EBE Chapter 121 Wild Vegetable Nest
Chapter 121 Wild Vegetable Nest
The man with a shiny bald head is showing off his skills in making satay beef.
He cut a piece of beef with clear texture and rosy color into thin slices, put it in a bowl, added light soy sauce, cooking wine, starch and other seasonings, and used both hands to mix them evenly, coating the beef thoroughly so that each slice of beef can remain tender and smooth during subsequent cooking.
Then, he heated up the wok and poured in a lot of oil. When the oil temperature reached 60% hot, he quickly poured the starched beef slices into the wok. The beef slices quickly changed color as soon as they were put into the wok. He was quick-eyed and quick-handed, and quickly stir-fried them a few times with a spatula. The beef slices were then taken out of the wok and set aside.
In another wok, add a little oil and sauté minced garlic and ginger. Next, add a spoonful of rich, mellow shacha sauce and stir-fry over low heat until fragrant. Return the sautéed beef slices to the wok and stir-fry evenly with the green and red bell peppers. Sprinkle with chopped green onions before serving. A fragrant and colorful shacha beef is ready. The bald chef gazes at his work, a satisfied smile on his face.
Cheng Yuntao certainly knew that the plain and simple wild vegetable nest was indeed lacking in appeal, but if the fillings that went with it were good enough, the flavor of the dish could be elevated to several levels.
She returned to the food section again, her eyes quickly searching through the dazzling array of ingredients.
This action naturally did not escape the eyes of the other chefs. They were stunned at first, and then as if they had found new fun, malicious light flashed in their eyes.
"Hey, look who's that?" the cook, with his pockmarked face and protruding ears, shouted at the top of his lungs. His pea-sized eyes were filled with mockery, and the corners of his mouth were tilted upwards as he approached with his feet turned outward. "You were so stubborn just now, insisting on making some wild vegetable nest. Now you regret it, don't you?"
As he spoke, he pointed at Cheng Yuntao, causing people around him to burst into laughter.
The short and fat chef next to him, with a round figure and a neck so short that it was almost invisible, also joined in the fun: "Now you know the benefits of delicacies from land and sea? What a pity, it's too late!" He shook his head as he spoke, and the pride on his face was beyond words. It was obvious that he was very lucky to have grabbed the precious ingredients earlier.
"That's right, stop struggling. Hurry up and take your shabby vegetable nest home. This is not a place for you to mess around." The tall and thin cook with prominent cheekbones, who looked like a bamboo pole, stretched his neck and joined the mocking camp. He crossed his arms and looked down at Cheng Yuntao with contempt in his eyes. "Who is Boss Ji to be interested in your stuff? Give up as soon as possible and don't waste everyone's time."
Cheng Yuntao was too lazy to waste any more time talking to these people, so she walked straight forward and picked up a handful of fresh leeks. The unique spicy aroma of leeks instantly hit her nose. This aroma could not only neutralize the astringency of the wild vegetables, but also add a different flavor to the filling.
Next, I picked out a few plump, round eggs. Eggs are rich in protein, not only nutritious, but also incredibly tender and versatile when fried. I also picked out a piece of pork belly, a thin, thin layer of fat. During the cooking process, the fat seeped out, nourishing the vegetables and other ingredients, enriching the filling with a richer and more fragrant flavor.
Back at the stove, Cheng Yuntao quickly washed and minced the chives, cracked the eggs into a bowl, and stirred them clockwise until the egg liquid swirled around in the bowl, turning a translucent golden brown. She then lit the stove and poured a little oil into the wok. Once the oil was slightly warm, she added the eggs. With a sizzling sound, the egg liquid rapidly expanded and solidified, forming an attractive golden scrambled egg. She quickly used a spatula to break up the scrambled eggs and set them aside.
Then cut the pork belly into small pieces and stir-fry in a pan. As the fire increases, the pork belly gradually changes color, the fat sizzles out, and the whole kitchen is filled with the tempting aroma of meat.
Cheng Yuntao put the chopped chives, scrambled eggs, and diced pork belly into a large bowl in turn, and added appropriate amounts of salt, light soy sauce, a little pepper, and the secret five-spice powder she carried with her. This was her last trump card. She chose each seasoning after careful consideration, just to create the most perfect flavor.
She picked up her chopsticks and stirred quickly and precisely. The various ingredients, combined with the seasoning, gradually exuded a mouth-watering complex aroma. Finally, she simply wrapped the prepared filling into the wild vegetable nest, and the dish was complete.
Mu Qingfeng paced back and forth in the kitchen, his eyes sweeping over the busy cooks. Seeing that time was almost up, he raised his voice to remind them, "Everyone, it's time to serve the dishes. Hurry up and put the finishing touches on your dishes. Make sure they are exquisite. This is going to be presented to Boss Ji, don't lose face."
As soon as these words were spoken, the already tense atmosphere became even more tense, and the chefs hurriedly sped up their movements.
Cheng Yuntao calmly removed the steamed wild vegetable dumplings from the steamer and placed them on a plain, coarse ceramic plate. The plate, with its hand-polished, rustic texture, perfectly complemented the style of the dumplings. The dumplings were steaming hot, exuding the unique fragrance of wild vegetables. Cheng Yuntao then picked up a handful of cleaned young wild vegetable leaves, carefully selecting the most complete and vibrant ones, and arranged them neatly around the dumplings, adding a touch of natural vitality.
Once everyone had prepared their dishes and handed them off to the servants, they were carried to the hall where Boss Ji was. The kitchen suddenly became much quieter. The chefs, relieved of their current workload, didn't let their nerves relax. Instead, they used this brief moment of leisure to exchange compliments, trying to ease the anxiety of waiting for the results.
"Master Zhang, your abalone rice is absolutely amazing. Just by looking at the presentation, you can tell that you put a lot of effort into it. The abalone is cut evenly and the abalone sauce is so rich that it can attract people's attention. Boss Ji will definitely like it." The tall and thin chef said with a smile on his face, bowing to the burly Master Zhang who was making the abalone rice, with a hint of flattery in his eyes.
"No, no, Brother Li, your satay beef is no less delicious! It's bright red in color, the beef is tender and smooth, and the side dishes are matched just right. You can tell it's the work of an expert. I can't help but want to try a few more bites." Master Zhang laughed heartily and returned the compliment, but he couldn't hide the pride on his face.
A middle-aged chef with a kind face and fine lines at the corners of his eyes was also surrounded by the crowd. He was making a squirrel mandarin fish dish.
"Master Chen, your squirrel mandarin fish is a must-try! The fish body is fried until golden and crispy, and each root is clearly visible. Then it is drizzled with your exclusive secret sweet and sour sauce, which is sweet and sour and delicious. The smell makes people drool. If Boss Ji tastes it, he will definitely praise it highly." The younger chefs with less experience all had shining eyes and kept praising it.