Food: Taking the twins to kindergarten to be chefs

A bright moon climbed up the night sky silently, covering the earth with a layer of soft silver gauze.

In Dolaimi Kindergarten, all the teachers and staff shared a warm and enjoyable dinner but were not in a hurry to finish the day's work.

Under Liang Yinqiu's careful arrangement, everyone plunged into the tense "overtime" atmosphere and made final preparations for the upcoming Children's Day activities.

That's right.

To ensure the smooth running of the event, every detail cannot be overlooked.

Liang Yinqiu smiled and said to all the teachers of the senior class: "Teachers of the senior class, please take a moment to organize your team and go to the playground to arrange the venue. At the same time, remember to bring the statistical list and check one by one whether the number of tables and chairs in the kindergarten is sufficient to meet the needs of tomorrow's activities. If you find any shortage, please report to Supervisor Liu immediately and ask her to quickly contact the company that rents tables and chairs to ensure that the required materials can be delivered in time."

"Okay, Director Liang."

Upon hearing this, the teachers in the senior class nodded to show that they understood.

Then, Director Liang Yinqiu turned his gaze to the teachers of the small class and gently instructed: "As for the teachers of the small class, please stay in the kitchen and assist our chef team with some preparation work and help out."

"Okay, Director Liang, we understand!"

After hearing this, the teachers of the small class responded without hesitation.

Seeing that Liang Yinqiu did not mention their tasks, Qingqing and Weiwei raised their little faces in tacit understanding, with curiosity and anticipation flashing in their eyes, and asked in unison: "Director Mama, what should I do then?"

Hearing this, Liang Yinqiu couldn't help but be stunned.

To be honest, she had never intended to let Qingqing and Weiwei participate in the intense preparations.

Firstly, the two little ones are still young and unable to do the job.

Secondly, the two little guys are just students in the kindergarten, not employees.

But right now…

They took the initiative to volunteer to participate, and their excited looks on their faces made Director Liang feel warm in his heart, and it was really hard for him to refuse this innocent enthusiasm.

After a little thought…

Liang Yinqiu smiled gently and said, "Oh, you two, use your irresistible cuteness and energetic cheers to bring more joy and encouragement to everyone!"

Qingqing blinked her big eyes and asked in confusion: "Director Mama, are you asking us sisters to help by being cute and cheering loudly?"

Liang Yinqiu smiled and nodded: "Yes, that's it!"

Before Qingqing could respond, Weiwei on the side jumped up excitedly: "Okay! Principal Mama, I'm the best at being cute, I will definitely shout the loudest!"

As she spoke, she smiled, tilted her head playfully, clenched her right hand into a fist, and hummed the melody of "Come on, Duck" happily: "Come on, Duck, Come on, Duck, Go forward, Duck ...

“I can sing too…”

Qingqing followed suit, singing in a clear and pleasant voice: "Hello, ugly duckling, wait for me, the dream is ahead, waiting for everyone."

He is indeed a professional at acting cute and cheering!

The teachers could not help laughing at the innocent behavior of the two little guys. At the same time, this pure joy was like warm sunshine, quietly falling into everyone's heart, making them hum along with the melody involuntarily: "A new day has begun, I leave home, it's windy and rainy outside, but I'm not afraid. Although I don't have much ability, I still want to give it a try. I run very gracefully and keep crawling after falling down...."

For a while…

The entire dining area of ​​the cafeteria is filled with a warm and joyful atmosphere. Every corner seems to be gently touched by happy notes and jumps with cheerful melodies.

"Come on, come on, go forward, sky, earth, my horse. Hello, ugly duckling, wait for me, the dream is ahead, waiting for everyone..."

As this song full of childlike fun and inspiration slowly came to an end, the teachers of each class also adjusted their states one after another and enthusiastically devoted themselves to their busy overtime work...

Yang Yuxi and Xie Jianing had a good relationship with Huang Jun, so they volunteered to go to the operating room to assist with the work.

