Food: How did I become a chef when I set up a stall.

Chapter 160 This is the large portion, and this is the medium portion!

Jiang Feng had a rest for two days.

We went to the scenic spots and looked at the scenery. I went shopping in Taikoo Li again to see the trendy people.

It's a pity that it's late autumn and there are no long legs all over the streets.

He bought some clothes and some pet toys in the mall.

Anyway, if you don’t need money, you can buy it if you want.

After returning home and settling down, Jiang Feng went to pick out the ingredients.

The ingredient for the stall next week is very simple, spicy crayfish.

This ingredient is very common, and it’s not difficult to find a merchant selling crayfish.

But Jiang Feng is a chef after all and has a unique vision, so he still has to choose a better one.

After cleaning the crayfish, Jiang Feng will sprinkle them with salt, pour in white wine, and marinate them for more than half an hour.

The day of setting up a stall has begun again.

When cooking in Chengdu, the most important thing is to learn how to handle a taste, which is "spicy".

There is still some oil in the pot, add the onions, ginger and garlic and stir-fry for a few times, then turn to the lowest heat and add the hot pot base ingredients and red bean paste.

Jiang Feng was busy handling spicy crayfish, so he replied:
"Not yet, the sign says it starts at four o'clock in the afternoon."

After the crayfish are rubbed and marinated, Jiang Feng is also ready to make a wave of crayfish.

There are different spicy methods. If you want it to be delicious, you need to use a variety of chili peppers, and you also need to use Sichuan peppercorns as an auxiliary.

It needs to be marinated better to taste better.

Seeing this scene, the guest couldn't help but swallow his saliva.

If you want to choose spicy crayfish, choose the green shell shrimp, which has thin skin and more meat. Try not to buy the particularly red crayfish, which will not taste good.

He plans to open the stall after 4 p.m.

Auntie is washing the shrimps, and the unwashed crayfish are still alive and kicking.

Jiang Feng responded politely.

Spicy crayfish is more suitable as a late-night snack, so people will eat more at night.

Jiang Feng fried out pots of cooked shrimps and set them aside.

When the day came to set up the stall, Jiang Feng was not in a hurry.

Of course, after all, it is in the food street, and there are many people eating at lunch.

Heat a pot and heat rapeseed oil.

"Boss, is the door open?"

The restaurant is not big, and you can see what's going on inside at a glance after entering.

After the rapeseed oil is hot, fry the shrimp.

"Yes, we sell spicy crayfish this week."

Take a toothbrush and scrub the crayfish clean little by little.

After choosing the source of crayfish, Jiang Feng went to buy condiments.

Next, let’s start making the flavor.

It is not easy to make crayfish taste delicious, it will test the chef's skills.

After the marinated and cleaned crayfish was put into the pot, there was a boiling sound instantly. It didn't take long for the crayfish with green shells to turn into bright red cooked shrimps.

"Aren't Bobo chickens sold anymore?" the customer asked again.

He was always serious about cooking.

For example, rapeseed oil, bean paste, hot pot base, various chili peppers, onions, ginger, garlic, etc.

During this period, several regular customers saw the store door open and walked in to check the situation.

Auntie is quite serious about her work.

someone shouted.

Jiang Feng bought five large pots of spicy crayfish, and Auntie's task was to wash the shrimps.

The guest reluctantly left.

The two aunts came over right after lunch.

Just keep doing it, there's nothing to do anyway, and Jiang Feng's salary is also high.

Jiangfeng uses fresh rapeseed oil, which has a better texture and taste.

"Okay, welcome."

Everything is ready.

"Okay, then I'll come back in the afternoon."

Fry slowly over low heat.

At this time, the fragrance began to spread out.

No ingredients are used. Just smelling the aroma of onions, ginger, and garlic will arouse people's appetite unconsciously.

In the small restaurant next to it, many people were eating naohua and cold noodles.

Suddenly, a pungent fragrance wafted out.

This scent is extremely offensive.

It's like it's trying to burrow into a person's stomach.

"Did you smell it? It smells so good!"

"Which restaurant is this dish from?"

"It seems to be that small restaurant, the one that's not open!"

"Jiang Xiaochu Spicy Crayfish, business hours: 16:00-21:00, it's just like that restaurant."

"It's him. I came here last week to eat his Bobo Chicken. It was so delicious!"

The guests were talking about it.

Jiang Feng didn't know what was happening outside.

He was just concentrating on seasoning the crawfish.

The bean paste and hot pot base ingredients in the pot have melted, and Jiang Feng poured in the soaked chili mixture and Sichuan peppercorns.

Pour in another bottle of beer and bring to a boil over high heat.

Wait for the beer to boil away, then add a spoonful of chicken essence, a spoonful of sugar, a little oyster sauce, a little light soy sauce, and a spoonful of five-spice powder.

There is a large pot of condiments in the pot, stir it with a spoon, and the aroma will come out.

This stuff is delicious in everything you cook.

A few more customers were attracted by the scent and looked in from the door of the store.

