The system makes me rich and versatile

Chapter 139 The Part-time Student's Dinner
Zhang Junyi has already started to boil the frozen pork skin, and this process takes about an hour and a half.And Cui Xiujing and her friend Xiubin are busy cleaning the restaurant, from the floor, to the wine cabinet, to the kitchen
Zhang Junyi raised his hand to look at the time displayed on his Apple Watch, it was already around four forty.After the skin jelly was cooked, it would have to be six o'clock, and that time happened to be the time for dinner.

So Zhang Junyi said to Cui Xiujing and the two who were doing hygiene: "Xiujing, what do you want to eat tonight? I will cook for you two today? Pork chops or steaks? I found it on the way back today. A store that sells aged Korean beef, how about we go buy some and try it?"

Cui Xiujing didn't have any worries and said to Zhang Junyi with a smile: "Boss, if I say I want to eat your pork chops again, but I can't bear to give up the steak, would I be too greedy?"

"Hahaha, just like me, I actually want to try it too. Okay, you guys do the hygiene, I'll go buy ingredients, and we'll have steak and pork chops at night."

The reason why Zhang Junyi mentioned the tonkatsu dish was because when he and Maggie arrived in Kyoto Prefecture together, they ate a super thick pork chop that was cooked slowly at low temperature.

After the ultra-thick pork chop was cooked slowly at low temperature, the gravy was extremely rich, and the meat was very tender, and the crispy skin was crispy after one bite. The taste is still very unforgettable for Zhang Junyi.

Coincidentally, there is 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, I bought some mature beef and cooked it at a low temperature and slowly.
Zhang Junyi's first contact with aged beef was in Los Angeles.He used to eat fresh high-grade beef in Tokyo, but the flavor of aged beef is several times that of fresh beef. He still remembers the surprise brought by the first bite of aged beef.

On the way back today, he found a shop selling aged Korean beef in Cheongdam-dong.The moment he saw the store, he immediately thought of the surprise he had when he ate aged beef in Los Angeles.So, like Cui Xiujing, he wanted to try steak and fried pork chops.

Zhang Junyi drove the car to buy ingredients for dinner, leaving Cui Xiujing and Xiubin to clean up the shop.However, after Zhang Junyi left, Xiubin said, "Isn't he angry when you talk to the boss like this?"

Cui Xiujing heard her friend's worry, but she laughed instead: "Why is he angry? I told you, he is the best boss I have ever seen, and his purpose of opening this shop was not to make money. Otherwise he would With the current popularity of 'Suiyuan' on the Internet, can he not open the door every day to make money?"

Xiu Bin said: "I'm not talking about this, I just think you want to eat steak and pork chops at the same time. Even my friend thinks this request is too much."

Cui Xiujing said casually: "It's okay, our boss is really generous, you will know after a few contacts. He is not only gentle and kind, but also very easy to talk to. The most important thing is that he doesn't regard us as part-time students at all. Instead, it feels like we are friends. Otherwise, do you think that the coffee and drinks in the restaurant can be drunk casually? I don’t even have such benefits when I work part-time in a coffee shop.”

Yes, coffee, drinks, you can drink whatever you want in the store.The mineral water that Kim Eun-soo drank when he came for the first time was the high-end mineral water 'Fiji'.This is much more expensive than mineral water in South Korea. It is obvious that the restaurant sold it to customers, but Zhang Junyi gave it to Jin Eunxiu to drink without hesitation.

Zhang Junyi quickly bought the food here, two '300g' Korean beef eyes, plus three two-finger width Jeju Island black pork tenderloin bought in SSG supermarket.

After returning, Zhang Junyi began to marinate the two ingredients, followed by vacuuming, setting the temperature, and cooking slowly at low temperature.For the steak, Zhang Junyi began to make sauces, red wine beef bone sauce, black pepper sauce, mushroom sauce, and a garlic chili sauce that fits the Asian style.

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

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

Cui Xiujing finished cleaning and came to the kitchen, looking at the pork and beef sealed in a water basin, she asked curiously: "Boss, are you boiling beef with water?"

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

It is true that anyone who has eaten steak has heard of the method of slow cooking at low temperature. However, this method is generally applicable to high-end restaurants. If it is an ordinary restaurant, it should be cooked, so why spend so much time cooking beef for you?

Cui Xiujing looked at the machine curiously and asked, "How long does this take to cook?"

