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

Chapter 71 Sichuan Cuisine
Seeing how everyone was so proactive in standing up for him, Jiang Li would be lying if he said he wasn't touched.

She remembered that her master once told her that she was framed in public in the imperial kitchen and was eventually expelled from the palace.

He almost lost his life at that time, and the group of people who were on good terms with him were unwilling to say a word of justice for him.

Now Jiang Li feels that he is very lucky.

At least she has a group of customers who are willing to believe in her.

"thank you all."

Jiang Li is really grateful for everyone's support, and her heart is warm.

"But there's no need for us to ruin our mood for someone like this. The more we show that we care, the more proud she will be."

"Are we just going to let her off so easily? That would be too easy for her."

Zhuo Zhiming was still a little unhappy.

"It's just a copy of the sign, it's nothing."

"My taste is not something she can imitate just because she wants to."

In this regard, Jiang Li is extremely confident that Zhang Dashan's skills are exactly the same as hers, and it is difficult for anyone to imitate him.

“Any tricks will be defeated by the taste of the dishes.”

"Of course, if she can make dishes that taste the same as ours, or even better than mine, then everything I do will be in vain."

"So what are you going to do, boss?"

Jiang Li smiled but said nothing.

Maybe because there was a fake lunch box outside, the business in the store decreased a lot, but the take-out was not affected at all.

At around ten o'clock, most of the customers in the store had left.

Jiang Li closed the door and took Zhang Dashan into the cooking teaching space.

Isn't it true that the lunch box seller loves to imitate others? Then let her make some dishes that cannot be imitated and teach them to Zhang Dashan.

That’s right, Jiang Li is going to make some Sichuan cuisine.

Sichuan cuisine is famous for its spicy flavors and rich variety of dishes, and does have some unique seasoning and cooking techniques.

It seems like ordinary people simply cannot cook the flavor of Sichuan cuisine.

What Jiang Li is going to make is the most classic Sichuan dish, Maoxuewang and boiled pork slices.

She first prepared the ingredients needed for Maoxuewang, slicing the duck blood, shredding the tripe, and washing the bean sprouts for later use.

At the same time, prepare and chop the onion, ginger and garlic, cut the dried chili into sections, and set aside the Sichuan peppercorns.

Jiang Li blanchs the cut duck blood and tripe in boiling water to remove blood and impurities, then takes them out and drains them for later use.

Then heat the pan with cold oil, add chopped onion, ginger, garlic, peppercorns and dried chili segments and stir-fry until fragrant, then add the bean paste and stir-fry until the oil turns red.

When frying the base ingredients, be sure to pay attention to the control of the heat to avoid burning or scorching them.

Then pour in clean water and add appropriate amounts of cooking wine, chicken essence, salt and sugar for seasoning.

After boiling over high heat, Jiang Li first adds the soybean sprouts and cooks until cooked, then adds the blanched duck blood and tripe.

Continue cooking until the ingredients are cooked through, add seasonings, and finally, pour the cooked maoxuewang into a large bowl.

The only step left to make delicious Maoxuewang is to add oil to enhance the flavor.

Jiang Li heated oil in another pot, added the remaining peppercorns and dried chili segments and fried them until fragrant, then poured the hot oil on the Maoxuewang to bring out the aroma and spiciness.

The moment the aroma came out, Jiang Li sneezed because of the spiciness. The method of boiling pork slices is not much different from this. The spicy and fragrant soup seems to contain endless temptation in every drop.

The meat slices rolled in the soup, absorbing all the essence. Every bite was filled with rich spicy and numbing taste, which was really unforgettable.

Not to mention Maoxuewang, duck blood, tripe and various vegetables are cooked in a spicy soup, and every bite is full of happiness.

The unique spicy taste is so addictive that you can’t stop eating it.

Jiang Li ate several mouthfuls in a row and was almost unable to speak because of the spiciness.

But then, the soft and juicy tenderloin, with its mellow and delicious flavor, quickly conquered her brain and taste buds, complementing the spicy taste.

“Woo woo… so spicy… delicious… so spicy…”

Just having such spicy food is not enough, we still need something to relieve the spiciness.

Since we are cooking Sichuan cuisine, ice jelly is the best way to relieve the spiciness.

Ice jelly is the most common drink to relieve spiciness in Sichuan and is essential when eating Sichuan cuisine.

Although Jiang Li has never made ice jelly, it looks like it should not be difficult.

Pour the ice powder into the water, stir evenly and make sure there are no particles.

Turn on high heat and stir until the ice powder is completely melted, then cover the pot and turn off the heat after boiling.

Jiang Li pours the cooked ice jelly liquid into the prepared bowl, waits for it to cool down, and then puts it in the refrigerator for about 4 hours until it is completely solidified.

In the cooking teaching space, this can be done in a moment.

Next, Jiang Li prepared to add some brown sugar water. She preferred thicker ones, so she used a 1:1 ratio.

When the ice jelly is completely solidified, use a knife to cut it into the desired shape, and then pour in the refrigerated brown sugar water.

Finally, Jiang Li added some small ingredients according to her own taste, such as various fruit pieces, hawthorn pieces, etc., and it was ready to eat after mixing well.

The ice jelly has a chewy and transparent texture, and is paired with sweet brown sugar syrup and various dried fruits. It is refreshing and delicious, and is perfect for relieving spiciness.

After Jiang Li made it once, Zhang Dashan needed to make it again. To be on the safe side, she still wanted to taste it.

I have to say that Jiang Li really loves the spicy and fresh taste of Sichuan cuisine. She has always had a special liking for Sichuan cuisine.

I couldn't stop eating one bite after another. In fact, in the cooking teaching space, I never felt full even if I ate a lot.

But Jiang Li just likes the taste, there is nothing he can do about it, he never gets tired of it.

After finishing the last bite of the dish, Jiang Li wiped her mouth and decided to make these two dishes tomorrow. She wanted to see how to imitate the lunch box.

Most people in City A have light tastes, but students near the university town come from all over the world.

If the lunch box stall can really make delicious Sichuan cuisine, she will accept it. It is not shameful to lose to cooking skills.

To be honest, she was angry when she first found out, but Jiang Li soon realized that this kind of thing was inevitable.

Although the other party's means were not fair, they did not break the law. We can only say that the other party had low morals.

Because it is not worth it for people with low morals to get angry, as it will only harm their own health.

As Jiang Li's cooking skills get better and better, there will inevitably be more and more people who are jealous of him, and even their level will become higher and higher.

Then this kind of method can only be a small and insignificant one, and she may have to face more in the future.

But Jiang Li always believed that as long as she kept her original intention and bottom line, they would not be able to do anything to her.

So, Jiang Li has to use magic to defeat magic, and use Sichuan cuisine to defeat her.

(End of this chapter)