Food: My food truck can be upgraded indefinitely.

"I...I..."

Zhang Moli bit her lower lip, twisting her hands together until her knuckles turned white.

He Yu and Li He were both on tenterhooks watching this.

Fortunately.

One should not bow down for five pecks of rice.

But for the sake of an annual salary of 360,000 plus a commission of 30,000 per transaction, one could join Lingyun's team, which one didn't dislike to begin with.

"I……"

Zhang Moli swallowed hard, her Adam's apple bobbing up and down, her voice as soft as the wind rustling through paper:

"I'll give it a try!"

"it is good."

Ling Yun clapped his hands impatiently: "Then let's each do our part and get started!"

The three of them looked at each other.

"I'm going to find my classmates now," He Yu said, and jogged away first.

He Yu set up the equipment and began filming Ling Yun's daily life, instructing him to speak out whatever he did, as she would add voiceovers based on Ling Yun's performance later.

"I see."

Ling Yun nodded, turned his gaze to Zhang Moli, and instructed her:

"I'm currently thinking about two things. First, how to increase the number of steaks that can be cooked at the same time. Second, I want to innovate on the Three Cup Chicken. What are your ideas?"

Zhang Moli did not immediately express her opinion after listening.

She first asked Lingyun about the distribution of the fire points and precautions for cooking steak, then said somewhat uncertainly:

"I'm not too sure about firepower, but I can look up some information about Three Cup Chicken for you."

"Okay, then I'll leave the Three Cup Chicken to you."

Ling Yun put down the Three Cups Chicken for the moment and began to think about the issue of firepower.

He fired again.

He carefully observed the fluctuations in the fire zone.

Those layers of colorful temperature rings, like ripples on the surface of water, spread outwards in concentric circles.

He soon discovered that the temperature of these firing points generally spread in a circular pattern.

As long as the circle is larger than the area of ​​the steak, the steak will be cooked through.

"I'm so smart!"

Lingyun clapped his hands excitedly.

He opened his phone and asked the AI ​​what shape could accommodate the most circles.

The final result is:

A regular hexagon.

Ling Yun knew his current limit was that he could handle twelve steaks at the same time.

To leave room for improvement.

He continued asking questions according to the goal of sixteen, and finally got a slightly deformed regular hexagon, with 3, 4, 5 and 4 in four rows, for a total of sixteen.

Ling Yun noted down the dimensions, and his eyes lit up:

"Alright, once this customization is finished, my food preparation speed will increase by another 50%."

The faster you go, the faster you gain experience and the more money you make.

As your level increases, your speed also increases, and then another positive cycle begins.

What Lingyun is doing is getting himself on this positive cycle track.

He was about to leave to order a custom-made stove.

The system notification sounded: "Host, you can spend money to directly modify the cooking utensils. In addition, you can also directly pay to replenish the gas without having to buy it separately."

It even has this feature!

Lingyun was overjoyed.

Adjusting these stoves is very troublesome, and since you need to cook a lot of dishes after you've ordered one, you need to adjust them frequently.

That's good now.

The system can create whatever you desire.

Then Ling Yun wouldn't hold back.

In addition to the area for cooking steaks, he also specially set up an iron plate next to a single stove, specifically for heating the iron pan.

He paused, then added another point to his mind.

In order to cook Three Cup Chicken.

Lingyun created ten single-burner stoves on the far right.

A flash of light.

The entire control panel has been completely renovated.

From left to right, these are the hot plate heating area, the sauce heating area, the steak cooking area, and on the right is the three-cup chicken cooking area with ten burners.

"Alright, that's all set."

Ling Yun picked up a rag and carefully wiped the already brand-new workbench again, making every inch of the surface glisten with moisture.

The stove is the chef's battlefield.

Cooking on this pleasing worktop gives you a prime location advantage.

10 a.m.

Spices and meats were delivered one after another.

Lingyun had calculated the quantity.

There were enough regular steaks to cook 660 servings, while five servings of M12 Wagyu beef were delivered.

He arranged the beef and spices, and then took out a few of the Sansui ducks that he had specifically requested the night before, and laid them out on the cutting board.

The duck skin has a light yellow sheen, and the meat is firm.

