Food: Taking the twins to kindergarten to be chefs

"Wow, this Longjing shrimp is simply a work of art, so beautiful that it's amazing..."

With excitement that was difficult to conceal, Jiang Shuihan pointed the camera lens in his hand at Huang Jun's freshly-baked Longjing shrimps and gave it a close-up.

Captured in exquisite detail by the lens...

The texture of the shrimp is otherworldly and crystal-clear, just like the dewdrops rolling on the lotus leaves at dawn, emitting a soft and attractive light, so pure that it can almost see through people's hearts.

The Longjing tea leaves that match it are emerald green, with vigorous vitality in the curled leaves, forming a sharp and harmonious contrast with the whiteness of the shrimps, together painting a vivid and lively "Spring Picture".
This scene not only touched Jiang Shuihan's heartstrings, but also made Lu Pengfei's throat move unconsciously.

Greedy!

I want to eat!
If it were a weekday, Huang Jun would warmly invite them to taste and share his cooking achievements.

But today's situation is a little special.

The park welcomed unusual guests - a group of brave firefighters.

Who knows, they might follow Director Liang into the kitchen and have their meal in the next second.

therefore.

In order to avoid being impolite by tasting the food in front of them and to avoid possible embarrassment, Huang Jun could only temporarily suppress his urge to share and just responded to Jiang Shuihan and Lu Pengfei's expectations with a smile.

Qian Guoxiang couldn't help but exclaimed: "This Longjing shrimp is really well made. Chef Huang's craftsmanship is really admirable!"

Although the cooking process of Longjing shrimps seems short, each step contains the extreme demand for time.

From the light frying of the shrimp to the final quick stir-fry, every second is precise to the millimeter, which is undoubtedly a rigorous test of the chef's skills and experience.

Particularly worth mentioning is…

The essence of this dish lies in the shrimp’s flawless whiteness, like first snow.

Only when the shrimps show the pure color of jade, can we declare that this dish has reached perfection.

of course.

The charm of delicious food often lies in its diversity and harmony, and the role of Longjing tea in this dish cannot be ignored.

While dancing with the spatula...

Tea leaves must maintain their integrity and greenness, without any wrinkles or damage, just like a messenger of spring, carrying natural freshness and vitality.

It is this combination that makes the white shrimps and the green tea leaves complement each other, allowing the viewer to feel a fresh and refined atmosphere at just one glance.

Huang Jun presented all of this perfectly.

This shows that his cooking skills have improved a lot...

The future life is terrible!

What a terrible future!
Qian Guoxiang's admiration for Huang Jun is beyond words. He feels that Huang Jun is the most talented and promising young chef he has ever met.

none of them!

Just then.

Aunt Li and Aunt Lin brought in the cleaned shrimp heads and shells, and said to Huang Jun with a smile, "Chef Huang, we have already packed the shrimp heads and shells you requested, and washed them twice in clean water as you requested. Do you think this will work?"

Huang Jun turned around and nodded with satisfaction, saying, "Very good, just leave it there."

He pointed to the operating table and Aunt Li did as he was told.

Lu Pengfei asked curiously, "Chef Huang, what do you want these shrimp shells and heads for?"

Huang Jun smiled and kept it a secret: "Guess?"

Lu Pengfei smiled bitterly: "Chef Huang, please stop teasing me. How would I, a layman, know?"

"Chef Huang wants to use them to make shrimp oil!" Qian Guoxiang revealed the secret.

Lu Pengfei suddenly realized: "Oh, that's it!"

Huang Jun poured half a pot of peanut oil into the pot. Before the oil was hot, he put all the shrimp heads and shells in.

Lu Pengfei asked curiously, "Chef Huang, why did you put it in before the oil was hot?" Huang Jun patiently explained, "To make shrimp oil, you have to put the shrimp heads and shells in a cold pan with cold oil. Otherwise, when the oil is hot, the shrimp roe and shrimp paste in the shrimp heads and shells will splash in the oil, and the shrimp oil will not be clear enough."

"In fact, if you use lard when making shrimp oil, the shrimp oil will have a richer aroma," Qian Guoxiang interjected.

"Chef Qian is absolutely right!" Huang Jun nodded in agreement. "After boiling lard, put it in the refrigerator, the shrimp oil will solidify and the aroma will be completely sealed in the oil. But we don't have lard prepared, and the amount of shrimp skins and shrimp heads is not very large. In order to save time, I don't plan to boil lard."

