Food: How come this boss knows everything?

Chapter 246 Unlocked the Imperial Recipe

By the time the program was finished being replayed, it was already midnight.

Many customers left the store after eating.

The shop is no longer busy.

Li Rui took some time to check the system.
The new hidden achievement [Rice Companion] has a reward of a pair of long chopsticks, which are similar in specifications to those used for hot pot.

But the workmanship is more exquisite, and the material may not be ordinary wood.

Li Rui kept it in the store for collection.

And a new recipe about winter cabbage.

In addition to some related delicacies with sauerkraut as ingredients, we also considerately preheat the jar for sauerkraut at the end of the month.
Others are made with cabbage.

The names of two of the dishes are marked in golden yellow on the menu.

Very eye-catching.

An imperial air indicates the extraordinary status of these two dishes.

It is hard to imagine that cabbage, which is cheap and delicious in winter, has become a partner with ancient emperors.

Li Rui clicked them one by one.

I found that the two dishes were Pearl Jade White Jade Soup and Qianlong Cabbage.

Qianlong cabbage,

Needless to say, it was directly named after the ancient emperor.

Pearl Jade White Jade Soup,
According to legend, Zhu Yuanzhang, the first emperor of the Ming Dynasty, once ate it.

At that time he was still called Zhu Chongba,
During the three years he was a beggar, he almost fainted from hunger once.

Fortunately, he met an old farmer who saved him with a bowl of cabbage, tofu and leftover rice soup and a white flour bun, and he survived.

Zhu Yuanzhang preserved his history of being a beggar.

The dish Pearl Jade White Jade Soup also has a certain degree of factual basis.

Later it gradually became a legend.

It is impossible to verify whether the legend is true or false.

But it is easy to judge whether the food is delicious or not.

There were not many customers in the store, and Li Rui and his two companions had not eaten dinner yet, so he planned to make two simple portions to try first.

First up is Qianlong cabbage, a cold dish.

The method is simple, and the key ingredient is only cabbage.

Take the leaf part and tear it into irregular small pieces by hand.

The hand-torn ones are irregular in shape, so you can dip more seasonings into them. There is actually some truth to why some people think that hand-torn ones taste better.

Wash the shredded cabbage.

Drain the surface moisture. If there is too much moisture, the sauce will not stick to it.

The sauce for Qianlong cabbage is mainly sesame paste, which Li Rui has used a lot recently.

Pour into a bowl and add sugar and salt to taste.

Qianlong cabbage is mainly sweet and sour in taste, with a larger amount of sugar and only a pinch of salt, in order to make it taste sweeter.

As the old saying goes, "If you want sweetness, add salt."

In addition, you need a little balsamic vinegar for flavor, a little light soy sauce for color, and honey for sweetness and to increase the viscosity of the sauce.

After the sauce is ready, put the cabbage leaves into the bowl and mix well.

Serve on a plate and garnish with some sesame seeds.

Li Rui distributed a few small plates and said to the customers present:
"Everyone can try the new cold dishes we made today."

When people heard about the boss's new dish, they were very interested. Some who were far away even stood up to take a look.

The cabbage in the small dish was covered with a thick sauce.

It smells like sesame paste and a hint of balsamic vinegar.

If you like sesame sauce,
You will definitely fall in love with this dish at first sight.

"Is this Qianlong cabbage, boss? I want to try it."

"I'll have one too."

Each person had a small plate and the cold dish was quickly divided up.

It's free, everyone likes it, and everyone's comments are all praise.

To get an "objective" evaluation,

Li Rui also had to taste it himself. Because only the yellow-hearted leaves of the cabbage were selected, the taste was more crisp and tender.

The taste of the sauce,
When you first taste it, the main flavor is the mellow aroma of sesame paste.

Then there is the sweet and sour aftertaste that makes your mouth water.

The sesame paste is not diluted with water, so it tastes particularly dry, but the fresh and tender leaves make up for it. The combination of ingredients and sauces is very reasonable.

It's a delicious little cold dish.

The fact that Qianlong liked it only shows that he had good taste.

Another dish, Pearl Jade White Jade Soup, has a more upscale name.

The ingredients are still ordinary.

If you want to eat authentic food, you even have to pick up some leftover vegetable leaves and fermented tofu that has been left for who knows how long.

In modern times, this practice is no longer necessary.

China's food supply allows people to eat fresh and affordable dishes.

And considering food safety issues, I don’t know how long the tofu should be stored before it can have that legendary taste.

Of course, it is impossible to give rotten food to customers.

However, the fermented products of tofu can make up for this lack of taste.

So in terms of seasoning, in addition to salt, sugar and MSG,

The key lies in a few pieces of fermented bean curd, which are mashed and added to the soup.

In terms of food,
The stems left over from tearing the leaves just now also came in handy.

Add a few green cabbage leaves on the outside and the large cabbage stalks under the cabbage, and simply chop them up.

Cook with tofu and rice.

Stew it a little longer until the cabbage is soft and the aroma of the tofu is fully released into the soup.

Until the soup turns milky white.

Pearl, Jade and White Jade Soup, the pearls are the rice grains, the jade is the cabbage, and the white jade is the tofu.

The ingredients and names correspond one to one.

Perhaps it is also the final respect for a founding emperor.

In terms of taste, the fragrance of tofu and the sweetness of cabbage make the soup taste very light and comfortable.

The fermented bean curd adds a bit of fermented flavor to the soup, making the rice porridge taste more flavorful.

Anyway, it's hot and soft, and a bite of it can warm your heart and stomach in the winter.

Nowadays, people’s diet is heavy in oil and salt.
It's also very good to eat something light occasionally.

Although the taste is light, this bowl of soup is still very rich in nutritional value.

Soy protein, cabbage, and rice are rich in nutrients.

The only thing worth mentioning is,

Li Rui carved a small flower on the cabbage stalk.

This dish, which looks very homely, suddenly makes you feel like you are back in the palace.

Several customers present exclaimed:

"Boss Li, after you cook the cabbage stewed with tofu like this, I feel like I can't even afford to eat it."

"This is called Pearl Jade White Jade Soup."

"The cabbage stalks are carved into flowers, which looks pretty."

Xiao Han, who was in the kitchen, saw how Li Rui operated it with his own eyes.

Holding the cabbage in one hand and the knife in the other, with a few "swish" cuts, the cabbage is cut into pieces.

At first glance, I didn't think much of it, as it was not much different from ordinary cabbage stalks.

But after stewing, the leaves unfold naturally, really like a flower carved from white jade.

The freshness and elegance make the quality of this dish rise to a higher level.

However, Li Rui's little trick deceived Xiao Han.

Comrade Ma Jinge cannot be fooled.

She didn't seem to like the bland food in front of her.

"Boss, this is a bit of a mess as a staff meal."

"This is what Zhu Yuanzhang ate. Here, I'll give you another steamed bun."

(End of this chapter)