Food Intelligence King

Chapter 35 The Imminent Arrival of a Large Number of Diners

When I got home, my wife had already steamed today's seafood.

Fresh ingredients and no complicated cooking methods are needed. Ms. Lin's culinary skills are more than enough to handle it.

Chen Zhou noticed that she had also picked a small bowl of oysters and placed it next to the rice cooker.

Looks like I'll have to cook a pot of seafood porridge too.

Chen Zhou picked through the pile of crabs and said to his wife, "There are a few shrimp left in the cage. Let's fry the shrimp heads and use the shrimp oil to cook porridge."

Ms. Lin blinked after hearing this.

"Shrimp oil?"

Chen Zhou laughed and said, "Let me do it. This is a bit beyond your capabilities."

Seafood porridge is all about the freshness and flavor.

The shrimp were caught less than two hours ago. Rinse them and cut off their legs.

Peel and devein the shrimp, then make two cuts on the shrimp body and set aside.

Heat oil in a wok, sauté the shrimp heads along with ginger slices until fragrant, then gently press them with a spatula to squeeze out the shrimp roe.

Continue cooking until the oil at the bottom of the pan turns slightly reddish.

At this moment, Chen Zhou turned off the range hood, turned it to the lowest setting, and then called his wife over, saying, "Hey, smell this."

Ms. Lin leaned over, sniffed carefully, and the aroma from the pot was indeed incredibly delicious.

"You really didn't lie to me before?"

Chen Zhou scoffed, "That's just talent (points)."

Ms. Lin shook her head and walked away.

After his wife smelled the aroma, Chen Zhou turned on the range hood again, added water to the pot, and brought it to a boil over high heat.

After removing the residue, pour the water into the rice cooker.

Use this soup to cook porridge.

After the rice cooker switched off, Chen Zhou took out the salted duck eggs from the refrigerator.

Salted duck eggs can add a touch of saltiness, and when mashed into the porridge, they can also add a thicker texture.

Prawns take longer to cook than oysters, so cook the prawns first until they change color, then add the oysters.

Once the oysters are cooked through, add a handful of lettuce.

Add a touch of salt and sugar, and simply adjust the flavor.

Even the freshest seafood will have a slight fishy smell, so in addition to shredded ginger, pepper is also essential.

Unplug the rice cooker and let it simmer for a while longer using the residual heat.

In the living room, Ms. Lin peeled two crabs and fed them to her daughter while waiting for Chen Zhou to eat together.

Chen Taotao had eaten quite a few snacks at noon, so she wasn't very hungry now.

After tasting a couple of bites of crab, I used a small spoon to crack open the crab legs and tossed them to the naughty cat.

Making money is like celebrating the New Year.

It meowed and turned its head towards Chen Taotao after finishing its meal.

Chen Zhou served the seafood porridge to the table and said to Ms. Lin with satisfaction, "Look, at an age where you can barely take care of yourself, you can still take care of the cat."

Having a pet can cultivate a child's sense of responsibility.

Lin Yifan had read something like that in a parenting book.

But Chen Taotao seemed to think that using a spoon was a bit inefficient.

He threw the crab legs on the ground and was about to kick them.

Ms. Lin quickly stopped them:
"Tao Tao, don't step on her!"

"Good~"

Chen Zhou took the porridge his wife had ladled out and thought to himself: My daughter is so obedient.

The seafood congee must taste pretty good.

Chen Taotao blew on the air as she ate, completely ignoring Chen Facai.

Chen Zhou tried it himself. The rice was cooked until it bloomed in the pot, turning a light brown color thanks to the shrimp oil and egg yolk. The milky white oysters and green lettuce garnished the dish, making it look very appetizing.

Take a sniff; the fragrance seems to have seeped into every crevice.

Blow gently twice, take a bite, the rice grains are soft and tender, and the tiny particles of duck egg yolk glide through your mouth, providing an immersive tactile experience.

The flavor is savory and delicious, with the aroma of duck egg yolk intertwined with the freshness of seafood, leaving a lingering aftertaste.

Then we'll try the seafood separately.

The oysters were cooked to perfection, smooth and tender, and when you bite into them, they release a slightly sweet juice.
The oysters were cooked to perfection, smooth and tender.
There were no shrimp in Chen Zhou's bowl, so he could only ask his wife, who was sitting opposite him, "How's the shrimp cooking?"

"It's delicious."

Business continued the next day, but the expected customer flow had not yet arrived. Chen Zhou simply bought another steamer in advance and upgraded the heating equipment in his car.

In the evening, Chef Li updated his account with a video.

[Old Li's Food Review (Starting Over) | Haibin City: A little-known steamed bun stall that only opens at night, highly recommended.]

Chen Zhou didn't watch this video carefully.

After all, he had seen the uncut version of the two men up close.

But when Chen Zhou opened the comments section, he knew his business was about to begin.

"Finally, something I can afford to eat, but is it really okay to give out such delicious steamed buns so late at night?"
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"Hehe, it's summer vacation now, I really want to try it. Anyone want to go with me on xx?"
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"500 yuan can buy 200 steamed buns, which is really not expensive."

Some people inquired about the specifics, indicating that they really wanted to come.

"Looking for a local, has anyone eaten here?"
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[Screenshot] "The location should be here. It's definitely a newly set up steamed bun stall. I'm a local and I've never heard of it before. [Facepalm]"
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A woman as serene as a chrysanthemum: "Their steamed buns are absolutely amazing!!!"

Lin Yifan is as serene and unassuming as a chrysanthemum.

With more people watching the video, debates are inevitable.
"Who puts chili oil in their steamed buns?!"
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"How do you eat it without chili oil? With cream?"
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"The IP address upstairs is correct."

How about a battle of the century? Let's draw our swords.

Chen Zhou glanced at the comments section and sent the order information to Lao Zhang.

"Tomorrow, 20 jin of meat."

"OK"

The video, released late at night, generated considerable buzz.

Even Comrade Wang Meng managed to steal a moment from his busy schedule on Monday to send a congratulatory telegram to Chen Zhou:
【screenshot】

"Master Chen, is this you?"

Chen Zhou: "That really is me."

"Why haven't I seen you come to buy steamed buns these past few days?"

Wang Meng: "Then, Master Chen, could you teach me how to write it?"

"How can urban management departments support roadside vendors?" and "Experience sharing on creating a favorable business environment in Guangming District?"

"I really don't know," Chen Zhou joked.
"Captain Wang, why don't you think about your past blind dates?"

Wang Meng: "You know what, there really was a master at writing documents for 10 years! But she's on maternity leave this year, so I was too embarrassed to bother her."

He really does have it!

A while later, when Chen Zhou had already prepared the filling for the buns, Wang Meng sent another message.

They said we could come over for steamed buns today.

Chen Zhou couldn't help but become curious:

"You wrote it using AI, and it was so fast?"

Team Leader Wang sent an angry emoji, "Then I must be crazy."

It turns out that after Teacher Li posted the video of her visit to the shop, netizens discovered the same steamed bun stall on the account of the Guangming District Urban Management Bureau.

Previously lukewarm videos suddenly became the most liked and viewed videos.

The leader, who originally only saw this as a political achievement, decided to personally bring Wang Meng over for a "field investigation".

"What's there to investigate? He just wants to eat."

Comrade Wang Meng left a comment, venting his dissatisfaction with working overtime for several days.

(End of this chapter)