Food Stall: Customers Chase Me across the Country-Chapter 284 - 285: All I Can Critique About Your Five-Spice Fried Eggs Is the Plating?!

Chapter 284: Chapter 285: All I Can Critique About Your Five-Spice Fried Eggs Is the Plating?!

Opening a can of tomato paste from Great Border, he scooped a spoonful into the pot.

Tomato paste is different from the ketchup that’s eaten with fries; ketchup has many additives while the tomato paste is a natural product with zero additives from Great Border tomatoes.

Many people may have never eaten or even heard of Great Border’s tomatoes, but in terms of quality, it’s definitely a standout product.

Due to the advantageous natural environment, Great Border tomatoes have a high content of tomato red pigment and octacosanol, fewer molds, and good viscosity.

According to the test data provided by Japan’s largest tomato product company, the red pigment content of Great Border tomatoes is 62 milligrams per 100 grams, far surpassing many major tomato-producing countries abroad, whose highest average is only 52 milligrams, with others averaging around 40 milligrams.

Great Border tomato paste has good viscosity, a deep reddish color with sheen, is delicate, even, and thickens moderately, with a sauce taste that is sweet and sour and rich in umami, far beyond comparison with ketchup.

It was Zhuo Qianqian who recommended it to him earlier; he was amazed at the first taste, and from then on he’d always add some wherever tomatoes were used, instantly elevating the taste of the dish.

After the tomato paste had simmered, he added some salt, sugar, and pepper, splashed in a bit of boiling water, and finally thickened with a spoonful of cornstarch slurry, completing the pot of Five Willows sauce.

This was the moment of decision, a focus of Wang Fan’s prior research simulations.

To keep the eggs crispy, it’s best to pour the Five Willows sauce directly over the eggs; to infuse more flavor into the eggs, they’d need to be stir-fried in the pan.

The first option makes the sauce and dish flavors separate, while the second reduces crispiness and can cause the yolk to coagulate due to reheating.

After several simulations, Wang Fan finally found the balance point.

He placed the eggs in the pan, quickly stir-fried them, and then swiftly lifted them out onto a plate.

Picking up the pot, he poured all the sauce over the eggs, completing the dish of Five Willows Fried Eggs.

He placed a bowl of rice on the tray and quickly walked to the private room; only about four minutes had passed.

"Sorry for the wait, enjoy your meal. The eggs are a bit hot, please be careful while eating."

Wang Fan’s attitude was impeccable, making Professor Liu amused.

Looks like that girl has a good relationship with this young man; face really works wonders.

"Alright, thank you, how much should I transfer to you?"

Wang Fan quickly replied, "There’s no need, it’s not yet business hours; there’s no need for money when treating elders to a Five Willows Fried Egg Rice. Please enjoy, I must go prepare now as service is about to start." With that, he exited the room.

Professor Liu said nothing either; payment wasn’t necessary immediately, scanning the QR code at the store’s door on the way out would suffice.

Looking down at the dish on the plate, the plating was still casual and authentic, making Professor Liu feel both amused and resigned.

Though he offered suggestions, they were seemingly ignored, clearly signifying a willingness to listen but an unwillingness to change.

Fine, you don’t care about plating, so I’ll look for issues in taste and texture. I won’t believe that with my professional skills, I can’t find a flaw!

Professor Liu felt compelled to take on this young man, determined to show him the prowess of experience!

Looking back at the plate, Professor Liu noticed a slight change in the dish’s presentation.

Though it might not seem upscale, somehow amidst this chaotic presentation arose a lingering appetite.

There were four seemingly fried eggs, plump and looking somewhat like drumsticks, covered with onions and other vegetables, combined with the bright red sauce, creating a pleasing visual.

The rice was still distinct Wuchang Fragrant Rice grains. One couldn’t help but praise the young man’s choice of ingredients.

Generally, rice that costs half as much is preferred, which undoubtedly increases operating costs, but just for this, he deserves praise.

Picking up an egg, he brought it under his nose to smell.

The egg, after deep frying, had its fragrance mixed with the scent of oil; it was more than a simple combination but rather a rich aroma that triggered salivation at first whiff.

There’s a hint of tomato sourness!

Professor Liu immediately identified the issue.

The fresh tomato aroma was tantalizing, combined with a slightly sour sauce scent, achieving a greater-than-two effect.

Professor Liu couldn’t help leaning in to elegantly take a bite.

(￣～￣) Chew!

Sssss...

Professor Liu was amazed.

Clearly, it’s a fried egg, but it wasn’t greasy at all, and though coated with a layer of sauce, the fried egg retained its crisp texture beautifully.

The gaps left by frying were filled with sauce, offering a crispy bite alongside a mouthful of unique freshness.

Professor Liu couldn’t resist taking another bite, this time consuming half of the egg.

"This... this is!"

Professor Liu’s eyes widened suddenly, looking down incredulously at the half egg in chopsticks.

The dark yellow exterior, milky white interior, and... golden flowing, half-solidity yolk interior!

It’s one thing to create three textures from a piece of pork belly, but how did you make four from a tiny egg?!

A crispy outer skin, soft and slightly bouncy egg white, a slightly sandy yolk, and a creamy smooth flowing yolk center!

How was this achieved?!

Being able to eat doesn’t mean being able to cook; Professor Liu was the type who could eat well but didn’t cook.

But his eating wasn’t ordinary; it involved three years of exploring cuisine throughout Europe. Even if he didn’t cook himself, he could generally tell how dishes were prepared.

Yet faced with this small egg, he was genuinely baffled.

If he were still a part-time Michelin reviewer, his recommendation report would undoubtedly read: "The Five Willows Fried Egg boasts a crispy exterior and tender interior, with a unique texture. A bite first highlights the crispy outer layer, followed by the soft, slightly bouncy egg white, then the slightly coagulated yolk’s sandy texture, and finally the tender, creamy flowing yolk at the center. The sweet and sour flavor of the Five Willows sauce melds with the egg’s succulence, enhancing appetite greatly."

"This dish offers moderate flavor, with a finely balanced combination of sour, sweet, and salty tastes that’s non-greasy despite being fried, complemented by a subtle fragrance. Each mouthful brims with rich layers of flavor, leaving a lasting impression."

She would certainly conclude with a bold "Highly Recommended!"

Professor Liu couldn’t help but cover her forehead, questioning her own professionalism deeply.

Why couldn’t I spot any flaws?

(￣～￣) Chew!

Could it be just the plating?!