Food: How Did I Become a Chef When I Set Up a Stall? Chapter 168

Chapter 168 What's in Husband and Wife's Femoral Pieces!

 Shen Hai's old Sichuan restaurant has reopened.

Although this Sichuan restaurant has not become a hit before, there are still many customers coming to eat.

 The veteran chef in the restaurant is also very skilled.

However, due to special reasons, the restaurant will have a new chef next week.

This matter does not need too much publicity, and Shen Hai promised Jiang Feng that he would never reveal that he was a chef in his restaurant.

  Shen Hai is a person who keeps his promises and doesn't have so many petty calculations.

 The restaurant has reopened, and the waiters and kitchen helpers have arrived.

 In fact, there is no need for much help. After all, it is a small restaurant, and Jiang Feng can handle it by himself.

 Before starting business, Jiang Feng had already prepared the dishes in advance.

 The most time-consuming part of cooking is preparing the dishes. It doesn't take much time to start frying.

 Mapo Tofu is the most common cuisine in Sichuan. Anyone who knows how to cook in Sichuan will know how to cook Mapo Tofu.

 At this moment, Jiang Feng was already busy preparing Mapo tofu in the kitchen.

 After the three people came in, the restaurant was still a little deserted.

 Three guests were drinking tea and chatting.

 After swallowing it, I feel completely satisfied.

Jiang Feng first took out a piece of beef, and then chopped the beef into minced meat with a sharp knife. His knife skills were very steady, and the thin minced beef was quickly chopped.

"delicious!"

"OK."

 In the kitchen, Jiang Feng immediately started busy after seeing the order.

The three of them picked up their chopsticks and took a bite.

  After 11:30, the Sichuan restaurant opens for business.

 “It smells so good!”

The proprietress Zhu Hong is in charge of the cashier personally, and Shen Hai is also in the restaurant, looking for anyone who needs help.

The shredded pork is quite elastic when chewed, and with every bite, the sauce spurts out, making it indescribably enjoyable.

 The three of them exclaimed.

 It is a small restaurant that does not employ many employees, so the couple just work on it themselves.

 The waiter delivers the menu to the kitchen.

It's just that it used to be cooked in a simple dining cart, but now it's cooked in the back kitchen of an authentic Sichuan restaurant.

At this time, there are still some fans outside looking for Jiang Feng to set up a stall.

 Soon, the first wave of customers came in.

As soon as you take it into your mouth, you can feel the hot sauce flowing in your mouth, and your saliva will secrete and mix in the sauce, making your mouth full of fragrance.

Soon, the smell of meat came out of the kitchen

However, the aroma is taken away by the range hood and will not spread to the lobby.

  But making it delicious is not easy.

“One mapo tofu, one fish-flavored shredded pork, another couple's lung slices, three bowls of rice, just drink tea.”

 Their appetite is instantly aroused.

 Then continue to add ingredients to thicken the sauce.

 Then put a pot on, boil water, put a piece of soft tofu in the palm of your hand, cut it into small cubes with three knives horizontally and four knives, add some salt to remove the beany smell, put it in the pot and cook it for a while before taking it out.

 Then fry the beef whistle and put it aside for later use.

 After a while, a delicate fish-flavored shredded pork dish was served from the kitchen to the table.

The three of them found a seat to sit down and picked up the menus. The waiter came over and the three of them took their orders:

Jiang Feng has quietly become the chef of a Sichuan restaurant.

 It is not easy to make a catering business.

 After that, add bean paste and chopped tempeh into the pot, add various seasonings, add tofu, and pour in beef bone soup.

Needless to say, fish-flavored shredded pork is already his specialty. Jiang Feng had this dish when he first set up a stall.

 “Looks good!”

 I saw the fish-flavored shredded pork on the plate wrapped in a rich sauce, with a ray of steam coming out. Every shredded meat was very crystal clear and shiny.

 The place has changed, but the taste remains the same.

 When the fish-flavored shredded pork was placed on the table, their eyes were instantly attracted to it.

 Because chili noodles are added to the pot, the soup in the pot is red, bubbling, and looks spicy and delicious.

“This restaurant is pretty good. At first, there was no one there, so I thought it wasn't very good!”

 But because of time, this is understandable.

  Mapo tofu needs to be thickened three times to continuously absorb the juice and remove the moisture in the tofu, making the tofu delicious.

 The last thickening step is to add beef whistles to make sure the beef whistles are evenly distributed on the surface of the tofu.

 Sprinkle the garlic sprouts and Sichuan peppercorns, and let the juice thicken until it becomes thick, and Mapo Tofu is ready.

 The pot is filled with a red thick soup containing various seasonings. Small pieces of soft tofu are scattered in it, and small bubbles are constantly rising around it, like taking a bath in a red hot spring.

 Scattered green garlic flowers are dotted around.

Perspective effect is very good.

 Finally, when the soup becomes thicker, pour all the Mapo Tofu in the pot into the plate, and this Mapo Tofu dish is ready.

