Lou Lan returned with freshly baked pizza and a stack of handmade "bouncy balls."
She definitely has a knack for crafts; bone crushing and face molding have made her hands exceptionally skilled. The bouncy balls she molds are perfectly round, as if machine-made, each identical in size and shape, perfectly crafted. The naturally ford patterns of persimmon cakes and butter are also beautifully pleasing.
Little Taotie’s gaze was attracted by the "bouncy balls," her little nose twitching, catching the aroma of pig liver pizza wafting before her. This scent was a fusion of freshly hot pig liver and cheese.
Pig liver pizza is a highly challenging delicacy, and the reason it’s not sold outside is because its complex making process and the difficulty of controlling the heat aren’t sothing one can easily handle.
Even washing the pig liver involves many considerations; if this step isn’t done well, the liver will carry a fishy sll.
Next is cutting the pig liver, each piece must be the sa size, thickness consistent, and mbranes that cause a fishy sll must be removed. If the mbranes aren’t properly handled, not only will they affect the taste, being tough to chew, what’s worse is that the sll will spoil the whole dish—as if a rat fell into the porridge, simply removing the droppings won’t suffice, and certainly, the entire pot of porridge becos inedible, though there might be heroes who, for various reasons, can’t bear to leave the porridge.
But this is risky; mishandling might lead to infection with so diseases due to bacteria in the droppings.
Once in the pan, pig liver pieces that are consistent in size and thickness can ensure even heating, reaching optimal taste during the quick stir-fry and tossing.
However, considering the next step of adding cheese into the oven, this stage should only reach a half-cooked and colored state; if fully cooked, further oven processing will make the pig liver in pizza too overdone, affecting taste, and its too strong powderiness will bring out a fishy sll, ruining the entire pizza.
Though it seems like a fast food, it has nurous subtleties, which is why it’s not available outside. It’s a complex dish only made at ho and requires a chef with excellent cooking skills, able to master the heat to perfection to create a dish that combines Chinese and Western flavors, perfectly cooked, tender, and flavorful, with a rich cheese aroma.
Little Taotie naturally didn’t know the complex craftsmanship behind pig liver pizza; she only knew she was almost overwheld by the enticing scent.
Her beautiful pupils sparkled with countless little stars, glowing with anticipation and longing, like a little greedy cat gazing at you with the cleanest, brightest, purest eyes. Who could refuse such a little cutie? Even if the current mask doesn’t seem very cute, it can’t hide her dazzling eyes.
Lou Lan’s heart lted; how could she let this little ancestor wait any longer? She hurried to open the box.
Once the box was opened, the true face of pig liver pizza was unveiled.
At first glance, the pig liver looked ordinary, like a plate of freshly stir-fried pig liver topped with cheese on a round "large pancake." It didn’t leave a breathtaking impression, but its overpowering aroma made one’s mouth water.
Little Taotie was already irresistibly craving, but even at such a mont, the little girl was ticulous. She pulled disposable gloves from her pocket, opened the package, donned the gloves, and then reached for the pizza.
The pizza was a bit hot to the touch, but with a layer of gloves for heat insulation, Little Taotie blew on it twice, then took a big bite. It was a bit hot on the tongue, but tolerable. She chewed a couple of tis, happily squinting her eyes as she swallowed, eagerly biting into the second piece.
Then it was ti for Little Taotie to devour the pizza, unable to spare a mont for conversation, focused solely on eating without stopping.
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