Lin Chen cooked up two whole pots of sauce, estimating that it should be enough; if not, there was still time to make more.
Although these kinds of sauces develop a deeper flavor after cooling and settling overnight, foreigners who haven't tasted them before wouldn't notice much of a difference.
While he was making the sauce, the first batch of dough had finished resting.
"Lin, make a bowl of oil pastry. The ratio of flour to oil is 1 to 2. Heat the oil and pour it into the flour, stirring well. It's the same process as last week's hot oil pour for pickled fish and how I make the red oil."
Pouring hot oil onto flour?
This unique method immediately piqued Chris's curiosity.
Oil pastry wasn't unfamiliar to her as a pastry chef, but in her memory, oil pastry should be a dough used to make flaky pastries like croissants or egg tarts.
