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

Chapter 59 The Guest Comes

Jiang Li stayed in the restaurant for several days, concentrating on making different kinds of rice every day.

This was a tough time for the city hospital's regular customers. Even though Jiang Li had only set up the stall for a few days, they could not forget him for a long time.

As time went by, they missed the time when they could eat the breakfast made by Jiang Li early in the morning more and more.

Although you can order takeout now, it is only available at noon and in the evening, and the delivery time is too long.

The patients are fine, they have plenty of time and are not afraid of waiting.

Doctors, however, have a hard time explaining this as sometimes they have to perform surgery or see a doctor right after the takeaway food arrives.

By the time we got the takeaway, it was already cold.

So after communication and consultation with many foodies in the Municipal Hospital, they decided to send Fang Chongyang and He Quan to Yuelai Restaurant.

Their main task this time is to persuade Jiang Li to return to the Municipal Hospital to set up a stall, and they are willing to visit every day.

So after work, Fang Chongyang and He Quan followed the route given on the map to Yuelai Restaurant.

Because they get off work at two or three in the afternoon, there are not many people in the store at this time.

There was only one Jiang Li and Zhang Dashan in the kitchen.

Jiang Li was also very surprised to see these two people. She was very familiar with these customers who often patronized her business.

"Hey, rare guest, why are you here today?"

"This is a long story." Fang Chongyang put his coat on the chair and found a place to sit down with He Quan.

Fang Chongyang told Jiang Li all the demands of the guests of the Municipal Hospital and expressed their feelings of begging Jiang Li to make money from them.

After listening to them, Jiang Li blinked, his eyes full of confusion.

It was the first time she heard such a request, and someone was begging her to make money from them.

Faced with such demands, Jiang Li said it was difficult for her not to satisfy them.

After receiving the good news that Jiang Liming would set up the stall early in the morning, Fang Chongyang and He Quan clapped their hands happily.

Now that such a big thing has been accomplished, I must reward myself with a good meal.

This was their first time at Yue Lai Restaurant, although they had been eating takeout a lot recently.

The dishes in the restaurant today are sweet and sour pork, boiled pork slices and scrambled eggs with tomatoes.

The staple foods are rice and egg fried rice.

Now that we are here, it would be a shame not to have one of them, He Quan waved his hand and said generously.

"Boss, give me one of each."

Jiang Li smiled and nodded, "Okay, wait a moment."

After Jiang Li wrote the menu and handed it to Zhang Dashan, he thought about giving a free dish to old customers.

He has come here several times. Since he supports her business so much, she should thank him.

Jiang Li browsed through the system mall back and forth, and finally decided to make a dish that everyone loves, candied sweet potato.

She first exchanged two sweet potatoes from the system mall, then washed, peeled them, and cut them into dice.

At the same time, boil water in a pot, put in the sweet potatoes and cook for 2 minutes. The cooking time should not be too long.

When it is almost cooked, Jiang Li takes out the sweet potatoes, drains the water, and then sprinkles a handful of starch on them, making sure that each piece of sweet potato is evenly coated with starch.

Then Jiang Li pours a proper amount of oil into the pot, puts in the sweet potatoes when the oil temperature reaches 7% hot, and takes them out after frying until the skin is browned.

When frying sweet potatoes, the oil temperature must be controlled well, otherwise the outside will be burnt and the inside will be raw.

Leave a little oil in the pot, add an appropriate amount of sugar, and simmer over low heat.

At this time, you must boil the sugar over medium-low heat. Do not let the sugar become burnt, otherwise it will taste bitter.

Boil until the syrup bubbles turn from large to small and the color turns light yellow. Finally, add the fried sweet potatoes and stir quickly to make sure each piece of sweet potato is coated with syrup.

When serving, Jiang Li also sprinkled some sesame seeds on it, which not only added flavor but also made it look more beautiful.

By the time Jiang Li finished cooking the sweet potato with sugar, Zhang Dashan's dishes were also ready.

I have to say that Zhang Dashan cooks really fast and he can also guarantee the quality.

Now Jiang Li feels that the points she spent were really worth it.

After all the dishes were served, Jiang Li placed the candied sweet potatoes on their table.

"This is a new dish that the restaurant has recently developed. Please help me try it and see how it tastes."

Fang Chongyang and He Quan, who had not expected such an unexpected gain, were so happy that they almost flew up. The sweet scent instantly attracted their attention.

He Quan was the first one who couldn't help it. He picked up one with chopsticks and put it in his mouth.

Each piece of sweet potato is evenly coated with syrup, and the sweet potato is also powdery and melts in your mouth.

It's crispy on the outside, tender on the inside, sweet, and there's a surprise of candied sugar when you bite it.

Fang Chongyang, who usually doesn't like beets, couldn't help but eat a few more bites, so it's not hard to imagine how delicious this dish is.

He Quan simply tasted a few bites as an appetizer, and then turned his attention to the other dishes.

For example, the steaming sweet and sour pork. Although he is not from Northeast China, he also loves it.

The sweet and sour pork is still steaming from the pot, garnished with shredded carrots and green onions wrapped in a sweet and sour sauce.

A big plate full of sweet and sour pork is visually impactful and looks incredibly delicious.

He Quan picked up a piece of meat and took a big bite without caring about anything else.

As soon as you take a sip, the strong sour vinegar flavor and sweetness stimulate your taste buds.

Although it was still a little hot, the crispy outside and tender inside texture completely conquered him.

"Delicious! This sweet and sour pork is so delicious!"

After hearing what He Quan said, Fang Chongyang immediately picked up the chopsticks and took a bite.

The sweet and sour sweet and sour pork in pot tastes better the more you eat it, and the more you want to eat it, the more you lick your lips and you will be filled with the rich sweet and sour juice.

After eating the dish, Fang Chongyang and He Quan found that sweet and sour pork was not that delicious.

The boiled pork slices, scrambled eggs with tomatoes, and even this seemingly simple dish of fried rice were so delicious that they were speechless.

The boiled pork slices are tender and juicy, paired with the spicy and fragrant soup base, it is so delicious that you can't even speak for yourself.

Not to mention scrambled eggs with tomatoes, the tomato juice is absorbed into the eggs and bursts instantly when you take a bite.

The scrambled eggs are also very fragrant, and the sweet and sour soup neutralizes the greasiness in the mouth.

And the fried rice may look ordinary, but it tastes really good!

The rice grains are distinct and fried just right, and you can taste the fragrance of the eggs and the softness of the rice in every bite.

With some chopped green onions as garnish, Fang Chongyang felt as if all the meals he had eaten in the past years seemed to have been wasted.

The two of them were very satisfied with the meal and they repeatedly confirmed with Jiang Li before leaving.

The next day, I will arrive at the gate of the municipal hospital on time according to the previous stall setting time.

After getting Jiang Li's definite answer, the two left satisfied.

On the way home, I did not forget to be active in various work group chats, sharing with them what specific dishes I had eaten that day.

Those people were so envious that they wanted to drop their work immediately and go eat those delicious foods.

(End of this chapter)