Chapter 194
Xiao Luo looked at Feng Shaofeng and waved his hand, letting Liu Tianxian go so easily, with a hint of regret in his eyes.
This... is this the end?
No, man, that's not what you did to me!
Besides, I haven’t eaten anything secretly!
OK! Once the gender is changed, there will be more than ten thousand curses!
What’s the matter? It seems that assistants deserve to be scolded for nothing!
Xiao Luo was very depressed and had to follow Feng Shaofeng silently towards the RV.
As he walked, he sniffed the hand that he had just used to wipe the saliva from his face.
The intoxicating smell of garlic mixed with the punch of mustard instantly wrinkled his features.
Damn it, I really can’t go a single day in this crappy class. I’m going to quit soon.
"Xiao Luo, remember to bring me three meals early tomorrow morning!"
"Okay, okay, got it."
Ronaldinho blurted out subconsciously.
The next second, he wanted to slap himself in the face.
Alas, his 'slave nature' has not changed!
It's even smoother than a servant's shouting, it's become an instinct!
No, that won't do.
"Brother Feng, I want to quit..."
"Xiao Luo, buy three for yourself tomorrow and I'll reimburse you. By the way, what did you say you wanted?"
"Brother Feng, I... I want two servings of garlic pork, but I won't eat the fried clams."
Feng Shaofeng nodded.
"You decide for yourself."
Seeing Feng Shaofeng enter the RV, Xiao Luo breathed a sigh of relief.
There's food! And you still want to quit?
Ugh! I'm not quitting my job! Woohoo, my boss is so nice!
…
The next day.
Su Chen got up early and checked some things on the system panel.
Come to the yard to breathe the fresh morning air and start a beautiful day.
Half an hour later.
Butler Ding also wandered into the yard and saw that new ingredients had arrived.
Out of curiosity, he walked quickly forward and reached out to open the bag.
In an instant, a rich aroma of seafood hits you in the face.
He was surprised and turned around and asked, "Mr. Su, what is this?"
This was actually the first time Su Chen had seen this kind of food. He picked one up curiously and looked at it in his palm.
“This is scallop.”
Butler Ding was stunned.
What is it?
This thing has a rounded belly, light yellow in color, and looks quite dry.
I have been a chef for some years, but I have never heard of it.
Butler Ding smiled awkwardly, too embarrassed to ask further questions, and quickly took out his mobile phone from his pocket and opened Baidu.
After some searching, I finally understood.
The so-called scallops are dried products of the adductor muscle of shellfish.
To put it simply, it is the meat column of shellfish, just like the meat pile on clams that we usually find it difficult to chew off even with great effort.
Because of its sweet taste and rich nutritional value, it is also regarded as one of the eight delicacies of seafood.
Butler Ding, who had unlocked new knowledge, was all smiles and opened another box.
This one is much more ordinary.
Each one is purple and black, shiny and oily, and looks very fresh.
"Mr. Su, are we making stir-fried eggplant today? Or... scallop congee? Wouldn't it be tiring to prepare so much?"
Seeing that Su Chen had been making new dishes for two consecutive days, Butler Ding asked with concern.
"It's okay, it's time to give the diners a new taste."
"I'm going to make garlic eggplant for the eggplant, which is pretty simple. As for the scallops, I'm going to make garlic scallop jerky. I'll put them in the steamer ahead of time and then steam them again when I get there. It's easy."
to be honest.
After eating garlic pork for two days and clams for one day, Su Chen felt a little tired of it.
It’s also possible that the diners haven’t eaten enough.
But the system requires at least ten kinds, so I changed the dishes today.
Without further ado, the two of them prepared to make the garlic and scallop jerky.
July and August are the peak seasons for scallops.
The dried scallops we have now have a golden surface, are large in size and have thick meat. The meat is not shrunken or soft, but has fine fibers, high density and clear texture.
It is really top-notch quality product.
Garlic and Scallop Preserved is a traditional Cantonese dish made with soaked scallop as the main ingredient, topped with fried garlic and steamed.
First, the dried scallops must be allowed to absorb water and soften naturally.
Su Chen asked Butler Ding to pour the dried scallops in the bag into the basin to soak them.
I estimated that a quarter of an hour had passed.
Su Chen reached his hand into the water, pinched a scallop, and gave instructions to Butler Ding and the others.
"When you wash the scallops, make sure to remove the old tendons on the edges. They're hard to chew and affect the taste. But you also have to be gentle and make sure not to loosen the scallops."
"Also, make sure to wash off the sand. If it irritates your teeth when you eat, it'll ruin your fun."
Su Chen set an example and everyone followed suit.
The sand is the same as yesterday's, almost non-existent.
It was cleaned very simply. The two aunts took out the dried scallops and arranged them neatly in a large bowl.
The housekeeper has already prepared the ginger slices and diced green onions. Put them in a bowl, add some Shaoxing wine and water, and the amount of water should just cover the dried scallops. This will bring out the freshness of the dried scallops.
Then add a pinch of salt to season the scallops.
Everything was ready. Su Chen walked to the steamer with the bowl and opened the lid.
Wait until the water in the pot starts to boil and steam is coming out, then place the bowl firmly into the steamer.
After covering the pot, he turned around and gave Butler Ding some instructions.
"Steam it over high heat for twenty minutes. Take it out immediately when the time is up. We'll need the broth later, so don't pour it out."
While the scallops are being steamed, I need to quickly prepare the garlic.
Peel the garlic, cut off the head and tail, and prepare to put it in the frying pan.
The oil must be heated to 60% hot, at this temperature, the color and taste will be just right.
When the oil temperature reached the standard, Su Chen grabbed a handful of garlic and threw it into the pot with a splash.
The hot oil instantly wrapped the garlic, making crackling sounds, and the kitchen was filled with a rich garlic aroma.
The garlic must be fried thoroughly until it is golden and crispy to be fragrant.
Butler Ding didn't need to be told. He quickly took the colander and stirred it slowly to prevent it from becoming burnt and black and bitter.
After frying, take out the garlic, boil it in salted water, drain the water, and place it on the freshly steamed scallop noodles.
When you are done, pick up the bowl and put it into the steamer.
"Steam it for half an hour until the scallops are crispy."
Upon hearing Su Chen's order, Butler Ding spoke immediately.
"Okay, sir, I'll guard here."
After all, the fresh aroma of seafood and fried garlic alone is enough to make people overwhelmed.
Let him bear this torment alone...
Eggplants are easy to oxidize after being cut, so the two aunts washed the box of eggplants and then left them alone.
While Nuonuo was still asleep, they set their sights on the balloon tied to the corridor.
I thought of the scene where leaders were presented with flowers when inspecting the entrance.
The two of them lined up the piglets, puppies, cats and bees and lined up at the corridor to welcome them.
Ten minutes later, the little girl got up and walked out of the room with sleepy eyes.
“!!!”
His eyes suddenly opened wide, his mouth grinned, and he was extremely happy.
The two aunts looked at each other and crossed their arms proudly.
Hehe, if you want to coax the children, you have to look to these two!
(End of this chapter)
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