Are you sure this is really okay for us?
Off-camera, Sayuri Mishima, dressed in a chef's uniform, remained composed and struck up a conversation with Jack Brown under the guise of exchanging ingredients:
"It seems the other side has discovered our alliance break, and they've changed the menu at the last minute."
"Of course, no problem."
Jack Brown was a typical white man, tall and with neatly groomed blond hair. If you ignored the greed in his eyes, he could be quite deceptive.
"This is my strategy. Trust me, make a good impression on an immature young girl, lower her impression of me to the minimum, and then pretend to be a gentleman and apologize. She will feel guilty for misunderstanding a good person, and that is exactly the beginning of love."
"Women are always drawn to the men who rescue them when they're in trouble; you know that better than I do, don't you?"
Sayuri Mishima frowned, a hint of well-hidden impatience flashing in her eyes, but her expression remained impassive.
“I got the scallions she needed.”
"marvelous!"
Jack Brown calmly whistled: "Now it's time for our ace to step in."
...
...
You said you were going to give me the rock candy?
Xu Milu held the rock candy as if she were carrying a bomb. If the camera hadn't been on a live broadcast, she would have bluntly asked the other person, "Are you sick?"
—Just now, Jack Brown delivered some scallions and salt. Not only that, he also gave the camera a weird, awkward laugh for a full five minutes.
"Of course, mutual help is the true meaning of this game. I'm really sorry about what happened earlier. I've discussed it with others, and I hope this is what you need."
After saying that, the other person gave her a slight smile; their bright golden hair reflected in their lake-green eyes, creating a very deceptive effect.
"I apologize again for their ungentlemanly behavior just now, especially for such a beautiful girl like you."
The other person spoke fluent Mandarin, and many viewers in the live chat were drawn to this handsome chef's assistant.
Wow! So handsome!
He's so polite! And his Mandarin is excellent!
[His legs are 1.8 meters long!! Is he flirting with a girl?]
What's going on? Why are those bastards from the Bald Eagles suddenly being so polite? I'm not used to it...
[Oh my god, he smiled at her! I almost fainted! What sweet love!]
[My goodness, it's such a waste for someone with that kind of looks to be a chef!]
[If you hadn't mentioned it, I would have realized that both this guy and his Japanese assistant are incredibly handsome—one's like an elf prince, and the other's a sporty, healing-type heartthrob!]
[Add Guan Wenyan, and this whole "Chef Competition" thing should just be renamed "Produce 101"!]
? ? ?
The comments section was filled with "Wow!", but Xu Milu looked like she wanted to die, wishing she could immediately escape back to the Journey to the West world to see monsters and cleanse her eyes.
What day is it today?
First, they ran into the overly friendly Guan Wenyan, and then they bumped into a greasy, bald-headed eagle. Do they really think this is cool?
What exactly is the bald eagle up to?
Are the Chinese players the only ones taking the game seriously?
Why didn't you stand up for her when Andrei and Mishima were fighting over her ingredients?
She pretended to be a good person afterward; she's not blind.
"I'm sorry, you may have misunderstood. I don't need these. You can ask someone else."
Xu Milu suppressed her inner rage, gave a forced smile and thanked the other person, politely declining their offer without even giving them a friendly look, before turning back to continue processing the ingredients.
No matter what schemes or tricks they have, even if Lavinia comes to kill them today, she has to make this pot of braised pork with abalone in Shaoxing wine first!
Why is this woman so difficult to deal with?
The profile says she's never been in a relationship and prefers blond, blue-eyed men, right? She should be easy to get, right?
Jack Brown clearly hadn't expected Xu Milu to be so unyielding, and his expression froze for a moment.
He was about to say something more when he saw Bai Bao'er intentionally bringing the camera over, so he gritted his teeth and slunk away.
Aren't these Chinese people rivals? Why are they suddenly so nosy?!
...
...
Without Jack Brown's interference, Xu Milu was fully focused on the game:
The freshly slaughtered pork belly is delivered here within three hours of being bled. Underneath the smooth, fish-skin-like skin are layers of pork with alternating layers of fat and lean meat—three layers of fat and two layers of lean meat—making it an absolute must-have for any chef.
The abalone, about the size of a ping-pong ball, was incredibly fresh. The soft flesh writhed in the brine. The Shaoxing wine was also top-quality; once the mud seal was opened, it released a rich, intoxicating aroma, full of the flavor of time.
Cut the pork belly into 4cm x 4cm pieces and tie them tightly with straw rope to prevent the meat from falling apart completely when cooking. Take out the abalone, use the tip of a knife to pry open the back shell, cleanly remove the teeth and internal organs, score it, and set it aside for later use.
Cut open the back of a raw chestnut, put it in boiling water for five minutes, then quickly take it out and soak it in ice water. After that, peel off the skin to see the slightly yellow chestnut meat inside.
Pour out the Shaoxing wine, wash the jar clean, and then stack the tied pork chunks neatly inside. Next, add chestnuts, shiitake mushrooms, and abalone with crisscross cuts, sprinkle in a few rock sugar pieces and ginger slices, and finally pour in half a jar of Shaoxing wine. Cover the mouth of the jar with tin foil and place it on the fire to simmer over low heat.
Strictly speaking, Xu Milu learned the recipe for braised abalone with pork in Shaoxing wine from Old Man Liu.
Back then, Shan Hai Restaurant was called "Dami Meishi Pu" (rice food shop), a name that sounded incredibly rustic. The only chef in the restaurant was Old Liu. At first, neither he nor his grandson knew what silver ribbonfish was, nor did they know how to cook abalone. So they just randomly added Shaoxing wine and pork and stewed them together in a jar. Unexpectedly, the taste was surprisingly good.
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