[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"origin-the-lovely-heiress-is-actually-a-god-beast":3,"chapter-the-lovely-heiress-is-actually-a-god-beast-the-lovely-heiress-is-actually-a-god-beast-chapter-685":6},{"origin":4,"title":5},"english","The Lovely Heiress Is Actually A God Beast",{"chapter":7,"nextChapterSlug":19,"prevChapterSlug":20,"totalChapters":21,"novelImage":22},{"id":8,"novel_id":9,"title":10,"slug":11,"index":12,"content":13,"wordcount":14,"created_at":15,"updated_at":15,"volume":16,"translator":17,"content_hash":18},1766447,2340,"Chapter 685: One in a Thousand Golden Fried Rice","the-lovely-heiress-is-actually-a-god-beast-chapter-685",685,"\u003Cp>Gu Yixing’s egg fried rice was coated with golden egg on each grain, just like what he called \"Golden Light Fried Rice.\"\u003C\u002Fp>\n\u003Cp>His method of making egg fried rice was quite unique. First, he cracked the eggs into a bowl and discarded the whites, leaving only the yolks.\u003C\u002Fp>\n\u003Cp>He would beat three egg yolks, but instead of pouring them into a hot oil pan, he mixed them into cold rice – overnight rice worked even better.\u003C\u002Fp>\n\u003Cp>First, he thoroughly blended the rice with the egg yolk mixture, enveloping each grain in it, the whole bowl of rice transforming from innocent white to orange-yellow.\u003C\u002Fp>\n\u003Cp>Then, he added two whole eggs to the original three egg whites, squeezed in a drop of lemon juice to remove any fishy smell, added the right amount of salt, and beat it thoroughly.\u003C\u002Fp>\n\u003Cp>With a hot pan and hot oil, he poured the rice coated with egg yolk mixture into the pan, sizzling as it hit the oil, and rapidly stir-fried it to ensure each grain was evenly heated. He continued on high heat until the egg yolk on each grain of rice turned golden.\u003C\u002Fp>\n\u003Cp>Once the egg yolk on the rice was fully cooked, the grains would naturally not stick together, each one wrapped in a golden cloak, loose and distinct.\u003C\u002Fp>\n\u003Cp>At this point, he took the rice out of the pan, added oil – cold oil in a hot pan or hot oil both worked – as there weren’t very strict requirements for this step. He poured the beaten egg mixture into the pan and stir-fried quickly, using a technique similar to making scrambled eggs but even faster, to ensure the eggs remained silky smooth, which depended on the speed of the stirring.\u003C\u002Fp>\n\u003Cp>If the action was too slow, uneven heating would cause the outside to cook while the inside overcooked, resulting in a poor texture.\u003C\u002Fp>\n\u003Cp>If the action was fast, it allowed for even heating. The outside would cook while the inside retained a slightly runny consistency. At this point, he quickly poured the previously fried \"Golden Light Rice\" back into the pan, combined it with the scrambled eggs, and stir-fried rapidly, shifting from high to medium heat for thirty seconds before swiftly removing it from the pan to retain the \"breath of the wok.\"\u003C\u002Fp>\n\u003Cp>The \"breath of the wok\" is the soul of a dish.\u003C\u002Fp>\n\u003Cp>Comparing food to a beauty, a beauty without the \"breath of the wok\" is like a wooden beauty lacking an interesting soul, whereas one with the \"breath of the wok\" is a beauty possessing an engaging soul.\u003C\u002Fp>\n\u003Cp>Pretty appearances are common, but interesting souls are one in a million.\u003C\u002Fp>\n\u003Cp>Just like egg fried rice: nearly everyone can make it, but ten thousand people will create ten thousand different textures and flavors. Those that can truly be called \"extraordinary\" are one in a million.\u003C\u002Fp>\n\u003Cp>A chef might cook many dishes, but if you ask which one is the hardest, most would answer: \"Egg fried rice.\"\u003C\u002Fp>\n\u003Cp>Egg fried rice isn’t hard to make – many people can do that.\u003C\u002Fp>\n\u003Cp>It’s hard to make it taste good.\u003C\u002Fp>\n\u003Cp>Because it’s such a common food, it’s very hard to make it impressively delicious.\u003C\u002Fp>\n\u003Cp>Gu Yixing was very confident about the egg fried rice he made. He lifted the lid, and the golden grains seemed to be hidden amongst clouds, shining even more radiantly.\u003C\u002Fp>\n\u003Cp>A dish, besides being delicious, must possess color, aroma, and flavor all at once.\u003C\u002Fp>\n\u003Cp>The aroma was there, otherwise Little Taotie wouldn’t have guessed it right away from the smell.\u003C\u002Fp>\n\u003Cp>Now the color also deserved the accolade \"extraordinary.\"\u003C\u002Fp>\n\u003Cp>Ingeniously using color, three egg whites along with two whole eggs, when beaten and fried, gave a hue like mixing white paint with golden yellow, a pale yellow leaning towards white.\u003C\u002Fp>\n\u003Cp>Color is all about contrast.\u003C\u002Fp>\n\u003Cp>Against the backdrop of the pale yellow scrambled egg, the golden yellow pure yolk coating the rice shone even brighter.\u003C\u002Fp>\n\u003Cp>The gradient effect of the colors, the impact of the gold, everything harmonized beautifully, pleasing to the eye.\u003C\u002Fp>\n\u003Cp>Little Taotie couldn’t wait and scooped up a large spoonful into his mouth. The distinct grains didn’t stick to the teeth but instead had a springy texture, very chewy, very fragrant!\u003C\u002Fp>",704,"2026-06-08T09:58:39.474Z",1,"novelbin.me","7391184b2a66627941583ca74fe8265922bd641abc3b994a1fe5b43220bfdb4b","the-lovely-heiress-is-actually-a-god-beast-chapter-686","the-lovely-heiress-is-actually-a-god-beast-chapter-684",1668,"https:\u002F\u002Fnovelzhen.com\u002Fimages\u002Fcovers\u002Fthe-lovely-heiress-is-actually-a-god-beast-cover.jpg"]