Call Me Daddy

"Is it only possible to order from these dishes?"

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

"This store 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 less."

The first wave of customers poured into the snack shop, and the restaurant became noisy in an instant, with chattering and chattering voices.

Because there were a lot of customers ordering at the beginning, Su Tianyuan temporarily went to the front to help place the order with the waiter. As for the kitchen, a lot of chopped ingredients had been prepared in advance.

"Hey, that's not right, why is there a limited soup, and the price is so much more expensive than usual?"

One regular customer spotted a special note on the blackboard of the menu.

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

Forget about the limited quantity, what's the matter with this price, it is obviously far beyond the previous price of this store. The quantity of soup sold in the store today, another tea tree mushroom old duck soup is only 15/serving.

Regular customers know that the portion of the soup is not large, just an ordinary soup pot for a single person. Generally, if it is broth, there will be two to three pieces of meat and ingredients in it. Vegetables, it must be enough for one person, so The price is very cost-effective at around ten yuan.

If it is ordinary tomato and egg soup, seaweed and shrimp skin soup, the price will be cheaper, usually around four to six yuan.

But the current limited edition but fish and shrimp **** and chicken bone soup is obviously a bit expensive.

Is this going to take them as a prey?

"These fish and shrimp **** are made by hand from fresh fish and shrimp meat, not the kind of machine-stirred fish and shrimp **** sold outside. Because of the laborious hand-making, the portion is not much, only 50 servings. As for the soup base? , is a fresh chicken soup made from a whole chicken, and the cost is also high, the cost of ingredients and labor costs are not low, so this price is set.”

Su Tianyuan explained loudly that their family did not run a black shop.

In fact, Su Tianyuan also had some opinions on the pricing, because the price of this dish is obviously a bit high in their store, but after thinking about it, the same hand-made fish and shrimp **** are placed in those luxuriously decorated stores. I'm afraid it's more than 48 yuan per person.

Besides, his grandfather's craftsmanship is no worse than those of chefs in big restaurants. In fact, the prices of their meals should have been mentioned a long time ago.

It's just that his father is the one who cooks 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 scared away by the price of this dish.

In fact, it shouldn't be unpalatable, right?

Su Tianyuan thought of the pot of chicken soup in the kitchen that had been simmering since six o'clock this morning. Now the kitchen is filled with a strong smell of chicken soup. With such a soup as the base, how can this dish be unpalatable? where to go?

Now Su Tianyuan has doubts about his father's cooking ability, but he has great trust in his seasoning ability. Stewing soup does not require too much control over the heat. Instead, it tests the seasoning and the ratio of ingredients. This point In fact, his father's golden tongue is very advantageous.

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

The customer who just asked the question nodded. Now everything is artificially expensive. If it is freshly hand-made fish **** and shrimp balls, and the whole chicken is used to make the soup base, then the price is really not outrageous.

It's just that the chef in the store has changed now. It's so hype, who knows what it will taste like?

"One serving of chicken bone soup with fish and shrimp balls, one serving of soybean sprouts with pickled peppers, one serving of fresh squid with double peppers, and another serving of rice."

The visitor thought so, but when ordering, he ordered the most expensive chicken bone soup with fish and shrimp **** honestly. He didn't know if it was good or not, but he was particularly interested in the limited items.

Just now, Su Tianyuan’s explanation was heard by all the customers in the restaurant. Most of the people who came 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 most frequently ordered.

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

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

Su Aobai only glanced at it, and he knew what he knew.

【2333】: Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh.

Su Tianyuan practiced the basic cooking skills in the live broadcast. 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 simply surpassed the vegetable chicken anchor in their hearts and affectionately called him "Young Boss" .

The appearance of Su Aobai in this life is indeed somewhat similar to that of Su Tianyuan, except that he didn't like to exercise, he ate and slept every day, and he liked junk food very much, so he disappeared on the road to gain weight forever up.

