Chapter 469 Cooking Delicious Food
After washing, Su Chen picked up a kitchen knife and cut the celery, Chinese celery and leeks into small pieces of even length.
When the set time arrived, he opened the refrigerator and took out the refrigerated shrimp.
Take out a kitchen towel, roll up the shrimp, absorb excess moisture on the surface, and keep the shrimp dry.
Then turn on low heat, do not add oil to the pot, but directly pour the olives into the pot and start stir-frying slowly.
As the temperature rises, the terminalia gradually emits an enticing aroma. After patiently stir-frying, the color of the terminalia slowly changes from its original light yellow to an attractive golden color.
Seeing that the olives had reached the ideal state, Su Chen quickly took out the olives and placed them on a plate aside to cool.
Next, pour an appropriate amount of cooking oil into the pot. When he saw the oil smoking slightly, Su Chen quickly poured the shrimps into the pot.
Pick up the spatula and stir-fry the shrimp quickly to ensure that each shrimp is evenly heated.
Soon, the color of the shrimp began to change, gradually turning from transparent to a light pink.
Su Chen added an appropriate amount of sugar and salt to the pot, waved the spatula again, and quickly stir-fried the seasoning and shrimp evenly, allowing each shrimp to fully absorb the flavor of sugar and salt and gradually become tasty.
Next, add the prepared ginger slices and celery segments into the pot.
With the rapid flipping of the spatula, the aroma of the ginger slices is instantly stimulated and blends with the flavors of shrimp and celery.
After stir-frying for a few times, he put the celery into the pot.
Finally, add the leeks, and the unique fragrance instantly spreads in the pot.
When all the ingredients are perfectly blended in the pot, the flavors are perfectly balanced.
Su Chen put them on the plate with satisfaction.
Pick up the plump and shiny olive kernels that have cooled down on the side and garnish the dish. Now, a delicious and fragrant olive shrimp ball is ready.
After finishing the shrimp balls with olive kernels, Su Chen began to process the grouper.
He skillfully cut diagonal cuts on both sides of the fish body. Each cut was precise and even, with just the right depth.
This will not only allow the fish to absorb the seasoning better during cooking, but also make the fish more flavorful.
After making the cut, Su Chen evenly spread a layer of salt on the fish, then picked up the bottle of cooking wine and slowly poured an appropriate amount of cooking wine along the fish body.
The dual functions of salt and cooking wine can not only remove the fishy smell of fish, but also add flavor to the fish.
After applying the coating, Su Chen placed the grouper aside to marinate, allowing the salt and cooking wine to fully penetrate into the fish meat.
While the grouper was marinating, he quickly picked up a piece of fresh pork belly and cut it into small pieces of even size.
Then he put the shiitake mushrooms and oyster mushrooms on the chopping board and quickly cut them into thin slices.
Su Chen heated the pot over high heat, poured a proper amount of oil into the pot, and slid the marinated grouper into the pot.
He immediately lowered the heat to low and began to fry the grouper, occasionally turning the pan gently to ensure even heating of all parts of the fish.
When baked over low heat, the fish skin gradually changes and emits an enticing aroma.
Su Chen stared at the fish in the pot intently. When the fish skin became golden and translucent, he took the fish out with a spatula and placed it in a colander aside to drain the oil.
After frying the grouper, there is still a layer of oil left in the pan from frying the fish, which is very suitable for frying pork belly.
Pour it into the pot, and instantly, a sizzling sound will come from the pot.
Holding a wooden spatula, he began to stir the pork belly cubes in the pot. Transparent lard slowly seeped out of the meat cubes, and the edges began to turn brown.
At this time, Su Chen added chopped green onion, ginger, garlic and dried chili segments.
The aroma of chopped green onion, ginger and garlic instantly spreads in the pot, interweaving with the aroma of pork belly, creating an enticing aroma.
Then, various chopped mushrooms were poured into the pot.
Su Chen kept stirring, ensuring that every piece of mushroom was evenly coated with oil and absorbed the rich aroma in the pot.
Then, mix the dark soy sauce and light soy sauce to form a mellow sauce color and add it to the pot with an appropriate amount of water.
The water temperature rose and gradually boiled in the pot. Su Chen turned down the heat and let the soup simmer.
When everything was ready, he slid the fried grouper into the pan.
Pick up a long-handled spoon, gently scoop up the soup in the pot, starting from the fish head, and slowly pour it over the fish.
The thick sauce slowly seeps into the fish meat along the pre-cut knife marks on the fish body, allowing every inch of the fish meat to absorb the mellow flavor of the sauce.
As time goes by, the soup in the pot gradually becomes thicker.
Su Chen grabbed a handful of shrimp roe and sprinkled it evenly on the fish. Then, he picked up the water starch and slowly poured it into the pot.
The thick sauce becomes even more sticky, tightly wrapping the fish body, making the grouper look more tempting and exuding a mouth-watering charm.
When it was time to serve, Su Chen first took out the cooked grouper and placed it in the center of the plate.
Then, blanch the celery in water and place them neatly around the fish as decoration.
Next, Su Chen began to prepare the crab roe tofu casserole.
First, place the soft tofu on the chopping board and cut into small pieces of appropriate size.
In order to prevent the tofu from breaking down during the subsequent cooking process, Su Chen soaked the cut tofu cubes in light salt water and boiled them.
Meanwhile, place the salted egg yolks on a cutting board and crush them with the back of a knife into a fine orange-yellow powder.
Then tear the crab meat into shreds, and blanch the green beans and corn kernels in boiling water.
After all the preparations were completed, Su Chen heated the oil in a pan.
Add minced ginger and stir-fry until fragrant, then pour in crushed salted egg yolk and crab roe, turn to low heat and start stir-frying.
After pouring in the crushed egg yolks, golden and fine foam immediately appeared in the pan.
As Su Chen continued to stir-fry, the foam gradually turned into quicksand, showing a delicate texture and rich color.
At this time, add the broth, and the broth and the ingredients in the pot will instantly blend into a pot of orange-yellow thick soup, exuding a mellow aroma.
Then Su Chen put green beans, corn kernels and crab stick shreds into the pot, stirring the ingredients gently to avoid breaking the tofu.
Various ingredients gradually blend in the pot, and the flavors of each ingredient penetrate and blend with each other.
Finally, add some salt and white pepper to taste.
After seasoning, he turned down the heat and let the ingredients in the pot simmer.
After patiently waiting for the tofu to fully absorb the delicious flavors of various ingredients, Su Chen beat the egg whites and poured them into the pot along the edge of the pot. At the same time, holding a spoon in his other hand, he slowly poured and stirred.
Then take the water starch and pour it into the pot slowly in several times.
The soup gradually becomes thicker, more mellow and silky, tightly wrapping every piece of tofu, every piece of crab meat and every side dish in the pot.
…
(End of this chapter)
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