Paternity

Chapter 65

"Is it only possible to order from this dish?"

"The choices are very few, there are only four meat dishes, five vegetarian dishes, and only two soups, but the price is still acceptable."

"This shop has been like this since last month. If you choose one meat, two vegetables, and one soup, or a fixed combination of two meats, two vegetables, and one soup, the total price will be a few dollars cheaper."

The first wave of customers flowed into the snack shop, and the restaurant became boisterous in an instant, with the sounds of babbling and chattering.

Since many customers were ordering in the beginning, Su Tianyuan temporarily went ahead to help order with the waiter, while for the kitchen, many chopped ingredients had been prepared in advance.

"Hey, that's not true, why is the soup limited, and it costs so much more than usual?"

A regular customer sees a special note on the menu whiteboard.

Chicken bone soup with fish and shrimp meatballs (limited to 50 servings)—48/serving

Forget the limited amount, what's with this price, clearly far exceed the price of this store before The amount of soup sold in the store today, the other tea tree mushroom old duck soup is only 15/portion.

Customers still know that the portion of the soto is not large, just a pot of regular soto for one person, generally if the sauce, there will be two to three pieces of meat and ingredients in it, vegetables must be enough. for one person, so the price is very cost-effective around ten yuan.

If regular tomato and egg soup, seaweed soup and shrimp shell, the price will be cheaper, usually around four to six yuan.

But the editions are limited at the moment but fish and shrimp balls and chicken bone soup are obviously a bit expensive.

Will this make them victims?

“This fish and shrimp meatball is made by hand from fresh fish and shrimp meat instead of machine-stirred fish and shrimp meatballs sold outside. Because of its tiring manufacture, the portions are not much, only 50 servings. As for the basic ingredients of the soup? , is the fresh chicken soup made from whole chicken, and the cost is also high, the cost of materials and labor costs are not cheap, so this price is set.

Su Tianyuan explained out loud that their family did not run the dark shop.

In fact, Su Tianyuan also had some opinions about the price, as the price of this dish was clearly a bit high in their shop, but upon second thought, it was only a matter of fact, the same handmade balls of fish and shrimp were placed in those lavishly decorated shops. .I'm afraid it's over 48 yuan per person.

Moreover, his grandfather's skill was no worse than a chef in a large restaurant, even the price of their food should have been mentioned a long time ago.

It was just that his father was cooking right now, and Su Tianyuan felt a little guilty when he saw the price of this fish and shrimp ball chicken bone soup, he hoped that these people would be afraid of the price of this dish.

Actually, it shouldn't be delicious, right?

Su Tianyuan thought of a pot of chicken soup in the kitchen that had been boiling since six this morning. Now the kitchen is filled with a strong smell of chicken soup. With such soup as its base, how could this dish be made? not good where to go?

Now Su Tianyuan doubted his father's cooking ability, but he strongly believed in his spice ability. Boiling the soup does not require too much control over the heat. Instead, it tests the seasoning and ingredient ratio. This point In fact, his father's golden tongue was very profitable.

"If you say it, it's not expensive."

Customers who had just asked a question nodded, now everything is artificially expensive, if the fish meatballs and shrimp meatballs are freshly made by hand, and whole chicken is used to make the basic ingredients of the soup, then the price is really not outrageous.

It was just that the chef in the shop had now changed, so the hype, who knew the taste?

One serving of chicken bone soup with fish and shrimp meatballs, one serving of bean sprouts with pickled peppers, one serving of fresh squid with double peppers, and one serving of rice.”

The visitor thought so, but when ordering, he ordered the most expensive chicken bone soup with balls of fish and shrimp honestly, he did not know if it was delicious or not, he said, but he was very interested in limited items.

Just now, Su Tianyuan's explanation was heard by all the customers in the restaurant. Most of the people who come to the restaurant to eat today are young people who are more in pursuit of novelty. The slowest fish and shrimp ball chicken bone soup is actually the one that is ordered most often.

He returned to the kitchen with a stack of orders, and Su Aobai, who was fully dressed, took the order from him and turned on the live broadcast at the same time.

The first batch had a total order of 27. Because the choice of dishes is limited, most dishes ordered in the order overlap and can be made together.