But Su's family members are not easy to gain weight, so Su Aobai's current fat is only a little fatter than his son Su Tianyuan's. The round cheeks lack the smooth and clear outline of young people, but they are also a bit more affinity.

Especially since he didn't go out all year round, his complexion was even fairer than most of the little girls who carefully whitened him. He looked white and fat, not to mention how amiable he was.

[Food Review]: Is the anchor really the father of Shaodong’s family? I can’t tell. Did the anchor secretly turn on the filter to look good on camera?

[A bar on the construction site]: I suddenly found that the anchor's skin is fine, how do you usually take care of it.

The topic was a bit crooked, Su Aobai glanced at it, and began to prepare today's meal.

There are a lot of pickled pepper and soybean sprouts in the vegetables. Strictly speaking, this is an appetizing cold dish, and it is relatively simple to prepare. Su Aobai decided to process a few pickled pepper and soybean sprouts first.

The method of this dish is very simple. Wash the soybean sprouts that have been removed in advance and put them in boiling water to blanch. This depends on the experience of the chef, because different weights and sizes of soybean sprouts take different blanching times. , The blanching time is not enough, the taste is too jerky, the blanching time is too long, the soybean sprouts become soft, and the refreshing, crisp and sweet taste is lost.

Su Aobai calculated the time, drained the blanched soybean sprouts, and put them in the ice cubes prepared in advance, not only to cool down the soybean sprouts, but also to make them more crispy.

After finishing this, he cut the washed shallots into long sections, took them out from the pickled red peppers he had marinated several days in advance, and cut them into thin strips.

"See clearly, cut it like this later."

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

Su Tianyuan was still drooling. He had seen his father cooking several jars of kimchi in the kitchen, which contained all kinds of vegetables, but the whole family had never tasted it, so they didn't know what it tasted like.

Just now, when his father opened one of the pots of green and red pickled peppers, a sour smell instantly permeated Su Tianyuan's nostrils, and his saliva began to secrete uncontrollably.

Although he hasn't tasted it yet, Su Tianyuan intuitively thinks that this jar of kimchi must be delicious.

He took the kitchen knife his father handed him, and then picked up a whole red pepper and cut it. The red pepper was very crisp, not only the crisp sound when cutting it, but also the sharpness of the blade and red when he held the handle. The tactile sensation of pepper contact feedback.

Su Tianyuan's saliva became more cheerful, he still couldn't hold back, picked up a piece of leftover material and threw it into his mouth.

【2333】: Longevity, the young boss is so hungry that he steals leftovers

[Where there is food, there is me]: My family is from Sichuan Province, and I suddenly thought of all kinds of pickles that my grandma made for my family every year, pickled ginger, pickled green and red peppers, pickled radish, pickled cabbage... all delicious , crunchy, hot and sour, ah ah ah, drooling.

[MSG becomes essence]: This must be made by the grandfather, the taste is definitely not bad.

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

No one accused Su Tianyuan of doing something wrong. After all, what he ate was only a little leftovers, and he didn't shred the leftover red peppers for the guests. Besides, the taste of the food was normal for the chef.

Now everyone wants to know whether this pickled red pepper is good or not.

When the small pickled red pepper entered his mouth, Su Tianyuan's first reaction was that it was very crispy, and then it was the strong sourness and slightly spicy taste released when chewing.

This kind of colored pepper itself is not particularly spicy. When brewing, the spiciness is diluted again. Now the slightly spicy taste in the mouth is more like a stimulus, which makes the sourness and the sweetness of the pepper itself more prominent.

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

He couldn't hold back any of them, and every time he cut a red pickled pepper, he ate the leftovers, and the more he ate, the hungrier he became.

[Food Review]: Is it delicious, is it delicious, Young Master, you are talking.

[2333]: It must be delicious. Didn’t you find that the leftovers left over from Shaodong’s cutting are getting older and bigger? According to his current knife skills, it’s really not that good.

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

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

The audience in the back brushed the barrage in unison.

