The system makes me richer and more skillful

Chapter 139 Dinner for part-time students

Author: Waiting for reincarnation

Chapter 139 Dinner for part-time students

Zhang Junyi has already started to cook pig skin frozen, and this process takes about an hour and a half. Choi Soo-jin and her friend Soo-bin are busy cleaning the restaurant, from the floor, to the wine cabinet, and then to the kitchen.

Zhang Junyi raised his hand and looked at the time displayed on his Apple watch. It was already around 4:40 now. When the rind is cooked, it will take six o'clock, and that time is exactly the time for dinner.

So Zhang Junyi said to Cui Xiujing and the other two who were doing hygiene, "Siujing, I want to eat something tonight. Today I will cook for you two in person? Pork chops or steaks? On the way back today, I found a shop selling mature Korean beefs. Why don't we buy some to try it?"

Choi Soo-jing smiled at Zhang Junyi without any concerns: "Boss, if I say I want to eat the pork chops you made, but I can't bear to give up the steak, wouldn't I be a little too greedy?"

"Hahaha, just like me, I actually want to try it out. OK, you guys do hygiene, I go buy ingredients, and we will eat steak and pork chops tonight."

The reason why Zhang Junyi mentioned the fried pork chop dish was because when he and Maggie arrived in Kyoto Prefecture, they ate a super thick pork chop that was slow-cooked at low temperatures.

After the super thick pork chop was slow-cooked at low temperature, the gravy was extremely rich, and the meat was very tender, and the crispy crust was sipped. The taste was still unforgettable to Zhang Junyi.

Just so happened that there was a low-temperature slow-cooking machine in his kitchen equipment, so he thought about trying to make fried pork chops by himself. By the way, he bought some mature beef and cooked them at low temperature.

Zhang Junyi’s first contact with mature beef was in Los Angeles. In the past, he ate fresh high-grade beef in Tokyo, and the flavor of mature beef is several times that of fresh beef. Now he still remembers the first bite of the mature beef.

On the way back today, he discovered a shop selling mature Korean beef in Cheongtandong. The moment he saw the shop, he immediately thought of the amazing part when he ate mature beef in Los Angeles. So, like Choi Soo-jin, he wanted to try steak and fried pork chops.

Zhang Junyi drove to buy dinner ingredients, leaving Choi Soo-jin and Soo-bin to clean the shop. However, after Zhang Junyi left, Soo-bin said, "Wouldn't he be angry when he talked to the boss like this?"

Choi Soo-jing laughed when she heard her friend’s concerns: “Why is he angry? I told you that he is the best boss I have ever met, and his purpose of opening this store is not to make money. Otherwise, with his current "relying" heat on the Internet, how could he not open the door every day to make money?”

Xiubin said, "I'm not talking about this. I just think you want to eat steak and pork chops. Even my friend, I think it's too much to hear this."

Choi Soo-jing said casually: "It's okay, our boss is really generous. You will know if you come across it a few more times. He is not only gentle and kind, but also very easy to talk to. The most important thing is that he does not treat us as part-time students at all, but rather treats us as friends. Otherwise, do you think the coffee and drinks in that restaurant can be drunk at will? I don't have such benefits when working part-time in a cafe."

Yes, coffee and drinks are really casually in the store. The mineral water that Kim Eun-soo drank when he first came was still high-end mineral water ‘Fiji’. This is much more expensive than Korean mineral water. It is obviously sold to customers by the restaurant, but Zhang Junyi gave it to Kim Eun-soo without any mind.

Zhang Junyi quickly bought the food back, two portions of '300g' Korean beef eye, plus three portions of two-finger width Jeju Island black pork tenderloin purchased at SSG supermarket.

After returning, Zhang Junyi started marinating two ingredients, then vacuumed, set the temperature, and slow cooked at low temperature. For the sake of steak, Zhang Junyi began to prepare sauce, red wine beef bone sauce, black pepper sauce, mushroom sauce, and a garlic chili sauce that matches Asian flavor.

In order to make red wine beef bone sauce, Zhang Junyi also went to a store selling snow soup and bought a beef bone soup.

You can buy ready-made ones, so why should you spend your time cooking? You should know that the cooking time of beef bone soup is at least twelve hours. He doesn’t have that much time to cook beef bone soup for today’s steak half a day in advance.

Choi Soo-jing got hygienic and came to the kitchen. Looking at the pork and the beef were sealed in a basin, she asked curiously: "Boss, are you boiling beef in water?"

Zhang Junyi smiled: "These are the so-called low-temperature slow-cooking outside. This machine is a slow-cooking machine."

