Food: Starting with Wonton Noodles

The cutting board was a new one I bought for eating sashimi.

Holding a kitchen knife, Zhou Yu, empowered by the system, began to confidently chop the side dishes.

After a series of rhythmic cuts on the cutting board, the side dishes all turned into shreds.

SD sashimi comes with a variety of side dishes, each with its own unique flavor. Different side dishes and sashimi are combined to create different umami tastes.

Therefore, the side dishes not only need to be plentiful, but also as thin as hair.

After seeing that most of the lemons were chopped, Zhou Yu turned to ask, "Didn't you say you had a lemon tree at home? Where are the lemon leaves?"

At this moment, Xu Haiqing, who was seeing Zhou Yu's knife skills for the first time, was so shocked that he had no reaction.

Haotian looked at Zhou Yu with surprise and said, "Wow, Uncle Zhou Yu, you're so handsome! Can you teach me?"

Lin Wenhui slapped his little head, but he nimbly dodged it and ran towards Zhou Yu.

Lin Wenhui had no choice but to grab Lin Haoren, who was just about to come over, and said, "Go to the yard and pick a few lemon leaves for your Uncle Zhou Yu."

Lin Haoren looked back at the various shredded vegetables that Zhou Yu had cut with every step he took, and left reluctantly.

Only then did Xu Haiqing wake up with a start. She slapped Zhou Yu's arm hard: "Zhou Yu, have you been possessed?"

Zhou Yu: "...Couldn't it be because I have an extraordinary talent?"

Xu Haiqing gave a light "tsk".

Lin Haoren jogged in, carrying lemon leaves.

Lin Wenhui laughed and said, "The lemon leaves of the perfume lemon, is that alright?"

Ironically, he bought this lemon tree a couple of years ago because he wanted to grow lemons when lemon tea became popular. But before he could verify whether he could grow it successfully, the lemon tea craze ended.

This makes it convenient to slice and eat raw fish.

Zhou Yu smelled the lemon leaf and said, "No problem."

If you were to ask someone who loves sashimi which of the many side dishes they like to toss with the sashimi the most, you would ask them to choose the one that best complements the sashimi.

Out of a hundred people, all one hundred will tell you: lemon leaf shreds.

Lemon leaf shreds can be considered the soul of SD sashimi.

As a spice for removing fishy smells, it is not as pungent as ginger and garlic, nor as mild as dried tangerine peel.

Its unique, refreshing aroma not only removes the last trace of fishy smell from the sashimi, but also gives it a different and unique umami flavor.

It's the perfect side dish for sashimi!

After washing the lemon leaves, removing the stems, and cutting them into hair-thin pieces, Zhou Yu began to process the yellow-footed wax.

If it's traditional freshwater sashimi, the grass carp must be cut into sashimi immediately after being bled and killed.

But sea fish don't have this requirement.

On the fish raft, Zhou Yu had already cleaned the three fish of blood and entrails with seawater.

So now all he needs to do is cut the fish into chunks, then peel and slice it.

Zhou Yu processed it quickly, slicing the fish against the grain into pieces about 0.3 millimeters thick, and arranging them on a plate wrapped in plastic wrap and ice cubes, resembling chrysanthemums.

After Lin Wenhui and the others took out all the raw fish, Zhou Yu began to prepare the fish skin and bones that he had just peeled off. He made one into a cold dish and the other into a steamed dish with black bean sauce.

As for the fish head and the cut-open fish meat with blood, Zhou Yu simply cooked a fish porridge using the white porridge his family had prepared.

SD fish sashimi is usually prepared in four ways: raw fish, fish porridge, cold fish skin salad, and steamed fish bones with black bean sauce.

After everything was prepared, Zhou Yu brought out the fish bones and the cold fish skin salad.

When Zhou Yu came out, Xu Haiqing was no longer surprised by the appearance of the dishes that Zhou Yu brought out.

Instead, he took out a bottle of mustard and was eager to try it.

Zhou Yu said, "It's not like we're eating Japanese food, we don't need wasabi."

Xu Haiqing: "You didn't add enough side dishes to your SD sashimi. I'll add a little bit of everything."

These words left Zhou Yu speechless.

After all the dishes were served, Zhou Yu asked Lin Wenhui in a low voice, "Should we take some over to your parents?"

Lin Wenhui shook his head and said, "No need, I just took the fish over."

The two buildings are actually connected to the courtyard. Lin's parents had just passed by the courtyard and greeted Zhou Yu.

Zhou Yu found the relationship between the group quite peculiar. Lin's father would help pick up and drop off the children and bring things over to Lin Wenhui's place. In turn, Lin Wenhui would help with grocery shopping and chores.

But Lin's mother and Xu Haiqing are like two parallel lines that live in different spaces and never intersect, as if they cannot see each other.

Even at the same point in time, the two children are like this: I only cook for him after you pick him up from school, and I only apply medicine to him after you comfort him when he cries.

There was a strange sense of tacit understanding and harmony.

Zhou Yu once asked Lin Wenhui this question: "Haven't you thought about improving your relationship?"

Lin Wenhui nonchalantly blew a smoke ring and said, "Isn't it good that they don't argue anymore?"

Seeing Zhou Yu's speechless expression, he laughed and said, "The relationship between mother-in-law and daughter-in-law is a more serious social problem than the Israeli-Palestinian conflict. Do you know how terrifying it is when many mothers-in-law and daughters-in-law quarrel? I'm already thankful that they don't quarrel now. Why ask for so much? You'll understand when you get married."

After Zhou Yu sat down, Xu Haiqing first slapped open the impatient hand of his somewhat unruly youngest son, Lin Haotian.

Although she had witnessed Zhou Yu's incredible knife skills and the perfect presentation of the dish, she was still hesitant to let her son eat first.

She picked up a slice of sashimi. Zhou Yu had sliced ​​it very thinly, and under the natural light, the sashimi was so transparent that one could vaguely see the scene on the other side.

Zhou Yu picked up a chrysanthemum-shaped piece of sashimi and demonstrated, "The way to eat SD sashimi is to first toss it. First, put peanut oil in, then add a little salt."

Seeing Lin Wenhui about to add soy sauce, Zhou Yu stopped him, saying, "Don't add soy sauce, it will be too salty. Yes, just like that, mix it evenly, and then add the side dishes."

Xu Haiqing, with some skepticism, also tried to scoop up the raw fish.

Then I added the lemon leaf strips, scallion strips, onion strips, and a little bit of ginger strips and mixed them together.

Finally, he carefully picked up a piece of sashimi mixed with side dishes and put it in his mouth.

The first taste is the unique lemon aroma of lemon leaves, followed by the sweet and sour flavor of scallions, and then the smooth fish slices reveal the unique freshness and sweetness of the yellowfin tuna meat.

There was no strange smell or fishy taste at all.

Moreover, unlike sashimi made with grass carp, the fat of sea fish does not retain a muddy taste; instead, the oil itself has a stronger milky flavor.

Xu Haiqing's eyes lit up. Delicious!

Lin Haotian sensed Xu Haiqing's satisfaction and impatiently shook her leg, saying, "Mom, can we eat now?"

Xu Haiqing then snapped out of his reverie and helped his two sons toss the raw fish, saying, "Your Uncle Zhou Yu's raw fish is indeed delicious this time, but children can't eat so much raw food, they can only have a little bit."

Seeing the two children happily eating, Zhou Yu couldn't help but feel playful.

He smiled and asked Lin Haoren beside him, "Haoren, how was the food Uncle cooked this time?"