Zhang Junyi glanced at the machine and responded: "It will take about an hour and a half to cook. Just right, I am cooking soup here. So today I will use low-temperature and slow-cooking to let you feel how it is different from ordinary steak. It's different."

"Hee hee, thank you boss for your hospitality. I've only heard of slow cooking at low temperature, but I've never tasted it. What do you cook here?"

Zhang Junyi waved at her and said, "Here? This is red wine beef bone sauce. Didn't you eat steak when you went to the restaurant? It's all right, go out and sit and rest after cleaning."

Cui Xiujing came to the restaurant outside, smiled happily at her friend and said, "Today the boss cooked dinner for us at low temperature and slow cooking."

And Xiubin seemed to want to know some steak knowledge, so she said: "Low temperature and slow cooking, it seems that only some Michelin restaurants use this method?"

And Cui Xiujing asked in puzzlement: "Why do you say that only Michelin restaurants use low-temperature slow cooking? Can ordinary restaurants not use it?"

Xiubin said: "In ordinary western restaurants, it takes at most ten minutes to fry a steak. Who wants to spend more than an hour for customers to cook it at low temperature and slow cooking? And the beef cooked at low temperature and slow cooking is not sold in the end. That is not a waste." Is it? So they only use this method if the Michelin restaurant has a reservation a few days ago. Because the customer will definitely come today. If something happens, the customer does not come in the end, and they will lose a few hundred grams of beef at most. "

Before the steak and pork chops were about to be cooked, the pork skin was frozen. Zhang Junyi put the frozen skin in a fresh-keeping box and let it cool at room temperature. He just picked it up and put it in the refrigerator when he left.

After sorting out the pork skin jelly, Zhang Junyi picked up the low-temperature and slow-cooked beef and pork chops. He first started frying the steaks.So soon, two steaks came out of the pan.

Immediately after the fried pork chops, after waiting for the oil temperature to rise in the pot, Zhang Junyi began to paste the pork chops, breaded them, and fried them! !

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

Three courses, everyone has a tonkatsu as their main course, and the side dish is steak, this combination is still very strange.Cui Xiujing smiled and took out her mobile phone: "Hahaha, this is the first time I have eaten such a combination, fried pork cutlet and steak. Boss, are these all sauces?"

"Well, I made a few at random, and you can choose different flavors to taste. Let's eat, you're welcome."

Both of them dropped their forks on the beef at the same time. The two of them didn't touch anything, but ate the most basic.Put a piece of beef into your mouth and chew it, and the extremely rich beef flavor explodes in your mouth instantly..
And the beef that has been cooked at low temperature and slow is extremely tender, as if you don't need to chew it at all, it can melt with just a touch of your tongue.

Cui Xiujing stared at Zhang Junyi in disbelief and said, "Wow, what's the matter with this beef? I've never eaten such delicious beef. Boss, are you sure it's Korean beef?"

Zhang Junyi nodded and said: "Yes, Korean beef, it's just Korean beef that has been matured for two weeks, which is more expensive than gift Korean beef!"

At this time, Xiubin said: "I think the roast beef with potatoes in Huaxia cuisine is the best."

Zhang Junyi looked at Xiubin in surprise: "Oh? You actually know Huaxia's roast beef with potatoes?"

Cui Xiujing said: "She was an exchange student in China for a year before."

"Ah, let me just say it. The school in Huaxia?"

Xiu Bin said: "In Hangzhou. I like that city very much, mainly because compared to the magic city next door, the pace of life will be a little slower."

Zhang Junyi nodded with a smile and said: "Hangzhou is indeed a good place, with fast development, but the pace is not as fast as Shanghai's. I personally like the slower pace of life very much."

Cui Xiujing seemed to remember something, she said with a smile: "There was a time ago when I suddenly didn't know what I was working so hard for?"

Subin immediately followed Choi Soojung's words and said, "So after your internship ended, you were not able to stay. Boss, she used to be an intern at 'LG'."

Speaking of 'LG', it is considered a big company in Korea, a company second only to Samsung in Korea.Although his current business in China is not good, it does not mean that his business in South Korea is bad.

Cui Xiujing was almost picked up by her friends, she said to Xiubin depressedly: "Why are you talking about this? Let's eat, you."

"Hehe, eat, eat, try this pork chop, I can assure you, it will definitely amaze you all!"

(End of this chapter)