"Time to plate!"
There were no fancy seasonings or complicated steps—just the simplest salt and sugar, shredded potatoes, and shredded green peppers, stir-fried in the wok for a few minutes.
And it was done just like that?
If you had to point out anything special, it was only that burst of flame midway through.
This was only the first batch. The iron wok was simply too large for a proper toss-fry—or rather, with his current arm and wrist strength, he couldn't manage it. He had no choice but to cook it in several batches.
After all, he wasn't a professional Great Xia chef who had trained for decades, practicing the wok toss day in and day out. He could only handle tossing a normal-sized wok.
The freshly plated shredded potatoes were translucent, like strands of pale yellow glass, reflecting a dazzling gleam under the sunlight.
