Food: Taking the twins to kindergarten to be chefs

Chapter 548: Sooner or later, you will pay for what you have done!

As soon as I stepped into the kitchen...

Huang Jun gently led Qingqing and Weiwei into the dining area of ​​the cafeteria and carefully arranged for them to sit down.

He kissed the two little ones on the cheeks and said, "Qingqing, Weiwei, you two should stay here and play, and don't run around. Daddy has to go get busy..."

"I know, Dad, just go ahead and get busy..."

Weiwei's little head nodded vigorously, looking serious.

Qingqing raised her pink and tender little face and assured in a baby voice: "Daddy, don't worry, I won't run around. I will take good care of my sister and won't let her run around."

"Oh, you are so sensible..."

Chu Qiwen listened to this from the side, her eyes fell gently on Qingqing, and she couldn't help but sigh from the bottom of her heart: "Qingqing is simply the child of my dreams. By the way, which direction should I pray in order to have a child as well-behaved, sensible, caring and lovely as her!"

"Qiwen, wake up. You don't even have a boyfriend right now. Isn't it too early to think about having a child?"

Liu Suyu glanced at her sideways, reminded her with a hint of sarcasm, and then added: "At least you have to find a man who is willing to spend the rest of your life with you and have children with you, right?"

Upon hearing this, Chu Qiwen almost knelt down in front of Liu Suyu - life is already so difficult, could it be possible not to expose some cruel realities so bluntly?
Isn’t it good to keep some beautiful fantasies?
But she was sad for only a few seconds, and she quickly adjusted her mood and smiled again: "Humph, what does having a child have to do with a man? I plan to have a child right now, and I think this beautiful girl in front of me is great, so I'll take her."

After saying that, she hugged Qingqing tightly, pressed her cheek against Qingqing's little face, and rubbed it non-stop...

He looks extremely rare!
Ahhhh...

Why did Aunt Chu suddenly become so scary?

But, sister, you have to hold on...

When Weiwei saw this, she looked helpless. At the same time, she felt sorry for her sister in her heart for a second, and then subconsciously moved behind Huang Jun.

After all, her father's broad body is her greatest support and can give her a full sense of security.

Although Qingqing knew that Chu Qiwen was just teasing her, she still couldn't help but stretched out her little hand to her father and shouted, "I am Daddy's child, Daddy, please come and save Qingqing..."

Hearing this, Chu Qiwen pursed her lips slightly, and a sullen look flashed in her eyes.

She really thought Qingqing was extremely cute and couldn't help but want to tease her. However, Qingqing's innocent reaction made her feel a little sad for no reason. She felt very uncomfortable...

My friend, this hurts!
She sighed in her heart, then put on a smiling face and said to Qingqing, "Qingqing, don't waste your energy shouting. Your father can't save you."

After saying that, she hugged Qingqing even tighter.

"Accountant Chu, stop making trouble. You might make Qingqing and Weiwei feel uneasy."

Huang Jun hurriedly dissuaded him.

His worry did not come from the physical harm that Chu Qiwen might cause to the children, but from the fear that this scene would cast a shadow on their innocent hearts, causing them to be haunted by nightmares at night.

Chu Qiwen smiled playfully when she heard this: "Chef Huang, you worry too much. I love your Qingqing and Weiwei so much, how could I bear to scare them?"

Understood!
This is the rhythm of not letting go...

Huang Jun smiled slightly, a sly look flashed in his eyes, and he said in a pretentious manner: "It seems that Accountant Chu doesn't want to eat the feast I made tonight?"

Chu Qiwen: “…”

This is a blatant threat...

Huang Chef, Huang Chef,
Your trick of "threatening people with food" is really unethical...

But what can be done?

In order to satisfy her appetite tonight, she could only helplessly let go of Qingqing silently.

"Papa~"

Qingqing seemed to be reborn and threw herself into Huang Jun's arms, feeling a sense of security.

Chu Qiwen came over happily, handed over her cell phone with both hands, and said flatteringly with a smile on her face, "Qingqing, Weiwei, sister will use her cell phone to play cartoons for you two, okay?"

After all, pleasing Qingqing and Weiwei is equivalent to pleasing Huang Jun, and there will be hope of continuing to eat for free in the future.

Qingqing and Weiwei did not respond immediately, but looked at Huang Jun tacitly. Even though they were eager to act, their father's consent was the green light for them to act.

Huang Jun looked at their eager eyes and nodded, "Qingqing, Weiwei, then you can thank Accountant Chu, but remember to only watch for half an hour and protect your eyes."

