Food Intelligence King

Chapter 179 So delicious that they wouldn't even leave the plate behind.

The family enjoyed a hot pot meal of mutton hot pot at a restaurant, putting on some extra weight for the upcoming winter.

Chen Taotao was very satisfied with her meal.

She's not a picky eater—

She loves her dad's cooking the most; she can also accept her mom's cooking; and she's happy when we eat out.

Ms. Lin learned from Chen Zhou and Boss Cui's conversation today why her husband collects so many old gadgets related to food.

My husband just loves this.

Ms. Lin thought about herself and realized that she didn't seem to have any particular hobbies or special skills.

After finishing her meal, she took Chen Taotao's hand and carried the small copper kettle as she got into the car and went home.

This intelligence was quite fruitful for Chen Zhou—

I snagged a set of secondhand tables and chairs, and also acquired a new drink recipe, as well as the method for making stir-fried shredded pork with vinegar that I had tried before.

At home, Chen Zhou cooked a pot of small pear soup.

I tried it with my wife and kids.

As for the stir-fried shredded pork with vinegar, we'll have to wait until tomorrow when the restaurant opens to add it to the new menu.

The three of us ate a very big lunch today, so we didn't feel like cooking dinner.

The dish "Vinegar-braised Mushrooms" uses mutton, preferably from the inside of the two mutton legs, specifically the area called the "groin area".

Little girl, Uncle Zhang is really good at keeping up with the times. His new shop has opened, and the community canteen is now using mutton too.

So, that evening, Chen Zhou ordered meat from Lao Zhang for the next day.

The community canteen remained open the following day.

The two young female waitresses went to the second gate to disinfect and clean the tables and chairs from yesterday after arriving at the store.

Then I learned how to use the cash register from the boss.

This tablet was indeed bought secondhand from Aqi's Home-Style Dishes, but there were no additional fees, and the money was credited to my account in real time.

It supports custom menu items and wireless network connectivity for printers.

When there are many people queuing, this thing is simple and convenient, so you don't have to rack your brains to remember it.

Ordering and serving food are much faster now, and mistakes are less likely to happen.

For customers, all they need to do is take their own slip of paper.

It's a small gadget that can help improve efficiency and service quality in the operation of community canteens.

It's not difficult to learn; these two waitresses are college graduates.

You can get the hang of it very quickly.

Afterwards, Chen Zhou went back to the kitchen and, together with Xiao Hou and Aunt Zheng, counted the ingredients and prepared steamed buns for the morning and late morning hours.

Strictly speaking, it was Aunt Zheng who led the two young people in doing the work.

My aunt is still as sharp as ever.

With years of prior experience and her work experience in the community canteen, she has mastered the rhythm of making steamed buns in the shop.

Chen Zhou felt that it was about time to leave the morning work to Aunt Zheng.

My aunt is very responsible at work.

Chen Zhou smiled and praised, "What's that old saying? 'An old shopkeeper is a treasure.'"

Aunt Zheng felt a little embarrassed after hearing this.

They worked even harder.

Xiao Hou exclaimed that he was even having trouble keeping up.

Because of Teacher Li's previous visit to the store.

The hype hasn't died down yet, and the store is expected to be very busy this Sunday.

Chen Zhou also offered a few words of encouragement to everyone.

The work at the store is busy and fulfilling, and there are tangible rewards.

After 10 o'clock, Chen Zhou began preparing the smaller portions of dishes.

He is currently in charge of cooking the dishes himself, and he has to cook them one pot at a time.

He also added vinegar-braised shredded pork today.

This dish tastes good and goes very well with rice; it's also not too difficult to make.

The main ingredient is lamb leg meat delivered by Lao Zhang this morning. It is sliced ​​thinly and has been marinated in advance with rice wine, egg white, water, and cornstarch to lock in the moisture.

Prepare the beaten eggs and set them aside.

Like shredded pork with garlic sauce, this dish also needs a dipping sauce.

The local Tianli Vinegar Factory's aged vinegar has a sufficiently sour and fragrant aroma, then light soy sauce enhances the flavor, dark soy sauce adds color, and salt, sugar, and pepper are added.

All the flavors have already blended in this bowl of sauce, waiting to be combined.

First, stir-fry the sliced ​​meat.

Heat plenty of oil to about 40% of its maximum temperature, then add the mutton.

The bright red mutton turns from red to white in the hot oil, quickly stretching out. In just over ten seconds, the surface has completely changed color. At this point, it is about 80% cooked, so it should be taken out immediately to ensure the meat slices remain tender.

Then, it's the familiar scrambled eggs.

It's called "vinegar-braised shredded alfalfa" because the shape and color of the eggs resemble alfalfa.

When the egg mixture is heated, it forms a golden cloud shape. Do not stir it immediately. Wait until the bottom is slightly set before using a ladle to sweep and push the edges to stir-fry, forming large, fluffy pieces of alfalfa.

Chen Zhou didn't dwell on whether it was alfalfa or wood ear mushroom.

