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

Chapter 469 Cooking Delicious Food~

After washing, Su Chen picked up a kitchen knife and cut the celery, Chinese celery and leeks into small pieces of even length.

When the set time arrived, he opened the refrigerator and took out the refrigerated shrimps.

Take out a kitchen towel, roll up the shrimps, absorb excess moisture on the surface, and keep the shrimps dry.

Then he turned on a low heat, and without adding oil to the pot, he poured the olives directly into the pot and began to stir-fry them slowly.

As the temperature rises, the Terminalia tamarind gradually emits an attractive aroma. After patiently stir-frying, the color of the Terminalia tamarind slowly changes from its original light yellow to an attractive golden color.

Seeing that the olives had reached the ideal state, Su Chen quickly served the olives out and placed them on a plate aside to cool.

Next, he poured an appropriate amount of cooking oil into the pot. When he saw the oil smoking slightly, Su Chen quickly poured the shrimps into the pot.

Pick up the spatula and quickly stir-fry the shrimps to make sure each shrimp is evenly heated.

Soon, the color of the shrimp began to change, gradually changing from transparent to light pink.

Su Chen added an appropriate amount of sugar and salt to the pot, waved the spatula again, and quickly stir-fried the seasoning and shrimp evenly, so that each shrimp could fully absorb the taste of sugar and salt and gradually become flavorful.

Next, add the ginger slices and celery segments prepared in advance into the pot.

As the spatula flips quickly, the aroma of the ginger slices is instantly stimulated and blends with the flavors of shrimp and celery.

After stir-frying for a few times, he put the Chinese celery into the pot.

Finally, add the leeks, and the unique fragrance instantly spreads in the pot.

When all the ingredients are perfectly blended in the pot, the flavors are perfectly balanced.

Su Chen put them on the plate with satisfaction.

Pick up the plump and shiny olive kernels that have cooled down on the side and garnish the dish. Now, a delicious and fragrant olive shrimp ball is ready.

After finishing the olive shrimp balls, Su Chen began to process the grouper.

He skillfully made diagonal cuts on both sides of the fish body. Each cut was precise and even, with just the right depth.

This will not only allow the fish to absorb the seasoning better during cooking, but also make the fish more flavorful.

After making the cut, Su Chen evenly spread a layer of salt on the fish body, then picked up the cooking wine bottle and slowly poured an appropriate amount of cooking wine along the fish body.

The dual functions of salt and cooking wine can not only remove the fishy smell of fish, but also add flavor to the fish.

After applying the coating, Su Chen put the grouper aside to marinate, allowing the salt and cooking wine to fully penetrate into the fish meat.

While the grouper was being marinated, he quickly picked up a piece of fresh pork belly and cut it into small, evenly sized pieces.

Then he put the shiitake mushrooms and oyster mushrooms on the chopping board and quickly cut them into thin slices.

Su Chen heated the pot over high heat, poured a proper amount of oil into the pot, and slid the marinated grouper into the pot.

Then he immediately lowered the heat to low and began to slowly fry the grouper, turning the pan gently from time to time to ensure that all parts of the fish were evenly heated.

When baked over low heat, the fish skin gradually changes and exudes an enticing aroma.

Su Chen stared at the fish in the pot intently. When the fish skin turned golden and translucent, he scooped out the fish with a spatula and placed it in a colander aside to drain the oil.

After frying the grouper, there is still a layer of oil left in the pan, which is great for frying pork belly.

Pour it into the pot, and instantly, a sizzling sound comes from the pot.

Holding a wooden spatula, he began to stir the pork belly in the pot. Transparent lard slowly seeped out of the meat and the edges began to turn brown.

At this time, Su Chen added chopped green onion, ginger, garlic and dried chili peppers. The aroma of chopped green onion, ginger and garlic instantly spread in the pot, interweaving with the aroma of pork belly, creating an alluring aroma.

Next, various cut mushrooms were poured into the pot.

Su Chen kept stir-frying, ensuring that every piece of mushroom was evenly coated with oil and absorbed the rich aroma in the pot.

Then, mix the dark soy sauce and light soy sauce to form a mellow sauce color and add it to the pot along with an appropriate amount of water.

The water temperature rose and the pot gradually boiled. Su Chen turned down the heat and let the soup simmer.

When everything was ready, he slid the fried grouper into the pan.

Pick up a long-handled spoon, gently scoop up the soup in the pot, starting from the fish head, and slowly pour it over the fish.

The thick sauce slowly seeps into the fish meat along the pre-cut knife marks on the fish body, allowing every inch of the fish meat to absorb the rich flavor of the sauce.

As time goes by, the soup in the pot gradually becomes thicker.

Su Chen grabbed a handful of shrimp roe and sprinkled it evenly on the fish. Then, he picked up the water starch and slowly poured it into the pot.

The thick sauce becomes even more sticky and tightly wraps the fish body, making the grouper look more tempting and exuding a mouth-watering charm.

When it was time to serve, Su Chen first took out the cooked grouper and placed it in the center of the plate.

Then, blanch the celery in water and place it neatly around the fish body as decoration.

Next, Su Chen began to prepare the crab roe and tofu casserole.

First, place the soft tofu on the chopping board and cut it into small pieces of appropriate size.

In order to prevent the tofu from breaking down during the subsequent cooking process, Su Chen soaked the cut tofu cubes in light salt water and boiled them.

Meanwhile, place the salted egg yolks on a chopping board and crush them with the back of a knife into a fine orange-yellow powder.

Then tear the crab meat into shreds, and blanch the green beans and corn kernels in boiling water.

After all the preparations were completed, Su Chen heated the oil in a pan.

Add minced ginger and stir-fry until fragrant, then pour in the crushed salted egg yolk and crab roe, turn to low heat and start stir-frying.

After pouring in the crushed egg yolk, fine golden foam immediately appears in the pan.

As Su Chen continued to stir-fry, the foam gradually turned into quicksand, showing a delicate texture and rich color.

At this time, add the broth, the broth and the ingredients in the pot instantly blend together, turning it into a pot of orange-yellow thick soup, exuding a mellow aroma.

Then Su Chen put the green beans, corn kernels and crab stick shreds into the pot, stirring the ingredients gently, trying to avoid breaking the tofu.

The various ingredients are gradually blended in the pot, and the flavors of each ingredient are penetrating and blending with each other.

Finally, add some salt and white pepper to taste.

After seasoning, he turned down the heat and let the ingredients in the pot simmer.

After patiently waiting for the tofu to fully absorb the delicious flavors of various ingredients, Su Chen beat the egg whites and poured them into the pot along the edge of the pot. At the same time, holding a spoon in his other hand, he slowly poured and stirred.

Then take the water starch and pour it into the pot slowly in several times.

The soup gradually becomes thicker, more mellow and silky, tightly wrapping every piece of tofu, every bit of crab meat and every side dish in the pot.

……

(End of this chapter)