Ling Miao seized the opportunity and poured in the eggplant strips that had been prepared beforehand.
The minced meat mixed with the eggplant strips instantly released an unparalleled aroma.
Then the seasonings were poured in, and the originally light-colored eggplant strips and minced meat were instantly dyed a rich sauce color.
The thick broth simmered, mingling with the aroma of meat, and the rich, brown sauce coated every inch of the dish.
"I wish I had fans."
Ling Miao was a little disappointed. The slightly firm and chewy vermicelli had soaked up all the broth and become soft, chewy, and delicious.
"Is it the same as rice noodles?"
Susan and Rella asked curiously.
"no."
Ling Miao shook her head, "That's made with mung beans."
"Peas are fine too."
She added, "It's usually used as a side dish."
"It's also delicious."
However, it seems that the Ancient Culture Research Institute of the Interstellar Era has not yet recreated the method of making Longkou vermicelli.
“Mung beans can also be used to make vermicelli.”
Rella and Susan looked at each other, and Susan couldn't help but speak up, "I thought only rice could make it."
Ling Miao chuckled, "There are many ingredients that can be made into powder."
"For example, sweet potatoes, potatoes, bracken roots..."
"There are many raw materials. Theoretically speaking, as long as the plant itself contains starch, it can be made into powder."
There are also lotus root starch strips, konjac noodles...
These powders are not only low in calories, but also taste great.
It is very popular among young women.
The two were dumbfounded. "So many?"
"The ancients were so clever! How did they come up with the idea of making vermicelli from these things?"
When this topic came up, Ling Miao felt a little heavy-hearted.
She tried to relax her expression, "because in the past, many people were forced to starve to death,"
"They eat anything to survive."
This is also the reason why many foreign countries attacked them in their past lives.
They thought they were unhygienic and ate anything.
But in reality, the fact that people in China eat everything is the result of their struggle against nature.
"Alright, the eggplant casserole is ready too."
"Now it's time to prepare the next dish."
Leaving aside this somewhat heavy topic, Ling Miao began instructing the two to prepare the next dish.
As usual, cut the pork belly into cubes the size of mahjong tiles.
Rella was in charge of breaking up the eggs.
The orange-yellow egg yolks and the clear, stringy egg whites nestled obediently in the bowl. Rella added a suitable amount of salt.
Then, as Ling Miao requested, an appropriate amount of warm water was poured in, and finally, the mixture was stirred and the foam on top was carefully skimmed off.
"Now we can put it in the pot."
"It's done so quickly?"
This was the first time she had ever seen a dish so simple to make.
"You can also try making it for Lersen-Lerin."
Rella was eager to try and readily agreed.
It's so simple, she really wants to try it.
I haven't cooked a single dish on my own yet.
Thinking of this, she glanced sideways at Susan, who was cutting meat.
The other person is dedicated to learning to cook, unlike her who only thinks about being a dabbler.
For every dish and every step, whenever the other party had time, they would carefully recall and repeatedly try it out. If they encountered anything they didn't understand, they would humbly ask Ling Miao for advice.
Strive for perfection in every step.
By now, she can completely handle the cooking of some simple dishes.
For example, right now.
While Ling Miao directed, Susan calmly and collectedly put the chopped meat into the pot to sauté the excess oil.
Her expression was calm, and her hand holding the spatula was steady.
He showed no signs of nervousness at all.
Rella stroked her chin and began to read with great interest.
After watching for a while, she looked away and started processing the shrimp she had caught.
Remove the shrimp veins deftly and cook the prepared shrimp in a pot until done.
In just two minutes, the processed shrimp turned red, a vibrant and very appealing color.
Rella skillfully pinched off the shrimp heads, peeled off the shells, and then neatly arranged the peeled shrimp meat on the steamed eggs.
The steamed egg is light yellow and incredibly smooth.
The shrimp trembled slightly the moment it was placed on the plate.
With just a simple addition of soy sauce, a bowl of shrimp and egg stew is ready.
However, while she finished hers, Susan had only just begun.
Fortunately, there aren't many customers yet, so we can wait a little while.
After that, when there were more customers, it became unsustainable.
Ling Miao glanced at the time, lost in thought.
Perhaps we could hire a few more people.
However, this time, the person must know some cooking skills.
Thinking about this gives Ling Miao a headache.
Skilled people are scarce everywhere, but convincing someone to stay in your small restaurant is difficult.
Moreover, most people aspire to have their own private chef.
Either they start their own business, open a restaurant and become their own boss, or very few people are willing to be someone else's assistant.
With this in mind, Ling Miao opened her Star Brain with hope, logged into her Star Network account, and posted a recruitment message.
Fortunately, there's no rush, we still have time to take it slow.
She composed herself and glanced at Susan's progress. The other woman looked serious and focused, steadily stirring the braised pork in the pan.
It's time to color it. The syrup coats the meat pieces evenly, giving them a glossy, light honey color.
Ling Miao felt relieved and turned around to start making mung bean paste milk.
She scooped out two spoonfuls of mung beans, washed them clean, and then put them in a pot with water and brought them to a boil over high heat.
Because the mung beans weren't frozen, they needed to be cooked for a longer time to easily become mushy.
Ling Miao patiently watched the contents of the pot, occasionally glancing at Susan's side.
Rella prepared the milk as Ling Miao had requested.
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