Chapter 490 What makes Chef Jiang smile while cooking?
The first thing Jiang Qiuqiu made was mutton soup. In the middle of winter, mutton soup was so delicious that she would never get tired of it even if she drank it a hundred times.
After processing the meat and stewing it, she cut some pork, but this time she didn't make braised pork, but stir-fried pork with garlic sprouts. The garlic bought on Taotao Fresh recently is very fresh, so it tastes good after just some casual preparation.
In addition to pork, Jiang Qiuqiu also made a seafood dish. The Academy of Agricultural Sciences has recently launched new products. Although winter is not the season for eating crabs in his own time, but here! Who cares!
Anyway, the crab is very fat and the crab roe is red, it looks delicious.
In addition to some seafood and meat, Jiang Qiuqiu also paired it with some vegetables, and of course, bamboo shoots are also indispensable!
We used to eat more spring bamboo shoots, so I don’t know if he likes winter bamboo shoots.
Well... make it. If you don’t like it, you can replace it with spring bamboo shoots next time.
Grab a handful of bamboo shoots on the chopping board and cut them into slices with a slanting knife. They don’t need to be too thin, nor too thick. If the winter bamboo shoots are not cooked well, they will taste astringent when eaten. But if they are cooked well, they are not called "mountain bamboo shoots" for nothing.
Is five enough for one plate? Jiang Qiuqiu thought about it and added two more.
She started cooking briskly, but it was a pity that there was no mirror in the kitchen, otherwise Jiang Qiuqiu would be surprised to see her current appearance.
What makes a chef smile even when cooking?
Is it love?
Of course!
The process of cooking is enjoyable, and cooking for that person is also a pleasure. The double enjoyment combined makes time pass quickly.
The soup gradually turned white, and bursts of fragrance filled the kitchen. Jiang Qiuqiu opened the mutton pot and took a look. Wow, the fragrance was everywhere, even better than before.
She put the cooked food in the incubator while it was still hot. The rice was almost done, so she checked the time and used the last bit of time to make a small dessert.
The ingredients used were the milk and cassava flour that she had ordered from the Agricultural College Rescue Center two days ago, as well as the cooked soybean flour that she had made herself from soybeans when she was making tofu.
Making fresh milk mochi is very simple. Find an unused non-stick pan, pour the milk first, then pour the tapioca flour, stir thoroughly, add some sugar, and wait until the liquid milk becomes a sticky solid, then everything is done!
It smells so good. She sent a text message to Mo Si asking him to come over for lunch.
Thinking of something, Jiang Qiuqiu asked the housekeeper to bring a scanner, opened her own food display window, and put today's dishes and meals into the window.
Well, let me share today’s delicious food with you all!
After pushing the table, Mo Si and his group came over. After entering the room, Mo Si saw Jiang Qiuqiu serving dishes, so he went straight to the kitchen and helped Jiang Qiuqiu bring all the dishes to the living room.
Mo Chengyu quietly admired it for a while.
Soon, lunch began.
First, have a bowl of hot and tender mutton soup.
Mo Chengyu is the most exaggerated, expressing every bit of his love: "It's delicious! I feel like all the broken hearts I had at work have been put back together!"
"If only the Spiritual Nourishing Liquid could taste like this!"
"Never mind. That's impossible."
After finishing the soup, Jiang Qiuqiu wanted to serve Mo Chengyu some rice, but she raised her hand: "No, no, no, I can do it myself!"
After serving the meal, she praised each dish lavishly, "It's delicious, so delicious! I really like it!"
Mo Si felt that she was actually a bit noisy and somewhat disrupted the quiet atmosphere.
But when he turned his head, he saw Jiang Qiuqiu looking at Mo Chengyu very gently.
He remembered her saying something like:
As a chef, the happiest thing is to get recognition from diners.
…
(End of this chapter)
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