Food: How come this boss knows everything?

Chapter 135 New Mission, Old Restaurant

During the period between two missions.

Li Rui fulfilled his promise.

Being able to provide people with a variety of delicious food gives him a lot of motivation.

The day selling snacks was busy.

Li Rui also welcomed the task in late October.

[Task requirements: Entertain 50 tables of guests at noon in seven days.]

[Mission location: Jianghai City Xiaofangzi Restaurant.]

[Task Reward: Twelve types of decoration for a 120-square-meter shop in the High-tech Zone Commercial Plaza.]

[Current recipe update: Deep-fried dragon bones, three kinds of seafood. ]

Li Rui accepted the task and drove there in the morning.

The location of the "Small House Restaurant" is a rare bungalow in the urban area of ​​Jianghai City.

The exterior walls, even after renovation.

You can still see the traces of time.

On the wall outside the Little House Restaurant, there was a notice of "Recruiting Chefs".

If you need to recruit cooks.

You can imagine how successful their business is.

Li Rui parked the car on the curb and walked straight into the restaurant.

The entrance is very narrow.

It is indeed a small house.

After walking through this small passage, you can turn around and see a middle-aged lady leaning on the counter.

She was watching TV series out of boredom.

"Sister, are you hiring a cook?" Li Rui asked.

"To recruit or not to recruit." The eldest sister seemed to be out of shape.

But after taking a look at Li Rui, he immediately decided: "Come on, come in quickly."

Li Rui learned about the current situation from the temporary boss lady.

It turns out that this small restaurant is run by Wang Ying's father.

The chef is the owner himself.

The dishes are some local specialties.

The old man is sick and can no longer cook.

The food in the restaurant is no longer good and it is becoming increasingly difficult to maintain business.

But the old man's life's work is all in this small restaurant.

Although his health was failing, he still stubbornly asked his daughter to come over every day in order to keep the business going.

Sister Wang Ying said:

"That's the situation. The bungalow here is going to be demolished and renovated, and I don't have the heart to run it anymore, but my dad keeps urging me to come over."

"I think you are quite energetic. If you are interested, I can accompany you to try it."

"The salary depends on your level, and your cooking skills must be good enough."

The house was to be demolished, so it was no wonder that the lady had no interest in doing business. Li Rui did not expect that there were still many stories behind this barely maintained little restaurant.

"Okay, let me try it first."

Wang Ying took out a menu and said, "Take a look at the dishes here and see if there are any that you are good at. Other dishes will also be fine."

The menu includes some home-cooked dishes, with a few local specialties listed at the front.

It looks like the shop's former sign.

However, all these stir-fried dishes have slashes on them, and now only noodles with gravy can be made.

Li Rui glanced and said:
"Let's have three kinds of seafood."

"This is a good dish, young man," commented Sister Wang Ying.

The reason why it is a good choice.

This is because the store does not stock many ingredients, and the main ingredients for the three dishes are similar to the ingredients for the stewed noodles, so there is no need to make another trip to the vegetable market.

And this dish was once the signature dish of the restaurant.

I am very familiar with Wang Ying and she speaks very highly of me.

Li Rui walked into the kitchen under her guidance.

The small house restaurant is not very big and can only accommodate seven or eight tables.

But the kitchen is quite spacious.

And the cleaning was also quite clean. Wang Ying explained the ingredients, kitchen utensils, seasonings and other items to Li Rui.

Then he said, "You keep busy. I'll go watch some TV. Just call me if you need anything."

After peeling the prawns, open their backs, pick out the shrimp threads, add a small amount of salt, pepper, and cooking wine, and marinate for later use.

Then process the scallops.

The digestive gland, also called the gizzard, is very obvious in the scallops due to its black color. It contains undigested food and needs to be removed. The gills are the small orange-yellow things that look like eyelashes and should be pulled off.

The squid also needs some cutting.

Insert the blade diagonally to two-thirds of its depth, then bring it vertically over and repeat the previous operation.

The main ingredients for the seafood stir-fry are ready.
Next, prepare the soul sauce to wrap the main ingredient.

Add white pepper, salt and sugar to a bowl.

Then use rice wine as a base to remove the fishy smell and enhance the flavor, as well as a large amount of light soy sauce and a small amount of rice vinegar (about 10:1).

Add a small amount of water and mix well.

Add ginger and garlic into the sauce.

In addition to the sauce, the aroma of the cooking oil is also very important.

Heat oil in a pan, put the Sichuan peppercorns into the pan, and fry them on medium heat for about 1 minute to allow the aroma of the Sichuan peppercorns to fully infuse the oil.

Then add the ginger slices and scallion segments one by one.

Wait until the surface of the onion is fried until golden brown and the aroma is released, then filter out the oil.

At this point the preparations are almost complete.

The shrimps have also been marinated for a while.

Prepare a bowl of batter with 3:1 ratio of starch to flour and a small amount of cooking oil.

Coat shrimp, scallops, and squid in batter.

Heat oil in a pan until the oil reaches 40% to 50% temperature. Add shrimp and scallops and fry until they are 80% to 90% cooked and the surface turns into a crispy shell.

The fried squid takes a little less time.

After frying the three main ingredients, fry the chopped green pepper segments.

Then add it into the sauce together with ginger and garlic.

Once all the ingredients are ready, start frying.

The method of frying is to stir-fry quickly over fire.

Although the preparation time is long, the time spent on stir-frying the three seafood dishes is very short.

Add onion, pepper and oil to the pot.

Turn up the heat.
Add the three kinds of seafood and the sauce, stir-fry for about 20 seconds.
It can be served immediately.

Li Rui turned around and put three kinds of fried seafood on the plate.

But in just twenty seconds, Sister Wang Ying had just smelled the fragrance and was on her way to the kitchen.

Wang Ying rushed over and helped place two sets of bowls and chopsticks on the empty table.

"smell good."

The aroma of ginger and garlic is very rich, after leaving the kitchen range hood.

The aroma of the food soon filled the whole house.

The three fried seafood dishes were served with shiny oil and starch, looking very beautiful.

Although Wang Ying only knows how to cook one dish of noodle soup in the restaurant.

But she often watched her father work and had a good understanding of the dishes.

The sauce is stir-fried over high heat to evaporate the water and then wraps around every piece of seafood, giving it a full flavor.

Although it is mainly seafood, there is no unpleasant fishy smell.

The selection of ingredients certainly plays a big role, but the cooking method is also impeccable.

The perfect amount of frying preserves the characteristics of the three ingredients: shrimp, scallops, and squid.

The taste is different and it is a pleasure to eat.

The shrimp and scallops were cooked to perfection, and the squid was beautifully cut.

She couldn't help but admire him: "You have a solid foundation, young man."

Then she tasted the side dishes.

Although the green peppers were only stir-fried for a short time, they were cooked through without any astringency. The details were well noticed.

I just ordered three kinds of seafood to try out my skills, but she kept eating them one bite after another.

Sister Wang Ying was secretly surprised:

"Oh, it smells like daddy."

(End of this chapter)