Food: How come this boss knows everything?

Chapter 271 Molecular Cuisine in a Small Shop

After all, Wang Yongli and Lao Chen are old.

Even if we really came for a midnight snack, we didn't order too much.

The skewers were just a taste.

If you like grilled food, just order a few skewers to satisfy your craving.

Mr. Wang had eaten it before.

But this is the first time for Professor Chen.
The grilled meat skewers are full of aroma and there is natural fat on the outside, which is very tempting.

Lao Chen held the skewers and sighed: "Why should I drink a bowl of porridge first?"

Wang Yongli also said: "I am puzzled too."

the next day.

Opening time is fulfilling and joyful.

Because Xiao Han was given special pre-match training, there was an additional physical training before business started.

Every noon, after Li Rui and Xiao Han came back from Aunt Cai's place, they would meet with the coach here.

And near Fonda Plaza, quite a few people have joined in in the past few days.

Coach Xiao Ma will take it seriously and urge everyone to warm up first.

Then came to the front,

Blow two whistles and start leading the race.

The person running with Li Rui today is Shi Dazhuang, a member of the fitness club.

As he ran, he started chatting with Li Rui.

"Boss, can you cook Western food?"

Li Rui thought about it briefly, "Fried chicken and hamburgers should be considered Western food. Barbecue is also available in foreign countries, and frying a steak is not too difficult."

The two talked as they ran, and their breathing rhythm would be disrupted during exercise.

Coach Xiao Ma noticed this and blew the whistle to remind the two.

Li Rui and Shi Dazhuang could only finish their run before continuing their conversation.

Zhuangzhuang explained the reason for asking Li Rui this question:

"Recently, Jianghai City held an amateur bodybuilding invitational competition. I met a few foreign contestants and wanted to treat them to a meal, but I didn't know if Chinese food would be a good choice for them."

Shi Dazhuang's idea makes a lot of sense.

Even in China, people in different regions have different tastes for salty or sweet rice dumplings.

Not to mention in foreign countries.

In most cases, people prefer to eat the food they have grown up eating.

However, barbecue and fried chicken are two foods that are almost universal.

In this regard, Li Rui is still confident.

"We can arrange that for you."

In the evening, Shi Dazhuang really came to the shop with two foreign friends.

Caucasians have a unique look, which naturally attracts a lot of attention.

What's more, each of these three men is stronger than the other.

The customers in the shop looked sideways.

"Wow, there are foreigners here today."

"Look, after the workout, you're still this size."

The waitress, Xiao Ma, learned English very well and she communicated very smoothly with several foreigners.

Can communicate in foreign languages ​​throughout the process:

"Hello gentlemen, welcome to our restaurant, what would you like to eat tonight?"

The two foreigners were also surprised that such a small street shop could actually hold so many hidden talents.

"There's no need for translation." said one of the foreign friends.

Xiao Ma asked happily:
“Can you speak Chinese?”

"I lived in the Netherlands for a few years," Wang Defu replied.

Only then did Li Rui understand why Shi Dazhuang, who didn't speak English, was able to invite several foreigners to dinner.

It turns out that Wang Defu can speak Chinese.

And according to dialect standards, his Chinese pronunciation is quite standard.

The remaining strong man is called Richard, and he needs Wang Defu to act as his interpreter.

The last dinner for a few people,

As Li Rui and Da Zhuang had agreed, they ordered barbecue and fried chicken.

Several people had just finished the game, so they could really indulge themselves. A variety of meat dishes soon filled up the table. Shi Dazhuang raised his glass: "Chelsea~"

The same actions can make people understand the meaning even without speaking a foreign language.

Several strong men began to eat like whirlwind.

Richard gave a thumbs up repeatedly:
Use the skill you just learned to say “Haochi!” to praise the barbecue in the shop.

Sometimes, Richard would chatter away and talk to Wang Defu about something.

Da Zhuang didn't understand a word, so he could only ask in the middle:
"What are you talking about?"

Wang Defu simply translated: "Richard wants to try Chinese food, so I recommended him a Chinese molecular cuisine."

Zhuangzhuang was confused by what the Dutch said.

"What the hell, molecular gastronomy?"

Wang Defu: "Nanjian meatballs."

He is a native Dutchman and has lived in China. The dishes he recommends may be more in line with foreigners' tastes.

Da Zhuang asked the waiter to order another dish.

"Sister Xiao Ma, give me some molecular cuisine, fried meatballs."

"Okay, sir."

In the kitchen, after receiving the order, the boss started making the fried meatballs.

The main ingredient of southern fried meatballs is selected pork belly.

The auxiliary ingredient is water chestnut.

Chop into pomegranate seed-sized pieces.

The same goes for green onions and ginger, mix them together with the meat filling.

Mixing particles of different ingredients together can enrich the final taste of the meatballs.

The meat filling needs salt, five-spice powder and oyster sauce to add some flavor.

Then pump water in several times.

Add egg white to lock in moisture.

Starch slurry makes the meatballs more tender.

After the meat filling is prepared, squeeze it into balls and fry them in a pan.

Turn off the heat when both sides have just been fried to a golden brown crust.

At this time, the meatballs are slightly charred on both sides, but the middle part is not yet cooked through because it still needs to be simmered.

Only by frying at this temperature can the food be crispy on the outside and tender on the inside when you eat it.

In addition to frying, you also need to prepare a sauce for the southern fried meatballs.

Boil sugar color, chopped green onion and rice wine to bring out the aroma, then pour the broth into the pot and boil.

The sauce needs salt, sugar, and pepper.

And a proper amount of soy sauce for color.

Finally, put the meatballs into the pot and cook over high heat until the sauce thickens.

When the soup is thick enough to stick to the spoon, add cooking oil and serve on a plate.

"Xiao Ma, the fried meatballs are ready."

The waiter took the dishes and brought the fried meatballs to the customer's table.

Li Rui talked to the young man about the molecular cuisine that Xiao Ma mentioned when they were ordering food.

"Using technology to deconstruct and reassemble different ingredients, when the final dish is made, you can't see the true identity of the ingredients. This is what is called molecular cuisine."

“When we make it ourselves, we know what’s in it, but customers get a surprise when they eat it.”

The boy tilted his head slightly.

"Boss, if that's the case, Chinese cuisine can be considered the ancestor of molecular cuisine?"

“That’s not too much.”

At the same time, Richard showed a curious expression after seeing the Nanjian meatballs.

The flat, round brown cakes are shiny in color and have a strong aroma.

He asked Wang Defu:
"What is this? A beef patty?"

"You'll know if you try it. It's delicious."

After eating the delicious food in the shop, Richard has developed a strong curiosity about Chinese cooking.

So, without any hesitation, he picked up a piece of fried meatball and put it into his mouth.

“Oh my god, this is really good.”

(End of this chapter)