Liao Ning refrained from participating in the live-stream discussion. Instead, she gently patted the heads of two little fellows, reassuring them not to worry. Afterward, she turned her attention to preparing the side dishes.
Her first creation would be crispy chips. Liao Ning planned to slice the chips thinly and coat them with a mixture of egg liquid and batter. Once immersed in hot oil, they would fry until the surface turned a delightful golden brown, exuding a satisfying crispiness. Placing the chips into the boiling soup would transform them into soft and delectable morsels.
The second dish she embarked upon was cooked bird meat. Taking a raw breast of bird, she carefully sliced it into thin pieces and arranged them on a plate. The hot soup's temperature was sufficient to cook the slices within a matter of seconds. This cooking technique effectively preserved the meat's freshness and texture, justifying the thin cuts.
