Although Lu Mingming has mentioned buying cod liver oil many times in his live streams, talking about its rich nutritional benefits, cod liver oil itself is a fatty oil extracted from the internal organs of marine fish, and the interstellar people do not actually eat fish.
After observing for a long time, Lu Mingming discovered that there were very few streamers in the childcare section who used fish in their cooking.
Firstly, fish meat itself has a fishy smell from fresh water or the sea, which is unacceptable to the sensitive sense of smell of many beastmen, making them feel disgusted from the bottom of their hearts.
Another reason is that there are too many fish bones. Chefs and diners are too lazy to deal with them, for fear of accidentally pricking their throats.
Fish are often ignored in the interstellar market. When Lu Mingming searched for them on the StarNet market, he only had three in stock.
If any beastman were to be found eating fish, they would be assumed to be insane.
She couldn't help but sigh, "Interstellar people have missed out on so many delicious foods. They really should promote these delicacies to everyone!"
Pulling her thoughts back, Lu Mingming attempted to make the last dish of milk-white sturgeon soup. The key was that the soup should be as milky white, rich, and fresh as milk, with a sweet taste.
Sturgeon is a common fish species found in many regions. It has a plump body, thick flesh, soft bones, and is rich in nutrients.
Most importantly, it has very few bones, so it's unlikely to hurt babies' throats, making it Lu Mingming's best choice for making fish soup.
She started by pouring out the sauce from the pan where she had just fried the chicken thighs and then washing it with clean water.
When the pan is heated again, add oil and heat it to about 70% of its maximum temperature before frying the sturgeon.
Lu Mingming easily gutted the sturgeon, removed its internal organs, cleaned away the blood and black membrane inside, and scraped off the scales with a knife to prevent any bitterness.
Just like with the chicken thigh meat, use a knife to cut the sturgeon's skin into sections, revealing the fresh fish meat with blood still attached.
Lu Mingming pan-fried the meat over low heat until both sides were golden brown, sizzling in the pan as a drop of hot oil slowly slid down the grain of the plump meat. (www.cascoo.net)
With a gentle pounding of the spatula, the fish meat and bones become crispy, and before any seasonings are added, the fragrant and delicious aroma fills the air.
The intern girl had already cut the tender tofu into small cubes for Lu Mingming, which were then piled on the cutting board and wobbled like jelly.
The little girl placed the plate of tofu next to Lu Mingming and curiously poked her head into Lu Mingming's pot.
The black pepper chicken leg she just ate left her mouth full of anticipation. Seeing Lu Mingming preparing a new dish, the rich aroma of fish was intoxicating; it must be something extraordinary.
"Sister, what kind of dish is this?"
"Sturgeon soup."
Lu Mingming kept moving and added a small spoonful of chopped green onions.
Separately, shred a bowl of white radish and blanch it in boiling water for one minute to effectively remove the radish's pungent smell. Drain the water and set aside.
Before it's even made into soup, a plate of fried fish is enough to satisfy too many people.
Fish?! Can you even eat this?
The little girl had some doubts, but she didn't dare to ask, her eyes still showing no sign of apprehension.
Isn't fish listed as one of the three most unpalatable species in interstellar space?
She stared intently at the fish in the pot, unconsciously wiping the drool from the corner of her mouth.
But it smells so good... As the top streamer in the parenting section, what I'm saying should be true, right?
The little girl used her personal computer to take a holographic picture of the pan of fried fish. She plans to ask other bloggers online later whether the fish is safe to eat.
As the sturgeon began to take on a milky white color, Lu Mingming poured in the boiling water that had been prepared—this step was crucial for the sturgeon soup to turn milky white, and boiling water had to be added.
After adding scallions and ginger, Lu Mingming covered the pot and turned the heat from low to high to bring it to a boil.
As the water bubbled and boiled a second time, the clear water slowly turned into a milky white and refreshing broth. Lu Mingming took the opportunity to add shredded white radish to neutralize the broth.
Tofu should be added to the pot last. This way, the nutrients in the tofu can be extracted without overcooking it.
Ten minutes passed in the blink of an eye, and Lu Mingming lifted the lid of the pot to take a look.
The milky white sturgeon soup is filled with white tofu with a smooth, creamy texture, and the shredded radish is almost transparent.
The whole pot of soup looks like it's made of jade, with a few sprinklings of bright green scallions on top. Just looking at it makes your mouth water.
Click, click, the little girl took two more photos to save.
Lu Mingming took out a wooden spoon and gently scooped a bowl of soup into it to taste.
The broth is light, fragrant, and smooth. The warm tofu melts in your mouth, and a light bite releases a subtle sweetness on your taste buds, while a closer taste reveals the freshness of the fish.
The fish is boneless, tender, and succulent, with a translucent apricot-yellow flesh that is crispy on the outside and tender on the inside. It combines a rich and flavorful broth with a delicate and intense taste, without any fishy smell. Those with a sweet tooth will find it hard to resist eating bowl after bowl.
Although the fish soup was piping hot, a bowl of it warmed me and soothed my stomach's cravings.
Feeling good about herself, Lu Mingming took out a small bowl and scooped some for the little girl, letting her try it too, since she had contributed.
The bowl was still steaming, and an enticing aroma wafted up, making my mouth water.
The little girl blew away the rising steam, ignoring the heat, and drank half a bowl in one gulp, her mouth filled with the fragrant and delicious taste.
Even though the heat made her lips turn red, she still couldn't resist the urge.
She had never tasted such delicious soup in her entire life!
Seeing the little girl's greedy expression, Lu Mingming felt a sense of happiness and satisfaction from being recognized, and couldn't help but advise her:
"Slow down, slow down, drinking too fast will hurt your esophagus."
"Sis, your cooking is so delicious! Seriously, your skills weren't even on display during the competition!!"
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