"Not yet, but it should be soon. Ten minutes ago, they said they had already hung the marinated suckling pig in the roasting oven... Boss Chen, you look so young... I an, so hot today!"
She originally wanted to say "so young," but thinking it inappropriate, she changed it to "hot" at the last minute.
Chen Yan said with a smile, "I’ll wear these kinds of clothes a few more tis before I turn thirty. Once my birthday is over, it’ll seem like I’m trying too hard to look young."
Yeah, before my birthday, I can still claim to be in my twenties. But after my birthday, I’ll officially be thirty. According to my mom, by thirty, you’re supposed to be a middle-aged woman doing laundry, cooking, and taking care of children. Trying to look too young then would be out of place, and my parents would approve even less.
"You guys go on up first. I’ve reserved the biggest room on the third floor. I’ll wait a bit for my uncle and aunt."
Not long after, Shen Baobao got off work. Upon seeing Chen Yan, she rubbed her eyes in disbelief.
"What kind of vixen is this? How dare you impersonate my Yan Bao!"
Chen Yan rolled her eyes at her, "Pfft, you sent a ssage this morning and then unsent it. Afraid I’d eat your sesa cakes, were you?"
"No, I was afraid I’d disturb your sleep... Yan Bao, are you dressed so daringly for a date?"
"A date? Don’t be ridiculous! I’m just playing up the ’young girl’ look a bit more before my birthday... I heard from Shu Yun that last night, my brother-in-law even made that beautifying Tendon jelly. Don’t you dare fight for it later; I need to eat more so I can look absolutely radiant on my birthday."
"You’re already so pretty..."
Hearing her cousin praise her like that, Chen Yan imdiately perked up. "Really? Then tell , what’s pretty about ?"
"Uh... I was just being polite, you know, offering a complint. Could you not put on the spot like this... Ouch, ouch, stop pinching! Yan Bao, everything about you is perfect, especially this face! Co here, let this boss lady give you a kiss! MWAH!"
In front of the roasting oven, Lin Xu watched as the suckling pigs inside turned golden yellow, then gradually deepened to a golden-red.
Judging from their color, these suckling pigs look quite good. I just don’t know how they’ll taste yet.
When the ti was about right, he opened the oven and, using a long rod equipped with a hook, carefully lifted the suckling pigs out one by one.
After all ten roasted suckling pigs were out, Lin Xu was just about to remove the supports and hooks to prepare for plating when a system notification suddenly rang in his mind:
"Host has completed the Hidden Task ’Mass Production’ by successfully making ten Excellent Level roasted suckling pigs without any Skill, earning the Superior dish — Silverfish Olette. Congratulations to the Host."
Holy cow! I didn’t expect there to be a reward for roasting ten suckling pigs at the sa ti. What a pleasant surprise.
He removed the supports and hooks, then carefully placed the suckling pigs on large plates lined with lettuce leaves. He instructed the kitchen helpers to prepare the accompanying dipping sauces and then ordered the dishes to be served.
After the roasted suckling pig was served, the other prepared dishes were also brought to the table one by one.
Lin Xu had a kitchen hand fetch so Silverfish from the aquarium tank below. He poured them into a basin and added Scallion and Ginger, Cooking Wine, and pepper powder to marinate them.
Silverfish don’t require much preparation; a couple of rinses and they’re ready for marinating.
While the Silverfish were marinating, he cracked a few Eggs, adding salt, Light Soy Sauce, Water Starch, and minced Scallion.
The Water Starch was added to make the fried Egg more tender and smooth, and also to help it solidify more easily.
He beat the Egg mixture with chopsticks. Once the Silverfish were sufficiently marinated, he began to fry.
He heated the wok and poured in cooking oil.
After the oil had fully coated the wok, he poured out the hot oil and added so fresh, cool oil.
Once it was hot again, he poured the prepared Egg mixture into the wok.
When frying, he didn’t flip it imdiately. Instead, he gently shook the wok, allowing the Egg mixture to spread evenly and form a slightly thick olette.
When the olette began to set and the Egg mixture was almost firm, he scattered the Silverfish over the top.
The Silverfish couldn’t overlap, to ensure they cooked through.
Once they were arranged, he used a spatula to press down gently, ensuring the Silverfish adhered completely to the Egg.
This looks a bit like a pizza topped with Silverfish.
Once the Egg mixture was fully set, he held the wok firmly and, with a skilled toss, flipped the olette over so the side with the Silverfish faced down.
After it landed securely in the wok, he drizzled a little cooking oil around the edges.
This was done to intensify the aroma of the Silverfish and, with the oil, to prevent them from burning.
When the savory aroma of the fish wafted from the wok, he flipped the olette again.
After frying it for a short while longer, he removed it from the wok and plated it.
It wasn’t long before this Silverfish Olette was served in the private room upstairs.
"Well now, this dish really tests one’s flipping skills! One careless move, and you’d be picking fish off the floor."
Geng Lishan picked up a piece of Egg with Silverfish using his chopsticks, tasted it, and imdiately gave a thumbs-up. "The savory notes of the Egg and the Silverfish combine perfectly! And the Scallions in the Egg mixture are fried just right, giving it a rich, fragrant Scallion flavor. Truly excellent!"
Young friend Lin really brings surprises at every turn. The dishes on the table today are all impressive: the roasted suckling pig is notable, the Crystal Sugar Pork Hock is unforgettable, the Crystal Pork Hock is cooling and refreshing, and the pressed pig’s head is savory and delicious. But what impressed the most was the beef in a sesa seed bun.
The small sesa bun was already sliced open on the side. Picking it up and stuffing it with slices of beef instantly reminded Geng Lishan of his youth, of riding a bicycle to the rural New Year’s market during the Spring Festival to write couplets.
Back in those days, couplets were all handwritten on the spot.
When he went, he even had to tuck the ink bottle into his jacket to prevent it from freezing.
Upon arrival, he’d set up a table, spread out the red paper, and start writing. Selling couplets for ten cents a pair, he could earn several hundred yuan at a single market, all through painstaking effort.
When he got tired, he’d buy a beef-filled sesa bun from a nearby stall, eat it while it was hot, and then continue writing.
Isn’t the Geng Family’s improving life in Beijing all thanks to those couplets I wrote back then? I never expected young friend Lin to have prepared such a delicacy. Is this his way of reminding not to forget my humble beginnings? It must be. Lin Xu is too embarrassed to say it to my face, so he’s using this subtle way to remind . He’s really gone to a lot of trouble!
Just as Geng Lishan was lost in these reflections, Lin Xu pushed open the door and walked in.
Before Lin Xu could ask how the al was, the esteed calligrapher suddenly said, "Lin Xu, I have received your reminder. From now on, I shall be a humble student in the world of calligraphy, no longer arrogant about my talents, no longer reliant on my status..."
Lin Xu was utterly nonplussed. Old sir, what on earth did I do this ti to cause such a misunderstanding? Can you please give a chance to explain?
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I must be sick. If I don’t write ten thousand words a day, I feel like I’m drowning in debt... I originally wanted to take it easy today, but my OCD compelled to write another 5,100 words. Today’s quota of ten thousand words is fulfilled. Brothers, I’m asking for your Monthly Tickets!
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