Qian Guoxiang thought about it and agreed.

Lard is not easy to store, and eating too much is not good for you.

Besides, the shrimp oil probably won’t last long and will be gone after one consumption.

It is indeed unnecessary to make lard specially.

Huang Jun added some ginger and scallion to the pot to enhance the flavor.

The shrimp oil boiled in this way is not only fragrant, but also can effectively remove the fishy smell.

The process of making shrimp oil, just like making scallion oil and crab oil, requires patience and carefulness, and it should be simmered over medium or low heat.

There is no rush.

During the cooking process, you need to gently press the shrimp heads with a spoon from time to time to allow the essence to be fully released and blended into the oil.

The shrimp oil made in this way will be more delicious and fresher.

Moreover, pressing it can make the shrimp heads more crispy. After boiling the shrimp oil, don’t waste these crispy shrimp heads and shells. You can sprinkle some pepper and salt on them and eat them as snacks. They are fragrant and crispy, and taste good no matter how you eat them.

Not long after…

A pot of tempting red shrimp oil is ready, the aroma is so fragrant that it makes people drool.

Huang Jun deftly scooped out the shrimp heads and shells, then carefully filtered out the impurities with a fine mesh sieve, leaving behind the pure shrimp oil with an alluring luster.

After filtering, set it aside to cool. I plan to wait until the shrimp oil has completely cooled down, then put it in a glass jar, seal it, and put it in the refrigerator.

As for the shrimp heads and shells that were fried golden and crispy, Huang Jun sprinkled some pepper and salt on them and mixed them evenly.

They were put into plates and taken out, ready to be given as snacks to colleagues in the garden later.

Jiang Shuihan looked at the plates of delicious shrimp heads and shells, his eyes sparkling with surprise, and couldn't help but sigh: "This is not just some shrimp scraps, it's simply a delicious little treat on the table, it's eye-catching."

Upon hearing this, Lu Pengfei, who was standing nearby, immediately nodded in agreement, "That's right, it's really unexpected that these shrimp heads and shrimp shells that might be ignored at ordinary times can actually be turned into such tempting delicacies under Chef Huang's skillful hands!"

at this time.

Liang Yinqiu led Wei Chengyi and other firefighters into the kitchen. Their conversation happened to float into Liang Yinqiu's ears. A curious look suddenly appeared on her face. She asked curiously: "Huh? What delicious food are you talking about? It sounds so tempting!"

Seeing this, Jiang Shuihan smiled and waved to Liang Yinqiu, motioning her to come over, and pointed to the plate of fragrant shrimp heads and shells and said, "Director Liang, you came at the right time. We are talking about Chef Huang's fried snacks!"

Huang Jun explained with a smile: "I just made Longjing shrimps, and I couldn't bear to throw away the remaining shrimp heads and shells, so I boiled them into shrimp oil. This dish is made with the shrimp heads and shells left after boiling the shrimp oil. I sprinkled some salt and pepper on it, and it's perfect as a snack."

"It looks delicious! I smelled the fragrance at the door just now." Wei Chengyi stared at the plate of snacks and couldn't help swallowing his saliva. Then he turned to look at Huang Jun with admiration in his eyes: "You must be the legendary Chef Huang! I am lucky to see you in person today!"

Liang Yinqiu also quickly introduced: "Chef Huang, this is Captain Wei from our fire brigade. Captain Wei, this is Chef Huang from our park."

Wei Chengyi quickly adjusted his state and extended his hand politely: "Chef Huang, nice to meet you!"

"Captain Wei, nice to meet you! Dear fire heroes, why not try my cooking first." Huang Jun also politely returned the handshake and then invited enthusiastically.

"Of course, I wish for it!"

Wei Chengyi and others gladly accepted it, and each picked up a fried golden and crispy shrimp head and put it into their mouths.

These shrimp heads have been fried to a crisp, and the salt and pepper on the outside have been fully seasoned. You can feel the crispy texture and the salty aroma of the salt and pepper in every bite...

"It tastes crispy and delicious, very appetizing," Wei Chengyi exclaimed.

"This skill is amazing. Even the shrimp head can be made so delicious."

Liu Wujie and the others nodded frequently, and their expectations for the upcoming lunch were even higher... (End of this chapter)