After getting permission, Qingqing and Weiwei turned to Chu Qiwen and said, "Thank you, Aunt Chu. We'll just watch for half an hour."

Chu Qiwen: “…”

Aunt?

Do I look that old?

She blinked in a wronged manner and said in a gentle and persuasive manner, "Hey, Qingqing, Weiwei, look at my youthful face. Isn't it unfair to call me aunt? You should call me sister!"

Qingqing blinked her big eyes and said innocently, "But, my dad said that people who are about his age should be called uncle or aunt. You look about the same age as my dad, so you are naturally aunt!"

Weiwei nodded her head rapidly and agreed, "Yes, yes, what Dad said must be right."

It’s really hard to fool the kids this year…

Liu Suyu couldn't help laughing at the clear and logical words of the two little ones. At the same time, she was secretly glad that she didn't act rashly just now, otherwise the title of "Auntie" which sounded a bit old-fashioned would have come uninvited.

Rather than the title of "Auntie" which seems a bit old-fashioned, she prefers to be affectionately called "Manager Liu" by the two little ones.

All I can say is that a woman remains a girl until she dies!

Chu Qiwen suddenly felt a chill in her heart.

But who can be blamed?
What the two little guys said were indisputable facts, leaving her with no room for rebuttal.

Got it!
Because they are both cute, I forgave them.

"Forget it, forget it. I'll just call her aunt. After all, time is merciless!"

Chu Qiwen whispered to herself, a helpless smile on her lips, and was forced to accept this small title of "Auntie".

"Come on, Aunt Chu will choose a cartoon for you."

She picked up her cell phone and began to carefully select cartoons suitable for her children to watch.

After hearing this, Qingqing and Weiwei immediately gathered around her with great anticipation, staring at the phone screen without blinking, happily waiting for the wonderful presentation of the cartoon.

Huang Jun was relieved to see that the two little ones were immersed in the world of cartoons. He immediately put on his chef's uniform and went to the disinfection area to carry out the necessary disinfection procedures.

Liu Suyu followed closely behind. The two of them worked in perfect harmony and completed this step together. Then they stepped into the operating room side by side.

Once you step into the operating room...

The clashing sounds of pots and pans and the crunching sounds of ingredients being cut intertwined together, like a cheerful kitchen symphony, reaching their ears from time to time.

There was no need to guess, they knew that Qian Guoxiang, Aunt Li and Aunt Lin were already busy preparing for tonight's dinner.

as predicted.

As soon as they entered the operation room, they saw the busy figures of Qian Guoxiang and others, as well as the semi-finished dishes.

Liu Suyu smiled and greeted them: "Assistant Chef Qian, Aunt Li, Aunt Lin, thank you for your hard work! I really troubled you all today."

While saying hello, she glanced at Huang Jun gently from the side, and her eyes seemed to say: You too, you’ve worked hard!
"Hey, Manager Liu, you're here!"

Aunt Lin looked up when she heard the voice and saw Liu Suyu at the door. She smiled warmly and nodded to her. Then she saw Huang Jun beside her and greeted him enthusiastically, "Chef Huang, you're here too! You have to show off your skills tonight!"

Lv Pengfei and Jiang Shuihan, who were busy filming Qian Guoxiang cooking, also stopped what they were doing and greeted them: "Hello, Manager Liu, Chef Huang! We are in for a treat tonight!"

When Aunt Li saw Huang Jun and Liu Suyu approaching side by side, curiosity and gossip instantly lit up in her eyes. She smiled, and her eyes seemed to contain countless unfinished stories. She smiled and teased, "Hey, Manager Liu, Chef Huang, did you two discuss this? Why did you come together?"

Huang Jun looked at Aunt Li's suggestive expression and listened to her teasing words. He couldn't help but laugh in his heart. At the same time, he could almost see an 800-word essay from her face, the kind that scrolled automatically: Chef Huang and Supervisor Liu's office romance can no longer be hidden!
He immediately gave Aunt Li a look that said "Don't overthink it" and said frankly, "We just happened to meet on the playground and came here together."

Although Liu Suyu felt embarrassed by Aunt Li's meaningful gaze, she said calmly, "Yes, Aunt Li, we just met by chance."

"Oh! So that's how it is."

Aunt Li's face was filled with subtle disappointment, as if she wanted to dig out more secrets from their expressions, as if she had prepared melon seeds and benches, but you only gave me this little information. But even so, her eyes were still sparkling with curiosity.

