At the beginning of sautéing, you can place it on the stove and stir-fry over high heat.
But once the ground at has broken up, you should move the pan away from the fla, to the side of the stove, and use the residual heat to fry out the aroma and moisture of the ground at.
Only then will the ground at be sufficiently crispy and even more delicious.
When the ground at in the pot becos granular, and the oil at the bottom of the pot turns clear, it ans that the ground at is well fried.
Put the pot back on the stove, and add ginger slices and Thai chili rings.
Stir-fry for a bit to bring out the aroma of the ginger and Thai chilies.
Then add the chopped Doubanjiang and continue to stir-fry, letting the hot oil bring out the aroma and Red Oil of the Doubanjiang.
This step requires so patience, as you must fry the aroma out of the Doubanjiang for the sweet potato noodles to taste even better.
Two minutes later, Qin Wei added the sweet potato noodles into the pot and stir-fried briefly, then poured in two large bowls of Pork Bone Broth. The amount of broth should not be too much, but not too little either.
About level with the sweet potato noodles is good.
That way, as it stews and reduces, the liquid will be perfectly absorbed.
While stewing, add a small spoonful of sugar, drizzle in so Dark Soy Sauce for coloring, and sprinkle a little bit of white pepper powder to finish the seasoning.
"Just reduce it over high heat?"
"Ginger slices... pick... pick them out..."
"I get it. When serving, won’t you have to drizzle so Seasoning Oil? This is Sichuan cuisine, which emphasizes spicy and numbing flavors. Since you’ve added Doubanjiang, should you drizzle so Sichuan peppercorn oil when serving?"
"Sichuan peppercorn... oil... and Seasoning Oil... both... both work!"
After Qin Wei responded, he covered the pot to let the sweet potato noodles simr properly in the Red Oil and pork broth.
Before long, as the soup in the pot reduced and he lifted the lid, the rich aroma captivated him.
Only a bit of soup remained in the pot; its glistening sweet potato noodles, tinged with red, looked semi-transparent and inviting enough to make one want to grab so with chopsticks and slurp them in.
Stir-fry again briefly to effectively prevent the bottom of the pot from burning.
Then use chopsticks to pick out the ginger slices.
Stir-fry again for a bit, then drizzle in a bit of Sichuan peppercorn oil, and sprinkle in so chopped green onions and minced garlic to finish the smooth and fragrant ground at sweet potato noodles.
After serving, Lin Xu, waiting for a delivery that hadn’t arrived yet, went to the storeroom and grabbed two cabbages to make a delicious dish of hand-torn cabbage for the staff.
After he finished, it was almost 10:30 AM.
Lunch at the restaurant officially began.
"Wow, today’s dishes are really great for pairing with rice!"
When the hand-torn cabbage and ground at sweet potato noodles were brought out, the employees were all surprised.
Finally, no more stir-fried noodles, haha.
But after eating plain rice for two als, they hoped to continue eating stir-fried noodles, as the taste was truly delightful, and they would probably miss it after two days without it.
Everyone served themselves a bowl of rice and then sat around the dining table, starting to eat.
Lin Xu picked up a chopstick full of sweet potato noodles and put it in his bowl, then picked up a strand to taste. The sweet potato noodles were coated in a glossy red oil, making them smooth as they entered the mouth.
It felt like slurping rice noodles.
But these were much heartier than rice noodles.
The sweet potato noodles were laden with the rich aroma of Doubanjiang, interspersed with the taste of minced garlic and green onions, giving a very rich flavor.
The bits of ground at clinging to the sweet potato noodles were similar to those in Mapo Tofu, crispy to eat, adding a multidinsional texture to the dish.
Take a bite of sweet potato noodles, then scoop up so rice; the feeling is utterly satisfying!
"Wow, this is so delicious, Chef Qin! Your ground at sweet potato noodles are truly amazing, a divine dish for pairing with rice."
"Exactly, it’s so enjoyable to eat with rice."
"I was thinking about eating less, but with today’s dishes being so rich, it looks like I can’t do that."
"If we had this kind of al every day, I guess everyone in the restaurant would turn into little chubsters."
