Real Missy Relies on Food to Counterattack

Chapter 52: Pork Liver Mixed Chuan

"Pork liver mixed chuan!" After Tang Qiaoqiao said that they could order anything, Wu Lin and Cheng Biao called out a dish in unison.

"You have such a tacit understanding?" Tang Qiaoqiao narrowed her eyes.

Wu Lin and Cheng Biao looked at each other, both faces showing embarrassment.

Wu Lin paused and couldn't help but sneer, " I heard that your stomach is half-dead, and you can only drink porridge every day. Why do you still dare to eat other things? You are not afraid of piercing your stomach?"

Cheng Biao sneered, "You don't have to worry about my rotten intestines."

Mao Li said "tsk" twice before saying, "Director Wu, you still care about Director Cheng. You know his current situation so clearly."

"Who cares about him? Do I have too much free time? Someone sells his own gossip news all day long for fear that others may not know it." Wu Lin said.

Cheng Biao glared at him. "Did I hinder you from getting on the news? It's just that no one is looking at you."

Tang Qiaoqiao and Mao Li pursed their lips and laughed. They understand that these two great directors are completely hard-mouthed. In fact, there is no irreconcilable contradiction. It's just that no one can take the initiative to lower their heads.

"Two directors don't fight," Tang Qiaoqiao said, "I'm going to make pork liver mixed chuan for you now, but you have to do what you agreed. The guests in my restaurant will be the three of you."

Cheng Biao felt entangled for a long time. Finally, he had to fold his waist for the sake of his tongue.

This is Wu Lin's own play. No matter what, if Mao Li showed her face, the show would receive increase popularity. So he did not object, and he temporarily handed over the position of the director to his executive director.

The three of them changed into 80s clothing and took a seat in the corner.

Although Wu Lin and Cheng Biao have been pointing behind the camera, they didn't look strange when they were in front of the camera. It's all-natural.

"Chuan" is actually mixed noodles. Calling the noodles "Chuan'er" is the way around Hangzhou, where Wu Lin and Cheng Biao went to university.

Although it is not suitable to have authentic southern dishes in a restaurant set in the north, the three of them only show their faces, so they don't need to care about so many details.

The pork liver and pork kidneys are fresh. Tang Qiaoqiao washed the blood repeatedly, cut the liver and kidneys into thin slices, and use salt, cooking wine, and dry starch to create a marinade.

The liver and kidneys must be stir-fried with high heat and hot oil so that the fried parts are oily and slightly sticky, and it is easier to form a "sauce."

She stir-fried the liver and kidneys in a hot pan for ten seconds, added a handful of garlic and bean sprouts, sprinkled with soy sauce, chicken powder, a little sugar, and other seasonings, and then continued to stir-fry a few times quickly and put it on the plate.

The noodles must be rolled by hand. After being scalded in boiling water and taken out, Tang Qiaoqiao spread the greasy toppings on the noodles, and it is ready to be enjoyed.

Mao Li, Cheng Biao, and Wu Lin pretended to be customers. No one spoke, and the two directors were displeased with each other. The atmosphere was a bit stiff. However, when the three bowls of liver and kidneys mixed with thick oil and red sauce were served on the table, their spirits were suddenly changed.

The big bowls of toppings spread all over and completely covered the noodles underneath. The steaming heat brought a tangy fragrance.

It is amazing at first bite, and it is very salty and fragrant, but it does not feel very oily. The pork liver and kidney are cooked just right, the texture is extremely tender, and there is no fishy smell.