After a brief moment of regaining her composure, Mito Ikumi replied with a slight blush.
Then, she thought for a moment and continued, "Hisako told me that you seem to be a Chinese person, so… how about a plate of Lu cuisine's stir-fried beef with scallions, plus two bowls of rice!"
"OK."
"Please wait a moment."
Seeing Mito Ikumi finally ordering, Sosuke's face showed a smile.
Then he turned and went back to the cooking counter, preparing ingredients and starting to make the stir-fried beef with scallions.
…
Stir-fried beef with scallions, the emphasis is actually not on the beef, but on the words "scallion stir-fry."
The so-called scallion stir-fry is a Chinese cooking technique.
It typically involves stir-frying scallions with other ingredients to create a unique texture and aroma.
It's important to know that during the stir-frying process, high temperatures cause all the volatile organic compounds inside the scallions to be released.
These compounds have an aroma, such as:
Thiophene derivatives.
Thiane derivatives.
Chain sulfides.
At the same time, when stir-fried with meat, vegetables, etc., a synergistic effect will also be produced, making the dish taste more fragrant and richer.
Therefore, scallion stir-frying is a relatively common technique within the realm of Chinese cuisine.
First, prepare beef tenderloin and green onions.
For seasonings, you only need green and red peppers, starch, vegetable oil, cooking wine, sauce, sugar, shredded ginger, and rice vinegar!
In short, for a simple dish, the most important part is those two green onions.
Sosuke took out a sparrow's rhythm slicing knife and cut horizontally against the muscle fibers of the beef at a 90-degree angle.
This breaks the internal connective tissues and tendons, making the meat slices easier to chew.
Slice the green onions, mince the ginger, mince the garlic, add cooking wine, salt, and minced ginger to the beef slices for marination, and let it sit for 15 minutes.
Heat the wok with cold oil, add the marinated beef, stir-fry quickly until it changes color, then remove and set aside.
Start a new flat-bottomed pan, pour in an appropriate amount of oil, add minced green onion, ginger, and garlic to stir-fry until fragrant, then add green and red peppers and onion chunks and stir-fry until cooked.
Pour the stir-fried beef into the pot, quickly stir-fry evenly, and add salt, light sauce, dark sauce, and a small amount of sugar for seasoning.
Finally, plate the stir-fried beef and garnish with chopped green onions.
Thus, a plate of stir-fried beef with scallions is complete!
…
Upon closer inspection, one could see that the steaming plate of stir-fried beef with scallions in front of her was quite rich in ingredients.
Besides the two "protagonists," beef and scallions, there were also green peppers, cooking wine, white sugar, shredded ginger, rice vinegar…
Especially after the entire dish of stir-fried beef with scallions was cooked, the beef, illuminated by the light, actually presented a vibrant red color.
And the scallion segments sprinkled on top were verdant and dripping, forming a distinct contrast with the beef.
These ingredients, under the action of heat, permeated and fused with each other, like a beautiful painting, possessing a unique color effect.
Such ingredients had a great impact on Mito Ikumi, who only wanted to maximize the value of beef quality.
Although she knew how to make stir-fried beef with scallions, she also knew that the plate of stir-fried beef with scallions in front of Sosuke was truly of a high standard.
"Don't just stand there, hurry and try it."
Bringing two bowls of rice, Sosuke saw that Mito Ikumi was actually lost in thought because of his cooking, and couldn't help but urge her.
"Shopkeeper, did you use thickening at the end?"
Coming back to her senses, Mito Ikumi, noticing a slight clue, quickly asked.
"Hmm!"
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