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

Chapter 84 Inspiration from Mushroom Hotpot
The base of the hot pot is also one of the key points. Dali's mushroom hot pot usually uses a special clear soup base to highlight the deliciousness of the mushrooms.

During the cooking process, various mushrooms are carefully selected and matched, perfectly blending with the bottom of the pot, releasing a rich aroma and delicious taste.

In addition, the seasoning of mushroom hotpot is also unique.

The Dali people are good at using various seasonings to add rich taste and layers to the hot pot.

It was also the first time for Jiang Li to eat this kind of mushroom hotpot. Every bite was full of the deliciousness of mushrooms and the rich aroma of hotpot. It was simply a feast for the taste buds.

Especially when the mushrooms are cooked in the hot pot, the smooth and tender texture, coupled with the mellow taste of the soup base, is really addictive.

Moreover, different mushrooms have different tastes. Jiang Li’s favorite is the bamboo fungus.

Bamboo fungus is known as the first of the "Four Treasures". It has tender flesh, delicious taste and a unique fragrance.

After being cooked in the hot pot, the bamboo fungus absorbs the soup and every bite is full of delicious flavor.

Lin Jiaying and Zhu Xinliang’s favorite is the hydrangea mushroom, which is also known as the “king of mushrooms”.

It has a delicious and crispy taste and a strong mushroom aroma.

After being cooked in hot pot, the texture and taste of the hydrangea mushrooms are well preserved, leaving people with an endless aftertaste.

As for Tian Guizhen, she prefers to eat black-skinned chicken mushroom, which is also known as the "king of mushrooms."

The meat is tender and has a unique taste.

After being cooked in hot pot, the delicious taste of Chicken Mushroom can be fully released, making people linger.

There are many kinds of mushrooms in hot pot, each with its own unique taste and deliciousness.

If you want to choose a mushroom with the most delicious taste, it is indeed a bit difficult.

Jiang Li suddenly had an inspiration. What if he could combine Dali's local delicacies with other delicacies?

This also caters to the tastes of local people and is in line with the theme of this issue.

But what can mushrooms be combined with to make it delicious?

Jiang Li changed his mind and decided to try braised pork.

How about replacing curry with mushrooms and making braised pork with mushrooms?

As soon as this idea came to mind, Jiang Li shared it with others.

Zhu Xinliang thought about the possibility of this idea. First of all, he didn't know whether the Dali people liked curry or not, but they loved mushrooms anyway.

Secondly, why is this little girl Jiang Li so dissatisfied with braised pork?

After saying this, Jiang Li touched his head, feeling a little embarrassed.

"I don't know why, but I just think braised pork tastes good, haha."

"But I've never tried the combination of braised pork and mushrooms. The braised pork with curry you mentioned before was already outrageous."

“But it tastes good, doesn’t it?”

Jiang Li is very confident in the chef's cooking skills, and making curry and braised pork is no problem at all.

So there shouldn’t be any problem with the current braised pork with mushrooms.

Once you have an idea, just do it. None of us are the kind of people who procrastinate.

The cameraman who was filming the scene also wiped the tears that flowed from the corners of his mouth. Are we finally getting to the point?
Little did they know that greater tests were yet to come.

The streets of Dali are full of people selling mushrooms. After all, this place is also rich in various types of mushrooms.

We randomly found a small stall and picked some shiitake mushrooms and tea tree mushrooms, preparing to show off our cooking skills back in the courtyard.

Because there was still a lot of pork belly left from making curry braised pork, Jiang Li didn't have to go out again.

She selected the pork belly with alternating fat and lean parts and cut it into pieces of appropriate size.

Then Lin Jiaying prepared fresh mushrooms, including shiitake mushrooms and tea tree mushrooms that he had just bought from the stall, and washed and cut them for later use.

At the same time, Tian Guizhen prepared seasonings such as onions, ginger, and garlic.

Next, it was the chef's turn to show off. First, he had to prepare the pork belly. Zhu Xinliang put the pork belly into the pot and slowly fried it over low heat until both sides turned golden brown.

During this process, the fat of the pork belly will gradually seep out, and of course it will add aroma to the subsequent cooking.

While Zhu Xinliang was processing the pork belly, He Anguo was frying mushrooms.

In another pot, he added a proper amount of cooking oil, put in the chopped mushrooms and stir-fried them until they were soft and fragrant.

Zhu Xinliang's pork belly is almost ready to be braising.

He put the fried pork belly into the pot, added onion, ginger, garlic and other seasonings, and then added appropriate amounts of cooking wine, light soy sauce, dark soy sauce and other seasonings, and stir-fried evenly.

Then add an appropriate amount of water to cover the meat, cover the pot, and simmer over low heat.

When the pork belly was cooked to about 70% done, He Anguo put the fried mushrooms on a plate and handed it to Zhu Xinliang.

Add Zhu Xinliang to the pot and continue to simmer.

Let the mushrooms fully absorb the braised pork broth and release their own flavor.

While stewing the braised pork and mushrooms, Jiang Li also started cooking rice.

Of course, she also used local rice from Dali.

Wash the rice, put it in the rice cooker, add appropriate amount of water, and start cooking.

When the braised pork and mushrooms are cooked and the soup is thick, simmer over high heat until the sauce thickens.

At this point, the rice is also cooked.

Serve the braised pork and mushrooms over the rice and sprinkle with some chopped green onions or coriander as garnish.

In this way, a plate of mushroom braised pork rice with good color, aroma and taste is ready.

The richness of the braised pork and the deliciousness of the mushrooms complement each other, and paired with the softness of the rice, it is an unforgettable dish.

Although it looked delicious, the five of us had just finished eating hot pot and were full, so we were now completely empty-handed.

So they turned their attention to the cameraman who was filming nearby.

The cameraman must have worked hard following them all the way, so let's reward him with something to eat.

Feeling the gazes of several people, the cameraman looked up in confusion.

Then a plate of delicious rice was stuffed into his hands, and he was surrounded by Jiang Li and five other people.

"You've been busy all day, and you must be hungry. Come and try this dish we made. How about it?"

The cameraman smelled the fragrance and swallowed subconsciously, but still declined.

"That's not good."

Tian Guizhen stuffed a pair of chopsticks directly into his hands.

"What's wrong with this? Come and try it."

The cameraman also had the program crew's box lunch at noon today, but it was the same old dishes and he didn't eat much.

Now he felt that he was just saving space for this meal.

So the young man accepted it calmly, picked up a piece of braised pork and put it into his mouth.

The braised pork was soft and tasty, fatty but not greasy, and every bite was filled with the rich aroma of meat and the sweetness of the sauce.

The mushrooms have absorbed the essence of the braised pork, and have a smooth and tender taste with a unique fresh fragrance, adding a touch of fresh flavor to the whole dish.

Delicious, delicious! Really delicious!
When these two are perfectly combined with rice, the taste is even better!
The rice absorbs the broth of the braised pork and the fragrance of the mushrooms, becoming rich in taste and full of flavor.

In every bite, you can taste the richness of the braised pork, the deliciousness of the mushrooms and the softness of the rice. The combination of the three is intoxicating.

The cameraman announced that this was the most delicious meal he had ever had since coming to Dali, no, since he started participating in this program!

(End of this chapter)