"What's wrong? Did Black give you a hard time?"
"No," Su Wei shook his head. "I took a job. It's a commission from the Fish and Game Department to catch the poacher who killed the doe."
Emily frowned. "That's dangerous. And that's the Fish and Game Department's business."
"The pay is very high," Su Wei said, "And it reduces the guild's cut, which is very important to me."
Emily was silent for a few seconds.
She understood Su Wei; once this decision was made, not even a bulldozer could pull it back.
"What do you need me to do?" she asked.
"I'd like to stay here for a few more days," Su Wei said frankly. "The cabin at the foot of the mountain is too far, and going back and forth would be a waste of time. That cabin... isn't suitable for preparing for battle. I need a warm place to organize my equipment and rest."
He paused, then added, "Of course, I'll pay the rent. You'll need..."
"Make a deal."
Emily interrupted him.
She pointed to the dripping seafood bag in the entryway, then to her stomach.
"The rent is that. You buy the ingredients, cook, and feed the Cotton Candy three meals a day." She raised her chin, like a shrewd landlady. "If you dare burn the shrimp, I'll kick you out to sleep in the hallway."
Su Wei couldn't help but twitch her lips as she looked at her feigned fierce expression.
"This price is very fair." He stood up, rolled up his sleeves again, revealing his muscular forearms. "Since the landlady is so generous, I can't be stingy."
He picked up the bag full of seafood and skillfully tied a knot.
"Just wait. Deep-fried prawns, crispy fried squid rings, and salmon tomato soup."
Emily cheered, flopped back onto the sofa, and grabbed the remote. "I want to watch that cooking show! To keep an eye on you!"
Su Wei didn't turn around; she just waved her hand with her back to her.
He entered the narrow but fully equipped kitchen.
He turned on the tap, and the icy water washed over his hands, completely bringing him back to his senses from the cold outside.
This place isn't as desolate as the log cabins in the mountains.
The kitchen smelled of food, the living room had the sound of a television, and someone was waiting for dinner.
Su Wei felt much more at ease.
Su Wei tied on an apron, a pink apron with a cartoon cat printed on it.
It looked a bit comical on his 1.8-meter frame, but he didn't care.
He pulled a chef's knife from the knife rack and lightly ran his thumb along the blade.
[ Cooking Module LV3, Activated.]
At that moment, Su Wei's aura changed.
His focused gaze made him look nothing like a hunter, but rather like the master of the kitchen.
With a flash of the knife, the vein of a spotted shrimp was precisely removed.
Closing the sliding door seems to shut out all worries.
Now, all that's left is cooking.
Author's note on the product launch!
It will be available for purchase at midnight tonight, which is 00:00 on the 24th! Thank you all for your support!!
I kept my promise to add more chapters and reach 10,000 words a day. I'll release three chapters first to complete the online release!
As of now, it has received 162 monthly votes, which, as Mushroom previously stated, translates to 16 extra chapters!
Then, three chapters will be updated at 8 AM, and another four chapters will be updated around 4 PM!
I expect to update 10 chapters on the 24th!!! Excluding the four daily chapters of 10,000 words, that means I'll be adding six extra chapters!
Don't worry, the remaining 10 chapters will be added gradually over the next few days!
Because I type rather slowly, and although many people have given me feedback, I really did research before writing this. I might have some omissions since I'm not a local, so I apologize in advance.
Mushroom has read everyone's opinions and will work hard to write and update, striving to gradually improve.
Thank you all for your support!
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Chapter 78 Food and the Pre-Operation Plan (Please Subscribe)
The knife tip pried open the back shell of the spotted shrimp, and a black vein was completely removed.
Su Wei's hand was very steady.
[ Cooking Module LV3] gives him a keen sense of taste and allows him to precisely control the structure of ingredients.
The spotted prawns were quite large, with translucent flesh and a cool, thawed feel.
Su Wei didn't cut off the shrimp heads, so the shrimp roe inside was very fresh, which is the key to this dish.
After processing the shrimp, he started working on the two hooked squid.
The meat of this squid is very coarse; if it's not prepared properly, it tastes like chewing on a leather belt.
Su Wei held the knife at an angle and made fine cross-shaped cuts on the inside of the squid, controlling the depth of each cut to two-thirds of the thickness of the flesh. This way, he could cut through the tough fibers without severing the flesh.
Thump, thump, thump.
The sound of the knife blade hitting the cutting board was rhythmic.
The sliced squid rings were thrown into ice water with ginger slices and cooking wine to soak.
Using this time, Su Wei started heating oil in a wok.
Cut the tomatoes into small pieces and sauté them in hot oil until they release their red juices.
The red salmon fillets are cut into bite-sized pieces, skin side down, and pan-fried until golden brown to lock in the oil.
Boiling water was poured into the pot, and with a "sizzle," white steam rose up carrying a rich, sour aroma.
The sound of swallowing could be heard from the living room.
There were also foxes making anxious "whimpering" sounds.
Su Wei didn't turn around, but the corner of his mouth twitched slightly.
He turned the heat down, covered the pot and let the soup simmer slowly, then turned around and started making the most troublesome dish: stir-fried prawns.
High heat, lots of oil.
Drained prawns slide into the pot, their shells instantly turning from bluish-gray to red.
Su Wei tossed the wok around, the heavy iron pan moving with ease. The high temperature brought out the shrimp oil, filling the air with the aroma of charred shrimp.
He added an extra spoonful of sugar to the sauce.
The winters in Kodiak are too cold, and the body needs sugar and calories.
It's also a seasoning; Emily prefers a sweeter flavor.
Finally, there were the calamari rings.
Coat with cornstarch, dip in egg wash, and then roll in breadcrumbs.
When the oil is about 60% hot, add the ingredients to the pan.
Golden bubbles rose rapidly as the squid rings floated and sank in the oil.
The meat, which was originally soft and limp, quickly curled up and became plump after being heated.
Three dishes and two bowls of rice.
Su Wei turned off the heat and plated the dish.
A line of light blue text popped up in my field of vision.
[Cooking complete. Quality: Excellent.]