txolops Chapter 96 Tangtang's Expectations
Chapter 96 Tangtang's Expectations
7:30 in the morning.
"Daddy, Uncle Fatty, hurry up!"
Tangtang, carrying her little schoolbag, was the first to hop out of the door.
The little girl wore a light blue overall dress today, and her two little ponytails swayed with her movements, making her look particularly energetic.
She gripped the shoulder straps of her schoolbag tightly with both hands, as if afraid that the large windmill drawing paper inside would be crushed.
"They're here."
Lin Chen took his car keys, walked out of the room, and locked the door behind him.
Wang Hai followed behind, with half a fried dough stick he had just bought dangling from his mouth, and mumbled, "Tangtang, why are you so enthusiastic today?"
It's usually so hard to get you out of bed.
"Because I have to go to kindergarten today, and I have to get out early this afternoon to deliver a big windmill to the pretty auntie!"
Tangtang answered confidently, her big eyes full of anticipation.
Wang Hai swallowed the fried dough stick in a few bites, then walked down the stairs with a cheerful smile: "Alright, alright, for your pretty auntie, we have to be on time today!"
The three of them went downstairs and got into the van.
Wang Hai started the car and drove towards the kindergarten.
Ten minutes later, the bread truck stopped at the kindergarten gate.
It was peak time for dropping off children, and there were many parents and children at the entrance.
Lin Chen opened the back door and carried Tangtang out of the car.
"Hello, teacher!"
When Tangtang saw the teacher on duty at the door, she immediately bowed obediently.
Good morning, Tangtang.
The teacher smiled and patted her little head.
Tangtang turned around, looked up at Lin Chen with her little face, and said, "Daddy, you must make sure Uncle Fatty comes to pick me up early this afternoon!"
"Don't be late!"
Don't worry.
Lin Chen squatted down and helped her adjust the shoulder straps of her small schoolbag. "Dad promises, Uncle Fatty will be waiting for you at the door as soon as school is over this afternoon."
"Go inside."
"Goodbye, Daddy! Goodbye, Fatty Uncle!"
Tangtang waved her little hand, turned around and followed the teacher into the kindergarten gate, glancing back every now and then, as if afraid that her father would forget their promise.
Watching Tangtang walk into the teaching building, Lin Chen stood up, opened the car door, and got into the passenger seat.
"Let's go to the farmers' market to do some shopping."
Lin Chen spoke up.
"Okay!"
Wang Hai stepped on the gas, turned the van around, and headed towards the city's largest agricultural wholesale market.
Half an hour later, at the farmers' market.
The market was bustling with activity in the early morning, a cacophony of shouts and the sounds of carts pushing their carts, creating a vibrant and lively atmosphere.
Wang Hai parked his car in the open space outside the market, pushed a handcart, and walked into the market.
They went straight to their usual vegetable wholesale stall.
"Boss, give us thirty catties of white radishes today!"
I want the freshest, crispest kind.
I don't want anything even slightly dishonest!
Wang Hai said.
The stall owner, a chubby middle-aged man, immediately greeted the two of them warmly upon seeing them.
"Hey, you two bosses have ordered quite a lot of radishes today. Are you getting ready to bring in new dishes?"
The boss pulled over a large nylon bag while chatting with a smile.
"Yes, the weather is so stuffy, let's make some refreshing side dishes."
Wang Hai casually replied, "Hurry up and pick the best one."
"Don't worry, don't worry, these are all freshly picked from the ground this morning, absolutely fresh and juicy!"
If you don't like it, come and smash my signboard tomorrow!
The boss picked out a large, plump, smooth-skinned white radish from the large basket, weighed it, and bagged it.
Lin Chen stood aside, carefully examined the radish, and nodded slightly after confirming that it was moist and not hollow.
After buying thirty catties of white radishes, the two pushed the cart to the area selling poultry and eggs.
"Boss, bring me 160 free-range eggs, and pick the ones that are all the same size."
Lin Chen walked up to the stall and announced the quantity.
"Okay, I've packed them all in egg cartons for you!"
Finally, the two went to the live poultry section and picked out an old hen to make today's broth. They also bought two large bunches of fresh scallions, ginger, and chili peppers.
"Phew—everything's ready!"
Wang Hai loaded the white radish and eggs into the trunk of the van, dusted off his hands, and plopped down in the driver's seat.
"Brother Chen, I think the rice in those big rice bins in our kitchen can last for three or four days."
"After this week, we'll drive this van to the grain and oil market again and bring back ten bags of Wuchang rice to stock up. This van is really convenient for loading goods."
Wang Hai said this while fastening his seatbelt.
"Okay, I'll go buy rice in a couple of days."
Let's go back and prepare the ingredients.
Lin Chen remained calm.
At 10:30 a.m., the two returned to their rented apartment.
