Chapter 170 Can't Blame Others
Su Yun glanced at her and went out to tell Yu Hui that the stove was empty.
"No need, the salty shaobai will be ready soon. After the shaobai is steamed, I will directly cook the fish. The ingredients are all prepared, so it will be very quick to cook. I will have time to start cooking when the guests arrive at the table."
She cooks very quickly and doesn't need so many pots and stoves.
"Okay." Su Yun said and went to the living room to greet the guests.
There were three tables of guests, and there was not enough room in the living room. The weather today was not too hot, so the three tables were placed in the yard.
The Zhan family's yard is big enough, not to mention three large tables, even five would be more than enough.
The Zhan family's yard faces west and doesn't get any sun in the morning. Even if you sit in the yard and eat lunch now, you won't be exposed to the sun.
After the table was set and the dishes were placed on the table, Aunt Bai asked the guard to help bring out the cold dishes first.
Seeing that Yu Hui's Shaobai had just come out of the pot, he said, "The stove is empty, you don't need it. Don't wait until the banquet is about to end and you haven't finished these four dishes."
Yu Hui looked at her without saying anything and scooped out the water from the pot.
Seeing that she ignored her, Aunt Bai turned back to the kitchen, muttering quietly, "You have a stove but you don't use it. If the food doesn't turn out well, you can't blame anyone else."
The more people say this kind of thing, the clearer they are about who to blame.
After the cold dishes and desserts were placed on the table, Zhan Shishang and Su Yun invited the guests to sit around the table.
Yu Hui poured the excess juice from the steamed salty pork into the big iron pot, and placed bowls of salty pork on plates.
Pour the excess juice into a large iron pot, thicken it with starch, and pour it over the Shaobai, which adds color to the Shaobai and makes it look more tempting.
The guests who had already sat down at the table smelled the fragrance and looked towards Yu Hui.
"Is the rice ready?" Director Yang couldn't help but ask loudly.
"Okay." Yu Hui responded.
He handed three bowls of Shaobai to Zhan Lang who came to serve the dishes.
She quickly washed the pot, waited until the water was dry, poured a lot of oil into the pot, and started frying the fish.
The salty and white fat meat are interspersed, and it is soft, tender and glutinous. It is suitable for all ages and has won everyone's favor as soon as it was served.
"Yes, that's the taste." Before he could even swallow the meat, Director Yang couldn't help but praise the half-remaining piece of Shaobai in his bowl. "This is the authentic craftsmanship of the master chef."
“It’s really delicious, fatty but not greasy.”
"Look, Taotao doesn't usually eat fatty meat, but now he eats so much."
Taotao held the bowl with one hand and the chopsticks with the other, scooping the meat into his mouth.
"This meat is delicious."
"Hahaha." Everyone laughed.
Seeing that everyone liked the dishes at his birthday party so much, Commander Zhan felt proud and picked up his glass to drink with his old friends.
Director Yang put down his wine glass and wanted to take another piece of Shaobai, but there was only half a bowl of chopped pickles left.
"This Shaobai is delicious, but there is too little of it." Each person ate one piece and it was gone.
Political Commissar Gao smiled and said, "When the village holds a banquet, this Shaobai is served in a bowl with ten slices, one slice per person."
The people at the table were talking and laughing when they suddenly heard a "sizzling" sound, followed by the sound of something frying. They all turned their heads to look in the corner.
Su Yun smiled and said, "Xiao Yu started frying fish."
"It smells so good when fried. Xiaoyu's Shaobai is so delicious, so his fish must be good too."
Aunt Bai came to serve the braised lamb brisket, and saw that the salty braised pork on the table had been eaten. When she heard these words, the flesh on her cheeks twitched, and she put on a smile again and served the dish.
"The braised lamb belly is here. I specially went to the meat processing plant in the city and ordered this in advance. You can't buy it outside. I stewed it for most of the morning, and it's so tender." Aunt Bai introduced the dish as she served it.
Everyone nodded, and after Aunt Bai left, they picked up some mutton belly to eat.
Lamb and beef are indeed not that easy to buy these days, and it still takes some effort to get them.
But the children who came with their parents didn’t seem to like the mutton belly very much. They took a bite and threw it into their mom and dad’s bowls.
"Why don't you eat?"
"It smells weird."
"Is it the smell of mutton?"
"It doesn't taste smelly to me."
Su Yun: "Children's sense of taste is much more sensitive than us adults. What may not taste pungent to adults may be too pungent to them."
"Just like green vegetables, they taste sweet and crisp to us, but bitter to children. That's why many people don't like to eat green vegetables when they are young, but they can accept them when they grow up."
She read all these in the books in the library while she was at work.
"So that's how it is. No wonder Taotao doesn't like to eat vegetables."
Taotao was gnawing on the chicken wings with a grunt, and he said that the vegetables were bitter and not tasty.
Yu Hui held the fish tail and pressed the back of the fish with a spoon while frying it in the pan. After it was shaped, she put the whole fish into the pan and fried it. She used a large spoon to continuously pour hot oil on the fish, and the aroma filled the air.
Once all three fish are fried, fry them again and place them on a plate with their bellies pressed against the bottom of the plate, their heads and tails raised, and their chests expanded.
Scoop out two-thirds of the oil in the pot, leaving a large amount of oil in the pot, pour in the ginger, garlic and pickled peppers and stir-fry until fragrant, add half a spoonful of sugar, pour a bowl of water starch to thicken, then add a spoonful of hot oil and pour the sauce on the fish.
The thick sauce is evenly poured on the fish, as if putting a red cloak on the fish that wants to leap, making it instantly become "majestic".
Feilong fish has a sour, spicy and sweet taste, crispy on the outside and tender on the inside. After the fish bones are removed, there are almost no bones except for the meat on the back of the fish. It is a taste that both adults and children like.
The flying dragon fish and braised lion's head were served on the table at the same time, but the lion's head was neglected, and everyone's chopsticks were focused on the flying dragon fish.
It suits the occasion, looks good, and tastes good.
After the fish was cooked, the other two dishes were even faster to prepare. In less than five minutes, Yu Hui had made the stir-fried liver and kidney and the mapo tofu.
As soon as these two dishes are served, adults and children alike will start eating.
Zhan Beifang pointed at the stir-fried pork liver and kidney and said, "Don't be fooled by the fact that this dish is just stir-fried pork offal. It's cooked really well. The liver and kidney don't have a fishy smell. The liver is tender, the kidney is crispy, and there's a fresh flavor. The heat is controlled just right."
Director Yang nodded and said, "This dish is indeed cooked well. If you don't control the heat well, you really can't cook it like this."
"This is Xiao Yu's craftsmanship." Director Yang gave a thumbs up.
"This Mapo Tofu is also fried very well. It's spicy, fresh and fragrant, tender and tasty, without any fishy smell of beans." Mrs. Yang said as she scooped another spoonful of tofu into the bowl.
Aunt Bai walked to the table with Buddha Jumps Over the Wall, her face a little dark. In the past, at this time, everyone would praise her cooking, but today everyone praised Xiao Yu's cooking.
I cooked eight dishes myself, but I didn't hear any of them praising me.
The famous dishes I made with the best ingredients were not as good as the home-cooked dishes Xiao Yu made with these inferior ingredients.
Aunt Bai felt extremely frustrated. She lowered her head to look at the Buddha Jumps Over the Wall in her hand. Whether it could surpass Xiao Yu's dish depended on it.
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