Bringing my kids to set up stalls, I made thousands of people cry with envy

Chapter 161: Crazy Call for the Boss's Daughter
The chef skillfully slaughtered and scaled the tilapia.

He removed the internal organs, washed it clean, cut a few pieces on the fish's back, and then handed it to Su Chen.

The fish is very fresh, so first add some secret seasoning, salt, MSG, cooking wine, etc., and marinate it.

The old man wanted tomato flavor.

Now is the season when tomatoes are ripe. The organic tomatoes in the fishery ecological park are plump and shiny in appearance.

Small white spots on the top of the rhizome are a sign of maturity.

With a gentle cut, abundant juice bursts out instantly, and the pleasing red flesh under the thin skin is dense and soft.

Such high-quality tomatoes go perfectly with fresh fish.

The method is still to roast first and then stew.

It is first grilled over charcoal, then served with carefully prepared seasonings and simmered over low heat while you eat it.

This dish starts with a sweet and sour taste and ends with a fresh taste, with the rich and succulent fish in the middle.

Just thinking about it makes me feel it’s a pleasure.

After marinating for ten minutes, Su Chen put the tilapia on the oven.

The key to grilling fish is that the structure of the fish's head, abdomen and tail are different, and the degree of deliciousness required for each part is also different.

The skin on the belly of the fish is relatively thin. If it is overcooked, the tail will become dry and the tail fin may even be burnt black.

If the fire is too low, moisture will easily remain on the spine of the fish, making it feel undercooked.

If you are not careful, you may easily lose sight of one thing while focusing on another. It is definitely a technical job.

The best roasting state is that the fish head and surface have a crispy and fragrant texture, while the fish body retains a certain amount of moisture, making it taste fresh and juicy.

Su Chen turned down the vent of the oven and brushed a layer of oil on the tilapia.

This oil is refined with special seasonings. As the fish is slowly roasted, the protein in the fish will gradually solidify and it will not become dry or woody. The mellow flavor of the oil can also penetrate into the fish well.

Sniff sniff~
Damn, it smells so good!
The old man and the chef raised their necks almost at the same time, flaring their nostrils to capture the tempting aroma in the air.

Penetrating through the layer of smoky flavor, you can easily discern the freshness, fat and burnt aroma of the fish itself.

hiss--

It has rich layers and overflowing fragrance. If you put it in your mouth, wouldn’t it intoxicate your taste buds?
Thinking it was almost done, Su Chen sprinkled barbecue seasoning on both sides of the fish to finish.

Then remove the fish and place it in a stainless steel plate.

The nose is often more sensitive than the eyes and is seduced first.

The unique spicy aroma, pungent flavor, and fennel aroma make people feel excited and their stomach acid boils.

"Cuckoo~"

"Goo~"

The continuous rumbling of the stomach gradually formed a three-dimensional surround sound.

Su Chen laughed out loud when he heard it.

No, you can’t help it, I haven’t even fried the base ingredients yet!
……

the other side.

The midday sun was a bit harsh, but fortunately a staff member came out with a large parasol and provided shade for Nuonuo.

There was a bunch of dazzling snacks around the little girl.

This is high-end food that the employees bought at their own expense and which they normally wouldn't be able to afford.

Everyone gathered around Nuonuo, teaching her enthusiastically and patiently how to bait the fish hook and how to cast the line.

The little girl was very excited and after she learned how to do it, she swung the fishing rod hard into the lake.

A pair of eyes like black grapes stared fixedly at the float on the water.

A few minutes passed.

"Oh, my float has been pulled away."

An uncle just said that if the float sinks, it means a fish is hooked.

Feeling the pulling force from the fishing rod in his hand, Nuonuo glared and screamed.

"Oops, it actually wants to resist!"

That puffy little face, with cheeks flushed red from the effort.

The staff around him laughed so hard. Maybe this little guy grew up eating cuteness?

"If the fish doesn't resist, it will be eaten."

"This little milk ball is so cute."

"Not only does this fish not surrender, it even dares to fight back against me! Hahahaha..."

"..."

Nuonuo pulled her small fishing rod, and the fishing line flew up from the lake, forming a bright silver track in the air, with water droplets falling down.

It wasn't until a lively crucian carp was dragged onto the grass by the lake that she jumped for joy.

"Uncles, look, I caught such a big fish."

The little guy's hands were covered with crucian carp slime, and he was laughing and looking very proud.

This was the first time in her life that she caught a fish.

"Wow! This little girl is so awesome!"

"This luck is too good to be true!"

"What nonsense are you talking about! This is clearly the extraordinary strength of a rich lady!"

"Not much to say, my thumbs are already raised to the point of cramping, I'm rooting for the boss' daughter!"

The employees present praised loudly and timely.

At this time, a few frustrated fishermen heard the noise here.

They put down their fishing rods and gathered around to watch the fun.

Wait for a closer look.

They didn't say a word and put their hands in their pockets tacitly.

Nobody knows.

Beneath that seemingly calm face, there are actually undercurrents surging in his heart.

The screen of the phone in my pocket is almost broken!
What the hell!

Why why why why...

Even five-year-old kids can catch them, what a blast!

Then wouldn't they be just decorations when they are over 10 years old? This must be a gift pack for beginners!
……

On Su Chen's side.

Under the action of high temperature, the tomatoes in the pot have gradually been fried into a soft and delicate paste.

The dense and soft texture blends into the soup, bubbling away and bursting from time to time.

Different from the spicy grilled fish I made before.

This time, when frying the ingredients, Su Chen did not add a drop of water, nor did he add a lot of complicated seasonings.

He poured in the two side dishes of bean curd sheets and bean sprouts, sprinkled a handful of minced garlic, and the watery red soup immediately enveloped them, giving off a tempting oily sheen.

After frying, Su Chen poured the base sauce on the grilled fish and sprinkled some chopped green onions, coriander, and cooked white sesame seeds. Only then was the tomato grilled fish served on the table.

The tomato flavor is very strong, and the sour and sweet aroma is floating everywhere, teasing everyone's taste buds.

Finally... we can start eating!

The old man couldn't wait to pick up the chopsticks and tear off a piece of fish skin.

A sour and sweet smell mixed with burnt aroma rushed straight to my forehead.

The fish skin undergoes dehydration and carbonization during charcoal grilling, forming a delicious crispy skin, and is then softened by the rich tomato juice. It tastes neither fishy nor greasy, and is rich in moisture.

The sweet and sour soup also cleverly neutralizes the greasiness in the mouth.

Then there is a light sweetness that spreads like ripples on the tip of the tongue.

"Gulu."

After swallowing, the slight acidity of tomato juice will return to the mouth through the tongue, stimulating the taste buds and appetite.

The old man's right hand trembled slightly as he picked up another piece of white fish, coated it with tomato juice and put it into his mouth.

When he took a bite, he felt the meat was firm and tender, and he couldn't help but close his eyes.

(End of this chapter)