Yunmeng Ballad: I opened a restaurant in the Warring States Period

Chapter 8 Ruyi Dish (1)

Early the next morning, Chu Yunmeng went to the slave market in West Market to buy a male slave and a female slave respectively.

The male slave is named A Tian, ​​and he is currently in charge of the reception and some physical work in the front hall. Chu Yunmeng plans to let him be in charge of the vegetable garden he built and the procurement work in the future, and he gradually fades out of the public eye.

And the female slave, Ah Yue, is mainly responsible for helping the kitchen in the back kitchen, mainly lighting the fire and washing vegetables, which is not too tiring.

With two new helpers, even though there were still many diners that day, Chu Yunmeng was much calmer.

In order to divert traffic from restaurants and at the same time respond to diners' complaints about queuing, Chu Yunmeng introduced a pre-payment system based on the membership system practice of Dream World.

As long as you pay [-] copper coins in advance, you can become a regular diner of Yunmengju.Yunmengju will provide regular diners with two meals a day delivery service, and each meal will be given a [-]% discount; in addition, it will also provide banquet reservation services for diners who spend a lot at one time.

After the introduction of the new regulations, some people applauded and some were puzzled, but in the end it solved a big problem.There were fewer people queuing outside Yunmengju, and there were more happy guests eating in the lobby.

Song Yun is one of those who applaud this new regulation.

"Shopkeeper Yun really has a solution. The problem of queuing up is solved so easily, and he can earn more prepaid money for nothing." When he came to Yunmengju for dinner, he said to Chu Yunmeng with a smile.

"I just don't know if the money that Song has deposited in the shopkeeper's hands before counts as a down payment or vegetable money?"

"Song Butou is a distinguished guest of Yunmengju, not to mention that you come to dine every day, even if you want to deliver, Yunmengju will provide it for free."

Chu Yunmeng maintained his usual smile towards big customers: "The discount promised to Song Butou before is still valid."

After speaking, Chu Yunmeng stopped greeting and left with the tray.

After the introduction of the new regulations, Yunmengju seemed less crowded on the surface, but he did not feel at ease, on the contrary, he was busier than before.Even with two new additions.

So even if it was Song Butou, she couldn't do more greetings.

Because of the increase in delivery users, coupled with the bitter cold in winter and the many parties at the end of the month, more and more diners wanted to eat mellow bean hoofs to resist the cold. Chu Yunmeng was locked in the kitchen almost every day, and he could not relax for a moment.

Because she hasn't found a reliable delivery person or delivery user, she temporarily asks Ah Tian to be in charge of the delivery; whenever this happens, she releases Ah Yue from the back kitchen for a short time and asks her to serve food in the front hall.

Of course, she didn't dare to sleep on the bean hoof.Because once any dish is eaten for a long time, it is easy to get tired, and there must be dishes to coordinate with it.

Other small dishes in Yunmengju, such as salty crispy pork and omelets, are also mellow and fragrant, which cannot complement the bean trotters, but it is easy to speed up the process of getting bored by diners.

Eight-treasure porridge, as a staple food, is light, but it is very easy to get tired of eating it with bean hoof porridge for a long time.

What's more, the best staple food companion of bean hoof porridge is not sweet and soft eight-treasure porridge, but light millet porridge or fragrant rice.

While adding staple food, Chu Yunmeng also took the time to develop a new dish—Ruyi dish.

Ruyi dish, called bean sprouts in Chu Yunmeng's dream, was first recorded in "Shen Nong's Materia Medica", and it is called "soybean yellow roll", which can be used for medicinal purposes.

In the Qianlong period of the later Qing Dynasty, it was called Ruyi dish because of its resemblance to Ruyi. It was a new ingredient recommended by the Taimiao of the Qing court in December. This shows the delicacy of the bean sprouts dish and how much it is valued.

In this era, although it has been recorded in "Shen Nong's Materia Medica", almost no one uses it as an ingredient.

