A group of people swallowed silently. Judging from the performance of the big man, the food at this stall seems to be really good! And the big man didn't look like a bastard. Since he worked in a casino, he must have eaten a lot of good food, and he also praised the food at this stall. It seemed that the taste must be very good.
Now everyone's attitude has changed a bit, and they don't have such big objections to Aunt Rong and their stall. It seems that the food is really delicious and the price is high.
At the stall, Aunt Rong followed the same example. She scooped out a full spoonful of the white porridge base with a long wooden spoon. When she poured it into the small earthenware pot, it was just full. When the porridge quickly boiled again, Aunt Rong used a long wooden block to sandwich the fish segments. Originally, the two cents for additional ingredients could only have one piece of fish meat, but Mrs. Rong hesitated and put two pieces into the bottom of the porridge.
Fish segments cook faster than pork liver, and in order to be delicious, the cooking time must be mastered.
It's not as tempting and tempting as pork liver and minced meat, but it has a different kind of beauty. The snow-white fish meat seems to have no change after being cooked. It just changes from transparent to jade-like white. Because it is fresh, it is a bit crystal clear. With good eyesight, you can see the beautiful texture on the fish meat.
The fish section is very large and appears to be rich in fish meat. The whole section is floating in the same pure white porridge, creating a poetic feeling like a painting.
... The crowd of onlookers was really convinced. Most of them were poor people, but they felt "poetry" just looking at a piece of fish.
The cooking speed is very fast, and it comes out of the pot in the blink of an eye. Sprinkle with chopped green onions, and the pure white porridge and fish ingredients are floating with green, which resolves the monotony.
… Absolutely!
Moreover, thanks to the porridge base being boiled very well, the umami flavor of the fish can be blended into the rotten porridge base in such a short period of time.
This bowl of porridge seemed unremarkable at first sight and smell, but as soon as the pot was lifted and scooped up with a large spoon, everyone smelled an increasingly rich and delicious aroma.
… You can easily tell that this is a fish.
But this was the smell of fish, and it was a bit too fresh, so I didn’t feel any fishy smell at all!
Moreover, when the fish porridge is cooked, it will have a dizzying temptation. As soon as the aroma of the fish porridge spreads out, it permeates the sky beside the pier and invades the dense crowd.
More people have smelled it, and the crowd looks here in a slight commotion, and more people have gathered.
At the same time, everyone had not seen it after watching it for so long, so they were extremely expecting and curious, and the fried dumplings also started.
Aunt Rong turned slightly sideways and faced the frying pan. With the help of her two sisters-in-law, the stove underneath started a fire.
The flat-bottomed earthenware pot began to heat up, and Mrs. Rong poured a little more oil into it than for frying ordinary things. She put the white and plump leek and pork dumplings that she had wrapped at home and placed them neatly next to them. On a flat earthenware pot.
The oil begins to heat up and sizzle, and the bottoms of the white flour dumplings begin to heat up.
Just the smell of oil has made everyone onlookers sniff. As expected, things made of oil are particularly fragrant. Whether they are fried or deep-fried, they are the most appetizing.
Not to mention, the bottom of the white flour dumplings gradually changes color. After frying for a while, the dumplings begin to exude the aroma of the white flour and the fillings inside, which becomes more intense.
Everyone was invaded by this overbearing smell, and their eyes looked over there uncontrollably, staring at the dumplings in the pan.
(End of chapter)