Food: Taking the twins to kindergarten to be chefs

Chapter 298: Totally unworthy of Qingqing’s father’s superb carving skills
As seeds of hope were sown in every "responsibility field" in the botanical garden, the children's foreheads were covered with crystal beads of sweat, but there was no look of fatigue on their faces.

in contrast.

Their little faces were filled with smiles of satisfaction and pride, and they even hoped with great expectation that these seeds would germinate quickly, preferably break out of the ground in the next second, grow like magical magic beans, and eventually grow into They grow into towering plants, the kind that reach straight into the sky...

how?

Do you still want to climb to the castle above the clouds and meet giants unexpectedly?
It has to be said that this innocent desire and rich imagination made every teacher present smile knowingly. At the same time, they also wondered in their hearts whether these little guys were watching the story of "Jack and the Beanstalk". Why do we so eagerly hope that the seeds will quickly grow into towering plants that reach the sky?

maybe!
Subsequently.

The teachers in each class quickly organized the children, lined them up in an orderly manner, and then led them steadily out of the botanical garden and into the classroom.

In the classroom of small (3) class.

After Yang Yuxi led the children to wash their little hands, she called out gently: "Children, come and drink water!"

The voice just fell.

When Yang Yuxi saw this, she immediately clapped her hands to attract the children's attention: "Kids, hurry up, it's time for breakfast, everyone should go back to your seats and sit down~"

They are really thirsty!

The sound of small steps immediately sounded in the classroom.

The sweetness is okay, with a subtle sourness.

Yang Yuxi couldn't help but laugh, and she praised: "Qingqing, Weiwei is getting better and better at drinking water now. That's great!"

"Well, the teacher knows..."

talking.

The texture of the pulp is so fine and silky that you can barely feel the presence of any fiber.

Voila.

The round little tongue couldn't help but lick the corner of his mouth, and the desire to eat was written all over his face: "Teacher, teacher, what is today's breakfast? I really want to eat it, my stomach is growling..."

Qingqing smiled and nodded with a crooked eyebrow: "Yes, I feel like I have turned into a little fish, swimming around in the water. It's so comfortable~"

As soon as these words came out.

Yang Yuxi smiled and nodded, "Yes, Weiwei's nose is really good! Today's breakfast is fruit - cantaloupe."

This sudden compliment surprised Qingqing and Weiwei.

Wang Wenxia walked into the classroom carrying a plate full of brightly colored fruits.

With each bite, the pulp of the cantaloupe splits gently between the teeth, instantly releasing rich juice. The sweet taste carries a hint of coolness, taking away all the heat and fatigue.

Yang Yuxi nodded with a smile, but did not get them too much water. She explained: "We will eat fruit later. Don't drink too much. Leave some room in your belly for delicious fruit~"

So...

"I want to drink too!" Qingqing nodded her little head.

The children suddenly became interested.

obviously.

Seeing that all the children had eaten, Yang Yuxi and other teachers couldn't help but pick up the golden cantaloupe, which was carved into a delicate flower shape, and tasted it carefully.

Hearing this, Weiwei's eyes instantly lit up like light bulbs. She thought this metaphor was really interesting.

See this.

She smiled and said: "I am also a little fish, and little fish need to drink a lot of water to swim farther!"

Each child skillfully picked up the cup with his own photo on it and took the water seriously.

Even Qingqing and Weiwei, who had never been too keen on drinking water, changed from their normal behavior at this moment. After receiving the water, they couldn't wait to drink it.

In fact, for children, it is not important how the cantaloupe tastes. What is important is what Huang Jun carved with the fruit for them.

The children rushed to the water dispenser eagerly and queued up in an orderly manner in front of the cabinet where the cups were stored.

Weiwei shrugged her little nose and sniffed the air like a detective: "I smell it, it's the smell of fruit! Well, it smells especially like cantaloupe~"

But this did not affect the children's enthusiasm at all. They still couldn't put it down for these flower-shaped cantaloupes.

As soon as these words came out...

Naturally, Huang Jun can turn the fruits into various lifelike animals every time, surprising them one after another and doubling the delicious value!
It seems that even children are in an era where looks are important!
Although Huang Jun was busy plowing the ground and planting grass just now, which delayed a little time and made him a little hasty in preparing breakfast, the cantaloupe was not carved into complex animal shapes as usual, but simply carved into the shape of flowers.

Weiwei drank a lot in one breath and touched the water stains on her lips: "Wow, this water is so sweet!"

The two little guys held hands and ran to get water again.

She drank the remaining water in one gulp, then blinked her big eyes and said, "I'm still thirsty, I still want to drink water."

They ate with great relish, completely immersed in the deliciousness of the cantaloupe, and even forgot to care whether the cantaloupe was as sweet as before.

Just saying.

Then he drank tons and tons of it.

I didn’t expect that even something as trivial as drinking water would be praised by the teacher~
However, I’m still very happy!
Their eyebrows were crooked and their dimples smiled lightly: "Hehe, because we are so thirsty..."

The children did not pout like they did at the beginning of school because it was just fruit breakfast. Instead, their eyes lit up and their expectations were instantly high!
The reason for this is...

Sweet and sour, sour and sweet, you can feel the sweet and sour taste in every bite.

After taking a bite of the cantaloupe, Xie Jianing frowned slightly: "The taste of this cantaloupe is okay, but I always feel it is not as sweet as the last time."

