[Home in the Mine: Your anchor suddenly appeared, I love it!!! Fortunately I didn’t take a nap hahahahahaha]
[Girl Star: It seems like the background is not at home today. Did Mianmian go out to play?]
Cloud Clip: Here I come! Bring out my dry bread and rice. I'll leave lunch to Mimi today.
User 15289: I was recommended this by a colleague and wanted to see if it's really as amazing as it's hyped to be.
【Vivian: Looking forward to it, sending a firework. 】
Even though there was no advance notice for this live broadcast, the number of viewers had already reached 200,000 within three minutes—a number that truly surprised Gu Yumian. His previous most popular event on Tak Star had only attracted 500,000 viewers.
How many more fans did I gain overnight?
Little Tangyuan, who has turned into a human baby, is lying in the cradle, soundly asleep. This live broadcast is from the perspective of the little snow leopard.
"I was having dinner at a restaurant and something went wrong. This livestream shouldn't be long, so just watch it," Gu Yumian said after a pause. "Also, don't just eat dry bread and white rice...you need a balanced diet."
"Today we're making crystal shrimp dumplings and Kung Pao chicken, so without further ado, let's get started."
The chef's apprentice took off a new apron and handed it to him. Gu Yumian thanked him, put it on, and began to prepare the work.
The large kitchen was divided into more than a dozen translucent small kitchens, and Gu Yumian borrowed one of them.
It can be seen that the chef apprentices know almost nothing. The prawns are still frozen in their shells. These synthetic prawns were airlifted from another planet, so it is normal for them to be frozen.
An apprentice came in and asked him, "Mr. Gu, can I heat these shrimps directly in the microwave or thaw them in hot water?"
Cooking skills in this era were very precious and could only be learned from a master, but they hadn’t talked about that yet.
Although there are food anchors who make it online, many of them actually keep some of it to themselves, so you won’t learn much.
The little snow leopard, lying on Gu Yumian's shoulder, had already woken up. He glanced lazily at the man and yawned. Gu Yumian scratched the little snow leopard's chin.
"..." He smiled helplessly, "No, if you put it in hot water, the outside might get cooked accidentally, and the texture might not be as crispy and elastic. It's also easy to control the temperature poorly in a microwave oven."
Apprentices: "Oh!"
Gu Yumian rinsed the prawns with small drops of water to thaw them initially, then placed them in cold water soaked with some white wine, and then placed the entire box in the refrigerator's fresh-keeping layer to wait for thawing.
"Well, while we wait for the prawns to thaw, let's make Kung Pao Chicken."
He was born in Jiangnan and studied in Sichuan. His family's cuisine was mostly sweet and light, but he also dabbled in Sichuan cuisine, Kung Pao Chicken being one of them. He first started out as a student eating out for late-night snacks, and then, as he got to know the owner, he learned the skill.
For him, Kung Pao Chicken is also a dish full of memories. Every bite brings back all the wild ideas he and his friends had in the past, as well as the taste of ice beer in the summer.
"This synthetic chicken breast needs to be patted and cut into small pieces first for a better taste," Gu Yumian explained, "Then we'll prepare the marinade."
Gu Yumian gripped the knife handle and gently patted the chicken breast with the back of the blade to loosen it before turning the knife to dice it. The seasoning was primarily cooking wine, vinegar, white pepper, a hint of salt, and a raw egg for flavor. A little starch was added to the mixture to remove the fishy smell. Gu Yumian also added a small spoonful of sesame oil and mixed everything together in a porcelain bowl.
He rolled up his sleeves and poured the chopped chicken into the bowl one by one to marinate.
"This will need to marinate for about ten minutes. During this time, deep-fry the peanuts first... Tuan Tuan?"
The apprentice chefs, under various pretexts, would occasionally pass by the small kitchen where Gu Yumian was. Their original intention was to learn from him, but they didn't expect that as they watched, they were completely drawn to Gu Yumian. Although they knew it was impolite, but...
——This human looks so good when he smiles.
——She looks so gentle and homely in an apron, and looks so good.
——His fingers are so long and his palms are so warm. What would it feel like to let him help comb my hair or roll around in his arms?
One of the apprentices couldn't help himself, and when he passed by for the third time, a fluffy fox tail emerged from behind him.
“…”
The little snow leopard had been dozing on Gu Yumian's shoulder, but instinctively sensed a threat and sat up straight. The apron Gu Yumian was wearing had tied a knot at the back, and the little snow leopard narrowed its eyes slightly and untied it with a paw.
