"Ding, the idle system has started, with the goal of braising 200 pounds of pork front shanks, 100 pounds of beef knuckle bones, and 100 pounds of beef tendons."
Wang Fan really enjoyed the process of making food, but he never missed the idle ti of the system.
Mainly because the system’s flawless technique and craftsmanship left him in awe.
Moreover, the muscle mory gained after each idling benefited him greatly.
While idling, Wang Fan had already begun cleaning the beef knuckle bones.
Beef knuckle bones co from the knee of the cow’s hind leg, with plenty of tendons, making them chewy and rich in collagen, calcium, and protein.
Approximately 30% of the bone is actual bone, 30% at and tendon, and 40% fat; when done well, they’re soft, bouncy, and chewy, making them a perfect side dish with als or drinks.
Washing and soaking to remove the blood is the simplest step, yet Wang Fan executed it with ticulous precision.
Watching Wang Fan’s orderly and masterful work, his Second Uncle couldn’t help but scratch his head.
"Could this boy really have an Innate Chef Saint Body? Otherwise, how could his technique be so adept?"
After handling the beef knuckle bones, Wang Fan then began to prepare the beef tendons, placing them into water to blanch together with the knuckle bones.
Next ca the braising.
Spices had just been added to the braising pot, so the timing was perfect.
Wang Fan was very pleased with the braising pot in front of him.
The tools produced by the system all seed to have so spatial attributes, like that super-storage food preservation box; this braising pot could hold a massive amount.
A normal pot barely fits 100 pounds; his pot didn’t look big but could braise up to 250 pounds. With 400 pounds of ingredients ready, he planned to braise in two batches: first, the beef knuckle bones and tendons, then the pork shanks, leaving space with each 200-pound batch.
The pre-blanched beef tendons were the first to go into the pot, as they were the hardest to soften among the three. If not cooked long enough, they would beco as hard as wood.
If the knuckle bones were put in together, they’d turn to mush by the ti the tendons were ready.
A system countdown was in Wang Fan’s mind, likely for when to add the other ingredients.
Wang Fan didn’t watch the tir but instead used his skill, Listening to the Wind and Discriminating the Flavor, to attentively sense changes in the aroma of the steam.
"Now’s the ti!"
Just as the idle mode hadn’t yet acted, Wang Fan’s consciousness regained control of his body, and he unhesitatingly threw the knuckle bones into the pot.
Uh... Wang Fan froze after tossing in the ingredients, realizing the system-set ti hadn’t arrived.
Feeling sowhat embarrassed, Wang Fan wanted to apologize to the system.
Perhaps he’d been too impulsive; would the system be upset?
"Ding, set ti not yet reached."
"Ding, detected host’s timing for adding ingredients was better."
"System timing is set to be infinitely close to perfect ti; host has surpassed limits through personal insight, advancing culinary skills to new heights."
"Ding, level breakthrough to level 25, rewarded with the skill Observing Facial Expressions."
"Observing Facial Expressions: Host becos extrely sensitive to the color of various ingredients and can discern freshness solely by color. Becos especially sensitive to the degree of maturation of ingredients."
Wang Fan stared at the series of system prompts, feeling sothing incredible had just happened.
He had spontaneously interrupted the system’s operation, adding ingredients at what he thought was a perfect mont, leading to so kind of breakthrough? And he received a skill because of it?
Looking back into the pot, Wang Fan noticed sothing seed different.
Most significantly, the color.
He wasn’t colorblind or weak-sighted before, yet now the beef tendons and knuckle bones looked entirely different.
The mont he saw the ingredients, he seed able to capture every minute change in color, even simulating the details of color changes in his mind.
"Whoa, that’s aweso."
With less-than-stellar academic performance, Wang Fan could only think of a few words to praise himself.
"Glug, glug, glug..."
The braising soup in the pot bubbled continuously, and Wang Fan knew the aroma and color changes of the braising at were unfolding perfectly.
This sensation was truly magical.
...
"Today’s braised at: Pork shanks 40 per pound, 60 per piece. Beef knuckle bones, 40 per pound. Beef tendons, 60 per pound."
At the crack of dawn, Wang Fan rehung the sign outside the cart, adding last night’s newly made ingredients.
With no custors yet, Wang Fan and his Second Uncle each held a large bowl, each with a knuckle bone, half a beef tendon, and half a big shank, generously doused with Wang Fan’s special red broth, eating with oily satisfaction.
Although eating such rich food in the morning was quite greasy and a big challenge for the stomach, one couldn’t deny how satisfying it was—so satisfying it made them bubble with joy.
Second Uncle swallowed a mouthful of rice and couldn’t help but praise, "It’s got to be our Northeast rice that tastes good, the aroma is so strong. You cooked this at so well, it’s almost making pass out with the sll."
Wang Fan said, "Although the doctor didn’t specify dietary restrictions, I think you should cut back on greasy foods these days; I’ll fry so vegetables for lunch."
Second Uncle imdiately protested, "No way, if the doctor didn’t say no, why hold back? Plus, it’s so convenient; making another dish would just add hassle, right?"
"Boss, boss, quickly give a big shank, I’ve co twice and had to give way to those Southern folks and never got to eat; today I ca at six, let’s see if anyone outshines , haha!"
While chatting, they saw a tall figure wrapped in an army coat jogging over; Wang Fan recognized him as the nearby scallion pancake seller.
Ma Weiliang’s eyes shone as he stared at the braised at in Wang Fan’s hand, swallowing hard.
Yesterday this sll teased him all day; today he swore he’d have a taste!
He intended to buy so yesterday morning, but there were too many people in line, and he didn’t want to compete with the Southern folks. By evening, he ca late, and they were almost sold out once again.
Today, he ca directly during setup to ensure a feast for himself.
"Hey, wait a minute."
Ma Weiliang suddenly noticed the items in Wang Fan’s bowl and curiously asked, "What are those two things?"
Wang Fan picked up a small piece of beef knuckle bone; the connective tissue and at shone redly and looked exceptionally tasty.
"This is beef knuckle bone, 40 per pound."
He then picked up a segnt of beef tendon, which was cooked to a very soft and sticky texture, resembling Northeast glass noodles but springier.
"This is beef tendon, 60 per pound."
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