Then came the stir-frying. First, she heated a large pot of oil, and once the ingredients that needed frying were washed and prepped, she began to pass them through the oil.
Throughout the frying process, she methodically mixed the sauces for various dishes and prepared her garnishes. Once the frying was finished, she switched to a fresh pot, heating it before adding a splash of oil to begin the stir-fry. Her movements were calm and decisive; she had total mastery over the ingredients, quantities, and heat control for every single dish.
Chef Hou, who had been standing to the side watching with a cold, critical eye, saw the fluidity of Sheng Xia’s technique and dropped his guard. He pulled his daughter and his niece over, motioning for them to watch her closely.
Chapter 217