After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

"Okay, okay, I guess I was worrying for no reason."

Qin Lang laughed heartily, finished the remaining half of the apple, wiped his hands, and stood up.

"I've finished moving the goods, I'm leaving now."

After saying that, Qin Lang waved his hand and drove away with his bodyguards.

As the sun set, the snowstorm outside Jin Street finally stopped.

The orange-red afterglow of the setting sun spilled onto the thick snow, creating a warm, halo-like glow.

Inside the Lin family shop, the rich aroma of food rose once again.

Lin Fan skillfully cooked dishes in the kitchen, while the clear, childlike laughter echoed in the hall.

All the shortcomings in the kitchen have been addressed, and we are ready to welcome the massive influx of customers that will soon break through the limits at dawn tomorrow.

After dinner, Su Xiaoxiao, carrying an insulated bag full of sour plum juice concentrate, said goodbye and returned to Jiangcheng University.

The lights in the lobby were dimmed a bit.

Lin Fan washed Tuantuan's face and feet, then carried the little girl, now dressed in her pajamas, up to the second-floor bedroom.

After I told him two short fairy tales, the little guy started snoring and fell into a deep sleep, hugging his fluffy teddy bear.

After tucking his daughter in, Lin Fan quietly left the bedroom, closed the door, and returned to the lobby downstairs.

The lobby was quiet. Lin wiped all the elm tables and chairs clean, and mopped the floor until there wasn't a single watermark. Then, as instructed, he stood quietly in the shade next to the bar.

Lin Fan walked into the kitchen and had just washed his hands when a clear and steady system notification suddenly rang out from deep within his mind.

[Ding! Detection indicates that the host's kitchen processing equipment has completed an integrated upgrade, and the overall efficiency of cooking and ingredient preparation has met standards.]

Lingtian Farm has fully achieved the [Intermediate Farm Ecosystem] level.

[A high-efficiency, high-volume recipe exclusively for winter is being released: [Secret Recipe Crispy Bottom Pan-Fried Buns]]

Upon hearing the news, Lin Fan stopped wiping his hands, closed his eyes slightly, and retrieved the newly appeared recipe information in his mind.

A wealth of cooking details and muscle memory quickly flooded my mind.

【Secret Recipe Crispy Bottom Pan-Fried Buns】

[Key Techniques: Semi-fermented dough, Lingquan black mountain pork skin jelly filling, pan-fried in a flat-bottomed cast iron wok with water and oil.]

【Features: The bottom is golden and crispy like a caramelized crust, while the top is soft and juicy. Biting into the crust releases a burst of flavorful broth, and the meat filling is firm and chewy, offering a combination of caramelized, meaty, and scallion/sesame aromas.】

Looking at the formula structure in his mind, a look of understanding flashed across Lin Fan's eyes.

Pan-fried buns, a traditional type of pastry, are arguably one of the most irresistible items at winter morning markets.

It serves food quickly, and can fry dozens or even hundreds of pieces at the same time; moreover, it has excellent heat retention, and the thick cast iron bottom can lock in extremely high heat, making it most suitable for diners who are freezing in the snow to fill their stomachs and warm up.

More importantly, pan-fried buns are a typical example of "high-density staple food".

Fast food service, fast eating, and even faster table turnover—these are exactly the key features needed to boost customer traffic of a thousand people.

Without hesitation, Lin Fan turned around and quickly walked into the small storeroom in the corner, locked the door behind him, and entered the Spirit Field Farm with a thought.

Lin Fan walked to the workbench and began preparing the most essential ingredients for pan-fried buns—aspic and meat filling.

This is quite different from the previous [Golden Crab Roe Soup Dumplings].

The key to making pan-fried buns "burst with juice in one bite" lies in the proportion of aspic added to the meat filling.

Lin Fan took out a large piece of freshly scraped and cleaned black mountain pig skin from the refrigeration area.

Place the pig skin in a large iron pot, add spring water, a few slices of old ginger, and half a bowl of pure grain-brewed yellow wine. Boil over high heat for five minutes to force out all the blood foam and impurities.