The guest saw two aunts sitting on a small bench, cleaning crayfish one by one.

Jiang Feng cooked a large pot of unknown soup on the stove next to him. The aroma just comes out of the pot.

"It smells so good!"

The guests looked at the pot curiously, looking forward to the delicious food in the pot.

At this time, Jiang Feng soaked all the fried crayfish into the soup, covered it, and boiled it for 15 minutes.

The cooking time should not be too long.

After cooking, turn down the heat and let the crayfish soak in the soup. Keep soaking for at least 30 minutes.

In this way, the crayfish can be thoroughly flavored.

Crayfish are boiling in the pot.

Jiang Feng had nothing to do, so he picked up a cucumber next to him, washed it clean, and chewed the cucumber happily.

That's what being a chef is like, taking a break from your busy schedule.

Most chefs are embarrassed to fish for fear of being seen by others, but Jiang Feng is the boss, so he can fish with confidence.

The guests gathered around the door, and someone asked with a smile:
"Boss, when will the crayfish be ready? Can it be sooner? I want to eat it now."

After hearing what the guest said, Jiang Feng replied while chewing cucumber:
"I can't eat it now. It doesn't taste good. I'll wait and soak it for at least another hour."

"It still has to open after 4 o'clock."

Hearing this, the guests were both looking forward to it and a little disappointed.

The food is right in front of you but you can’t eat it.

There is nothing more painful than this in the world.

"Okay, we'll come back in the afternoon."

"it is good."

In just a short while, Jiang Feng had already met several groups of people asking about the opening time.

This also indicates that the crayfish business will not be bad.

Jiang Feng pays great attention to every step of making crayfish.

The quality, proportion and heating time of the seasonings are all carefully controlled.

It looks like the clouds are calm and the wind is light, but in fact it is like walking on thin ice.

He has superb cooking skills and systematic recipes, so everything falls into place.

Bright red crayfish are soaked and stewed in seasonings.

Various aromas pour into the shrimp meat and spread everywhere in the shrimp meat.

The shrimp soon took on the flavor.

Whether the spicy crayfish is delicious depends on whether the seasoning is fragrant, and the second is whether it tastes good.

The delicious crayfish is the real top delicacy.

When it was around three o'clock in the afternoon, the boss next to me was no longer busy and came over to say hello.

"Boss Jiang, are you ready to open again?"

"In the past two days when you were away, there were fewer people on the streets than before."

The boss of Naohua was kind and polite, and said with a smile.

Hearing this, Jiang Feng also replied:

"Well, we are going to start selling crayfish today and we will sell them for a week."

Boss Naohua looked at the busy scene inside and marveled: "It smells really good. I'll order some when it opens soon."

"Okay, welcome."

Jiang Feng took out several large basins and began to pour pots of crayfish into the basins to soak.

The crayfish needs to be soaked for a while to get more flavor.

When soaking, you also need to pay attention to the temperature.

Because if the crayfish is heated after it has cooled, the juice will be lost and the taste will become worse.

The best time to eat is when it has just been made and soaked for a while.

It tastes most fragrant at this time.

A strong fragrance wafts from the shop.

This scent is very unique and is still noticeable among the scents from other shops.

At about 3:40 in the afternoon, guests came over.

They had already inquired about Jiangfeng's opening today, and were waiting to come and eat.

The crayfish was almost ready, so Jiang Feng came to the counter and prepared to take the order.

Seeing him coming out, a beautiful girl suddenly waved and greeted him with a cute dialect accent:

"Boss, I'm here again!"

This beautiful girl had been here a few days ago, and Jiang Feng was impressed by her. She was pretty, had a good figure, and had an interesting accent.

The key is to be very upright, praise him as soon as he comes up, and don't hide it at all.

Jiang Feng smiled and replied: "Welcome."

The beautiful girl came with her best friend.

When the lobsters started to be sold, customers placed their orders one after another.

Jiang Feng also started to get busy.

Crayfish is a relatively expensive snack and the cost is very high.

Jiangfeng's price is not high, so make less.

Crayfish are divided into: medium, large and extra large portions
Medium portion 68, large portion 88, extra large portion 128
There are also three pots on the table to indicate the size of the crayfish.

At this time, a fat middle-aged man wearing glasses walked over.

He pointed to the large pot and said, "Boss, I want this medium pot."

Hearing this, Jiang Feng pointed to the basin and explained: "Sorry, sir. This is the large portion, and this is the medium portion."

Then he pointed and introduced again: "Medium portion, large portion, extra large portion."

The middle-aged man was stunned for a moment, "Don't care how you arranged it, I want the middle one, the middle portion."

Hearing what the middle-aged man said, Jiang Feng nodded happily, "Okay, wait a minute, this is 88."

"No problem." The middle-aged man agreed.

Take a step back.

You don’t have to be so rigid in doing things.

Be flexible and both parties will be happy.

Otherwise, Jiang Feng still doesn't know what outrageous things this middle-aged man wearing glasses will do.

(End of this chapter)