Everyone In The Universe Is My Food Fan

Chapter 156

“Next is the stir-frying of the sour soup. If fans who don’t like sour taste may feel slightly uncomfortable, you can temporarily turn off the olfactory sensor and turn it back on during the tasting session.”

“Let’s heat the oil in the wok.”

The yellow oil rolled around in the pan, and under the light, the iron pan suddenly became shiny. When the oil is hot, chopped scallions, ginger, garlic, and small red peppers are added.

The initial taste of the pickled sour cabbage fish wasn’t sour. The chili pepper, when heated at a high temperature, produced a spicy taste. The barrage on the screen showed coughing sounds, obviously, someone got too close and got choked.

As the fragrance fully emerged, the previously cut fish heads, tails, and trimmings were added and continue to be stir-fried.

Soon, the black fish skin will show a slight brownish color, emitting a faint fish fragrance before adding cooking wine and simmering for a while.

[It doesn’t seem sour, and there’s no strange taste.]

“Ah, it will be soon.”

After covering the pot, Jiang Qiuqiu took out a transparent jar.

Then, she opened the lid.

The pickled sour cabbage was very flavorful. The lid, which hadn’t been opened for a long time, suddenly opened, and the air in the jar instantly overflowed, emitting a… indescribable aroma throughout the live stream room.

It made people unable to help but feel a bit sour in the nose for a moment, and then showed strange expressions.

Jiang Qiuqiu scooped out many sour cabbage roots from the jar and cut them into small pieces with a large kitchen knife. At this moment, she didn’t stick to uniformity. Occasionally cutting them into smaller pieces might allow the juice and fragrance to penetrate deeper.

After cutting the sour cabbage, she took out another small jar and chopped half a bowl of pickled peppers.

This flavor was really too strong. Some “fresh and clean” fans in the live stream room couldn’t bear this taste and tearfully turned off their olfactory sensors.

The water in the pot was simmering slightly, and the fish meat had turned slightly white. Sour cabbage and pickled peppers were added, and Jiang Qiuqiu began to stir-fry continuously.

The high temperature caused the gas to dissipate rapidly, causing the water to evaporate and release a stronger aroma.

The sourness, which people had only seen in “fragmented records,” appeared in reality like this.

The large pot emitted a sizzling sound. Some people who didn’t quite like this taste decided to turn off their sensors, while others felt that today’s live stream wasn’t suitable for them and quietly exited the room.

The online viewership dropped a bit in reality.

However, Jiang Qiuqiu didn’t mind. People came and went, and everyone had different tastes. It was normal not to like this kind of flavor.

She decided to make this dish entirely because—

She was craving it.

The sourness rushed into her nose, and she lightly took a breath, unable to help the saliva from flowing in her throat.

This was the legendary appetizing dish from the past.

“After the sourness is fully released, we’ll pour all the ingredients into the large bucket, and then turn up the heat.”

The blazing flames licked the metal bucket, and the temperature rose from the bottom to the top. The soup in the bucket slowly began to bubble, with fish and sour cabbage churning in the boiling water. The broth gradually changed from transparent to a slightly rich yellow color.

This was the famous golden broth in sour cabbage fish.

After the broth was ready, Jiang Qiuqiu skillfully scooped out all the ingredients and put them into a large bowl for later use.

“In fact, today’s dish is very simple. Simple methods often retain the original flavor of the food, combined with the flavors brought by other ingredients—”

“Let’s pour in the fish slices.”

The 5-millimeter fish slices entered the boiling golden soup and almost instantly turned white.

Jiang Qiuqiu dipped the stirring rod into it, causing ripples in the water. The fish slices heated evenly, unfolding from their stretched butterfly shape and gradually curling up—

Using a ladle, she scooped out all the fish slices and placed them in the large bowl, poured in the golden broth, added spices, and drizzled with hot oil.

Amidst the sizzling, deliciousness was quickly achieved.