However, Chu Yunmeng, who had learned about the history of the descendants in his dream and tasted it himself, knew how delicious this seemingly inconspicuous bean sprout was when it was cooked.

This is the ingredient that becomes the top three vegetarian umami ingredients with bamboo shoots and mushrooms!
In this snowy, cold and frigid early January, it will be too much for people of this era to eat some bean sprouts instead of fresh and tender Huocai (that is, bean sprouts) in March. rare!
After thinking about it, Chu Yunmeng acted immediately.

She did not use black beans to make bean sprouts as recorded in "Shen Nong's Materia Medica", but took soybeans and mung beans according to the memory in her dream.

After all, in this day and age, high-yielding soybeans, regardless of the growing environment, are much cheaper than black soybeans. Since all the sprouts are sent out, it is better to save some.

As for mung beans, although they are more expensive than soybeans, who can make them produce green sprouts and bring a different taste from yellow sprouts?

The former is more soft and delicious, while the latter is more crisp and refreshing.

What Chu Yunmeng wanted was freshness and a different taste.

She didn't plan to serve two sprouts in one day, but planned to focus on yellow sprouts for the first ten days and green sprouts for the next ten days.

For each kind of bean sprouts, she has to think of various ways and changes in various patterns to stimulate its deliciousness, and cook ten dishes each.

After 20 days, you can choose from two kinds of sprouts, and Yunmengju's dishes will be more abundant, which is not inferior to any big restaurant in Yingdu.

Two days before preparing to launch Ruyi dishes, Chu Yunmeng brought two catties of soybeans early and soaked them in cold water for two nights.

During this period, after the soybeans swell, change the water twice, and then drain the water in the basin.Then prepare a few more copper basins, and only keep enough beans to cover the bottom of each copper basin, sprinkle water twice a day, and cover them with lids.When the sprouts grow out, just remove the bean shells.

On the first day when the yellow sprouts were ready, Chu Yunmeng's menu was "Salted Ruyi Vegetables", which still uses the same method of salted sunflower vegetables. The only difference is that a little hot onion juice is added for seasoning. So that the umami taste of the sprouts will not be overwhelmed by the astringent taste in the salt, and the umami taste can be stimulated to the greatest extent.

Once the refreshing yellow sprouts were launched, they became the same best-selling dish as the bean trotters that day, so that the diners in the lobby all praised "the salted ruyi vegetables are the best companions of the bean trotters".

On the second day, Chu Yunmeng launched "Stir-Fried Ruyi Vegetables".Stir-fry over high heat to maximize the umami taste of the bean sprouts, season with a little salt and green onions, and then take it out of the pan.

It is also crunchy and delicious, but because of the excitement of the fire, the umami taste of the yellow sprouts is brought out to the greatest extent.

"It's so fresh it makes people's tongues melt!" Toothless Zhang Bo, as always, spoke concisely and praised.

"Really, I've never eaten such a delicious dish!" Uncle Wei, who was inseparable from Uncle Zhang, echoed his words like gold.

Chu Yunmeng: ...

No culture is terrible!If it wasn't for the old diners, Chu Yunmeng really wanted to roll her eyes at these two old men with poor vocabulary.

"If the bean hoof is the marrow of dragon liver and phoenix, and the mellow fragrance fills the whole mouth, then this stir-fried ruyi dish is really a clear wine, which just washes away the oil in the mellow aroma of the bean hoof, allowing the mouth to breathe more space. Only in this way can they really complement each other!"

The educated old man Luo continued to drop his book bags, but he got to the point.

Chu Yunmeng couldn't help but look at him more, served him an extra plate of salty and crispy meat, and said:
"Mr. Luo's words are wonderful, Yunmengju can only present a plate of side dishes as a thank you for your confidant's words."

Because of old man Luo's words and Chu Yunmeng's reaction, all the diners said that "Stir-fried Ruyi vegetables are the best companion for bean hoofs".

But on the third day, they were slapped in the face again.

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(End of this chapter)