Su Aobai only caught a glimpse of him, and he knew what he knew.

【2333】: Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh.

Su Tianyuan practiced basic cooking skills in live broadcasts. Many people thought that he would probably inherit the old man's cooking skills and become the successor of this snack shop in the future, so they went beyond the vegetable chicken anchor in their hearts and affectionately called it "Young Boss".

Su Aobai's appearance in this life was indeed somewhat similar to Su Tianyuan, it was just that he didn't like to exercise, he ate and slept every day, and he was very fond of junk food, he disappeared on the road to gain weight forever.

But members of the Su family do not easily gain weight, so the fatty Su Aobai was currently only slightly fatter than his son Su Tianyuan His round cheeks did not have the fine and clear lines of a youngster, but they were also a little closer.

Especially since she had not been out all year, her skin was even brighter than most little girls who bleached her carefully, she looked white and fat, not to mention how friendly she was.

[Food Review]: Is the host really the father of the Shaodong family? I don't know. Does the host secretly activate filters to look good on the camera?

[A bar at the construction site]: Suddenly I found that the anchor skin was fine, how do you usually take care of it.

The topic was a bit crooked, Su Aobai glanced at him, and started preparing food today.

There is a lot of pepper pickles and sprouts inside the vegetables. In fact, it is a cold dish that is appetizing, and relatively simple to prepare. Su Aobai decided to cultivate some pepper pickles and sprouts first.

How to cook it is very simple, first wash the sprouts that have been thrown away and put in boiling water for blanching, depending on the experience of the chef, because the weight and size of different sprouts require different blanching time anyway., Blansing time is less, the taste is too jerky, blanching too long, the sprouts become mushy, fresh taste, crispy, crispy, and sweetness is gone.

Su Aobai calculated the time, dried the boiled soy sprouts, and put them in the pre-prepared ice cubes, not only to cool the soy sprouts, but also to make them crispier.

After finishing this, he cut the washed onion into several long pieces, took it out of the red pickled peppers he had soaked a few days earlier, and cut it into thin pieces.

"Look clearly, cut it like this later."

Su Aobai only cut one piece, and let his son handle the rest.

Su Tianyuan was still drooling, he saw his father cooking a few jars of kimchi in the kitchen, which contained all kinds of vegetables, but the whole family had never tasted them, so they had no idea what it was like.

Just now, when his father opened one of the pots containing pickled green and red peppers, a sour smell instantly seeped into Su Tianyuan's nostrils, and his saliva started to spit out uncontrollably.

Although he had yet to taste it, Su Tianyuan intuitively thought that this kimchi jar must be delicious.

He took the kitchen knife his father gave him, then took the whole red chili and cut it.The red chili was very crisp, not only the crisp sound when cutting it, but also the sharpness of the blade and its red when held. handle Tactile sensation feedback contact pepper.

Su Tianyuan's saliva became even more cheerful, he still couldn't help himself, took out a piece of leftover material and threw it into his mouth.

【2333】: Long life, young boss is so hungry that he steals leftovers

[Where there is food, there is me]: My family is from Sichuan Province, and suddenly I think of all the kinds of pickles my grandmother makes for my family every year, she said, pickled ginger, pickled green and red peppers, pickled radish, pickled cabbage.everything is tasty, crunchy, hot and sour, ah ah ah, drooling.

[MSG so essences]: This has to be made by grandfather, it must be pretty decent.

Watching Su Tianyuan stuffed the pickled red peppers into his mouth, the bullet screen suddenly became extremely lively.

No one had accused Su Tianyuan of any wrongdoing. After all, what he ate was just a little leftover, and he did not tear apart the remaining red bell peppers for the guests. In addition, the taste of the food is normal for the chef.

Now everyone wants to know whether this red pickled peppers are tasty or not.

When the small pickled red chili entered his mouth, Su Tianyuan's first reaction was extremely crisp, and then a strong sour taste and slightly spicy flavor were released when chewed.

This colored pepper itself is not too spicy, when brewed the spiciness back diluted, now the taste is a little spicy in the mouth more like a stimulus, which makes the sour and sweet taste of the pepper itself more prominent.

