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

Chapter 299 A free mission!
So on Saturday, Nuonuo was chased by the robot Xiaoyou to study for the whole day.

At night, Su Chen lay on the bed and played games.

It was only half past ten when suddenly some words appeared before my eyes.

"Eh, that's weird, it refreshed so early."

After muttering something, he turned his attention to the system prompt and read it carefully.

“This week’s mission: Go to the Chengdu Half Marathon supply point on Tuesday and provide local specialties to the runners.”

"Registration for the host for the Jinhe Museum supply point for the marathon event has been processed, and relevant qualification certificates have been obtained."

"The Sichuan Food Recipe Encyclopedia has been released!"

Huh? What's going on?
He was sent to Chengdu because of a disagreement.

And they want me to provide meals to marathon runners?

It’s interesting!

And Tuesday?

Just setting up the stall for one day?
This is not a quest picked up in vain!
This mission involves a lot of slacking!
Su Chen couldn't help but curl the corners of his lips and opened his phone to search.

This half marathon started from the local stadium, with a scale of about 21.0975 people and a total distance of kilometers.

The Jinhe Museum that the system arranged for me is almost in the middle.

When the runners reached the halfway point, they must have been extremely hungry.

Just right to replenish their energy.

After studying for a while, Su Chen shrugged his shoulders, put down his phone and went to bed decisively to conserve his energy for tomorrow's trip.

The next day.

After packing clothes and luggage, Su Chen took the robot Xiaoyou, and the whole family got into the RV and set off.

This time we set up a stall at the marathon supply point, so the food truck cannot be used.

He didn't plan to make any complicated ingredients.

Commonly used kitchen utensils are available in the RV.

After half a day's work, we arrived in Chengdu.

He only set up the stall for one day, and for convenience, Su Chen rented a farm house.

This place is as close to the stall as ever.

While Su Chen was taking Nuonuo for a stroll.

Housekeeper Ding and two nannies have cleaned up the rooms and kitchen of the farmhouse.

They knew that Su Chen liked to set up stalls, and that setting up stalls was the most important thing in his daily life, so of course he took it seriously.

As a worker, who wouldn’t put what the boss values ​​first?

Not to mention, everyone cherishes this job very much.

Treat your boss’s matters as the most important from the bottom of your heart.

Su Chen returned to his residence and looked at the bedroom and kitchen with satisfaction.

"Sir, please have some tea. It's freshly brewed."

He took the tea handed to him by the nanny and took a sip leisurely.

Considering that preparations for the marathon will start at 7 o'clock tomorrow and each supply point must be entered in advance, Su Chen can only buy the ingredients one day in advance.

Let’s check out the menu first. When it comes to Sichuan cuisine, there is really an endless variety.

Things like Bobo Chicken, Long Chao Shou, Sugar-coated Fruit, Fuqi Feipian, and hotpot.

Let’s not talk about anything else, just the song “Bo~Bo~Chicken”, ah Bo~Bo~Chicken, one yuan for a string of Bo~Bo~Chicken…

Everyone knows him, everyone knows him, he has become famous.

Moreover, this thing does not need to be made on site.

Just prepare the ingredients and put them out when the time comes.

Then...it's decided to be you.

Su Chen slid the system panel and decisively began to order the ingredients needed to make Bobo Chicken.

Bobo is a clay pot.

Various skewers are soaked in it and the soup is cold, so Bobo Chicken is more suitable for consumption in summer.

The taste is not as strong as imagined. Various meat and vegetable skewers are placed in it and eaten bit by bit. This is the interest of grassroots gourmet food.

Well, a few free-range chickens. Don't use old wild hens that are too old. Choose free-range chickens that are about one year old. This way the soup base will be neither too rich nor too flavorful, and the fat content will be just right.

The spices for stewing the broth are also prepared, such as old ginger, star anise, cinnamon, bay leaves... He is an old actor and appears on screen quite frequently.

Sichuan salt, Sichuan pepper oil, various peppers, sesame oil, white sesame seeds, etc. are also necessary.

Although the purpose of this mission was simply to provide supplies to marathon runners, Su Chen was not stingy with the food.

After all, it is said that there will be many foreign athletes participating in this marathon, and they must feel the shock of the Dragon Country’s delicious food.

The ingredients are very rich, including chicken skewers, chicken gizzards, tripe, black fungus, lotus root slices, etc.

With so many people participating in the competition, Su Chen was not stingy and selected quite a few ingredients.

Then he lay on the rattan chair and started playing games, waiting for the food to be delivered.

……

Fresh old hen can be used directly to stew soup.

When cooking chicken, you have to put it in boiling water. As the water heats up, the protein on the surface of the chicken will quickly solidify, which will effectively lock the flavor substances inside the chicken, making the taste richer.

Butler Ding and two aunts cleaned all kinds of ingredients and put them on skewers.

All kinds of skewers are boiled in chicken soup and then soaked in the prepared seasonings.

The seasoning should be pure Sichuan red oil.

The essence is all here.

Su Chen used a total of 4 types of dried chili peppers, each of which has a different use.

One is responsible for color, one is responsible for aroma, one is responsible for spiciness, and one is responsible for the overall taste.

The dried chilies also need to be fried.

With the help of the systematic cooking skills, Su Chen can tell the oil temperature at a glance when frying peppers.

After frying, pound it again, and be sure to pound it by hand so that the spiciness and fragrance of the pepper will not disappear.

When making red oil, add the spices first, then add the pounded dried chilies.

The seasoning is guaranteed to have a complex aroma, spicy, mellow and long-lasting.

When the red oil is ready, add sesame seeds and broth. After a while, the house will be filled with the aroma of Bobo Chicken.

The freshness of the old hen soup blends with the spiciness of the red oil, the taste is simply amazing.

Not to mention humans, even the robot Xiaoyou can't stand it.

It's not that it can smell.

The main thing was that Nuonuo smelled the fragrance and ran over happily, so the robot had to chase her around the house.

The longer Bobo Chicken is soaked, the more flavorful it becomes.

Just put it outside like that.

This made Butler Ding swallow his saliva every time he passed by the kitchen.

This job is indeed good, but it challenges his endurance every day and is really painful.

The red oil of the condiment is bright red, and the white sesame seeds are soaked in oiliness. The red and white colors match each other very well. I wonder how delicious this Bobo Chicken is.

"Eat, eat, eat! Everybody come and eat!"

"It's not a big deal. There are so many seasonings and ingredients. Just put as much as you want in the dipping sauce. It's easy to make the dipping sauce."

How could Su Chen not know that everyone was greedy?

Wrap some of the ingredients with plastic wrap and refrigerate.

The rest is ready to eat.

Everyone gathered around the table and took whatever they wanted to eat.

The skewers are in handfuls, but each skewer is only enough for one bite.

This authentic Sichuan spicy taste is really exciting for those southerners who have never experienced the spicy taste of Sichuan.

It's okay when you eat one or two skewers at first, you can only feel the freshness, fragrance and spiciness. But when you eat too much, the aftertaste comes and it's really spicy.

It was fine at first, with the fresh, spicy and hot taste dancing on the tip of my tongue.

But after a few strings, the aftereffects started to set in.

Aunt Wu was the first to give in. Her lips were as red as if she had put on lipstick, and she kept hissing.

“I didn’t expect the chili here to be so strong.”

(End of this chapter)