Apocalyptic Hoarding Diary

Chapter 503 Sausage Stir-fried with Garlic Sprouts

Xu Xiaoyan first took out an iron pot and a rice cooker from her spatial storage.

After placing the iron pot on the stove burner, she opened the rice cooker lid. The inner pot had a non-stick coating and had been used for several years, but it didn't affect its use.

She measured out three cups of rice and poured them into the inner pot, then turned on the tap, and white rice water instantly gushed out.

She put her hand into the water, spread her fingers, and stirred the rice grains back and forth.

After rinsing the rice twice and the water became clear, I poured out the rice water and added fresh water.

When adding water, she measured it with her fingers. She held her index finger up and gently touched the rice or noodles with the tip of her finger. The water level was just up to the first joint of her index finger.

This method was taught to her by her adoptive mother; the rice cooked using the first joint of the index finger will taste delicious.

Press the switch, and the rice cooker makes a "click" sound, starting to cook rice.

Xu Xiaoyan stood in front of the rice cooker for a while, then turned around and began taking other things out of her spatial storage.

Rapeseed oil, fine salt, light soy sauce, balsamic vinegar, cooking wine, white sugar, garlic, ginger, dried chili peppers, etc.

The seasonings were arranged in a row on the stove, with bottles and jars of all sizes crammed together.

The stove was full in no time. Xu Xiaoyan took a step back, put her hands on her hips, looked at her "creation", and nodded in satisfaction. Now it looked like a kitchen.

She took the garlic scapes out of the bag.

These garlic scapes must have been just picked; they are very fresh, with dark green scapes, white roots, and a small section of tender yellow flower at the tip.

She rinsed it twice under the tap, then drained the water and placed it on the cutting board.

Xu Xiaoyan held the root of the garlic scape with her left hand, her fingers slightly bent, her knuckles against the stem of the garlic scape, and held the knife in her right hand, the blade close to her knuckles.

As the knife fell, the garlic scape broke apart, revealing a tender green core and a dark green outer skin.

With another cut, a two-centimeter-long section of garlic scape rolled off the blade, bounced once on the cutting board, and rolled to the edge of the board.

She cut faster and faster, the sound of the blade falling became rhythmic instead of scattered, and the dark green moss turned into small cylinders with each stroke.

The center reveals a tender green core, much lighter in color than the outer skin, with clear juice oozing from the broken surface.

The juice is sticky and slightly stringy to the touch, with a spicy yet sweet plant aroma.

After chopping the garlic shoots, she took out the sausage sections.

The dark red sausage, exposed to the air, immediately released a smoky aroma that was strong and overpowering, even suppressing some of the spiciness of the garlic shoots.

She picked up a piece of sausage, squeezed it with her fingers; it was hard, and there was a little oil on the surface, but not much.

She was slicing the sausage diagonally into thin slices, and as the knife cut down, she could feel the subtle resistance as the casing was severed.

In no time, the sausage was sliced, each slice being evenly thin, about two millimeters thick.

Xu Xiaoyan tapped the garlic clove with the back of the knife, and the skin cracked open. She peeled it off easily with her hand, then chopped it into minced meat. The blade moved quickly up and down on the cutting board, making a dense "tap tap tap" sound.

First, slice the ginger, then shred it, making sure each shred is very thin.

The dried chilies were cut into many small pieces, and the chili seeds fell out from the cut ends and landed on the cutting board.

After all the ingredients were ready, Xu Xiaoyan turned on the gas stove. The blue flame licked the bottom of the iron pot, spreading outwards from the center and quickly covering the entire bottom.

Worried about the smell of smoke, she turned on the range hood and selected the high setting. The motor was a bit louder than usual, but still within an acceptable range.

Once the wok was fully heated, she poured in two spoonfuls of rapeseed oil. As soon as it touched the hot bottom of the wok, it made a soft "sizzle" sound.

She didn't rush to add the ingredients. Instead, she waited until the oil was slightly smoking before sliding the sausage slices into the pan. In an instant, the entire kitchen was filled with that sizzling sound.

The sausage slices tumbled in the oil, their edges curling up and their color changing from dark red to a deeper brownish-red, with the fatty parts becoming translucent.

The fat melted rapidly at high temperatures, seeping out from the fat tissue and mixing with the rapeseed oil in the pot, turning the oil's color from golden yellow to golden red.

Xu Xiaoyan quickly stirred the sausage a few times with a spatula, trying to make sure that every piece of sausage was coated with hot oil.

After stir-frying for about thirty seconds, she took the sausage out of the pan.

Now take them out of the pot. The sausage slices are cooked to the perfect tenderness, with slightly charred edges and still soft in the middle.

When you cook it again with the garlic scapes at the end, it will absorb some of the moisture and sweetness from the garlic scapes, making it taste even better.

She then added minced garlic, shredded ginger, and dried chili pepper pieces to the pot.

The moment the minced garlic hit the pan, the oil sizzled loudly, turning from white to golden brown in just a few seconds.

The spiciness of the ginger and dried chili peppers was fully released by the hot oil, and the smell made her nose itch, almost causing her to sneeze.

She slowly sautéed it over low heat until it smelled fragrant, then poured the chopped garlic shoots into the pot.

The moment the garlic shoots hit the pan, they sizzled louder. The green shoots were quickly coated with oil, and the high temperature locked in the moisture, keeping them crisp and tender inside.

She switched to high heat and stir-fried quickly. Every time she stirred the pan, a few garlic shoots would jump out of the pan and land on the stove, but she didn't care and continued to stir-fry.

The garlic shoots were stir-fried for about a minute, and their color changed from light green to a bright emerald green.

At this point, she poured the sausage slices that she had just scooped out back into the pot.

Continue stirring with the spatula to mix the sausage slices and garlic shoots evenly.

The garlic shoots absorbed the oil from the sausage, making their surface even shinier.

The sausage absorbs the moisture from the garlic shoots, so it's not too dry or hard.

The sweetness of the garlic shoots balances the saltiness of the sausage, creating a delicate harmony between the two.

She first added a small spoonful of light soy sauce and poured it along the edge of the pot.

Then a little bit of white sugar was sprinkled on top, and the sugar granules melted quickly as they landed on the garlic shoots and sausage.

Finally, stir-fry for another ten seconds to distribute the garlic shoots, sausage, and seasonings evenly, then turn off the heat and remove the pot from the stove.

The garlic shoots glistened with oil, the edges of the sausage were slightly charred and crispy, and the fatty parts were even more translucent. A few dried chili pepper pieces were scattered among them, shining brightly red.

Steam rises from the box, carrying the sweet aroma of garlic shoots and the savory fragrance of sausage, a feast for the eyes, nose, and palate, making one's appetite soar.

A dish of stir-fried sausage and garlic shoots takes only seven or eight minutes from start to finish, but for Xu Xiaoyan, it is the most satisfying moment of her day.

She couldn't resist picking up her chopsticks and taking a bite. The garlic shoots were crisp and refreshing, and you could hear a crisp cracking sound when you bit into them. The juice burst between her teeth, carrying the unique spiciness and sweetness of garlic shoots.

The sausage is perfectly tender, not greasy, with firm and chewy lean meat, and a rich, savory flavor.

She stood by the stove, and with the pot and spatula in hand, ate several mouthfuls before finally putting down her chopsticks.