Food: Taking the twins to kindergarten to be chefs

"Buzz~"

Under the pillow, a subtle but clear vibration sound broke Huang Jun's dream and gently woke him up from his deep sleep.

He slowly opened his eyes, instinctively reached under the pillow, and felt for the source of the vibration - his cell phone.

The screen lit up, casting a soft light on his face and also reflecting the alarm time: 5 a.m.

"call!"

Huang Jun let out a long breath, and at the same time, with a touch of his fingertips, permanently stopped the alarm that was disturbing his sleep.

He lifted the quilt, dressed neatly, went to the bathroom to finish his morning washing and cleaning, then tiptoed towards Qingqing and Weiwei's bedroom, gently pushed open the bedroom door, and his eyes fell gently on the two little ones.

The two little guys were immersed in a deep sleep, breathing evenly, with the quilt covering them neatly, without any signs of mess.

This time.

He felt relieved, closed the door gently, turned and walked into the kitchen to start preparing breakfast for today.

The reason why he got up so early today was because today was the day they were going to the resort. Liu Shiwei would come to pick them up at 8:30, so he got up early to prepare breakfast and snacks in order to avoid being late.

"Click——"

He opened the refrigerator door and took out preserved eggs, eggs, pork, ginger, onions, green vegetables and a fresh carrot.

He put the whole preserved egg into the steamer and started the steaming process.

This step is to remove the fishy smell of the preserved egg under the action of heat. At the same time, the steamed preserved egg will have a more chewy texture, making it easier to cut into small cubes later.

"Crash-"

He put the pork, ginger, carrots, onions and green vegetables into the sink and patiently washed them one by one.

Place the ginger on the chopping board, cut it into slices, then cut it into thin strips, and arrange them neatly on a plate for later use.

After finishing, he cut the cleaned pork into thin slices and then carefully cut it into shredded meat.

Put the lean meat shreds into the plate covered with pan-fried shreds, add appropriate amount of salt, cooking wine and starch, stir them together to mix evenly, then place them in a corner of the stove and marinate for a while so that they can be used when cooking the century egg and lean meat porridge later.

"Chop chop chop!"

He held the kitchen knife in his hand and chopped the remaining fat and lean meat shreds on the chopping board into fine minced meat, which he placed neatly on another plate. This was the filling prepared for making delicious egg dumplings.

Finally, he peeled the carrots, cut them into evenly thin slices, then carefully cut them into thin strips, and finally chopped them into fine pieces.

In the kitchen, the sound of "chop chop chop" echoed for a while.

After chopping all the ingredients, he carefully chopped some green onions and put them aside for later use.

He picked up the plate of meat filling, beat an egg white into it, and stirred it carefully to make the meat filling more tender and delicate.

After this preparation, the meat filling becomes even more delicious.

He slowly poured chopped green onions and shredded carrots into the meat filling plate, added appropriate amounts of salt, chicken essence and pepper to season, and then drizzled a few drops of sesame oil to enhance the flavor.

He picked up the chopsticks and stirred the fillings in the dish vigorously in the same direction until the fillings took on an attractive stringy texture. He then set it aside to marinate for a while so that it could fully absorb the flavor.

During this period, he did not stop, but took out the rice that had been washed and frozen last night from the freezer of the refrigerator.

The reason for freezing the rice is that the frozen rice is easier to break up when cooking porridge, and can easily be cooked into a sticky texture.

He carefully used chopsticks to loosen the rice, making sure there were no lumps, then poured it into the pot, added an appropriate amount of water, turned on high heat, and officially started the porridge cooking process.

Then he opened the lid of the steamer, took out the steamed preserved eggs, carefully peeled off the shell, and then skillfully cut the preserved eggs into slices, and then further cut them into dices for subsequent use.

He then finely chopped the fresh greens into fine minced vegetables and placed them aside along with the diced preserved eggs.

When all the preparations for cooking the porridge were ready, he turned to kneading the dough.

He poured the low-gluten flour into a basin, and then added appropriate amounts of lard, icing sugar, milk and egg white in turn, stirring deftly with chopsticks until all the ingredients were blended into fine flour flocs, and then added a little purple sweet potato powder to adjust the color.

He started to knead the dough, kneading the purple sweet potato flour completely into the dough until the dough had a uniform color and looked very smooth.

After kneading...

He wrapped the water-oil skin with plastic wrap and put it aside.

Next, he started making the puff pastry.

He poured another portion of low-gluten flour into another bowl, added more lard, and kneaded it into a smooth dough with his hands.

This pastry dough is also wrapped in plastic wrap and placed in the refrigerator together with the water-oil dough.

