A Bowl of Jjajang, The Son-in-Law of Jegalse - Chapter 517
Only Noblemtl
Oryu fish (five fish)
.
The kitchen of Hwahwaru where Biyeon and Mimi went down.
Even though it was late at night, Hwahwaru’s kitchen was a night city.
This is the busiest time in Hwahwaru’s kitchen.
Fires were bubbling out of most of the fire pits, and various dishes were boiling in steamers and pots, giving off good aromas.
As the three of us entered the kitchen, the chef’s voice came from the steam of the kitchen, which was even hazier because it was winter.
“Oh, godfather? Even your godmother? “What are you doing in this kitchen at a time like this?”
“Has your godfather come out?”
The chef, whom we had seen a few times before, greeted us in surprise, and the other chefs who were cooking followed suit stopped what they were doing and bowed their heads to us.
“““Are you here?”””
However, I, who know the physiology of the kitchen, cannot stop me from cooking.
In these large kitchens, the cooking process is usually divided, but if you delay, the next process may be delayed, and if you make a mistake, you may end up throwing away the dish you are making.
I quickly found an empty place, took a seat, and spoke to the chefs.
“Oh, don’t worry about me, just do your work. “I’ll quietly cook here on one side.”
“uh···.”
The chefs were taken aback by my words, but Biyeon shouted at them.
“Didn’t you hear what Godfather said? Everyone do it!”
“Yes, Godmother!”
Once the commotion in the kitchen was over, I asked Biyeon for a favor.
“Biyeon, go to the pond in the back garden and catch one carp about one foot long.”
“You mean Lear?”
“exactly. I’m going to cook lear from now on. Ah, I’m sorry Mimi, but could you go to the Ryuga Banjeom warehouse and bring me the seaweed from Goryeo?”
“Have you done it? all right. Husband.”
It was when Mimi ran to Ryu Ga-jeom to pick up the kelp imported from Goryeo and looked to the side.
Biyeon is still there.
Since I hadn’t heard anyone give an order, Biyeon responded with a slightly embarrassed expression when I asked her why she was silent when I asked her to catch a carp.
“There is only fire in the sponsorship pond. “Mr. Cheongun.”
“Is that really the case?”
Since there was no place to buy carp this night, he told me to catch a carp from the sponsor pond.
Biyeon’s answer was that there was only a red koi called Hwari in the pond.
Because the people of Jungwon love the color red, they use red a lot here and there, not only at weddings.
For that reason, a lot of red carp are raised in ponds, which is why there were red carp in Biyeon’s Hwahwaru and our Ryuga Spotted Pond, which used to be Hwawolru.
Red carp symbolizes good luck and brings good fortune.
However, what we need now is not red snail, but just carp.
Since we only have red carp, Biyeon wondered if there were a few common carp, but when she was told there were none, she nodded and said.
“Then, bring it to Hwari.”
“Do you mean Hwa-ri?”
“It’s Dubo’s dish, but it can’t be used with regular carp. Shouldn’t it be a little more flashy? Like his poetry?”
“Oh, I understand. Mr. Cheongun.”
As Biyeon ran outside when told to catch a koi, I looked back and thought.
I said it should be as colorful as Du Fu’s poetry, but I don’t know Du Fu’s poetry.
Is it flashy or not?
However, when I thought about it, I remembered that in my past life, YouTubers also did koi mukbangs and things like that.
‘In my past life, when I watched a YouTuber’s broadcast, I saw that they cooked and ate koi fish. Honestly, what’s the difference between a colored carp and a colored carp?’
For that reason, today was a gorgeous red koi fish dish.
I think there was a dish like that in the game too…
***
-Pudeodeodeok!
The lovely red carp with the Chinese characters in it that Biyeon had brought into her basket struggled.
Perhaps he sensed his fate.
“Here it is. Mr. Cheongun. “Is this enough?”
“That is enough. “Give it to me.”
