Chapter 479 Something went wrong. Is there a bug?
Lu Ziyi was having a sweet dream. In the dream, Master Su was preparing a banquet for her, and the aroma was almost wafting out of the dream.
This series of life-threatening calls woke her up abruptly. The little flame in her heart began to rise, and she was a little grumpy after waking up.
But after hearing Xiaolei's words, all sleepiness disappeared, and he hurriedly asked, "What?! What do you mean by saying that the appointment can't be made?"
"Master Su's appointments for today and tomorrow are all full!" Xiaolei said anxiously.
"Ah! It's full? What about the day after tomorrow?" Lu Ziyi asked hurriedly.
"I can't make an appointment!" Xiaolei's tone was full of frustration.
"No way!"
When Lu Ziyi heard this, she also became anxious.
She didn't have time to take another nap. She sat up from the bed, hurriedly brushed the hair away from her face, logged into the software with trembling fingers, and tried to make an appointment.
However, the result was just as Xiaolei said. The appointments for today and tomorrow have been snapped up, and the appointments for the day after tomorrow are directly shown as inoperable.
"Impossible! Is there a bug in the platform?!"
She had originally happily planned to make another appointment with Master Su to come to her house and cook a delicious meal for her after waking up.
Now all the beautiful fantasies were shattered like bubbles in an instant.
Poor thing, she still reminisces about it even in her dreams!
At this time, Lu Ziyi glanced at the upper right corner of the platform icon for posting videos on the mobile phone screen, and a message reminder of "99+" suddenly appeared.
Her heart suddenly moved. Could it be that the video she posted went viral?
She hurriedly clicked on it and found that the video, which had been released not long ago, had hundreds of comments.
Lu Ziyi was quickly attracted by the comment with the most likes.
When she saw the message from Huizhenlou and clicked on it to see the other party's authentication information, she couldn't help but widen her eyes.
Although she knew that Master Su was a great cook, she never expected him to be this good.
The century-old restaurant that owns the chef for state banquets is now openly extending an olive branch to Master Su in the comment section and trying to poach him online.
If Master Su is really recruited to work as a chef in a big restaurant in another province, then even if I want to eat the food he cooks in the future, I'm afraid I'll have to go out of town.
When she thought of this, Lu Ziyi felt an urge to delete the video immediately.
She felt she couldn't bear such bad news alone.
Before she hung up the phone, Lu Ziyi said to Xiao Lei on the other end of the line with a tone of despair: "It's over. Have you checked the comments section of my video?"
"There's a century-old restaurant that wants to poach Master Su from another province to be a chef!"
"What?!"
Xiaolei's screams almost broke Lu Ziyi's eardrums, forcing her to hold her phone half a meter away.
Then she yelled nervously, "That won't do! Master Su has gone to another province. What are we going to do? We can't starve to death back home, can we?"
"Before I met Master Su, I never saw you starve to death."
When Lu Ziyi heard Xiaolei's exaggerated reaction, she couldn't help laughing.
"How can it be the same? After having the food cooked by Chef Su, other takeouts are just rotten fish and shrimp! Anyway, I don't agree! I absolutely don't agree!"
Xiaolei's attitude is extremely firm.
"It's no use saying that even if you disagree, it's useless." Lu Ziyi replied helplessly.
The two of them sighed and talked about all sorts of things on the phone for a long time, and finally they could only reach a tragic consensus.
That means I can only try to make an appointment with Master Su again in two days and try my luck.
It would be best if he wasn’t poached, so that I can have a good meal.
…
This side, the Liu family.
As soon as Liu's father entered the kitchen, he couldn't wait to show Su Chen his catch as if he was presenting a treasure.
Su Chen stewed the freshly fried quail eggs, tiger-skin green peppers and pork together, and took the loach from Liu's father's hand.
Normally, they need to be raised for a few days to allow them to spit out the dirt and dust in their stomachs before they are tasty.
But now, Dad Liu can't wait any longer and is eager to let these loaches die a worthy death.
However, this is not difficult to do. Su Chen has a good way to make loach spit out mud quickly.
Looking at the loaches rejoicing in the bucket, he casually picked up the salt shaker from the spice rack and casually sprinkled a handful into the bucket.
Crash~
The moment the salt grains entered the water, the loach became even more excited in the water, as if it had eaten popping candy.
"Adding a little salt will stimulate them to spit out the mud, and then you can eat them after a while."
Su Chen explained and then added.
"By the way, how do you want to cook the loach? I don't see any tofu in the kitchen, and making broth takes time. I can't make the loach burrow into the tofu, so why not just stir-fry it? It's crispy on the outside and tender on the inside, perfect with wine."
"Okay, okay! I'll make stir-fried loach." When Liu's father heard the words "appetizer," his eyes lit up and he rubbed his hands excitedly. "Master, add more chili! The spicier the better! It would be best if it's so spicy that I cry and sneeze at the same time. That's what I call satisfying!"
Seeing that Liu's father was as happy as a child, Su Chen was also infected and nodded and smiled.
"That's easy to say, it's guaranteed to be spicy enough!"
As he spoke, his hands kept moving and he began to cut the two carps.
Whether the sweet and sour carp is fried thoroughly, whether the sweet and sour sauce is well-seasoned, and whether the carp is beautiful after frying, all these are key points in the cutting process.
Su Chen spread the carp flat on the chopping board, held the fish body with one hand, and began to cut slowly with the other hand.
The blade was tilted, cutting through the fish body with an arc, all the way to the spine.
Then Su Chen placed the blade flat again and began to cut horizontally along the spine towards the fish head.
The blade cuts the root of the fishbone close to the spine, making a subtle "click" sound.
He cuts deep so that only a small part of each piece of fish remains attached to the fish after the cuts are made.
After the carp is cut, lift it upside down and the blade will open naturally. The cut fish meat will resemble peony petals, so beautiful that it can be directly on the cover of a food magazine.
“This knife skill.”
Father Liu was stunned by what he saw, and suddenly felt that the fish cooking by his wife was called "destroying the body and covering up the traces", while this was called "artistic creation"!
After making the cuts, Su Chen took a basin, added enough water to barely cover the two fish, and added some salt and rice wine to the water.
Before coating the fish with batter, soak the carp in light salt water.
The taste of sweet and sour carp is bright and warm, with a strong sweet and sour taste, which is refreshingly sour and seductively sweet.
Soaking the fish in salt water in advance and allowing a small amount of salt to seep into the fish meat will not only prevent the fish from tasteing salty, but will instead highlight the sweetness of the sweet and sour sauce.
Moreover, after the salt changes the osmotic pressure inside and outside the fish cells, the taste of the fish can become firmer.
As for adding a little rice wine, it is to remove the fishy smell and enhance the flavor.
After all, the effects of salt that seeps into the fish in advance and salt that is added to the sauce later are completely different.
…
(End of this chapter)
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