As a cold appetizer, this red pepper pickle was undoubtedly a success, Su Tianyuan felt that he could drink two bowls of white porridge directly with this red pepper pickle.

He could not hold back any of them, and every time he cut the pickles of red peppers, he ate the rest of his food, and the more he ate, the hungrier he got.

[2333]: It must be delicious. Didn't you find that the leftover food scraps from Shaodong's cuts are getting older and bigger? According to his current knife skills, it was really not that good.

[Chicken Rice Pecking]: I didn't expect you to be such a young boss ...

【Xue'er】: I don't expect you to be such a young master ...

The audience in the back swept a barrage in unison.

Su Tianyuan had not expected that his little thoughts would be seen by such an intelligent netizen.

Sun Ya, Duckling Kuaipao, who had appeared on live broadcasts before and was active in commenting, was sitting in the store waiting for the food she ordered to be delivered, while watching a live broadcast from the back kitchen.

Because the holidays were difficult to arrange, and he had already booked a plane ticket, he ended up coming to Xijiang, because in addition to tasting the works of Grandpa Su, Xijiang itself was also a bustling metropolis, and it was a busy metropolis, suitable for shopping and playing.

Now that he had come here, it made no sense not to try Jincaiji's skill. When he came, he was already ready to taste his food, but when he saw Su Tianyuan's act of stealing red pickles of peppers, he suddenly had a little more confidence.

He thought that pickled peppers might have been abandoned by his grandfather, so it didn't taste good.

Incidentally one of the dishes he ordered earlier was pickled pepper and bean sprouts, at this time he was looking forward to the taste of this cuisine.

Su Aobai stuffed pieces of red chili peppers, soy sprouts, and her son's chives into a large, clean basin, adding salt, monosodium glutamate, vinegar, and other simple condiments, including, then put the soy sprouts that have been seasoned and stirred into a separate bowl in a small bowl.

"Let's serve these two dishes first."

It turned out that while Su Tianyuan was cutting red pickled peppers, Su Aobai had already prepared dozens of servings of chicken bone soup with fish meatballs and shrimp ordered by customers.

The simple and elegant white porcelain soup cup was covered with a lid, making it difficult to see what was inside the soup, but that was okay, some food carriers have come to the store earlier today, and most of them have ordered this limited edition.The delicacy you can see clearly in the live broadcast room.

According to the seat list, Su Tianyuan called the waiter and delivered the finished dishes along with the rice they ordered.

Currently, Su Aobai has started making squid stir-fry with double peppers and soy sauce.

People who had never tasted Su Aobai's cooking skills did not know, but everyone would see, from start to finish, Su Aobai's appearance was excellent.

Fresh squid side dishes with double pepper are prepared early in the morning.

Squid that have been cut with a flower knife are boiled and rolled into a beautiful pattern, white and soft, and look crisp and chewy.

Heat the oil in the pan, put the scallions and stir fry until fragrant, then put the squid, green and red peppers, stir quickly.

He did not seem to be afraid of sprinkling oil at all. Holding the shovel in one hand, he easily sprinkled various herbs with the other. Then he took the iron pot earpiece and shuffled it several times.The ingredients inside the pot flew into the air and flipped, and returned to the pot neatly, without any soup leaking.

How I say it, I don't know if it tastes good or not, but the cooking movement is smooth and smooth, as if what I'm holding in my hand isn't a heavy iron pot.

The inexplicable charm of the entire series of movements, from the point of view of a layman, was much faster than the old man.

Fresh squid with double peppers is also a quick fried dish. When the material is prepared in advance, it takes less than two minutes. Su Aobai quickly stuffed seven or eight fried calamari into a clean plate, asking the waiter to take it out quickly.

Taking a break, he also glanced at the barrage.

"It was the first time I had sauteed, but I haven't done it yet, but my dad's been cooking it for decades. What to put in and when to put it in, for me, I can remember more clearly than how much one plus one equals."

“Not hard, not hard, cook what is difficult, I have tried, simple right?”

Su Aobai's flirtatious explanation drove the audience crazy, and they really wanted to kill this arrogant man.

