Chapter 401 Beef Rice

Fat Bear and the others also found it to their liking.

Jian Yan was satisfied after hearing this and said to Rabbit Dad, "Dad, the ingredients for making the flower cake were found by Tuanzi. Will you make it again in the future?"

"No more!" If something tastes good, he can give up his hobby of making dumplings.

Anyway, he has hair too, and it can be rubbed just like that, except that you can't pinch it.

At worst, next time his paws itch, he can pinch the paws of Fatty Bear or Fu Dou Dou.

The feel of the claws is actually pretty good except that they are a bit rough.

So, Tuanzi and the others were freed.

I don’t make many flower cakes, mainly because it’s my first time trying it and I don’t dare to make too much for fear of messing up and wasting ingredients.

But in addition to the flower cakes and the original pot of soup, she also used the stems of a luminous plant and beef to make a pot of beef rice.

On a gold-painted bone china plate, a layer of light brown fatty beef is spread on the crystal clear rice that is shaped into a circle.

The beef and rice are both hot. In the rising heat, the beef slices are rolled into beautiful shapes. The stir-fried glowing plant stems that emit a unique fragrance are sparkling with oil. They are paired with some seaweed crumbs and a few black sesame seeds, and look fragrant and tender.

It makes people want to scoop big mouthfuls of it with a spoon and feed it into their mouths to enjoy the full and rich taste and flavor.

Next to the rice is a heart-shaped runny fried egg.

The semi-liquid egg yolk began to move like water when the spoon touched it lightly, as if it would flow out of the snow-white and tender egg white in the next second.

There was a lot of fat cattle and tubers, and the ground was covered very thickly.

When you dig in a spoon, you can hardly find any rice. All you can find are fat beef and tubers.

Beef that is not stir-fried with onions is beef without a soul.

Unfortunately, the cafeteria has run out of onions today.

But the tubers of the glowing plant make a perfect stand-in for onions.

The aroma of the stems is not inferior to that of fried onions. It also has an attractive fragrance, which is more overbearing and more appetizing than that of onions.

The fat beef that has absorbed the unique aroma of the stems and tubers is tender, salty and fragrant, and also very elastic and chewy. When you chew it, the delicious and tasty gravy will overflow, flow between the teeth, and fill the entire mouth.

Beef tastes best when it is hot, preferably scalding hot. It is said that eating too hot food is unhealthy, but compared with deliciousness, health seems so insignificant.

When you eat the hot beef roll, your breath will be filled with the aroma of beef.

It's easy to imagine how these fatty beefs are stir-fried in boiling hot oil, changing from the initial bright red to an attractive burnt brown.

Fat beef, as the name suggests, has more fat and less meat.

When stir-fried over high heat, the fat in the beef is boiled out at the high oil temperature. The beef without fat becomes thin, rolled up, delicious and tasty.

Take another bite of the plant stem, it is powdery, glutinous, soft, and has a unique fragrance. You can eat it in one bite and it is delicious!

As garnishes, seaweed crumbs and black sesame seeds may not taste as fresh and salty as the beef, or as soft and glutinous as the stems, but when combined, they provide an ultimate enjoyment.

Finally, there’s the runny fried egg!

The round, plump, tender and smooth fried egg feels soft when you press it lightly with a spoon.

Then, the edge of the snow-white egg white connected to the runny egg yolk, which was cut by the cold and hard spoon, and the thick, golden, semi-liquid yolk, gushed out like magma, slowly flowing on the fat beef, tubers and rice.

(End of this chapter)