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

Chapter 136 Red Bean Ice Milk

The meal of Bobo Chicken with Sichuan pepper flavor was very satisfying for the brother and sister.

Jiang Li had nothing to do in the afternoon. Although it was a rare break time, she couldn't sit still.

After packing up her things, she went to Yuelai Restaurant with Jiang Xu in the afternoon.

Jiang Li is here to cook, and Jiang Xu is going to class. They will come to the restaurant to eat together in the evening.

Every time Jiang Li comes, he will bring some new surprises to the guests of the restaurant.

For example, today, Jiang Li is going to make a red bean ice milk.

This is also a delicious delicacy she tasted in the mountain city. She specially learned the recipe online, but she doesn’t know whether it will be authentic after it is cooked.

Because there was not enough time, Jiang Li planned to do it in space, so he could make good use of the space acceleration function.

Jiang Li first washes the red beans and soaks them in cold water for a while to make them easier to cook.

The red beans exchanged by the system are relatively fresh and the quality can be guaranteed.

So Jiang Li set a timer, soaking it for 5 hours first, then speeding it up and it would be ready after ten minutes.

Put the soaked red beans into the pot, and add appropriate amount of water to it. The amount of water should cover the red beans and have a little more.

Bring to a boil over high heat, then turn to low heat and simmer until the red beans are soft.

During the cooking process, add rock sugar for seasoning when the red beans are almost cooked to prevent them from being overcooked.

After the red beans were cooked, Jiang Li deliberately reserved some of the red bean soup because she preferred the rich taste.

If you like a refreshing taste, you can filter out some of the red bean soup.

Jiang Li had a lot of milk that had been frozen in advance. Ever since she tried milk smoothie, she couldn't stop eating it and fell in love with the taste and texture of milk smoothie.

This time it was just in use. I took out the frozen milk and crushed it into smoothie when the customer needed it.

After all the ingredients were prepared, Jiang Li took them out of the space and found a place to put them in the refrigerator.

Because it was still early, Jiang Li filled a bowl for himself before the guests arrived.

Place the pre-whipped milk smoothie at the bottom of the bowl to use as a base.

Then she poured the cooked red beans and an appropriate amount of red bean soup into the bowl.

Finally, slowly pour in the chilled milk until the bowl is about 80% full.

Decorate the top with two or three osmanthus flowers, it will look beautiful and delicious.

Making a bowl of red bean ice milk gives Jiang Li a great sense of accomplishment.

Zhang Dashan, who was standing by, handed her a clean spoon.

Jiang Li thanked him softly, took it, and then tasted it.

Red beans have a natural sweetness that becomes more intense when cooked.

The aroma of red beans and milk blend together to create a sweet but not greasy, fragrant taste.

Also because Jiang Li prefers sweet food, when cooking the red beans, she will cook them a little sweeter so that they will taste sweet enough when added to milk.

It feels cool and sweet in the mouth, and is a must-have dessert in summer.

“It’s so delicious!”

After eating several mouthfuls, Jiang Li couldn't help but exclaim in praise.

The refrigerated milk brings a refreshing milky aroma, which complements the sweetness of the red beans, making the taste of the whole drink fuller and richer.

The right amount of rock sugar or granulated sugar not only increases the sweetness of the red beans, but also makes the taste of the whole drink more balanced and harmonious. Not only does it taste good, the texture of the red bean ice milk also conquered Jiang Li's taste buds.

Properly cooked red beans have a soft and glutinous texture but are not mushy. They retain the granular texture of the red beans while being easy to chew and swallow.

However, if it is crushed into red bean paste, it may have a different taste. I can try it next time.

The chilled milk brings a cool taste, which combines with the softness of the red beans to create a silky and slightly chewy texture.

In fact, it would be nice to add some ice cubes, Jiang Li thought as he ate.

After adding ice cubes, the whole drink will be more refreshing and heat-relief, which is very suitable for drinking on a hot summer day.

From the milk smoothie at the bottom to the red beans in the middle to the milk on the top, you can taste different textures and flavors in every sip, making the whole drink more interesting and satisfying.

Even the two or three osmanthus flowers on the top are very stunning. These osmanthus flowers were picked from the osmanthus tree in Jiang Li’s space.

Every time Jiang Li entered the space, he could smell the faint, intoxicating fragrance.

Now put it on the red bean ice milk. The golden osmanthus, the bright red beans and the white milk complement each other.

The aroma of osmanthus is also combined with the sweetness of red beans and the mellow aroma of milk, which can be said to fully satisfy Jiang Li's taste buds.

Now that the drinks are ready, it's time to prepare the dishes.

Tonight Jiang Li plans to make a Sichuan and Hunan twice-cooked pork.

Maybe because he had just returned from the mountain city, Jiang Li wanted to make a classic dish that combined Sichuan and Hunan cuisine.

The customers arrived quite early today. It was not even five o'clock yet, but there were already quite a few diners sitting in the restaurant.

Zhuo Zhiming arrived very early and was very surprised to see Jiang Li, whom he hadn't seen for a long time.

But before we had time to catch up, the diners outside had already started ordering food.

Red bean ice milk was suddenly added today, and the diners who often come here were very surprised. They all planned to order a bowl to try the flavor.

It didn't take long to prepare a bowl of red bean ice milk, so Jiang Li served them all first and then went to cook.

The red bean ice milk was naturally brought out by Zhuo Zhiming, and Jiang Li naturally did not forget to serve him a bowl.

There weren't too many customers at the moment, so he could still have a couple of bites.

When it’s time for dinner and things get busy, Zhuo Zhiming may not even have time to drink water.

Naturally, all the things outside were left to Zhuo Zhiming, and Jiang Li was about to start cooking.

First, Jiang Li needs to process the pork belly.

She washed the pork belly, put it in a pot with cold water, added cooking wine and a few slices of ginger, brought it to a boil over high heat, then turned to medium-low heat and simmered for about 20 minutes, until chopsticks could easily penetrate the skin.

After taking it out, rinse it with cold water, drain the moisture, and cut it into thin slices about 2-3 mm.

Next is to prepare the side dishes. Remove the stems and seeds of the green and red peppers and cut them into small circles or diagonal sections.

Wash the garlic sprouts and cut them into seven or eight centimeter long segments. Cut the ginger into shreds, slice the garlic, and cut the dried chili into segments for later use.

After seeing that all the ingredients were prepared, Jiang Li directly heated the oil in a pan.

As soon as the oil is hot, Jiang Li puts various auxiliary ingredients such as onion, ginger, garlic, chili, and pepper into the pan to stir-fry.

“Sizzle…!”

Almost in an instant, the fragrance burst out!
The meat hasn't even been put into the pot yet, but the aroma has already started to spread throughout the restaurant.

It exudes the aroma of sizzling meat, the fresh and gentle aroma of vegetables like spring, and the spicy aroma of chili peppers that constantly stimulates your taste buds.