Food: Taking the twins to kindergarten to be chefs

in the kitchen.

The sound of water splashing like a mountain spring, happily jumping in the stainless steel sink. That was Yang Yuxi and several other kindergarten teachers turning into beautiful cooks, their hands flying in the sink, carefully washing all kinds of fresh side dishes...

The rhythmic "chop chop chop" sound kept ringing out. It was Chef Ge who was busy processing swimming crabs.

The crab shell cracked under his knife, but the crab meat still retained its original shape and texture...

Qian Guoxiang was busy cutting the abalone.

The abalone under his knife became like blooming flowers, beautiful and attractive.

For a while…

The whole kitchen seemed very crowded and extremely busy...

over time…

The hustle and bustle gradually calmed down, and all the ingredients had been cleaned, processed, and neatly placed aside.

Yang Yuxi gently wiped away the beads of sweat on her forehead and said to Huang Jun with a smile: "Qingqing Dad, we have already cleaned the ingredients."

Huang Jun, who was cooking porridge, turned around, glanced at the neatly arranged ingredients, and nodded with satisfaction: "Okay, thank you all for your hard work, leave the rest to me, you guys go to the living room to rest for a while, I'll call you when the food is ready."

"Hey! Okay! Thank you Chef Huang."

Yang Yuxi and her companions responded, their faces showing relief and joy, and their steps became lighter.

With their evacuation, the kitchen became a lot more spacious.

at this time.

Qian Guoxiang also completed his task and said with a smile: "Chef Huang, the seafood has been processed and the side dishes have been cut."

Huang Jun reached out and patted Qian Guoxiang and Ge Chu on the arm, thanking them: "Okay, thank you for your hard work."

Chef Ge's eyes sparkled with enthusiasm: "Master, let's start cooking!"

Huang Jun nodded in agreement: "Okay, Xiao Ge, then please spread the soaked vermicelli and washed vegetables on the bottom of the tray, and then place the washed and processed swimming crabs, abalone, oysters, scallops, shrimps and other seafood on the vegetables and vermicelli. Let's make a large garlic seafood platter first."

"Ok!"

Chef Ge took the order and hurriedly got a baking tray, cleaned it, and then started to lay out the various ingredients according to Huang Jun's instructions.

At the same time, Huang Jun walked to the stove, held the oil bottle in his hand, tilted it gently, and the golden liquid slid into the pot like silk.

As soon as it is put into the pot, smoke rises instantly.

He poured shallots and onion slices into the pot, and under the gentle heat, they gradually lost their greenness and were covered with a layer of golden coat, releasing a mouth-watering aroma, and then they retired after accomplishing their mission and were fished out by him.

Next, he slowly poured most of the minced garlic and chili peppers into the pot and fried them slowly over medium heat. Each grain of minced garlic greedily absorbed the fragrance of the oil, gradually turning golden and plump, while the chili peppers released an invigorating spiciness. The two intertwined to form an irresistible torrent of aroma.

Soy sauce, oyster sauce, sugar and a small amount of salt were added one after another. He held the spatula and continued to stir-fry. Every stir made the seasoning and minced garlic blend perfectly, achieving a delicate balance.

Finally, he pours the remaining minced garlic into the pot and cooks it for a while to allow all the flavors to fully blend and reach their optimal state.

When the heat was right, he took the food out of the pot.

The golden garlic sauce is evenly poured on the seafood platter carefully arranged by Chef Ge. The sauce seeps slowly like drizzle, and each drop slides precisely into the texture of the seafood, covering them with a dazzling golden dress, making the seafood more attractive.

He instructed: "Xiao Ge, please put it in the steam oven and steam it for 10 minutes."

"Okay, master!"

Chef Ge did as he was told.

Huang Jun kept calling him "Master", and the more he called him, the more comfortable it became. He felt helpless, but there was nothing he could do but let him go.

He then said, "Xiao Ge, when it's done, remember to place the pumpkins carved into the shape of hearts on the plate one by one, and then place the lobster's head and tail on the plate as well, and then steam them in the steamer for 6 minutes~"

This is the first of the “Three Ways to Eat Lobster” and is called “Gold and Jade Full House”.

Because the pumpkin and lobster meat have different degrees of maturity, the pumpkin needs to be steamed in advance.

As Chef Ge slid the large seafood platter into the steam oven, he responded cheerfully, "Okay, Master, I'll do it right away!"

After saying that, he quickly threw himself into the task assigned by Huang Jun...

Huang Jun placed the peeled crystal clear lobster meat on the chopping board and cut into it according to the grain. Each piece weighed about 30 grams.

This weight is just right, and when it is cooked, it can be finished in one gulp without any problem.

After the shrimp meat was cut, he put it on a plate and said, "Xiao Ge, when the pumpkin is cooked, take it out and spread the lobster meat on it. When you're done, put it back into the steamer and continue steaming for three minutes."

Chef Ge responded, "Okay, Master, I'll remember that!"

Huang Jun then heated the pot and boiled water, added appropriate amount of base seasoning and cooking oil, and put the prepared broccoli into the pot and blanch it.

The broccoli will quickly turn emerald green in the hot water. Remove from the water and set aside.

Then, he took out the clear soup that he had prepared in advance, slowly poured it into the pot to heat it, and added the base flavor again in appropriate amounts for seasoning.

When the soup boils...

