Her Food Livestream Broke the Galaxy

Chapter 156: A Refreshingly Sour Flavor

"Next up, we’ll be stir-frying the sour soup base. If you’re not a fan of sour flavors, this part might be a little unpleasant, so feel free to turn off your olfactory sensors for now and turn them back on for the taste test later!"

"Let’s heat up the wok with some oil."

Yellow oil swirled around, coating the iron wok and making it gleam under the lights. Once the oil was hot, she poured in the scallions, ginger, garlic, and small red chilies.

At first, the aroma of the fish with pickled greens wasn’t sour. The high heat released the sharp spiciness of the Thai chilies, and a flurry of COUGH COUGH COUGH comments scrolled across the screen. Clearly, someone had gotten a little too close and was choking on the fumes.

Once the fragrance was fully released, she added the previously reserved fish head, tail, and other trimmings, and continued to stir-fry.

Soon, the skin of the black fish began to sear and turn a lovely brown. After it released a faint, fishy aroma, she added cooking wine and let it simmer for a while.

#Doesn’t seem sour, and there’s no weird smell either.#

"Oh, it’s coming."

After putting the lid on the wok, Jiang Qiuqiu took out a transparent jar.

Then, she opened the lid.

The pickled greens had a very potent aroma. When she suddenly opened the lid, which had been sealed for a long time, the air inside the jar instantly rushed out. A... hard-to-describe smell filled the live stream.

It was the kind of smell that made one’s nose tingle and their face scrunch up in a strange expression.

Jiang Qiuqiu scooped a large amount of the pickled greens out of the jar and used a large cleaver to chop them into small pieces. She wasn’t too concerned with uniformity this time; a finer chop here and there would allow the juices and flavor to penetrate more deeply.

After chopping the pickled greens, she took out another small jar and chopped half a bowl of pickled peppers.

This smell was simply overpowering. Some of the more ’delicate’ fans in the stream just couldn’t handle it and tearfully turned off their olfactory sensors.

The liquid in the wok was simmering gently, and the fish had turned a pale white. Jiang Qiuqiu added the pickled greens and pickled peppers and began to stir-fry continuously.

The high heat caused the aromas to disperse rapidly and the liquid to evaporate, releasing an even more intense flavor.

The legendary sourness, which most people had only ever read about in fleeting descriptions, had now materialized before them.

The large wok let out a loud SIZZLE. Those who didn’t like the smell decided to turn off their sensors, while others felt today’s stream wasn’t for them and quietly left.

The live viewer count dropped a little.

But Jiang Qiuqiu wasn’t bothered. Viewers came and went, and everyone had different tastes. It was perfectly normal for some people not to like this kind of flavor.

The reason she was making this dish today was simply because—

she was craving it herself.

The sour aroma filled her nostrils. She took a gentle sniff, and her mouth couldn’t help but start to water.

’This was a god-tier dish for pairing with rice back in the day.’

"Once the sour flavor is completely released, we’ll pour all the ingredients into a large stockpot and turn the heat to high."

Scorching flames licked the sides of the metal stockpot as the heat rose from the bottom. The soup inside slowly began to roil, with pieces of fish and pickled greens tumbling in the boiling liquid. The broth gradually transformed from clear to a rich, deep yellow.

This was the so-called "golden broth" of the Pickled Cabbage Fish.

Once the broth was ready, Jiang Qiuqiu skillfully scooped out all the solid ingredients and set them aside in a large basin.

"Actually, today’s dish is very simple. Simple methods often preserve the food’s original taste. When you add the flavors from other ingredients, that original taste combines with the new flavors and—"

"We add the fish fillets."

The five-millimeter-thick fish fillets hit the boiling golden broth and turned white almost instantly.

Jiang Qiuqiu dipped a stirring rod into the pot, sending ripples across the surface. The fish fillets, heated evenly, went from flat, butterfly-like shapes to slowly curling up—

She used a slotted spoon to scoop out all the fillets, placing them in the large basin from before. Then she poured in the golden broth, added some aromatics on top, and drizzled it all with hot oil.

Amidst the SIZZLE and CRACKLE, the delicious dish was ready in an instant.