Remove the pig skin from the water and, while it's still hot, use a knife to scrape off any excess grease remaining on the inside until the entire pig skin becomes translucent, shiny, and of uniform thickness.

Then, Lin Fan pushed the cleaned pigskin directly into the feed inlet of the upgraded cutting and processing machine at Tiangongfang.

The machine hummed and ran, and in less than ten seconds, the entire pigskin was cut into even strips as thin as hair.

Pour the shredded pork back into the soup pot, add spring water, two star anise, and a section of scallion, cover with a heavy lid, and simmer over low heat for one hour.

Under the high-speed operation and constant temperature control of the farm, the collagen in the pig skin is completely dissolved into the soup, and the originally clear water gradually transforms into a thick, whitish soup.

Filter out the residue, pour the thick soup into a stainless steel shallow dish, and push it into the cooling box.

In just ten minutes, the entire soup solidified into a firm, amber-like jelly.

Lin Fan sent the aspic into the cutting machine again, setting it to "micro cubes".

As the machine operates, the entire block of aspic is instantly cut into small, uniform, and translucent fragments.

Next is the minced meat.

Take 30 jin of foreleg meat from a black mountain pig with a fat-to-lean ratio of 3:7, and quickly grind it into plump meat pieces about 3 millimeters in size using a meat cutting machine.

Lin Fan poured the diced meat into a large mixing bowl, added a little dark soy sauce for color, light soy sauce for flavor, and freshly ground white pepper to cut through the greasiness, then added a rich scallion and ginger water in three batches.

He rolled up his sleeves and began to rapidly stir the contents of the basin in the same direction with both hands.

As the minced meat gradually gained strength, it made a sticky and crisp "slapping" sound until the minced meat could be pulled into delicate, gelatinous white threads. Only then did Lin Fan pour in the chopped aspic pieces and a large bowl of fragrant sesame oil, and mix thoroughly.

The well-mixed minced meat is plump and firm, with fat and aspic evenly embedded between the meat pieces, exuding a pure meaty aroma.

Finally, there's the dough.

The dough for pan-fried buns cannot be fully fermented like that for steamed buns, otherwise the bottom will absorb too much water and the crust will not be crispy; nor can it be made with unleavened dough like that for dumplings, otherwise the skin will become hard and dry.

A "semi-fermentation" process must be adopted.

Lin Fan poured fifty kilograms of high-gluten flour, warm water, and a precise ratio of yeast into the traditional constant-temperature kneading vat and started the machine.

Eight minutes later, knead the dough until it is smooth and elastic. Take it out, roll it into a long strip on the work surface, and then divide it into portions.

Each dough ball is precisely weighed to 25 grams.

Lin Fan held a small rolling pin in his right hand and quickly spun the dough with his left.

"Tap tap tap tap..."

The rolling pin struck the work surface with a dense drumbeat, and round sheets of dough, thick in the middle and thin at the edges, flew out like snowflakes.

The method of wrapping the filling is completely different from that of ordinary steamed buns.

Lin Fan picked up a large, heavy lump of meat filling, wrapped it in the dough, quickly pinched and pleated it with his fingers, then sealed it tightly, and placed it face down on the cutting board.

Pan-fried buns must be placed with the pleats facing down so that the thickest part of the dough at the seam is directly pressed against the bottom of the pan and fried in oil, in order to form a golden, crispy, thick, and chewy crust.

In just half an hour, hundreds of round, white raw dough balls for pan-fried buns were neatly stacked on the cutting board.

Seeing this, Lin Fan set up a large, flat-bottomed, pure cast iron frying pan with a diameter of eighty centimeters on the long stove in the workshop.

Heat the bottom of the pot over medium heat, then pour in two large spoonfuls of black mountain lard. The oil quickly spreads across the black iron pot surface, producing a light wisp of smoke.

Lin Fan's hands moved like the wind as he grabbed raw buns and quickly arranged them along the edge of the pot from the outside in.

The pan-fried buns are tightly connected, their bottoms coated with hot lard, instantly sizzling slightly as they are shaped and tightened.

The pot was neatly filled with a hundred pieces.