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

Chapter 65: Spring Bamboo Shoots Stewed Rice
After exchanging greetings, everyone went to the Qinghai Hotel where Zhu Xinliang was.

Since everyone had just met each other, Zhu Xinliang wanted to show off his cooking skills to everyone.

While waiting for the food to be cooked, we chatted and gradually became familiar with each other.

The atmosphere among everyone was good and Jiang Li gradually relaxed.

Zhu Xinliang is very efficient in cooking, and the dishes that look delicious are quickly served on the table.

Crispy pigeon, shrimp and eggplant box, king lion head, crispy chicken.

Jiang Li first tasted the crispy pigeon, and his eyes lit up instantly after taking a bite.

Its skin is crispy and delicious, and it makes a "crunch" sound when you bite it, which is a feast for your taste buds.

The meat inside is tender and juicy, with a delicate taste, and every bite is full of satisfaction.

Adding secret seasonings makes the taste of the pigeon even richer and more diverse, making it irresistible.

Jiang Li has also made lion head, but his work is completely different from Zhu Xinliang’s.

Its meat is tender and juicy, with a delicate and rich taste. Every bite seems to bring you full happiness and satisfaction.

Especially when the lion's head is stewed to perfection, the soup is rich and mellow, perfectly blending with the deliciousness of the meat.

The dishes made by professional chefs are indeed different. Jiang Li is now convinced by them.

It turns out that we have to admit that there is always someone better than you.

The meal was a great pleasure for both the host and the guests, and after the meal everyone started discussing business.

Jiang Li probably has some ideas about fresh and rich rice.

I took a look at the expressions of everyone around me, and they all seemed very relaxed, as if everyone was confident in what they were doing.

The program team gave two days, and the remaining five days were used to check the quality.

He Anguo was the first to put forward his own point of view. Since he makes fried rice and fried noodles, he thought about it in this direction first.

"How about making seafood fried rice? It will be fresh."

Jiang Li nodded. Sure enough, everyone thought of the same thing. The first thing that came to mind was seafood.

"What about richer? Use a stronger seafood seasoning?"

Tian Guizhen’s family specializes in seafood, and this seafood is eaten with its original flavor, and too much is as bad as too little.

So she was the first to overturn this idea.

But what else can the word fresh be applied to except seafood?

Jiang Li was also thinking of seafood, but seafood and rich flavors are definitely not related.

Everyone fell into deep thought, wondering what could be combined with rice to make it both fresh and rich.

This production crew is really good at giving people difficult questions. Lin Jiaying feels like he is having a headache.

Jiang Li looked out the window. Jiangzhen was a very beautiful place, especially now that it was spring.

The flowers and plants in the yard have sprouted, and look full of life and vigor.

There are also bamboos, which stand tall and straight, swaying gracefully in the breeze.

As soon as he saw the bamboo, Jiang Li instantly remembered that it was spring, wasn't it the season for bamboo shoots?

“How about spring bamboo shoots?”

Hearing this, Zhu Xinliang looked up and out the window. He had lived in Jiangzhen for more than ten years, but why had he never thought of spring bamboo shoots?

Zhu Xinliang immediately asked the kitchen helper to purchase a batch of fresh spring bamboo shoots.

A few years ago, Jiangzhen's economy was not as developed as it is now, and people could only eat what they had.

At that time, the most common dish in every household was spring bamboo shoot rice.

The fresh and tender bamboo shoots and the fragrant and glutinous rice have always been a delicious dish that everyone loves to eat.

After the bamboo shoots arrived, a group of five people came to the kitchen.

The bamboo shoots are available now, but there is no sign of how to cook them.

He Anguo picked up the bamboo shoots and looked at them. They were indeed fresh and tender. "How about making some spring bamboo shoot rice?"

There is no point in just thinking about it, why not try it out in practice?

First, Lin Jiaying helped prepare spring bamboo shoots and rice.

When selecting spring bamboo shoots, Zhu Xinliang told the kitchen helpers to pick those that are fresh and green in color, as these have a better taste.

Then Jiang Li washed the spring bamboo shoots, cut them into small pieces, and then blanched them in hot water to remove the astringency of the bamboo shoots.

At this time, the blanching time of spring bamboo shoots is also very important. Just blanching them for a short while can remove the astringency.

But don't blanch them for too long, otherwise it will affect the fresh and tender taste of the spring bamboo shoots.

Next, Zhu Xinliang washed the rice and put it into the pot, adding appropriate amount of water and diced spring bamboo shoots.

Add some salt, soy sauce, and some other seasonings according to personal taste.

Then he covered the pot and cooked it slowly over medium-low heat to allow the rice and spring bamboo shoots to fully blend.

Controlling the heat is also crucial. Cook slowly over medium or low heat to allow the rice and spring bamboo shoots to fully blend. This way, the spring bamboo shoot rice will be more delicious.

Although it was a first meeting between the few people, they cooperated with each other very well.

When the rice is cooked, open the lid of the pot and a rich aroma of spring bamboo shoots will hit your nose.

Tian Guizhen sprinkles some chopped green onions or coriander as garnish to add some color and taste.

Finally, Jiang Li used a spatula to gently stir the rice and diced spring bamboo shoots to allow them to be fully mixed.

The spring bamboo shoots rice is fragrant and glutinous, and the spring bamboo shoots are fresh and tender. Every bite is full of the taste of spring.

It tasted incredibly good, but a few people still felt that it seemed to be lacking a little flavor.

“It’s fresh, but not strong enough.”

Zhu Xinliang put down his chopsticks. This is a common practice for most people in Jiangzhen.

He turned and looked at everyone, because everyone came from different places and had their own opinions on food.

Jiang Li thought about it and said.

"Do you want to add some broth or some side dishes?"

He Anguo nodded. He liked to add various side dishes when making fried rice.

The taste is richer and more delicious.

So after a discussion, they decided to add the broth cooked with chicken into it.

Then prepare diced chicken, diced mushrooms, green beans, corn kernels, diced spring bamboo shoots and washed rice.

Lin Jiaying thinks that the diced chicken can be marinated in advance by adding some light soy sauce, cooking wine and ginger slices. She thinks that the chicken cooked in this way will be more tender.

Then, Zhu Xinliang continued to take charge of the cooking.

He put a proper amount of oil in the pan, heated it up, added the diced chicken and stir-fried until it changed color.

Then add the diced mushrooms and continue to stir-fry to let the aroma of the mushrooms fully release.

Next, add the diced spring bamboo shoots, green beans and corn kernels and stir-fry evenly.

Next, Jiang Li put the washed rice into the pot and added appropriate amount of water and broth.

Then, cover the pot and cook over medium-low heat to allow the rice and various ingredients to fully blend.

During the cooking process, Lin Jiaying would open the lid of the pot every once in a while and gently stir the food with a spatula to prevent the ingredients from sticking to the pot.

When the rice is cooked, continue to simmer for a while to allow the flavors of the ingredients to penetrate deeper into the rice.

Finally, I opened the lid of the pot and a fragrant aroma came to my nose. The taste was right.

Zhu Xinliang couldn't wait to get a bowl and took a big mouthful with a spoon.

The delicious taste fills the whole mouth.

(End of this chapter)