See this.

No one had any objection, so they readily agreed to their request, allowing the two of them to happily disinfect and go to the operating room.

In the operating room.

Huang Jun is preparing to make fish balls!

When it comes to fish balls, people in the south are no strangers to them.

Whether you add it to soup noodles to add a bit of flavor to an ordinary bowl of noodles; or add an extra dish of fish balls to hot pot to instantly enhance the freshness of the whole table of dishes; or just throw a few in when cooking, they can make the taste and color of the whole dish refreshed.

It can even be used for cooking noodles, porridge, soup, frying, braising, or directly made into curry fish balls, the taste is outstanding.

In the southern snack arena, fish balls are undoubtedly a versatile "star" that can be incorporated into almost any dish.

Fish balls not only have a variety of ways to be eaten, but their production method is also quite particular.

Depending on the region, fish balls can be roughly divided into Fuzhou fish balls, Jiayu fish balls, Taiwan fish balls, Wenzhou fish balls, Xiamen fish balls, Chaoshan fish balls and Luoding fish balls.

In terms of production methods, they can be divided into two categories: solid fish balls and stuffed fish balls.

Solid fish balls, as the name suggests, are made of the same ingredient inside and out, with no fillings inside.

What about stuffed fish balls?
There is a world inside.

It is filled with rich fillings, such as sea urchin peach, seafood soup bun, deep-sea abalone balls, etc., with a wide variety of fillings.

At this moment, Huang Jun is going to make white fish balls, which are fish balls made only with fish meat paste.

The first step in making fish balls is to place the selected fish meat in a basin and soak it in clean water for at least fifteen minutes.

This method can effectively remove the blood in the fish meat, making its color more white and flawless.

During the soaking period, it is recommended to keep the faucet slightly open to keep the water in the basin flowing. This can more effectively promote the discharge of blood from the fish.

Huang Jun had already given detailed instructions and guidance on these cleaning steps to Aunt Li and her colleagues when they were cleaning.

Therefore, he did not need to participate in the cleansing personally.

After they are cleaned, we can directly proceed to the fish ball making stage.

The key to making fish balls is to scrape the fish paste.

Although technology is changing rapidly today, the traditional method of scraping fish paste has gradually faded out of people's sight, and has been replaced by modern equipment such as food processors and blenders, which can beat the fish into a finer paste.

Although these machine-made products are more delicate, they lack the authenticity and mellowness of traditional scraped fish paste in taste.

Huang Jun, who has an extreme pursuit of taste, naturally chose the traditional method of scraping fish paste.

He gently placed the cleaned fish spine on the chopping board, with the fish meat facing up, then held the kitchen knife in his hand and slowly scraped it along the texture of the fish meat.

As the scraper moves gently...

Pieces of fish meat as delicate as velvet quietly adhere to the blade. This is the precious fish paste that is indispensable for making fish balls.

“Wow, that’s amazing!”

Xie Jianing exclaimed as she witnessed the fish paste scraping process for the first time.

Huang Jun noticed their arrival and asked in surprise, "Teacher Yang, Teacher Xie, how did you get in?"

Xie Jianing responded with a smile: "Qingqing Dad, let me help you..."

Yang Yuxi nodded gently and showed a charming smile: "Yes, Huang Jun, I will help you too, tell me, what should I do?"

"That's it!"

Huang Jun thought for a moment and said, "How about you help me cut some scallion and ginger into shreds, and then soak them in cold boiled water to make scallion and ginger water, okay?"

"Of course!"

Xie Jianing readily agreed, and then asked curiously: "Oh, by the way, Qingqing Dad, what is this onion and ginger water used for?"

Huang Jun explained: "The scallion and ginger water will be used when making fish paste, so you can prepare more. Because water needs to be added many times during the process of making fish paste, so that the fish paste made will be delicate, tender and elastic. In addition to the scallion and ginger water, you also need to prepare some starch water, which can make the fish paste more viscous and easier to shape. If you have time, you can help prepare it."

