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

Chapter 168 What’s in the Husband and Wife Fei Pian!
Chen Hai’s old Sichuan restaurant has reopened.

Although this Sichuan restaurant has not become popular before, there are still many customers coming to eat.

The veteran chef in the restaurant is also very skilled.

However, due to special reasons, the restaurant will have a new chef next week.

This matter doesn't need too much publicity, and Shen Hai promised Jiang Feng that he would never reveal that he was a chef in his restaurant.

Shen Hai is a person who keeps his promises and doesn't have so many little tricks.

The restaurant has reopened, and the waiters and cooks have arrived.

In fact, there is no need for any help. After all, it is a small restaurant, and Jiang Feng can handle it by himself.

Before starting business, Jiang Feng had already prepared the dishes in advance.

The most time-consuming part of cooking is preparing the dishes. It doesn’t take much time to start frying.

Mapo Tofu is the most common cuisine in Sichuan. Anyone who knows how to cook in Sichuan will know how to cook Mapo Tofu.

At this moment, Jiang Feng was already busy preparing Mapo Tofu in the kitchen.

After the three people came in, the restaurant was still a little deserted.

Three guests were drinking tea and chatting.

After swallowing it, I feel completely satisfied.

Jiang Feng first took out a piece of beef, and then chopped the beef into minced meat with a sharp knife. His knife skills were very steady, and the thin minced beef was soon chopped.

"delicious!"

"Ok."

In the kitchen, Jiang Feng immediately started busy after seeing the order.

The three of them picked up their chopsticks and took a bite.

After 11:, the Sichuan restaurant opens.

"It smells so good!"

The proprietress Zhu Hong is in charge of the cashier personally, and Shen Hai is also in the restaurant, looking for anyone who needs help.

The shredded pork is quite elastic when chewed, and with every bite, the sauce spurts out, making it feel indescribably enjoyable.

The three exclaimed.

It’s a small restaurant that doesn’t employ many employees, so the couple just work on their own.

The waiter delivers the menu to the kitchen.

It’s just that it used to be cooked in a simple dining cart, but now it’s cooked in the back kitchen of an authentic Sichuan restaurant.

At this time, there were still some fans outside looking for Jiang Feng to set up a stall.

Soon, the first wave of customers came in.

As soon as you take it into your mouth, you can feel the hot sauce flowing in your mouth, and your saliva will secrete and mix in the sauce, making your mouth full of fragrance.

Soon, the smell of meat wafted out of the kitchen
However, the aroma is taken away by the range hood and will not spread to the lobby.

But making it delicious is not easy either.

"One portion of mapo tofu, one portion of fish-flavored shredded pork, another portion of husband and wife's lung slices, three bowls of rice, and just drink tea."

Their appetites were instantly aroused.

Then just keep adding ingredients to thicken the sauce.

Then heat up the pot, boil water, put a piece of tender tofu in the palm of your hand, cut it into small cubes with three knives horizontally and four knives vertically, add some salt to remove the beany smell, put it in the pot and cook it for a while before taking it out.

Then fry the beef whistle and set aside.

After a while, a delicate fish-flavored shredded pork dish was served from the kitchen to the table.

The three of them found a seat and sat down, picked up the menus, and the waiter came over. The three of them took their orders and said:

Jiang Feng has quietly become the chef of a Sichuan restaurant.

Catering is not easy.

After that, add bean paste and chopped tempeh to the pot, add various seasonings, add tofu, and pour in beef bone soup.

Needless to say, fish-flavored shredded pork is already his specialty. Jiang Feng had this dish when he first set up a stall.

"Looks good!"

I saw the fish-flavored shredded pork on the plate wrapped in a rich sauce, with a ray of steam coming out. Every shredded pork was very crystal clear and shiny.

The place changes, but the taste doesn’t.

When the fish-flavored shredded pork was placed on the table, their eyes were instantly attracted to it.

Because chili noodles are added to the pot, the soup in the pot is red, bubbling, and looks spicy and delicious.

"This restaurant is quite good. At first, there was no one there, so I thought it wasn't very good!"

But due to time constraints, this is understandable.

Mapo tofu needs to be thickened three times to continuously collect the juice and remove the moisture in the tofu, making the tofu delicious.

The last thickening step is to add the beef whistles to make sure the beef whistles are evenly distributed on the surface of the tofu.

Then sprinkle with garlic sprouts and Sichuan peppercorn noodles, reduce the juice until thick, and Mapo tofu is ready.

The pot is filled with a red thick soup containing various seasonings. Small pieces of soft tofu are distributed in it, and small bubbles are constantly rising around it, like taking a bath in a red hot spring.

Dots of green garlic flowers are dotted around.

The viewing angles work well.

Finally, when the soup thickens, pour all the Mapo Tofu in the pot into the plate, and this Mapo Tofu dish is ready.

