Food: How come this boss knows everything?

Chapter 82 Fried Stew

The hot snacks at Workers' New Village continue until the evening.

Under the reluctant gazes of the diners, Li Rui drove the dining car away.

There's nothing we can do, they're all sold out.

Not only the snacks made by Li Rui himself, but even the two boxes of AD calcium milk were sold out.

Those who didn't get in line were naturally disappointed.

But after Li Rui left, several of his colleagues near the park smiled.

They rolled up their sleeves and prepared to get to work.

"Good guy, he finally left. It's our turn to go on stage."

"It should be said that what they cook is really delicious."

There are many tourists coming here to travel, which brings a huge market space.

Meanwhile, the metropolitan area.

Li Rui was sitting on the sofa, pushing Fatty Orange off his legs again and again.

In the past two days, the orange cat has rubbed against people more often.

Become very clingy.

Maybe it's the mating season.

All the furry things in the house became objects for it to rub against.

Recently, Fat Orange's appetite has also decreased, and sometimes he even sits next to the balcony window.

Li Rui couldn't help but worry about its health.

"I'll take you to the park tomorrow."

"Meow"

Fat Orange responded.

Even the sound of his voice changed.

Early the next morning.

Li Rui picked up Fatty and left the house together.

He first went to the market to buy the ingredients for today.

The new menu recommends the snack of fried rice noodles (fried noodles, rice noodles).

The process of making stewed rice is not troublesome, so Li Rui chose to buy some mung bean starch and make it himself.

This way the production process is completely controlled by yourself.

Real ingredients, no additives, you can eat it with confidence.

After returning to the shop, Li Rui started today's work.

Put the beans that have been soaked overnight into a pressure cooker and press for 10 minutes.

On the other side, the glutinous rice flour also fermented overnight and became soft.

It also has a unique fermented smell. Just add alkaline noodles to neutralize the acid and base, and then you can use it to wrap fried cakes.

This fermented smell is actually the result of the growth and reproduction of microorganisms.

They grow and multiply in food, breaking down the macromolecular compounds in flour into organic matter with various odors.

Of course, fermenting overnight does not mean that the glutinous rice flour has gone bad.

Many bakeries in Europe that have been in business for hundreds of years are said to have old dough that has been kept for a very long time. The dough fermented with these selected natural yeasts will have its own unique flavor.

After kneading the dough, Li Rui began to make the stewed dumplings.

Li Rui chose mung bean starch.

The flavor of mung bean stew is better than sweet potato starch.

It’s just a little more expensive and sometimes not available on the market, so it’s not as common as sweet potato starch.

He took a basin, poured mung bean starch into it, and then started adding water.

When making stewed rice, the overall ratio of starch to water should be controlled at around 1:4.

However, you must first use half of the water in the above ratio to drain the starch and mix the starch and water evenly.

Then heat the other half of the water in a pot.

For example, if you use a small bowl to measure at home, take one bowl of starch, add two bowls of water, stir the two together, and then pour another two bowls of water in a pot and boil them.

Wait until the water in the pot boils and turn the heat to low.

Then slowly pour the starch paste into the pot.

When pouring in the starch paste, stir constantly with a spatula on the other side.

Starch paste denatures when exposed to heat and becomes more and more viscous.

When the starch forms a large lump, you can serve it out.

(If you use sweet potato starch, apply a layer of oil on the container for the stew in advance, so that it is convenient to take out when you need it.)
The stewed meat was served and slammed onto the table along with the iron plate.

During the "duang~duang~" sound of stewing, bubbles will be discharged and the surface will become smooth.

Let the stewed rice cool naturally and put it in the refrigerator for later use in the afternoon. After the stewed rice was done, Li Rui started to stir-fry the red bean paste.

Although I didn’t spend a long time selling snacks in the Workers’ New Village, the preparation work was still quite busy.

However, looking at these ingredients, from their original appearance, they have been processed step by step and become people's favorite snacks.

It is also a wonderful process.

Li Rui feels very honored to be a participant in this process.

A plant starts as a tiny seed and ends up on the human table. And as humans die, they return to the dust and once again become nutrients for the earth.

The whole process follows the universal laws of conservation of matter and conservation of energy.

Nothing seems to have changed.

But it enriches the experience of many people.

have to say,

The ancestors of the Chinese land have left a rich culinary heritage to future generations.

Li Rui also looks forward to unlocking more delicious food and bringing wonderful experiences to more people.

After preparing the ingredients, Li Rui brought Fat Ju back to Xingfuli Community.

This is where he first met the orange cat.

"I'll pick you up in two days."

Li Rui touched the cat's head, then placed a bowl of cat food in front of the first-floor window.

The fat orange cat seemed to understand what he said. It meowed twice and then ran away.

2:30 pm, Workers' New Village Park.

Li Rui's snacks are still very popular.

Freshly made and fried fried cakes are very popular among people because of the visible production process and their crispy outside and soft inside.

Today’s new product, fried buns, quickly welcomed its first customer.

"Boss, I'd like to try a portion of fried stewed meat. How much is it?"

"This stew is made with mung bean starch. A small portion costs 5 yuan, and a large portion costs yuan."

After that, Li Rui picked up the two small boxes and showed them to the customer.

"Okay, I'll try a small portion."

"You have to wait patiently for the stew to be cooked."

After saying that, Li Rui started to make it.

The steamed buns had been cut into mahjong pieces by Li Rui.

The light green pieces look sparkly, smooth and cute.

Li Rui poured a layer of oil on the pan.

Put the mahjong pieces in, then sprinkle in appropriate amount of salt to adjust the base flavor.

To fry the stewed buns, you need to fry them slowly over low heat.

It’s delicious when both sides are fried until crispy.

After a while, the stew was done.

Li Rui picked up the small pieces of mahjong and put them into the lunch box, and began to add the sauce into it.

The main seasoning for fried buns is sesame paste mixed with soy sauce, sugar and salt.

Pour a thick layer of sesame sauce, then drizzle with two spoons of balsamic vinegar and garlic water, and it's basically done.

At this moment, the diners in front of him could no longer hold back.

"Is it ready, boss? It looks delicious."

Li Rui smiled and asked, "Do you want shrimp oil, chili oil, and coriander?"

"Both. Add more shrimp oil."

Li Rui added the remaining seasoning and handed it to him.

The guest picked up the stew and started eating immediately.

The chewy stewed bun has a crispy crust fried on the surface and has a very rich taste.

The sesame paste tastes mellow, while the garlic water and balsamic vinegar add a lot of stimulating flavor to the heavy base flavor.

Make the fried dumplings taste less bland.

It enhances the taste of this snack.

The addition of shrimp oil makes this snack even more delicious.

This diner was eating without paying attention to his table manners.

The brown sauce of sesame paste splashed directly onto the cheeks.

"It's really delicious. I should have ordered a larger portion."

(End of this chapter)