Use the best cuts of pork belly, with a good balance of fat and lean meat. Cut the pork into 2x2 cubes, add salt, cooking wine, and pepper, and stir. Finally, add an egg, a little cornstarch, and stir well. Set aside for later use.
Add a little salt to cold water. Peel and cut a fresh pineapple into chunks, soak it in the salt water for ten minutes, then drain and set aside.
Heat oil in a wok until it reaches 70-80% of its maximum temperature. Add the marinated pork chunks and fry them over low heat until they turn golden brown. Remove them from the oil and fry them again over medium heat until the coating on the pork chunks turns a glossy golden brown. Then you can proceed to the next step.
Leave some oil in the pan, add the chopped pineapple chunks and stir-fry, then add the flame-colored pineapple leaves, tomato sauce and a little white vinegar for seasoning, stir-fry until a small pot of orange-red sauce is formed, then add the slightly cooled pork chunks and stir-fry together. Xu Milu also made a simple adjustment to this dish. Before adding the pineapple chunks, she added a handful of chopped lily petals. The thick, edible lily petals have a light floral fragrance, which can better neutralize the sweet and sour taste of the dish after stir-frying.
[Thick-skinned, large-petaled lily: The entire plant is non-toxic, the petals are sweet and edible, and the roots are rich in starch, making them a staple food on the tables of the Orok people.]
The improved sweet and sour pork with pineapple was indeed very popular. The pork chunks, fried twice, had a golden-brown skin, and the bright orange-red sauce clung to the pork and pineapple chunks. White lily petals were interspersed among them, adding a touch of color to the dish.
A gentle bite.
First, there's a "crunch," and the batter on the surface of the meat chunk breaks open, revealing the tender pork inside. Because it's coated with starch, the pork inside isn't dry at all; instead, it's juicy and tender. Paired with the sweet and sour sauce on the outer layer, and then a bite of fresh pineapple bursting with fruity aroma, the fruity fragrance of pineapple, the rich and juicy pork, and the delicate floral scent of lily all explode in your mouth—it's simply amazing.
"It's so delicious!! The fruity aroma in this dish is absolutely perfect!!"
"The combination of floral fragrance and pork belly is simply perfect!!"
"My God! By the God of Gourmet Food! A chef with black hair and black eyes! This is Lady Miru, who was featured in 'Gourmet Magazine'!"
"It's Lady Miru's float!!"
"Hey! Get out of my way, you selfish bastards! I really want to try Lady Miru's cooking too!!"
The sweet and sour pork with pineapple and lily bulbs was indeed very popular. Fu Xuan and Yang Shu worked together very well, one serving the food and the other collecting the money. The sound of gold coins being put into the box filled the air.
"Wow! Xu Milu is amazing! Is she really a chef in real life? My mouth is watering."
As Yang Shu collected the money, he watched Xu Milu cook with longing, his eyes practically glued to the pot.
Both of them were temporary participants in the carnival activities, working as assistants for Xu Milu to earn money.
"Maybe the world itself is a miracle to us, isn't it?"
Fu Xuan smiled gently and deftly folded the petals of a flower twice, turning it into a specially made disposable flower bowl. The yellow and red pineapple sweet and sour lily meat was served in the brightly colored petals, looking particularly tempting.
Although they had already tasted this dish, the two of them still couldn't help but eat it after smelling the steaming aroma.
Watching Xu Milu prepare delicious dishes with my own eyes is simply torture.
"Click".
"Click".
"Click".
Once Xu Milu starts cooking, her expression becomes exceptionally serious and focused.
She held a bowl in one hand and an egg in the other. With a flick of her wrist, she gently tapped the egg on the bowl, letting the yolk fall into the large bowl. A few yolks crowded together in the bowl, and in the next second, they were whipped into a liquid state by the rapidly stirring chopsticks.
However, Xu Milu did not pour oil directly into the pot. Instead, she poured the egg mixture into the already steamed rice and coconut. The golden egg mixture fell into the white rice, and with her wrist stirring, every grain of rice was coated with golden yellow.
"Is this supposed to be fried rice? Why did you put a raw egg in the rice?"
Fu Xuan watched intently and couldn't help but ask a question.
"..."
Someone suddenly spoke up, and Xu Milu glanced up at the person while continuing to work on her hands, replying:
"Regular eggs have a natural fishy smell, so you need to stir-fry them to remove the smell before adding rice. The advantage of wheat ear egg dumplings is that they don't have this problem. Soaking the rice in egg liquid allows it to fully absorb the egg liquid before stir-frying, making the rice chewier and the egg and rice aromas blend more fully."
She flicked her wrist and poured hot oil into the pan. Once the oil was hot, she casually added a handful of chopped scallions. The scallions sizzled in the hot oil under the high temperature, and the aroma quickly filled the air.
"Knock knock—"
The palm-sized shrimp meat is split open with the tip of a knife, and the snow-white shrimp meat is cut into cubes. After being put into the oil, the shrimp meat curls slightly, forming a beautiful flower shape.
[Violet Shrimp: Non-toxic, named for its reddish tail and pale violet color on the head and carapace. The shrimp meat can be eaten raw. Three-star catch rating.]
Even prawns the length of an adult's arm are just ordinary ingredients on the food continent, and Xu Milu uses them without any hesitation. Once the prawn meat in the pot turns a charming light pink, she adds corn kernels, green peas, and diced carrots, stir-fries them, and then adds rice and raw coconut granules soaked in egg liquid.
Once the water in the pan has evaporated and the rice is cooked into individual grains, add a little salt for simple seasoning. Golden egg flowers bloom in the pan, and green beans, red shrimp, and red carrot cubes come together, transforming simple ingredients into an extraordinary delicacy.
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