This is one of the four famous ducks of Guizhou.

Free-range ducks, with tender meat and weighing 1.2–1.5 kg, are best suited for braising.

It can be considered a top-quality ingredient among braising sauces.

Besides Three Cup Chicken.

The divine-level five-spice braised dish is another divine-level dish he wants to develop.

He opened the system, brought up the recipe for the divine five-spice braising packet, and carefully examined it line by line.

After learning about the divine sauce last time, he had gained a lot of knowledge about spices and also did some intensive study on braised dishes.

The basic knowledge has been mastered.

The aroma in braising liquid can be divided into two types.

One type has a five-spice aroma.

This aroma comes from spices such as star anise, cinnamon, angelica, and Sichuan pepper.

Another type is oily.

Oily aroma is created by mixing the fragrance of oil with vegetables such as scallions, green onions, cilantro, celery, onions, and carrots.

The most common oil is a mixture of lard and rapeseed oil, but other oils commonly available on the market can also be tried.

For example, olive oil and the butter that Lingyun renders himself can both produce a fragrant aroma.

The key is the proportions and the cooking time.

This amazing recipe only provides the precise weight of the spice packet, but it doesn't specify which oil to use with it or the exact cooking order.

These are all things he needs to figure out himself.

In the exploratory stage.

Lingyun first proceeded with the normal brine process.

Heat the oil in a pan, then add rapeseed oil and lard.

To remove the faint gasoline smell from the rapeseed oil, Lingyun poured all the vegetables and spices except carrots into the oil after it started to smoke, turned on low heat, and slowly stirred it with a spoon against the bottom of the pot.

Once the vegetables had dehydrated and their edges were slightly curled, Lingyun picked up a large ladle and quickly scooped in a large amount of water.

Wait two minutes after the water boils.

He scooped out the greens and put in the carrots.

Carrots are different from other green vegetables.

Other leafy greens will become sour if cooked for too long, but carrots need to be cooked for a long time to bring out their sweetness and aroma.

Ling Yun's movements were clean and efficient.

A few spoonfuls,

All the vegetables in the pot were scooped out.

At this point, the broth in the pot is called white brine. It can enhance the flavor without changing the color of the duck meat.

To apply color,

You'll need to add dark soy sauce, oyster sauce, sugar, etc.

Also, depending on your desired spiciness level, add chili peppers and a little salt.

The braising liquid will become saltier the longer it is boiled, so you only need to add a little salt.

Next up is one of the key ingredients: pork belly.

As mentioned before.

The aroma also includes the fragrance of oil. In addition to the aroma of stir-fried vegetables at the beginning, the more meat and the more diverse the types of meat are cooked in it, the richer and more layered the meat aroma will be.

This is why braised pork belly is so delicious.

of course.

The brine for making old-age brine needs to be boiled twice a day. When boiling, it should not be covered to prevent it from turning sour. There should be 2 cm of oil on top to isolate it from the air. It is also necessary to constantly remove the residue and maintain the salinity.

That's a story for another time.

Once the water boiled, Ling Yun quickly chopped the duck into pieces and placed them into the braising liquid, letting the dark brown braising liquid submerge the duck meat.

Half an hour later.

Bubbling sounds rose and churned around the pot, and wisps of aroma wafted from the cracks in the lid, filling the entire food cart with the complex scents of star anise, cinnamon, and Sichuan peppercorns.

Lingyun used long chopsticks to scoop the duck out of the pot, drained the broth, and placed it on a white porcelain plate for careful examination.

The duck skin is amber-colored and glossy, and the meat is firm and plump.

A system notification appeared:

[A five-spice braised duck platter, braised with a divine braising sauce recipe, but cooked in a decent but unremarkable way, A+]

well.

Ling Yun rubbed his hands together excitedly.

The calloused hands made a rustling sound as they rubbed together.

With this basic rating as a foundation, he had gathered a lot of information and could officially begin experimenting.

The method to try is...

Throughout the above steps, continuous changes are made, and the steps are adjusted based on the results.

This is a lot of hard work.

But on the third time, a white light suddenly appeared on the stove.

Inspiration feature... triggered!