Indeed, people who have eaten steak have heard of the method of slow cooking at low temperatures, but this method is generally suitable for high-end restaurants. If it is an ordinary restaurant, it is enough to fry it, so why spend so much time cooking beef for you?

Choi Soo-jin looked at the machine curiously and asked: "How long does this take to cook?"

Zhang Junyi glanced at the machine and responded: "It takes about an hour and a half to cook. Just right, I'm cooking soup here. So today I'll let you experience it by using a low-temperature slow cooking method. What's the difference between it and ordinary steak."

"Hehe, thank you for your hospitality. I just heard of slow cooking at low temperatures and never tasted it. What are you cooking here?"

Zhang Junyi waved at her and said, "Here? This is red wine beef bone sauce. Have you never eaten it when you go to the restaurant to eat steak? OK, go out and sit and rest after the hygiene."

Choi Soo-jin came to the restaurant outside and smiled happily at her friend, saying, "Today, the boss gave us a low-temperature and slow-cooking method."

Soobin seemed to have to know some steak knowledge, so she said, "Cook it slowly at low temperatures. It seems that only some Michelin restaurants use this method, right?"

Choi Soo-jin asked in confusion: "Why is it said that only Michelin restaurants use low temperature and slow cooking? Can't ordinary restaurants use it?"

Xiubin said: "Add Western restaurants, fried steak is only a matter of more than ten minutes at most. Who would like to spend more than an hour on low-temperature slow-cooking? And the beef that was slow-cooked in low-temperature is not sold in the end, that is not a waste? So only when Michelin restaurants had a reservation a few days ago, they would use this method. Because customers will definitely come today. If something really happens, the customer will not come in the end, and they will lose at most a few hundred grams of beef."

Before the steak and pork chops were about to be cooked, the pork skin was frozen. Zhang Junyi put the skin in a fresh-keeping box and put it at room temperature to cool down. When he was leaving, he could just pick it up and enter the refrigerator.

After sorting out the pork skin, Zhang Junyi picked up the low-temperature slow-cooked beef and pork chops. He started frying the steak first. This time he just had to fry the skin and cure it. So soon, two steaks were out of the pot.

Then fry the pork chops. After the oil temperature rose in the pan, Zhang Junyi began to sizing the pork chops, wrap them in breadcrumbs, and start frying!!

The two dishes were served soon, and some Korean kimchi were also served on the table to relieve the greasiness.

There are three dishes, each of them has a fried pork chop as their main dish, and the side dish is steak, so the combination is still very strange. Choi Soo-jing smiled and took out her phone: "Hahaha, this is the first time I have eaten such a combination, fried pork chop and steak. Boss, are all these sauces?"

"Well, I have made a few random products. You can choose different flavors to taste. Let's eat them, don't be polite."

Both of them landed their forks on the beef at the same time. They didn't touch anything, but ate them the most basic. A slice of beef was put into their mouths and chewed them, and the extremely rich beef flavor exploded in their mouths instantly...

Moreover, the beef that is slow-cooked at low temperature is extremely tender, as if you don’t have to chew it at all. Just push it with your tongue and you can melt it.

Choi Soo-jing widened her eyes and looked at Zhang Junyi with an incredible look and said, "Wow, what's wrong with this beef? I've never eaten such delicious beef. Boss, are you sure this is Korean beef?"

Zhang Junyi nodded and said, "Yes, Han Niu, it's just a Han Niu that has been ripe for two weeks. This is even more expensive than a gift Korean Niu!"

At this time, Xiubin said: "I think the potato-roasted beef in Chinese cuisine is the best."

Zhang Junyi looked at Xiubin in surprise: "Oh? Do you actually know about Chinese potato beef?"

Choi Soo-jing said: "She used to be an exchange student in China for one year."

"Ah, I'll say. Which school in China?"

Xiubin said: "In Hangzhou, I like that city very much, mainly because the pace of life is slightly slower than the magic city next door."

Zhang Junyi smiled and nodded and said, "Hangcheng is indeed a good place. It develops fast, but the pace is not as fast as the Magic City. I personally like the slower lifestyle."

Choi Soo-jing seemed to remember something, and she smiled and said, "For a while, I suddenly didn't know what she was working so hard?"

Soobin immediately continued Choi Soo-jin's words: "So after your internship, you will not be left behind. Boss, she used to be an intern in the 'LG'."

Speaking of ‘LG’, a big company in South Korea, a company second only to Samsung in South Korea. Although his business in China is not good now, it does not mean that his business in South Korea is poor.

Choi Soo-jin was almost picked up by her friend. She said to Soo-bin depressedly: "What are you talking about this? Have a meal, you."

"Haha, eat, eat, try this pork chop, I can guarantee that this will definitely surprise you!"

(End of this chapter)