Chapter 733 - 554: The Supreme Art of Seeking Food

Chapter 733: Chapter 554: The Supreme Art of Seeking Food

"Bzzzz~"

From beneath the pillow, a faint yet distinct vibration pierced through Huang Jun’s dream, gently awakening him from his slumber.

He slowly opened his eyes, instinctively reaching under the pillow to find the source of the vibration—his phone.

The screen lit up, casting a soft glow across his face, also showing the alarm time: 5 a.m.

"Whew!"

Huang Jun let out a long breath, and with a gentle touch of his finger, he permanently silenced the annoying alarm.

He threw off the covers, got dressed, and first went to the bathroom to complete his morning wash and clean-up routine. Then he tiptoed to Qingqing and Weiwei’s bedroom, gently pushed the door open, and gazed softly at the two little ones.

The two little ones were immersed in their dreams, breathing evenly, with the blankets neatly covering them, showing no signs of being disheveled.

Now he could relax.

He gently closed the bedroom door, turning to head into the kitchen, where he began preparing today’s breakfast.

The reason he woke up so early today was that it was the day they were going to the resort. Liu Shiwei would come to pick up the family at 8:30 a.m., so he got up early to prepare breakfast and some snacks to ensure they had enough time.

"Click—" with a sound...

He opened the refrigerator door, pulling out preserved eggs, chicken eggs, pork, ginger, scallions, greens, and a fresh carrot.

He placed the whole preserved egg into the steamer and started the steaming process.

This step was to remove the fishy smell from the preserved eggs with heat. Additionally, the steamed preserved eggs would have a bouncier texture, making them easier to dice later.

"Splash—"

He placed the pork, ginger, carrot, scallions, and greens into the sink, patiently washing them clean one by one.

He placed the ginger on the cutting board, slicing it into strips, then neatly arranging them on a plate for later use.

After finishing this, he cut the cleaned pork into thin slices before carefully slicing them into thin shreds.

Placing the lean pork shreds onto a plate lined with shredded ginger, he added a suitable amount of salt, cooking wine, and starch, mixing them evenly before setting it aside on the stove to marinate, ready for use in the preserved egg and lean meat congee later.

"Chop, chop, chop!"

With a firm grip on the cleaver, he chopped the remaining marbled meat on the cutting board into fine minced meat, neatly placing it on another plate—this was the filling for the delicious egg dumplings he was preparing.

After that, he peeled the carrot, first cutting it into even thin slices, then finely shredding it before chopping it into small bits.

The kitchen was filled with the light sound of "chop, chop, chop" for a moment.

Once all the ingredients were finely chopped, he carefully minced some scallions as well, placing them aside for future use.

He picked up the plate of minced meat, adding an egg white inside, then mixing it thoroughly to make the minced meat even more tender and smooth.

With this mixture, the flavorfulness of the minced meat reached a new high.

He gently added the scallions and carrot pieces into the minced meat plate, subsequently seasoning with a suitable amount of salt, chicken essence, and pepper, and drizzling a few drops of sesame oil for added aroma.

He picked up the chopsticks, vigorously stirring the filling in the same direction until it appeared glossy and stringy, setting it aside to marinate for a little while to let the flavors fully develop.

In this interval, he didn’t pause but retrieved rice that had been cleaned and frozen from the refrigerator’s freezer compartment last night.

He chose to freeze the rice because it would break apart more easily when cooking congee, achieving a smooth and sticky texture effortlessly.

Carefully using chopsticks to separate the rice clusters, ensuring no clumps remained, he poured them into the pot, adding a suitable amount of water before turning up the heat to officially start the congee-cooking process.

Subsequently, he lifted the steamer basket’s lid, taking out the steamed preserved eggs, carefully peeling their shells. With skilled hands, he sliced the preserved eggs into slices, and then diced them for future use.

He also finely chopped the fresh greens into delicate vegetable bits, placing them alongside the diced preserved eggs for later use.

When all preparations for cooking the congee were ready, he turned his attention to making the dough.

He poured low-gluten flour into the mixing bowl, subsequently adding a suitable amount of lard, powdered sugar, milk, and egg whites, cleverly stirring them with chopsticks until all ingredients blended into a crumbly dough. Then, he added a bit of purple sweet potato powder for color.

He began kneading the dough by hand to incorporate the purple sweet potato powder fully, kneading until the dough looked smooth and evenly colored.

After kneading...

He wrapped the water-oil dough with plastic wrap and set it aside.

Next, he started making the oily pastry dough.

He poured another portion of low-gluten flour into another mixing bowl, added a relatively large amount of lard, and kneaded it by hand into a smooth dough.

This oily pastry dough was also wrapped with plastic wrap and put into the refrigerator alongside the previous water-oil dough.

While waiting for the dough to rest, he cracked six eggs into a bowl, then added a spoonful of cornstarch and a little water into another small bowl, patiently stirring until the starch fully dissolved. He then slowly poured it into the egg bowl, stirring to combine, resulting in a bowl of golden, evenly textured egg mixture.

He turned to the frying pan, pouring in a thin layer of cooking oil, meticulously brushing it so that the entire bottom of the pan was coated with an oil film.

He fetched a ceramic spoon, scooped up a spoonful of the prepared egg mixture, and poured it slowly into the frying pan, rotating the bottom of the spoon to spread the egg mixture like silk, forming a thin and evenly distributed egg pancake.