Su Tianyuan didn't expect that his little thoughts would have been seen through by witty netizens.

Sun Ya, that is, Duckling Kuaipao who often appeared in the previous live broadcast and actively left comments, she was sitting in the shop waiting for the food she ordered to be delivered, while watching the live broadcast of the back kitchen.

Because the holidays were difficult to adjust, and she had already booked her air ticket, she finally came to Xijiang, because apart from the purpose of tasting Grandpa Su's craftsmanship, Xijiang itself is also a bustling metropolis, suitable for shopping and playing.

Now that she has come here, it would be unreasonable not to try the skill of Jincaiji. When she came, she was already prepared for the taste of the food, but when she saw Su Tianyuan's act of stealing red pickled peppers, She suddenly had some confidence again.

She thought that the pickled peppers might have been left behind by the grandfather, so the taste shouldn't be unpalatable.

Coincidentally, one of the few dishes she ordered just now was pickled pepper and soybean sprouts. At this moment, she was looking forward to the taste of this dish.

Su Aobai put his son's cut red pepper shreds, soybean sprouts and scallions into a large clean basin, added salt, monosodium glutamate, vinegar and other simple seasonings, and then put the seasoned and stirred pickled pepper soybean sprouts into a separate bowl in a small dish.

"Let's serve these two dishes first."

It turned out that when Su Tianyuan was chopping red pickled peppers, Su Aobai had already prepared a dozen servings of chicken bone soup with fish and shrimp **** ordered by the customer.

The simple and elegant white porcelain soup cup is covered with a lid, making it hard to see what is in the soup, but it’s okay, some food anchors have come to the store early today, and most of them have ordered this limited-edition delicacy. You can see clearly in a live broadcast room.

According to the seats on the list, Su Tianyuan called the waiter and delivered the completed dishes along with the rice they ordered.

At this time, Su Aobai has already started to make the stir-fried squid with double peppers and soy sauce.

People who have never tasted Su Aobai's cooking skills don't know, but everyone will see, from the beginning to the end, Su Aobai's performance is very good.

The side dish of fresh squid with double pepper is prepared early in the morning.

The squid that has been cut with a flower knife is blanched and rolled into beautiful patterns. It is white and tender, and looks crisp and springy.

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

He didn't seem to be afraid of splashing oil at all. Holding a shovel in one hand, he easily sprinkled in various seasonings with the other. Then he picked up the ear handle of the iron pan and shook it a few times. The ingredients in the pan flew into the air and turned over. body, and returned to the pot neatly, without any soup leaking out.

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

The unexplainable charm of the whole set of movements, from a layman's point of view, is much quicker than that of the old man.

Fresh squid with double peppers is also a quick stir-fried dish. When the ingredients have been prepared in advance, it takes less than two minutes at all. Su Aobai quickly puts the seven or eight fried squids into a clean dish plate, ask the waiter to bring it out quickly.

Taking time out, he also glanced at the barrage.

"It's indeed the first time to stir-fry, but I haven't done it yet, but my dad has 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."

"It's not difficult, it's not difficult, what's so difficult about cooking, I tried it, is it quite simple?"

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

However, he seemed to be very relaxed when cooking, but the fact that there was nothing wrong with the cooking process did not mean that the dishes he made were delicious. Many viewers ran to the other rooms where the hosts were eating and broadcasting, ready to listen to feedback.

*****

The diner who first questioned the price of fish and shrimp **** and chicken bone soup had already ordered several dishes.

The first thing to serve is pickled pepper soybean sprouts, fish and shrimp ball chicken bone soup, and a bowl of rice.

The appearance of pickled pepper and soybean sprouts is undoubtedly excellent. The bean sprouts have been removed from the head and tail. After blanching, they are slightly transparent, like a very high-quality light yellow jadeite. The slightly sour taste makes the mouth water.

If it's just the appearance, he can give this dish nine points, because the thickness of the pickled red peppers is not consistent enough, but this is already a nitpick.