While waiting for the dough to rise, he beat 6 eggs into a bowl, then added a small spoonful of corn starch and some water to another small bowl, stirring patiently until the starch was completely dissolved. He then slowly poured it into the egg bowl and stirred it to blend the two together, creating a bowl of golden-colored, uniform egg liquid.

He turned to the frying pan, poured in a layer of cooking oil as thin as a cicada's wing, and applied it carefully with a brush so that every inch of the bottom of the pan was covered with the oil film.

Take a ceramic spoon, scoop up a spoonful of the prepared egg liquid, slowly pour it into the pan, then gently rotate the bottom of the spoon, and the egg liquid will spread out like silk, turning into a thin and even omelet.

When the edge of the egg liquid is slightly solidified but the inside remains tender, he places a small ball of seasoned meat filling at one-third of the omelet. He then gently lifts up a corner of the omelet with one end of chopsticks and slowly folds it in half until the two edges are tightly connected. Then, he uses chopsticks to press down along the edge of the egg dumpling to make every part tight and seamless.

In this way, an egg dumpling with outstanding appearance and exquisite taste was born.

He took a bite of the egg dumpling and savored it carefully.

Ok.

The taste is simply indescribable.

The egg skin is soft and elastic, with a rich egg aroma and a hint of tempting burnt aroma.

Then, the tender and juicy meat filling blooms in your mouth. The richness of pork blends perfectly with the light sweetness of carrots and the refreshing aroma of onions, bringing a wonderful feast to your taste buds.

The ingenious combination of egg skin and meat filling makes every bite fresh, tender and delicious.

After taking a bite, the fragrance lingers in your mouth. The taste seems to penetrate every taste bud, making you want to close your eyes and enjoy this ultimate taste experience.

“The taste of these egg dumplings is very good, delicious…”

He nodded with satisfaction, put the remaining half of the egg dumpling into his mouth and chewed it carefully, then devoted himself to the process of making egg dumplings again, repeating each step meticulously until all the egg liquid and meat filling were perfectly blended, turning into a plate of golden, attractive and fragrant egg dumplings.

now.

The porridge in the pot kept rolling, making a continuous "gurgling" sound, accompanied by wisps of mouth-watering aroma, filling the entire kitchen.

He opened the lid of the pot and saw that the rice had become soft, sticky, and as crystal clear as pearls.

“It’s time to add the shredded pork and other ingredients…”

He muttered to himself as he slowly poured the marinated shredded meat into the pot, and used chopsticks to gently spread the shredded meat evenly among the rice grains. Then, he sprinkled in an appropriate amount of salt and white pepper.

After a minute of waiting, the aroma in the air becomes more intense.

He then added the diced century eggs into the pot. The dark green color of the century eggs contrasted with the whiteness of the porridge. He stirred it gently with chopsticks again, allowing the deliciousness of the century eggs to penetrate and blend with the rice and shredded meat.

He grabbed a handful of chopped vegetables and threw them into the pot.

Two minutes later, a pot of fragrant, smooth, attractively colored century egg and lean meat porridge without a trace of fishy smell appeared perfectly in front of him.

He put some into a bowl, scooped up a spoonful, blew away the cool air slowly, and put it into his mouth...

The chewy texture of the preserved eggs, the chewy texture of the lean meat and the delicate and soft texture of the rice porridge interweave into a wonderful feast for the taste buds, which instantly lights up his eyes and a warm feeling surges in his heart.

"Meow..."

Outside the kitchen door, the cat's signature long call suddenly rang out, followed by a series of rapid and sharp "scratching" sounds of scratching the door, like uninvited guests, interrupting Huang Jun's quiet time of enjoying delicious food.

For him, he could guess the sound even with his toes...

This must be the orange using its "food-seeking method" again.

With a smile on his lips, he slowly put down the bowl and spoon in his hands, stood up and walked towards the kitchen door. He gently pulled it, and what came into his sight was Orange's eyes sparkling with expectation. His claws were still scratching the door, as if expressing his desire and expectation in silent language.

Huang Jun said helplessly: "Okay, big greedy cat, got it, just go back and wait, I'll bring you food..."

The words have not yet been spoken…

Orange seemed to really understand. He turned around instantly, ran back to his plate, and waited quietly.

Tsk, this is the unique charm of delicious food!
When Huang Jun walked into the living room carrying the fragrant century egg and lean meat porridge and the tempting golden shrimp dumplings, Orange and her cubs followed closely and greeted him, making gentle and delicate "meows".

"Okay, okay, don't rush me..."