Gu Yumian: “?”
He thought for a moment, then lifted the little snow leopard by its ribs and let it rest gently on the edge of the counter. Gu Yumian simply took off the apron and tied the detachable strip of fabric loosely around the little snow leopard's neck, forming a bow.
The material of this small piece of cloth is special. Gu Yumian touched it and found that it was not stuffy or uncomfortable. From this perspective, the little snow leopard looks like a gentleman wearing a small bow tie.
Gu Yumian looked at her for a moment, then smiled with his eyes curved: "Cute."
Gu Yumian summed up the rules for getting along with the little snow leopard - Tuan Tuan always has a hundred reasons to be angry, no matter what, just praise and coax him.
"My Tuan Tuan is so cute." Gu Yumian first lowered the transparency of the semi-transparent kitchen wall so that the outside could no longer see what was inside. Then he picked up the little snow leopard and kissed his ear. "Don't be sad, I'll make you something delicious, okay?"
His voice was clear and pleasant, but somehow soft and sticky, and even gentler when he lowered his voice. He always looked good when he smiled, his eyelashes shining with light, and his whole person was warm and cozy.
...hit the target with one strike.
“…”
After a moment of stiffness, the little snow leopard looked away impatiently, jumped onto Gu Yumian's shoulder, and lay down lazily.
My ears felt almost imperceptibly hot.
At the same time, a large number of "Ah ...
[Meow: Ahhhhhhhhhh, Mianmian called me cute!!! There really is wine in his dimples, so sweet and seductive, I’m intoxicated, sooooooooooooooooooo!]
Vivian: Is Xiaoxuetuan jealous? Hahahaha, the host looks really good in an apron. If it were mine, I wouldn't want to show it to anyone else!
"Alright," Gu Yumian smiled, calming down the heated atmosphere. "Let's fry the peanuts. We need to soak them in boiling water for a while."
Gu Yumian soaked the peanuts in boiling water, peeled them after a while, and fried them directly in a hot pan. When the peanuts were fried until they were light golden and crispy, he turned off the heat and took them out to control the oil and heat.
Fried peanuts, which were often used as appetizers in ancient China, have an incredible aroma, and many viewers have already smelled it.
[Kokoda: Ah! These peanuts smell so good. Are they fried for snacks?]
"No, it's part of the side dishes," Gu Yumian shook his head. "Well, just like before, cut the onions, ginger and garlic into sections and set aside."
There were no dried chilies here, so Gu Yumian stir-fried some instead. After frying the peanuts, he reheated the pan and spoon over high heat, added a little olive oil, drained a little Sichuan peppercorns, and stir-fried the dried chilies until they turned brown.
Sichuan cuisine is characterized by a large number of side dishes, strong flavors and bright colors.
Because it was for children to eat, and for fear of gastroenteritis, Gu Yumian drained the chili peppers and Sichuan peppercorns and only took a small amount, leaving the flavor and color as a token of his appreciation.
Then add the chopped green onions and a small amount of garlic and stir-fry until fragrant. Add minced ginger and turn to high heat to enhance the flavor. When the hot oil sizzles and the flavors of various side dishes are mixed together, add the diced chicken and stir-fry.
The diced chicken was quickly stir-fried until the surface was slightly golden brown and charred, incorporating the color and flavor of the chili peppers and side dishes.
The hot oil on the high fire started to bubble up, and the spicy, salty and fresh taste spread quickly along with the tender chicken and the flavor of fried ginger and garlic!
The little snow leopard twitched its nose and opened its eyes to look into the pot. Even the sleeping little glutinous rice balls stirred and sucked their fingers.
audience:"!!!"
It’s different from most of the dishes Gu Yumian has made so far.
The dishes I had previously had a sweet, light and fresh taste, but this time they were thoroughly fragrant, spicy and refreshing. I couldn’t help but drool just by looking at and smelling them!
[Gugugugu: Ahhhhhhhhhhh! I want to eat it!!! This smells so good, it's unscientific!!!]
Not only the audience couldn't stand it, the smell spread out through the crack in the door, and even the chef apprentice outside couldn't stand it anymore.
I’ve been helping out in the kitchen for so long, and this is the first time I’ve smelled such a delicious dish!
"It's all about speed and accuracy," Gu Yumian said with a smile in his eyes. "This is a dish with a strong flavor. The chicken needs to be added and removed promptly, otherwise it will become overcooked."
