Her Cultivation Diary
Chapter 866 - 852. Live Cooking (Can Skip)

Chapter 866: 852. Live Cooking (Can Skip)

At another part of the stove, Zhai Xiaofeng asked:

"Water is all added and stirred evenly, now it’s a batter—it’s like mud. What should we do next?"

Master Jiang, who was still earnestly frying eggs, instructed upon hearing this:

"Slowly add the chopped cabbage. If it can’t all be added at once, do it little by little. Stir again after the water from the cabbage comes out."

This was all fool’s work, requiring no special skills, and Zhai Xiaofeng executed it perfectly.

Meanwhile, Jian Xiaokang shifted the position of the mobile phone stand and then picked up a large basin of golden crispy fried egg bits:

"Add these to the pot too."

A basin of eggs divided among three pots, this straightforward effort made Zhou Erbao’s mouth water from the other side of the livestream, feeling a surge of wistfulness:

With so many good foremen in the world, how come none are mine?!

And leisurely, Jian Xiaokang added: "Add pepper, add salt. If you can’t estimate it, just taste it."

He even added a few more tips: "This dish is simple, but well-made it can make people eat several bowls. Change the ingredients as you like, use whatever you have."

"For the cabbage earlier, slice the stems and for the leaves, just tear them roughly to save time; it’s all the same, I’m just used to chopping vegetables."

Zhai Xiaofeng nodded repeatedly, taking it all to heart.

She almost finished stirring; those three large basins of cabbage were gradually all poured into the pots, now cooked into a soft, sticky mess. From the creamy soup as white as jade emerged the golden bits of egg and green strands of cabbage, with steaming heat assaulting the senses, making one involuntarily take a deep breath!

But, it wasn’t over yet!

When it came to cooking, Jian Xiaokang really had too many handy tips:

"Cooking vegetarian dishes with pork lard makes them fragrant unless someone really dislikes meaty flavors—like those doing physical labor here, a little grease won’t do; they’d get hungry after just two hours."

Then, he lifted the cover of another large basin beside, revealing the crispy pork lard residue underneath.

This was unbelievable!

Zhou Erbao’s fellow workers crowded closer, as if by getting nearer they could taste the food magically. Having worked for several days, they hardly had a few decent slices of meat, and now seeing others’ meals, not just saliva but tears were almost flowing down!

One building roads, one constructing buildings, who is nobler than whom, yet why do their meals differ so much?

As expected, the pork lard residue was also stirred into the pots, with a low flame bubbling underneath and the thick cabbage soup rolling bubbles on top.

That rich aroma, even through the screen, seemed to waft out of one’s thoughts.

Unable to stand the fragrance, everyone shift their gaze outside, only to see the chef pour two bowls of oil into the pot, then add spring onions, ginger, and garlic with a smack, with a spoon moving briefly, and unevenly sliced potato pieces followed into the pot...

Before even stirring it, another basin of water was added, along with half a bottle of soy sauce.

And the meat?

Oh, one had to squint to see; not sure how the chef managed to shift the universe, a long slice of pork belly had become super thin in the pot, already stir-fried with the onions, ginger, and garlic.

The chef really didn’t want them to be full!

In that short time, let alone the flavor of the onions, ginger, and garlic developing, the oil from the pork slices hadn’t even emerged yet!

Then it was submerged under the water again.

He took the spoon and leisurely stirred the messy salt and various seasonings, making the few workers feel disheartened, void of any mundane desires.

Meanwhile, here, the cabbage soup was finished in just a few minutes, and it seemed like the other side had just ended their shift.

Zhou Dayong joyously took photos to show his relatives, while Zhou Erbao numbly opened the video under everyone’s gaze. He saw in a huge stainless steel soup bowl the vibrant green cabbage leaves, the creamy white cabbage stems, all melting in the sticky soup along with the golden crispy bits of egg and well-timed pork lard residue!

They were uniform in size, crispy yet chewy, growing more fragrant as one chewed, complementing the refreshing cabbage soup ...

Slurp!

Despite the screen barrier, everyone firmly swallowed their saliva.

And in the video, their relatives, oblivious, twirled a large bun in front of the camera:

"Ah! Now when we’re not working and just wear short sleeves, it immediately feels cold! Just right for a bowl of hot soup to warm up... Brother, I tell you, our chef’s chili sauce is simply outstanding!"