Food: How come this boss knows everything?

Chapter 145: Come to the comment section to find a dinner partner

10 month 25 day,
The small bungalow restaurant hosted 90 tables of customers.

The numbers have continued to rise over the past few days.

Sister Wang Ying was very surprised.

"This, this, business has never been so good before."

The time came to half past one in the afternoon.

There were still people arriving outside.

The two young men came to the table outside and sat down. No one came to take care of them for a long time.

Then I came to the counter of the store:
"Madam, please order."

"I'm not selling it anymore. It's already so late. All the vegetables for today are used up. I can't cook any more." Wang Ying replied.

The two boys suddenly realized:
"Fuck, no wonder there's no queue today."

"I'm still wondering."

Wang Ying said embarrassedly: "Come earlier tomorrow, it's such a pity."

Li Rui also finished his work at this time and came out of the kitchen.

The scene before me is very familiar.

This time, it was done by Sister Wang Ying to inform the arriving customers in this way.

Now he just needs to concentrate on cooking.

Although it is a part-time job, it saves a lot of other work and feels pretty good.

the next day.

In cities with an urbanization rate of more than 80%,
In a small area like the one where the small bungalow restaurant is located, there are still bungalows that do not fit in with the surrounding area.

Unlike the renovation of the old city, the demolition here is a foregone conclusion.

The small bungalow restaurant,

At the end of life, he also ushered in a glorious moment.

Over the past few days, wave after wave of diners have arrived, making the place extremely lively.

As more people come, more cars appear.

On the narrow alley,
It tests the parallel parking skills of all the diners.

From time to time, relatives and friends in the same car got off and gave instructions to the driver.

When passing other cars, only keeping a distance of five centimeters from the curb can ensure safety.

Such a lively scene also makes passers-by very curious.

"Is the demolition going to start?"

"What's going on these days? Why are there so many people every day?"

Another stranger took up the conversation of the passers-by.

“It’s already a workday.”

"Do these people have nothing to do every day?"

"It made it so hard for me to park my car."

The passerby understood what the stranger said and thought, "You are one of them."

So I asked him, "What's going on here?"

Strange man: "There is a small restaurant, the food is very good. By the way, sir, do you know if there is anyone posting a ticket here?"

"There are people posting flyers," the old man reminded. "I've called them before, and they're all scammers."

There was a crowd of people outside the small restaurant.
The chef in the restaurant was also busy.

At this time, Li Rui was making a newly unlocked stir-fry dish - stir-fried squid tentacles.

Preparation part:

Clean the squid tentacles and cut them into strips.
Chop green onions and celery into small pieces.

Soak dried chilies and Sichuan peppercorns in water and wash them so they won’t get sticky when stir-frying.

The squid tentacles still need to be blanched in water first, and the time does not need to be long.

After blanching, wash and rub off the skin on the surface of the squid tentacles.

Remove from the water and set aside.

(Using paper towels to absorb the moisture is also a good option.)
If there is too much moisture on the surface of the squid tentacles, they will easily splash when fried in the pan.

Coat the squid tentacles with flour.

Heat oil in a pan until the oil reaches 50% temperature, then add the squid tentacles.

After the squid tentacles are shaped, take them out, increase the oil temperature to 70% hot, and put them back into the pan.

Re-frying can keep the squid tentacles crispy and prevent them from becoming soft during the frying process.

It’s similar to frying chicken.
The kitchen of the restaurant has a strong fire, so the squid tentacles can be put in at once. If it is a small family stove, the oil temperature in the pan will drop after the squid is put in, so the fried squid is not crispy enough and has too much oil.

It needs to be fried in small batches.

The subsequent stir-frying time is not long, so after the squid is fried, the celery also needs to be fried.

A little oil in the pan.

Put dried chilies and Sichuan peppercorns into the pot and stir-fry over low heat until fragrant.

Then add the squid and celery into the pot and stir-fry evenly.

Season with salt, sugar and MSG.

Add a little chopped green onion and sesame seeds for garnish before serving.

last step,
Serve it on a plate and hand it to the aunt who is helping in the store.

"Auntie, table 1, stir-fried squid tentacles."

Table No. 1 at the Xiaopingfang Restaurant is the only private room in the restaurant.

Business is so booming now that private rooms are hard to come by.

Generally, people with private needs will choose this place.

But the customers sitting here now are not very familiar with each other.

Compared with their respective online names,
They were more curious about Boss Li’s cooking skills.

“I haven’t seen anyone post this dish before.”

"It must have been newly added today."

“Dry-fried squid tentacles look good.”

Under a video posted by "Average Food Lover" yesterday,
There was an activity in the comment section looking for dining partners.

Sometimes when you go out to eat with acquaintances, you have to take into account other people’s emotions and tastes.

It is often difficult to order all the dishes that suit your taste.

Or maybe you can’t go to the restaurant you want to go to.

But here,

They are all Boss Li’s food lovers.

Everyone's tastes are extremely similar, and they all come here for the food.

Signature dish, right? Give me a copy!
Just cook and that's it.

The organizer of the party suggested to everyone: "Let's make it clear in advance that no matter how delicious the food is, you are not allowed to take the plate away."

Everyone responded with a smile:

"No, no."

"The dishes haven't been served yet."

Everyone enjoyed the meal very much.

The spicy stir-fried squid tentacles push the atmosphere to the hottest point.

During the brief high-temperature stir-frying process, the numbing element and capsaicin in Sichuan pepper and chili pepper diffuse onto the surface of the squid tentacles due to the thermal motion of the molecules.

Even if you just pick out the squid tentacles to eat, you can still feel the spicy pleasure.

The simple seasoning retains the freshness of the squid.

The addition of parsley not only enriches the color of the dish, but also brings a hint of fragrance.

The whole dish tastes spicy, fresh, crispy and delicious.

The delicate little girl carefully picked out the peppercorns.
Put the squid tentacles into your mouth one by one.

It is a very wonderful experience to feel the completely different chewy texture of the squid inside the crispy dough shell.

The spicy taste makes people unable to stop eating.

There are also some people at the table who love heavy flavors and don't care about anything. They put peppercorns, chili peppers and even squid tentacles into their mouths and chew them together.

The peppercorns and chilies are stir-fried until dry and fragrant, without any burnt smell, and are very satisfying to eat.

Every part of the mouth is stimulated by the spicy taste.

Halfway through eating a plate of stir-fried squid tentacles, the man's lips began to change color noticeably.

Fine beads of sweat also appeared on his forehead.

"Hiss, hiss!"

He picked up the beer glass and drank the refreshing beer in one gulp.

"Here, beer and drinks, everyone, have a go."

“It’s so cool~”

Although we are just eating together, dining companions are really important in this world.

(End of this chapter)