CHAPTER 448: CHAPTER 152 YANGZHOU FRIED RICE (PART 2)

[——Madam, please make Yangzhou Fried Rice, I’ve heard you mention it before, and they say it’s quite lavish? Hehe!]

Such a simple and unadorned comment, hidden among hundreds of other comments, would easily have been overlooked by Du Xixi if she wasn’t paying close attention. But at that moment, her fingertips accurately clicked on it, and Du Xixi smiled, highlighting it separately.

"Then today, let’s make Yangzhou Fried Rice." Du Xixi’s beautiful eyes shifted, her amber-colored pupils clear and bright, with a gentle glow. The stunning glance she gave in that instant quieted the audience completely.

The audience initially felt a bit disappointed, thinking their suggested dishes hadn’t been picked by Du Xixi. They were planning to throw a small tantrum, hoping Du Xixi might relent and agree to make them all.

But with such beauty before them and Du Xixi’s consistent culinary skills for assurance, the little feelings of dissatisfaction in their hearts subsided. After all, they love whatever dish Du Xixi makes, so what’s the difference between this or that?

Entirely unaware that she had inadvertently used her charms, Du Xixi was bending over, selecting suitable ingredients from the refrigerator.

Yangzhou Fried Rice can also be called Yangzhou Egg Fried Rice. It is made with strict ingredient selection and precise preparation, with a significant emphasis on color coordination. While the technical difficulty isn’t particularly high, making the fluffy egg threads is indeed an art.

Du Xixi first took out a few eggs from the refrigerator and cracked them into a bowl.

But this time, there was a technique to Xixi’s egg cracking. She cracked three whole eggs and three yolks, whisking them with chopsticks while explaining, "The egg bits in Yangzhou Fried Rice are actually fluffy egg threads, created by adding salt to eggs and swirling them in hot oil, resembling spun sugar threads. Adding extra yolks makes the egg threads more golden and gives them a richer texture."

Under Xixi’s hands, the egg mixture behaved obediently, coming together smoothly in no time. The pinch of salt she added midway dissolved entirely in the fast stirring.

Xixi turned to call in 2569 to prepare the ingredients to be used shortly, then filtered the egg mixture through a fine sieve to make it smoother. She then coated the hot pan with oil before pouring the egg mixture in one bowl in hand, quickly stirring with a round ladle in the other.

Delicate and fluffy egg threads appeared beneath the ladle, layer after layer, until the bowl was emptied of the egg mixture, leaving plenty of golden egg threads in the pan. Xixi scooped them out with a slotted spoon to drain excess oil, placing them on a clean plate for later use.

After sliding the egg threads in hot oil, which produced golden bubbles, Xixi added prepared diced shiitake mushrooms, bamboo shoots, minced mushrooms, and sea cucumber segments to the pan for stir-frying, infusing them with flavor. Then she added diced duck gizzard, shredded ham, minced water chestnuts, and shrimp, slowly bringing out the aroma over low heat.

These ingredients may seem many, and preparing them truly was a big task. Fortunately, 2569, this housekeeper robot, didn’t have any major hobbies beyond house cleaning and helping with child-rearing, so handling ingredients became a kind of hobby. Hence, the refrigerator had many prepared ingredients ready for use.

Otherwise, if Du Xixi suddenly needed them, even with 2569’s robot efficiency, it wouldn’t have been possible to get them ready so quickly.

Xixi added the egg threads and pre-fluffed cold rice—leftover from lunch—to the stir-fried ingredients, expertly flipping them with a spatula, letting the ingredients release their aroma while sprinkling in pepper and chopped green onions.

At this point, it was almost ready to serve.

The time wasn’t late. There was a long way to go until dinner, right after lunch hadn’t been fully digested, and it wasn’t yet time for dinner. So Du Xixi didn’t make too much Yangzhou Fried Rice; it was just an ordinary pot, enough for a person with a big appetite.

Du Xixi: Hmm, about one third of what Ke Lian would eat in one meal.

The fluffy egg threads were still soft and light, interspersed with various rich ingredients and rice grains, each distinguishable and loose. Du Xixi scooped some into a small bowl, tasted a few bites, and found it to be just as flavorful and delicious as she remembered, savory and buttery soft.