While the wontons are cooking, take out a disposable bowl, put some lard, chopped green onions, seaweed, and shredded egg skin at the bottom, and pour in boiling hot broth. In an instant, steam rises and the aroma of the broth fills the air.
The warm air also dispelled some of Lin Zhou's fear.
Distracting yourself when you're scared is really helpful.
Lin Zhou did what he knew best and stopped overthinking, which made him feel less afraid.
At this time, the wontons in the pot were also cooked.
The wontons, scooped out of the pot, are as thin as cicada wings, resembling tiny white, transparent fish entering the water. Their transparent tails spread out on the surface, and their heads are wrapped around a ball of pink meat filling. Under the light, they radiate heat and can be described as gleaming.
At first glance, the dark purple seaweed, the bright green scallions, and the golden egg crepe strips are all mixed together, glistening with specks of oil. The dish is light yet incredibly flavorful and delicious.
The aroma of lard, mixed with the fragrance of scallions, is infused with the rich broth, making one want to take a deep breath.
Lin Zhou couldn't wait to hold the bowl of wontons in his hands, and only when he felt the warmth did he begin to feel a sense of comfort.
He carefully blew on the rim of the bowl and took a sip of the soup.
The moment the piping hot broth touches your mouth, you can feel the overwhelming surge of umami flavor.
The soup made from pork bones is light and easy to make, with no greasiness at all; if you don't look closely, you might mistake it for plain water.
Adding lard gives it a meaty aroma, while the flavors of scallions and seaweed blend in, adding a refreshing umami taste. One bite and it's no exaggeration to say it's so delicious it'll make your eyebrows fall off.
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