Gourmet Kindergarten

at the same time.

In the kitchen.

Pei Qian was engrossed in his work, completely unaware of the chaotic scene unfolding in the class group chat, and even less aware that the parents had already agreed to the "life practice class" proposal.

Why?

I'm not in the group, and I don't have time!

Aunt Zhang tossed the soaked glass noodles into the draining basket, hastily wiped her hands on her apron, and her face practically screamed, "Praise me, little director!"

"As you instructed, I removed the heads and shells from the shrimp, leaving the tails intact, and deveined them completely. I also soaked the vermicelli in cold water strictly according to the instructions, ensuring it was neither too hard nor too soft, and I even trimmed it shorter. How does the color look?"

Pei Qian glanced at it.

The shrimp meat is white and clean, and the tail shell is intact, curving in a beautiful arc.

The vermicelli in the draining basket is crystal clear, each strand distinct, and has a moist yet firm texture.

He pinched a piece between his fingers, nodded slightly, and said, "It's soaked just right. Thank you for your hard work."

"It's not hard work!"

Upon receiving the affirmation, Aunt Zhang's eyes instantly narrowed into slits with a smile.

"Preparation takes a lot of time. You've been busy for so long, why don't you go take a break? We'll call you when it's ready for delivery."

"No way! I'm here to work, not to relax! Besides, I've been cooking for thirty years, I could do it with my eyes closed. Just tell me what you need!"

Seeing that the older woman was honest, Pei Qian didn't stand on ceremony: "Okay, help me smash the garlic and chop it into small pieces. Also, chop the chili peppers into small pieces—remember, put in a little less, children's stomachs are delicate and they can't eat too much spice."

"Okay!"

No sooner had he finished speaking than a sharp "snap" rang out as the cleaver fell heavily to the ground.

Immediately following, a rapid series of chopping sounds, like a torrential downpour, echoed through the kitchen.

In the blink of an eye, a pile of finely chopped and evenly distributed minced garlic appeared on the cutting board.

This knife skill is more than enough to be a kitchen assistant; we've really struck gold.

Pei Qian smiled with satisfaction and then got to work.

I casually scooped up a shrimp, held the knife tip against its back, and with a slight press of my wrist, deftly made a cut.

The belly was cut through, but a small gap was deliberately left at the tail.

Then, with a flick of the finger, the shrimp's belly was facing up.

Pinch the shrimp tail and thread it through the incision on its belly, then fold it back—

All in one go.

He transformed an ordinary shrimp into a round and full heart shape.

After all, the target audience is a bunch of little kids in kindergarten, so the presentation has to be just right.

Aunt Zhang, who was chopping chili peppers nearby, caught a glimpse of this move out of the corner of her eye, and her knife faltered a beat.

Wow!

This design is so appealing that even adults, let alone children with a sweet tooth, would be tempted to take out their phones and snap a nine-grid photo to post on social media!

And... this young kindergarten director is so dedicated!

The care taken in preparing meals for children is far superior to those unscrupulous kindergartens that feed their children cheap pre-made dishes and scraps that have been frozen for who knows how long. Where is the sincerity in this?

As Aunt Zhang sighed inwardly, Pei Qian's movements suddenly "speeded up".

Scooping up shrimp, cutting, flipping, threading the tail, folding—

The entire set of movements was so fluid and fast that it even created afterimages!

The heart-shaped shrimp on the cutting board were popping out as if they were on fast-forward.

In the blink of an eye, a whole row of heart-shaped shrimp of the same size and evenly spaced were lined up, looking as neat as if they were produced by an assembly line machine.

Aunt Zhang's hands, which were chopping chili peppers, stopped completely.

Having lived for over sixty years, the sharp eyesight I've honed through countless kitchen adventures is somehow failing me right now!

"My God..."

She couldn't help but gasp. "His hand speed is incredible! My husband used to butcher pigs when he was young, and he was incredibly fast with each cut. I don't think I've ever seen anyone faster than him in my life. Today, I've truly seen something amazing!"

