Chapter 125 Curry Pork Chop Rice

However, Su Xiaonuan knew perfectly well that she was now the "boss" and wasn't buying his act.

She looked him up and down, and calmly commented, "Hmm, this outfit fits perfectly."

Without any hesitation, he assigned the task, "Mr. Qin, please move these ingredients and tools from the doorway to the wooden stall cart in my parking space downstairs. We'll pack up and be there shortly."

She pointed to several insulated boxes and folding tables and chairs piled up in the entryway.

Qin Haochu's gaze lingered for a moment on Su Xiaonuan's expressionless baby face, as if trying to discern something from it, but in the end he simply nodded silently.

Without asking any questions, he rolled up his T-shirt sleeves, revealing his well-defined forearms, and bent down to start moving things.

The movements weren't very skillful, even a bit clumsy, but the strength was steady, the eyes were focused, and there wasn't a trace of perfunctoriness or complaint.

Su Xiaonuan watched his silent figure as he carried the goods, nodding in satisfaction. Not bad, his attitude was acceptable.

She clapped her hands, then pulled the still somewhat dazed Anran back into the bedroom. "Quick, change your clothes, we need to get ready to leave."

He still wore the same "three-piece suit that he couldn't be seen in public"—sunglasses covering most of his face, a mask, and a baseball cap pulled low.

But Su Xiaonuan put a little thought into her outfit today.

She changed into a soft, khaki jumpsuit, which matched the color of the renovated stalls outside, making her look neat and cool.

At her suggestion, An Ran changed into a simple and comfortable casual outfit, abandoning her usual serious lawyer demeanor and exuding a gentler, girl-next-door vibe.

After they finished packing and went downstairs, Qin Haochu had already loaded all the things into the car and was standing quietly by the car waiting.

Fine beads of sweat appeared on his forehead, and his breathing was slightly heavier than usual, but his posture remained upright and his eyes were calm.

Su Xiaonuan glanced at the neatly arranged items, nodded, and naturally opened the car door and got into the driver's seat: "Let's go."

Today, Su Xiaonuan chose the intersection of Xinhua Street as her stall location.

In the system's "Reputation List," a red-named target, flashing faintly, is active in that area.

That was Granny Wang, who was known for her troublemaking and greed for petty gains. Relying on her age and loud voice, and because no one had ever caught her doing anything wrong, she was quite arrogant in the area, and most of the neighbors avoided her like the plague.

Su Xiaonuan planned to find a "breakthrough" by dealing with her equally spoiled grandson, so that this domineering aunt would also taste the bitterness of "being humiliated".

When we arrived at the intersection of Xinhua Street, it was almost 10 a.m.

This place is adjacent to a high school and close to a residential area, so it's bustling with people coming and going.

Su Xiaonuan calmly parked her wooden stall cart in a spot that was neither obstructing the way nor too conspicuous, and then began to arrange her tools in an orderly manner, disinfecting the pots and pans before use.

Today she's selling curry pork chop rice.

I had only finished half of the preparations when my phone chimed, and the online ordering app popped up a notification—my first takeout order of the day had arrived.

After Su Xiaonuan opened the document to view the specific requirements, she slowly exhaled a breath of stale air, her expression instantly becoming focused and serious.

She washed her hands, tied her cartoon apron, and entered a state of complete concentration, like an actor about to step onto the stage.

First, prepare the pork chops.

Su Xiaonuan chose pork tenderloin with a little fat and even thickness.

She used the flat side of the meat mallet to gently pat the meat slices slowly and evenly, both to break the tendons and make them more tender and to ensure that the thickness was consistent and that they were heated evenly.

The pounded pork chops have a delicate texture and a fresh sheen.

Next comes the marinating process.

Simply season with a pinch of salt and black pepper to retain the original flavor of the pork to the maximum extent.

Then, following the order of "flour, egg liquid, breadcrumbs", coat the pork chop with three layers of "coating".

Her movements were fluid and precise. When coating the bread with flour, she pressed lightly to ensure even coverage. When dipping it in egg wash, she lifted it quickly to avoid applying too much. Finally, she rolled it in the fine, golden breadcrumbs and pressed it down gently with her palm to create a crispy and tempting outer shell.

On the other side, a deep soup pot was placed on the stove burner and lit.

Heat oil in a pan, add finely chopped onions, and sauté over low heat.

Su Xiaonuan patiently stir-fried the onions with a wooden spatula, watching them change from pungent to translucent, and then slowly turn into an enticing caramel color, emitting a rich, sweet aroma.

At this point, add the diced carrots and potatoes, and continue to stir-fry until the edges of the ingredients become slightly translucent.

The most crucial step – adding curry.

Instead of using ready-made curry cubes, she used curry powder that she ground and blended herself with various spices—turmeric, coriander, fennel, cloves, and more.

The moment the powder hits the pan and comes into contact with the hot oil, it sizzles, releasing an intensely rich, spicy, and appetizing aroma that sweeps through the surrounding air, as if coating the entire street with a warm, golden hue.

Pour in an appropriate amount of broth—which she had prepared in advance using chicken bones and kelp—bring it to a boil over high heat, then reduce to medium-low heat and simmer.

Watching the broth in the pot gradually thicken from thin, the vegetables become soft and tender in the bubbling curry sauce, and the flavors of various spices blend perfectly together to form a rich, full-bodied base.

Meanwhile, in another small pot, clear oil began to heat up.

Su Xiaonuan tested the oil temperature with the tip of her chopsticks. When she saw tiny bubbles rising evenly, she slid the flour-coated pork chop into the oil along the edge of the pot.

"Sizzle—!"

The satisfying sizzling sound of frying filled the air, and dense bubbles instantly rose around the pork chop, while white smoke carrying an irresistible aroma of meat rose into the air.

She carefully controlled the heat, frying slowly over medium heat, and occasionally turning the food with long chopsticks to ensure even heating.

Soon, the pork chop turned a beautiful golden brown, with a crispy surface. When you tap it lightly with chopsticks, you can hear a crisp "crackling" sound.

Remove them from the water, drain off the oil, and place them on a rack to cool slightly.

Su Xiaonuan did not cut it into pieces immediately, but let it sit to lock in the juices.

By this time, the curry was almost cooked, and the broth was thick enough to cling perfectly to the back of a spoon.

She added a little coconut milk and a touch of apple puree, and instantly the spiciness of the curry became milder, adding a subtle fruity and milky aroma, making the flavor more rounded and full-bodied.

Everything is ready.

Take out the prepared deep rice bowl, fill it with steaming hot, separate grains of high-quality rice, and press it down firmly.

Place the rested pork chops on the cutting board, and with a swift stroke of the knife, cut them into evenly wide strips, revealing the tender, moist, and juicy meat inside.