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

Chapter 477: You old man, have some shame!
Su Chen took the star anise out of the plastic bag, tapped them one by one with the back of a knife, and then removed the bitter grass fruit seeds from the grass fruit.

Mix different spices and dried lotus leaves in proportion and set aside.

Then cut the scallion into sections at a slant and the ginger into large slices. Stir-fry in the wok for dozens of seconds. When the scallion and ginger begin to smell fragrant, add the soy sauce into the pot and wait until the raw smell is gone. Finally, pour them all into the stew pot.

Braised pork is a braised dish, so it doesn’t need to be colored with sugar color, but can be colored with dark soy sauce.

But this time Su Chen chose to stir-fry sugar color.

There are usually two ways to stir-fry sugar color: stir-frying in water and stir-frying in oil. Stir-frying in water is slower, but the heat is easier to control, so it is the choice of most beginners.

The experienced Su Chen naturally chose to stir-fry in oil.

Very little oil is used to fry sugar color, just enough to slightly moisten the wok. Generally, the whole process is done on low heat.

First, it is not easy to over-fry, and second, the heat is easier to control, so the sugar melts more evenly. However, Su Chen is skilled and bold, so he directly stir-fries the sugar color over high heat.

With perfect control of the heat, the sugar is evenly heated by stirring with the hands.

When he was about to finish, he suddenly turned off the fire.

The residual heat of the iron pan caused the color of the sugar to continue to change, and 1.5 seconds after the fire was turned off, the syrup in the pot suddenly bubbled.

It's now!

The boiling water rushed into the pot with a "sizzle", and the color of the sugar instantly froze at a perfect amber red.

The reason for pouring boiling water is that if cold water is poured in, the sugar color will suddenly explode, and the splashing syrup may even scald the chef.

Pour out the fried sugar color and add it into the pot where the pork is stewed.

At this time, Su Chen did not add the meat. He cooked the spices first, and then added the meat after the water boiled, which would make the pork more flavorful.

After simmering over high heat for a few minutes, Su Chen turned down the heat, threw the meat into the pot, poured in cooking wine, and finally covered the pot.

In order to have the most perfect taste of the braised pork, it needs to be simmered slowly over low heat.

The moment Su Chen opened the lid just now, the rich smell of spices seemed to have grown legs and whooshed into the living room.

Dad Liu, who was sitting on the sofa with his legs crossed watching TV, suddenly had his nose twitch twice and his eyes widened like bells.

"Sniff sniff..."

"This... smells so good, doesn't it?"

Dad Liu jumped up from the sofa like a spring, with his neck stretched out.

Mother Liu was pretending to wipe the table at the kitchen door, but she was actually secretly observing Su Chen's every move.

As a result, when the fragrance wafted over, the rag in her hand fell to the ground with a "bang", her eyes stared straight at the direction of the pot, and her throat made a "gulp" sound as if she was swallowing saliva with an astonishingly loud sound.

"Old man!"

Mother Liu rushed over and grabbed Father Liu's sleeve, "Did you notice that this... this meat smells unnaturally good!"

From the moment the spices are cooked, the aroma of the aniseed in the pot begins to overpoweringly emanate.

Not to mention that there is meat stewing in the pot now. With the lid on, the aroma is trapped inside, making it even more tempting, as if it is deliberately whetting people's appetite.

Dad Liu was so greedy that he was unconscious. His nose followed the smell like a radar and his feet moved towards the kitchen unconsciously.

"I'll go and take a look... I'll just check the heat..."

Here, while the pork was stewing, Su Chen picked up the chicken greens next to it and started to prepare them.

Dad Liu rubbed his head next to the stew pot, looking around like a husky waiting to be fed.

Seeing that Su Chen didn't pay attention to him, he could only cough dryly.

"Young Master, is this meat... cooked?"

Su Chen:......

Without even looking up, he said, "It's only been simmering for five minutes."

"Ah, only five minutes?!" Why does it feel like every second feels like an age?
Dad Liu stared at the lid of the pot, wishing he could burn through it.

"Well." He rubbed his hands and showed a flattering smile, "How about I help you taste it first?"

As Father Liu spoke, he secretly reached for the chopsticks.

Before Su Chen could speak, Mother Liu rushed over and slapped Father Liu on the back.

"You old man, have some shame! We haven't even finished the work yet!"

However, the next second, the messenger of justice took advantage of Su Chen's turning around and lifted the lid of the pot with lightning speed, and quickly dipped the tip of his chopsticks in some soup.

"Hiss..."

Mother Liu gasped, her eyes lit up, and she grabbed Father Liu's arm.

"Old man! This sauce is amazing!" She was so excited that her voice changed. "Who told you to buy such a small amount of meat? Go buy another ten kilograms right now!"

Father Liu: ...

No, who just said he was shameless? This adds to the problem!
Su Chen was even more shocked!
"Auntie, please don't add more meat. It won't be cooked right by then."

He didn't dare to open the door. Once he did, he was afraid that the old couple would bring a pig to him to stew.

After saying that, Su Chen did not delay. He rinsed the kitchen knife, rolled up his sleeves, picked up the carp and started to process it.

He flipped his wrist and cut the fish with the kitchen knife a few times, and the fish scales fell like snowflakes.

Mother Liu stared at the muscular lines of Su Chen's arms revealed when he rolled up his sleeves, and suddenly felt her face a little hot.

The young man killed the fish as if he was in a martial arts movie. The kitchen knife flashed coldly in his hand, which scared her so much that she quickly handed him the apron.

"Well, little chef, just put on your apron and don't get your clothes dirty."

"Yes, yes, put it on quickly."

Liu Mengmeng squeezed in at some point, and seeing that Su Chen's hands were stained with fish scales, she was eager to help him personally.

That attentiveness made Liu's father's eyes twitch.

When your dad and I usually cook, I never see you two acting like this???
Isn't this guy just 30 years younger than me and a little more handsome? !

As for that? !

"Go wait in the living room!"

Father Liu grabbed the apron in one swift step. His movements were so agile that he didn't look like a middle-aged or elderly person at all. "The kitchen is too small. I can help the young chef!"

As he said this, he drove his wife and daughter out.

When Liu Mengmeng was pushed out of the kitchen, the disappointment on her face was so intense that it seemed like water could be squeezed out of her.

Alas, the opportunity to get close to my idol is gone!

I was also thinking about showing off to those young sisters in the fan club.

In the kitchen, Father Liu was tying an apron for Su Chen, his fingers awkwardly tying the knots.

Suddenly, an idea flashed in his mind. The loaches he caught in the small ditch behind the community last night, weren't they lying in the plastic bucket of the tricycle downstairs now?
There has always been a saying that "there are turtledoves in the sky and loaches on the ground."

You can't hunt turtledoves now, otherwise you'll end up in jail.

Loach is also a delicacy on the table.

Anyway, Dad Liu really likes to eat loaches, and he also likes to catch loaches himself.

In just two or three hours last night, I caught nearly two kilograms.

If the old woman were to cook those fat loaches, they would surely be stewed into a paste.
Why not just change the dish before the three-fresh soup starts to be prepared and let this young chef show off his skills!
……

(End of this chapter)