However, she also knew that since both of them had given a negative answer, it was not appropriate to pursue the topic any further, so she turned her attention to the matter at hand.

"Chef Huang, please help me check how my braised lamb is doing."

Qian Guoxiang looked at Huang Jun expectantly, and he really wanted to get the recognition of this master chef.

He plans to put on a good show tonight, showing off some of his specialties and letting everyone have a taste of his cooking skills.

Originally, he hadn't intended to show off at this New Year's Eve dinner.

But yesterday Huang Jun enthusiastically invited him to prepare a few dishes so that he and his colleagues in the garden could taste his cooking skills. This immediately ignited the passion for cooking in his heart.

So he readily agreed and decided to leave his own unique mark on this special New Year's Eve dinner.

In fact, Huang Jun asked Qian Guoxiang to participate in cooking, not only to give him a chance to show off, but also to have his own little ideas - in this way, he can work on fewer dishes and be a lot more relaxed.

At this moment, Huang Jun walked over with a smile, his eyes fell on the pot of red-braised mutton that was bubbling with an alluring aroma, nodded slightly, and praised: "Well, it's really good! The color of this red-braised mutton makes people drool, and the taste must be first-class. Assistant Chef Qian, your skills are really impeccable when you come out!"

When Qian Guoxiang heard Huang Jun's praise, his heart was as sweet as eating honey, but he still had a humble and polite smile on his face and said, "Chef Huang, you really flatter me too much. Compared with your cooking skills, what I have is at most a small trick, and I am still far from it..."

Huang Jun laughed and joked, "Chef Qian, being too modest is a sign of pride..."

When Qian Guoxiang heard this, he was stunned and muttered to himself: Why does this sound so familiar?

After thinking about it carefully, he suddenly realized that this was a sentence he often said to Huang Jun before. He didn't expect that Huang Jun would "return" it to him exactly the same today.

really.

Sooner or later, you will pay for what you have done! Qian Guoxiang smiled awkwardly but politely and said, "Chef Huang, you really used the trick of 'giving someone a taste of their own medicine' very well!"

Huang Jun smiled without saying anything and picked up the cleaned pig intestine beside him.

Qian Guoxiang continued, "But to be honest, Chef Huang, I really admire your cooking skills. Every time I taste the dishes you cook, I feel that my cooking skills need to be improved."

Huang Jun listened to Qian Guoxiang's words and responded with a smile: "Assistant Chef Qian, don't be too modest. Your cooking skills are also among the best in the garden. Let's learn from each other and make progress together!"

"I can't be ranked first, but I can be ranked second. After all, we are the only two chefs in the garden!"

While chatting, Qian Guoxiang continued to prepare other specialties.

Huang Jun also started to prepare his dish - Nine-Turn Large Intestine.

Although this delicacy is named after "large intestine", the essence of it actually lies in the use of the large intestine head.

The large intestine head is rich but not greasy, and its shape is full and not collapsed after cooking, making it an excellent choice for making the traditional famous dish "Nine-Turn Large Intestine".

However, large intestines are extremely precious, as rare as phoenix feathers and unicorn horns. There is only a little over one foot in a pig, which is hardly enough to satisfy everyone's desire for the delicious nine-turn large intestines.

Therefore, clever chefs created the unique technique of "sautéed sausage".

As the name suggests, intestinal inlay is to skillfully inlay ordinary pig large intestines layer by layer, usually up to four layers, to simulate the thickness and fullness of the large intestine head, which looks almost real.

This method has been adopted by many chefs due to its practicality and economy, and has become the mainstream method for making nine-turn large intestine.

After all, compared to the scarce and expensive large intestine, ordinary pig large intestine is undoubtedly more popular and affordable.

What is even more amazing is that after being stacked layer by layer, the taste of the sausage presents a wonderful experience with distinct layers. Each layer contains different softness and freshness, which is endlessly memorable, soft and delicious, with a unique flavor.

Huang Jun held the kitchen knife and cut the pig intestines into pieces about one meter long.

This step is crucial because pig intestines that are too long are at risk of bursting during cooking due to internal gas accumulation.

By cutting the large intestine into shorter segments, the length of the intestine can be reduced when it is insufflated, thereby reducing the amount of air inside and effectively reducing the possibility of bursting.

After all the large intestines were cut short, Huang Jun picked up one and started making the intestines.

