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

Chapter 73 Grilled Fish
Han Feng sucked his chopsticks after finishing the meal. He had to admit that the Sichuan cuisine was really well cooked.

It's spicy and numbing. The more you eat it, the more you want to eat it, and the more delicious it tastes.

Now the problem comes to him. Han Feng himself is not proficient in Sichuan cuisine. Although he loves to eat it, he doesn't know how to cook it.

What should he do? Han Feng was puzzled. Has he been discovered?
But if Jiang Li knew about this, he should have confronted him face to face. What was the matter with the sudden change from home cooking to Sichuan cuisine?

Han Feng shook his head and immediately dismissed the idea.

It should be that Jiang Li suddenly wanted to change the cuisine. Han Feng thought for a while and turned to Xiao Yan and said.

"You said today that you have something to do and can't set up the stall, so don't go out today."

Xiao Yan frowned, looking reluctant.

"Do you know how much less money you'll make if you don't open the stall for a day? It's just Sichuan cuisine, right? Just make one serving."

"Do you think this dish is so simple that it will taste the same no matter how you cook it? I really have long hair and short knowledge, and I can't communicate with you."

Han Feng muttered to himself as he opened the door and walked out. He finally had an afternoon free, so he decided to play some cards to relax.

Xiao Yan looked at his back and was so angry that she wanted to kick him twice.

"I don't usually see you cook better than others, but now you say that. Why don't you just say you're lazy?"

When Zhuo Zhiming came in the afternoon, he went to take a look at the stall, only to find that the lunch box stall was not there at all.

He ran to the restaurant excitedly and told Jiang Li the good news.

Jiang Li was making ice jelly at the time, so he was not surprised to hear the news.

But this is not a long-term solution after all. If we want to completely drive them out of the market, we need to think about what to do next.

Maybe because there was no lunch stall, Jiang Li's business was much better.

Many people also asked Jiang Li whether he had opened a new lunch box stall at the school night market.

But those who have tried it all said it wasn't as delicious as what's made in the store, and the portion was pitifully small.

It is true that you get what you pay for. If you try to save money, you won’t be able to eat good food.

They went there for the first time to eat the boxed lunches sold at the stall, and never went there again.

But there are also many people who go there for the first time. They heard that Yuelai Restaurant is very popular, but it is always impossible to get a seat.

So I had no choice but to eat the fake Yuelai lunch box, but after eating it I felt it was just so-so.

It also invisibly caused a lot of negative impact on Jiang Li's Yuelai Restaurant.

Jiang Li made a formal clarification in their restaurant's group chat.

They only have one restaurant, and Jiang Li is the only one who sets up a stall outside. If you want to eat at a street stall, just make sure to pick Jiang Li.

At the same time, Jiang Li asked everyone to ignore the stall selling boxed lunches and not to have conflicts with them.

Jiang Li did this for their own safety. After all, most of the people who come here to eat are students.

Today I’m making Sichuan cuisine, so what about making something different tomorrow?

Jiang Li was a little confused as to what kind of dish was delicious and not easy to imitate at home.

When Jiang Li opened the system mall, he saw seafood on sale.

Ever since the system was upgraded, a special price section has appeared in the mall.

There are ingredients and tools that are sold out 24 hours a day.

How about making some grilled fish tomorrow?

For example, spicy grilled fish, garlic grilled fish, sansho grilled fish and so on.

Just thinking about it, Jiang Li was drooling.

It is a bit troublesome to make grilled fish in her small restaurant, but Jiang Li is never afraid of trouble.

It's a bit strange for a family restaurant to sell grilled fish, but Jiang Li's restaurant is all about freedom. Jiang Li has the final say on what to buy.

So Jiang Li first exchanged various utensils and ingredients for grilling fish from the system mall.

First, she would make spicy grilled fish.

She chose fresh sea bass for the grilled fish. She first washed the sea bass, removed the internal organs and chopped off the fish head.

Start slicing from the abdomen, leaving the spine intact, and make three oblique cuts on both sides of the fish.

Then Jiang Li put the processed sea bass into a basin, added barbecue sauce, light soy sauce, Huadiao wine, green onion, ginger and other seasonings, spread them evenly, and let them marinate for about 2 hours.

Then Jiang Li cleaned the pot, turned on the fire to heat the pan, poured oil, turned to low heat, put the fish in, and fry each side for about 5 minutes.

Heat the pan, pour a little oil into it, add shredded onion and millet pepper and stir-fry.

There are also side dishes such as cabbage, bean sprouts and bean chips.

Finally, spread the onions flat on the plate, place the chili peppers on the edge of the plate, and place the side dishes on top.

Put the grilled fish on top, then pour in hot oil, the aroma will come out instantly.

Jiang Li picked up the chopsticks and was about to take a bite. It was so delicious.

The skin of the grilled fish becomes crispy and golden after baking. When you take a bite, you can feel the unique burnt aroma and slightly crispy texture, as if dancing on the tip of your tongue.

The inside of the fish remains fresh and juicy, with a delicate, smooth and delicious taste.

Every bite allows you to taste the freshness of the fish itself, and the unique aroma after being roasted is intoxicating.

The most attractive thing is the spicy taste. The grilled fish is paired with spicy seasonings, making the whole dish full of rich spicy flavor.

The spicy taste of chili and the aroma of spices are intertwined, making it unforgettable.

At the same time, various side dishes also add more layers of taste to the spicy grilled fish.

The crisp texture of vegetables such as onions and bean sprouts complements the tenderness of the fish, making the whole dish more rich and varied.

Okay, it’s obvious that this dish has been successful. Jiang Li cleaned up the table and started preparing to grill the next fish.

The recipe for grilled fish with sansho pepper is roughly the same as the previous spicy grilled fish, and the side dishes are not much different, so Jiang Li simply prepares them in the same way.

Just be extra careful when making the sauce.

Add the roasted fish oil to the wok, heat it up, add the minced ginger, garlic and wild pepper and stir-fry until fragrant.

Then add fresh soup, soy sauce, chicken essence, chicken powder, sugar and other seasonings, boil it and pour it on the grilled fish.

Finally, cover it with seasoning, heat oil in another pan, add wild pepper, red chili pepper, minced garlic, green pepper, and chopped green onion and stir-fry until fragrant, then pour the fried ingredients on the grilled fish.

This is how the grilled fish with sansho is made. It is a completely different style from the spicy grilled fish.

The addition of sansho pepper adds a distinct spicy flavor to the grilled fish.

The spiciness of Sansho is moderate, not too irritating, but also allowing people to feel the mellowness and aftertaste of the spiciness.

Its spicy taste blends with the deliciousness of the grilled fish to form a unique taste experience that makes people unable to stop.

Jiang Li picked up the chopsticks and easily inserted them into the meat. With a light pick, a large piece of meat separated out.

Because the fish was too slippery, she picked up a spoon to help.

Place the fish meat in the soup spoon and add some sansho soup.

The first thing you notice when you put it in your mouth is the tender, smooth meat, which doesn’t even require chewing.

Take a sip and slide down the esophagus.

Just follow the same method and add different ingredients to the remaining baked garlic fish.

It was not a difficult thing for Jiang Li.

(End of this chapter)