Gourmet: From a Stall in Northern Europe-Chapter 119 - 109: This Broth Is Wasted If Not Mixed With Noodles

It didn't take much time, only about ten minutes, and the ground was already piled high.

Unlike the dozen boxes yesterday, today's shipment has more than tripled.

It's still early, just after eight in the morning, most tourists are still lost in dreams, there's plenty of time for him to handle the shells.

Such a large volume, it's obviously impossible for him to handle it alone. Counting on Lucas is less reliable than spending a bit to ask the owner to call some help.

To run a stall with such a large volume, the owner must have his own guys.

The original price was set at a hundred euros per box for processing fee, after all, labor is expensive abroad, and Lin Chen couldn't find any faults with the price.

But he's not so easy to deal with either, if he really gave this processing fee, he'd be working for free for several hours.

He sneakily took the owner to the corner for a couple of minutes, revealed his job identity, and suggested he might consider buying more supplies from him, so the owner generously cut the price in half.

The green-lipped mussels and razor clams don't require shelling, only the scallops and oysters are a bit bothersome.

Altogether there are about thirty boxes of these two types, he didn't count them exactly, selling by weight.

Kept five boxes each to use as samples later, and let the owner's guys help with the rest.

These guys are all former dock workers, some even work on fishing boats, their movements are incredibly skilled. 𝒇𝙧𝙚𝓮𝔀𝓮𝒃𝙣𝓸𝒗𝒆𝒍.𝙘𝒐𝒎

Three people, twenty boxes, finished processing in less than an hour.

During this time, Lin Chen didn't sit idle, he and Lucas went to the local Chinese supermarket, bought some fruit sweet corn, small potatoes, lotus roots, and needed seasonings.

Returning to the seafood market, they had just finished processing the goods, helped load them into the car, settled the wages, and the two of them hurried back to the hotel, bringing the food cart out as well.

Just past nine, the road that was bustling yesterday now seemed deserted, with only a few couples walking hand in hand on the beach, enjoying the morning sea breeze and tranquility.

The sun wasn't hot yet, and the sea breeze felt pleasantly cool, perfect weather for work.

"Strange, we've been setting up for so many days, and it hasn't rained even once?"

Lucas paused, pulled out his phone, rolled his eyes, and handed it over.

"Good question, we are at the seaside, the climate is humid, it will rain tomorrow, and it's going to be heavy rain, happy?"

"...It's okay."

Lin Chen touched his nose, not expecting his words to be so prophetic.

If it rains, can they still set up the stall?

Probably unnecessary.

He asked Lucas to slowly unload, while he himself went into the food cart, closed the door, activated the time buff, and started making garlic sauce.

He originally thought that the condition for activating this buff was being at home, but later found that wasn't the case. As long as they hadn't started selling, even if they were in the pre-vending state, the location didn't really matter.

The garlic sauce made today isn't much different from yesterday, just that the garlic granules need to be finer to better coat the seafood surface.

Additionally, when buying groceries, he also redeemed a recipe for spicy crayfish, and separately made the sauce.

When he first saw the recipe, he was dumbfounded.

Not because it was difficult, but because it was unbelievably simple.

The main ingredient was actually beef tallow hot pot base...

He tossed ginger, scallions, and onions into the pot to fry until fragrant, added the hot pot base to melt, a little Pixian Douban Sauce, foreigners aren't quite fond of dishes with such a strong sauce aroma, so he used half as much.

Once the spices in the pot were fully fragrant, he added oyster sauce, sugar to adjust the base flavor, and didn't even use chicken essence, salt, or soy sauce, as the hot pot base itself is salty, and there's also garlic sauce, that's pretty much it.

If it's not salty enough, it can be adjusted on the fly later on.

After making three full pots of garlic sauce and two pots of spicy sauce, it was already past ten in external time.

The number of tourists on the beach gradually increased, and famished diners started looking for food.

Around this time, the nearby restaurants began opening one after another, the hot dog bread cart next door arrived quietly without anyone noticing.

Lin Chen opened the car door, moved the window, exited the speed-up state, the strong aroma of garlic mixed with spicy fragrance wafted out, Lucas came over following the scent.

"Done? Come on, get me a serving first, I'm in a rush!"

"Not quite yet, but making our own servings shouldn't be a problem, it'll only take a few minutes."

On the stove, there was already a pot boiling, inside was just plain water mixed with a few cans of beer.

Seizing the time before the water boiled, Lin Chen quickly cut a cob of sweet corn into convenient-to-eat strips, peeled the lotus root and cut it into normal thin slices, cleaned the small potatoes and halved them.

The water boiled.

First three kinds of vegetables boiled for two minutes, then four types of seafood were added according to size, simply boiled for another three minutes before taking them out.

Two big spoonfuls of garlic sauce, one spoonful of spicy sauce, stirred with a spoon until mixed, sprinkled with some sesame and chopped scallions, done!

No need to plate, they just took a metal basin, sat in front of the food cart, placed it on a small plastic stool, put on gloves, and prepared to eat.

The reddish-brown garlic sauce was bursting with strong beef tallow aroma and spicy flavor, topped with white sesame and vibrant green scallions, combined with the light yellow sweet corn and various seafood, it looked exceptionally enticing.

Even Lucas couldn't resist, and Lin Chen himself started to swallow down the saliva.

When it came to their own servings, they would certainly sprinkle sesame; when officially serving the customers, it depends on whether the diners can handle it.