While they were eating, Shen Baobao arrived.
"Wow, it’s ground at sweet potato noodles! I absolutely love this dish."
She didn’t imdiately go to serve herself rice, but first took a photo and posted it under the Lin Ji’s Food topic:
"Just got to the restaurant in ti for lunch. Today’s nu is ground at sweet potato noodles and hand-torn cabbage. What’s everyone having for lunch? Feel free to leave a comnt."
As soon as she posted it, comnts from online users ca flooding in.
"Damn, it’s confird! Lin Ji’s employees really eat the best."
"When we were still fighting over a bowl of stir-fried noodles, employees at Lin Ji’s Food had already grown tired of ground at sweet potato noodles and switched things up."
"May I ask, when will this dish be on the new nu?"
"A quick guess tells it won’t be until my son’s engagent banquet."
"How old is your child, if I may inquire?"
"I’m currently single, without a child yet..."
"..."
The online discussions didn’t affect everyone’s al progress.
Shen Baobao held a bowl of rice, placed a large chopstick full of sweet potato noodles in it, added so cabbage, and made herself a ground at sweet potato noodles and hand-torn cabbage rice bowl.
The sweet potato noodles were spicy and smooth, and the cabbage was refreshingly sour and appetizing. When these two rice-complenting dishes ca together, the rice didn’t stand a chance.
"Oh right, I secured a business deal for our scenic spot today."
"Is that so? What kind of business?"
Lin Xu hadn’t expected his Baobao, while slacking off at the Audit Bureau, to actually help secure a deal for the scenic area.
Shen Baobao shoveled a mouthful of rice, muttering as she ate, "It’s the Audit Bureau. Uncle Tan ntioned he wanted to organize a group trip for National Day to let the employees relax a bit; family mbers can co along. As soon as I heard, I suggested going to Yinzhou, and he agreed."
So... Uncle Tan must have planned this trip because he heard my parents were going to Yinzhou, right? And here I was, thinking she’d landed an external client.
Lin Xu, curious, asked, "Are you going then?"
"If you go, I’ll go; if you don’t, I won’t. I want to be with you."
Lin Xu had planned to go ho, but then he thought there wasn’t much to do there, and he might as well stay in Beijing to improve himself.
Shoot so videos, work on so drafts, and take Dundun out for a hike to enjoy the breath of nature. Yes, I won’t go ho for National Day this ti.
The scenic area was bustling, and his parents would likely be too busy to entertain him. Besides, instead of joining the National Day holiday rush, it would be better to go back when everyone else was working.
That way, at least the family could sit down and eat together.
Having thought this through, he said to Shen Baobao, "Let’s not go back then. After National Day, if we feel like it, we’ll drive back."
"Great! I really didn’t want to be with Mom and Dad. One is lazy, and the other is all talk but no ga when it cos to traveling. Only I..."
As Shen Jiayue spoke, she subconsciously glanced around to make sure her parents weren’t there, and then continued, "...am the one who runs all over the mountains; they can’t keep up with ."
Tsk tsk, is she feeling a bit guilty for badmouthing her parents behind their backs?
Lin Xu smiled and flicked off the grain of rice at the corner of her mouth. "I’ll try my best to keep up with you in the future, aiming to accompany you from start to finish."
"Hehe, thank you, Xu Bao."
After lunch, just as everyone returned to their respective posts, the delivery arrived.
Several boxes of pebbles, quite heavy; it took the delivery guy a few trips to finish delivering them.
After signing, Shu Yun opened a cardboard box and took out bags of Volcanic Stone.
Ten portions in total, and after taking them all out, there was even a small pack of Volcanic Stone about the size of sunflower seeds, labeled as a free gift.
Shu Yun looked it over and asked Lin Xu, "What’s the use for these small stones?"
Lin Xu took a look and mumbled, "They can be used for sugar-roasted chestnuts."
Sugar-roasted chestnuts?
Shen Baobao and Shu Yun’s eyes lit up instantly...
This Chapter has 5,478 characters. Brothers, I’m asking for your Monthly Tickets!
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