Food: How come this boss knows everything?

Chapter 226: With Chinese sausage, is clay pot rice far behind?

Chapter 226: With Chinese sausage, is clay pot rice far behind?
Because I just smoked the sausage.

So the shop is filled with a unique smoky aroma.

After being steamed, the sausage is sliced and served individually, making it a classic side dish for drinking.

Chinese sausage is often an indispensable part of New Year’s Eve dinner in the north.

The whole family is involved in the preparation process, which is more suitable for the whole family, young and old, to sit together and enjoy the food in the cold winter.

The process of air-drying and cooling in the sun will slightly reduce the moisture in the sausage, making the meat taste firmer.

Microbial fermentation, smoking and roasting,
Two processing steps,

It gives the sausage the most unique flavor.

In addition to eating it directly after steaming, people in different regions have also invented many dishes related to sausages.

This includes the clay pot rice with preserved meat, which has been liked by many netizens.

But only homemade sausages,

The flavor may not be enough.
This pot of clay pot rice would not be substantial enough without a few slices of Cantonese bacon.

Considering today is Friday,

The number of guests may be greater than in previous days.

Moreover, many people have indicated that they will go online with their real names and come to taste it tonight.

So after Li Rui smoked the sausages,

He didn't even leave and started soaking rice in the store.

But it's not time to go to work yet.

Xiao Ma also came early.

After she entered the store, she hung her coat on the wall and rushed into the kitchen:
"Boss, it's time for the sausages. I almost forgot."

Li Rui smiled.
If you only rely on employee number one or two to run the store, the New Year's Eve dinner will be served on the wrong day.

He brought out a plate of sausages:

"After all, you also contributed to stuffing the sausages. Try it. They're freshly steamed."

"There are some frozen ones in the refrigerator. You and Xiao Han can take some back later. We can send some to your family."

"Thank you boss~"

The employees of the shop are just looking for this staff meal.

But sometimes the boss would teach her earnestly:

"Efforts and rewards are directly proportional. Since you came early today, the task of soaking rice will be handed over to you."

The shop assistants who came early had sausages to eat.
Well, there is still work to do.

The rice used in clay pot rice is not the Wuchang rice that small shops usually use to steam rice.

The rice used is silk rice.

Compared to commonly used rice, just like its name, its shape is slimmer and longer, and the rice grains have a silky sheen.

In addition, the stickiness of rice is lower.
Cooking in a clay pot makes the rice more beautiful;

Stronger water absorption,
It can better absorb the juice and oil of other ingredients in the clay pot rice, making the rice more fragrant.

As for soaking rice, the more thoroughly it is soaked, the better.

Two hours is basically enough.

This work was left to Xiao Ma.

What Li Rui needs to do himself is to make the soy sauce for the clay pot rice.

Light soy sauce, steamed fish soy sauce, and appropriate amount of white sugar to make the sauce salty and fresh enough.

Add a small amount of coriander, onion and sesame oil to complement the aroma of the sauce.

In addition, after the preserved meat is steamed and sliced,
Also cut some green onion and ginger, add oil and sauté until fragrant.

Add salt, sugar and rice wine, stir-fry the sausage and bacon for a few times to let the bacon flavor take on a base flavor.

It will taste more delicious.

By the time another employee in the store returned to work, the sausages that Li Rui had steamed at the beginning had already been dazzled by Xiao Ma.

Have a slice every time I do some work, have a slice every time I do some work, and then have to drink a sip of water before I can have the next slice.

Seeing the young man coming to work, Xiao Ma said to him:

"Xiao Han, have you forgotten that today is the day when the sausages are dried?"

Xiao Han is a young man who often forgets to take out the key after getting off his electric bike.

"No, I've always remembered it."

With his excellent knife skills and good mouth, he also earned a place in the small shop. Li Rui greeted him:
"Come here, little brother. Lao Jin just came to deliver the meat. Cut the meat and put it on the skewers."

"Okay, I'll change my clothes."

"By the way, I left some sausages for you two in the refrigerator. Bring some home later."

"Oh, thank you, boss."

Xiao Ma came over at this time: "And your roommate, let her have a taste too."

Xiao Han blushed slightly and came to the chopping board to work without saying a word.

He suddenly returned the money Li Rui lent him the day before yesterday.
Li Rui didn't know where the money came from.

The young man said that his mother had recovered well and would be discharged from the hospital in a few days. The whole family was very grateful to Li Rui and said they would like to invite Li Rui to visit their home.

Li Rui doesn't have much time since the store is open.

We can only wait and see after a while.

Maybe it would be nice to go on the day when the sauerkraut is out of the jar.

When he first arrived in Jianghai City, Li Rui was almost alone except for the system.

The only two things he had with him were a scale used by unscrupulous businessmen and a three-wheeled vehicle with low battery.

But so much time has passed.

He has connected with more and more people.

Familiar business partners, two little ones in the store, and more lovely diner friends.

This is the biggest gain besides money and improved cooking skills.

In the evening, the shop opened for business.

Because it was Friday, there were a lot of guests coming.

Everyone wants to take advantage of the weekend to come to the store and relax.

The first floor is the first to be filled.
The atmosphere at these locations is always good.
A few more small stools were added tonight, I don’t know where they came from.

The booth on the second floor,
It was also quickly occupied by diners who came in droves.

The shop owner and two employees, who had almost prepared the ingredients in the afternoon, became busy again.

Netizens' words:
When it comes to what to eat, it's very credible.

The clay pot rice with preserved meat is the most ordered item today.

"When I saw the Chinese sausages that Boss Li sent out, I really wanted to try what the clay pot rice would taste like."

"Open the smoke~ I can still smell a little bit of smoke."

"I rushed here as soon as I got off work today. I don't have much time during work."

So the shop has several gas stoves placed together.
They were all put in the steaming casserole.

The soaked rice is the first ingredient put into the casserole.

At the beginning, it should be cooked over a high fire.
After seven and a half minutes, when the moisture has reduced, you need to open the lid and stir.

Then turn to low heat.

The fire cluster is concentrated to the size of the bottom of the pot.

Then place the bacon and sausage neatly on the rice.

Next is a circle of lard, poured in along the edge of the pan.

This is the key to getting a crispy crust on the bottom of the rice.

In order to ensure that the rice is heated evenly, you need to shake the bottom of the pot from time to time.

To judge whether the clay pot rice is mature or not,

The most intuitive way is to open the lid and see if the sliced sausages and bacon have started to curl up.

More directly,

Just let people have a taste.

Of course it doesn’t matter if you cook it yourself, but opening a restaurant will test the chef’s ability to judge the heat.

The cooked clay pot rice needs to be poured with the soul sauce at the end.