Chapter 161: Crazy Call for the Boss's Daughter

The chef skillfully slaughtered and scaled the tilapia.

He removed the internal organs, cleaned the fish, cut a few pieces on the back of the fish, and then handed it to Su Chen.

The fish is very fresh, so first add some secret seasoning, salt, MSG, cooking wine, etc., and marinate it.

The old man wanted tomato flavor.

Now is the season when tomatoes are ripe. The organic tomatoes in the fishery ecological park are plump and shiny in appearance.

The presence of small white spots near the rhizome is a sign of maturity.

With a gentle cut, the abundant juice bursts out instantly, and the pleasant red flesh under the thin skin is dense and soft.

Such high-quality tomatoes and fresh fish are a perfect match.

The method is still to roast first and then stew.

It is first grilled over charcoal, then served with carefully prepared seasonings and simmered over low heat while being eaten.

This dish starts with sweet and sour flavors and ends with freshness, with the richness of the fish in the middle.

Just thinking about it makes me feel it’s a pleasure.

After marinating for ten minutes, Su Chen put the tilapia on the grill.

The key to grilling fish is that the structure of the fish's head, abdomen and tail are different, and the degree of deliciousness required for each part is also different.

The skin on the fish belly is relatively thin. If the fire is too high, the tail will become dry and the tail fin may even be burnt black.

If the fire is too low, moisture will easily remain on the back bones of the fish, making it feel undercooked.

If you are not careful, you may easily lose sight of the big picture. It is definitely a technical job.

The best roasting state is that the fish head and surface have a crispy and fragrant texture, while the fish body retains a certain amount of moisture, making it tender and juicy.

Su Chen turned down the vent of the oven and brushed a layer of oil on the tilapia.

This oil is refined with special seasonings. When the fish is roasted slowly, the protein in the fish will gradually solidify, making it less likely to become dry and tough, and the mellow flavor of the oil can also penetrate well into the fish.

Sniff~

Damn, it smells so good!

The old man and the chef raised their necks almost at the same time, flaring their nostrils to capture the tempting aroma in the air.

Penetrating through the layer of smoky flavor, you can easily discern the freshness, fat and burnt aroma of the fish itself.

hiss--

It has rich layers and is full of fragrance. If you put it in your mouth, won’t it intoxicate your taste buds?

Guessing it was almost done, Su Chen sprinkled barbecue ingredients on both sides of the fish to finish it off.

Then remove the fish and place it on a stainless steel plate.

The nose is often more sensitive than the eyes and is seduced first.

The unique spicy, pungent, and aniseed aromas make one's heart flutter and stomach acid surge.

"Gugu~"

"Gu~"

The continuous rumbling of the stomach gradually formed a three-dimensional surround sound.

Su Chen laughed out loud when he heard it.

No, you can’t help it, I haven’t even fried the base ingredients yet!

…

The other side.

The midday sun was a bit harsh, but fortunately a staff member brought out a large parasol and covered it with Nuonuo.

The little girl was surrounded by a bunch of dazzling snacks.

This is high-end food that the employees bought at their own expense and they usually wouldn't eat it.

Everyone gathered around Nuonuo, teaching her enthusiastically and patiently how to bait the fish hook and how to cast the line.

The little girl was very excited and after learning how to do it, she swung the fishing rod hard into the lake.

A pair of eyes like black grapes stared fixedly at the float on the water.

A few minutes passed.

"Oh, my float has been pulled away."

An uncle just said that if the float sinks, it means a fish is hooked.

Feeling the pulling force from the fishing rod in his hand, Nuonuo glared and screamed.

"Oh no, it actually wants to resist!"

That puffy little face, with cheeks flushed red from the effort.

This made the staff around laugh so hard.

This little guy must have grown up eating cuteness, right?

"If the fish doesn't resist, it will be eaten."

"This little milk ball is so cute."

"Not only does this fish refuse to surrender, it even dares to fight back! Hahahaha..."

“…”

Nuonuo pulled her small fishing rod, and the fishing line flew up from the lake, forming a bright silver trail in the air, with water droplets falling down.

It wasn't until a lively crucian carp was dragged onto the grass by the lake that she jumped for joy.

"Uncles, look, I caught such a big fish."

The little guy's hands were covered with crucian carp slime, and he laughed and was very proud.

This was the first time in her life that she caught a fish.

"Wow! This little girl is so awesome!"

"This luck is too incredible!"

"What nonsense are you talking about? This is clearly the extraordinary strength of a rich young lady!"

"Not much to say, my thumbs are already cramping, I'm cheering like crazy for the boss' daughter!"

The employees present praised loudly and timely.

At this time, a few frustrated fishermen heard the commotion here.

They put down their fishing rods and gathered around to watch the fun.

Wait for a closer look.

They didn't say a word, and their hands were in their pockets tacitly.

Nobody knows.

Beneath that seemingly calm face, there are actually undercurrents surging in his heart.

The screen of the phone in my pocket is almost broken!

Oh shit!

Why why why why...

Five-year-old kids can catch them, what a blast!

Wouldn't they, who are now over 10 years old, be just decorations? This must be a newbie gift pack!

…

On Su Chen's side.

Under the action of high temperature, the tomatoes in the pot have gradually been fried into a soft and delicate paste.

The dense and soft texture blends into the soup, bubbling and bursting from time to time.

Different from the spicy grilled fish I made before.

This time, when frying the ingredients, Su Chen did not add a drop of water, nor did he add a lot of complicated seasonings.

He poured in the two side dishes of bean curd sheets and bean sprouts, sprinkled a handful of minced garlic, and the watery red soup immediately covered them, giving off a tempting oily sheen.

After frying, Su Chen poured the base sauce on the grilled fish, sprinkled some green onion segments, coriander, and cooked white sesame seeds, and the tomato grilled fish was finally served on the table.

The tomato flavor is very strong, and the sour and sweet aroma wafts everywhere, teasing everyone's taste buds.

Finally... we can start eating!

The old man couldn't wait to pick up the chopsticks and tear off a piece of fish skin.

A sweet and sour smell mixed with a burnt aroma rushed straight to my head.

The fish skin undergoes dehydration and carbonization during charcoal grilling, forming a delicious crispy skin, and is then softened by the rich tomato juice. It tastes neither fishy nor greasy, and is rich in moisture.

The sweet and sour soup also cleverly neutralizes the greasiness in the mouth.

Then a light sweetness spreads across the tip of the tongue like ripples.

"Gurgle."

After swallowing, the slight acidity of tomato juice will return to the mouth through the tongue, stimulating the taste buds and appetite.

The old man's right hand trembled slightly as he picked up another piece of white fish, coated it with tomato juice and put it into his mouth.

When he took a bite, he felt the meat was firm and tender, which made him close his eyes.

(End of this chapter)