After traveling through time, the restaurant I opened became a big hit

Chapter 108: The Last Meal in Meng City

When Jiang Li heard this, she was stunned for a moment. In fact, this was not the first time she received kindness from strangers.

But the encouragement from this strange little girl still made her heart warm.

In the subsequent conversation, Jiang Li learned that the girl was from University A and often went to her restaurant for dinner.

This time I went to Monterey Park and wanted to try the barbecue she made, so I went to Monterey Park with my roommate.

I got to experience different scenery and eat the delicious food made by Jiang Li.

What surprised them even more was that they actually met Jiang Li on the way back!

This was simply a great blessing that came out of nowhere, and they were extremely happy.

Although Jiang Li could be seen at Yue Lai Restaurant before, now, as she is going to participate in the show, she has opened a branch.

Now the chances to see Jiang Li are becoming fewer and fewer.

In fact, many people in their school like Jiang Li, a gentle older sister who is beautiful and cooks delicious food.

Once the conversation started, the little girl chatted with Jiang Li thoroughly.

As they chatted, they talked about their last meal in Meng City.

It was another coincidence that they all ate authentic grassland lamb hotpot.

Authentic grassland lamb hotpot, as the name suggests, is a hotpot dish with grassland lamb as the main ingredient.

The grassland lambs they use as ingredients live on the vast grassland. They have tender meat and a unique taste, making them an excellent choice for hot pot dishes.

This restaurant is also very popular on the Internet and is said to be one of the must-visit food restaurants when traveling to Meng City.

When Lin Jiaying took Jiang Li and others there, the place was already packed, but luckily they had booked seats in advance.

All their kitchens are open to the public, and the camera footage from the back kitchen can be seen directly in front.

This is to show customers that their hot pot is not only authentic, but also clean and hygienic.

Jiang Li was also watching with great interest. When making authentic grassland lamb hotpot, one first needs to choose high-quality grassland lambs.

Process the mutton, mutton heart, mutton tongue, mutton head, mutton hooves and other parts.

For example, cut the mutton into pieces, split the head, shell the hooves, and then soak them in clean water to remove the blood.

Then, the chef put the processed mutton and various parts into the pot, added water, ginger, onion, pepper and other seasonings, and stewed them over high heat.

During the stewing process, you need to constantly skim off the foam to ensure the clarity of the soup. When the mutton is cooked through, remove it from the water, let it cool, and slice it for later use.

While cooking the hot pot, Jiang Li and his team also added various vegetables and seasonings into it.

As the most experienced person, Lam Kar-ying told them that they could add vegetables such as tofu, cabbage, and spinach.

As well as condiments such as sesame paste and chili sauce, the taste of the hot pot is more rich and diverse.

Finally, Jiang Li and his friends only need to put the sliced ​​mutton into the hot pot and cook it, and then eat it with various vegetables and seasonings.

The grassland lamb meat is tender and has a delicate taste. It pairs well with the unique flavor of hot pot, leaving you with an endless aftertaste.

Maybe they went at different times, so even though they went to the same store, they didn't meet.

After saying goodbye to his lovely little fans, Jiang Li first went home to have a good rest.

This has always been her habit. Every time she goes on a long trip, she has to go home and take a shower or something.

The next day, Jiang Li first went to Yuelai Restaurant in the university town.

Today's menu is tomato beef brisket, spicy fried clams, stir-fried shredded potatoes, and a shrimp and egg drop soup.

Jiang Li arrived early and had nothing to do anyway, so he might as well help make soup or something.

Zhang Dashan is responsible for preparing the dishes. The soup should be prepared in advance, just like the rice, so that it can be served when the guests arrive. Making shrimp and seaweed egg drop soup is actually very simple, and it mainly depends on the ingredients.

The small shrimps exchanged from the system look very good, and are filled with the unique flavor of shrimps.

When Jiang Ligang opened the lid, he was so excited that his head almost flew off.

The taste is really fresh, worthy of the dried shrimp commonly known as MSG among dried goods. The taste is comparable to dried shiitake mushrooms.

Usually Jiang Li buys some dried seafood at the market. They are fresh and have a fishy smell of the sea.

However, Jiang Li did not smell any fishy smell from the shrimp paste exchanged from the system.

Just look at this shrimp skin, it is crystal clear, a thin layer, with a little orange in the white powder, as small as a grain of rice.

As expected of the premium dried shrimp produced by the system, Jiang Li couldn't help but give the system a thumbs up. It was completely full of freshness and fragrance.

The fresh and fragrant smell makes people feel as if they are at the bottom of the sea.

Jiang Li seemed to be surrounded by the smell of the sea, with shrimps and crabs dancing around her, giving her a feeling of being in ecstasy.

This is just some simple dried shrimp, but it smells so fresh.

If you then cook it together with equally fresh seaweed and boil it into soup.

Jiang Li couldn't imagine how charming that delicious taste would be. Just imagining that fragrance made her tears of excitement well up at the corners of her mouth.

The preparation process of shrimp, seaweed and egg drop soup is also very simple. As the most basic soup, it is much faster than those soups that require stewing old hens.

Since the drink was sold to students, Jiang Li was more generous with the ingredients.

After all, as a student, what we want is to eat cheaply, and Jiang Li is also particularly conscientious.

She even beat a few extra eggs.

Jiang Li actually put more dried shrimps and seaweed into the dish than the prescribed recipe.

After the water in the pot began to boil, Jiang Li put the seaweed into the pot.

It was like returning to the bottom of the sea, and all of a sudden, it spread out and sparkled.

The beaten eggs formed a thin layer of creamy yellow color floating in circles along the edge of the pan.

It looks like yellow silk, thin but not loose, and very beautiful.

Then, Jiang Li grabbed a handful of dried shrimps and sprinkled them into the pot.

Almost instantly, at a speed visible to the naked eye.

The tiny crystal clear shrimps began to turn white when they came into contact with the boiling soup.

It seems that the dried shrimps are no longer dried shrimps, but have turned into small shrimps with meat.

At this time, a rich umami flavor suddenly burst out along with the mixing of the ingredients.

This taste is different from the light freshness of steamed prawns.

The deliciousness of seaweed, shrimp skin and egg drop soup remains even after long cooking.

The soup bubbled and scalding hot bubbles kept coming out.

The kitchen is filled with delicious, tasty, and sublime smells.

Jiang Li took a deep sniff and felt his body rejuvenated by the soup.

I couldn't help but start looking forward to it. It seems that today's soup will definitely taste good.

(End of this chapter)