"Got it, okay!"

Xie Jianing smiled and nodded in agreement, and then she and Yang Yuxi tacitly assigned tasks: "Teacher Yang, you will be responsible for cutting the ginger, and I will be responsible for cutting the green onion."

"No problem at all!"

The two of them walked to the side, picked up a sharp kitchen knife, faced the onion and ginger, and began to cut meticulously.

pity…

The scallion and ginger shreds that the two of them are not good at cooking are really unpalatable... Anyway.

In Huang Jun's eyes, these finished products were too rough, and he couldn't help but regret assigning such a task to them.

This made Huang Jun a little regretful about arranging them to do this job.

Fortunately, the making of scallion and ginger water does not require strict requirements on the fineness of the scallion and ginger shreds. Even if they are a little rough, they can be used.

Therefore, Huang Jun did not say much, thinking about assigning them a simple task later.

He continued to devote himself to the work at hand.

Aunt Li, who was standing nearby, couldn't bear to watch this anymore and stepped forward to help cut it.

Her addition significantly improved the quality of shredded onion and ginger.

Time passes quietly...

With the joint efforts of assistant chefs such as Huang Jun and Qian Guoxiang, all the fish paste was finally processed.

Next, it’s time to beat the fish paste.

Huang Jun picked up the basin of scallion and ginger water and slowly poured some into the basin of fish paste.

After adding the scallion and ginger water, Huang Jun began to stir the fish paste slowly clockwise in the basin with his hands so that the fish paste could fully absorb the flavor of the scallion and ginger water.

This onion and ginger water plays an important role in removing fishy smell and enhancing flavor in fish paste. It not only makes the fish balls taste more delicious, but also effectively removes the fishy smell.

At the same time, a large amount of water is added to the fish paste, which helps the fish paste to fully absorb the energy during the mixing process, making the final fish balls more tender and chewy.

Beating fish paste is a physical job and requires patience.

But this was nothing for Huang Jun. He had experience in mixing meat fillings before, so mixing fish paste was also a piece of cake for him.

The technique is both skillful and powerful!

When the fish paste became viscous again, Huang Jun added some scallion and ginger water into the basin.

This onion and ginger water...

Add in small amounts and multiple times!
In this way, the fish paste can absorb more water and become more tender and smooth.

After adding water three times, the fish paste in the basin began to make a "pa pa pa" sound when it was stirred. The originally viscous fish paste now looked like it had been diluted, which meant that the fish paste had been stirred almost enough.

He added some salt to the fish paste, which not only added some base flavor to the fish balls, but also made the fish balls more chewy.

He added a few egg whites to the fish paste.

This egg white can not only improve the taste of the fish balls, but also increase the flavor of the fish balls, making the fish balls more delicious.

of course.

Regarding the use of egg white, in addition to adding it directly to the fish paste, you can also choose to beat it first and then add it. This will make the fish balls more puffy and easier to float when cooked.

After thoroughly stirring the egg white, Huang Jun slowly poured the starch water prepared in advance into the fish paste and continued stirring.

After everything is mixed properly, the process of squeezing fish balls can begin.

At this time, a pot of water was boiling in the pot.

It doesn't need to be boiled completely, the water temperature just needs to reach 60 to 70 degrees.

This hot water temperature can allow the fish balls to quickly take shape, preventing the fish balls from being dispersed by the boiling water when the water boils completely.

If you add enough starch, you can also put it in cold water.

However!
Generally speaking, it is better to use hot water.

After the fish balls are put into water, the floating foam and other impurities on the surface can be quickly washed away by hot water, so the fish balls made in this way will taste more refreshing.

In contrast, if you use cold water, the floating foam will easily adhere to the surface of the fish balls, and it will be difficult to remove after a long time.

Seeing that the water temperature had reached the ideal state, Huang Jun picked up a round-bottomed spoon and started making fish balls.

