Chapter 55: Soil Balls (Beans) Are Poisonous

Just when Tang Zhen and the others were impressed by her skills, Jian Yan suddenly stopped and looked over with a smile on her face.

"Uncle Tang, I'd like to ask where the ingredients are?"

"You need the ingredients? I'll get them for you."

Tang Zhen ran to another cooking table with her big belly and brought over a rack.

“It’s all here.”

There are more than twenty bottles and jars on the shelf, all transparent. Except for the seasonings in a few jars that I recognize briefly, I don’t recognize the rest.

This time she didn't ask, but tasted the seasonings in the jars one by one, and then continued to spread the seasonings on the cut fish.

Then he lifted the fish's tail and shook it skillfully.

The part of the fish that was cut into strips suddenly blossomed like a flower, with thorn-like strips standing up.

The fish that has been shaped by coating it with starch should be fried in a pan immediately, otherwise the dry starch will get damp and the fish will stick together, affecting its shape and appearance.

Jianyan has been practicing knife skills since she was young. In order to have the strength to stir the wok, she also learned the family martial arts from her father. Even though she learned to love beauty and began to consciously take care of her hands after she grew up, a thick layer of calluses was inevitably left on her hands.

How thick is it?

So thick that you can't feel the oil warmth and pain.

But that was the Jian Yan of the past. The Jian Yan of now has a pair of beautiful white hands.

The fingers are as slender as scallions.

The nails are a healthy and beautiful light pink.

Of course, Jian Yan's original hands, apart from the calluses, were also a pair of beautiful hands that could be used as a hand model, no worse than her current hands.

But now my hands have no calluses and are so soft that they seem to have no bones.

The feel is top-notch.

It is also very sensitive to oil temperature.

So, Tang Zhen and the others saw Jian Yan put his hand two centimeters above the oil pan for a while, then he withdrew his hand, picked up the fish on the plate and put it into the oil pan.

"What is this for?"

“Fried and set.”

In short, we need to make squirrel fish. Squirrel fish belongs to Jiangsu cuisine and is named after its squirrel-like shape.

Jian Yan was also free, and during the frying process, she not only told the curious Tang Zhen about the origin of the squirrel fish, but also instructed them to cut the potatoes into shreds, smash the cucumbers, pick the water spinach, wash and drain it, and cut the purple crisp fruit into shreds and set it aside for her use.

Tang Zhen and the others were very willing to help, but they had doubts about the existence of the earth ball.

Chef Luo Yang, who was about the same age as Tang Zhen, could no longer hold back and reminded her, "Miss Jian, I'm telling you, the soil balls can't be eaten..."

"Just call me Jianyan."

When she heard Miss Jane's name, she got goosebumps. It was so strange.

“Why can’t the soil balls be eaten?”

Potatoes are a national delicacy. Although they may not look attractive, they can be eaten in many ways.

Suitable for people of all ages.

The most important thing is that this kind of food has high production and low price.

It can also serve as a staple food.

She just couldn't understand why such a good potato was rejected like this and given such an ugly name as dirt ball.

"The dirt ball is poisonous."

"Potatoes are indeed poisonous, but that's when the skin turns green and sprouts. I checked and the soil balls I took out are not poisonous, so you can eat them with confidence."

After hearing Jian Yan's words, Tang Zhen's face suddenly turned red, and his eyes were filled with undisguised eagerness. "Are you serious?"

"It couldn't be more true."

Tang Zhen's eyes flickered and he said, "How do you cut the soil ball? I'll help you cut it."

"Peel and shred."

"I understand."

(End of this chapter)