Her Food Livestream Broke the Galaxy

Chapter 383 - 402: Wrapping in ’Snow

Fans in Chen Yu’s livestream soon noticed that fans of a certain food streamer were frequently spamming the comments with "AHHH, I’M DEAD."

The variety in the comments for someone who was just eating was surprisingly richer than for Chen Yu, a performer.

This couldn’t help but pique their curiosity.

Of course, some were drawn in, while others felt this newfound curiosity couldn’t quite compete with Chen Yu’s stunning looks.

At that moment, they had no idea of the saying, "Your curiosity is the beginning of our love."

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Jiang Qiuqiu was still pouring the oil.

Once the cone-shaped wok was about one-third full, the amount of oil was just right.

Frying tempura required the oil to reach the right temperature. While waiting, Jiang Qiuqiu moved the batter she had prepared earlier next to the iron wok.

[Is she just gonna fry the batter?]

[You coat stuff in the batter, right?! This part is seriously amazing. Once you coat something in it and fry it, it smells incredible!]

The batter brigade was out in full force.

’Looks like we have some veterans here.’ But today was different. Jiang Qiuqiu gave a mysterious wave. "Yes and no. Today is special."

[I’m so excited now! What kind of special? How is it special?!]

Jiang Qiuqiu didn’t say anything. She just held a shrimp by its tail, coated it in starch, and then rolled it in the batter.

[Wait! Isn’t she just coating it in batter?]

Because Jiang Qiuqiu had said it would be different, everyone was now scrutinizing the stream, trying to find what she’d changed.

In the midst of the chatter, the oil quickly heated up, and faint wisps of smoke began to rise from the wok. Everyone thought Jiang Qiuqiu was about to start frying the shrimp, but then—

She put down the shrimp and started washing her hands?

They watched as Jiang Qiuqiu washed and dried her hands, then picked up the bowl of batter.

[???]

Then, a truly magical scene unfolded on the stream.

The batter, with its perfect ratio of oil, water, and flour, was perfectly smooth and not lumpy at all. Jiang Qiuqiu spread her fingers, dipped them into the bowl to coat them with some batter, and then held her hand over the wok.

The liquid batter dripped from her fingers. As the droplets hit the hot oil, the air within them was instantly expelled by the high heat, and they bobbed to the surface.

The Maillard reaction occurred in an instant, and a fragrant aroma wafted up from the wok.

The temperature was perfect. Seeing this, Jiang Qiuqiu sprinkled some more ’snow’ into the wok.

The SIZZLING sound was exceptionally enticing. When the wok was filled with enough of these crispy droplets, Jiang Qiuqiu took the shrimp by its tail and lowered it into the oil.

"The most wonderful part of shrimp tempura is its coating," Jiang Qiuqiu explained as she worked. "While the outer layer on the shrimp hasn’t fully cooked, we need to move it around in the hot oil."

Soon, the shrimp, which had seemed a bit small and thin after being prepped, was now coated in a fluffy, crispy layer of batter. It turned a beautiful golden-yellow and looked absolutely delicious.

Jiang Qiuqiu placed the first finished shrimp onto a plate.

Then, she began to speed up.

The batter-dripping process was rather difficult, so she explained it a few more times. "If any of you aren’t comfortable using your hands, you can also use chopsticks or a Taotao Fresh slotted spoon to drip it. There are no strict rules for the tool, it’s just better if the batter drips are on the finer side."

"That way, it’ll cook through more easily."

At first, she only made one at a time, but she soon started doing two at once.

Working with both hands simultaneously, she was unhurried and composed. The finished tempura shrimp, long and perfectly formed, were piled layer upon layer on a navy-blue plate.

A crisp crackle sounded as one was laid upon the next.

The livestream was already more than halfway over, and people’s desire to snag a spot for dinner could no longer be contained.