Back in the real world, Lin Zhiyue immediately started busying herself in the kitchen.
She cut the meat she brought back from the space into even-sized chunks and prepared to make meat buns.
She carefully placed the yeast into the warm water, as if protecting a precious pearl. After the yeast was completely dissolved, she poured it into the flour like a trickle.
Then, she added an appropriate amount of water and began to knead the dough.
The dough in her dexterous hands was like a naughty child, rolling and kneading. After a while, the dough that was originally as rough as sandpaper became smooth and delicate, like mutton-fat white jade.
She gently placed the dough in a warm corner, as if protecting a life that was about to be born, and took advantage of this gap to carefully prepare the filling for the buns.
She put the chopped meat into a bowl, and like a chef performing magic, she added chopped green onion, ginger, garlic, salt, soy sauce, cooking wine, oyster sauce and other seasonings, then beat in an egg, and used chopsticks like a conductor waving a baton, stirring in one direction until the meat filling was firm and elastic.
At this time, the fermented dough becomes fluffy like a baby waking up.
Lin Zhiyue gently kneads the dough into long strips, cuts it into small and exquisite pieces, and then rolls it into round dough sheets that are thick in the middle and thin at the edges.
She was like a skilled craftsman. She picked up a piece of dough, put a spoonful of meat filling on it, and her fingers were like dancing butterflies, flexibly pinching out delicate folds. A plump meat bun was like a fine work of art, perfectly formed.
She kept wrapping the buns tirelessly, and soon, hundreds of them were neatly arranged in the steamer like soldiers.
She gently placed the steamer into the pot and lit the fire to steam. Soon, the kitchen was filled with the tempting aroma of meat buns, as if a grand food feast was about to begin.
At the same time, Lin Zhiyue was preparing other dishes.
Like a skilled chef, she gently peeled the skin of the potatoes, as if peeling off a delicate coat, and then cut them into even thin strips, like strands of fine hair, and soaked them in clean water, as if letting them bathe in clear spring water to remove the excess starch.
Then, like a deft craftsman, she cut the rabbit meat into small pieces and carefully marinated it with cooking wine, light soy sauce and ginger slices, as if giving these small pieces of meat a layer of coat to remove the fishy smell.
Then, she cut the green onions into thin strands, like dancing ribbons, preparing to make the mouth-watering Beijing-style shredded pork.
She first poured a proper amount of oil into the pot, and when the oil boiled like a passionate flame, she put in the marinated rabbit meat. They jumped happily in the pot, making sizzling sounds, as if dancing a delicious dance, and soon became golden and attractive.
She added dried chilies, Sichuan peppercorns, star anise and other seasonings and continued to stir-fry. The aroma of the rabbit meat gradually spread like an alluring aroma storm.
Then, like a patient guardian, she added an appropriate amount of water, covered the pot, and let the rabbit meat stew over low heat until it gradually became tender and tasty.
While the rabbit meat was stewing, she started to stir-fry the spicy and sour shredded potatoes.
She took out the soaked potato shreds and drained the water, just like picking up crystal pearls from the water.
Leave a little oil in the pan, add minced garlic and dried chilies, they will pop in the pan like gorgeous fireworks blooming in the night sky, then pour in the shredded potatoes and stir-fry quickly.
The shredded potatoes were flying up and down in the pot like a group of happy elves. She added appropriate amounts of vinegar, salt and sugar to season them. After a while, a plate of sour and delicious shredded potatoes came out of the pot like a beautiful painting.
Then, Lin Zhiyue started to make the tempting Beijing-style shredded pork.
She put the marinated shredded pork into the pot, and they danced in the pot like a group of graceful dancers. After stir-frying until they changed color, she served them out and set aside.
Pour a little more oil into the pot and add the sweet noodle sauce. The sweet noodle sauce will unfold in the pot like a gorgeous painting, frying out bursts of tempting aroma.
She added appropriate amounts of sugar, light soy sauce and cooking wine, and stirred evenly like a harmonious symphony.
Then, pour the fried shredded pork into the pan, where they roll happily as if enjoying a delicious carnival, allowing the shredded pork to be evenly coated with the rich sauce.
Finally, she served the fried shredded pork with Beijing sauce and sprinkled it with chopped green onions, as if putting a gorgeous crown on this delicious dish. A delicious shredded pork with Beijing sauce was thus perfectly presented.
At this time, the rabbit meat was almost cooked. Lin Zhiyue opened the lid of the pot and a rich aroma filled her nose.
She added the right amount of salt and pepper to season it, and the spicy rabbit was ready.
She then went on to make sauerkraut vermicelli soup. She cut the sauerkraut into shreds, stir-fried it in a pot until fragrant, added an appropriate amount of water, put in the soaked vermicelli, and cooked until the vermicelli was cooked. She then added salt and chicken essence to season and sprinkled with chopped green onions. A bowl of steaming sauerkraut vermicelli soup was ready.
Finally, Lin Zhiyue turned his eyes to the fat goose.
She cut the goose into large pieces, poured a proper amount of oil into the pan, added onions, ginger and garlic to stir-fry, and then added the goose meat and stir-fried it.
The goose meat is stir-fried in the pan until the surface is slightly yellow. She adds light soy sauce, dark soy sauce, cooking wine, rock sugar and other seasonings and stir-fryes evenly.
Then, add an appropriate amount of water, cover the pot, and simmer over low heat.
After a long period of stewing, the goose meat becomes soft and tasty, and the soup is thick.
Lin Zhiyue opened the lid of the pot and sprinkled coriander on it. A pot of delicious iron pot stewed goose was freshly prepared.
Lin Zhiyue stood in front of a table filled with delicious food, a satisfied smile on her face.
This chapter is not over yet, please click on the next page to continue reading!
Continue read on readnovelmtl.com
