Rebirth 07: Starting with Saving a Bankrupt Restaurant

After returning to the store and resting for a while, I went to the kitchen.

"I left in such a hurry that I forgot to cook rice," Zhou Wen said, slapping his forehead.

While waiting for the rice, Zhou Wenshun chopped and prepared the other ingredients.

Since transitioning to a food blogger, my skills have become increasingly rusty, while my palate has become more and more discerning.

Thirty or forty minutes later, when the rice was cooked, Zhou Wen scrubbed the iron pot twice and then ladled out a bowl of rice.

With a "crack," the fire was lit, and Zhou Wen first added a spoonful of oil.

Once the oil is hot, crack two eggs into it. After the eggs are set, add the shredded green peppers and cabbage and stir-fry.

Zhou Wen added green peppers and cabbage to enhance the flavor.

If you don't make any changes, it's wishful thinking to think that you can regain popularity with just a bowl of ordinary fried rice.

Why are street-side fried rice and fried noodles able to remain competitive among so many delicious foods in later generations?

Firstly, it's because of the lively atmosphere of street stalls, and secondly, it's because there are various ingredients that can be added, making it no longer a simple bowl of egg fried rice—it's the so-called deluxe version of egg fried rice.

When most people feel hungry at night, they like to say, "Boss, a deluxe fried rice, please!"

After stir-frying for several tens of seconds, pour the rice into the pot, press it down continuously with a spatula, and then add dark soy sauce for color.

The entire kitchen was filled with the aroma of fried rice.

Since the rice was already cooked, diced ham was added after stir-frying for a short time, and chopped green onions were sprinkled on top just before it was done. A deluxe version of egg fried rice, with perfect color, aroma and taste, was then ready.

Zhou Wen couldn't wait to take a bite, and the taste was indeed excellent. It seemed that his cooking skills were still on point. In addition, the green peppers, cabbage, and ham also enriched the flavor.

However, after tasting it carefully, I felt that it was still missing something. Rather than saying that the taste was lacking, it was more accurate to say that it lacked a certain soul.

"Maybe it's a little bland? I'll try making another bowl later."

A bowl of fried rice was quickly devoured by Zhou Wen, not a single grain left. After all, he hadn't eaten for a while and had been busy with many things since early morning.

Soon the preparation of the second bowl began, and the steps were no different from the first time, except that Zhou Wen made the flavor stronger this time.

After taking his first bite, he frowned slightly.

"It doesn't seem to be because it's bland."

After eating two bowls of fried rice, Zhou Wen was already quite full and probably wouldn't need to eat lunch.

"What exactly is the problem?" Zhou Wen pursed his lips and shook his head. The taste was absolutely perfect, but it was just one last step away from being an impeccable fried rice.

Looking at the steaming rice, Zhou Wen suddenly realized something.

Who uses fresh rice for their fried rice? Leftover rice is the soul of fried rice.

No wonder it always tasted off; that's where the problem lay.

I'll try again later!

After finishing his meal, Zhou Wen didn't rest. He cleaned the house again, since he had only done a rough cleaning in the morning.

The taste of a restaurant is one thing, but the cleanliness of the environment is another.

With the advent of food delivery services in later generations, people have become more concerned about the hygiene of a restaurant, as good hygiene is of great help to a restaurant.

After spending several hours thoroughly cleaning inside and out, I can finally breathe a sigh of relief.

"It looks much more comfortable."

Zhou Wen checked the time on his phone; it was almost eleven o'clock.

After finishing my work, a wave of drowsiness washed over me.

He slept until evening. In his drowsy state, Zhou Wen reached for his phone on the bedside table and checked the time; it was already 10 p.m.

Ignoring everything else, I put on my shoes and went downstairs.

Using my memory as a guide, I groped my way through the darkness and turned on the light.

In the morning, Zhou Wen scooped up the last bowl of rice and put the pot on the stove to soak.

After rinsing the pot again, I started preparing the rice for tomorrow.

"Success or failure hinges on this one move."

Looking at the leftover food, Zhou Wen's expression turned serious.

The steps remained the same, and the fried rice was soon ready. With a mix of anticipation and trepidation, I took a bite.

"That's just right!" Zhou Wen clapped his hands, his joy evident on his face.

I was already secretly looking forward to the new day.

After finishing my meal, I quickly glanced around the restaurant to make sure I hadn't missed anything. Once I was sure everything was in order, I went back upstairs.

Having slept for almost a day, Zhou Wen found it difficult to fall asleep again. He lay in bed with his eyes half-closed, trying to recharge for tomorrow's work.

……

The next morning, Zhou Wen was woken up by his alarm clock at almost five o'clock.

After grabbing the money and his phone, he rushed to the market without even washing up.

"Boss, how much is the pork?"

"Lean pork is nine yuan per jin, while pork belly and pork shoulder are seven yuan and fifty cents per jin."

Zhou Wen nodded and then looked at the bone marrow beside him.

"Where's the bone?"

"Eight yuan per jin (500g)"

"Cut me a piece of pork leg." Zhou Wen gestured with his hand, indicating a rough idea.

"And two more large bone marrows."

Zhou Wen bought the pork bones because he wanted to make soup; fried rice alone would be too dry.

There were still some drinks left in the shop, but the original owner was already planning to transfer the business, so the remaining drinks were all returned.

As for the soup, Zhou Wen plans to give away a bowl of soup with every bowl of rice purchased.

Stewing soup naturally requires more than just pork bones; it also needs some side dishes to cook together. So I bought two white radishes.

I didn't buy much food. I don't know how many customers I'll have on the first day of reopening. I might as well focus on improving the taste. Maybe then I'll get some repeat customers.

After buying the ingredients, Zhou Wen began to make soup.

First, put the purchased pork bones into clean water and add salt. This step is to soak out the blood.

About an hour later, take the pork bones out and put them in a pot, then add cold water and rice wine, the latter to remove the fishy smell.

As time went on, blood foam continued to rise in the pot, which Zhou Wen skimmed off with a ladle.

After blanching for a while, take it out and then add half a pot of boiling water.

Then turn the heat to high and simmer the soup until it thickens, skimming off any foam that rises to the surface. When it's almost done, add enough water and a few slices of ginger.

After the pork bones were stewed until cooked, Zhou Wencai added diced white radish and a handful of goji berries.

The final seasoning is salt and white pepper.

Zhou Wen scooped up a spoonful of soup, tasted it, and said, "It's just the right amount of salty and not greasy at all. It goes perfectly with fried rice."

Now all we're doing is waiting for the store to open.

……

Around 11 a.m., the restaurant reopened after being closed for several days.

But an hour passed, and the store still hadn't welcomed its first customer.