Paternity

Chapter 51

Su Aobai occasionally took some close up photos, but did not interrupt.

Master Su did have real skills, and the techniques he taught his son were all correct.

Su Quangen began to prepare the ingredients.

Soaked shiitake mushrooms and diced dried shrimp, pre-diced chicken seasoned with salted soy sauce, sand sugar and a bit of ground pepper, there is also diced radish, corn kernels, and, chickpeas and other accessories.

There are many ways to make sticky rice and chicken fillings that can be tailored to each taste.

Su Quangen held the rough Chinese kitchen knife in his hand, pressed the carrot stick with one hand, raised the knife and dropped it, almost only a shadow was left on the camera, and soon, it was, the carrot sticks turned into grated radishes, and the grated radishes turned into diced radishes, all intact, neat and of almost equal size.

Such exercises made the knife skill perfect in the hands of most spectators, who could only shout 666

Su Aobai noticed that the number of spectators in the live broadcast room had increased to over 800 people, and these people basically stayed in the live broadcast room For the new host who had just started the live broadcast for a short time, it was already a good start.

Su Quangen was probably a little excited, and while cutting vegetables, he also had an idea to show off.

"This lotus leaf rice has a long history. Qu Dajun said in "Guangdong Xinyu. Volumes 14. Food Language. Zhufan". The Changle people steamed it with fragrant cinnamon leaves. It smells good outside and inside. Coconut flour nan is rice, called nasi uduk can be seen how to cook rice uduk is varied, but this nasi uduk is a little different from the glutinous rice we make today, the rice is steamed first so that it tastes fresher and softer, and not sticky like a rice cake made from regular glutinous rice."

He also showed off his cultural background, but in fact, he only learned these things after listening to the parents at home.

But the audience had no idea, after listening to the old man pull out a historical quote, he suddenly felt that the old man before him was actually hiding something.

"Prepare the ingredients first, and when glutinous rice is ready to be steamed in the pot, let's fry the meat stuffing."

Su Quangen looked at the time, almost half an hour and a half ten, and the glutinous rice needed to be soaked for another hour.

"It's guest, Dongpo mutton, fried chicken with dried beans, and green leafy vegetables."

The first customer for lunch today came a little early, and Su Quangen was also a little anxious, his glutinous rice could not yet be made, so the guests in the live broadcast room could not continue waiting.

He just pretended that his son who held the cloud platform did not exist, and he was busy as usual, and as he remembered it occasionally, he explained a few words about his approach.

"Dad, add the star fennel."

"Dad, isn't the broth of boiled goat meat too little? Add a little more."

"Daddy, is fried chicken with dried beans too hot? The chicken skin is burnt."

When he did not speak, Su Aobai began to interrupt, and he not only grew a mouth, but he also grew a hand. Sometimes Su Quan did not listen to him at all, so he picked up the herbs and sprinkled them into his own pot.

[2333]: Hahaha, anchor, don't bother your father, and you don't know how to cook, what if you make customers think too many dishes to eat?

[Little Rabbit]: I seem to know the reason why grandfather is a famous chef, but now there is only such a big little restaurant in the family, because he gave birth to a son who can't cook, I like pointing fingers.

This barrage flew up, then filled the hahahaha screen.

In that case, Su Aobai only retained a sense of the mystery of a master. After all, he wasn't on the scene right now. The people watching the live broadcast could only see his hand ready to move at any moment, and the old man wanted it to blow him up, but there was nothing he could do about it.

The father and son had a sense of humor that no one else had, watching the old man cook repeatedly and grappling with the hands that had to go to the pot to refill the seasoning from time to time, they did not get bored.

After the first pot of Dongpo goat meat boiled, Su Quangen took out a small piece with clean chopsticks.

Earlier, my son added a lot of messy seasoning to it, and poured bone broth into it while he paid no attention. After cooking, but this time there was no pasta. A bit dry, so he took a piece and tasted it.If the taste of the dish did not fit, he could not serve it to the guests.

In the live broadcast room, Su Aobai had already aimed the camera at Dongpo's mutton pot.

The meat is still steaming hot. Potatoes, carrots and mutton were all cut into large pieces. After the sauce is boiled dry, it becomes a rather thick brown sauce that is wrapped around the material. Suquangen sprinkled with a handful of chopped leeks at the end, giving it a green color, surprising people's senses, and the rising heat seemed to have the scent of chives.

The goat meat was fried first, and even the subsequent boiling did not spoil its crisp, fragrant, and tender taste.Su Quangen swallowed the mutton in his mouth, then looked at his son deeply.

It tasted better than anything he ever made!

The smell of goat meat is almost gone, and the heat is well controlled.The goat skin is slightly crispy, hard but not rotten.

[Food Observer]: It looks good.

【2333】: woo woo woo, hungry

Su Quangen called his wife and took out the cooked dishes.

[Longhu Department Store]: What happened, the host who claimed to know how to cook has added so much messy seasoning to it, can this dish still taste good, can it, and serve this kind of dish to guests?

[Chicken Patuk Rice]: Actually if you take good care, the ones added by the anchor are just some basic herbs, which do not greatly affect the taste.The appearance of this dish is quite good, and the old man tasted it. This was not tasty, how could he lift it up and destroy his own signboard.

[2333]: I also think that taste shouldn't have much of an influence, but if no host is making trouble, the parent's expertise will surely maximize the value of these ingredients, that may be a dish that was originally worth seven or eight points, due to the addition of vegetable chicken, a reduction of one or two points.

It's all basic ingredients. In fact, most of the time I cook at home, I put spices based on experience, because the amount of cooking will change at any time, it is difficult to achieve proper control, as long as it is not too much, as long as it is not too much, with the addition of certain spices, the stir-fry taste does not change much, is slightly salty and lighter, and the tongue may not be very able to feel it.

They felt that the host's behavior was likely to broadcast effects, and the little things he added would not affect the final flavor of the dish at all.

As a result, the next barrage began to go wrong.Unless some accused them of being irresponsible to customers, most of them left a stop-message.

After which, more and more customers came to the restaurant to order food, and Su Quangen could only suppress his doubts all the way to the bottom of his heart.

One time maybe a coincidence, two or three times?

Does your son really know how to cook?