Food: Random stalls, customers chase me all over the country

Chapter 289-Come Out, Braised Pork with Preserved Vegetables

"Boss, I have something good for you."

Just as he was about to start working, Zhuo Qianqian ran over with a rectangular box in her hands.

"Open it and take a look. I'm sure you'll like it."

After saying that, he looked at Wang Fan expectantly.

Wang Fan took the box and estimated that it weighed about seven or eight kilograms and was quite heavy.

"What is this? Is it a sign?"

As he spoke, he opened the buckle on the box and took out a black object about 80 cm long and 50 cm wide. It looked a bit like an old-fashioned electronic calendar.

"what is this?"

Zhuo Qianqian pointed to the button in the lower right corner: "Try turning it on."

Wang Fan clicked the button, and the originally dark screen lit up, and then an image of a cute cartoon little girl appeared on the screen.

Wang Fan looked carefully and found that the image of the little girl looked like a smaller version of Zhuo Qianqian.

Zhuo Qianqian proudly introduced herself, "This took me a whole week to design. It has voice input, so you can tell it what dish you're making and how many servings you want, and it will show up on the screen. It also has an artificial intelligence infrared sensor, which you can place above, below, or on the left or right of your food delivery port. Every time a dish comes out, it automatically identifies and deducts the corresponding quantity. However, my technology is limited, so I can only set up three types of food at once."

When she said the latter part, she stuck out her tongue a little embarrassedly.

Wang Fan said in a daze: "So you've been busy with this at night these past few days?"

Zhuo Qianqian smiled and nodded: "There are so many people queuing up, asking questions one after another. I think you can't even drink a few sips of water all day. It's convenient to have this thing... wuwu..."

Before he could finish the rest of his words, Wang Fan blocked them with his mouth.

After a long moment of parting lips, Wang Fan covered Zhuo Qianqian's cheeks with his hands and said seriously, "Don't rush like this in the future. What if you get too tired?"

Zhuo Qianqian was gasping for breath, feeling that she would be at risk of oxygen deprivation if she continued for even a second longer.

"I know, I know. I'll go back to class first."

After saying that, he ran away with a red face.

She made this counter a few days ago. After building the model, she found a OEM, but the courier didn't deliver it until this morning.

I sent it to Wang Fan as soon as the get out of class was over so that he could use it at noon.

With this thing, it is very obvious what vegetables are sold and how many portions are left, so I don’t have to answer questions from classmates every time.

Holding the heavy object in his hand, Wang Fan's smile deepened.

"Preserved Vegetable and Braised Pork Rice is 25 yuan a portion, 600 servings in total."

As soon as Wang Fan finished speaking, the counter displayed what he had just said: "Setting completed, the current remaining quantity of preserved vegetable braised pork is 600 servings."

It sounds a bit like Zhuo Qianqian's voice, but more electronic. The sound is not too loud but very clear.

This thing is really well made!

Wang Fan praised it again in his heart, and then placed it to the right of his food outlet and began to prepare to cook.

Take out the bundles of pickled mustard greens, untie the knots and put them in a large basin to wash. There will definitely be mud and sand hidden in the mustard greens during the drying process. If they are not washed clean, the taste will be greatly affected.

The pickled mustard greens he bought came with salt, so they needed to be washed several times, otherwise it would be difficult to control the saltiness when cooking the meat.

After washing the preserved mustard greens, cut them into small dices about 1 cm long. Pile the preserved mustard greens into a small mountain. Take out the fresh pork belly, put it in a pot with cold water and stew it with green onions and ginger. When there is no more blood and foam, take out the pork belly.

Then, a standard Rong Mama Pro MAX acupuncture package was applied to the pig skin.

After pricking the needle holes, take out the soy sauce and start to color the pig skin evenly. After the soy sauce dries a little, put the meat pieces into the oil pan and fry them one by one.

While doing this, he got a large basin of cold water, and after frying the large piece of pork belly, he took it out and soaked it in the cold water.

When the soaked pork belly was taken out of the cold water, there were already some wrinkles on the pig skin.

He took out a kitchen knife and quickly divided the pork belly into five pieces, and then cut it into thick slices, each about 3 mm thick. If it was thinner, it would have no taste, and if it was thicker, it would not be easy to cook and would be greasy.

Wang Fan placed the cut meat slices into the prepared bowl, and then evenly and gently coated each piece of pork slice with the sauce.

And this sauce is the key to Wang Fan’s outstanding Braised Pork with Preserved Vegetables.

Light soy sauce, dark soy sauce, oyster sauce, fermented bean curd, sugar, salt, five-spice powder, Huadiao wine...

After sautéing the onions and garlic, pour the sauce into the pan and stir-fry. The high temperature imparts flavor to the sauce, which is the key to his success in beating the other major hotels in this dish.

Each piece of pork needs to be soaked in a large sauce pot for 20 minutes. During this time, he starts to prepare the pickled mustard greens.

Dry the water in the pot, then put the processed pickled mustard greens into the pot and stir-fry over low heat.

When the moisture in the pickled mustard greens was fried dry again and the color of the pickled mustard greens turned golden, Wang Fan sprinkled a handful of sugar into it, stir-fried it a few more times, and then turned off the heat.

Wang Fan waved his special large iron spoon and felt that it was very convenient to use as a weapon.

The iron spoon in his hand has another nickname elsewhere, called a shovel.

Take out a stack of small bowls, pick up the pork belly slices and place them one by one on the left and one on the right at the bottom of the bowl, and place 10 slices evenly in the bottom of the bowl vertically.

Then Wang Fan sprinkled a handful of pickled mustard greens in it and poured a small spoonful of sauce on it, then placed the bowl on the tray he had used to make crispy roast pork.

Each plate contains 20 bowls of meat, neatly arranged 5 horizontally and 4 vertically, which is pleasing to the eye.

It was exactly 10 o'clock at this time, and there was still an hour and a half before dinner. Wang Fan put the 20 trays into the oven one by one, turned on the steaming mode, and after cooking each oven for 5 minutes, he clicked start.

If you want the meat to melt in your mouth, you need to spend time on it.

It takes a full 100 minutes of steaming to create that special magic.

After stretching, Wang Fan finally had time to relax for a while and finally had time to pick up his phone and play.

When he opened Penguin, which he hadn't visited for a long time, he was bombarded with @ messages one after another, which almost crashed his new phone, leaving Wang Fan in a state of confusion.

He knew without guessing that it must be the group of food lovers.

After the phone finally recovered, I clicked on it and couldn't help but twitch the corners of his mouth when I saw it.

Because Shen Teng has already checked in at the Prime Minister’s statue.

This also means that he is getting closer and closer to finding himself.

Moreover, he knew very well that once Shen Teng, the vanguard, arrived and the news was leaked, there would probably be a large number of diners rushing in. Would this affect the environment on campus?

　I wish you all a happy Dragon Boat Festival and hope all students can be successful in their studies.

　　Finally, let me ask you, do you like sweet or salty rice dumplings?
　　
　
(End of this chapter)