Chapter 226 Fish Head Tofu Soup
Tens of millions of places are like drops of water falling into the sea in Jiang Qiuqiu’s live broadcast, disappearing in a moment.
As soon as the tofu was sold out, someone immediately shared the taste of the tofu on the barrage.
This is so delicious! I've noticed that Chuchu always lies! Is this tasteless? Is this bland? I almost don't recognize these two adjectives anymore!
[Yes, it's really strong. It's soft and tender in the mouth, with a light fragrance. It's absolutely amazing when paired with chili oil!]
[You bunch of sinners who have snatched it all, so you just snatched it all, and you still want to hurt us non-Africans in the barrage. ]
[You're all concerned about the point. Shouldn't you also ask where I bought the tofu? I know how to cut tofu!]
【! I can do it too! 】
So now is your chance to be a chef!
"I'll count to three seconds. Chuchu, hurry up and tell us where tofu is being bought. I want a thousand of them! I'll eat them all!"
"No." Jiang Qiuqiu took the fish out of the incubator. "The tofu is made from soybeans bought from Taotao Fresh. We don't have any finished products for sale."
【soy???】
…
Some VIPs deliberately logged out for a while, took a screenshot of the soybeans from Taotao Fresh, and then posted it in the live broadcast room.
【???】
[From round beans to square tofu, did I go through a wormhole in between?]
[Okay, I failed again. My dream of becoming a chef is over!]
Everyone's comments were so funny that Jiang Qiuqiu couldn't help but laugh out loud. "It doesn't matter if you didn't get one now. We'll have fish head and tofu soup later. Tofu and soup are even better."
After saying that, Jiang Qiuqiu turned on the fire and started to heat the oil in a wok.
"When making fish soup, if you want the soup to be bright white, frying the fish is the key."
The fish head was slid into the hot oil, and the meat made a sizzling sound when it came into contact with the oil. Soon, the skin of the fish began to turn slightly brown.
At this time, Jiang Qiuqiu threw in the remaining fish bones. The high temperature made the molecules move, and soon the air was filled with the aroma of fish.
Seeing that the heat was almost right, Jiang Qiuqiu threw in some green onions and garlic. When the fresh aroma of the fish and the original flavor of the seasoning had almost diffused, Jiang Qiuqiu poured in a large pot of boiling water.
The moment the boiling water rushes into the bottom of the pot, it turns from transparent to crystal white.
"Now we can add some dried chilies." A handful of red chilies were sprinkled into the pot, standing out against the white soup base. "If you like spicy food, add more, if not, add less. Fans who can't handle spicy food can just leave it out."
Once the soup is ready, just cover the pot.
Because the water added was originally boiled, not long after the lid was closed, small bubbles began to gurgle inside. Jiang Qiuqiu then opened the lid and added the tofu from the basin.
Firm tofu and stew are a perfect match.
Unlike tender tofu, it has many pores on it. When soaked in the soup, the original flavor of the ingredients can easily penetrate its interior. After a little stewing, the tofu can be imbued with the fresh fragrance of fish inside and out.
The camera then gave a close-up. Inside the transparent glass pot lid, the fish and tofu were tumbling together. The small red pepper was cooked until soft and a small piece of light red color overflowed, but it soon disappeared in the white.
The steam rising up is a mixture of the fresh aroma of fish, the sweetness of tofu, and the spicy aroma brought by a pinch of chili pepper, which is particularly intoxicating.
[Swallow, swallow! ]
[It seems like the water is boiling and bubbling again. Chirp chirp chirp, is it time to remove the pot from the heat?]
(End of this chapter)
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