Her Food Livestream Broke the Galaxy

Chapter 334 - 333: Roasted Preserved Mustard Greens and Pork Belly Flatbread

The two most important parts of making potherb mustard and pork flatbreads are preparing the filling and rolling the dough.

"When making the filling, you want to use this type of dried potherb mustard, sliced into fine strips—and do the same with the meat," Jiang Qiuqiu said, holding up a piece of gugu meat for the camera to see. "Previously, when we made meatballs, we always ground the meat into a paste."

"But for this filling, we don’t want to grind it into a paste."

If the meat is too soft, it loses that rich, layered texture. To make the best flatbreads, the meat should be julienned by hand.

This is a difficult process. The cuts have to be even, and you have to be fast. Otherwise, a two-hour stream would turn into two hours of just slicing meat.

Fortunately, this had always been Jiang Qiuqiu’s strong suit.

Langlibaitiao and It’s snowing today were both watching the stream. They were both full-time streamers with distinct personal styles, but they were equally serious about their careers.

After all, they were full-time and needed to make a living.

So, they had genuinely come to Jiang Qiuqiu’s stream to learn a few skills.

Who would have thought the first thing they’d see was a technique of this difficulty?

’Julienning meat like that?’

The crucial part was, even as she performed this feat, the chat was full of laughter. Only a tiny minority of viewers expressed any amazement in the comments.

What did that imply? That her audience was already used to this level of skill. It was nothing new to them.

There weren’t actually that many steps to making the flatbreads.

Once the dough was kneaded and the filling mixed, she began to assemble them. She encased the filling in the dough, much like making a steamed bun, then pressed it flat. She pricked small holes in it with a skewer, and finally, used a rolling pin to press the disc of dough into a thin sheet.

The process was as smooth as flowing water, prompting praise from the viewers: [Whoa, the flatbread is so thin!]

[That looks amazing!]

But in the eyes of a professional:

’How does she get the filling so evenly distributed?’

’Are the holes the key to rolling it thin without the filling bursting out?’

Unlike scallion pancakes, you couldn’t press all the potherb mustard and pork flatbreads at once. They had to be made one at a time. Otherwise, if the thin dough sat on the board for too long, it would start to dry out.

So, Jiang Qiuqiu brought out a rack, a heating stone, and a large, flat stone she had prepared earlier.

The appearance of this large contraption sent the live stream’s viewers into a frenzy.

[Wow, new cookware already?]

[Seeing that rack reminds me of grilled oysters—]

The heating stone warmed up, making the smooth, flat stone on top of it scorching hot. Jiang Qiuqiu used a small brush to dab a little oil on the surface, then placed one of the thin flatbreads onto it.

The soft dough made full contact with the hot stone. It adhered so closely that the center swelled with heat, puffing up into a large bubble. While that cooked, Jiang Qiuqiu rolled out the next flatbread.

Just as she finished flattening the new one, she returned to flip the one on the stone. Both the stone and the flatbread were scalding hot, but Jiang Qiuqiu reached out with bare hands, her slender fingertips flushed pink, and simply peeled the flatbread up to flip it over.

She had two stones prepared, which was just enough to keep up with her pace as she alternated between them.

The flatbreads gradually cooked through, and the air filled with the aroma of potherb mustard. It wasn’t an overpowering scent, but it was the kind of fragrance that made you want to linger.

But the "tasting channel" would only open after twenty flatbreads were made.

So everyone could only stare longingly, unable to eat the delicious-looking food right in front of them.

[I can’t take it anymore. I hate this PK system. Why can’t we just start grabbing them to eat as soon as they’re done?]

[Same here! It’s so annoying! Having to wait for all twenty! Hmph!]

[So mad! Grrr!]

[...]

[Hey, to the people above? You weren’t saying that back when you had terrible luck trying to grab a portion, were you? (*￣︶￣)]

[Pfft, that was the past! Now we can all get one!]

’Come to think of it, the PK streams aren’t so bad. At least when you click in, you don’t get that ’Sorry, all portions have been claimed. Please try again next time~’ message anymore.’

The chat was buzzing with excitement.

It was full of anticipation and good-natured teasing about the food.

Langlibaitiao and It’s snowing today, who were watching from the sidelines, found themselves immersed in this atmosphere, feeling a twinge of envy.