Everyone In The Universe Is My Food Fan

Chapter 209

Jiang Qiuqiu, feeling surprised, clicked on his avatar, and the complete reply appeared before her eyes.

—Are you tired of smashing meatballs? Otherwise, I can send you a lifelike assistant robot so you don’t have to work so hard.

—

Sending a robot.

Jiang Qiuqiu quickly replied with a ‘no need,’ then lifted her hand and vigorously slammed the fish paste. “Actually, this action just looks difficult. When you do it yourself, you’ll find it quite interesting.”

As she spoke, she swiftly continued pounding the fish paste.

[Wow, is Jiujiu this cute? It seems like she’s putting in more effort than before. Is she trying to prove to us that she can do it! ^_^]

About ten minutes later, the meat paste in the bowl gradually became sticky. “It’s about right at this consistency.”

“Then it’s time to roll the fish balls. We can prepare a large bowl of cold water, and to make the water cooler, we can add a few ice cubes.”

The ice cubes quickly lowered the temperature of the water, ensuring that the fish balls formed in cold water would have a chewy texture.

“After the water boils, the fish balls are already cooked through. We shouldn’t cook them for too long. Just use a ladle to scoop them out directly into the ice water—”

The steaming hot fish balls entered the cold water in an instant, causing the originally slackened skin and flesh to shrink rapidly. The high temperature dropped swiftly, and there was a faint white vapor rising from the bowl of cold water.

[So round and cute!]

After about one to two minutes, the fish balls had completely set. Jiang Qiuqiu used chopsticks to pick up a plain fish ball.

It looked plain and ordinary. The camera robot focused on the fish ball as Jiang Qiuqiu exerted a slight pressure with the chopsticks. The fish ball flattened slowly, but as soon as the pressure relaxed, it immediately bounced back.

“At this point, our plain fish ball is ready.”

“However, it’s not yet time to eat.”

After saying that, Jiang Qiuqiu simultaneously turned on the three stoves in front of her, preparing a cast iron pot, a flat-bottomed pot, and a wok.

[Three stoves at once? Why are the pots different?]

“Because we’re making three types of fish ball dishes.”

She filtered the broth from the bucket where the fish balls were cooked earlier and poured it into the large cast iron pot. The broth had a light whitish color and a faint aroma of fish mince. Then she scooped out a ladleful of fish balls from the cold water basin and added them to the pot, simmering over medium heat.@@@@