Food: How come this boss knows everything?

Chapter 266: Suancai is on stage. Today, Xiao Ma’s stage name is Cuihua

Li Rui also updated the news about the start of the pickled cabbage jar on his video account.

Many interested foodies are waiting for this day to come. After all, everyone saw the process of pickling sauerkraut with their own eyes.

When eating,
You will also feel more involved and rewarded.

"The sauerkraut is finally ready. I almost forgot about it."

"I watched the whole process of how Boss Li made it. What's the difference between that and what I pickled myself?"

“I literally drool just thinking about it.”

"Marinate it for a sufficient amount of time so that it is safe to eat."

In addition to sauerkraut pork, sauerkraut stewed pork ribs, and sauerkraut dumplings,
Li Rui also prepared dishes for customers to freely play with, so that people can feel more involved -

Sauerkraut hotpot.

The method is simple, just prepare the pot base, slice the green onion and ginger, add dried shrimp and scallops to enhance the flavor, add salt to the water and bring to a boil.

Then various meat dishes are served on the table according to the customers' requirements.

The focus is on the selection of hot pot ingredients.

Fresh beef and mutton arrive at the store in the afternoon and are cut immediately after ordering.

Carefully pickled sauerkraut,
It does not contain preservatives and is fermented with natural lactic acid bacteria. It tastes sour and appetizing.

Fine vermicelli made from pure mung bean powder,
You need to check the ingredient list carefully to avoid being passed off as genuine pea flour.

As well as fresh shellfish, which is rare in winter, yellow clams,
The yellow clams, a specialty of China's northern waters, which were just bought in the store and produced in the northeastern city of Jianghai, are particularly delicious.

The official name is Chinese clam.

The shell is round and triangular, light yellowish brown, and larger than clams. The shell meat is also yellow and tastes much better than clams.

These are all recommended must-order dishes for sauerkraut hotpot.

The taste of the sauerkraut hotpot did not disappoint these expectant customers.

The unique sour aroma of sauerkraut sets the tone for the taste of hot pot.

Dried shrimp, scallops and lamb add enough freshness to this pot of ingredients.

Clams in particular are very interesting to watch as they slowly open their shells while being cooked in the pot.

Take it out while it's still hot and sip the sweet soup inside the clams, which is even more irresistible.

As soon as the sauerkraut hotpot was launched, it was very popular among customers.

The waiter, Xiao Ma, went up and down between the first and second floors, almost running to serve the dishes.

At this time, she walked from the kitchen passage to Li Rui and picked up the corresponding ingredients.

"Oh, boss, the customers just now don't want to eat copper pot hot pot anymore. They've changed to pickled cabbage hot pot."

"Okay, this is for table number three. Xiao Ma, serve them sauerkraut."

Now that we have greenhouses, we can eat almost all kinds of vegetables in winter.

But seasonal vegetables,

Still more popular with people.

In addition to cabbage, there is also mustard greens in winter.

After the frost season, mustard greens will break down their starch into sugars to cope with the severe cold, making the taste more fragrant and sweet.

In terms of eating methods, due to the differentiation of the edible parts of the root, stem and leaves, mustard greens also have rich varieties, but their shapes are different and the names are not uniform.

In addition to mustard greens, common names include Chinese mustard greens, ercai, and gaicai.

The taste is pretty good.

The pickled mustard tubers, preserved vegetables and pickled cabbage are salty and fragrant and appetizing.

And as fresh vegetables, cook directly.

Mustard greens are involved in many delicious dishes across China.

The shop's seasonal menu has also enriched its dishes, attracting customers to come and taste them.

Tonight, several familiar friends came to the store.

Someone I haven’t seen much recently is Meng Jianguo, who previously had excessive uric acid levels.

He was dragged here by his friends to eat again, but he seemed to be in a good mood, and his body must have recovered. Judging from the various meat dishes he ordered, it seemed that he wanted to eat something good to make up for it.

Meng Jianguo's old friend Yan Fei said to him:
"Meng, I'm treating you today to celebrate your ability to eat and drink to your heart's content again."

Meng Jianguo pretended to be a little embarrassed:

"You can't eat and drink too much, and I can't let you spend money. Just eat something simple. Hey, this big elbow is good. I haven't had skewers for a long time, so I have to have some. Forget about seafood."

Although you are eating out, in order to have a comfortable meal, in addition to various meats, vegetables are also essential.

Yan Fei noticed that the store had added a new dish: blanched Chinese cabbage.

So he recommended it to his friends:

"Meng, would you like to order two vegetarian dishes?"

Meng Jianguo: "Eating meat is exciting, you can order whatever you want."

"Okay, I'll just watch."

The menus for several people were passed to the kitchen, and Li Rui and the young man began to work in an orderly manner, preparing various dishes one after another.

When he was done blanching the Chinese cabbage, Li Rui called Xiao Han to his side.

This was a practice that had not been told to him before.

Blanching Chinese choy sum is not as simple as it sounds, just boiling it in water and then taking it out.

There are also many things to pay attention to inside.

First of all, when processing the choy sum, you need to remove the roots to maintain the consistent taste of the choy sum.

The blanching step,
You need to add salt first. A light salt water environment can ensure that the free chlorophyll in the cabbage heart will not be lost in the boiling water.

Secondly, add cooking oil. The oil film wrapping the ingredients can prevent the vegetables from being oxidized and ensure the color of the blanched choy sum dish.

Since it is a blanching process, the blanching time is also very short.

After blanching, put it in cold water to cool it down to make the cabbage more crispy and tender.

The seasoning process of blanched choy sum is relatively simple.

Light soy sauce and steamed fish soy sauce provide a salty and fresh taste.

Pour hot oil on it to bring out the aroma of the seasonings and ingredients (onions, garlic, and dried chilies).

The restaurant served food very quickly. Not long after, blanched Chinese cabbage was served to Meng Jianguo and his friends along with several other dishes.

The emerald green color is very pleasing to the eye.

After enjoying a few bites of meat, Meng Jianguo also wanted to try something different.

Especially Yan Fei, who was sitting opposite him, was as happy as a rabbit after eating the blanched Chinese cabbage.

"Is it that delicious?"

"Would you know if you try it?"

Meng Jianguo picked up a piece of vegetable heart and put it into his mouth with a little doubt.

The choy sum tastes crispy and tender.

The taste is sweet with a slight unique bitterness.

The seasoning is salty and fresh, and it tastes very refreshing.

Yan Fei asked him: "How is it? It tastes good, right?"

“It’s really delicious.”

After eating the blanched choy sum, Meng Jianguo suddenly felt emotional:
"You know, I used to think this thing was very bitter and didn't like it at all. I would only eat a few bites when there was really nothing else to eat. Now I think it tastes pretty good."

"Does this realization mean that I have officially entered middle age?"

Yan Fei probably understood what he wanted to express.

Just like the song goes -

"I never thought that we hated bitter melon in the past, but today we can taste its wisdom and miss it more and more."

It’s a pity that this guy is now middle-aged and his children are already in primary school.

So Yan Fei thinks:
"Is it possible that the food cooked by Boss Li is simply delicious?"

(End of this chapter)