 Soon, the tofu was brought to the table.

 The guests are eating fish-flavored shredded pork and rice.

This fish-flavored shredded pork is particularly delicious with rice. As soon as this dish was served, half of it was already eaten.

 After seeing Mapo Tofu, their eyes were attracted to Mapo Tofu again.

 The surface of the tender tofu is covered with red soup, surrounded by beef whistles and green garlic sprouts, and the fragrance also emanates from the tofu.

 One of the guests picked up a piece of tofu and put it in his mouth.

 The tofu has a bouncy feeling in your mouth.

 Soon it will be hot. The tofu is still piping hot.

 Then various flavors come out.

 Tofu is actually not that easy to taste, but the great thing about Mapo Tofu is that there are beef particles surrounding the tofu.

 Beef is very tasty.

 So the whole thing is fragrant.

 “Hoo! Hoo! Delicious!”

 The guest's mouth was burned by the tofu and he took a few breaths.

Tofu is tender and smooth. No wonder men love to eat tofu.

 The taste is really good.

 “This store is very good, why haven't I heard of it before?”

 “Ma Po Tofu is not bad either, it's delicious!”

 The three of them just sighed briefly and continued to eat happily.

 They asked the waiter for a spoon, used the spoon to scoop the tofu into the rice, and ate it with the rice.

 After one bite, you can taste rice, tofu, small beef particles, and the taste of chili, bean paste, and garlic sprouts.

 The rice has become much more delicious.

 Shen Hai and Zhu Hong quietly looked at the guests.

 Seeing the appearance of their guests, they finally let go of their suspense and secretly rejoiced.

It's really a blessing in disguise.

The chef in the store was hospitalized, and he was worried about what to do next.

As it turned out, Jiang Feng happened to want to cook Sichuan cuisine for a week, so he came to their store to apply for a job.

 Isn't this a coincidence?

Who would have thought that this small Sichuan restaurant would have a chef in charge.

 In the back kitchen, Jiang Feng was busy making couple's lung slices again.

Just as there is no wife in the wife cake, there is no husband and wife in the husband's lung slices, and there is no lung slices either.

 The ingredients used are beef heart, tongue, beef and tripe.

 This is a cold dish, similar to soy sauce beef.

 There is no need to cook it specially. Instead, you can blanch it in water in advance to remove the fishy smell, and then marinate it in spices.

 When serving, cut the marinated ingredients into thin slices, add them to the sauce and stir evenly.

 Hand-husband Fei Pian is considered a success.

 The sauce is made by Jiang Feng's secret recipe.

 Including minced garlic, sesame seeds, a little chili millet, pepper noodles, sesame oil, pepper oil, soy sauce, vinegar, etc., and finally pour the stewed beef offal soup.

 The sauce in this pot is stirred evenly, with various flavors inside, and a layer of sesame seeds floating on the surface.

 Put the sliced ​​meat in it and stir it so that the sauce coats each piece of meat.

It's hard to think whether it tastes good or not.

 After finishing the three dishes, Jiang Feng rested in the back kitchen, waiting for business.

 After finishing three dishes, Jiang Feng hopes that the business of the Sichuan restaurant will be better.

 He doesn't need to worry either.

 Because the location of this Sichuan restaurant is very good.

As long as it opens, there will be no shortage of customers.

How can 100 dishes be completed?

Sure enough, at close to 12 noon, guests started coming in one after another.

 They don't know that today's chef is a real chef.

 Just order as usual.

As orders came in one after another, Jiang Feng started to get busy.

The couple's lung slices were quickly served to the guests' tables.

 They just took a bite and were stimulated by the juice of the couple's lung slices to salivate continuously.

Even after eating the lung slices, I can't control my saliva.

This sauce is so delicious.

 In fact, the stimulating saliva has little to do with the preparation of Jiangfeng, but more because of the spicy nature of millet.

 The spicy taste of millet spicy is very mouth-watering, so the more you eat, the more you want to eat.

After a few slices of husband's lungs, the spiciness in my mouth became more and more obvious.

The three of them were so addicted that they each asked for a bottle of ice-cold Coke to suppress the spicy taste that hit their tongues.

 Eat a few mouthfuls of husband and wife's lung slices, and then drink a sip of cold Coke.

 The carbonic acid stimulates the tongue, the spiciness seems to have disappeared, and it feels more and more comfortable.

 “It's so cool!”

 “I really think this store is good, why isn't it popular?”

 “Yeah, it tastes really good!”

 After the three of them finished eating, they were still unsatisfied.

 They are not shy about praising such excellent food.

 It's just a pity that the restaurant doesn't seem to be very popular, it's just an average business.

The three of them had something to do, so they took a short rest and left the restaurant.

 They don't know that this restaurant is now in a new beginning.

 The change in taste is entirely due to a different person in the kitchen.

 (End of this chapter)

Chapter end