As soon as Huang Jun poured the porridge and shrimp dumplings into the cat bowl, Orange came closer impatiently, but did not eat them immediately. Instead, he rubbed Huang Jun's trouser leg with his head, accompanied by a soft "meow".
Hey!
Huang Jun was quite surprised and delighted to find that this fat cat, which used to be very aloof, actually knew how to express gratitude.

"Eat..."

Huang Jun said softly, and then he added egg dumplings and preserved egg and lean meat porridge to the cat bowl of meat buns and pumpkin pie.

After putting away the dishes, he turned and walked towards Qingqing and Weiwei's bedroom, gently nudged the two little ones who were still in a sweet dream, and gently called out, "My dears, it's time to get up."

Qingqing and Weiwei, who were sleeping soundly, hummed twice, and then they turned over at the same time, showing him the back of their furry heads.

Huang Jun smiled and approached them with eyes full of pampering. He put his face close to them one by one and said in a long tone: "Little pigs, wake up~"

Under such intimate harassment, Qingqing and Weiwei finally woke up slowly from their sweet dreams. They frowned and wrinkled their noses, struggled for a while, then turned their heads in a daze and called out "Daddy" softly.

Huang Jun looked at their adorable and cute little appearances, and couldn't help but give each of them a loving kiss on the cheek: "Be good, it's getting late, it's time to get up..."

Weiwei giggled playfully, wrapped her little hands around Huang Jun's neck, and said coquettishly in her soft voice: "Daddy, I want to sleep a little longer."

"I can't sleep any more..."

Huang Jun patted her little butt across the quilt and said earnestly: "Hanhan will be here soon, we can't let our friends wait too long, it's impolite!"

"Hanhan will definitely not mind waiting for me..."

Weiwei pouted and continued her coquettish offensive: "Daddy, please let me sleep for a while, just... just five minutes... five minutes, okay, okay..."

"Dad has made egg dumplings and preserved egg and lean meat porridge. Smell them. Do they smell good?"

Huang Jun did not give in easily, but tempted her with delicious food, and then said: "If you don't get up in time, these breakfasts will get cold, and the taste will be far worse..."

Egg dumplings?

Century egg and lean meat porridge?
Sounds awesome!

Weiwei immediately perked up when she heard the call of delicious food. Coupled with the tempting aroma in the air, she suddenly sat up from the bed: "Okay, I'll get up!"

Huang Jun smiled and kissed her on the forehead again: "You are really my little darling!"

He also did not forget to give Qingqing a gentle kiss on her little forehead, and then urged them both to get dressed and wash up quickly.

When they are all done...

He brought breakfast to the table and reminded them to cool the porridge before drinking it to avoid burns. Then he turned and walked into the kitchen and took out the proofed water-oil dough and puff pastry from the refrigerator.

He skillfully kneaded the water-oil dough into long strips, and then carefully divided it into small doughs of even size. Each one seemed to be made by a precision machine, without any error.

"Dad, the egg dumplings you made are so delicious, and the porridge is so tasty too!"

Weiwei praised vaguely while chewing food and gave a thumbs up.

Huang Jun had a satisfied smile on his face: "If it tastes good, eat more. Eat a full stomach so that you can have more energy to play!"

"Dad, why don't you come and have breakfast with us?"

Seeing that he was still busy in the kitchen and had not yet sat down, Qingqing asked with confusion and concern, "What are you still busy with?"

"Dad has already filled his stomach, you guys just eat it!"

Huang Jun Huang Jun responded with a smile, and then added: "I am making taro paste and chrysanthemum crisps now, and I will give them to Hanhan and Uncle Liu to try later."

"Oh…"

Qingqing nodded in understanding.

Weiwei asked playfully, "Do my sister and I have a share, too?"

Huang Jun smiled and nodded: "Of course there are, how can yours be missing!"

"Whee!"

Weiwei smiled happily.

"Dad, why do you do it this way first and then that way?" Qingqing became curious when she saw him kneading and rolling the water-oil dough and the oil-pastry dough, and then rolling them up and putting them aside.

Huang Jun patiently explained: "If you want the taro paste chrysanthemum pastry to be crispy on the outside and soft on the inside, the looseness of the oil skin and the pastry skin is the key..."

After saying that, he picked up the prepared pastry, wrapped it with sweet taro paste filling, then flattened it gently and rolled it into a circle with a rolling pin.

He picked up the knife and cut the crust into quarters, then into eighths, and so on until it was sixteenth.

Turn the stuffed side upwards, gently flatten the petals of the daisy, sprinkle egg yolk in the middle, and sprinkle some white sesame seeds as garnish.

When all the taro paste chrysanthemum crisps were made, he put them one by one into the preheated oven, set the temperature to 180 degrees, and baked them in the middle layer for 20 minutes... (End of this chapter)