CHAPTER 53: CHAPTER 53: SHREDDED PORK IN GARLIC SAUCE AND MAPO TOFU

"That steamed bun stall usually comes out twice a day, around 5:30 in the morning and about the same time before or after 5 in the evening. If you want to eat, be sure to catch the time or come earlier. Those buns have been selling like hotcakes lately. If you come late, there won’t be any left."

"Alright, thank you."

Officer Zhong bid farewell to the person, sighed, and got back into the car to continue his patrol. Before getting in, he set a 4:30 alarm on his phone.

And the protagonist of their conversation, Wang Fan, was just getting off his early morning shift.

After a whole busy day of making buns, they were swept away in just more than an hour, even though there was a limited quantity.

Arriving home, he parked and turned off the engine. Looking at the money box filled once again, Wang Fan couldn’t hide the smile on his face.

He carried the money box back into the house and poured the money out to combine it with the morning’s earnings, then started counting his haul again.

The final calculation was roughly the same; the daily turnover was more or less the same, fluctuating by a few hundred bucks.

With what he’s earning now, it’s already enough to be considered high salary for the average person.

But looking at the fuel gauge nearing empty again, Wang Fan felt heartache.

Perhaps he should move the bun-steaming gear there tomorrow?

It’s not that he’s afraid of being tossed about by making two extra trips each day; one, it’s a waste of time, and two, the fuel cost is no small expense. Eight liters per hundred kilometers, plus tolls, going back and forth costs over sixty bucks. That’s a significant expense!

Even though he’s earning much, every cent is hard-earned, and it pains him to spend it.

Wang Fan started contemplating the feasibility.

He looked at the weather forecast, and tomorrow’s weather seemed good. No wind, no snow, bright sunshine, which provided favorable conditions.

Should he give it a try?

Wang Fan rubbed his chin and had his answer.

But what filling should he make?

There are many kinds of fillings, mainly he wants to maximize the effects of the system standby mode.

Wang Fan closed his eyes and seriously browsed through the bun recipe compendium in his mind.

Huh?

Wang Fan’s eyes lit up, and the recipe compendium in his mind stopped on two bright red images.

It’s decided to be you!

With his mind made up, he got dressed and headed straight to the market.

Then he bought bamboo shoots, green peppers, black fungus, carrots, tofu, shiitake mushrooms, bok choy, pickled ginger, pickled chili, garlic sprouts, tenderloin, and some beef.

The big and small bags quickly filled up the back of the Seven-Star Hong Guang.

For a big client like Wang Fan, the vegetable vendor lady was naturally very welcoming. Besides, it was close to closing time, and Wang Fan helped clear her leftover stock, so she had to give him a good discount.

In addition to the already discounted prices, she gave him another 15% off.

Amidst the enthusiastic "Come again, young man" from the lady, Wang Fan got into his car and went home.

After washing his hands clean, Wang Fan cleaned all the vegetables he bought today, then sliced the pork tenderloin into strips and chopped the beef into minced meat, satisfied as he activated the standby mode.

In standby mode, Wang Fan slowly started by placing the washed green peppers on the cutting board, picked up the kitchen knife, and began operating.

Cutting off the ends, slicing it open evenly, then "cut, cut, cut" into thin shreds.

Looking at those thin and dense green pepper shreds, Wang Fan carefully contemplated the system’s sword skill.

He could definitely cut these shreds now, but certainly not as fast or as consistently as the system.

Soon enough, under the system’s operation, green peppers, carrots, rehydrated black fungus, bamboo shoots, and others all turned into thin shreds.

He heated oil in the wok, tossed in the meat strips to take out, stir-fried the soul ingredient Pixian Douban Sauce until fragrant, added various seasonings, put in the vegetable shreds, then poured back the tenderloin, and drizzled the prepared sauce, instantly filling the room with a tart and spicy aroma.

Indeed, one of the bun fillings Wang Fan chose was this famous Sichuan Province dish—Fish-Fragrant Shredded Pork!

On standby, Wang Fan’s knee nudged the gas stove valve, boosting the flame’s intensity by two levels. With his right hand holding the wok handle, he began rhythmically tossing and frying.

Then, suddenly stopping, he flipped the wok, pouring all the Fish-Fragrant Shredded Pork into a deep, large bowl.

Continuing with the second batch... the third batch...

Then, in standby mode, Wang Fan returned to the chopping board, picked up the kitchen knife, and with a few strokes, chopped a large block of firm tofu and a large block of soft tofu into nail-sized small cubes.

And this was exactly the second bun filling’s ingredient.

Come forth, Sichuan Province’s famous dish—Mapo Tofu!

The stove was fired up again, and sitting on it was an iron pot filled with water.

In standby mode, Wang Fan blanched the tofu first, then cleaned the pot and poured oil in again.

Minced beef went into the pot, and the water content in the beef started popping and splashing instantly, some even hit Wang Fan’s hand, but he meticulously watched the change in the beef, without blinking an eye.

When the beef was dry and fragrant, in standby mode, Wang Fan poured the pre-cut pickled chili and pickled ginger into the pot.

Typically, authentic Mapo Tofu would have knife-cut chili and Sichuan pepper added first, but these two things significantly affect the taste.

Especially when wrapped into buns, biting into a big mouthful of Sichuan pepper without warning feels like little bombs are exploding in your mouth.

Pickled ginger and pickled chili, after marinating and stir-frying, can be eaten directly without issues, without any strange reactions, at most, one might stick their tongue out expressing how spicy it is.

The soul ingredient Pixian Douban Sauce and fermented soybeans were indispensable, with red oil gradually seeping out from the stir-fry, a matchless sour-spicy aroma emanated, whether to look at or to smell, it was refreshing to the body and mind.

Pour in some boiling water, sprinkle in seasonings and stir evenly, then pour the milky-white tofu into the pot.

The fusion of red oil and tofu created a visual enjoyment that made Wang Fan in standby mode forget to rest.

He was now like a sponge, not missing any chance to absorb system experience.

He clearly remembered that before serving, the system coated the Mapo Tofu with starch solution three times in the pot.

The first time was thinner, making the tofu more tender and smooth, the second time was thicker, focusing on thickening the sauce, and the third time was the thickest, aiming to form a wrap.

"I didn’t expect something as simple as adding starch solution to have so much to it..."

Wang Fan’s consciousness sighed in his mind, and finally couldn’t help but fall asleep.

...

"Ding, standby mode has ended."

"1 extra-large serving of Fish-Fragrant Shredded Pork is completed, gaining 1 experience point."

"1 extra-large serving of Mapo Tofu is completed, gaining 1 experience point."

"1 extra-large serving of Shiitake Mushroom & Bok Choy filling is completed, gaining 1 experience point."

Seeing the experience gained from standby, Wang Fan felt a little dissatisfied but was also able to accept it since he had foreseen this.

Fortunately, the system is quite user-friendly, even counting the things he personally made as experience for himself.