Is the beginning of a catastrophe? The little farm cook is raising a family with a full warehouse.

There is a significant difference between fried skewers and grilled skewers.

Fried skewers are made by frying the skewered ingredients in boiling oil. The hot oil can evenly coat the ingredients and cook them thoroughly in a short time.

Grilling is to put the ingredients on skewers and grill them over charcoal or other heat-generating objects, relying on the heat to cook the ingredients. When grilling, you have to turn the food over frequently so that it is heated evenly.

In terms of taste, fried skewers are mostly crispy on the outside and tender on the inside, while grilled skewers are grilled over charcoal fire, and the outer skin has the aroma of charcoal fire, and tastes drier and more fragrant. The meat inside also becomes firmer due to the loss of moisture.

The flavor of fried skewers comes from the ingredients themselves and the crispy texture after frying. Combined with the dipping sauce, the flavor is rich and strong. The special thing about grilled skewers is the aroma from the charcoal grilling, which is combined with other spices to create an even more special taste.

In addition to fried and grilled skewers, there are also boiled skewers. The utensil for boiling skewers is mostly a large pot, which contains either fragrant and rich bone soup, spicy and stimulating red oil soup base, or fresh and refreshing mushroom soup base. A variety of choices can satisfy the different taste preferences of diners.

The ingredients are carefully strung on bamboo sticks and arranged neatly. Common ones include various types of meatballs. The beef meatballs are firm and chewy, and juicy when you bite them; the peeing beef meatballs are even more unique, with rich gravy bursting in your mouth, bringing a surprising taste experience.

The boiled vegetable skewers are equally delicious, with fresh spinach, crispy wood ear mushrooms, soft and glutinous potatoes, and bean curd soaked in soup... When you take a bite, the soup flows between your teeth, giving it a completely different taste.

In the previous fried skewers, in addition to pork tenderloin skewers, rice cakes, and bean skin rolls, Cheng Yuntao also fried some shrimps, squids, and potatoes... Anyway, she fried whatever ingredients she had on hand.

When you take a bite of the fried shrimp, you're first struck by its crispy shell, followed by the tender, springy flesh, which you can clearly feel bounce between your teeth. The savory, sweet flavor of the shrimp is intensified by the frying process, creating a striking contrast between the crisp shell and the tender flesh.

The squid's surface is fried until slightly charred and has a certain toughness. You can feel its unique texture when you chew it hard. If you taste it deeply, the originally chewy squid meat has a more unique flavor after frying. During the chewing process, the squid's own umami flavor gradually spreads, blending with the salty fragrance of the seasoning and the charred aroma of frying.

After deep-frying, the potato chips are soft and glutinous, complementing the crispy outer layer. Frying imparts a rich oily aroma to the potatoes while retaining their subtle sweetness. Adding the dipping sauce makes them even more delicious...

Everyone ate with great relish, and the room was filled with the sounds of chewing and exclamations of praise.

Cheng Yuntao watched everyone enjoying their meal, a satisfied smile on her face as she said, "If you want the fried skewers to taste good, the right dipping sauce is crucial."

Hearing this, everyone looked at him curiously.

Cheng Yuntao spoke enthusiastically, "My sauce is carefully blended with a variety of spices. First, slowly stir-fry the spices like star anise, cinnamon, bay leaves, and Sichuan peppercorns over low heat until fragrant, then grind them into powder. Next, add minced garlic, minced ginger, and chili peppers. Then, pour in light soy sauce for flavor and dark soy sauce for color, giving the sauce an attractive color. Finally, add an appropriate amount of white sugar for sweetness and balance the flavors of the other seasonings."

"Oh, and don't forget the white sesame seeds, they not only add richness to the taste but also make the sauce more fragrant. Mix all the seasonings in the right proportions, then pour in the hot oil. With a sizzling sound, the aroma is instantly released."

Cheng Yuntao explained the making of the sauce in detail. Everyone listened attentively, but they did not stop eating the fried skewers.

After a while, everyone's faces turned red from the spicy chili in the dipping sauce.

Cheng Jingzhu fanned himself with his hands, breathing in and out with a hissing sound, trying to ease the spiciness. He mumbled, "This chili is really strong!"

Shaobing was not in a much better condition. His forehead was covered with beads of sweat that slid down his cheeks. His eyes were slightly narrowed due to the spiciness, and his mouth also made a "hissing" sound. However, his hand was still tightly holding the fried skewer covered with sauce, and he was reluctant to put it down.

The same thing happened to Jiang Yu and Cheng Yueli. Their lips turned red from the spiciness and they kept gasping for breath.

Seeing this, Cheng Yuntao quickly said, "Everyone wait a moment. I'll go to the kitchen and bring out the grass jelly that I made earlier to quench your thirst and cool you down."

After saying that, she walked quickly to the kitchen, and soon returned with the packaged grass jelly.

Herba jellyfish, also known as fairy grass and jelly grass, is a herbaceous plant.

After drying the stems and leaves of the grass jelly, soak them in water first. After they absorb water and become soft, place them in a pot and add appropriate amount of water. Boil them over high heat first, then turn to low heat and simmer for several hours until all the gelatin is dissolved and the water in the pot turns dark brown and thick. Use a strainer to filter out the grass jelly residue to obtain the grass jelly juice.

Add tapioca starch to the grass jelly juice in a certain proportion, stirring constantly. Bring to a boil again to fully incorporate the juice and achieve the desired consistency. Pour the cooked juice into a container and either allow it to cool naturally or place it in a cool place to solidify. This will create the grass jelly jelly.

Grass jelly has a smooth, refreshing texture, with a subtle grassy aroma and a slightly bitter taste, making it unique. Cut it into small pieces, place it in a bowl, and add crushed peanuts, taro balls, candied dates, raisins, and brown sugar red beans. Finally, add honey water to create a refreshing and cooling bowl.

In order to enhance its heat-reducing effect, Cheng Yuntao specially added Chinese medicinal materials such as tortoise shell, wild yam, and dandelion. These medicinal materials give the grass jelly a clear bitter taste, but it is not offensive, which greatly relieves the greasy and hot stomach.

Cheng Jingzhu grabbed the spoon, scooped out a large piece of grass jelly and stuffed it directly into his mouth. A look of surprise appeared on his face, which was originally red from the spiciness.

The grass jelly melts in your mouth, and its delicate texture slides across the tip of your tongue like silk, bringing a slight coolness. A faint bitter taste spreads on your taste buds, and a sweetness slowly seeps out from the root of your tongue, neutralizing the bitterness and bringing a wonderful taste experience.

"Wow, this grass jelly is amazing! It instantly suppressed the spicy taste in my mouth and made my stomach feel better."

Cheng Yueli carefully scooped up a spoonful of grass jelly and put it in her mouth. She first touched it lightly with the tip of her tongue, feeling the coolness, and then slowly chewed it. As the coolness of the grass jelly quickly spread throughout her mouth, she couldn't help but let out a satisfied sigh: "It's so cool, it's not spicy at all."

"Everyone has just eaten so many fried skewers. Fried food can easily cause internal heat. Now you need to eat more of this grass jelly to reduce the internal heat." Cheng Yuntao said as she added some grass jelly and honey water to everyone's bowls.