Jiang Qiuqiu’s live stream room renovation was completed.
Although it seed like nothing had changed, everyone was still very excited.
As soon as Jiang Qiuqiu started the live stream, everyone who ca in was—
[Today, I’m going to do real-life delivery!]
[I washed my hands today! Washing them nice and clean! I definitely don’t have dirty hands today!]
[I must be a lucky duck!]
“Everyone has the sa opportunity. Alright, welco to my food live stream room, everyone. I’m Jiang Jiujiu. As autumn approaches, today, we’re going to make a unique and irresistible dish, pickled sour fish.”
[Sour???]
[Before it was spicy and sweet, today are we going sour?]
The flow of ti in the universe has passed for many years, and much of the ancient Earth’s textual information has been lost through generations of wars.
Everyone can only find so fragnts when tracing back to the origin.
Coincidentally, the taste of sour is ntioned in these ‘fragnts’ that were passed down.
So everyone has a lot to say about the taste of sour!
[But before, didn’t soone explain that on ancient Earth, sour was a taste that could make people’s expressions strange? This taste can also be made into a delicacy?]
[Sour… What does it taste like?]
Curious fans lined up and asked questions.
There were also those who studied historical:
[???]
[Upstairs, is now the ti to ponder these questions? Shouldn’t the question be how does Jiujiu know what sour tastes like? So, is the inheritor of ancient Earth’s culinary recipes confird?]
Opinions varied, and Jiang Qiuqiu set up a large pot and took out several one-ter-long black fish.
[???]
[What’s this? Ah, it looks ugly.]
[Can this thing be eaten? This, this is a fish, right? Aren’t fish ornantal pets?]
According to the remaining historical records, fish on ancient Earth seed to be kept as pets, and they were quite expensive pets.
[How can sothing so ugly be kept as a pet?!]
[Where’s the ugliness? Why does everyone think it’s ugly? It’s a rare delicacy.]
“Enough talk, let’s start with the fish.” As river fish, if not handled properly, they could easily have a muddy taste.
This was being watched in holography…
“The processing of handling may be slightly bloody. For the sake of the live stream effect, we’ll temporarily close the live stream for two minutes.”
Before anyone could speak, the live stream cara suddenly went black.
Everyone could only hear Jiang Qiuqiu’s voice introducing and the sounds of knives cutting through flesh and chopping boards being struck.
“The fish must be cleaned thoroughly, the internal organs will be removed, and the blood should be rinsed clean.”
Then there was the sound of rushing tap water.
After a while, the screen finally lit up, and the two fish in the picture had already been gutted.
“Next, we’re going to scrape the fish scale.”
Jiang Qiuqiu picked up a kitchen knife. After evenly tapping around the fish with the back of the knife, she then picked up a round iron spoon and inverted it from the tail of the fish all the way up.
The fish scales were like waves pushed by an external force, falling down layer by layer. Soon, these two fish were cleaned up neatly.
“After completing the first step, we move on to the second step, slicing the fish.”
When making pickled fish, if the fish at is too thick, it will affect the taste. However, Jiang Qiuqiu doesn’t like to slice the fish too thinly either. If it’s too thin, it cooks quickly and becos too soft and mushy if boiled for too long. A gentle pinch with chopsticks would break it apart easily.
“First, cut the head, tail, and corners separately, then slice the body of the fish into thin slices about five milliters thick. Take your ti with this step, and try to avoid making the slices too thin or too thick, otherwise it will be difficult to control the heat when cooking ti is up.”
Nobody paid attention to these explanations.
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