Food: How come this boss knows everything?

Chapter 238 New Fridge Magnet, Deep-Fried and Crispy
Li Rui and two others came back from Jicheng.

It's already the second day.

At Fangda Plaza in Jianghai City, a beautiful refrigerator magnet has been added to the refrigerator in a small shop on the pedestrian street.

Above is the lake and spring scenery of Jicheng.

Ma Jinge volunteered to put the sticker on Xiaodong himself.

The way he used refrigerator magnets was a very gentle technique that was rarely seen for a pony who was extremely powerful.

After sticking it on, she patted it gently.

"Done~"

Xiaodong responded with a [smiley face] on the side panel display.

Li Rui thought that the relationship between the two was pretty good.

No wonder Xiaodong would recharge Comrade Ma Jinge’s video memberships on four websites.

The shop remains open at night.

Inspired by the braised pork belly at Fuxing Restaurant, Li Rui made some changes to the shop’s original braised pork belly.

The whole piece of pork belly was changed into thick slices of meat.

After frying the fat from the pork belly in the pan, put it into the braising pot and continue braising.

Finally, there are a few optional side dishes.

Formed a new braised meat set meal.

The taste is still the same. Boss Li's braised meat has been recognized by many parties and diners have always praised it.

The pricing of the set meal is also close to the average per capita consumption level of Fuxing Restaurant, with the basic version costing more than ten yuan.

Generally speaking, there is meat, vegetables and rice.

A combination of meat and vegetables, delicious and inexpensive.

The customers who came to try it today also liked the set menu very much.

A whole piece of braised meat,

First of all, the visual impact it brings is very strong.

It tastes especially satisfying when you put the fat and lean meat into your mouth.

For the classic combination of fat and carbohydrates, you just need to immerse yourself in it and enjoy it to the fullest.

Of course, some customers may feel that the basic package is not enough.

It will also ask for:

"Boss, give me another piece of meat!"

Regarding the dishes that the three of us had in Jicheng last night,
Li Rui believes that it is not necessary to add it to the menu of the shop, but he has to learn it himself.

This is the source of his joy when studying abroad.

Especially the process of exploring and developing bit by bit.

Among them, what left the deepest impression on him was the fried double crispy dish.

Although this dish uses chicken gizzards and pork stomach as ingredients, it doesn’t taste like any internal organs at all.

The taste is crispy and tender.
Give new soul to chicken gizzards and pork tripe.

The seasoning is very good.

The taste of scallions and ginger is obvious, and salt, sugar, and MSG are definitely indispensable.

Nothing too mysterious.

In terms of color, it is not as dark as the sauce for stir-fried vegetables, but a bowl of sauce for ordinary stir-fried vegetables.

And the key to this dish does not lie here.

How to make pork stomach and chicken gizzards crispy and tender is a real test of one's skills.

After buying the ingredients, Li Rui

I looked at the pig stomach and chicken gizzards for a while.

He asked Xiao Ma and Xiao Han separately.

"Yesterday's fried pork belly and chicken gizzards, it wasn't like this."

The pony was confused.

"What's this and that? Boss, you're lucky to be able to taste the pig stomach and chicken gizzards."

Li Rui received comfort from her employees.

It wasn't in vain to ask.

Xiao Han had been helping in the kitchen. He was very good at handling ingredients and using his knife skills. He could tell what question Li Rui was asking.

"Boss, we haven't used all the chicken gizzards and pork stomachs."

The two of them were on the same channel.

Li Rui nodded.

If you want the food to taste crispy, the processing of ingredients is the most important.

The pork belly and chicken gizzards are not cut into pieces and then directly prepared.

Judging from the shape of the dish, not the entire pig stomach is used, but only the front part.

Even the tripe needs to have its outer layer of fat removed. If not, it will definitely affect the taste.

For chicken gizzards, only the bright red stomach muscle part is used, and some of the fat edges and fat must be removed.

After dividing the ingredients, Li Rui felt that it was almost done.

He asked Xiao Ma and Xiao Han to confirm his judgment. After all, he had eaten the same dish with them yesterday.

After simple processing of the ingredients, it’s time to cut them into pieces.

Pork belly. Since there is only a small piece of the pig that can be used, the cutting method is to use the fishing net pattern cutting method.

After frying, the curled flowers are more obvious.

Cut into two-thirds thickness.
Hold one end and proceed step by step.

After turning it over, turn 90 degrees so that the knife pattern forms a cross, and repeat it again.

Then cut it into small pieces.

The chicken gizzards are also cut into cross shapes.

Next comes marinating, frying and stir-frying.

The boss looked so focused that even some customers sitting at the bar couldn't bear to interrupt him.

Shi Dazhuang also came up to the clerk,
Just heard:
"Sister Xiao Ma, what is Boss Li cooking? He is frying and stir-frying. I think he has been busy for quite some time."

Majingo patted the muscular man who worked out regularly.

"Fried and crispy, our boss said this dish is difficult and he wanted to give it a try."

"Oh, it's a Kung Fu dish. You can't get it in ordinary restaurants."

The pony was a little proud.

"We just went out to study yesterday and ate it in Jicheng."

Shi Dazhuang: "I was wondering why the store was closed for a day. I feel like there's nothing wrong with Boss Li. I have confidence in him."

The pony felt the flesh on the shoulder under his hand.
Hmm, it seems not as strong as before.

So I asked him:
"Zhuangzhuang, you haven't practiced well these days, right?"

"Hey, I've been a little overindulgent lately."

After Shi Dazhuang was brought into the shop by Fatty Sun, he often came there for midnight snacks.

Fitness management is a bit lax.

Fried pork belly and chicken gizzards for double crispiness, after frying, the time for stir-frying and seasoning in a pan is very short.

While the two were chatting, Boss Li in the kitchen had already prepared the dish.

He took out a few pairs of serving chopsticks and placed them next to the plate.

Then he brought it to the counter at the edge of the kitchen and said to the customers:

"Everyone help, try the food."

The diners who were having supper in the shop were very happy to hear the news:

"There are surprises every night."

"I have to try it."

"Let me try it first. I used the serving chopsticks and put it in my own bowl. Please don't mind."

There were more than a dozen customers on the first floor of the store. Each of them used two chopsticks to quickly finish the whole plate of fried crispy food.

The expression after eating delicious food remains on people's faces.

The group was silent and the situation lasted for two minutes.

"This tastes amazing, Boss Li, this dish is fine, I'll go."

"good to eat."

"What do you use? Chicken gizzards, they're crispy and tender."

"How did you make it? It's so delicious. Do you have any more?"

Customers gave reviews that lacked professionalism but were very authentic.

Li Rui was very satisfied.

Pork stomach and chicken gizzards have different maturity times.

There is a sequence for frying in the oil pan.

After frying the ingredients until they turn white and cooked, add the carrots and fry them once, then remove from the pan and set aside.

In another pan, stir-fry the chopped green onion and ginger, and add a small amount of rice wine to cool down.

Add pork tripe, chicken gizzards and other ingredients back into the pan and stir-fry until fragrant.

Eat it while hot, it tastes better.

Since it was his first attempt, Li Rui completed all the steps by himself.

It took me nearly an hour to make this fried crispy dish.

Li Rui's self-evaluation is:

"It's a bit troublesome and takes a lot of effort on the cook's part."

(End of this chapter)