Chapter 86 (1/2)

Chapter 86: A Length of Green Jade

“Don’t worry, boss. I have a good memory.” Mu Xiaoyun knew Yuan Zhou was about to cook busily, hence answered immediately.

Watching Mu Xiaoyun stare at the entrance seriously, Yuan Zhou began to prepare the ingredients for the Jin’ling Grass dish. First it was the main ingredient, the dark green plants growing in water.

Yuan Zhou pushed the button and stepped onto the board, heading up to pick the fresh and tender rhizomes.

A serving of Jin’ling Grass basically weighed 125 grams; therefore, Yuan Zhou directly pulled out an entire row of plants, holding them loosely in his hands.

“Little Boss Yuan, is this plant the artemisia selengensis?” with his sharp eyes, the grandpa identified the plant and asked directly.

“Humm.” Yuan Zhou nodded without saying anything.

“This plant is said to be edible as a whole but only a small length of it is tasty.” the grandpa also knew of that and even ate it before. Now that he saw this was what Yuan Zhou meant by Jin’ling Grass, he was rest assured.

Meanwhile, Yuan Zhou was attentively picking the vegetables. If it was a local from Jin’ling City who wanted to eat the artemisia selengensis, he would pinch off 400 grams of rhizome, leaving only a small length of clean, green, and crisp stem on top of the artemisia selengensis. However, Yuan Zhou pulled out more than that. The original 1.25 kilograms of plants in his hands were now left with only 125 grams.

Only one tenth of the plant could be used as an ingredient. Simply put, 50 grams out of 500 grams.

Since the plant was easy to be damaged and to lose moisture, the system provided raw ingredients that were still nurtured and kept in water, not yet harvested.

Yuan Zhou brought up a piece of artemisia selengensis that looked fresh and cute due to its vivid green color and directly broke off a small length of the stem on the top. Afterward, he removed the leaves rapidly and placed it in a perforated pottery pot at the side.

Gradually, stems of the exact same length piled up the white pottery pot. After the last piece was pulled off, Yuan Zhou took up the pottery pot and went to the water tank.

The stem tops of the artemisia selengensis that had just been pinched off were so fresh and tender that the moisture inside seemed to almost drip out. Yuan Zhou, first, filled a slightly larger, empty pottery pot with water and then placed the pot in his hands into the larger one. Next he took out a ceramic rod with the width of a finger and gently stirred the stems in the pot, cleaning them slowly.

That way, the damage could be minimized.

The grandpa stood at the side and watched how carefully Yuan Zhou treated the pot of artemisia selengensis. He felt both surprised and also as if it was obvious. If not processed this way, how could the dishes cooked by Yuan Zhou be so delicious?

From the way he processed his ingredients, one could judge the quality of his dishes.

A minute later, Yuan Zhou took up the smaller pottery pot and put it into a plate before beginning to filter out the extra water.

Only after preparing everything did Yuan Zhou turn on the stove and changed to another wok before starting to cook.

One of the benefits of the system was that no matter what kind of wok it provided, they wouldn’t have any taste of iron; furthermore, the materials used were rare as well. Despite this being a new one, it was, nevertheless, a wok ready to be used at any time.

The wok was then heated up with a big flame until it started smoking. With a sound of “Zi”, Yuan Zhou poured some oil specially used for the Jin’ling Grass dish into the wok and immediately adjusted it to a medium flame. That way, the oil temperature would instantly rise but wouldn’t burn the vegetables once they were poured into the wok.

“Zi la, Zi la,” Yuan Zhou then poured the artemisia selengensis inside and began to stir-fry the dish.

The artemisia selengensis itself was a perennial herbaceous plant, which had a fragrant flavor. The taller it grew, the stronger the flavor became. However, the flavor of the artemisia selengensis for consumption was best not to be too intense; otherwise, it might affect the fresh taste contained.

The system used the seeds of the artemisia selengensis on its third year and planted them in the water through the aquatic cultivation techniques, enabling them to grow naturally.

The water was taken from the moisture contained in the clouds and was then turned into water through a scientific process. During the process, no man-made pollution affected it.

Artemisia selengensis growing under such circumstances had no smell of earth, dust, or artificial breeding taste.

From pouring the ingredients into the wok to scooping them out into the plate, it only took two minutes to finish cooking the dish. Next, Yuan Zhou began preparing the noodles. With superb skills and a smooth speed, Yuan Zhou finished cooking the noodles in three minutes. He was so fast that the artemisia selengensis on the tray still maintained its appearance just like it was scooped out of the wok.

Of course, this was mainly due to the tray provided by the system.