After carrying all the ingredients up to the kitchen on the third floor, Wang Hai was so exhausted that he drank two large glasses of cold water.
"Get to work."
Lin Chen didn't rest. He took off his coat, grabbed a waterproof apron from the wall, and tied it around his waist.
Wang Hai quickly put down his water glass, tied his apron, and walked to the sink: "Brother Chen, should we wash the pot first or stew the chicken or make soup?"
"There's no rush."
Lin Chen took several large plastic basins and placed them next to the sink. "First, pour out all thirty pounds of radishes and wash them clean."
Of all the ingredients today, radishes must be processed first.
"Shall we prepare the radishes first?"
Wang Hai was a little confused, "Isn't this radish just a side dish?"
The broth is the main ingredient; we can make it later, right?
"Radishes require the longest pickling and chilling time."
As Lin Chen poured the white radishes from the bag into the sink, he explained, "These sweet and sour crisp radishes must first be blanched with coarse salt to draw out the raw water inside, then washed clean and marinated with white sugar and rice vinegar."
If the pickling time is not long enough, the radish will not be flavorful and will taste spicy and raw.
Most importantly, after making it, you need to refrigerate it for at least four hours to achieve that refreshingly cool and crisp texture.
If the timing isn't right, the flavor will be ruined.
Upon hearing this, Wang Hai suddenly realized and slapped his thigh.
"Yes, yes, yes! Yesterday, President Su and Liu Wei praised this radish for being crisp and cool!"
If it doesn't freeze quickly enough, the business will be ruined.
"Okay, I'll do the washing, you do the chopping!"
Without further ado, Wang Hai turned on the tap, took a brush, and washed the dirt off the white radish until it was completely clean, revealing its tender and translucent skin.
After washing one, he handed one to Lin Chen.
Lin Chen stood in front of the cutting board, holding a kitchen knife in his hand.
He didn't peel it because radishes taste crispest when eaten with the skin on.
He held the round white radish down with his left hand, while his right hand moved up and down.
"Knock knock knock knock—"
The sound of chopping vegetables echoed from the kitchen.
The blade sliced through the crisp radish, making an extremely pleasant sound.
In just a few seconds, Lin Chen cut the whole white radish into small cubes.
Wang Hai, watching from the side, swallowed hard: "Brother Chen, your knife skills are outrageous no matter how many times I see them, it's like you measured them with a ruler."
Lin Chen didn't reply, and continued processing the ingredients in his hands.
Thirty pounds of white radishes were chopped into cubes and filled a stainless steel basin in less than half an hour with the help of the two people.
Lin Chen grabbed two large handfuls of coarse salt, sprinkled it on the radish pieces, and then stretched out his hands to stir and mix them, making sure that every piece of radish was coated with salt.
"Let it sit aside for twenty minutes to kill the water."
Lin Chen pushed the basin aside, then turned around and picked up the ginger and chili peppers from the cutting board.
The ginger was cut into thin strips, and the chili peppers were cut into even red rings.
Twenty minutes later, the radish chunks in the basin had been forced to release a lot of water by the coarse salt, and their volume had shrunk significantly.
Lin Chen poured out the bitter water that had come out during the cooking process, then rinsed the radish pieces three times with clean water to thoroughly wash away the surface salt, and then drained them.
Next comes the most crucial step: seasoning.
Lin Chen took a stainless steel bucket, poured in the drained radish chunks, and added the chopped ginger and chili peppers.
Then, he poured in white sugar and brewed rice vinegar, and added an appropriate amount of cooled boiled water, just enough to cover the radish pieces.
He picked up a large, long-handled ladle and slowly stirred it in the bucket until the sugar was completely dissolved.
A rich, sweet, sour, and spicy aroma instantly filled the kitchen.
"Amazing! It tastes exactly like yesterday!"
Wang Hai's stomach growled as he smelled the aroma.
"Seal it with plastic wrap."
Lin Chen tore off a piece of cling film and sealed the opening of the large bucket tightly. Then, together with Wang Hai, they carried it into the large freezer in the living room, which was specifically used to store food.
"Phew, the radish is done!"
Now it's up to time.
Wang closed the freezer door and wiped the sweat from his forehead.
Lin Chen glanced at the remaining ingredients in the kitchen.
"The radishes are done, time to get to the others."
"You wash the pot and boil water to prepare to wash the rice."
I'll prepare this chicken for soup.
Chop the scallions just before you leave the stall; if you chop them too early, they'll wilt and lose their aroma.
"Okay!"
Wang Hai began preparing to cook rice.
The sounds of running water and chopping meat on the cutting board mingled together again in the kitchen.
On a summer morning, sunlight streamed in through the kitchen's glass window.
The two had a clear division of labor and worked together seamlessly, preparing for their stall to open at 5:30 p.m.