In the early morning, the sunlight, like golden sand, poured unhindered into the floor-to-ceiling windows of the villa, spreading a bright carpet of light on the floor.
The air was filled with a long-lost dryness and freshness, mixed with the faint scent of grass emitted by the sunlight evaporating from the leaves of the sycamore trees outside the window.
In the living room, Jin Chanyun was already dressed and standing next to the open center island, pouring freshly brewed black coffee into a bone china cup.
The sunlight fell on his dark gray suit jacket, outlining the crisp shoulder line.
"Well, it's finally clear." He picked up the coffee cup, the hot steam blurring his sharp jawline. "What are you planning to do today? Go out for some fresh air?"
Jin Annuo did not answer immediately. Instead, he trotted over to him and, like a small animal confirming its territory, looked at the dark brown liquid in his cup.
She wrinkled her small nose: "Brother, you drank coffee on an empty stomach again!"
Jin Suyun laughed and reached out to rub her hair, which was a little messy from sleeping. "I'm used to it. I'll have breakfast when I get to the company later."
His eyes fell on her bare feet, "Go put on your shoes, the floor is cold."
An Nuo said "Oh" and obediently ran back to the bedroom to put on his furry slippers.
When she came out again, Jin Chanyun had already picked up the briefcase and car keys that were on the back of the chair.
"I'm leaving," he said as he walked to the entrance and changed his shoes. "There's milk and cereal in the refrigerator. Don't go hungry."
"I know!" An Nuo leaned against the kitchen island and watched his tall figure disappear behind the closed door.
She took a deep breath of the air filled with the scent of sunshine, but her eyes involuntarily drifted to the kitchen - the place where her brother had cooked heart-warming noodle soup for her countless times.
An idea, like a bud sprouted by the sun, quietly broke through the ground.
She wanted to cook. Not just noodles, but something she had tried countless times but always failed to make: tomato omelet rice.
This obsession has been around for a long time. It started a few months ago when she and her classmates went to a well-reputed Japanese fast food restaurant whose signature dish was the runny tomato omelet rice.
The golden egg skin wrapped around the distinct grains of fried rice. When it was gently cut open with a knife, the egg liquid mixed with rich tomato sauce flowed out and covered the rice grains. The double impact of vision and taste made her fall in love with this dish instantly.
She thought at that time that she must learn how to cook for her brother.
However, imagination is rich and reality is skinny.
The egg skin is either too thick and old, or too thin and has no shape and breaks easily when poked.
The fried rice was either watery or tough, and the ketchup was either bland or cloyingly sour.
The failed "works" took up a lot of space in the refrigerator, and finally became "experimental products" that Jin Chanyun quietly cleaned up.
Every time her brother saw the mess in the kitchen, he never blamed her. He just smiled helplessly and indulgently, then rolled up his sleeves to clean up the mess, and then cooked her a bowl of noodles to comfort her frustrated little heart.
But today is different! It's sunny today! With such bright sunshine, my luck must be good! An Nuo clenched his fists and encouraged himself.
She first ran to the study, turned on the computer, and diligently searched for several detailed recipes for tomato omelet rice, writing down the key steps and precautions on a piece of paper:
1. Rice: It is best to use cold rice from the previous night, and it should be broken up before frying.
2. Egg liquid: two eggs + a large spoonful of milk or light cream + a pinch of salt, beat thoroughly and sieve for a finer consistency.
3. Egg skin: Heat oil in a frying pan (enough oil), turn to medium heat, pour in the egg liquid and shake the pan quickly to spread it evenly. When the edges are solidified and the center is half cooked, remove from heat and wrap the rice.
4. Tomato sauce: Peel and dice the tomatoes, sauté the chopped onion, add tomato sauce, sugar, salt and a little water and cook until thick.
The sticky note was stuck in the most conspicuous place on the refrigerator door.
The refrigerator was well stocked with ingredients. She took out two large, bright red, ripe tomatoes, carefully cut a cross on the top with a knife, then placed them in a bowl and poured boiling water over them.
Watching the tomato skin curl and twirl in the hot water, she felt a little proud—she had learned this from a tutorial, and peeling the skin was indeed much easier! The peeled tomatoes were cut into even small dices and placed in a white porcelain bowl, looking as tempting as rubies.
The onions were also chopped into small pieces, although it was still so spicy that it made her tears well up while cutting.
Next was to deal with the leftover rice. She had deliberately cooked extra rice last night and refrigerated it overnight.
The rice grains were indeed distinct, and she patiently pressed and spread them with a rice spoon to ensure there were no lumps.
Beating the eggs is key. She took out two beautiful free-range eggs and gently tapped them on the edge of a bowl, letting the egg white and yolk slide into the bowl. Then she added a tablespoon of fresh milk from the refrigerator and a sprinkle of salt.
Picking up the chopsticks, she began to stir attentively.
She remembered that the tutorial said that sifting would make the egg smoother, so she took out a fine mesh sieve and slowly poured the egg liquid into it to filter it. Sure enough, some of the unbeaten egg tendons were filtered out, and the egg liquid became as smooth as silk.
"Everything is ready!" An Nuo encouraged herself. She put on the apron with the strawberry print on it—it was a "childish" gift her brother had brought back from a business trip. She had disliked it then, but now she felt it was particularly appropriate for the occasion.
She lit the fire, heated the pan, and poured in some oil. She followed the instructions exactly, using a little more oil than usual for cooking.
She watched the oil in the pan begin to smoke slightly and picked up the bowl of chopped onions.
With a "sizzle", the chopped onions were put into the pot, and a rich aroma instantly burst out, spreading in the sunny kitchen.
She quickly stir-fried it with a spatula, watching the transparent onion pieces slowly turn golden, the edges slightly burnt, and emit a sweet fragrance.
Next comes the star ingredient, the diced tomatoes. The vibrant red cubes are tossed into the pan and mixed with the caramelized onions, creating an even more vibrant sizzle.
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