Then, he slowly poured cooking oil into the pot. As the amount of oil increased, the pot began to emit a slight "sizzling" sound. After a while, the oil began to smoke slightly, indicating that the oil temperature was right.
Xiao Yi picked up an egg, tapped it gently on the edge of the pan, and skillfully broke the eggshell with his hands. The egg white and yolk quickly slid into the oil. In an instant, oil splashed everywhere, and the sound of "crackling" filled the air. The egg quickly expanded in the oil, and the edges became golden and crispy.
He kept repeating this action, throwing eggs into the pan one after another. More and more fried eggs were in the pan, like golden flowers blooming.
Xiao Yi held the long chopsticks and kept turning the fried eggs in the pan to ensure that each one was evenly heated and fried to a golden color, crispy on the outside and tender on the inside.
As time went by, the kitchen was filled with the rich aroma of frying, the unique aroma of eggs and hot oil. Sweat gradually appeared on Xiao Yi's forehead, but his hands were still operating steadily and skillfully.
One hundred fried eggs gradually took shape in the pot, each one was plump and tempting, and the golden color made people salivate at the sight. Xiao Yi looked at the full pot of fried eggs and a satisfied smile appeared on his face.
The golden and crispy appearance of the fried egg is enough to make you salivate just by looking at it. Its color is like ripe ears of wheat in autumn, shining with an alluring light.
Gently pick up a piece with chopsticks, and you can hear the crispy skin making a crisp "crackling" sound, as if telling you how delicious it is. Take a bite, and you will first feel the crispness of the skin, which breaks between your teeth and turns into countless small pieces, bringing a pleasant taste.
The inside is fluffy and soft, full of air. The uniqueness of fried eggs lies in its layered texture, from the crispy outer skin to the soft inner part, every bite is full of surprises.
Whether you put the fried egg into steaming hot snail noodles to let it fully absorb the rich soup, or pair it with a refreshing vegetable salad to add a unique crispy taste, or mix it with spicy sauce to become a unique snack, it can show unparalleled deliciousness.
When it meets the snail noodles, the pores of the fried egg are soaked with the sour, spicy and delicious soup. When you take a bite, the rich taste of the snail noodle soup first hits your taste buds, followed by the crispy and softness of the fried egg itself. The two blend together, making you unable to stop.
When paired with vegetable salad, the crispness of the fried egg adds a rich taste and strong aroma to the refreshing vegetables, making the simple salad no longer ordinary.
If accompanied by spicy sauce, the spicy taste and the crispy fried eggs are perfectly combined, stimulating every taste bud on the tip of the tongue, bringing a hot and satisfying taste feast.
In short, fried eggs, with their crispy and golden texture, can become the highlight of the table no matter what ingredients they are paired with, leaving people with an endless aftertaste and intoxicated in this delicious world. Xiao Yi stood in front of the kitchen counter, preparing to make fish-flavored shredded pork in an orderly manner.
He first took a piece of fresh pork tenderloin from the refrigerator, placed it on a chopping board, and cut it into evenly thin strips. He placed the shredded pork in a bowl, added a little salt, cooking wine, soy sauce, and cornstarch, and gently mixed it with his hands. He then marinated it for a while, allowing the pork to fully absorb the seasoning and become more tender and flavorful.
Next, Xiao Yi took out the carrots, green peppers, and black fungus and washed them. He first sliced the carrots thinly and then cut them into thin strips. After removing the seeds from the green peppers, he also cut them into thin strips. After soaking the black fungus, he tore it into small pieces and also cut them into thin strips.
Then, he began to prepare the fish-flavored sauce. In a small bowl, he added two spoonfuls of sugar, two spoonfuls of aged vinegar, one spoonful of light soy sauce, one spoonful of oyster sauce, an appropriate amount of salt and starch, and then poured in half a bowl of water. He stirred evenly to fully blend the various seasonings.
Xiao Yi lit the stove, placed a wok on the stove, and poured in a suitable amount of cooking oil. When the oil was hot enough to smoke slightly, he poured the marinated shredded pork into the wok and quickly stir-fried it. The shredded pork quickly changed color in the wok, giving off an enticing aroma. When it was cooked through, he removed it and set aside.
Add a little more oil to the wok and sauté the minced garlic and ginger. Next, add the shredded carrots, green peppers, and wood ear mushrooms and stir-fry over high heat. The vegetables crackle in the wok, and Xiao Yi skillfully wields the spatula to ensure they are evenly heated.
After the vegetables were slightly softened, Xiao Yi poured the fried shredded pork back into the pot and continued to stir-fry. Then, he poured the prepared fish-flavored sauce into the pot. As soon as the sauce entered the pot, it immediately embraced the ingredients warmly, making a "sizzling" sound.
Xiao Yi quickly stir-fried the meat and vegetables, coating them in the rich fish-flavored sauce. As the sauce thickened, the aroma grew stronger.
Finally, Xiao Yi turned off the heat, took the brightly colored and fragrant shredded pork with fish flavor out of the pot, and placed it on a plate. When the steaming hot shredded pork with fish flavor was served on the table, its rich and tempting color instantly caught people's attention.
The shredded pork is an attractive tan, with distinct textures and a slight sheen. The shredded carrots are a vibrant orange-red, the shredded green bell peppers are a juicy emerald green, and the shredded wood ear mushrooms are a lustrous black. They interweave like a vibrant, colorful scroll.
A close sniff reveals a unique aroma. First, the rich aroma of pickled peppers and broad bean paste tantalizes the nose, with a hint of spiciness and a mellow fermented flavor. Then, the tartness of vinegar and the sweetness of sugar intertwine to create a mouthwatering sweet-sour flavor. The spiciness of scallions, ginger, and garlic also lingers, adding a layer of flavor to the dish.
I couldn't wait to pick up a piece of pork with chopsticks and put it in my mouth. The first thing I felt was the smoothness and elasticity of the shredded pork. Each shred of pork was full of rich flavor, tender and juicy, and full of taste when chewed.
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