He smelled the sour taste of the appetizer, and couldn't even wait to take a look at the fish and shrimp ball soup, so he put a chopstick of soybean sprouts into his mouth.

"Cha, cha, cha."

crisp!

So brittle!

He knows that the taste of soybean sprouts is relatively crisp, but the crisp taste of this soybean sprout can't help but convince him. Every bite, you can hear the crisp chewing sound, followed by a burst juice.

The refreshingness of soybean sprouts, the sourness of soaked red peppers, and the fragrance of green onions compose a wonderful movement in the mouth.

Such a cold appetizer costs only six yuan, but the taste is hundreds of times stronger than the soybean sprouts he ate in the Michelin-starred Chinese restaurant named Why Jinzhenyinsi.

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

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

"Cuckoo -"

Quite a few people who ordered the food but haven't served it all because of the aroma reminded them that they were hungry.

When he opened the lid and smelled the aroma, the diner was already refreshed, thinking that the taste of this dish must be good, and when he looked down at the soup in the soup pot, he was even more amazed by its appearance.

There are only two round **** in the plain white porcelain soup pot, one is fish **** and the other is shrimp balls. The color of shrimp **** is more pink than fish balls. In the cup, it looks cute and attractive.

In addition to these two fish and shrimp balls, there is also a green vegetable and a thin slice of ham floating in the soup pot. The color of the soup base is extremely clear, like a puddle of clear water. This is not food, it is clearly a artwork.

In fact, the main trouble in making this dish is the preparation. The first is to boil the chicken soup, and the second is to make fish and shrimp **** by hand.

Because the fish and shrimp **** are made by hand, it is definitely too late to make them on the spot, so Su Aobai prepared enough fish **** and shrimp **** early in the morning.

The fish **** are made of grass carp. Su Aobai peels and slices the fish meat before chopping the minced fish. He also removes the reddish part of the fish meat, leaving only the whitest part. Put the threaded shrimp meat into the water and soak for more than an hour.

The fish and shrimp **** served in many restaurants are mixed with a wall breaker, which saves time, but the best way is to chop the fish and shrimp **** into a puree with a knife, and then beat them in one direction with chopsticks until they are strong.

Finally, use wet hands to squeeze the minced fish and shrimp into a round shape and put it in the water. When the **** float up, take them out and set aside.

This kind of fish **** has the strongest taste, but the production process is really hard.

Su Aobai also added a little bit of fat to the minced fish and shrimp when chopping them up, so that the fish and shrimp **** added a bit more oily taste, and the fish and shrimp **** kept the taste strong and elastic At the same time, it will not be too much firewood.

The fish and shrimp **** and chicken soup are ready, and the subsequent method is simple. Take a clean soup pot, put the fish and shrimp **** and chicken soup into it, then boil it on high heat, add the ham slices, and put the vegetables before it comes out of the pot. The green vegetables will not be stewed for too long, the color will be dark, and the taste will be soft.

The diners picked up the fish ball first.

The entrance is crisp and springy, and the taste is strong. When chopping the minced fish, a little salt is added. It tastes moderately salty. It feels light and sweet.

He couldn't resist taking another spoonful of soup.

The soup is obviously made from a whole chicken, and the fresh fish and shrimp **** and ham are added to enhance the taste, but this soup does not taste heavy at all, but is very pure and fresh.

Even though they had already eaten so many mouthfuls of food, the diners felt their stomachs urging more intensely.

to eat! Still want to eat! I really want to eat! It feels like these are not enough to eat!

When the double-pepper soy squid came up, the man's appetite was stimulated even more strongly by the spicy taste. It wasn't until he added another bowl and a half of rice to eat all these dishes that he suddenly realized that he seemed to be I was full, which completely exceeded my previous appetite.

He can be regarded as an old diner of Sujia's small food shop, and he has also witnessed the growth of the strength of the head chef, old man Su, but even if the old man Su has improved his cooking skills, he will definitely not reach the level he is today.