Only one final step remained. Just before serving, add the peanuts and stir-fry until the color and consistency are perfect. Gu Yumian then pours in the prepared sauce and sesame oil, quickly tossing the mixture evenly with a flick of his wrist. Then, turn off the heat, remove from the pan, and serve.
The whole dish is brownish-red agate in color and is served on a white porcelain plate.
——The seasoned diced chicken is golden and slightly crispy, with the glossy appearance of hot oil and sauce under the kitchen light. You can smell the spicy, salty and fresh flavors with a hint of sweet and sour taste that makes your mouth water. It is dotted with fried crispy peanuts, which is both visually and olfactory tempting. Just one look at it will make you feel hungry!
The barrage of comments rolled by rapidly, one layer after another, mostly with exclamations of "ah ah ah" and urging people to eat faster, and the enthusiasm was unprecedentedly high.
The little snow leopard sat upright on Gu Yumian's shoulder, condescendingly stretched out its paw and pressed his cheek, indicating that it wanted to taste it.
"Shh, this is still a little hot." Gu Yumian, who always couldn't resist the cubs' requests, took a small piece and blew it to cool it down before carefully feeding it to the little snow leopard. "Eat a small piece first, and continue eating in the private room later."
After the little snow leopard finished its small portion of diced chicken, its eyes narrowed slightly, and its long tail twitched slightly as it wrapped around Gu Yumian's wrist. This was a sign of great satisfaction.
The first thing you notice when you take a bite of the diced chicken is the perfectly balanced spicy flavor. Coated with starch and fried until golden and slightly charred, the diced chicken is incredibly tender, with an indescribably smooth texture. The rich, spicy flavor is accented by a hint of sweet and sour, creating a spicy flavor without being too spicy. Even those who don't normally like spicy food will appreciate it.
The finishing touch is the crispy fried peanuts inside, which are just a little bit sprinkled among the diced chicken, and the combination of freshness and crispness is just right.
The audience went wild.
【Powder Puff:!!! Ahh ...
[South China Tigers Never Blind: It smells so good, looks so good, and even though it's very fragrant and spicy, and has a lot of oil and sauce, it doesn't feel greasy at all. What's going on? It just feels so refreshing and delicious!!!]
[Youyunduo: Fragrant, fresh, spicy, and rich without being greasy. It's delicious, with a beautiful color, aroma, and flavor. Five fireworks, cheers for the host.]
25 Baker Street: I can't help it anymore. I'll have some white rice first! Hurry up, Mian Mian!
Perhaps because the dish itself is spicy and fiery, and the cooking process looks very neat and fast-paced, today's barrage was very enthusiastic and exciting from beginning to end.
With yesterday's accumulation and the excellent quality, Gu Yumian's popularity is also rising rapidly today. It's only been less than half an hour, and while the recommended positions are still blocked, the number of users has already exceeded one million, and the gap between him and the second-place RMB player has begun to widen again!
"Okay, there's still one dish missing. Tuan Tuan and Yuan Yuan are both hungry today. I'll make the crystal shrimp dumplings quickly. I'll explain the recipe in detail next time I have the chance."
Gu Yumian said he wanted to do it quickly, but he didn't expect it to be so quick.
Chill the thawed prawns, wash them, peel and devein them, marinate some of them with minced ginger, cooking wine and a little salt, and chop the rest into a paste. Chop the enoki mushrooms and fat into a paste as well, add them all to the marinated shrimps, add the cut bamboo shoots, and stir to season.
"Then comes the preparation of the crystal dough. The key to this dough is its thinness."
Mix cornstarch and starch in a ten-to-one ratio, stir evenly, add boiling water and knead the dough, cover and let it simmer for a while. Gu Yumian's fingers nimbly and quickly knead the starch and olive oil into the dough in several batches, divide the mixed dough into small pieces, make them into dough balls, and flatten them to start making dumplings.
Gu Yumian was making dumplings with twelve crescent-shaped folds. His movements were quick and precise. With a slight closing of his palms, he could make another dumpling, which was a feast for the eyes.
Then, bring the steamer to a boil, place a few layers of gauze on the steamer, apply a layer of oil on it, put in the wrapped shrimp dumplings, and they will be ready after a few minutes.
When he stopped explaining in detail, Gu Yumian cooked extremely quickly, and the whole process was smooth and neat!
[There's a home in the mine: Including the steaming and marinating time, it only took... a dozen minutes from the start to the end?! It looks so good, I feel like I'm watching a blockbuster movie, hahahaha]
The shrimp dumplings are half-moon-shaped, their wrappers so white and paper-thin they appear translucent, revealing the tender, rosy shrimp, minced meat, and bamboo shoots steamed to perfection. Arranged in a bamboo steamer, they resemble works of art.
