The genius villain's mother is going crazy in the kid's variety show by relying on food

Chapter 141: Finding Faults?

Although Zhu Jin had only been here once, he had quickly gained experience by chatting with other diners.

He was not surprised to see Nan Yi ordering. He took the menu with ease and asked while flipping through it:
"Xiao Nan, are there any new dishes today?"

Nan Yi answered skillfully while holding the notebook:

"I just served the Four Joy Meatballs, do you want it?"

"I want it!"

Zhu Jin responded hurriedly and swallowed his saliva.

Nan Yi was used to it, so he took a pen and wrote down numbers in the small notebook.

When he raised his eyes again, he found someone looking at him.

He was the person who was traveling with Zhu Jin.

Nan Yi explained expressionlessly:

“No wages, just helping out, not child labor.”

The tone of voice is so flat and straightforward that it almost becomes a straight line.

This shows how many times he has repeated similar answers.

Fu Chao who happened to pass by: …

Oh my Yi Yi! You can't talk to Director Zhong like that!

Fu Chao hesitated whether to send Nan Yi away and take up the battle himself.

But he was afraid that his actions would be too obvious and would arouse Director Zhong's disgust and the audience's curiosity.

He hesitated for a moment and could only pretend nothing happened and walked away.

I just didn’t dare go too far.

Then, I heard Zhong Yu say:
"Sorry, I'm just curious."

Fu Chao tilted his head curiously.

He had heard some rumors about Zhong Yu, saying that she had a bad temper and had once smashed a teacup on the head of the head of the headquarters.

Now it seems...the rumor is wrong!
Soon Zhu Jin and Zhong Yu took the order, and Nan Yi left with the menu.

Zhu Jin said to Zhong Yu:

"I ordered Yan Du Xian, Dezhou Braised Chicken, Sweet and Sour Spare Ribs, and Kung Pao Chicken. I had them all yesterday. The taste will definitely not disappoint you! Hmm, I just don't know how the Four Joy Meatballs taste today."

“Kung Pao Chicken?”

Zhong Yu keenly captured this word.

She thought of the surname "Nan" and some past events, and suddenly felt excited.

Zhu Jin misunderstood this change.

Zhu Jin waved his hand confidently:

"I told you, my tongue never makes mistakes!"

Zhong Yu glanced at him and didn't respond.

The food was served very quickly.

The two of them sat at a small table in the corner. The area was relatively cramped, and a few dishes filled the tabletop so much that Zhu Jin and Zhong Yu could only hold their bowls in their hands to eat.

The two of them have been going to various restaurants over the years and have become accustomed to the boss's special care. It was a bit novel to them suddenly experience this feeling.

Zhu Jin freed his hands with some difficulty and quickly scooped a bowl of pickled pork with preserved vegetables.

After one sip, the warmth goes straight to the heart.

"Hmm! That's the taste! Come and try it!"

Zhong Yu was slow to pick up his chopsticks.

She looked at the plate of Kung Pao Chicken, and a hint of disappointment flashed across her eyes.

“It’s Sichuan cuisine.”

Zhu Jin found it funny:

"What else? This is positioned as a small home-style restaurant. The Sichuan version of Kung Pao Chicken is the most popular, so it's not surprising that the boss would choose this method. What flavor do you want to eat? Shandong cuisine? This is not an orthodox Shandong cuisine restaurant!"

Kung Pao Chicken originated in Guizhou Province, originated in Shanxi Province, and became famous in Sichuan Province. It has some connection with Guizhou cuisine, Shandong cuisine, and Sichuan cuisine, and the cooking methods in different cuisines are also slightly different.

To gourmets like Zhu Jinzhongyu, there is a huge difference between the two methods of cooking Kung Pao Chicken.

No wonder Zhu Jin would make such a joke. Zhong Yu did not explain too much.

She followed Zhu Jin's instructions and scooped a small bowl of pickled pork with preserved vegetables.

The slightly hot soup tastes extremely delicious.

Even though Zhong Yu had eaten pickled pork with preserved vegetables countless times, he was still impressed by the taste of the bowl of pickled pork with preserved vegetables in front of him.

"I understand why you're so excited."

Zhong Yu felt deeply moved when he thought about the information he had learned about Nanzhi before coming here.

But she was not the type to be outspoken, so she kept it to herself and said nothing.

Just commented at the end:

“It’s a pity that the ingredients are a little lacking.”

Zhong Yu's comment, neither light nor heavy, happened to fall into the ears of the audience.

They were immediately unhappy.

As if his own child was bullied, he immediately refuted in the barrage:

[Who is this person? Is he finding fault with everything? ]

However, Zhong Yu was completely unaware of this.

Or, even if I knew, I wouldn't care.

At this moment, her attention has been drawn to the new dish——

"These four-joy meatballs look very authentic. Did the chef learn Shandong cuisine?"

Zhu Jin shook his head, indicating that he didn't know.

He is just a pure foodie, and the enjoyment of his taste buds is his primary consideration.

So he happily picked up his chopsticks and inserted them into the meatballs the size of a baby's fist, then scooped them into the bowl.

After taking a big bite, Zhu Jin exclaimed:

"It really didn't disappoint me!"

When Zhong Yu saw this, he also picked up a meatball.

The method of making Four Joy Meatballs in Shandong cuisine is similar to that of Lion’s Head Meatballs, but there are some subtle differences:

Choose pork belly, chop it into small pieces, then add eggs, minced ginger, soy sauce, salt and dry starch to season.

After mixing well, shape into four meatballs of equal size and fry in a pan until golden brown.

Then season with broth, add fried meatballs, and simmer until well-seasoned.

Finally, thicken the soup and pour it on the surface of the meatballs, making sure the batter is evenly coated in a bright red color.

The method is not particularly difficult, the difficulty lies in the details.

Zhong Yu took a bite and commented immediately:

“This is fried very delicately.”

The audience, who were listening attentively to this picky eater, were a little confused.

How to fry food?

Zhu Jin quickly understood:
"Right! I was saying that although Mr. Nan's technique is ancient, he has a lot of innovation in the details. He is not the kind of rigid brain that just follows a script!"

"Well, the four-happiness meatballs she made have a crispy but not greasy crust, and are covered with tiny holes, which are traces left by the fat of the pork melting when exposed to high temperatures. This method is a bit like the dry-fried meatballs in the imperial court. But the key is that she can ensure that the outer shell is crispy and fragrant while the pork inside is still tender. This must be done over high heat to keep the balance between crispness and tenderness at high temperatures. The difficulty is undoubtedly like a master walking a tightrope. If you are not careful, you will lose everything. It seems that this boss Nan is not only skilled, but also very confident!"

Zhong Yu's tone was full of appreciation.

The audience, who were all ready to fight back, were stunned instead.

Ok?
No criticism?

Zhu Jin nodded in agreement:

"Well, Boss Nan's cooking always makes me feel that she is proficient in more than one type of cuisine, but she only cooks home-cooked dishes, so it's not very clear. I really want to try a dish that can show her skills to the extreme."

The dishes that Nanzhi makes these days are all popular dishes that are well-known and often appear on the tables of ordinary people.

Everyone felt it was familiar and didn't feel any difficulty from it.

Only gourmets like Zhu Jin and Zhong Yu, who have tasted the cooking of top chefs, can notice a slight difference.

As for what is the dish that can bring out the best of cooking skills...

For example, a top-notch clear soup dish like chicken tofu pudding.