The man stood up reluctantly. There were still many diners waiting in line outside. Now that they had finished eating, it was difficult to occupy a seat.

Before going out, he glanced at the newly posted notice in the store.

The original chef went on a trip and returned after 21 days.

He thought with a guilty conscience, how fun it is outside, and hoped that the old man would be seduced by the colorful world outside, retire early, and don't come back in the future.

While thinking about it, he couldn't help hiccupping.

He touched his protruding belly, and it was time to think about what to eat for dinner.

On the other side, several anchors who were broadcasting live had similar reactions to him.

Everyone didn't care about being reserved, and added orders crazily. Most of the people who can do food and broadcast have a relatively large appetite. At this moment, almost everyone has added rice seven or eight times.

When one of the anchors applied for an extra serving of fish, shrimp **** and chicken bone soup, he was told that all 50 copies had been sold out, and he whimpered.

But the rules are the rules, he can only pick up the soup cup, pour a little bit of soup into the bowl, mix it with the remaining rice very carefully, then scoop it into the spoon, stuff it full, close his eyes, Show a pious and happy expression.

"Whooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo Comparable, my friends, promise me that when I come to Xijiang, I must check in this store, look at the quality, and then look at the price, do you understand it for nothing, you can earn what you eat, really, there is absolutely no advertisement, every sentence above The words are absolutely, absolutely, from my true evaluation.”

It's not related to interests, these food broadcasters will not say some bad things out of nowhere to slander the strength of Sujia's snack shop, and today, the taste of this shop really convinced their appetites.

Hungry! hungry!

The audience behind the screen didn't want to say similar words anymore. Looking at the close-up footage of those dishes and the happy expressions of the anchors when they tasted them, their saliva was already dripping dry.

And the host may have come to perform because of the promotion fee, but what about those amateurs who accidentally got into the camera during the live broadcast?

The camera also captured some guests sitting next to the anchor or at the back table. Among them were some elderly people who also ate deliciously and sweetly.

After the whole live broadcast, apart from the anchor’s comments, the most common words I heard were “the waiter will give me another bowl of rice”, “the waiter, I want to add a few more dishes”, if it is not delicious, it can make people appetite so?

Some of the fans who came to watch in Su Aobai's live broadcast room were already stunned.

What about the vegetable chicken? This is clearly a divine chicken!

As for the running duck sitting in the restaurant, she didn't even bother to pay attention to the movement in the live broadcast room.

She has unilaterally decided to promote the Golden Rooster to the Golden God Rooster. During the seven days in Xijiang, she will not go to any restaurant, so she will check in here!

*****

In the back kitchen, Su Tianyuan was already numb to the ever-increasing number of Jia Shan.

The side dishes that had been cut before were far from enough. At this moment, he was just an emotional vegetable cutting machine. He always felt that the ingredients in the back kitchen might not last until the end of the lunch market.

From the frequency of adding orders, one should know how popular his father's fried dishes are, not to mention that he is not without a nose, and the smell that fills the kitchen is much more overbearing than his grandfather's cooking.

It was agreed to be trash together, but he accelerated halfway. It turned out that the clown was only himself.

While cutting vegetables, Su Tianyuan shed tears of sadness from the corner of his mouth.

The author has something to say:

Thanks to the little angels who voted for me or irrigated nutrient solution during 2021-06-08 03:37:42~2021-06-08 23:42:10~

Thanks to the little angel who cast the mine: be the best of yourself 3; Sang Yu. , Su Yu 1;

Thanks to the little angels of the irrigation nutrient solution: 19 bottles of Nizi; 10 bottles of Pine Cone, Lost De Poppy, and Unknown Future; 5 bottles of Frivolous Illusion, It’s Sugar; 3 bottles of Yue Ban Yan, Yun Su Meow; Xiao Mian 2 bottle; 1 bottle of ice leaf and lamb bleating;

Thank you very much for your support, I will continue to work hard!