Chapter 437 What the hell?

Su Chen's expression suddenly became a little subtle, and he replied hesitantly.

“The location I chose for the stall is actually of little use.”

"It doesn't matter!"

Lu Ziyi waved her hand nonchalantly.

"You tell me how many, I may or may not need them! If I can use them, I'll give you a red envelope later!"

As she spoke, she opened the memo on her phone, looking as if she was going to take careful notes.

Su Chen looked at Lu Ziyi's expectant eyes, sighed, and said helplessly.

"The first time I set up a stall, I sold pig's trotters at the entrance of a park. Later, I sold roujiamo (Chinese roujiamo) at the entrance of a temple, and stir-fried large intestines near the anorectal hospital."

"What the hell?"

Lu Ziyi and Xiaolei exclaimed at the same time, their eyes widened and they almost dropped the cameras in their hands.

"Is it true?" Xiaolei asked, unable to suppress her curiosity.

"Selling pig's trotters in the park is understandable, but the last two are outrageous, aren't they? How can you really get business with a stall like this?"

Putting aside other things, who would eat the stir-fried large intestines near the anorectal hospital?

“Business is good.”

The scene of setting up the stall at that time emerged in Su Chen's mind. Basically, the goods were sold out very quickly.

When Lu Ziyi heard this, she couldn't help laughing out loud.

"Hahaha, Master Su, you might as well start writing novels. You have quite a rich imagination."

After laughing enough, she simply closed the memo interface on her phone, thinking that these contents had no reference value at all and were purely made up by Su Chen to make people laugh.

Xiaolei was holding a camera and trying to hold back her laughter. Is this the kind of place a normal person could come up with to set up a stall?

It sounds outrageous no matter how you listen to it.

However, she also felt that this seemingly dull master was quite witty in his words and always surprised people.

The two exchanged glances, and they both understood each other tacitly. They both thought Su Chen was joking and didn't take his words seriously at all.

Lu Ziyi has already thought of adding exaggerated subtitles to this conversation, which will definitely arouse the interest of many viewers and they will leave messages in the comment area to discuss it.

Su Chen didn't care about it at all. He silently placed the cut side dishes one by one on the plate.

He had almost finished processing the ingredients on hand and glanced at the clock hanging on the wall.

The fish fillets need to marinate for about ten more minutes.

While we're at it, let's stir-fry some spicy and sour potato shreds.

Su Chen walked to the sink, took the shredded potatoes out of the water, and gently squeezed them to drain out as much excess water as possible.

Turn on the fire and pour the oil in one go. When the oil temperature rises to 70% hot, wisps of green smoke begin to rise from the edge of the pot.

Throw the chopped garlic and dried chilies into the pot.

The moment the ingredients come into contact with the hot oil, there is a loud "crash" sound, and the oil splashes, carrying the spicy aroma of garlic and chili, and explodes throughout the kitchen.

Frightened by the sudden noise, Lu Ziyi instinctively shrank back and took half a step back.

Xiaolei reacted quickly. While paying attention to the situation in the pot, she quickly adjusted the camera angle.

Su Chen picked up the spatula and began to stir the seasoning in the pot.

When stir-fried, the color of the pepper becomes darker under the catalysis of high temperature, and the edges of the minced garlic gradually turn golden yellow.

Next, the drained potato shreds were poured into the pot. The sound of "sizzling" was heard continuously and white steam rose into the air.

Su Chen took the handle of the pot and began to shake it rhythmically.

The shredded potatoes were flying and jumping in the pot, and flames would appear from time to time.

Thinly chopped potatoes are easy to cook, so Su Chen slowly poured white vinegar along the edge of the pot.

When the white vinegar touches the hot pot wall, it vaporizes instantly, turning into wisps of hot air with a sour smell.

The sour taste neutralizes the greasiness brought by the hot oil.

He sprinkled in another teaspoon of salt.

With continuous stir-frying, the golden potato shreds gradually become translucent.

Finally, Su Chen grabbed a handful of green chopped green onions and sprinkled them into the pot.

At this point, a plate of spicy and sour potato shreds with good color, aroma and taste is ready.

The kitchen was filled with a spicy and sour smell, and the rich aroma made Lu Ziyi and Xiaolei swallow their saliva unconsciously.

If Master Su doesn't look like a newcomer judging by his knife skills, then his skill in flipping the wok and cooking makes him even less of a newcomer.

They had some doubts about Su Chen's abilities before, but now, their doubts have been greatly reduced.

Su Chen quickly washed the pot, put it on the stove, and prepared to make pickled fish.

After the steam at the bottom of the pot dried up, he picked up the oil bottle and poured oil in. When the oil was hot, he threw the fish bones and head into the pot.

With crackling sounds and splashing oil, the surface of the fish bones and fish head quickly changed color under the influence of high temperature.

After a while, take out the fried fish bones and fish heads, and throw ginger slices and peppercorns into the pot.

When the spicy aroma of Sichuan peppercorns comes out and the edges of the ginger slices begin to curl, pour in the prepared sauerkraut.

The pickled sauerkraut leaves stretch out and become translucent under the nourishment of hot oil.

The sour aroma was quite strong and filled the entire kitchen. Even when the range hood was running at full power, it still lingered in the kitchen.

Next, you can pour enough hot water into the pot.

After adding water, turn up the heat to allow the flavor of the sauerkraut to fully blend into the soup, and the color of the soup will gradually turn into a light amber.

Put the previously fried fish bones and fish head back into the pot.

After a while, the color of the soup gradually changed and began to become whiter and whiter.

After cooking for a few more minutes, Su Chen seized the opportunity and picked up the colander to remove the fish bones and head.

The fish bones and head have completed their mission.

Su Chen gently slid the marinated fish fillets into the pot one by one.

When the fish fillets touch the soup, they curl up slightly and slowly turn from transparent to snow-white.

Su Chen held chopsticks and gently moved the fish fillets in the pot to ensure that each piece of fish was heated evenly.

Since the fish slices are already cut very thinly, they do not need to be cooked for too long.

When almost all the soup had changed color, he decisively turned off the heat and poured the entire pot of soup into a large white porcelain bowl.

Finally, sprinkle a handful of bright red dried chili segments and drizzle with a spoonful of freshly boiled hot oil.

With a "sizzling" sound, the hot oil meets the dried chili segments, and the aroma bursts out instantly.

The strong aroma, mixed with sour, spicy and fresh flavors, permeates the entire space, making people salivate.

On the table, the pickled fish was steaming.

The spicy and sour potato shreds on the side exude an irresistible and tempting luster.

Lu Ziyi stood beside the dining table, her eyes completely attracted by the delicious food in front of her.

A golden layer of oil floats on the surface of the milky fish soup, dotted with chili segments, and the snow-white and translucent fish fillets and the dark green sauerkraut are faintly visible.

The spicy and sour potato shreds are distinct and each one is covered with a thin layer of oil, making them look particularly tempting.

Lu Ziyi felt her stomach begin to make a "gurgling" protest sound, and her mouth continued to secrete saliva uncontrollably.

Xiaolei's hand holding the camera was shaking slightly.

…

(End of this chapter)