No, I might have been a little embarrassed.
A koi is born as a koi and lives its entire life comfortably eating food provided by its owners. Who would have thought that it would suddenly be caught in the middle of the night and end up being cooked?
‘I didn’t know that I would be reincarnated and live in the Jungwon, so you will also be reborn in a good place.’
After briefly wishing him rest in peace.
When I quickly struck the head of the carp handed to me by Biyeon with the back of my knife, the carp stretched out.
-widely!
It pierced its gills, drew blood, and immediately threw it into the water.
-with a splash.
Carp can easily produce a lot of unpleasant odor, so the bleeding process needs to be done carefully.
So he threw the carp into the water bucket and asked Biyeon for a favor.
“The chefs are busy today, so Biyeon should help me.”
“Me?”
“Are you sure you don’t like it?”
Bi-yeon blinks when told to help.
When I asked her if she didn’t like it because it was a chore, Bi-yeon responded in surprise.
“Oh, no. great. “No, it’s okay.”
“Then, please prepare fire brisket, chicken meat, cheongchae, bamboo shoots, and shiitake mushrooms.”
Even if you order Biyeon anyway, Biyeon will ask the chefs to bring it, but now that I think about it, Biyeon had to go through some trouble.
‘I was brought here to work at night too, so did you try to rest?’
So I asked Biyeon for the ingredients, looked around the kitchen, and prepared an empty wok, a ladle, oil, and flour.
I’ve been in the kitchen for several years, but I wonder if I can’t find these tools or ingredients.
Just like in my kitchen, when I walked around, I picked up unclaimed tools and basic ingredients and set them up.
Then, I mixed water and flour with one egg in a 1:1 ratio to make a water dough.
The water batter was made to make tempura.
This was because the carp dish I was making today was fried carp.
“Let’s see, has the carp lost all its blood?”
Next, we checked the carp thrown into the water tank and saw that it was lying down with its belly exposed.
I lifted him onto the cutting board and hit his scales in the opposite direction with the back of the sword.
-Kakak. Kakak.
When I hit the scales upside down, red scales the size of my thumbnail bounce in all directions.
When we peeled off its red scales, what was revealed was, surprisingly, white flesh.
So, for the first time in my life, I was able to see that the inside of a koi’s scales were white.
Whether in a past life or in the present, how on earth would an ordinary person ever stomach a koi fish?
‘The head and tail fin are red, but when the scales are removed, the inside flesh is white?’
Then, they cut open the stomach, took out the intestines, and made cuts on both sides toward the head.
When it comes to fish sheaths, it is easy to think of an oblique sheath, but the central sheath is different from the sheaths we usually put on fish. While we usually insert the knife diagonally at a 45-degree angle, the difference in Jungwon cuisine is that the cut goes in vertically and rises horizontally.
I made cuts on both sides and hit the green onions and garlic on a cutting board.
-bang! bang!
The fragrant scent of green onions and garlic comes out when the side of the green onion hits the side of the green onions and garlic.
I added fragrant Shaoxing wine and marinated the carp for now.
Another process to remove any unpleasant odors.
After preparing the carp and setting it aside, Biyeon started taking the ingredients one by one and putting them aside.
“The fire intestines and chicken meat are here, and the dried shiitake mushrooms are dried and soaked in water. Is that okay?”
“That’s enough.”
“Then I’ll get some cheongchae and bamboo shoots.”
-Gurgling.
While Biyeon went to get the next ingredients, she put oil in the wok, and before the oil in the wok was heated, she held the carp upside down and coated it with batter.
The reason for holding the carp upside down is to allow the batter to get in between the cut flesh of the carp.
After thoroughly coating the surface of the carp and between the sheaths, I immediately brought the carp onto the heated wok.
-Chaaaa!
Next, the carp’s head was dipped in oil, and the oil scooped up with a ladle was sprinkled on the carp’s body held upside down.
