Chapter 447 Let the Bullets Fly for a While
The sounds of praise coming from the table, mixed with the crisp sound of dishes and chopsticks colliding, intertwined into one.
In the kitchen, Su Chen never stopped working.
He poured a splash of cooking wine into the bowl of meat slices, added two spoonfuls of light soy sauce, sprinkled a handful of white pepper, and started mixing it with his hands.
The meat slices slipped smoothly between my fingers and were soon covered with sauce. Once done, I set them aside and let them marinate.
While the food was marinating, Su Chen turned around and started preparing to make Mapo Tofu.
The tofu is carefully turned upside down on a clean chopping board. The tofu has a soft texture and exudes a faint bean fragrance.
Su Chen raised and chopped the tofu with his knife, and it instantly turned into neat small cubes.
When the water in the pot boils, sprinkle some salt and slide the tofu cubes in to blanch them.
When the time is up, the tofu taken out will have less of the raw bean smell, the texture will become firmer, and it will be able to absorb the sauce better.
After cleaning the pots and pans, Su Chen lit the fire again.
When the pan is slightly heated, pour in an appropriate amount of cooking oil. As the oil temperature gradually rises, slowly add the prepared ground beef into the pan.
Under high temperature, the minced beef is slowly fried until it becomes brown and emits a meaty aroma.
The chopped green onion, ginger and garlic are thrown into the wok, and the aroma explodes. A spoonful of broad bean paste is slowly stir-fried, and the red oil gradually seeps out, and the air begins to be filled with a mellow and rich aroma of the sauce.
Add water and tofu, shaking the pot to soak each piece of tofu in the soup.
Throw in the seasonings one by one and simmer over low heat to let the flavors soak in. Finally, thicken the soup with starch, sprinkle with Sichuan pepper powder, and toss a handful of chopped green onions.
The spicy and fresh flavor of Mapo Tofu was fully brought out, and the dish was successfully completed.
Next, continue cooking the boiled pork slices.
Pinch off the roots of the bean sprouts and wash them, and break the green vegetables into pieces.
Place the blanched bean sprouts at the bottom of the bowl, and place the blanched vegetables neatly on top of the bean sprouts after they are taken out of the pot.
Return the pan to stir-fry onions, ginger and garlic, stir-fry the broad bean paste until the oil turns red, and add water to adjust the taste.
Slide the meat slices into the boiling soup one by one, and scoop them out when they change color. Pour the soup and meat over the side dishes, and top them with minced garlic, chili peppers, and Sichuan peppercorns.
Finally, Su Chen poured a spoonful of boiling hot oil.
The cooking process of Sichuan cuisine has always been a carnival of aroma.
Compared with the previous shredded pork with green peppers and shredded cabbage, its aroma is particularly strong.
Even though the range hood in the kitchen was running at full capacity, it couldn't stop the smoke from spreading outside the kitchen.
He slipped out quietly through the crack of the kitchen door.
In the living room, Song Qing and others were originally concentrating on eating, and the increasingly strong spicy smell penetrated their nostrils.
Several people raised their heads unconsciously and looked towards the kitchen, their eyes almost glued to the pot.
Liu Mengmeng's eyes were fixed on Su Chen cooking in the kitchen. She couldn't help but took out her cell phone and took a photo.
In the camera, Su Chen was standing in front of the stove. The flames of the stove were roaring, reflecting the profile of Boss Su with a clear jawline, which was perfect.
She still remembered that when she was chatting in the foodie group, someone joked that their biggest dream in life was to cook while Boss Su was cooking in the kitchen, and they would cook and eat one dish at a time until they vomited.
Looking at the scene in front of her, Liu Mengmeng couldn't help but think that her situation seemed to have come true.
Although this is not my home, at least one of us is cooking in the kitchen while the other is waiting in the living room with anticipation for the meal. This feeling is really great!
Liu Mengmeng felt a little dizzy with happiness.
However, she did not share this joy in the fan club at this moment, but sent the photo to her brother who had also tasted Boss Su's burger without hesitation.
I also specially added a proud emoticon, which exactly reflects my mood at the moment.
…
After sending the photo, Liu Mengmeng stared at the phone screen and waited for a while, but the other party did not reply.
She thought to herself, brother Liu Taotao probably isn't looking at his phone right now.
She curled her lips and didn't care too much.
Based on her understanding of her brother, after seeing the news, he will definitely bombard her with voice messages, asking what is going on.
Thinking of this, she couldn't help but laugh, and she began to imagine Liu Taotao's angry look in her mind.
Let the bullets fly for a while. Do you need any reason to mess with your own brother?
In the kitchen, Su Chen brought out the two dishes he had just made: Mapo Tofu and Boiled Pork Slices.
In an instant, the rich aroma surged towards the dining table like a tide.
The mapo tofu on the plate was trembling, and the snow-white tofu cubes were arranged in the red oil soup.
Each piece of tofu is evenly coated with sauce.
Chopped green onions, pink, white and green peppercorns are interwoven like an oil painting.
Just one look at it and I can't help but salivate before even tasting it.
The boiled pork slices are even more spectacular, with large slices of meat soaked in the bright red and attractive soup base.
The bean sprouts and green vegetables at the bottom are faintly visible in the soup base.
The dried chili segments on the top layer were still sizzling, and tiny bubbles of oil kept bursting.
The rich aroma wrapped in a spicy flavor instantly awakens people's taste buds and makes them eager to eat.
Suddenly, there were sounds of swallowing at the table.
Looking at these two dishes that looked delicious, the people at the table couldn't help but show expressions of anticipation, with excitement flashing in their eyes.
"Master Su, is there only one soup left?"
Song Qing finally took his eyes off the two dishes and invited Su Chen again.
"Come and eat together after you're done. The place is reserved for you."
She pointed to the empty dishes and chopsticks that were neatly placed on her right.
Su Chen's eyes swept across the dining table, and the corners of his mouth twitched slightly.
Only a few lonely green pepper shreds were left lying at the bottom of the plate.
There was also minced garlic and dried chilies left at the bottom of the plate from the shredded cabbage.
Even in the bowl of vegetable salad, there were only a few lettuce leaves with a little sauce on them.
Xiaohui quietly tugged at the corner of Song Qing's clothes under the table, trying to remind him.
Song Qingshi was confused and subconsciously looked down. Only then did he notice the situation on the dining table. The severity was beyond imagination.
The fighting power of the five people far exceeded her expectations. The three dishes were almost finished in the time it took to prepare two dishes.
Song Qing's face suddenly turned red.
He also said he would invite others to the table for dinner.
At the rate the CD is being processed, by the time Chef Su finishes making the last soup, we’ll probably be left staring at an empty table!
Su Chen smiled open-mindedly and didn't care about it.
After all, the fact that everyone finished the food so quickly also proved their recognition of his cooking skills.
He said considerately, "Let me help you remove the empty plates."
"Don't take it!"
Wang Jiale stretched out his hand to firmly protect the plate in front of him, staring at the broth in the dish of shredded pork with green peppers, and said loudly and confidently: "I'm saving this for rice."
…
(End of this chapter)
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