When taking orders for dishes, the ease of distribution should also be taken into account.

The characters for "Mu Xu" are easy to recognize. Add a little oil to the pan used for scrambling the eggs, then sauté the scallions, ginger, and garlic.

With a sizzling sound, the spicy aroma was released by the hot oil.

If it weren't for the high-powered range hood, the spicy aroma could be easily smelled within a two-meter radius of Chen Zhou.

When cooking at home, Chen Zhou would even deliberately turn off the fan and smell the food alone.

There's no need for them to cook in the restaurant.

After sautéing the scallions, ginger, and garlic until fragrant,

Add the sliced ​​meat, wood ear mushrooms, and eggs, and start stir-frying. Chen Zhou has already started using the chef training method that Xiao Hou mentioned.

The rapid tossing in the wok allows the wok's aroma to coat every piece of food.

Finally, add the sauce to the bowl.

As the large pot trembled over the flames, the thickening sauce quickly gelatinized, becoming bright and viscous, giving the ingredients a light brown hue.

Before taking it out of the pot, drizzle it with sesame oil and Sichuan peppercorn oil.

The dish's sheen was instantly enhanced, and its aroma became more complex.

Because it uses mutton, stir-fried shredded pork with vinegar has become one of the more expensive dishes in the community canteen.

Using only eggs can save costs, but then it becomes just stir-fried eggs with vinegar.

Chen Zhou is quite focused when he's cooking.

They didn't see Aunt Zheng and Xiao Hou staring at each other.

"Go ahead and get busy," Chen Zhou said with a smile.

The aunt, feeling embarrassed, continued to bury herself in her work, while Xiao Hou spoke up for them, saying what was on their minds:
"Boss, watching you cook is such a pleasure. I don't know why, but I always like to watch you cook."

Chen Zhou frowned as he listened.

"Go, go, go, put the rice on the stove."

"Okay, boss." The burly young man ran up to the large rice cooker and skillfully began to operate it.

When cooking rice, there's a water-to-rice ratio that I've heard about since I was a child: the water should cover the rice by two finger joints.

However, the national standard grain and oil experiment mentioned in the business tips has a more accurate ratio: rice (japonica rice): water is 1:1.3.

Chen Zhou is gradually standardizing the taste and texture of all the products in his business.

When steaming rice, a strict and fixed ratio was also chosen.

We can't let it get too soft this time, only to have it raw in the center next time.

A dish that goes well with rice is unacceptable if the rice itself isn't tasty.

Meanwhile, customers who wanted to try smaller portions were also flocking in.

The same Yu Xiang Lu Si who had previously taken a plate from the restaurant without paying attention came to the community canteen again with a few friends.

The proprietress was very generous and let her leave her plate behind.

But Yu Xianglu felt it was still necessary to go and support the store's business in person.

That's why we had to look back a day later.

However, when Ruth and a few friends arrived at the store, they were surprised to find that they might not really need her support.

The community canteen is doing a great job.

Instead, they need to queue up themselves.

Ruth thought to herself that if she brought her own tray, she might be able to take advantage of the situation.

A slightly wicked thought crossed her mind.

But I still obediently joined the queue with my friends.

Ruth dragged a few friends over 100 kilometers to come, and they were already very curious about the smaller portions.

One of them teased, "Is this the restaurant you were talking about, the one so delicious you wouldn't even leave the plate untouched?"

Ruth rolled her eyes at her friend:
"You can describe it that way if you want, but I really didn't mean to that day."

Her friends, on the contrary, became even more curious and insisted that Yu Xiang Lu Si recount her embarrassing past again.

After Ruth reluctantly repeated the story, she emphasized:
"You know Teacher Li, right? I discovered this store after watching his video."

Several friends became even more curious.

What kinds of dishes are served?

Some people watched the video and found that the small portions were quite plentiful, including shredded pork with garlic sauce, braised pork, and various side dishes. Teacher Li even mentioned that "their steamed buns have always been good."

Ruth then reminded the group, "It looks like they've added a new dish today; it's stir-fried shredded pork with vinegar."

"Wow, you could smell that?"

The group was indeed queuing outside the store.

There was nothing they could do; there were many more people coming to eat than just a few.

Yu Xiangru pointed to a customer next to her who was carrying a tray and walking towards the rental and sales center after leaving the house.

"I can see it, and of course, I can smell it now. The stir-fried shredded pork with vinegar smells wonderful."

Vinegar stir-fry, vinegar stir-fry, the most obvious and mouthwatering aroma comes from the sour fragrance of aged vinegar.

The group, weary from their journey, were instantly sobered up by the aroma of stir-fried shredded pork with vinegar.

Being craving something was also a major reason.

The customer wearing a tank top underneath ordered the stir-fried shredded pork with vinegar, and only ordered this one dish, which he placed entirely on top of his rice.

Ruth said, "These plates are different from the ones I used last time; they don't have compartments."

(End of this chapter)