Chapter 892 - 612: How Can Anyone Sleep with Such Tempting Aromas?

Chapter 892: Chapter 612: How Can Anyone Sleep with Such Tempting Aromas?

In the following days...

Compared to the complex, busy work of the teachers, which is never-ending and always stressful, Huang Jun’s life could be described as leisurely.

His main tasks every day are to prepare delicious lunch, breakfast, and afternoon snacks, and once these are done, the remaining time is entirely his own to relax and enjoy the tranquility and beauty of life.

Moreover, with the help of Zheng Yaohua this semester, his job has become much easier, as he no longer needs to handle many trivial matters personally.

Thus, time passes day by day, and while life is very mundane, it is particularly fulfilling and joyful.

During this period, like other parents, he actively participated in paying the fees for the spring outing.

However, since he is a staff member of the kindergarten, both he and his two children enjoy the privilege of participating in the spring outing for free.

No payment required!

Faced with Liang Yinqiu’s considerate arrangements, Huang Jun naturally did not refuse but instead happily accepted this special care.

As for what expectations the parents hold for the upcoming spring outing, that remains unclear.

But the children are filled with infinite anticipation and eager expectation for the prospect of going on an outing with their teachers, friends, and family!

According to past practice, the spring outing is scheduled for Friday, allowing the children to enjoy the fun of the outing to their heart’s content, and also allowing them enough time to rest and recover at home afterward.

On the eve of the spring outing, parents plunged into various preparations, busy packing essentials and snacks, and Huang Jun’s household was no exception.

There it is.

After school, he plunged into the kitchen, not only preparing dinner but also meticulously preparing various snack ingredients and their preliminary work for the spring outing.

After dinner and cleaning up, he once again launched his "cooking" mode in the kitchen.

He took out the pork bones, loin meat, ham, old hen, and dried scallops which had been simmered for over an hour, then filtered the broth clean and returned it to the stainless steel pot.

He added some spices and herbal bags to the soup, continuing to simmer slowly over low heat.

To make the braising sauce richer, he added rice wine, Shaoxing wine, rock sugar, along with some light soy sauce, soy sauce, oyster sauce, and dark soy sauce to season it.

To make the braised flavor more fragrant, he added some pre-cooked salad oil and continued to simmer.

Indeed!

He wanted to prepare some braised dishes to enjoy during the spring outing tomorrow.

After completing all this, he did not stop but began preparing to fry potato chips.

He checked the potato slices soaking in the basin; after a period of soaking, those potato slices had become even more translucent.

"Hmm, good. It’s time for the next step."

He muttered to himself as he used a slotted spoon to take all the potato slices out of the water, washing them once more thoroughly.

Considering the large quantity of potato slices, he chose to use a large pot for blanching.

The step of blanching is indispensable for the deliciousness of the potato slices.

Because it can maximize the removal of starch from the potato slices.

Of course.

Simple blanching is far from sufficient; some techniques need to be mastered.

Thus, he patiently waited for the water to boil...

Once the water was boiling...

He added half a spoon of peanut oil and a handful of salt into the pot, gently stirring with a spoon to ensure the oil and salt were evenly dissolved.

Then, he poured the cleaned potato slices into the pot.

He turned up the heat and continued cooking, until the water in the pot boiled again, and after about two minutes, the potato slices became transparent, he quickly turned off the heat and took out the potato slices.

If cooked too long, the potato slices would become too soft, making them unsuitable for the subsequent frying.

Huang Jun had already prepared a large basin filled halfway with clean water, and he quickly scooped out the blanched potato slices into it.

This operation not only quickly reduces the temperature of the potato slices but also enhances their crispy texture.

After frying, the potato slices will achieve a perfect crispy state.

At this moment, Huang Jun started the most crucial oil-frying step.

He set up the oil pan, poured in peanut oil, and immediately turned up the heat.

While waiting for the oil temperature to rise, he did not idle, but turned to check the condition inside the dryer.

This dryer was specially purchased at great expense for the unique seasonings needed to make potato chips.

At this point, the tomato slices, onion shreds, and garlic slices in the dryer were thoroughly dried, even when picked up for careful inspection, they did not show any signs of softness.

Everything is ready, so the grinding work can begin.

Huang Jun first took out the onion shreds, placed them on the board, and used a knife to chop them.

Then, he put them into the grinder, adding two spoons of pre-fried salt, and started the grinder.

When the seasoning was almost ground, the oil in the pot had also heated up to around 50% hot.

He used a sieve to pick up the potato slices from the basin, put them into the basket, then gently shook it a few times to ensure all residual water droplets on the potato slices were removed, and then put them all into the oil pan to start frying.

When frying potato slices, controlling the oil temperature is crucial, maintaining it at about 50-60% hot is most suitable.

If the oil temperature is too high, the hot oil will quickly fry the outer skin of the potato slices dry, making it difficult for the moisture inside them to escape smoothly, thus affecting the texture and quality of the potato slices.