-Squeak.
-Chaaaa!
The delicious sound and fragrant scent that comes out every time oil is poured on the surface of the carp.
The fragrant aroma of fried fish rose from the wok filled with oil like an explosion.
‘As expected, fried fish is the truth.’
Then the chefs forgot about the dishes they were making and glanced in my direction.
After giving me a smile and telling me to work hard, I put the carp, whose batter on the surface had become hard, into the wok.
Since the carp is large, I have no choice but to lightly roll the carp. The reason for doing this is so that when the dish is served, the carp looks as if it is raising its tail in the sky.
-Wow!
He scooped up a ladle and poured oil on the body that rose to the top, cooking the carp until golden brown.
“This looks amazing, doesn’t it?”
Biyeon, who brought the remaining ingredients, looked surprised when she saw the carp curled up and cooking in the wok.
An expression that said he had no idea it would be this flashy.
Originally, the dish I make now is frying carp, but I don’t fry it with the tail rolled up like this.
Originally, this dish of rolling up the tail and frying it was called Tangchuurio (糖醋鯉魚) and was used in a Chinese cuisine that tastes like sweet and sour carp.
I’m using it here too to give me strength today.
The purpose was to fry the carp nicely, which was going to be fried anyway.
“It’s to express Lear jumping out of the water.”
“Oh, it really is.”
After frying all the carp, what was placed on the plate was a red colored carp with its tail up in the sky.
As Biyeon and the other chefs were admiring the sight, Mimi entered the kitchen with kelp.
“Sir, here. Mimi does it in the warehouse. “It took me a while to find her.”
“Thank you. You must have had a hard time. “Then, shall we make some soup?”
I removed all the oil from the wok that I used to fry fish until now, leaving just enough to fry vegetables.
-Tap-tap-tap.
The first thing I added here was ginger.
-Chiiiiii.
When ginger was added, the fresh scent of ginger was added among the fragrant scent of fish oil.
Occasionally, I touch the wok where the ginger is being stir-fried to prevent it from burning, and in the meantime, my job is to cut the ingredients Biyeon brought me.
Chicken, bamboo shoots, shiitake mushrooms, bok choy, and Hwatoe were thinly sliced, and the meat broth used by Hwahwaru chefs was taken and poured into the stir-fried ginger oil.
-Chuwawawa!
A fragrant and fragrant smell coming from rising oil vapor.
I added all the shredded ingredients and added Shaoxing wine and pepper to control the smell one last time.
Then, thicken the flour and season with salt to complete the sauce.
-Gurgling.
A sauce full of shredded vegetables was poured over the body of a red koi fish with its tail raised in the sky.
Lastly, the dish is topped with fragrant sliced green onions and a rich sauce containing meat broth drizzled over the savory fried carp.
The Five Fish Fish was completed.
“It’s complete.”
“It’s great that you’ve got yourself! “It’s so fancy!”
“Cheongun, by the way, what is the name of this dish?”
The name of this dish is the poet’s fish dish Oryueo (五柳魚).
It is known to be a dish prepared by Dubo himself.
When Du Fu fell for Yang Guifei, Emperor Xuanzong of Tang, and the Ansa Rebellion broke out and the Tang Dynasty was coming to an end, the dish he made to serve his friends in Sacheon, where he settled down to avoid the rebellion, is this erroneous word.
The origin of the name comes from the fact that the five ingredients that are cut into thin, thread-like strips resemble willow leaves.
Today it was especially proud of its tail being raised in the sky, and its head, tail, and fins were unusually red.
He spoke to Biyeon and Mimi.
“The name of this dish is the dish made by Sisheng Du Fu. It is an error to say that it contains five ingredients such as thinly sliced willow leaves. let’s go. “We can’t allow Shu, or Du Fu, to be insulted.”
I headed upstairs with Oyu-eo, a red koi fish, in front of me to teach foolish people.