However, he looks very relaxed when cooking, but the fact that there is nothing wrong with the cooking process does not mean that the dishes he makes are delicious. Many spectators were running to another room where the host was eating and broadcasting, ready to listen to the feedback.

*****

The restaurant that first asked the price of fish and shrimp meatballs and chicken bone soup had ordered several menus.

The first dish served is pickled soy sprouts, fish meatballs and chicken bone soup shrimp, as well as a bowl of rice.

The appearance of pickled pepper and sprouts was undoubtedly outstanding, the bean sprouts had been removed from its head and tail, after boiling, the color was somewhat transparent, like a very high quality light yellow jade, which was very high, it tastes slightly acidic making saliva. .

If only the appearance, he can give a value of nine in this dish, because the thickness of the red pickled peppers is less consistent, but this is already a nitpick.

He smelled the sour taste of the appetizer, and could not even wait to see the fish and shrimp meatball soup, so he stuffed the bean sprout into his mouth.

"Cha, cha, cha."

crispy!

Very fragile!

He knew that the flavor of the sprouts was relatively crunchy, but the crisp taste of these sprouts could not help but convince him, every bite was heard crisp chewing sounds, followed by the broken juice.

The freshness of soy sprouts, the sour taste of soaked red chili peppers, and the aroma of chives make a beautiful movement in the mouth.

Such a cold appetizer costs only six yuan, but it tastes hundreds of times stronger than the soy sprouts he ate at a Michelin-starred Chinese restaurant called Why Jinzhenyinsi.

He ate a few more mouthfuls, and then he couldn't wait to lift the lid of the fish and shrimp ball chicken bone soup pot.

The steaming hot air flowed into the face, rose into the air, and then spread out in all directions.At this time, most of the people who ordered this cup of soup had already lifted the lid, and the, and the not-so-extensive restaurant was already filled with this delicious aroma.

"Cuckoo"

Quite a few people order food and have not served it all because the aroma reminds them that they are hungry.

When he opened the lid and smelled the smell, the restaurant was already fresh, thinking the taste of this dish must have been delicious, and when he saw the soup in the soup pot, he was more and more amazed by its appearance.

There were only two round balls in a plain white porcelain soup pot, one fish ball and another shrimp ball, the color of the shrimp ball was more pink than the fish ball, the, inside the cup looks cute and attractive.

In addition to the two balls of fish and shrimp, there are also green vegetables and thin slices of ham that float in the soup pot, the basic color of the soup is very clear, like a puddle of clear water, this is not food, it was clearly a work of art.

In fact, the main obstacle in making this cuisine is its preparation, the first is boiling chicken soto, and the second makes fish and shrimp meatballs by hand.

Since the fish and shrimp meatballs were made by hand, it was definitely too late to make them on the spot, so Su Aobai prepared enough fish and shrimp meatballs in the morning.

Fish meatballs are made from grass carp. Su Aobai peeled and sliced the fish meat before cutting the chopped fish. He also removed the reddish part of the fish meat, leaving only the white part. Soak the meat in water for more than an hour.

The fish and shrimp meatballs served in many restaurants are mixed with wall crushers, which saves time, but the best way is to cut the fish and shrimp meatballs into a puree with a knife, which is very convenient, then shuffle it in one direction with chopsticks until strong.

Lastly, use wet hands to squeeze the fish and shrimps chopped into a round shape and put in water.If it is already floating, lift and set aside.

This type of fish meatball has the strongest taste, but the manufacturing process is very difficult.

Su Aobai also adds a little fat to the minced fish and shrimp when chopping them, so fish and shrimp meatballs add a little greasy flavor, and fish and shrimp meatballs keep the flavor strong and elastic. , there will not be too much firewood.

Fish and shrimp meatballs and chicken soup are ready, and the next way is simple, Take a soto pot that is clean, put fish meatballs and chicken soto into it, then boil it with a large fire, and then boil it with a big fire, put in the ham slices, and put the vegetables before coming out of the pot The green vegetables will not be boiled for too long, the color will be dark, and the taste will be soft.

Visitors take fish balls first.

The entrance was crisp and chewy, and it felt strong. When cutting minced fish, add a little salt. It tastes a little salty. It feels light and sweet.