Pei Qian: "..."

Outrageous.

You're trying to drag my hands, which have won the Global Chef Award, into a competition with a butcher?

"Aunt Zhang, have you chopped the garlic and chili yet?"

"Alright, alright!"

Aunt Zhang then came to her senses and quickly scraped the minced garlic into a small bowl. "Look, is the coarseness just right?"

Pei Qian glanced at it: "Okay. Rinse it with clean water to remove the slime, so it won't burn or taste bitter when stir-frying."

"Got it!"

Aunt Zhang took the bowl to the sink, washed it twice, drained it, and brought it back.

Pei Qian took the bowl, took out the wok, and poured in the oil.

Simmer half of the minced garlic over low heat until it turns slightly yellow, then turn off the heat and strain it out. On another stove, pour the hot oil over the remaining half of the raw minced garlic and chili flakes. With a "sizzle," the rich aroma of garlic bursts out instantly!

Combine two cloves of garlic, add salt, sugar, oyster sauce, and chicken bouillon, and mix well.

"Little headmaster, your minced garlic smells so good..."

"It's nothing, just the most common and ordinary garlic and garlic that hotels use the most."

Aunt Zhang: "..."

Little principal, do you have some misunderstanding about "ordinary"?

Soak the glass noodles, mix them with minced garlic sauce, and spread them on the bottom of a plate. Arrange the heart-shaped shrimp back to back neatly, and garnish each shrimp with a small spoonful of golden and silver garlic. Then, put the plate directly into a steamer.

While the shrimp were steaming, Pei Qian started making tomato and egg soup.

Make a cross on the top of the tomato, scald it with boiling water, and tear it apart with your hands—the skin and flesh separate smoothly.

With a slight flash of the knife, it cuts into pieces.

With one hand, I whisked the eggs, the chopsticks moving wildly and creating afterimages as the egg mixture was beaten until it turned golden and bubbly.

Heat oil in a wok, then add the tomatoes.

With a press and a stir of the spatula, the bright red, sandy broth sizzled and bubbled out.

To enhance the flavor of the little ones, Pei Qian flicked his finger and sprinkled in a small spoonful of tomato sauce.

Add water and turn on the fire.

As the soup boiled, Pei Qian lifted the bowl of egg mixture with one hand, slightly turning his wrist.

Golden egg liquid is poured into the boiling soup at a steady, fine speed, floating on the surface and instantly creating large, fluffy, and soft egg flowers.

Turn off the heat, sprinkle with chopped green onions, and add two drops of sesame oil for finishing touches.

The soup is a beautiful blend of red, yellow, and green, and has a fresh and delicious flavor.

He managed to make a simple home-style soup look like it was presented in a Michelin-starred style.

"bite--"

The steamer beeped, and the steamed shrimp with garlic and vermicelli is ready!

Pei Qian pulled out the steaming plate and sprinkled a handful of bright green scallions on top.

Once the oil in the wok is heated until it smokes, flick your wrist and "sizzle—" the scalding hot oil is poured in from mid-air!

That was a devastating blow!

The aroma of scallions, garlic, and the sweetness of shrimp explodes instantly, overwhelming your nostrils!

He kept working, adding some water to the pot, pouring in steamed fish soy sauce, and simmering it over high heat. While it was boiling, he poured the sauce evenly around the shrimp.

In an instant, an incredibly fresh and delicious aroma swept through the entire kitchen!

"So fresh...so fragrant..."

Aunt Zhang was immediately captivated by the enticing aroma.

……

In the classroom.

The children sat in a row and started "breakfast mode".

No one cared that her little hands were covered in orange pith; she just kept popping it into her mouth.

Tangtang, who had become quite familiar with Yuanyuan, peeled a segment of orange and handed it to her, tilting her head and asking curiously, "Yuanyuan, wasn't your old kindergarten good? Why did you switch to ours? Did all the other kids and teachers leave?"

"No, everyone's here!" Yuanyuan chewed on an orange, shaking her head indistinctly. "But..."

"But what? Tell me quickly!"