Food: How come this boss knows everything?

Chapter 45 The Power of Mom's Taste

Aunt Cai’s son Chen Lei was also in a hurry to deliver flood prevention supplies to the disaster-stricken provinces.

So I finished my lunch on the roadside and left without staying for long.

Aunt Cai originally wanted to go with the car.

But he didn't know what was going on in Hong District, and Chen Lei was worried about his old mother suffering with him along the way.

"Son, you must come back safely."

"Mom, don't worry, I'll come to you when I get back."

After eating Li Rui's lunch box, Chen Lei's physical strength and spirit were almost restored.

Moreover, the road ahead was only a few hundred kilometers, which was nothing for an experienced driver like him.

Li Rui drove the food truck back to Fangda Plaza.

He was deeply moved by the story of Aunt Cai and her son.

I didn't expect that the lunch boxes I sold could actually help them reunite.

This also motivates him to continue to provide satisfactory food to customers.

Li Rui checked the system and found that today's lunch box sales were 153/100. He only had one day left to complete the task in early September.

If nothing unexpected happens tomorrow, we will be able to complete this mission successfully.

What follows is a three-day holiday.

At night, Li Rui was still somewhat excited.

As we all know, the best time of a holiday is the night before it.

Li Rui, who had no habit of staying up late, also played until the system settlement time.

Unlock a new dish method: roasted eggplant

Li Rui always has a strong curiosity about new things. Traditional dishes have authentic flavors with a long history, and new cooking methods also have unexpected unique features.

A new way to cook roasted eggplant, good.

You can try it during the day.

At the same time, it also prompts that a new hidden achievement has been achieved:

[My love, mom, see you tomorrow].

at the same time.

Jianghai City, at Aunt Cai’s home.

There were no accidents along the way, and Chen Lei returned to his biological mother's home at one o'clock in the middle of the night.

After receiving the call, Aunt Cai was waiting at the door early.

Reunited after thirty years, the joy is only understood by the mother and son.

Aunt Cai took her son's hand and walked into the kitchen.

"Son, let me make you some scrambled eggs with tomatoes."

Chen Lei helped his mother by cutting vegetables and washing dishes, and then put the hand-rolled noodles rolled by Aunt Cai into another pot.

It didn't take long before the hand-rolled noodles were cooked in the pot.

Chen Lei took out the noodles and rinsed them with cold water.

Aunt Cai’s scrambled eggs with tomatoes and green peppers next to her is also ready.

As the sauce for lo mein, the tomatoes should be cut into small pieces and allowed to soften fully in the pot to become a rich soup.

Aunt Cai poured the marinade on the hand-rolled noodles.

"Come on son, eat."

It’s the bowl of tomato-braised noodles in front of you.

The taste of his mother is what Chen Lei has been longing for for 30 years.

He mixed the stew with the noodles, then started eating it in big mouthfuls.

Although Aunt Cai’s cooking skills are not as good as Li Rui’s, the food should still be very delicious.

But when Chen Lei was eating the hand-rolled noodles with sauce made by his mother, the expression on his face changed.

Aunt Cai couldn't help but ask, "What's wrong, son?"

Chen Lei smiled and said, "It's okay, it's delicious."

"Well," Aunt Cai looked at her son wolfing down his food kindly, "Eat slowly."

The more Chen Lei ate, the more he felt something was wrong. He thought:

'Mom, this isn't as good as I remember.'

The power of this is that it is mixed with the flavor of thirty years of deep longing for mother.

Even if my own mother comes, it won’t help.

As soon as the sun rose, Li Rui started to get busy again, preparing today's lunch box.

The meat and vegetables have been bought, and today we are going to study this new way of cooking roasted eggplant.

Li Rui looked at the raw materials used in this dish.

In addition to eggplant and green pepper, pork belly and tomatoes have also been added.

It is indeed a very rare practice.

However, Li Rui is not opposed to new attempts.

China is so large, and people's eating habits vary greatly due to geographical constraints.

There is a saying that "live by the mountain, eat by the mountain" and "live by the sea, eat by the sea". This is the difference caused by the convenience of people obtaining food.

Rice in the south and wheat in the north, the climate difference leads to different main crops grown and different staple food preferences of people.

Some humid and hot areas prefer spicy food to remove moisture.

In places where it is inconvenient to obtain salt, people will choose to get flavor from other seasonings.

In ancient times, transportation was not smooth, and the differences formed from generation to generation gradually evolved into customs and habits.

It still deeply affects people today.

Fortunately, transportation is much more convenient in modern society. Not only can we eat food from all over the country, but we can even eat food from the other side of the blue planet.

Just keep your love for food and try new things.

You will often get unexpected surprises.

(Except salty tofu pudding [dog head])
【Roasted Eggplant】New Method:

Peel the eggplant, remove the roots and cut into dice.

Then put the eggplant pieces into a bowl, add salt, mix well with your hands, and marinate for later use.

Salt can make the eggplant taste good in advance and remove excess moisture, so that the eggplant shell can maintain a crispy texture after frying.

Prepare other side dishes.

Cut the pork belly into small slices.

Cut the tomato in half, make a cut on each side of the root to form a triangular pyramid shape, and remove the root.

Then cut it into small crescent-shaped petals, cut it in the middle and cut it into small pieces for later use.

Cut the green pepper into diamond-shaped pieces.

This green pepper is the kind with a pointed head. It is spicier and can enrich the flavor of the whole dish.

After cutting the side dishes, the eggplant on the other side also started to release water.

Spread a layer of corn starch on the eggplant, wait for the starch to become moist, then pour in the batter (eggs, flour, starch) and mix gently.

Eggplant eats oil, so you need a lot of oil to fry it.

When the oil temperature rises to 150% hot, dense bubbles will quickly appear when you put chopsticks in it (about degrees).

Add the eggplants and fry until they are golden brown and have mottled yellow spots on the surface, then remove them from the pan and set aside.

Take out some of the oil used to fry the eggplant, use another pan to start frying the pork belly slices.

Stir-fry the pork belly over low heat, add salt for a base flavor, put in a slice of star anise for flavor, stir-fry until 70% to 80% cooked, then serve and set aside.

After frying the meat slices, remove and set aside.

Leave some oil in the pan, sauté scallions and ginger, add tomatoes, sprinkle in a small amount of salt, and stir-fry the tomatoes until juice comes out.

You can add a little water to make the tomatoes softer.

At this time, turn the heat to high, put the green peppers, pork belly, and eggplant prepared earlier into the pot in order and stir-fry, then pour the prepared sauce (chicken essence, oyster sauce, light soy sauce, and sugar) from the side of the pot.

The eggplant is still a little short of the soul flavor at this stage——

garlic.

The timing of adding garlic slices should be good.

It is neither stir-fried garlic nor freshly cooked garlic.

While the temperature in the pot is rising, add the garlic.

It removes the smell of raw garlic without having that overcooked smell.

The pot is bubbling, turn the pot to allow the ingredients and sauce to be fully mixed together.

After a few chop, it’s ready to serve.

The newly prepared roasted eggplant has bright color and rich soup.

Li Rui first served himself a small plate.

The taste is probably:
Crazy show off two bowls of rice.

(End of this chapter)