Everyone In The Universe Is My Food Fan

Millions of spots were available, but in Jiang Qiuqiu’s live stream, they vanished in an instant.
Just as they finished grabbing spots, someone immediately shared the taste of tofu in the barrage.

[This is so delicious! I find that every time Jiujiu deceives people! This is called tasteless? This is called bland?? I almost don’t recognize these two adjectives anymore!]
[Exactly, it’s so amazing, soft on the palate, super tender, with a hint of fragrance, especially with chili oil, it’s absolutely incredible!]
[You guys, the sinners who grabbed it, grabbed it, and still want to hurt us non-chef on the barrage.]

[What are you all concerned about? Shouldn’t you ask where to buy tofu? I can cut tofu!]
[! I can too!]
So now is there a chance to be a chef for a while!

[Let me say a number, count to three, Jiujiu, hurry up and tell us where to buy the tofu? I want to order a thousand servings! Eat to my heart’s content!]
“Nope,” Jiang Qiuqiu took out the fish from the temperature-controlled box, “The tofu is made from soybeans bought at Taotao Fresh, there are no finished products for sale.”
[Soybeans???]

—
Some VIP deliberately exited and cut out a picture of soybeans from Taotao Fresh, then posted it in the live stream room.
[???]

[Did the round beans turn into square tofu by passing through a wormhole in between?]
[Okay, I can’t do this anymore, my dream of becoming a chef is shattered!]
Everyone’s words were so funny that Jiang Qiuqiu couldn’t help but laugh out loud, “It’s okay if you didn’t grab it now. Later, we’ll have fish head tofu soup, tofu with soup tastes even better.”

After saying that, Jiang Qiuqiu turned on the heat and started to heat up the oil.
“To make fish soup with a fresh and white broth, frying the fish is the key.”
The fish head slid into the hot oil, making a sizzling sound as the meat came into contact with the oil. Soon, the surface of the fish began to turn slightly golden brown.

At this point, Jiang Qiuqiu threw in the leftover fish bones, and the high temperature caused molecular movement, quickly filling the air with the aroma of fish.
Seeing that the timing was about right, Jiang Qiuqiu added some scallions and garlic. When the freshness of the fish and the original taste of the seasonings had blended well, Jiang Qiuqiu poured a large pot of boiling water into the pot.
As soon as the boiling water hit the bottom of the pot, it turned from transparent to translucent white.
“Now we can add some dried small chilies.” A handful of red small chilies were sprinkled into the pot, standing out in the white broth. “If you like it spicy, you can add more; if you don’t, add less. Fans who can’t eat spicy can also leave them out directly.”

After putting in the soup, Jiang Qiuqiu covered the pot directly with the lid.
Because the water added was already boiling, shortly after covering the pot, it started bubbling inside. At this moment, Jiang Qiuqiu lifted the lid and added the tofu into the pot.
Old tofu and stewed soup are a perfect match.

Unlike fresh tofu, it has many pores on its surface, soaking in the broth, allowing the essence of the ingredients to easily permeate through. With a little stewing, both inside and outside the tofu can absorb the fresh aroma of the fish.
The camera then zoomed in, inside the transparent glass lid, where the fish and tofu were simmering together, the small red chilies softened and dispersed a faint red color, quickly blending into the white soup.
Steam surged upwards, carrying the freshness of the fish, the sweetness of the tofu, and the spicy fragrance brought by the small dried chilies, intertwining together, particularly enticing.

[I’m drooling, I’m drooling!]
[Looks like the water is boiling and bubbling again, Jiujiu, should we take it off the heat now?]