Food: How come this boss knows everything?

Chapter 33: Small Stew

"Boss, you are not from Jianghai, right?"

The complicated expression on Aunt Cai's face and such a straightforward question actually made Li Rui feel a little panicked.

He is really not from Jianghai.

He's not even native to Blue Star.

Li Rui's true identity is a food lover who traveled through time and space, and now provides people with delicious food with the help of the system.

How did this lady figure that out?

"Aunt Cai, is there any problem?" Li Rui asked tentatively.

Aunt Cai shook her head and said, "It's okay, I'm just asking."

She went on to explain: "This method is only practiced in my hometown. Green peppers are not used in Jianghai City."

Hearing her words, Li Rui breathed a sigh of relief.

It turned out to be the reason for this dish.

Li Rui rolled his eyes, but didn't explain much. He packed up his stall and went home after dinner.

He had an agreement with Aunt Cai.

I'll come here tomorrow to help him clean the table.

Li Rui returned to Fonda Plaza. It was 1:30 p.m. and the pedestrian street was much quieter.

He re-registered the current food truck with the property management.

After the upgrade, the electric tricycle now has a range of 263 kilometers and a motor vehicle license plate, which can be directly recorded into the property system, making it more convenient to enter and exit in the future.

The new food truck is parked next to the GL8. It is a little longer than the GL8 and can carry more cargo, making it very suitable for selling boxed lunches.

Moreover, Li Rui can usually sit in the car and turn on the air conditioner, which is very comfortable.

The property management fee of 20 yuan per square meter per month for shops in Fangda Plaza can be said to be very expensive. Fortunately, the property management company takes the money for its services and their efficiency is very high, so he soon returned to the shop.

He opens the door.

The kitchen, which had produced more than a hundred lunch boxes, looked a little messy at this moment.

So Li Rui started to clean up.

Although cleaning the kitchen is troublesome, Li Rui prefers to do the hygiene matters himself.

It took nearly half an hour.

The kitchen was finally clean again.

The stainless steel stove and various kitchen utensils are polished to a shiny finish, reflecting the metallic luster.

Bottles and jars of various seasonings, knives, and cutting boards were all arranged according to categories.

It looks comfortable this way.

He can't accept a dirty and messy kitchen.

After cleaning up, Li Rui walked out of the kitchen and closed the transparent glass door of the kitchen.

No matter what the reason is, the big orange cat is not allowed to enter the kitchen.

But Fat Orange seems to have nothing to do all day long.

In addition to eating and sleeping.

Even when he saw Li Rui coming, he just looked up and meowed as a greeting, and then fell into the cat bed at the corner of the stairs.

Li Rui stroked the cat's head, then went into the bedroom, lay down on the bed and took a rest.

The rooms on the second floor are well soundproofed, and even when there are crowds of people on the pedestrian street, it will not affect the interior of the room.

Li Rui likes this feeling of peace and quiet in the midst of noise.

It is not far away from the crowd, has complete living facilities, and is not noisy.

The most important reason why he likes the second floor of the shop is that he doesn’t have to worry about the neighbors upstairs and downstairs.

Here, life for one person and one cat is still very leisurely and comfortable.

The next morning, Li Rui got up early to buy vegetables and meat.

The hidden achievement did not trigger yesterday.

I have unlocked a new dish of stewed meat. I need to buy more pork belly today.

As the name suggests, small stew meat is smaller than ordinary stew meat, cooks faster, and is more suitable for being placed in the small area divided out by the lunch box.

The cooking method is similar to that of braised pork. Li Rui cleaned the pork belly and reserved some for twice-cooked pork.

Cut the other part of the pork belly into small pieces, about the size of an adult's thumb.

Put the meat pieces into cold water, add onion, ginger and cooking wine, and boil over low heat.

Blanching the pork belly in water first can remove the blood foam and fishy smell.

Wait until no new foam is produced in the pot, and the blanching step is completed.

After blanching, remove the pork belly pieces and wash them clean.

If you don't want to wash it with water, you can take the meat out from the middle of the pot while the water is boiling.

Drain the water and put the pork belly cubes directly into the wok and stir-fry to remove the fat from the fat.

(Depending on the fattiness and amount of the pork belly, you can also add a little oil before stir-frying.)
After stir-frying, there is a layer of clear lard at the bottom of the pot.

This operation of stir-frying to release the fat is the key step to make the stew taste fatty but not greasy.

When the surface of the pork belly pieces turns light golden brown, the heat is just right for stir-frying.

At this time, you can smell the strong aroma of lard.

If you continue to stir-fry it will become oil residue.

After stir-frying the pork belly, remove from the hot oil and set aside.

The next step is to stir-fry the spices - star anise, cinnamon, bay leaves, onions, and ginger.

Stir-frying the spices in oil in advance can stimulate the aroma of the spices, which is the same as sprinkling the spices on the skewers while the oil is hot at a barbecue stall.

This spicy scent smells great on its own too.

After simply stir-frying twice, add the small pieces of pork belly into the pot, then add light soy sauce and sugar color for coloring.

(If you don’t have sugar color, you can use dark soy sauce or dark soy sauce with rock sugar instead.)
The advantages of making your own sugar color are:

In addition to the dark brown substance produced by the caramelization reaction of sucrose at high temperatures, aromatic chemicals are also produced.

The caramel flavor created by stir-frying sugar color can vary depending on the oil-to-water ratio, frying time, and temperature.

Stir-fry small pieces of pork belly until colored, then add a small amount of rice wine and a large amount of water.

After boiling, add two spoons of salt, two spoons of sugar, and appropriate amount of chicken essence, soybean paste, and sweet noodle sauce for seasoning.

The first dish Li Rui made today was stewed meat.

So you can simmer it on low heat for a while, and then use high heat to reduce the sauce before serving.

While the meat was stewing, Li Rui started to prepare the braised chicken legs.

They are all braised flavors, and the cooking methods are basically the same, including blanching, stir-frying spices, coloring, seasoning, and stewing.

Small stewed meat and braised chicken legs are stewed in the pot.

Just fry today's twice-cooked pork, roasted eggplant, and scrambled eggs with tomatoes and green peppers and you're almost done.

Smashed cucumber is very simple to make, and it is a small cold dish that almost every household makes in the summer.

But the taste of each person's food is different.

Apart from the differences in seasoning, there is actually one key point that must be remembered.

That is, the cut cucumbers can be marinated with white sugar for a while.

The reason why sugar is used instead of salt is that cucumbers pickled with white sugar will not only force out excess moisture, but also give the dish a more sweet and refreshing taste.

In addition, when making the cold dish of smashed cucumber, you should try to use mashed garlic instead of chopped garlic.

It is very frustrating to find garlic left on the plate after eating cucumbers.

Li Rui packed a whole bowl of cucumbers and when he was serving lunch boxes to customers, he used a spoon to stir the bottom twice to allow more chili red oil to hang on the surface of the cucumbers.

Stir-fried dishes and cold dishes are all ready.

The stewed meat and braised chicken legs also completed the final step of collecting the sauce.

The kitchen was filled with aroma.

Li Rui looked up at the clock hanging on the wall.

It's ten o'clock.

set off.

(End of this chapter)