Food: How come this boss knows everything?

Chapter 159: Taking Boss Li out would be a great honor

No need to make and sell now.

The braised meat sells out very quickly.

After today's ingredients are sold out, the goal of 100 returning customers will be achieved.

After bidding farewell to the enthusiastic customers, Li Rui packed up his stall and put away the kitten.

Set out on the return journey.

Fat Orange went outside today and didn't do anything too out of the ordinary.

It squatted on the ground obediently and received many touches from customers.

And feeding:
“Can cats eat pork belly?”

"Meow~"

Outdoor activities give the big cat a strong sense of participation in hunting.

After returning home, when Li Rui was feeding the calico cat again, the fat orange cat looked much more arrogant.

The next day, at the Fonda Plaza shop.

Li Rui is preparing today's braised food.

Chinese cuisine is all about color, aroma and taste.

From a psychological point of view, beautiful colors can stimulate people's appetite.

Warm colors like yellow and red can whet your appetite.

For example, colorful mushrooms,
Even though it doesn't taste very good, it looks really good.

But colors like blue can be off-putting.

Take the cola chicken wings made with blue cola as an example.
This plate of chicken wings may taste similar to normal ones, but I really don’t want to eat a single bite.

When stewing meat,
Obviously, the red and yellow colors were chosen, which make people look very appetizing.

To make it look appetizing, various coloring materials are needed.

Ingredients commonly used to adjust the color of braised meat include turmeric, yellow gardenia, sugar color, red yeast rice, soy sauce, etc.

Turmeric tastes spicy and adding too much will affect the taste of the soup.

Yellow gardenia tastes bitter, and the braised food has a golden color, so a layer of oil needs to be drizzled on it to ensure the color.

Sugar color is a mixture formed by the Maillard reaction between sugar and oil, and has a unique flavor.

Soy sauce can also be used in marinades, but after the marinade, it will also oxidize and darken over time.

Red yeast rice is a product of rice fermentation, and its color comes from erythromycin. It can avoid the problem of darkening of color, and when using it, you should also pay attention to the amount not being too bright red.

Turmeric and yellow gardenia are both sources of the yellow brine’s color.

Red yeast rice is the source of the red brine’s color.

But when adjusting colors, not only one coloring material is used.

Often used in combination.

For example, when making the red brine two days ago, red yeast rice and sugar color were used.

Today’s yellow-braised chicken feet not only has yellow gardenia but also has sugar color added.

The red and yellow colors formed by the combination can make the braised meat more colorful.

Rock sugar color has a higher coloring rate and looks very natural.

Chicken feet still have their nails cut off.
Soak in clean water and clean.

As the feet of birds, chicken feet have appeared in recipes many times.

It can be baked in the oven or fried in a frying pan.

Now it appears in the braising pot again.

It has many fans due to the ingredients themselves and the rich taste with complete tendons, meat and skin.

In order to preserve the complete appearance of the chicken feet, use low heat throughout the process.

Turn off the heat after 20 minutes and soak in the soup.

Because of the yellow gardenia, the braised chicken feet will easily oxidize and become darker in color after being exposed to the air.

This can be prevented by pouring the fat from the soup over the surface of the chicken feet.

You can also pour out the soup and put it in a thermos pot together with the chicken feet.

everything's ready,
The braised goods cart came to Xingfuli vegetable market again.

Today's customers have learned to come early and wait:

"Here it comes, the braised meat is here." "The car hasn't come yet, but I can already smell it, it smells so good."

"Let's continue with some braised food and some wine today."

Surrounded by people, Li Rui put away his tools.
I took out the handwritten sign and started a new day's work.

The thermos maintained a weak fire, and bubbles would rise in the pot from time to time.

The fragrant stewed food also wafts out from the pot and spreads around.

The rich aroma created by the high-temperature stewing of oils, spices and proteins attracts every passerby.

Let people be intoxicated by it.

On the stewed goods cart,
As the first braised delicacy on the braised food cart, pig's trotters are a must-try delicacy for customers who come here for its reputation.

Pork belly, pig ears, and the new braised chicken feet.
It is also loved by diners.

"The chicken feet look good, boss. Please weigh some for us." said the two girls.

This is different from many duck shops that force customers to buy two kilograms of duck when they ask for one kilogram.

When Li Rui counted the quantity and calculated the weight for the customers, he stopped when he was done.

"Is this enough?" he asked the two little girls.

The food is delicious.

Diners will add their own:

"Not enough, how about a few more?"

"It's OK now, thank you, boss."

After weighing the chicken feet, Li Rui poured some soup on the surface of the chicken feet.

The two little girls got the chicken feet and looked like they were going to ride their bikes back.

But this box of golden chicken feet with a rosy luster,
It looks too tempting.
Let them take it home and savor it slowly without waiting.

When we walked to the car, we couldn't help but open the lid and started eating one by one.

Unlike cooking with high heat and hot oil, chicken feet cooked slowly over low heat still retain their intact skin.

The stewing process also allows the chicken feet to mature properly.

Just a slight pull can remove a large piece of skin and flesh.

The chicken skin is tender, full of fat and tastes very smooth.

The chicken feet are slurped into your mouth along with the rich juice, and the rich aroma of the broth slowly spreads in your mouth.

Different from grilling and frying.

Braised chicken feet tastes softer.

It seems possible to imagine that these chicken feet once roamed freely in the soft soil.

"It's delicious."

Li Rui is already very accustomed to facing customers' cameras.

But this little girl asked a very straightforward question:

"Boss, how much money can you make in a day?"

Li Rui actually did some calculations. After deducting the various expenses for rent, water, electricity, labor and seasoning, the daily gross profit was still very good.

But compared to these, the system rewards may be a little more.

Keeping a low profile, Li Rui pointed to his car:

"It doesn't make much money. It's a small business."

"Do you want to go on a business trip?" asked the little girl.

Li Rui saw that at least her skin was fair, and her weak appearance didn't seem like she was camping outdoors or surviving in the wilderness.

So I asked politely: "Business trip? What's the situation?"

The girl continued to explain:

"We are going to the Hedong Fleet in a few days. I feel that your cooking skills are quite good, boss. It would be very prestigious to bring them there and let them taste your cooking skills."

“Give them a little braised shock.”

Li Rui thought to himself, although I sell braised meat, my brain has never been braised.

The Hedong Province Fleet? Just go there as soon as you say so?
"You have got to be kidding me."

(End of this chapter)