machines, conquer the north and south, fight on the battlefield for the great empire, defeat the powerful enemy, and then be shot to death on the battlefield by the enemy's last arrow.

His body was wrapped in horse leather and buried under the imperial mausoleum.

The portrait hangs in Lingyan Pavilion, and his name is engraved in Zhonglie Temple.

All the young ladies in Bianjing City cried bitterly and lamented. This is the career that a real man should have!

Then I was slapped so hard by Shi Wei that I shut up. I squatted down on horseback, raised my hands flat, looked into the distance, strangled the bricks with my five fingers, and if I dared to fall, I went into the water and swam five more miles!

But these are all morning homework. After taking a nap at noon, Sun Neng still has to learn mathematics from Chen Zhaoming, physics from Zhong Yi, practice aiming, and "The Analects of Confucius" and "Hanshu" from Su You. Occasionally, Sima Guang is free, and

Let me tell you about "Book of the Later Han Dynasty".

Who is Sima Guang? He is a big boss who gives lectures to the emperor. He easily brainwashed several young people with one article "Feng Yi Biography" and one "Cen Peng Biography". Su You once secretly saw Sun Neng

After listening to the class, I cried quietly at the stern of the boat. With this child's character, it was most likely that he was not homesick, but probably regretted the waste he had spent all these years.

When everyone came to the table, Sima Guang said warmly: "The ministers have changed a lot recently, so if you are not determined, you should not worry about the boss being left behind. If there is something you don't understand in your studies, when Mingrun has no time, just come and ask me."

"

These words made everyone lose their temper. At the age of six or seven, he knew how to take the initiative to add study tasks to himself. He consciously studied one or two hours more than his brothers every day, and he has been extremely self-disciplined in this area all his life, almost cruel. Anyway,

Su You had never seen the second one in his past life.

Being on the same boat as Wang Anshi, Su You could still talk and laugh so well that they were evenly matched. On the same boat as Sima Guang, why did he feel guilty that if he didn't work hard to improve himself, he would be sorry for the country, the people, and the official's salary?
Chapter completed!