Soon, the tofu was brought to the table.

The guests were eating fish-flavored shredded pork and rice.

This fish-flavored shredded pork is particularly delicious with rice. As soon as this dish was served, half of it was already eaten.

After they saw Mapo Tofu, their eyes were attracted to Mapo Tofu.

The surface of the tender tofu is covered with red soup, surrounded by beef whistles and green garlic sprouts, and the aroma also emanates from the tofu.

One of the guests picked up a piece of tofu and put it in his mouth.

The tofu has a bouncy feeling in your mouth.

Soon it was hot. The tofu is still piping hot.

Then the various flavors come out.

Tofu is actually not that easy to taste, but the great thing about Mapo Tofu is that there are beef particles surrounding the tofu.

Beef is very tasty.

So the whole thing is fragrant.

"Phew! Phew! Delicious!"

The guest's mouth was burned by the tofu and he took a few breaths.

Tofu is tender and smooth. No wonder men love to eat it.

The taste is really good.

“This store is very good, why haven’t I heard of it before?”

“Ma Po Tofu is not bad either, it’s delicious!”

The three of them just sighed briefly and continued to eat happily.

They asked the waiter for a spoon, used the spoon to scoop the tofu into the rice, and ate it with the rice.

In one bite, you can taste rice, tofu, beef cubes, and the taste of chili, bean paste, and garlic sprouts.

The rice has become much more delicious.

Chen Hai and Zhu Hong quietly looked at the guests.

Seeing the guest's appearance, they finally let go of their suspense and secretly rejoiced.

It's a blessing in disguise.

Originally, the chef in the store was hospitalized, and he was worried about what to do next.

As a result, Jiang Feng happened to want to cook Sichuan cuisine for a week, so he came to their store to apply for a job.

Isn't this a coincidence?

Who would have thought that this small Sichuan restaurant would have a chef in charge.

In the kitchen, Jiang Feng was busy making couple's lung slices again.

Just as there is no wife in the wife cake, there is no husband and wife in the husband and wife beef slices, and there is no lung slices either.

The ingredients used are beef heart, beef tongue, beef, and tripe.

This is a cold dish, similar to soy sauce beef.

There is no need to cook it specially, but blanch it in advance to remove the fishy smell, and then marinate it in spices.

When serving, cut the braised ingredients into thin slices and add them to the sauce and stir evenly.

The Husband and Wife Fei Pian is considered a success.

The sauce is secretly prepared by Jiang Feng.

Including minced garlic, sesame seeds, a little spicy millet, pepper noodles, sesame oil, pepper oil, soy sauce, vinegar, etc., and finally pour the stewed beef offal soup.

The sauce in this pot is stirred evenly, and there are various flavors inside, with a layer of sesame seeds floating on the surface.

Add the sliced ​​meat and stir to coat each piece of meat with the sauce.

It’s hard to think whether it tastes good or not.

After the three dishes were finished, Jiang Feng rested in the back kitchen, waiting for business.

After finishing three dishes, he was tasked with making 100 dishes. Jiang Feng hoped that the business of the Sichuan restaurant would be better.

He doesn't need to worry either.

Because the location of this Sichuan restaurant is very good.

As long as it opens, there will be no shortage of customers.

I can finish 100 dishes no matter what.

Sure enough, when it was close to 12 noon, the guests came in one after another.

They don't know that today's chef is a real chef.

Just order as usual.

As orders came in one after another, Jiang Feng started to get busy.

The couple's beef slices were quickly served to the guests' tables.

After just one taste, they were stimulated by the juice of Husband and Wife Fei Sian and were salivating.

Even after eating the lung slices, I couldn't control my saliva.

This sauce is so delicious.

In fact, the stimulating saliva has little to do with the preparation of Jiangfeng, but more because of the spicy nature of millet.

The spicy taste of spicy millet is very mouth-watering, so the more you eat, the more you want to eat.

After eating a few slices of husband and wife lungs, the spiciness in my mouth became more and more obvious.

The three of them were so addicted that they each asked for a bottle of cold Coke to suppress the spicy taste that hit their tongues.

Eat a few mouthfuls of husband and wife's lung slices, and then drink a sip of cold Coke.

The carbonic acid stimulates the tongue, and the spiciness seems to have subsided, making it feel more comfortable.

"So cool!"

"I really think this store is good, why isn't it popular?"

"Yeah, it tastes really good!"

After the three of them finished eating, they were still unsatisfied.

They are not shy about praising such excellent food.

It's just a pity that the restaurant doesn't seem to be very popular, it's just an average business.

The three of them had something else to do, so they took a short rest and left the restaurant.

Little did they know, the restaurant was now in a new beginning.

The change in taste is entirely due to a different person in the kitchen.

(End of this chapter)