Food: Starting with Wonton Noodles

Today is Friday.

In order to unlock the basic chef skills rewarded by the system, Zhou Yu got up in high spirits and began his second hand-to-hand training session of the week.

After today's training, I've completed all the two runs and two bodyweight training sessions I needed this week.

We started with dynamic stretching, followed by various variations of plank warm-up, and finally began the regular bodyweight training exercises.

After completing all the projects, Zhou Yu also clearly felt that his upper body and core strength had improved very quickly.

After admiring himself in the mirror for a while, Zhou Yu finally started eating breakfast.

Breakfast was still white porridge with pan-fried golden pomfret.

It seems that I'll be eating golden pomfret for breakfast for quite some time to come.

Although the north wind is still blowing today.

But the golden pomfret that was originally drying on the balcony were all taken down.

"Mom, are all the golden pomfret dried?" Zhou Yu asked.

"It's done sunbathing. One or two days is enough. You don't need to sunbathe for so long."

"Actually, we don't need to eat golden pomfret every day," Zhou Yu said thoughtfully. "Although it's all delivered by Hongyu and doesn't cost any money."

Zhou Yu was actually a bit tired of eating it. Although the semi-dried golden pomfret tasted really good, he couldn't eat it every day.

"What, you're already complaining after only two days?" Cao Xuezhen rolled her eyes at Zhou Yu.

Zhou Yu was born from her womb, so she naturally knew what Zhou Yu was thinking.

"Don't worry, after today, you won't be able to eat any even if you want to," Cao Xuezhen said. "I sent all the dried fish I made to Meiqi. I wouldn't have dried so many if she hadn't wanted to eat them."

Zhou Meiqi, who is Zhou Yu's other younger sister, as mentioned earlier, runs a wedding dress business in Guangzhou.

Interestingly, although he works in the wedding industry, he, like Zhou Yu, is not yet married.

Of the three siblings, only the youngest and most mischievous Zhou Meiying got married and had children.

However, the two older ones caused Cao Xuezhen no peace of mind at all.

Hearing Cao Xuezhen say this, Zhou Yu breathed a sigh of relief. Fortunately, he didn't have to eat the same kind of fish every day.

However, before he could fully relax, Zhou Yu heard Cao Xuezhen's second sentence.

"Hongyu said that a lot of knife carp have come back from the dock these past two days. Your dad is off this afternoon, so I'm planning to go to the dock with him to buy some more knife carp and make some tonight's feast."

Well, there's no escaping it after all. Zhou Yu sighed.

He was too lazy to try to persuade Cao Xuezhen anymore.

Although G City is a coastal city and fresh seafood can be bought at the market downstairs, Cao Xuezhen still prefers to buy fish basket by basket at the dock.

They claimed that the fish at the dock were fresher and cheaper to buy by the basket.

After buying them, you either put them in the refrigerator or dry them as salted fish.

Once you start persuading her, you'll find that buying it at the market downstairs won't cost more than a few dollars, and it will still slowly spoil even if you put it in the refrigerator.

She will then tell you in detail what brand her refrigerator is, how much it cost, and then conclude that: "No matter how I put things in my refrigerator, they will never spoil."

During his time at home, the same conversation had happened countless times, and Zhou Yu was truly exhausted.

The knife carp mentioned by Cao Xuezhen is actually the golden threadfin bream.

In G city, locals call the golden-lined fish with a golden line on its mouth a knife carp.

The golden-lined fish without golden lines on its mouth is called the red snapper.

Knife carp is extremely popular along the coast of Lingnan.

The "one-night jar" she mentioned is a unique method of processing seafood in G City.

Yi Ye Cheng originated from fishermen at sea. In the early days, without preservation technology, fishermen could only rely on sea salt to preserve the fish they could not finish eating.

Therefore, sea salt pickling has created many unique delicacies for coastal fishermen.

For example, along the eastern coast of Lingnan, there is a popular way to cook fish rice.

In G city, the popular practice is to cook overnight.

Knife carp is the best ingredient for making overnight stew.

When you buy a knife carp, the locals will use chopsticks to go through the gills from the mouth, rotate and stir it, and then remove the internal organs without gutting or scaling it.

Then, layers of sea salt and fish are laid out in the earthenware jar, and left to sit overnight. That's why it's called an overnight jar.

Because the word "埕" sounds like "情" in the Lingnan dialect.

Locals have also given it a romantic, homophonic name: One-Night Stand.

Golden threadfin bream prepared overnight will dehydrate under the influence of sea salt, and the texture will change from soft to elastic.

Furthermore, the plum aroma that reacts with sea salt will enhance the original fish flavor.

Unlike golden pomfret, golden threadfin bream does not need to be dried after marinating. In addition, it will be more fragrant when steamed.

Therefore, compared to semi-dried golden pomfret, locals prefer knife carp that has been marinated overnight.

But everything in excess is bad. The thought that he might have to eat pomfret every morning for the next month instead of carp every day gave him a headache.

However, Cao Xuezhen's words just now reminded him that he should send some to Zhou Meiqi after Cao Xuezhen has finished preparing them.

Hmm, she probably won't want it. After all, Cao Xuezhen just sent over a bunch of golden pomfret.

Zhou Meiying probably wouldn't want it, and even if she did, it wouldn't cost much, since her brother-in-law also runs aquaculture farms.

Moreover, the news that there were freshly caught carp at the dock was revealed by his brother-in-law, Wu Hongyu.

It seems we need to find a way to give them away and distribute most of the fish.

Cao Xuezhen was completely unaware of Zhou Yu's plans. At that moment, she had already begun tidying up the kitchen, preparing to kill and store the fish she bought that afternoon.

......

At noon, as usual, the soup base for the wonton noodles was cooked. After lunch, Zhou Yu prepared to set off for He Ji Zhusheng Noodle Restaurant.

We've used up all the ingredients we prepared in the last two days, so I need to go over today to prepare the dough for the next two days.

Before setting off, Zhou Yu called Sun Zhigang.

The phone number was added last night.

After last night's food-tasting incident, the two seemed to have become friends after their initial conflict.

The previous estrangement has been completely eliminated.

In particular, Zhou Yu didn't want to miss the opportunity to explore the system's new features, given the wish tasks and system prompts on the system panel last night.

Having made his decision, Zhou Yu had no intention of dragging things out.

After getting through to Sun Zhigang, Zhou Yu asked directly, "Hey, is this A-Gang? Are you free this afternoon? Would you like to learn how to make wonton noodles?"

Sun Zhigang didn't react for a moment, still pondering what Zhou Yu meant by asking if he was free in the afternoon.

The next moment, his heart began to pound violently.

Learn to make wonton noodles from Zhou Yu?

Yes, of course I want to!

Afraid that Zhou Yu would change his mind if he was even a second late, he hurriedly said, "Brother Yu, I want to learn! I'm free this afternoon, I'm free right now!"

"Okay, then wait for me at He Ji Zhu Sheng Noodle Shop at 2 PM. I'll be there to get noodles later."

"Okay, Brother Yu, I'll set off now."