Chapter 19: Take It Easy
Scallion, ginger, and Chinese pickles; sprinkle with chopped, dried chilis. Add bean paste and sauté until fragrant. There is no need for excessive processing when it comes to fish like this; simply cut it into thin slices and blanch.
The key to Chinese soul food is salt, garlic, and peppery noodles.
Drizzle a ladle of hot chilli oil and serve with shredded cucumbers.
Lu Yibei made sure that there weren’t any strange shadows on the ingredients Sumi bought. It took more than two hours for him to finish cooking.
When the fish fillets were served, the hot chilli oil was still coating the fillets. The fish absorbed the spices and oil, exuding a fragrant, spicy aroma. The richness of the spices and the cooling cucumbers contrasted with each other and intertwined in a culinary dance.
The people sitting around the table could hardly control their hunger and dug in instantly. After taking a single bite, the flavours exploding in their mouths overflowed, and they all couldn’t help but cheer loudly.
“As expected, you’re fantastic!”
“It’s crispy, yet tender… How on earth did you do this?”
“This fish melts in your mouth, and the spices…”