He used cornstarch to thicken the sauce and slowly poured it into the boiling pot, adding an appropriate amount of egg white. The egg white slid down like silk and blended perfectly with the soup.

When it boils again, he drops a few drops of peanut oil into it to enhance the flavor.

At this time, the soup becomes clear and shiny, and the aroma is overflowing.

As he served the lobsters, he instructed again, "Xiao Ge, when the lobsters are ready, place the blanched broccoli on top as a border, and then evenly pour the glass starch I prepared on top."

As I was saying...

The reminder sounds of the steamer cabinet and the steam oven sounded almost at the same time. This pleasant ringtone indicated that the steaming of the lobster and the roasting of the seafood platter were completed.

Qian Guoxiang and Ge Chu, each wearing cotton gloves, took it out and placed it on the stove.

next second...

According to Huang Jun's request, Chef Ge placed the blanched broccoli neatly on the edge of the plate, forming a green border. Then, he gently picked up the glass sauce and, with a slight turn of his wrist, delicately and evenly covered the lobster and golden pumpkin. Under the soft light, the sauce sparkled with a mouth-watering crystal luster.

at the same time.

Qian Guoxiang focused on the final touches of the seafood platter, sprinkling in bits of emerald green onions and white sesame seeds.

"Chef Qian, be careful with the hot oil."

Huang Jun gave a warning, holding the boiling oil pan, and gently raised it. The hot oil drew a brilliant golden track in the air, and then sprinkled it accurately and evenly on the platter. With a crisp and pleasant "sizzling" sound, the deepest aroma of the ingredients was completely stimulated in an instant, filling the entire kitchen...

This is the end.

The two dishes, seafood platter and golden jade feast, are ready!
"Oh, it smells so good... It makes me feel a little hungry just by smelling it..." Liu Shiwei was attracted by the tempting aroma and involuntarily stepped into the kitchen.

Huang Jun suggested with a smile: "Boss Liu, two dishes have been prepared. Why don't you take them out and eat with everyone first!"

"Oh, no, no!" Liu Shiwei waved his hands quickly. Although his eyes were full of desire, he firmly refused: "The host has not yet arrived. How can we, as guests, eat first? This rule cannot be broken. I'd better be patient and wait. Good food is worth waiting for."

"Okay then! I'll listen to you. Let's wait a little longer to make this meal more complete."

Huang Jun smiled slightly and did not try to persuade him further. Instead, he focused on the cooking at hand and began to prepare the next dish - fried lobster legs with scallions and ginger.

He slowly poured the oil into the preheated pan.

As the oil temperature gradually rises, he evenly coats the lobster legs with a thin layer of cornstarch so that it can lock in their moisture and flavor after being put into the pan.

When the oil temperature reaches 150 degrees...

He threw the ginger slices and lobster legs that he had prepared in advance into the hot oil. In an instant, the oil splashed everywhere. Under the embrace of the high temperature, the lobster legs quickly dried up the moisture on the skin and became golden and crispy.

It only takes about ten seconds of frying, then remove from the pan, drain the oil and set aside.

He left a proper amount of base oil in the pot, and when the oil temperature rose, he put the prepared spices and ingredients into the pot and stir-fried them over low heat until the aroma filled the air. He then put the fried lobster legs back into the pot and stir-fried them with the spices to fully blend the flavors of the two.

He gently poured a proper amount of cooking wine along the edge of the pot to stimulate the aroma of the ingredients.

Pour in clear soup and let the lobster legs slowly simmer in the soup to absorb the essence of the soup.

He paid special attention when seasoning.

After all, deep-sea shrimps and crabs are salty and fresh, so you should not add too much salt. Just add a little salt and sugar to balance the taste and avoid it being too salty.

He also added pepper powder into the pot to increase its layering and flavor.

Then, he added a thin starch, which flowed slowly in the pot, evenly coating every piece of ingredient as he stir-fried it.

He sprinkled in a few drops of the famous oil.

moment.

The air is filled with not only the aroma of food, but also a hint of an indescribable alluring scent, indicating that this stir-fried scallion and ginger dish has been cooked to perfection.

"Gulu~"

Liu Shiwei, who was standing aside, was tightly surrounded by the strong aroma that came from his nose. He couldn't help but move his throat slightly and swallowed a trace of saliva that he couldn't help but drool.

He smiled awkwardly and said, "Haha, I'd better be sensible and wait outside first. This fragrance is too tempting. I'm afraid if I stay any longer, I will really lose control..."

The words have not yet fallen.

He had turned and walked towards the door, as if even the fragrance in the air had become a "temptation" that he was eager to escape from.

Although Chef Ge and Qian Guoxiang were also tempted by the alluring aroma, they knew their responsibilities and could only suppress their desire and continue to stick to their posts in the kitchen...

Huang Jun smiled upon seeing this, took out the stir-fried lobster legs with green onion and ginger from the pot and placed them on an exquisite plate. Then, he turned his eyes to the casserole on the side and saw that the porridge in the casserole had been boiled, giving off a faint rice aroma.

He then added lobster brains and boiled them together.

In order to further enhance the taste of the porridge, he sprinkled in a few strands of shredded ginger to remove the fishy smell and enhance the flavor.

When the porridge boiled again, he added appropriate amounts of salt and pepper and dropped a little peanut oil.

This step may seem simple, but it can make the porridge taste more fragrant and smooth... (End of this chapter)