Food: How come this boss knows everything?

Chapter 259: King Oyster Mushroom Beef Fillet, Diners Have Entered the Shop
In the morning, Li Rui would take his brother to Aunt Cai's house to cook lunch boxes.

Li Rui taught him many home-cooked dishes these days.

It is also through this method that Xiao Han can accumulate experience.

Aunt Cai and her daughter were quite happy because someone was cooking for them for free and they only needed to prepare some ingredients.

Aunt Cai and the other person also learned a lot from the side.

And the lunch boxes taste very good recently
Some truck drivers who often travel on rivers and seas have also told Aunt Cai:

"It tastes a bit like what Boss Li used to eat."

The old lady also learned through casual chatting that Boss Li brought the young man here to let him gain cooking experience.

But she was more curious about why Boss Li wanted to help this young man.

Li Rui's answer was very simple.
"A store employee."

Aunt Cai, if you really want to talk about it, she worked under Li Rui before the little brother. At that time, the boss never treated her badly.

In Li Rui's heart,

In addition to helping the young man, he actually didn't like the practice of forming cliques among the participating restaurants.

Organizers want to attract sponsorship, chefs want to increase their fame, and people put making money first. There is nothing wrong with that in this society.

But turning a cooking conference into this is really too much.

People put the chef and faction first, and are least concerned about cooking skills.

Li Rui also felt very sympathetic towards Xiao Han's father's experience. As a chef, he was framed for putting drugs in the food.

He was also framed and thrown into prison.

Thinking of this, Li Rui patted the boy on the shoulder:

"Xiao Han, do a good job!"

"Okay boss."

The young man is also full of fighting spirit.

Today, Li Rui is going to teach him a new home-cooked dish: beef tenderloin with king oyster mushroom.

With the consumption level of roadside lunch boxes on Jianghai Avenue, it is generally difficult to eat beef.

More eggs, chicken and pork.

But the price of beef has plummeted recently, and the price of beef in Jianghai City has returned to a rare level starting at 1.

According to Lao Jin, many individual investors or small-scale cattle farms may not be able to hold on after this price cut.

There may be some large cattle farms involved behind the scenes. After these individual investors go bankrupt, they buy them out cheaply, expand their own production scale, and wait out a new round of price increases.

Business competition is fierce.

But at least for now, it is still good for consumers.

That means beef is really cheap.

Beef fillet with king oyster mushrooms uses the beef fillet part, which is the tenderloin of the cow. At this position, the cow has little exercise and the taste is very tender.

Cut into strips the size of your little finger.

After removing the roots of the king oyster mushrooms, cut them into strips. Cutting into slices first and then into strips can make the taste of the king oyster mushrooms more uniform.

There are also shredded green and red peppers to enhance the appearance of the dish.

Onions, scallions, and ginger can reduce the smell of food and enhance the flavor.

After the ingredients are cut, the beef needs to be starched and marinated.

Add salt for base flavor and light soy sauce for color.

After the starch is mixed evenly, seal it with oil and set aside.

Heat oil in a pan.

Add a thin layer of oil and stir-fry the king oyster mushrooms.

This dish has a dry and fragrant taste, and the king oyster mushrooms do not need to be blanched.

Stir-fry until the unique aroma of the mushrooms comes out, and there are some tiger-skin-like mottled marks on both sides, then serve.

The next step is to stir-fry the beef tenderloin, which is also done after it has a caramelized aroma and is served.

Add oil again, add ginger and garlic slices and stir-fry until fragrant.

Aunt Cai’s home uses an ordinary household gas stove, so the green and red peppers are put in earlier than the beef and oyster mushrooms.

After putting the beef in, turn up the heat.

Pour the bowl of sauce mixed with soy sauce, oyster sauce, salt, sugar, MSG, black pepper and starch into the pot and cook until fragrant. Stir-fry evenly and serve.

Beef is still a little expensive, but king oyster mushrooms are very cheap, so the amount of beef is also added according to the price of the dish.

“The flavor style of each dish is different.”

“When participating in a competition, you have to consider the appearance, aroma and taste of the dish, and they all have to be consistent with the overall style.”

"Including the shape of the side dishes, the beef tenderloin and king oyster mushrooms have a slightly burnt taste."

Xiao Han, Aunt Cai and Chen Lei ate while listening to Li Rui's talk.

Nodding from time to time.

"The boss is right."

The taste of this side dish is very good, the beef is crispy on the outside and tender on the inside, and the king oyster mushroom is very chewy.

Savory with a hint of sweetness.

The meaty aroma of beef goes perfectly with the aroma of the King Oyster Mushroom.

It tastes dry and fragrant without being greasy.

"It's your turn to try, Xiao Han."

For the lunch boxes for dozens of people, Li Rui asked him to make them as much as possible with the amount of single stir-fry, so that he could make full use of the time and reach the level of a skilled worker as soon as possible.

The young man's schedule for the day was very full. After cooking for Aunt Cai, he had to go back to Fangda Plaza for physical training.

From afternoon to evening I help out and study in the store.

But the young man never complained or complained, and completed every training seriously.

The boss and coach were very pleased.

Xiao Ma didn't come with us this morning.

She also has her own friends in Jianghai City, including several strong men in the Fangda Plaza Gym, and reporters who have interviewed Li Rui many times before.

Today is the weekend, and the two of them rarely make an appointment to go shopping together in the morning.

Comrade Ma Jinge became very famous among journalists because of her previous incident of smashing a fried chicken shop, and her colleagues all admired this young girl very much.

Journalists, especially those doing undercover work, often see a lot of the dark side of society.

There were too many things that they could not tolerate, and Majingo did what they wanted to do but did not dare to do for various reasons.

Professionalism aside, the courage is truly commendable.

Xu Jia from Jianghai Daily was also one of them. She happened to see Xiao Ma’s true face in Li Rui’s shop, and the two gradually got along and became good friends.

However, both of them don't have easy jobs, so they don't have many opportunities to go shopping together.

At this time, Xiao Ma and Lu Jia came out of a women's clothing store.

Lu Jia bought two new clothes, but Ma Jinge looked a little depressed.

"Damn it! Why are clothes so big now? That windbreaker is almost dragging down my feet."

"Why don't you try children's clothing? I'll give you a present today."

Xiao Ma was very happy, "Children's clothes are really good!"

The two walked happily towards a clothing store.

From the back, Lu Jia's outfit was more mature, like a stepmother taking her daughter shopping.

Xiao Ma and Lu Jia started chatting while trying on clothes.

"Currently, the models used in fashion design are all tall and paper-thin, so it's hard to cater to women of different body shapes."

"But there is nothing we can do about it. It's determined by the market."

"It's like when we go around a shopping district, we see all these restaurants are pretty much the same, there's no fresh dishes."

Speaking of this, Lu Jia thought about the recent catering industry, which is indeed becoming more and more hot pot-like.

Because hot pot does not require a lot of chefs, it can be opened with a few staff members who prepare the dishes and a few waiters. Even the soup base is a purchased processed product.

Or it could be spicy with heavy oil and salt.

The taste of the ingredients themselves is masked by these cooking methods, which also gives many businesses the opportunity to cut corners.

This market choice is of course related to the increasingly fast pace of life of modern people.

But it will also cause some delicacies to gradually fade out of sight.

Lu Jia sighed:
"Eating well should be the mission of today's young people. Jin Ge, take me to your restaurant for a meal."

(End of this chapter)