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

Chapter 110 Unexpected Guest

Seeing that there was nothing wrong with the restaurants in the university town, Jiang Li felt relieved.

The next day, she planned to go to the branch near the municipal hospital to have another look.

Both stores use stand-in robots, and their programming is the same.

So the dishes on both sides are the same. I went to the university town yesterday and came to the municipal hospital today.

Business at the municipal hospital is actually much better than that at the university town. After all, there are more adults here and the consumer groups are also different.

Today, the menu of the branch at the municipal hospital is garlic eggplant, braised chicken, pork ribs and kelp stewed with wide noodles, and tomato and egg soup.

Garlic eggplant is actually one of Jiang Li’s favorites, and she specially added this dish to the recipe today.

The customers at the Municipal Hospital usually eat early, and at around ten o'clock, an old customer came to the store.

That’s right, it’s Doctor Fang Chongyang.

Ever since the branch of Yue Lai Restaurant opened, he has been coming here every day, more actively than punching in for work.

Before Jiang Li had time to go out and say hello, Ran Yating's orders were sent to the kitchen one by one.

Jiang Li was actually a bit lazy today and didn't want to work, so he just made the simplest garlic eggplant to take a break.

The main ingredients of garlic eggplant are eggplant, garlic, salt, light soy sauce, oyster sauce, sugar, chili pepper and chopped green onion.

Jiang Li naturally chose the freshest eggplant in the system, because fresh eggplant tastes better, has more moisture, and can absorb more garlic flavor.

Jiang Li cut the eggplant prepared in advance into half and steamed it in a steamer for about 5 minutes.

Then chop the garlic and millet pepper, put them in a bowl, add a little salt, appropriate amount of light soy sauce, oyster sauce, and sugar, stir well and set aside.

This is how to make minced garlic. Jiang Li thinks minced garlic is the soul of this dish, so she will prepare more garlic and chop it into minced garlic, which will make the eggplant more fresh and fragrant.

Put the chopped garlic into the pot and stir-fry slowly over low heat to give it a rich garlic aroma.

When stir-frying the garlic, pay special attention to the heat to avoid burning the garlic, otherwise it will not taste good.

Cut the steamed eggplant with a knife and spread the prepared garlic sauce on it.

Cover the pot and continue steaming for 3 minutes, drizzle with steamed fish soy sauce and sprinkle with chopped green onions.

The steaming time must be appropriate and not too long, otherwise the eggplant will become too soft and lose its taste.

Pay attention to the heat during the steaming process, keep it at medium heat, and ensure that the eggplant is cooked thoroughly while maintaining a certain toughness.

When serving, pour in hot oil to bring out the onion aroma.

In this way, a delicious garlic eggplant dish is ready. You can enjoy its rich garlic flavor and the soft texture of eggplant.

In fact, there is another kind of garlic eggplant, which is the charcoal-grilled garlic eggplant.

Comparing the two, Jiang Li still prefers this one.

A light flavor that tastes just like the delicious eggplant itself.

A kind of roasted and charred aroma, coated with oil, and the taste is the alternative flavor that is stimulated by charcoal grilling.

There are two eggplants on a plate of garlic eggplant.

The two eggplants are neatly stacked in the middle and look like blooming purple flowers.

The white flesh of the eggplant should face up and the skin should face down.

The sauce prepared by Jiang Li was also evenly sprinkled on each eggplant, spreading out.

The juice penetrates through the eggplant skin and into the eggplant flesh, then flows down from the flesh and gathers, forming a small bowl of soup in the middle of the plate.

This soup not only contains the sauce, but also the eggplant dew that condenses when the water vapor passes through the eggplant flesh when steaming the eggplant.

In the end, the whole plate was filled with the fresh aroma of eggplant. "Wow, Boss Jiang, your garlic eggplant is simply perfect just by looking at the dish!"

Fang Chongyang looked at the garlic eggplant in front of him with anticipation and said with great satisfaction.

"That's right, the food from Yue Lai Restaurant must be top quality."

Jiang Li was not modest and agreed directly, even borrowing the system's words.

Just by looking at the appearance of the dish, Fang Chongyang knew that it would definitely taste good!

After the dishes were served, Fang Chongyang did not rush to eat. He first lowered his head and moved closer to the plate.

With a wave of his hand, the aroma floating above the plate spread over this side.

Wow, this fragrance is so tempting.

It is the eggplant juice that gathers at the bottom of the plate during the steaming process.

It was just a light mist state, and Fang Chongyang took a slight breath.

Following that, a fresh and fragrant scent rushed straight into his head.

The fresh taste of eggplant and the freshness of nature.

There is still a little bit of sauce taste in it, but it does not hinder the freshness of the eggplant.

Instead, like the green leaves of flowers, they further bring out the fragrance of eggplant and make the fragrance of eggplant more refreshing.

"It has a very natural eggplant aroma. The raw ingredients used in your store, Boss Jiang, are of very good quality."

Fang Chongyang had also eaten all over the country and had a lot of experience in eating. He could tell the difference just by smelling it, so he did not hesitate to express his praise.

Then he gently picked up a piece of garlic eggplant and ate it while it was hot.

As soon as you take a bite, the garlic eggplant exudes a rich garlic aroma, mixed with the natural fragrance of eggplant, giving you a refreshing feeling.

At the same time, Jiang Li added seasonings such as light soy sauce and oyster sauce to make the eggplant more delicious, which made Fang Chongyang feel more appetite.

You can taste the perfect blend of garlic and eggplant aroma in every bite, like a feast for your taste buds.

In addition to the taste, the texture is also top-notch.

After steaming, the eggplant becomes soft and delicious. When you take a bite, the eggplant flesh is delicate and soft, as if it melts in your mouth.

The minced garlic adds a hint of crunch, making the taste richer.

In addition, the original flavor of the eggplant is retained during the steaming process, making the taste more natural and delicious.

This garlic eggplant dish is fragrant and delicious, with a soft and delicate texture.

Fang Chongyang felt that he could eat ten bowls of rice with this dish, it was so delicious.

But he was not the kind of person who would eat alone. Before eating, he took a photo and sent it to He Quan.

Not only that, he also wrote a review of the meal to He Quan.

After the eggplant strips are steamed, the originally slightly hard eggplant flesh suddenly becomes fluffy and soft, just like biting into a piece of marshmallow.

It is soft and has the unique fresh and fragrant flavor of eggplant.

Not only that, the tomato flesh absorbs the special sauce, making the originally fluffy tomato flesh full of juice.

As soon as he bit down, the juice overflowed, filling Fang Chongyang's mouth and flowing back and forth!
The sauce prepared by Jiang Li is a bit salty, but it is just right when paired with the plain eggplant meat.

Just like that, Fang Chongyang packaged the picture and a short essay and sent them to He Quan.

What reaction He Quan would have later was none of his business, he just wanted to share it with his good brother.

(End of this chapter)