"Indeed, I think so too." After taking a sip, Yang Yuxi nodded in agreement, and then complained with a hint of joking: "It seems that our manager Liu's purchasing ability needs to be improved. The sweetness of this cantaloupe is completely suitable." It’s not as good as Qingqing’s father’s exquisite carving!”

Liu Suyu suddenly sneezed while sitting in the office. She rubbed her nose and secretly wondered: "Why do I suddenly feel a little chilly? Could it be that someone is saying bad things about me behind my back?"

She never would have imagined that her purchasing ability would inadvertently become a topic in Yang Yuxi's mouth. If she had known about it, she would have rushed over with that 40-centimeter knife in hand and asked Yang Yuxi to "theory" with him.

……

in the kitchen.

Thanks to the children, Huang Jun and other kitchen staff can also enjoy fresh fruits from the garden.

The sweet taste of cantaloupe bloomed on the tongue, injecting a dose of energy into them.

But for senior kitchen staff such as Qian Guoxiang, Aunt Li and Aunt Lin...

Although the cantaloupe is sweet and delicious, it is never as tempting as the snacks made by Huang Jun.

But it's a pity...

This morning's snack is only fruit.

They could only look forward to the upcoming lunch to soothe the craving in their stomachs.

After eating the fruit...

Huang Jun led Qian Guoxiang and others into a busy "cooking lunch" mode.

At this moment, he was standing in front of the operating table, preparing to make chestnut roast chicken.

Now is the season when chestnuts are on the market in large quantities. At this time, the chestnuts are fresh, soft and sweet.

The garden specially purchased a batch of high-quality fresh chestnuts, and Huang Jun was going to use these fresh chestnuts to make this dish.

"Chef Huang, I have cut the local chicken into pieces as you requested." Qian Guoxiang reported the work progress to Huang Jun.

"Okay, then put these chicken pieces into a basin, add an appropriate amount of edible salt, and a little bit of baking soda, then add water, gently wash them with your hands for two minutes, then rinse them with water and squeeze out the water." Huang Jun continued to explain.

Rubbing with salt is to remove the blood from the chicken.

Adding baking soda and kneading can keep the chicken tender but not raw when frying, and avoid the taste becoming stale.

of course.

If you don’t have baking soda, you can actually use edible alkali instead, which can achieve the same effect.

"Ok!"

Qian Guoxiang responded quickly and called Aunt Li and others to help.

Huang Jun had no time to spare. He immediately came to the stove and started the stove, and the flames immediately jumped.

He held the handle of the pot and turned his wrist flexibly to heat the pot evenly until it was warm.

After the pot reaches a certain temperature, he quickly pours a small amount of cooking oil, and then uses a spoon to gently move the oil in the pot to spread the oil evenly in the pot.

When the oil surface began to ripple slightly, he put the chestnuts that had been processed in advance into the pot.

At this time, he turned to low heat and stir-fried gently with a spatula so that the chestnuts were evenly heated in the oil.

The purpose of this step is to fry the chestnuts until fragrant, making them more fragrant when cooked.

But remember, the fire must be kept low and the chestnuts must not be fried to avoid affecting the taste.

One minute later…

The fried chestnuts were quickly taken out and set aside for later use.

Then, he added an appropriate amount of rock sugar to the pot and continued to stir-fry slowly over low heat.

As the sugar continued to melt, he stirred gently until the rock sugar turned maroon and no bubbles appeared, then he quickly added water.

This step is to fry the rock sugar into a slightly sweet color, adding an attractive color and rich taste to the subsequent cooking.

He continued to simmer over low heat to allow the sugar color to fully blend with the water.

After a minute of careful cooking, the sugar was finally cooked. He took it out and set it aside for later use.

Then, Huang Jun put the wok on the fire again, heated it to the appropriate temperature, and then poured in an appropriate amount of base oil.

When the oil temperature rises to 180% hot - about °C...

He slid the previously prepared chicken pieces into the pot.

As soon as the chicken comes into contact with the hot oil, it immediately makes an attractive "sizzling" sound.

Huang Jun was not in a hurry to flip it, but let the chicken fry in the pan until it was slightly brown and released its natural aroma. Then he flipped it gently with a spatula and continued to fry it for about 1 minute.

During the second half of the frying, he turns the heat to medium to further tighten the chicken skin, making it even crispier.

After frying the chicken, he added Qian Guoxiang's chopped ginger and garlic into the pot and let these spicy seasonings sauté in the hot oil, adding a rich layer of top notes to the dish.

Then, he stir-fries for another minute to allow the aroma of ginger and garlic to fully blend into the chicken.

He added an appropriate amount of oil to the pot, poured in the previously fried sugar color, and an appropriate amount of light soy sauce and a little dark soy sauce to add color to the chicken.

He used a spatula to stir-fry all the ingredients evenly, so that every piece of chicken was coated with an even layer of sauce.

After that, he poured the previously fried chestnuts into the pot and stir-fried them with the chicken until the chestnuts were evenly coated with the sauce.

After stir-frying evenly, he added an appropriate amount of water to the pot, covered the pot, turned down the heat, and allowed the chicken and chestnuts to simmer slowly for 20 minutes to allow the flavors to fully blend.

When the time was up, Huang Jun opened the lid of the pot, and steam and aroma suddenly filled the entire kitchen.

He sprinkled an appropriate amount of salt and pepper into the pot for final seasoning, then picked up the shovel again and turned the ingredients in the pot to distribute the condiments evenly.

After 1 minute of rapid cooking to allow the seasoning to penetrate more into the chicken and chestnuts, Huang Jun turned off the heat and prepared to take it out of the pot and plate it...

(End of this chapter)