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

Chapter 53 - Fish-flavored Shredded Pork and Mapo Tofu

"That bun stall usually opens twice a day, around 5:5 in the morning and around in the evening. If you want to eat, come at that time or early. The buns are selling like hotcakes lately, and if you come too late you won't be able to eat them."

"OK, thanks."

Officer Zhong said goodbye to the man, got into his car angrily and continued patrolling. Before getting in the car, he set an alarm on his phone for 4:.

The protagonist of their conversation, Wang Fan, had indeed finished his early shift.

The buns that we worked hard on for a whole day were sold out in just over an hour, and this was because they were limited in quantity.

When he got home, parked the car and turned off the engine, Wang Fan couldn't hide the smile on his face as he looked at the cash box that was full again.

He carried the cash box back into the house, poured out the money and added it to the money from the morning, then he began to count his gains again.

When you finally calculate it, the profits are actually pretty much the same, with almost the same daily turnover, fluctuating up or down by a few hundred yuan.

With the money he earns now, he is already considered a high-income earner among ordinary people.

But thinking about the oil gauge that had hit the bottom again, Wang Fan still felt heartbroken.

How about we move the steamed bun machine over there tomorrow?
It’s not that I’m afraid of making two more trips every day. First, it wastes time. Second, the fuel cost is a considerable expense. 8 liters of fuel per 60 kilometers, plus tolls, it costs more than yuan to go back and forth. What a huge expense!
Although I earn a lot, it is all earned by myself, and I always feel bad when I spend it.

Wang Fan thought about the feasibility.

I looked at the weather forecast and it looks like tomorrow will be nice, with no wind, no snow and bright sunshine, which provides convenient conditions.

Want to try it?

Wang Fan stroked his chin and had the answer in his mind.

But what kind of filling should I make?

There are many kinds of fillings, the main one is that he wants to maximize the effect of the system hanging up.

Wang Fan closed his eyes and began to carefully browse the complete list of steamed bun recipes in his mind.

Huh?
Wang Fan's eyes lit up, and the recipe collection in his mind froze on two bright red pictures.

The decision is yours!

After making up my mind, I put on my clothes and went straight to the vegetable market.

Then I bought winter bamboo shoots, green peppers, black fungus, carrots, tofu, mushrooms, rapeseed, pickled ginger, pickled peppers, garlic sprouts, pork tenderloin and some beef.

The trunk of the Qiling Hongguang was soon filled with bags of all sizes.

The vegetable seller was naturally very welcoming to a big customer like Wang Fan, and now that it was almost closing time, Wang Fan was clearing out the remaining stock for her, so the discount had to be generous.

On top of the already discounted price, we gave him another 15% discount.

With the elder sister's enthusiastic voice of "Welcome back, brother", Wang Fan got in the car and went home.

After washing his hands, Wang Fan cleaned all the vegetables he bought today, cut the pork tenderloin into strips, and chopped the beef into minced meat. Only then did he start the idle mode with satisfaction.

Wang Fan slowly started to put the cleaned green peppers on the chopping board, picked up the kitchen knife and started to work.

Cut off the head and tail, split it flat, and then cut it into thin strips with a "dudududu" sound.

Looking at the thin and dense green pepper strips, Wang Fan carefully comprehended the systematic knife skills.

He could cut it into these shreds now, but it certainly wouldn't be as fast or as stable as the system. Soon, the green peppers, carrots, soaked wood ear mushrooms, winter bamboo shoots, and other things were all transformed into fine shreds by the system.

Heat oil in a pan, remove the shredded pork, stir-fry the soul Pixian bean paste until fragrant, add various seasonings, put in various shredded vegetables, then pour the tenderloin back in, pour the prepared sauce on it, and a sour and fragrant aroma instantly fills the room.

That’s right, one of the fillings Wang Fan chose for the buns was this famous Sichuan dish – Fish-flavored Shredded Pork!
Wang Fan pressed his knee against the valve of the gas stove, and the intensity of the flame on the stove instantly increased by two levels. He held the handle of the pot with his right hand and began to stir-fry rhythmically.

Then it suddenly stopped, and the iron pan turned over, and the whole pot of fish-flavored shredded pork was poured into a deep basin.

Then continue to fry the second pot... the third pot...

Then Wang Fan came to the chopping board again, picked up the kitchen knife, and with a few "swishes", he cut a large piece of old tofu and a large piece of tender tofu into small tofu pieces the size of a fingernail.

And this is exactly the ingredient for the second bun filling.

Come out, Sichuan’s famous dish – Mapo Tofu!
The stove had been turned on again, and sitting on top of it was an iron pot filled with water.

Wang Fan first blanched the tofu, then cleaned the pot and added oil again.

When the minced beef was put into the pot, the water contained in the beef instantly began to crackle in the pot, and some of it splashed on Wang Fan's hands, but he just stared at the changes in the beef meticulously without even blinking.

After the beef was fried until dry and fragrant, Wang Fan poured the chopped pickled peppers and pickled ginger that had been chopped in advance into the pot.

Generally, the first things to put into the pot for authentic Mapo Tofu are knife-edge chili peppers and Sichuan peppercorns, but these two things will greatly affect the taste when eating.

Especially when it is wrapped into a bun, you take a big bite without any preparation and end up with a mouthful of peppercorns. It feels like landmines exploding in your mouth.

Pickled ginger and pickled peppers are fine to eat directly after being pickled and fried, and there won’t be any strange reactions. At most, you will stick out your tongue to indicate that it is really spicy.

The soul-stirring Pixian bean paste and fermented black beans are indispensable. As the red oil gradually seeps out of the frying pan, an incomparable sour and spicy smell emanates again, which makes people feel refreshed both physically and mentally no matter how they look at it or smell it.

After pouring some boiling water and adding seasonings and stirring evenly, pour the milky white tofu into the pot.

The red oil and tofu blended together, and the visual enjoyment made Wang Fan, who was idle, forget to rest.

He is now like a sponge, not missing any opportunity to absorb system experience.

He clearly remembered that the system thickened the Mapo Tofu three times before serving.

The first time is thinner, making the tofu more tender and smooth, the second time is thicker, focusing on tightening the soup, and the third time is the thickest, focusing on forming the starch.

"I never thought there were so many details to consider just for thickening..."

Wang Fan exclaimed in his mind, and finally couldn't help falling asleep.

……

"Ding, the idle mode has ended."

"1 large serving of fish-flavored shredded pork has been prepared, and 1 experience point has been gained."

"1 serving of Super Big Big Tofu has been made, gaining 1 experience point."

"1 large mushroom and rapeseed filling is complete, and 1 experience point is obtained."

Wang Fan was somewhat unhappy when he saw the experience gained from AFK, but he could accept it. After all, this was what he had foreseen.

Fortunately, the system is very user-friendly, and he can count the things he makes by himself as experience.

(End of this chapter)