As usual, Gu Yumian picked up a small piece for the little snow leopard to try.
Unlike Kung Pao Chicken, this dish is more of the fresh, fragrant, and light variety that Gu Yumian often makes, but it's still incredibly delicious. Biting through the thin crust immediately releases a delicious broth. The shrimp, thawed in white wine, are crispy and smooth, and mixed with the minced meat and bamboo shoots, they're incredibly tender and delicious!
The little snow leopard nodded slightly.
This dish is so beautiful! It's actually translucent, and it smells so good too. It has a completely different aroma from the diced chicken! It tastes so refreshing and delicious!
[Boy B: I almost swallowed my tongue again. Shit.]
[Rabbit can’t: Delicious! ! Really delicious! ! ]
By the time the crystal shrimp dumplings were released from the pot, within an hour of the live broadcast, they had already climbed into the top three most popular posts in the live forum, and the number of viewers had skyrocketed to an unprecedented two million!
"Alright," Gu Yumian smiled, picked up the little snow leopard and held it in his arms. He pushed the panda baby's cradle with one hand, opened the kitchen door, and said to the chef apprentice and waiter outside:
"Could you please help me... serve the dishes..."
He met more than a dozen pairs of bright and piercing eyes.
Gu Yumian: "..."
"Of course!"
"I'll serve it!!"
"It's your turn? I'm the most senior chef apprentice, I'll do it!!"
There was originally a device that could deliver the dishes directly to the private room, but that required AI authentication from the chef, and the chef was not there, so I had to serve it myself.
The apprentices and waiters scrambled to serve the food and almost got into a fight.
Not only that, unlike cooking at home, this time, Gu Yumian received unprecedented attention all the way from the kitchen to his own box.
Some of the boxes floating in the air are transparent. These transparent boxes have small windows, through which you can feel the wind that smells like the outside. The original intention is to feel the feeling of nature as the virtual environment changes - until a wisp of fresh fragrance rushes into your nose.
The chefs were all hospitalized, and everyone was waiting for the food. They were already very hungry, so how could they bear it?
"Customer service, why do they have food to eat? And it tastes better than anything I've ever had here before?!"
"What kind of food are they having? Is it something new? How much is it? I want to order it."
"That's so pretty, the red one with the spicy chili sauce. Did you guys secretly change the chef? Why are you giving them special treatment?"
Vivian: Is this at Elbet restaurant? Hahahaha I totally understand how other customers feel!
[There's a restaurant in the mine: Let me be honest, no praise or criticism, but Elbet's food is really... not even one-tenth as good as Mianmian's. So sad.]
Twenty minutes later.
The baby panda slowly woke up. Gu Yumian wanted the family to have a quiet meal. Seeing that it had been an hour, he waved goodbye to everyone:
"Okay, that concludes today's live broadcast at noon. Happy weekend everyone, and see you tonight."
"Wow, I haven't eaten enough yet!!!" "See you tonight! Rounding up, I'll see Mianmian again in just five hours. So happy!!" "Thank you Mianmian for the treat!"...
Gu Yumian ended the live broadcast with a flurry of gift effects and farewell words.
The panda cub drowsily burrowed into Gu Yumian's arms, holding the bottle. Gu Yumian fed it a small crystal shrimp dumpling—a size specially made for glutinous rice balls, small and easy to digest. As the shrimp dumpling entered its mouth, the little glutinous rice ball opened its round eyes slightly and whimpered happily.
Little Snow Leopard: “…”
Once again, he pushed the baby panda's round head away unhappily.
Although there were minor conflicts among the children, the overall atmosphere was harmonious, and Gu Yumian felt very fulfilled.
The other side.
The boss of Elbet Restaurant listened to the whole incident and searched online for Gu Yumian's old videos. The more he watched, the more excited he became:
"Can we hire Mr. Gu as the head chef? Any price is fine."
Secretary: “In theory, it is possible.”
Boss: "In theory? What do you mean?"
The secretary typed a document onto the screen and said in an unusually tactful manner, "But it seems our restaurant is about to be acquired. At that time, the ownership will pass to the royal family. Furthermore, the acquiring royal family seems to have decided to transfer the ownership to Mr. Gu unconditionally."
"What's the meaning?"
"What I mean is that Mr. Gu, the man you just planned to hire," the secretary pointed at the screen, "may become your boss."
boss:"…………"
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