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

Chapter 194

Xiao Luo looked at Feng Shaofeng and waved his hand, letting Liu Tianxian go so easily, with a hint of regret in his eyes.

This...is it over?
No, man, that's not what you did to me!
Besides, I haven’t even cheated on you!

OK! Once the gender is changed, there will be more than 10,000 curses!

What’s the matter? So assistants deserve to be scolded for nothing!

Xiao Luo was very depressed and had to follow Feng Shaofeng silently towards the RV.

As he walked, he smelled the hand that he had used to wipe the saliva from his face.

The intoxicating smell of garlic mixed with the punch of mustard instantly wrinkled his facial features.

Damn it, I really can’t go a single day in this crappy class. I’m going to quit soon.

"Xiao Luo, remember to bring me three meals early tomorrow morning!"

"Okay, okay, got it."

Ronaldinho blurted out subconsciously.

The next second, he wanted to slap himself in the face.

Alas, his 'slave nature' has not changed!

It's even smoother than a servant's shouting, it's become an instinct!

No, this is not possible.

"Brother Feng, I want to quit..."

"Xiao Luo, buy three for yourself tomorrow and I'll reimburse you. By the way, what did you say you wanted?"

"Brother Feng, I...I said, I want to eat two servings of pork with garlic sauce, but I won't eat the fried clams."

Feng Shaofeng nodded.

"You have to figure it out yourself."

Seeing Feng Shaofeng enter the RV, Xiao Luo breathed a sigh of relief.

There's food! And you still want to quit?
Bah! I'm not going to quit my job! Woohoo, my boss is so nice!

……

The next day.

Su Chen got up early and checked some items on the system panel.

Come to the yard to breathe the fresh morning air and start a beautiful day.

Half an hour later.

Butler Ding also wandered into the yard and saw that new ingredients had arrived.

With curiosity, he walked forward quickly and reached out to open the bag.

In an instant, a rich aroma of seafood hit me.

He was full of surprise, turned around and asked, "Mr. Su, what is this?"

It was actually the first time that Su Chen saw this kind of food. He picked one up curiously and looked at it in the palm of his hand.

“This is scallop.”

Butler Ding was stunned.

what's that?
This thing has a round and swollen belly, is light yellow in color, and looks quite dry.

I've been a chef for some years, but I've never heard of it.

Butler Ding smiled awkwardly, too embarrassed to continue asking questions, and quickly took out his mobile phone from his pocket and opened Baidu.

After some searching, I finally understood.

The so-called scallop is a dried product of the adductor muscle of shellfish.

To put it simply, it is the meat column of shellfish, just like the piece of meat on the clam that we usually find it difficult to chew off even with great effort.

Because of its sweet taste and rich nutritional value, it is also regarded as one of the eight delicacies of seafood.

Butler Ding, who had unlocked new knowledge, was all smiles and opened another box.

This one is much more ordinary.

Each one is purple and black, shiny and oily, and looks very fresh.

"Mr. Su, are we going to stir-fry eggplant today? Or cook... scallop porridge? Wouldn't it be hard to prepare so much?"

Seeing that Su Chen had been making new dishes for two consecutive days, Butler Ding asked with concern.

"It's okay. It's time to give the diners a new taste."

"Prepare the eggplants for garlic eggplants, which is very simple. As for the scallops, they will be used to make garlic scallop jerky. Put them in the steamer in advance and steam them again when you get there. It's not a big deal."

To be honest, after eating garlic pork for two days and clams for one day, Su Chen felt a little tired of it.

It’s also possible that the diners haven’t had enough.

But the system requires at least ten types, so let’s change the dishes today.

Without further ado, the two of them prepared to make the garlic and scallop jerky.

July and August are the peak harvest season for scallops.

The batch of scallops we have now received are golden in color, large in size and thick in flesh. The meat is not shrunken or soft, but has fine fibers, high density and clear texture.

It is really top-notch quality product.

Garlic Scallop Jerky is a traditional Cantonese dish made with soaked scallops as the main ingredient, fried and steamed with garlic.

First, the dried scallops must be allowed to absorb moisture and become soft naturally.

Su Chen asked Butler Ding to pour the scallops in the bag into the basin and soak them.

I estimated that a quarter of an hour had passed.

Su Chen reached his hand into the water, holding a scallop, and gave instructions to Butler Ding and the others.

"When you wash the scallops, you must remove the old tendons on the corners. They are hard to chew and affect the taste. But you must also be gentle and make sure not to loosen the scallops."

"Also, make sure to wash off the sand. If it hurts your teeth when you eat, it will ruin your mood."

Su Chen set an example and everyone followed suit.

The sand is the same as yesterday's, almost non-existent.

It was cleaned very simply. The two aunts took out the scallops and arranged them neatly in a large bowl.

The housekeeper has already prepared the ginger slices and diced green onions. Put them in a bowl, add some Shaoxing wine and water, and the amount of water should just cover the scallops. This will bring out the delicious flavor of the scallops.

Then add a pinch of fine salt to start seasoning the scallops.

Everything was ready. Su Chen took the bowl and walked to the steamer and opened the lid.

Wait until the water in the pot starts to boil and steam is coming out, then place the bowl steadily into the steamer.

After putting the lid on the pot, he turned around and gave Butler Ding a word of advice.

"Steam it over high heat for twenty minutes. Take it out immediately when the time is up. We'll need the soup later, so don't pour it out."

While the scallops are being steamed, I need to quickly prepare the garlic.

Peel the garlic, cut off the head and tail, and prepare to put it in the frying pan.

The oil needs to be heated to 60% hot, and this temperature will ensure the color and taste are just right.

When the oil temperature reached the standard, Su Chen grabbed a handful of garlic and threw it into the pot with a splash.

The hot oil instantly wrapped the garlic, making crackling sounds, and the kitchen was filled with a rich garlic aroma.

The garlic must be fried thoroughly until it is golden and crispy to be fragrant.

Butler Ding didn't need to be told. He quickly picked up the colander and slowly stirred the food to prevent it from becoming burnt and black and bitter.

After frying, take out the garlic, boil it in boiling water with salt, drain the water, and place it on the freshly steamed scallop noodles.

When you are done, pick up the bowl and put it in the steamer.

"Steam it for half an hour until the scallops are crispy."

Upon hearing Su Chen's order, Butler Ding spoke immediately.

"Okay, sir, I'll guard here."

After all, the fresh aroma of seafood and fried garlic alone is enough to make people overwhelmed.

Let him bear this torment alone...

Eggplants are easy to oxidize after being cut, so the two aunts washed the box of eggplants and then sat idle.

While Nuonuo was still asleep, they set their sights on the balloon tied to the corridor.

I think of the scene where leaders are presented with flowers when inspecting the entrance.

The two of them lined up the piglets, puppies, cats, and bees, and lined up at the corridor to welcome them.

Ten minutes later, the little girl got up and walked out of the room sleepily.

"!!!"

His eyes suddenly opened wide, his mouth opened wide, and he was extremely happy.

The two aunts looked at each other and crossed their arms proudly.

Hehe, if you want to coax the children, you have to look to these two!

(End of this chapter)