So, this is what salted duck eggs look like before they're fully cooked? They're a beautiful golden yellow.
So, uncooked salted duck egg yolks look like this; they actually look quite appealing.
I wonder if this tastes fishy?
Anyway, it tastes great with plain congee; it's not fishy at all.
[You're overthinking it. Everyone should trust the streamer's abilities.]
That's true. The streamer has made so many dishes, and they've never messed up. They're always delicious.
Upon hearing this, those who were still questioning the situation immediately fell silent, and everyone watched with curiosity as the livestreamers wrapped the zongzi (sticky rice dumplings).
Some professionals even started popularizing science by consulting ancient books and materials. Ling Miao quietly wrapped the zongzi, glancing at the live broadcast room from time to time and chatting. For a while, the atmosphere in the live broadcast room was very harmonious.
Cedrian watched Ling Miao through the live stream, and then traced her outline with his finger.
He looked at Ling Miao, remembering that the two of them hadn't even had a chance to say a word before leaving, and couldn't help but feel disappointed.
Even though the other party had clearly softened their stance, for some reason, they suddenly became distant.
And he hadn't even had a chance to officially...
Cedrian lowered his eyelashes, his long, thick lashes obscuring his dark eyes, and he pursed his lips.
Watching Ling Miao quietly wrapping zongzi in the live stream, the gloomy mood that had been rising and falling in her eyes seemed to dissipate a little.
"General"
Yarsi walked in.
Cedrian turned off the live stream and looked at his subordinate standing in front of him. The subordinate had his head down and seemed not to have seen his superior's action.
"The last small group of roving space pirates has been completely wiped out."
"The remaining surrendered personnel have all been escorted to the deep-sea prison."
Cedrian nodded slightly, and Yarsi, seeing that there were no further instructions, withdrew.
With everything settled, Cedrian reopened his Starbrain and began processing the documents.
A transparent live streaming page floated in the air above him. He would occasionally look up at it and then look down to deal with what he was doing.
He only put down his work and looked up when something sweet and soft was suddenly stuffed into his mouth.
Only then did he realize that Ling Miao's zongzi were ready.
The other person held a half-peeled zongzi in their slender, fair hands.
The originally bright green bamboo leaves have been boiled until they turn a dark green, almost black, but when the leaves are peeled open, the glutinous rice inside is dyed a honey color.
The glutinous rice ball, which had been rendered in a honey color, had already been given a small bite by its owner, revealing a shallow, crescent-shaped notch.
Ling Miao squinted, her eyes slightly upturned, looking just like a kitten enjoying the sunshine.
She chewed the red bean paste rice dumpling slowly.
The sweet red bean paste turns a dark red color after cooking, flowing like honey. As the heat continues to rise, the honey-like juice of the red bean paste seems to soak into every inch of glutinous rice.
The sticky glutinous rice is glossy and white. After being cooked, it sticks together in a ball. The sweet flavor of red bean paste permeates the entire glutinous rice ball. When you take a bite, you can almost see the red bean paste with a flowing, sandy texture.
It was piping hot, almost scalding.
It's worth mentioning that the whole glutinous rice ball not only has the sweetness of red bean paste, but also the fragrance of bamboo leaves. Taking a bite seems to immerse you in the subtle aroma of bamboo leaves.
The zongzi wasn't very big, and it was quickly eaten in small bites. Cedrian came back to his senses, looking at Ling Miao's empty hand with lingering satisfaction, his Adam's apple bobbing involuntarily.
Meanwhile, the live streamers were still urging the host to try it again.
After trying the red bean paste rice dumpling once, Ling Miao's gaze fell on the salted egg yolk and pork rice dumpling on the side.
She picked up a cooked rice dumpling and gently peeled it open.
As the bamboo leaves were peeled away by fingers, the glutinous rice balls inside were fully revealed.
The marinated pork belly chunks, during the cooking process, allow the sauce to seep into every part of the meat, causing the white glutinous rice balls to be tinged with a light brown color, just like the previous red bean paste dumplings.
However, compared to the sweetness and honey color of the red bean paste rice dumpling, the salted egg yolk and pork filling seemed much more subdued.
It was only lightly stained with a layer of soy sauce color, and its aroma was not as sweet and enticing as that of red bean paste rice dumplings.
Ling Miao took a small bite, and the salty and savory flavor inside quickly seeped into every inch of her taste buds through the opening.
Just then, a piece of salted duck egg yolk that had been bitten open was put into my mouth along with the glutinous rice.
The salted egg yolk has a sandy texture, with a slightly salty and mellow flavor. It is wrapped in the fragrance and soft stickiness of glutinous rice. Every chew brings a taste to the taste buds that is completely different from the sweetness of red bean paste.
As Ling Miao took another bite, the whole piece of pork belly inside was revealed.
After being marinated, the pork belly has a rich, dark red color and aroma when cooked.
The dark red lean meat and the light brown, translucent fat generously exude the rich aroma of meat.
However, perhaps because it was wrapped in glutinous rice, the meaty aroma was not as strong as the previous meat dishes.
The thoroughly cooked fatty meat melts like jelly, quickly becoming soft and mushy as you bite into it, spreading out on your taste buds, while the lean meat has a more stubborn texture compared to the fatty meat.
It has a firm and chewy texture, which, combined with the soft and sticky glutinous rice and the salty and mellow egg yolk, creates a unique flavor.
We finished both rice dumplings, and the last one left was the jujube rice dumpling.
It has a soft, sweet, and glutinous texture with a subtle jujube aroma. The pitted jujubes are so soft and glutinous that they melt in your mouth when cooked.
The aroma of dates, the fragrance of bamboo leaves, and the sweet, soft glutinous rice blend together to create a wonderfully unique fragrance.
Its taste is similar to red bean paste, but it's not as sweet. Instead, it's a light sweetness that seems to leave a lingering aftertaste.
In any case, most people enjoyed the food this time.
After Ling Miao's live stream became a hit, various popular related products related to zongzi (sticky rice dumplings) also emerged.
It even sparked a surge of interest in studying the ancient culture of Earth.
But that's a story for another time.
At that moment, Ling Miao watched the live stream that had suddenly connected and clicked on the link with great interest.
The live stream on the other end was lagging and blurry, and just as the viewers in the chat were getting impatient...
A timid little girl appeared in the live broadcast room. Her clothes were tattered, and she looked very poor and backward.
The netizens who were initially a little impatient quickly lost their temper.
Ling Miao looked at the little girl and was about to speak when the little girl opposite her held up a round, red fruit.
She seemed somewhat frightened, her expression trembling.
Ling Miao could see that her palms were tightly holding the red, round, and plump fruit.
Just as she was about to speak, her gaze sharpened, scrutinizing the round, plump, red fruit from top to bottom.
Suddenly exclaimed—
"This is a tomato?!"
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