The subtlety of the intussusceptibility technique lies in utilizing the smooth inner wall of the pig's large intestine and the power of the water flow to cleverly flip and stack the originally single-layered large intestine, first forming a double layer, then overlapping it again, and ultimately reaching a thickness of four layers.

The specific operation is: hold one end of the large intestine tightly, and gently flip up the large intestine like rolling up the sleeves, and pause halfway. At this time, the large intestine will present a double-layer structure.

Then squeeze out the water and air inside, and use the same technique to fold it again until the large intestine becomes a tight four-layer structure.

After this intussusception, the large intestine, which was originally more than one meter long, miraculously shrank to a short and compact size of only more than twenty centimeters.

This is why this dish consumes more large intestine ingredients.

After everything is done...

Huang Jun skillfully inserted toothpicks into both ends of the encased large intestine in a horizontal and vertical cross pattern to secure it.

This cross-shaped fixing method can not only effectively prevent the pig intestine from shrinking and deforming during cooking, but the small holes pierced by the toothpicks can also smoothly discharge excess air.

After fixing all the large intestines with toothpicks, Huang Jun began to prepare to blanch and marinate the pig large intestines and large intestine heads.

He added a proper amount of water into the pot, then added more scallion segments and ginger slices, sprinkled in a handful of dried peppercorns and a few bay leaves, and finally poured in some white wine to enhance the flavor and remove the fishy smell.

Everything is ready…

He put all the large intestine heads and pig intestines into the pot, lit the fire and started cooking.

"In fact, the most traditional way is to steam it. Put the large intestine and the large intestine head in water with scallion, ginger and peppercorns, and steam them in a steamer. The steamed pig large intestine will be softer and more tender."

He looked at the camera and explained with a smile: "But due to time constraints, we will not use steaming today, because steaming takes a long time, is inefficient, and it is inconvenient to remove the floating foam during the steaming process. In comparison, boiling is more convenient..."

moment.

The water in the pot quickly boiled. Huang Jun used a spoon to skim off the foam floating on the surface of the water one by one. Then he turned down the heat, picked up a slightly longer bamboo stick, and quietly stood by the pot.

He watched the pig intestines in the pot intently. Once he found any signs of expansion, he would quickly poke them hard with a bamboo stick to release the air inside to prevent them from bursting during the cooking process.

"When cooking large intestines, you must stay by the pot. Don't think that everything will be fine after pricking the intestines. In fact, even if they have just been pierced, the holes may close again due to thermal expansion and contraction. Therefore, we must always stay vigilant during the entire cooking process and cannot relax at all."

He operated it skillfully and explained to the camera.

The entire cooking process takes about 40 minutes. After all, the layers of pig intestines and the thick intestine head must be fully cooked to avoid the rubber band-like texture when chewing.
During this long wait, Huang Jun did not stare at the stove the whole time. Instead, he cleverly used this time, keeping a close eye on the changes in the pot while preparing the seafood that needed to be steamed.

His superb skill of multitasking won sincere admiration from Qian Guoxiang and others present.

As time passed, the pig intestines and large intestines in the pot were cooked. He took them out of the boiling pot one by one and placed them in a large basin to let them cool naturally.

This is naturally because the temperature of the freshly cooked pig intestine is extremely high, the texture is soft and slightly sticky, and direct cutting will cause the internal structure to loosen.

therefore.

He waited patiently until the large intestine cooled down to a point where it was no longer hot to the touch. At this point, the large intestine had been completely shaped and there was no need to worry about it falling apart when cutting it.

He cut the ingredients into small pieces about one inch long, which made them easier to eat and cook.

After all the cutting...

He picked up the bamboo sticks again and fixed the stacked pig intestines in a cross pattern.

This step is intended to prevent the large intestine from falling apart during the subsequent cooking process and to make the dish more aesthetically pleasing.

After everything was fixed, he placed the pig large intestine and large intestine head in a basin respectively, slowly poured in an appropriate amount of dark soy sauce, and stirred evenly.

The purpose of adding dark soy sauce is to add a bright color to the pig intestine. At the same time, the rich sauce aroma contained in the dark soy sauce can penetrate into the large intestine and effectively remove its own odor.

When processing ingredients such as large intestines, removing odors is a crucial step, and almost every step of the operation revolves around this.

But it is this peculiar smell that gives the large intestine its unique charm.

Whoever can skillfully transform it into an enticing aroma will win wide acclaim with this dish.

Back then, the reason why Nine-Turn Large Intestine became popular all over the country was because people mastered the secret of transforming odor into fragrance.

