My Husband, a Marshal: Conquering the Stars with My Culinary Arts Chapter 412 - 140: The 3 No-Sticks (Part 2)

The beaten egg yolks ford pale yellow foam, quickly swirling with the motion of the chopsticks, which, though simple, appeared endlessly beautiful to the viewers in the livestream.

"Next, dissolve the cornstarch in water before adding it in," Du Xixi said as she acted, dissolving the cornstarch in water in a set proportion, then pouring it over the beaten eggs. With the stirring, the golden egg liquid turned a light yellow, and the delicate egg foam vanished with the rapid stirring.

The frying pan settled steadily on the electric stove, enveloped by a dense blue fla coupled with yellow, producing a "sizzle" as it appeared under the pan. Du Xixi scooped out a large chunk of lard she had rendered during her spare ti yesterday, tossing it generously into the pan. The snow-white fat lted instantly, spreading thinly across the pan base.

The light yellow egg mixture was impeccably smooth, yet Du Xixi still took a small strainer, slowly pouring the egg liquid through it. Strained through the sieve, the egg mixture beca even more silky, spreading quickly in the pan like a smooth round olet.

With a wooden spatula, she stirred slowly, not pausing as she moved in the sa direction, and Du Xixi smiled: "The stirring process might take a bit of ti, about twenty minutes, during which the egg mixture will gradually thicken from lumps to a smooth paste, and finally, it forms a round, glossy mass that doesn’t stick."

Many astonishing things require being seen in person to be believed. Du Xixi didn’t rush to read the comnts in the chat, patiently stirring instead.

Du Xixi’s stirring never seed boring, even if she said nothing, performing the sa action intently; the audience watched quietly.

And so, when witnessing the transformation of "liquid" into a "solid" form of egg mixture in the pan, everyone expressed heartfelt admiration, all the more curious about the taste of this "Three Non-stick".

With one hand, Du Xixi tilted the pan to a prepared plate, letting the smooth "Three Non-stick" slide along the edge of the pan, landing onto the porcelain white dish.

The light yellow, nearly golden "Three Non-stick" on the porcelain plate with simple patterns was particularly eye-catching, just like the plain presentation of Glutinous Rice Lotus. It was enough to make everyone’s mouth water.

"Ti to enjoy!" Du Xixi placed a pair of bamboo chopsticks at the plate’s edge. "Though for those who can’t eat eggs, please wipe your drool and prioritize your health!"

The "Three Non-stick" made from four or five eggs wasn’t much, fitting perfectly on two palm-sized dishes. Du Xixi believed that it was nightti, and this moderately portioned, light-flavored "Three Non-stick" was more suitable for everyone.

[——Hmm~ Delicious!

——The egg flavor is quite strong, a bit sweet, but very refreshing. For soone who had a heavy dinner, this is just right.

——It’s grainy and soft; it lts before I can bite and slides down without swallowing effort. It really doesn’t stick to the teeth!

——How to say this? Each person to their own goals and tastes. Compared to the deliciousness of Glutinous Rice Lotus and Lotus Seed Soup, I have no feelings for this "Three Non-stick", but neither do I dislike it. I can eat it.

——Pretty good, not a heavy, sauce-laden dish; it feels like a casual snack to have if you feel like it... a little treat?

——The egg flavor is too strong for , not very comfortable, but the texture is great. Perhaps I could make one myself... maybe with less egg yolk?

——LS 1, I also want to try another recipe. Can I add more water-diluted starch? Or a bit more sugar and salt?

——... Can I add dried fruit? A bit of a sweet and sour feel sounds wonderful!

...]

Du Xixi consistently kept an eye on the comnts, smiling contentedly to see many viewers spontaneously beginning to "modify" the ingredients.

In fact, Du Xixi had anticipated this reaction earlier. After all, "Three Non-stick" is naturally an egg-flavored delicacy. For those who love eating eggs, it’s a supre delight, but for those who don’t care for eggs or can take them or leave them, "Three Non-stick" wouldn’t be their dish of choice.

Her goal was now realized; so people could adjust the recipe according to personal preferences — cooking is never a rigid process, and the spread of culinary arts benefits from creativity.

Take the country of Blue Star, where Du Xixi cos from; there are eight major cuisines alone, each with nurous sub-branches, leading to countless dishes. At least on Blue Star, no one dares claim they’ve tasted all the food there is.