In fact, the method of making fish balls is somewhat similar to that of making meatballs, both require the use of a spoon to assist in shaping.

The specific operation is...

First, grab a ball of the prepared fish paste with your hand, then cross your thumb and index finger to form an exit. At the same time, slowly retract your little finger, ring finger and middle finger inward, so that the fish paste in your hand will be squeezed out from the base of the thumb.

After the fish paste was squeezed out, he quickly scooped it into a ball with a spoon and then put it into the hot water in the pot.

The fish balls made in this way are solid white fish balls.

In order to allow Meng Hongze and others who were watching to understand the whole process clearly, he made the fish balls a little slowly at first. After Meng Hongze and others had roughly mastered the tricks, he quickened the pace and made them one after another. His movements were so fast that it seemed as if he was directly putting ready-made fish balls into the pot.

Seeing this scene, everyone present almost dropped their jaws to the ground.

"Wow, your hand speed is too fast... Qingqing Dad, I don't even help my grandma when she crosses the road, but you are the only one who admires me!"

Xie Jianing couldn't help but let out an exclamation.

Meng Hongze quickly adjusted his mood, and gave Xie Jianing a subtle expression that said, "You're making a fuss about nothing," and said, "This is very normal. Our Chef Huang has always had this kind of hand speed."

hi~
Having said that, what does the look in your eyes mean?

Are you disgusted with her for being so unfamiliar?

Sensing the meaning in Meng Hongze's eyes, Xie Jianing responded: "But your surprised expression just now was not much less than mine..."

Meng Hongze: "..."

Forget it, a good man doesn't fight with a woman...

Huang Jun was not affected by their conversation. He just smiled indifferently at their bickering and continued to concentrate on the operation at hand.

After all the fish balls are made, the next step is to cook them.

This step is crucial to the texture and taste of the final fish balls, so it should not be underestimated.

He turned up the heat, but not to the maximum. Instead, he let the water in the pot heat up slowly so that the fish balls could gradually adapt to the water temperature in the pot and avoid being boiled or broken.

During the cooking process, he constantly skimmed off the foam in the pot with a spoon to keep the water in the pot clear.

The fish balls cooked in this way will have a smoother and more flawless surface.

The presence of floating foam may make the surface of the fish balls uneven, affecting the overall appearance.

When the water temperature in the pot rises to around 90 degrees, the floating foam gradually increases, which indicates that the impurities in the fish balls are being effectively cooked out, and also indicates that the fish balls are close to being fully cooked.

When the fish balls were tumbling slightly in the pot and were about to reach boiling point, he turned down the heat just in time to avoid the water boiling violently.

Then, he continued to cook for about five or six minutes until the floating foam completely disappeared. At this time, the fish balls were thoroughly cooked and ready to be served.

Huang Jun held a large colander and scooped out all the fish balls from the pot one by one and put them into a prepared basin of cold water so that they could cool down quickly.

After the fish balls had completely cooled down, he asked Meng Hongze and others to put them into sealed bags one by one and put them neatly into the freezer for freezing.

In this way, when you need to use it tomorrow, you only need to take it out, which is convenient and quick.

It’s a big feast!

That's it!
In order to prepare everything within the scheduled auspicious time, dishes that take a long time to prepare are usually processed into semi-finished products in advance so that they can be completed quickly later.

In this busy time, time passes quietly...

When Huang Jun finished his work, he said goodbye to his colleagues one by one and walked out of the kindergarten holding Qingqing and Weiwei. It was already late at night - past eight o'clock.

"Dad, are we going to have another holiday tomorrow?" Qingqing asked, tilting her little head.

Weiwei also looked up and asked, "Yes, Dad, are we going to have a day off tomorrow?"

Huang Jun smiled and responded: "Yes, we will celebrate the festival for you and other children in the kindergarten tomorrow morning, and then we can officially start the holiday in the afternoon."

"Yeah, that's great~"

"Finally I don't have to go to school anymore and can play as much as I want!" (End of this chapter)