At this moment, Huang Jun has evenly mixed the large intestine head and pig large intestine with soy sauce, then set up a stove, poured in enough cooking oil, and prepared to fry the large intestine.

Frying is a key step in cooking pig large intestines, which has three main purposes: first, to color the large intestines so that they present an attractive color; second, to remove odors, and to further eliminate the bad smell of the large intestines through high-temperature frying; and finally, to force out excess fat in the large intestines through the frying process.

In addition, frying can make the surface of the large intestine slightly dry, so that during the subsequent cooking process, the large intestine will gradually become more chewy and improve the taste when eaten.

The fried large intestine is less likely to deform and maintains a good shape.

When frying the large intestine, the oil temperature should not be too high, about 50% to 60% hot.

When the oil temperature is appropriate, Huang Jun places the large intestine in a colander and slowly puts it into the oil pan for frying.

During the frying process, be careful not to put too much large intestine in at one time to avoid uneven frying. At the same time, avoid using a spoon to push, pull or stir vigorously to prevent the toothpick from piercing or scratching the large intestine.

By frying the pig intestines in small batches, the color and appearance of the pig intestines and intestine heads will be more beautiful.

Soon after the large intestines are put into the oil pan, they begin to gradually change color and emit a unique aroma.

When the surface turns slightly brown, Huang Jun will use a colander to scoop them out one by one and put them aside to drain excess oil.

While the pig intestines were draining the oil, Huang Jun poured out the hot oil from the pot, put the pot back on the stove and lit the fire.

As the pot gradually heated up, he scooped in a little lard, and then some white sugar into the pot. Then, he turned down the heat and slowly stirred the pot with a spoon so that the sugar grains gradually melted.

The key to this dish is the use of sugar color. Using lard to stir-fry the sugar color not only adds a mellow aroma of pork to the dish, but also effectively reduces the unique taste of pig offal.

When frying sugar color, you need to continue frying over medium or low heat until the sugar granules are completely melted, the color gradually deepens, large bubbles appear, and then the bubbles disappear and finally turn into a date red and viscous liquid. Only then is the sugar color considered to be fried.

After the sugar color is fried, Huang Jun pours the drained pig large intestine and large intestine head into the pot, then picks up the wok and stir-frys it to make the sugar color evenly adhere to the surface of the large intestine.

During this process, he avoided turning the pan over because the toothpicks had not been removed and could easily pierce the large intestine next to it, so he used the technique of flipping the pan to apply sugar coloring.

After the sugar color is evenly applied, Huang Jun pours the chopped green onion and ginger that he had previously chopped into the pot, using their spicy aroma to further dispel the unpleasant smell of the large intestine, while at the same time infusing the large intestine with the unique aroma of ginger and green onion.

As soon as the aroma of green onion and ginger came out, he quickly poured some balsamic vinegar into the pot and stir-fried it for a few times.

The addition of balsamic vinegar is not only to give the dish a distinct sour taste, but also to effectively purify the odor of the large intestine during its evaporation process, making the flavor of the large intestine purer.

When the vinegar aroma filled the air, he added some light soy sauce and cooking wine.

When the soup in the pot began to bubble, he sprinkled half a spoonful of sugar into it.

The sugar color fried previously was mainly to make the large intestine look better in color. Although a lot of sugar was added, it hardly brought sweetness.

In order to make this dish perfectly blend the five flavors of sour, sweet, bitter, spicy and salty, it is necessary to add sugar again.

Huang Jun stirred it with a spatula, and when the sugar was dissolved, he poured some clear soup made from pork bones into it.

This clear soup is slowly cooked with pork bones. It tastes very fresh, but has a light color, which is just right.

If you use pork bone broth that is as thick as milk, the large intestine will taste too greasy.

Just drink plain water, it has no taste.

Therefore, using pork bone broth is the best choice.

Huang Jun covered the pot and adjusted the heat to a low simmer, allowing the soup in the pot to slowly penetrate into every inch of the large intestine and fully absorb its essence.

Just when everyone thought the delicious food was about to come out of the oven and was ready to greet the tempting aroma...

Huang Jun unexpectedly placed a clean plate on the workbench, and then carefully selected the finished caramel from the seasonings prepared on the side.

This action caused Liu Suyu, who was standing nearby helping, and Lu Pengfei, who was in charge of filming, to show expressions of surprise and curiosity on their faces.

Huh?
Is Chef Huang going to perform some unexpected tricks on this dish?
(End of this chapter)